Homemade Goodness Daily, New City, NY (2025)

04/03/2025

Chicken, Spinach, and Mushroom Bake
Ingredients:
6 thin-sliced chicken breasts
1 small bag fresh baby spinach
1 large package sliced mushrooms
1 container green onion cream cheese
1/4 cup olive oil
1/2 cup chicken broth
Dash of pepper
Dash of herb and garlic seasoning
8 oz shredded mozzarella cheese
Directions:
Preheat oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Add sliced mushrooms and sauté for 3-4 minutes until tender.
Add fresh spinach to the skillet and cook until wilted. Season with a dash of pepper and herb and garlic seasoning.
In a 9x13 baking dish, spread a thin layer of the green onion cream cheese on the bottom.
Place chicken breasts evenly over the cream cheese. Top with the spinach and mushroom mixture.
Dollop remaining cream cheese over the top, then pour chicken broth evenly over everything.
Sprinkle shredded mozzarella cheese generously across the top.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes, or until chicken is cooked through and cheese is golden and bubbly.
Let rest for 5 minutes before serving.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutesKcal: 340 kcal | Servings: 6

04/03/2025

Creamy Garlic Chicken with Mashed Potatoes
Ingredients:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
4 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
2 tablespoons chopped parsley (optional)
4 cups prepared mashed potatoes
Directions:
Season chicken breasts with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium heat. Add chicken and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove chicken and set aside.
In the same skillet, add minced garlic and sauté for 1 minute.
Pour in chicken broth and bring to a simmer, scraping any browned bits from the bottom of the pan.
Stir in heavy cream and Parmesan cheese. Simmer for 3-4 minutes until the sauce thickens.
Return chicken to the skillet and spoon sauce over the top. Cook for another 2-3 minutes to heat through.
Serve chicken with mashed potatoes and spoon the creamy garlic sauce over everything. Garnish with chopped parsley if desired.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 520 kcal | Servings: 4

04/02/2025

My Best Favorite Pecan Cream Pie!
Ingredients:
1 (9-inch) prepared graham cracker crust
1 cup chopped pecans
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
1 (8 oz) container whipped topping, thawed
1/2 cup brown sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
Directions:
In a small saucepan over medium heat, combine brown sugar and heavy cream. Stir constantly until sugar is dissolved and the mixture is smooth. Remove from heat and let cool completely.
In a medium bowl, beat cream cheese and powdered sugar until smooth.
Stir in the cooled brown sugar mixture and vanilla extract until well combined.
Fold in half of the whipped topping and chopped pecans.
Spoon the filling into the prepared graham cracker crust and smooth the top.
Spread the remaining whipped topping over the filling.
Chill the pie in the refrigerator for at least 4 hours, or until set.
Garnish with extra chopped pecans before serving if desired.
Prep Time: 15 minutes | Chill Time: 4 hours | Total Time: 4 hours 15 minutes
Kcal: 430 kcal | Servings: 8

04/02/2025

This Fresh Pickled Cucumber Salad stays in the refrigerator for up to two months, but never lasts that long! It's better as it sits, and I love it as a snack. This will make 2 quarts.
Ingredients:
4 medium cucumbers, thinly sliced
1 small onion, thinly sliced
1 cup white vinegar
1/2 cup water
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional)
Fresh dill, chopped (optional)
Directions:
In a large bowl, combine the sliced cucumbers and onions.
In a separate saucepan, combine vinegar, water, sugar, salt, pepper, garlic powder, and red pepper flakes. Bring to a simmer, stirring occasionally, until sugar dissolves.
Pour the vinegar mixture over the cucumbers and onions, and stir to combine.
Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight for best flavor.
Garnish with fresh dill before serving. Enjoy as a snack or side dish!

04/02/2025

Crispy Ritz Cracker Chicken
Ingredients:
4 boneless, skinless chicken breasts
1 sleeve Ritz crackers, crushed
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and black pepper to taste
2 eggs, beaten
1/2 cup melted butter
Directions:
Preheat oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it.
In a bowl, combine crushed Ritz crackers, Parmesan cheese, garlic powder, paprika, salt, and pepper.
Dip each chicken breast in the beaten eggs, then coat thoroughly with the cracker mixture.
Place coated chicken breasts in the prepared baking dish. Drizzle melted butter evenly over the top of each piece.
Bake for 30-35 minutes, or until the chicken is golden brown and cooked through.
Let rest for 5 minutes before serving.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 430 kcal | Servings: 4

