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Recipes by Polly, 160 Boulevard NE, East Atlanta, GA (2026)

04/10/2026

Now that's how to fix a plate 🤤

04/10/2026

i need to try this

01/28/2026

Garlic Bread with Melted Cheese

Ingredients:
- 1 loaf of crusty bread
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese (or your favorite cheese)

Preparation:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, combine the softened butter, minced garlic, parsley, salt, and pepper. Mix well to create the garlic butter.
3. Slice the bread lengthwise, then slice each half into 1-inch thick slices, without cutting all the way through the bottom crust. This will create pockets for the garlic butter and cheese.
4. Spread the garlic butter generously over the cut surfaces of the bread, ensuring it gets into all the crevices.
5. Sprinkle the shredded cheese evenly over the garlic buttered bread.
6. Wrap the bread in aluminum foil.
7. Bake for 10-15 minutes, or until the cheese is melted and bubbly and the bread is warmed through.
8. Remove the foil and bake for another 2-3 minutes, or until the bread is lightly toasted and the cheese is golden.
9. Slice and serve immediately.

Prep Time: 10 minutes
Cooking Time: 15-18 minutes
Serves: 6-8
Note: For extra flavor, you can add a pinch of red pepper flakes to the garlic butter.

01/28/2026

Baked Pasta with Cheese and Cream

Ingredients:
- 1 pound pasta (penne, rigatoni, or your favorite shape)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup heavy cream
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Fresh basil leaves, for garnish (optional)

Preparation:

1. Preheat your oven to 375°F (190°C). Cook the pasta according to package directions until al dente. Drain and set aside.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
3. Stir in the crushed tomatoes, heavy cream, ricotta cheese, 1 cup of mozzarella cheese, and Parmesan cheese. Season with salt and pepper. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally.
4. Add the cooked pasta to the sauce and toss to combine. Transfer the pasta mixture to a 9x13 inch baking dish. Sprinkle the remaining 1 cup of mozzarella cheese over the top.
5. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let it cool for a few minutes before serving. Garnish with fresh basil leaves, if desired.

Prep Time: 15 minutes
Cooking Time: 30 minutes
Serves: 6-8

Note: Feel free to add cooked ground meat, Italian sausage, or vegetables like mushrooms or spinach to the sauce for extra flavor and substance.

01/28/2026

Classic Chocolate Flan

Ingredients:
- 1 cup granulated sugar
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 4 ounces bittersweet chocolate, chopped

Preparation:

1. Preheat your oven to 350°F (175°C). Place a baking dish (like a 9-inch round cake pan) inside a larger roasting pan.
2. In a small saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns into a golden caramel. Immediately pour the caramel into the baking dish, swirling to coat the bottom evenly. Let it cool slightly.
3. In a blender, combine the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and chopped chocolate. Blend until smooth and well combined.
4. Pour the chocolate mixture over the caramel in the baking dish.
5. Carefully pour hot water into the roasting pan, filling it about halfway up the sides of the baking dish (this is a water bath or bain-marie).
6. Bake for 50-60 minutes, or until the flan is set but still has a slight wobble in the center.
7. Remove the baking dish from the water bath and let it cool completely on a wire rack. Then, refrigerate for at least 4 hours, or preferably overnight, to allow the flan to set fully.
8. To serve, run a thin knife around the edge of the flan to loosen it. Invert the flan onto a serving plate. The caramel will run over the top, creating a delicious sauce.

Prep Time: 20 minutes
Cooking Time: 50-60 minutes
Serves: 8-10

Note: For a smoother flan, strain the mixture through a fine-mesh sieve before pouring it into the baking dish.

01/28/2026

Coconut Cream Gelatin Cake

Ingredients:
- 1 (14-ounce) can coconut cream, full-fat
- 1 (14-ounce) can sweetened condensed milk
- 1 cup milk
- 2 tablespoons unflavored gelatin
- 1/2 cup cold water
- 1 teaspoon vanilla extract
- Shredded coconut, for garnish (optional)

Preparation:

1. In a small bowl, sprinkle the gelatin over the cold water. Let it bloom for 5 minutes.
2. In a saucepan, combine the coconut cream, sweetened condensed milk, and milk. Heat over medium heat, stirring constantly, until the mixture is warm but not boiling.
3. Add the bloomed gelatin to the warm coconut mixture and stir until the gelatin is completely dissolved. Remove from heat and stir in the vanilla extract.
4. Pour the mixture into a 9x13 inch baking dish or a decorative mold.
5. Refrigerate for at least 4 hours, or preferably overnight, until the gelatin is fully set.
6. Before serving, garnish with shredded coconut, if desired.

Prep Time: 15 minutes
Cooking Time: 10 minutes
Serves: 8-10

Note: For a richer flavor, use full-fat coconut cream. You can also adjust the sweetness to your preference by adding more or less sweetened condensed milk.

