Mom's Favorite Recipes, Marrakesh (2025)

03/05/2025

Deli-Style Chicken Salad

Ingredients
2 cups cooked chicken, shredded or chopped
1/2 cup mayonnaise
1/4 cup sour cream or plain Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried dill (optional)
1/2 cup finely chopped celery
1/4 cup finely chopped red onion
1/4 cup sweet pickle relish (optional)
Salt and black pepper, to taste
Fresh parsley or chives for garnish (optional)

Directions
Start by grabbing a large mixing bowl and adding in the mayonnaise, sour cream (or Greek yogurt), Dijon mustard, lemon juice, garlic powder, onion powder, and dried dill if you’d like a touch of extra flavor. Mix it all together until it’s creamy and smooth.

Gently fold in your cooked chicken, chopped celery, red onion, and sweet pickle relish if you’re using it. Give everything a good mix so the dressing coats every bite.

Go ahead and taste, then add salt and black pepper until it’s just right for you.

Cover your bowl and let the salad chill in the refrigerator for at least an hour. This gives all the flavors a chance to come together.

When you’re ready to serve, pile it onto a bed of crisp lettuce, tuck it into a sandwich or wrap, or scoop it up with your favorite crackers. Sprinkle a little fresh parsley or chives on top if you’d like. Enjoy every bite!

03/05/2025

Low-Carb Bacon Cheeseburger Casserole

Ingredients
1 pound ground beef
6 slices of bacon
1 cup shredded cheddar cheese
1/2 cup diced onion
4 large eggs
1/2 cup heavy cream
1 tablespoon Dijon mustard
Salt and pepper to taste
Optional: pickles and tomatoes for garnish

Directions
Preheat your oven to 375°F (190°C). Start by cooking the bacon in a skillet until it’s perfectly crispy. Once it’s done, crumble it up and be sure to leave those tasty drippings in the pan. Add the ground beef and diced onion to the skillet, cooking until the beef is browned and the onions are soft. Give it a little sprinkle of salt and pepper as it cooks.

In a separate bowl, whisk together the eggs, heavy cream, and Dijon mustard until you have a smooth mixture. Next, grab a greased baking dish and layer in the ground beef mixture, crumbled bacon, and shredded cheddar cheese. Pour that creamy egg mixture right over the top, making sure it’s spread evenly.

Pop the dish into the oven and bake for 25 to 30 minutes, or until everything is set and beautifully golden. If you like, finish it off with a garnish of pickles and tomatoes. Enjoy every bite!

03/05/2025

One-Pot Creamy Beef and Shells

Ingredients
1 lb (450g) ground beef
2 cups medium pasta shells (or any small pasta)
1 small onion, diced
3 garlic cloves, minced
2 cups beef broth
1 cup heavy cream
1 cup grated cheese (cheddar or your favorite kind)
Salt and pepper to taste
Fresh parsley for garnish (optional)

Directions
Start by warming a large pot over medium heat and browning the ground beef. Go ahead and drain off any excess fat so your dish stays light and flavorful. Add the diced onion and minced garlic to the pot, letting them sauté until the onion turns translucent and everything smells amazing. Now, stir in the pasta shells and pour in the beef broth. Bring the mixture to a boil, then lower the heat and cover the pot. Let it cook for about 10 minutes, or until the pasta is just right—tender but still with a little bite. Stir in the heavy cream and grated cheese, letting them melt together into a creamy sauce. Season with salt and pepper to fit your taste. If you like, sprinkle on some fresh parsley just before serving for a burst of color and freshness. Serve it up warm and enjoy every comforting bite.