04/02/2025

Garlic Parmesan Chicken Tortellini and Broccoli
Ingredients:
2 cups cooked and diced chicken breast
1 (20 oz) package refrigerated cheese tortellini
2 cups fresh broccoli florets
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and black pepper to taste
Directions:
Cook the tortellini according to package instructions. In the last 2 minutes of cooking, add the broccoli florets to the pot. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and cook until the sauce thickens slightly, about 3-4 minutes.
Add the cooked chicken, tortellini, and broccoli to the skillet. Stir until everything is well coated with the sauce.
Season with salt and black pepper to taste. Simmer for another 2-3 minutes to heat through.
Serve warm.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 460 kcal | Servings: 6

04/02/2025

Banana Pudding Cake

Ingredients:

1 box yellow cake mix
2 (3.4 oz) boxes instant banana cream pudding mix
4 cups cold milk
1 (8 oz) container whipped topping
4 ripe bananas, sliced
1 cup crushed vanilla wafers

Directions:

Preheat oven to 350°F (175°C). Prepare the yellow cake mix according to package instructions and bake in a greased 9x13-inch baking dish for 30-35 minutes.

Let the cake cool for 10 minutes. Use the handle of a wooden spoon to poke holes all over the surface of the cake.

In a large bowl, whisk together the pudding mix and cold milk for 2 minutes until slightly thickened. Pour the pudding over the cake, making sure it fills all the holes.

Layer the sliced bananas evenly over the pudding layer.

Spread the whipped topping over the entire surface of the cake.

Sprinkle crushed vanilla wafers over the top.

Refrigerate for at least 4 hours before serving.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 390 kcal | Servings: 12

04/02/2025

🍑 Beach Peach Lemonade
“A peachy punch of Crown with a sunset twist—easy, breezy, and damn delicious.”

Ingredients:

1.5 oz Crown Royal Peach

½ cup lemonade

½ cup Sprite

Splash of grenadine

Lemon wedge & peach slice (for garnish)

Ice

Instructions:

Fill a tall glass with ice.

Pour Crown Royal Peach over the ice.

Add lemonade and Sprite.

Finish with a splash of grenadine—watch it sink like a beach sunset.

Garnish with a lemon wedge and a peach slice.

Sip back, relax, and channel that summer state of mind. ☀️🍹

04/01/2025

Peanut Butter S’mores Sandwich Cookies 🥜🍪
These Peanut Butter S’mores Sandwich Cookies are everything you love about a classic campfire treat—rich chocolate, gooey marshmallow, and toasty peanut butter goodness—all packed into one epic cookie sandwich. Soft, chewy, and over-the-top delicious!

Ingredients (Makes 10–12 sandwich cookies):
For the Peanut Butter Cookies:

1 cup creamy peanut butter

½ cup unsalted butter, softened

¾ cup brown sugar

¼ cup granulated sugar

1 egg

1 teaspoon vanilla extract

1 ¼ cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

For the Filling:

12 large marshmallows (or use marshmallow creme)

½ cup milk chocolate chips (or chopped chocolate bars)

Optional: graham cracker crumbs for rolling the edges

Directions:
1️⃣ Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2️⃣ Make the cookie dough:
In a large bowl, beat peanut butter, butter, brown sugar, and granulated sugar until smooth and creamy.
Add egg and vanilla and beat until combined.
Stir in flour, baking soda, and salt until just mixed.

3️⃣ Scoop & bake:
Roll dough into 1-inch balls and place 2 inches apart on baking sheets.
Flatten slightly with your palm or a fork.
Bake for 8–10 minutes, until edges are set and centers are soft.
Cool completely on wire racks.

4️⃣ Make the s’mores filling:

Toast marshmallows under a broiler or use a kitchen torch until golden and gooey.

Melt chocolate chips in 20-second intervals in the microwave until smooth.

5️⃣ Assemble the sandwiches:
Spread or pipe a bit of melted chocolate on the bottom of one cookie.
Add a toasted marshmallow or spoonful of marshmallow creme on another.
Sandwich together and gently press. Roll the edges in graham cracker crumbs if desired.

6️⃣ Serve immediately for gooey goodness or let cool for a firmer bite!

04/01/2025

Drunken Monkey Jam 🍍🥃
This wildly delicious Drunken Monkey Jam blends bananas, pineapple, cinnamon, and a splash of rum for a tropical, boozy spread that’s perfect on toast, waffles, biscuits—or right off the spoon! It's sweet, spiced, slightly tipsy, and totally addictive.

Ingredients (Makes ~4 half-pint jars):
2 cups mashed ripe bananas (about 4 medium bananas)

1 (20 oz) can crushed pineapple in juice (undrained)

1 cup granulated sugar

1 cup brown sugar

1 tablespoon lemon juice

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

¼ cup dark or spiced rum (or banana liqueur)

1 (3 oz) pouch liquid fruit pectin

Directions:
1️⃣ Prep the fruit:
In a large pot, combine mashed bananas, crushed pineapple with juice, sugars, lemon juice, cinnamon, nutmeg, and salt. Stir well.