01/28/2026

No-Bake Strawberry Cream Dessert

Ingredients:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 cups fresh strawberries, hulled and sliced
- 1 package (8 ounces) graham crackers or shortbread cookies
- Optional: fresh mint leaves for garnish

Preparation:

1. In a large bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy.
2. In a separate bowl, whip the heavy cream until stiff peaks form.
3. Gently fold the whipped cream into the cream cheese mixture until well combined.
4. Layer the bottom of a 9x13 inch dish with a layer of graham crackers or shortbread cookies.
5. Spread half of the cream cheese mixture over the cookies.
6. Top with half of the sliced strawberries.
7. Repeat the layers: cookies, remaining cream cheese mixture, and remaining strawberries.
8. Cover the dish and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the cookies to soften.
9. Garnish with fresh mint leaves, if desired, before serving.

Prep Time: 20 minutes
Cooking Time: 0 minutes (plus chilling time)
Serves: 8-10

Note: This dessert can be customized with other berries, such as raspberries or blueberries. For a more intense strawberry flavor, you can add a tablespoon of strawberry jam or puree to the cream cheese mixture.

01/28/2026

Sweet Cream Gelatin with Peaches

Ingredients:
- 1 envelope (1/4 ounce) unflavored gelatin
- 1/2 cup cold water
- 1 1/2 cups heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 (15 ounce) can sliced peaches, drained, plus extra for garnish

Preparation:

1. In a small bowl, sprinkle the gelatin over the cold water. Let it soften for 5 minutes.
2. In a saucepan, combine the heavy cream and sugar. Heat over medium heat, stirring until the sugar dissolves. Do not boil.
3. Remove the cream mixture from the heat and add the softened gelatin and vanilla extract. Stir until the gelatin is completely dissolved.
4. Gently fold in the drained peaches.
5. Pour the gelatin mixture into a serving dish or individual ramekins.
6. Refrigerate for at least 4 hours, or until the gelatin is set.
7. Garnish with additional peach slices before serving.

Prep Time: 15 minutes
Cooking Time: 10 minutes
Serves: 6

Note: For a variation, you can substitute the peaches with other fruits such as berries or mandarin oranges.

01/28/2026

Warm Bread Pudding with Vanilla Sauce

Ingredients:
- 6 cups cubed day-old bread (French or Challah work well)
- 4 large eggs
- 2 cups milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup unsalted butter, melted
- Pinch of salt

For the Vanilla Sauce:
- 1 cup heavy cream
- 1/2 cup milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt

Preparation:

1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
2. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, melted butter, and salt.
3. Add the bread cubes to the egg mixture and gently toss to coat. Let the mixture sit for about 15 minutes, allowing the bread to soak up the liquid.
4. Pour the bread pudding mixture into the prepared baking dish.
5. Bake for 45-55 minutes, or until the bread pudding is golden brown and the center is set.
6. While the bread pudding is baking, prepare the vanilla sauce. In a saucepan, combine the heavy cream, milk, sugar, vanilla extract, and salt. Heat over medium heat, stirring until the sugar dissolves and the sauce is warmed through (do not boil).
7. Once the bread pudding is baked, let it cool slightly. Serve warm, drizzled generously with the vanilla sauce.

Prep Time: 20 minutes
Cooking Time: 45-55 minutes
Serves: 8-10

Note: For extra flavor, you can add raisins, chocolate chips, or chopped nuts to the bread pudding mixture.

01/28/2026

Pineapple Upside-Down Cake

Ingredients:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar, plus more for the pan
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 (20 ounce) can pineapple rings, drained, reserve the juice
- Maraschino cherries, for decoration (optional)
- 2 tablespoons packed light brown sugar

Preparation:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and sprinkle with granulated sugar, tapping out the excess.
2. In a mixing bowl, cream together the softened butter and 3/4 cup granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
4. In the prepared cake pan, arrange the pineapple rings in a single layer. Place a maraschino cherry in the center of each pineapple ring, if desired. Sprinkle the brown sugar evenly over the pineapple rings.
5. Pour the cake batter over the pineapple and cherries, spreading it evenly.
6. Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.
8. If the pineapple juice from the can is available, and you want to moisten the cake, you can brush the top of the cake with some of the reserved pineapple juice.

Prep Time: 20 minutes
Cooking Time: 30-40 minutes
Serves: 8-10

Note: For a richer flavor, you can add a tablespoon of pineapple juice to the batter.

01/28/2026

Creamy Lemon Gelatin Dessert

Ingredients:
- 1 packet (3 ounces) lemon gelatin
- 1 cup boiling water
- 1 cup cold water
- 1 (8 ounce) container frozen whipped topping, thawed
- 1/2 cup sour cream

Preparation:

1. In a medium bowl, dissolve the lemon gelatin in the boiling water, stirring until completely dissolved.
2. Add the cold water and stir.
3. Gently fold in the thawed whipped topping and sour cream until well combined.
4. Pour the mixture into a serving dish or individual dessert cups.
5. Refrigerate for at least 2-3 hours, or until set.

Prep Time: 10 minutes
Cooking Time: 0 minutes
Serves: 6-8

Note: For a brighter flavor, you can add a tablespoon of lemon zest.

Recipes by Polly

04/10/2026

04/10/2026

01/28/2026

01/28/2026

01/28/2026

01/28/2026

01/28/2026

01/28/2026

01/28/2026

01/28/2026

01/28/2026

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