02/05/2025

Jerk Lemon Pepper Salmon

Ingredients
1 or 2 pieces of salmon (about 1 1/2 lbs)
2 tablespoons butter
1 tablespoon peanut or canola oil
Jerk seasoning
Lemon juice
Salt and pepper

Directions
Preheat your oven to 375°F (190°C). In a skillet, melt the butter together with the oil over medium heat. While that's happening, season your salmon generously with jerk seasoning, salt, and pepper—don't be shy, this is where all the flavor comes in! Place the salmon, skin-side down, into the hot skillet and let it sear for 4 to 5 minutes so the skin gets crispy and delicious. Carefully flip the salmon over and give it a nice squeeze of fresh lemon juice. Now, move the entire skillet into the oven and let the salmon bake for another 10 to 15 minutes, or until it's beautifully cooked through and flakes easily with a fork. Serve it up hot, and if you like, add a few extra lemon slices on the side for that bright citrusy kick. Enjoy every bite!

02/05/2025

Fudgy Brownie Cookies

Ingredients
1 cup semi-sweet chocolate chips
2 tablespoons unsalted butter
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon baking powder
2 tablespoons cocoa powder
1/4 teaspoon salt
1/2 cup chocolate chips (for mixing in)

Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a microwave-safe bowl, combine the semi-sweet chocolate chips and unsalted butter. Heat them in the microwave in 30-second bursts, stirring between each, until they're smooth and melted together.

In a large mixing bowl, whisk the granulated sugar, eggs, and vanilla extract until everything’s nicely blended. Pour in your melted chocolate and butter mixture and stir well.

In a separate bowl, whisk together the flour, baking powder, cocoa powder, and salt. Slowly add these dry ingredients to your chocolatey batter, mixing just until everything is combined—no need to overmix.

Fold in that extra half cup of chocolate chips so every bite has gooey chocolate pockets.

Scoop out tablespoons of dough onto your prepared baking sheet, leaving a bit of space between each. Slide them into the oven and bake for 10 to 12 minutes, until the edges are set but the centers are still a touch soft.

Let your cookies cool on the baking sheet for about 5 minutes, then carefully transfer them to a wire rack to finish cooling. Enjoy the rich, fudgy goodness in every bite!

02/05/2025

Avocado, Mozzarella, and Tomato Grilled Cheese

Ingredients
2 slices of bread (your choice)
1 ripe avocado, sliced
1 cup shredded mozzarella cheese
1 medium tomato, sliced
Butter (for grilling)

Directions
Heat a skillet over medium heat. Butter one side of each slice of bread. Place one slice of bread, buttered side down, in the skillet. Add the sliced avocado, a generous layer of mozzarella cheese, and tomato slices on top. Finish with the second slice of bread, buttered side up. Let the sandwich cook until the bottom is golden brown, about 3-4 minutes. Carefully flip and grill the other side until the cheese is perfectly melted and both sides are golden. Remove from the skillet, slice, and enjoy while warm.

02/05/2025

Loaded Baked Potato & Chicken Casserole

Ingredients
4 large potatoes, baked
2 cups cooked chicken, shredded
1 cup sour cream
1 cup cheddar cheese, shredded
1/2 cup green onions, chopped
1/2 cup bacon bits
Salt and pepper to taste
1 cup milk

Directions
Preheat your oven to 350°F (175°C). Scoop out the fluffy insides of the baked potatoes and add them to a big mixing bowl. Mash together the potato, sour cream, milk, salt, and pepper until the mixture is nice and smooth. Next, stir in the shredded chicken, half of the cheddar, green onions, and bacon bits so every bite is loaded with flavor. Spread this hearty mixture evenly into a greased casserole dish. Sprinkle the rest of that delicious cheddar cheese over the top. Pop the casserole in the oven for about 30 minutes, until everything is warmed through and you see that cheese bubbling on top. Serve hot and enjoy all those comforting flavors together!

02/05/2025

California Spaghetti Salad

Ingredients
1 pound of spaghetti noodles
1 1/2 cups of cherry tomatoes, halved
1 cucumber, diced
2 zucchinis, diced
1 red bell pepper, chopped
1 green bell pepper, chopped

Directions
Start by cooking the spaghetti noodles according to the package instructions. Once they're done, drain them and let them cool completely. In a large bowl, combine the cooled spaghetti with the cherry tomatoes, cucumber, zucchini, red bell pepper, and green bell pepper. Toss everything together until well mixed. Serve this fresh and colorful salad chilled or at room temperature, whichever you like best. Enjoy!