2️⃣ Cook the jam:
Bring mixture to a boil over medium-high heat, stirring frequently. Let boil for 5–6 minutes, reducing slightly.

3️⃣ Add pectin:
Stir in the liquid pectin, and return to a rolling boil. Boil hard for 1 minute, then remove from heat.

4️⃣ Add the rum:
Stir in the rum off heat. (Don’t boil it—this helps keep the flavor!)

5️⃣ Jar it:
Ladle the hot jam into sterilized jars, leaving ¼-inch headspace. Wipe rims, seal with lids, and process in a boiling water bath for 10 minutes (optional for long-term storage).

6️⃣ Cool & store:
Let jars cool undisturbed for 12–24 hours. Check seals, label, and store in a cool, dry place or refrigerate if skipping canning.

Serving Ideas:
Slather on toast, pancakes, or biscuits

Swirl into yogurt or oatmeal

Use as a glaze for pork or chicken

Spread between cake layers!

04/01/2025

Easter Artichoke, Spinach & Wild Mushroom Stuffed Shells 🐣🍄
These Easter Stuffed Shells are filled with a flavorful mix of spinach, artichokes, and wild mushrooms, all folded into a creamy cheese blend and tucked into jumbo pasta shells. Baked in a light garlic cream sauce, this dish is both elegant and comforting—perfect for your spring celebration or Easter dinner table!

Ingredients (Serves 6–8):
For the Filling:

1 tablespoon olive oil

1 cup wild mushrooms (shiitake, cremini, or mixed), finely chopped

2 cloves garlic, minced

1 cup canned or jarred artichoke hearts, chopped

2 cups fresh spinach, chopped (or 1 cup thawed frozen spinach, squeezed dry)

1 cup ricotta cheese

½ cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

1 egg

Salt & pepper to taste

Pinch of nutmeg (optional)

For the Pasta & Sauce:

20–24 jumbo pasta shells

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk or half-and-half

2 cloves garlic, minced

½ teaspoon Italian seasoning

Salt & pepper to taste

½ cup shredded mozzarella (for topping)

2 tablespoons Parmesan (for topping)

Directions:
1️⃣ Cook the pasta shells:
Boil in salted water until al dente. Drain and rinse under cold water to prevent sticking. Set aside.

2️⃣ Prepare the filling:
In a skillet, heat olive oil over medium heat. Sauté mushrooms until browned, then add garlic, artichokes, and spinach. Cook until spinach wilts.
Let cool slightly, then stir into a bowl with ricotta, mozzarella, Parmesan, egg, salt, pepper, and a pinch of nutmeg if using.

3️⃣ Make the cream sauce:
In a saucepan, melt butter and whisk in flour to form a roux. Cook for 1 minute, then slowly whisk in milk. Add garlic, Italian seasoning, salt, and pepper. Simmer until thickened (about 5 minutes). Remove from heat.

4️⃣ Assemble:
Preheat oven to 375°F (190°C). Pour half the sauce into a greased 9x13 baking dish.
Stuff each shell with 1–2 tablespoons of filling and place seam-side up in the dish. Pour remaining sauce over the top. Sprinkle with mozzarella and Parmesan.

5️⃣ Bake uncovered for 25–30 minutes, or until bubbly and golden. Let rest 5 minutes before serving.

Optional Garnishes:
Fresh parsley or basil

Extra Parmesan

Lemon zest for a springy touch

04/01/2025

Honey Butter Skillet Corn 🧈🔥
This Honey Butter Skillet Corn is a simple, sweet, and savory side dish that comes together in just 15 minutes! With buttery golden corn, creamy texture, and a drizzle of honey, it’s perfect for holidays, BBQs, or any comforting weeknight meal.

Ingredients (Serves 4–6):
2 tablespoons unsalted butter

2 tablespoons honey

1 (16 oz) bag frozen corn (or 3 cups fresh corn kernels)

2 oz cream cheese (about ¼ cup), cubed

Salt & pepper to taste

Optional: pinch of cayenne or smoked paprika for a little kick

Optional garnish: chopped parsley or green onions

Directions:
1️⃣ Melt butter & honey:
In a large skillet over medium heat, melt the butter and honey together until smooth and bubbling.

2️⃣ Add the corn:
Stir in the frozen corn and cook for 5–7 minutes, stirring occasionally, until heated through and slightly golden in spots.

3️⃣ Add creaminess:
Stir in the cream cheese and continue cooking until melted and combined, about 2–3 minutes.

4️⃣ Season to taste:
Add salt and pepper, and a pinch of cayenne or smoked paprika if desired. Stir until everything is coated and creamy.

5️⃣ Serve hot:
Garnish with fresh parsley or green onions and serve immediately!

Serving Ideas:
Great with grilled chicken, steak, or BBQ

Add crumbled bacon or shredded cheese for a heartier version

Serve over mashed potatoes or rice bowls

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