02/05/2025

Cheddar Broccoli Potato Soup

Ingredients
2 cups broccoli florets
2 medium potatoes, peeled and diced
1 cup shredded cheddar cheese
1 onion, diced
3 cups vegetable broth
1 cup heavy cream
2 tablespoons olive oil
Salt and pepper to taste

Directions
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until it turns translucent and fragrant. Toss in the diced potatoes along with the vegetable broth, then bring everything to a gentle boil. Lower the heat and let it simmer until the potatoes are nice and tender, about 15 minutes.

Next, add in the broccoli florets and let them cook for about 5 minutes, just until they’re bright green and tender. If you like your soup smooth, use an immersion blender to puree everything right in the pot. Prefer a chunkier texture? Simply leave it as is.

Now stir in the heavy cream and shredded cheddar cheese, mixing gently until the cheese is completely melted and the soup is creamy. Season with salt and pepper to taste. Ladle into bowls and serve the soup hot for a comforting meal everyone will love.

02/05/2025

Strawberry Cream Cheese Icebox Cake

Ingredients
2 lb. strawberries
2 sleeves graham crackers
1 package (8 oz.) cream cheese, room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream

Directions
Beat the cream cheese, powdered sugar, and vanilla extract together in a large bowl until the mixture is totally smooth and creamy. In another bowl, whip the heavy cream until it forms stiff peaks—this gives the cake that luscious, fluffy texture. Gently fold the whipped cream into the cream cheese mixture so everything blends together nicely.

Now, take a rectangular dish and start the fun part—layering! Place a layer of graham crackers on the bottom, then spread on a generous layer of the cream cheese mixture, and top with a layer of sliced strawberries. Keep building up those delicious layers, finishing with the cream cheese mixture on top.

Cover your dish and let it chill in the fridge for at least 4 hours, or overnight if you have the patience. When it’s time to serve, slice it up and enjoy this cool, creamy treat straight from the fridge.

02/05/2025

Hamburger Potato Casserole

Ingredients
1 lb ground beef
4 medium potatoes, peeled and sliced
1 onion, chopped
2 cups shredded cheddar cheese
1 can cream of mushroom soup
1 cup milk
Salt and pepper to taste
Optional: green beans or corn

Directions
Preheat your oven to 350°F (175°C). In a skillet, cook the ground beef and onion together over medium heat until the beef is browned and the onion is soft. Drain off any excess fat.

In a bowl, combine the cream of mushroom soup with the milk, then season with salt and pepper.

Grease a casserole dish, then add half of your sliced potatoes as the first layer. Top with half of the cooked beef mixture and sprinkle on half of the cheese. If you want some extra veggies, you can add green beans or corn here.

Repeat the layers with the remaining potatoes, beef mixture, and cheese.

Pour the soup and milk mixture evenly over everything. Cover the dish with aluminum foil and bake for 1 hour.

Take off the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is wonderfully bubbly. Let it cool for a few minutes before serving, then dig in and enjoy!

02/05/2025

Bacon Cheddar Ranch Cheese Ball

Ingredients
2 (8 oz) packages of cream cheese, softened
1 packet of ranch seasoning mix
1 1/2 cups of shredded sharp cheddar cheese
1/2 cup of cooked and crumbled bacon
1/4 cup of chopped green onions
1/2 cup of chopped pecans (optional, for coating)

Directions
In a large bowl, blend the softened cream cheese with the ranch seasoning mix until smooth and well mixed. Gently fold in the sharp cheddar cheese, crumbled bacon, and chopped green onions so that everything is evenly distributed. Shape the mixture into a ball and wrap it snugly in plastic wrap. Chill it in the refrigerator for 1 to 2 hours, or until it firms up nicely. If you'd like a little extra crunch and flavor, roll the chilled cheese ball in chopped pecans before serving. Set it out on a platter alongside your favorite crackers, pretzels, or veggie sticks and enjoy!

Mom's Favorite Recipes

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