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Anaya Walker, Phoenix, Phoenix, AZ (2026)

06/03/2026

Just pulled this Rustic Apple Galette from the oven! 🍏✨ It’s the perfect blend of sweet and tart with a flaky crust! Who's ready to dig in?

Ingredients:

2 large apples (Granny Smith or Honeycrisp), peeled and sliced
1 tablespoon lemon juice
1/4 cup granulated sugar
1 teaspoon cinnamon
1 tablespoon all-purpose flour
1 pre-made pie crust (store-bought or homemade)
1 egg, beaten (for egg wash)
1 tablespoon butter, cut into small pieces
Additional sugar for sprinkling
Directions:

Preheat the oven to 375°F (190°C).
In a large bowl, toss the sliced apples with lemon juice, granulated sugar, cinnamon, and flour. Set aside to let the flavors meld for about 10 minutes.
Roll out the pie crust on a parchment-lined baking sheet to about a 12-inch circle.
Spoon the apple mixture onto the center of the crust, leaving a 2-inch border. Fold the edges of the crust over the apples, pleating it as you go to create a rustic look.
Brush the crust with beaten egg and sprinkle with additional sugar. Dot the filling with small pieces of butter.
Bake for 35-40 minutes, or until the apples are tender and the crust is golden brown. Allow to cool slightly before serving.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 210 kcal per slice | Servings: 8 servings

06/03/2026

Indulge in the rich and decadent flavors of Hershey's Chocolate Cake with Cream Cheese Filling! 🍫🎂 This is the ultimate treat for chocolate lovers.

Ingredients:

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Hershey's cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Cream Cheese Filling:

8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
Directions:

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin).
Pour batter evenly into prepared pans.
For the cream cheese filling, beat together cream cheese, sugar, egg, and vanilla in a medium bowl until smooth.
Pour half of the chocolate cake batter into the pans, spoon cream cheese mixture over the batter, and gently swirl.
Pour remaining cake batter over the cream cheese layer.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes

Kcal: 420 kcal | Servings: 12 servings

06/03/2026

Dinner just got better with this Melt-In-Your-Mouth Caesar Chicken! Tender, cheesy, and oh-so-delicious. 🍗💫

Ingredients:

4 boneless, skinless chicken breasts
1/2 cup Caesar salad dressing
1/2 cup grated Parmesan cheese
1/2 cup plain breadcrumbs
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
Directions:

Preheat your oven to 375°F (190°C).
In a bowl, combine Caesar salad dressing and minced garlic. Marinate the chicken breasts in the mixture for at least 30 minutes or up to 2 hours in the refrigerator.
In another bowl, mix together the Parmesan cheese, breadcrumbs, and chopped parsley.
Remove the chicken from the marinade and coat each breast with the breadcrumb mixture, pressing gently to adhere.
Heat olive oil in a skillet over medium-high heat. Sear each chicken breast for 2-3 minutes per side until golden brown.
Transfer the chicken to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
Let the chicken rest for 5 minutes before serving. Garnish with additional parsley if desired.
Prep Time: 10 minutes | Marinating Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 65 minutes
Kcal: 350 kcal per serving | Servings: 4 servings

06/03/2026

These Peach Bar Cookie Cups are the perfect blend of soft, buttery cookie and sweet, juicy peaches! 🍑😍

Ingredients:

1 cup all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup peach preserves
1/2 cup diced fresh peaches
1/4 cup cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon almond extract
2 tablespoons sliced almonds (optional)
Directions:

Preheat oven to 350°F (175°C). Grease a mini muffin tin with non-stick spray or butter.
In a medium bowl, mix flour, butter, granulated sugar, vanilla extract, and salt until the dough forms.
Roll the dough into 1-inch balls and press each into the muffin cups, creating a well in the center for the filling.
Bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let cool slightly.
In a small bowl, mix the cream cheese, powdered sugar, and almond extract until smooth.
Spoon about 1/2 teaspoon of peach preserves into each cooled cookie cup, followed by a small amount of diced peaches.
Top with a dollop of the cream cheese mixture and sprinkle with sliced almonds if desired.
Chill for at least 30 minutes before serving to allow the flavors to meld together.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes

Kcal: 120 kcal per cookie cup | Servings: 12 cookie cups

06/03/2026

Dr. Pepper Crock Pot Pulled Pork is a game changer! 🍖🧂 Slow-cooked to perfection for that ultimate BBQ flavor.

Ingredients:

3-4 lbs pork shoulder (or pork butt)
1 can (12 oz) Dr. Pepper
1/2 cup barbecue sauce (your favorite brand)
1/4 cup brown sugar
1 large onion, sliced
4 cloves garlic, minced
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional)
Directions:

Place the sliced onions and minced garlic in the bottom of your crock pot.
In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
Rub the spice mixture all over the pork shoulder, ensuring it is evenly coated.
Place the seasoned pork on top of the onions and garlic in the crock pot.
Pour the Dr. Pepper over the pork, then sprinkle the brown sugar on top.
Cover and cook on low for 8-10 hours, or until the pork is tender and easily pulls apart.
Once cooked, remove the pork from the crock pot and shred it using two forks.
Drain most of the liquid from the crock pot, leaving about 1/2 cup of the juices.
Return the shredded pork to the crock pot and stir in the barbecue sauce.
Let the pork cook on low for an additional 30 minutes to allow the flavors to meld together.
Prep Time: 10 minutes | Cooking Time: 8-10 hours | Total Time: 8 hours 40 minutes

Kcal: 350 kcal | Servings: 8 servings

06/03/2026

Orzotto with Pancetta & Peas

Ingredients:
150g diced pancetta
1 red onion, finely chopped
4 garlic cloves, crushed
500g orzo
1½ litres chicken stock
500g frozen petit pois or peas
½ lemon, zested and juiced
Small bunch basil, leaves picked and shredded
75g parmesan, grated, plus extra to serve
Method:
Cook the Pancetta:
Heat a large frying pan or saucepan over medium heat. Add the diced pancetta and cook until it starts to crisp up, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.
Sauté the Vegetables:
Add the finely chopped red onion to the pan and cook until softened, about 5 minutes.
Add the crushed garlic and cook for another 1-2 minutes until fragrant.
Cook the Orzo:
Add the orzo to the pan and stir to coat it in the onion and garlic mixture.
Gradually add the chicken stock, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue until the orzo is cooked and creamy, about 15-20 minutes.
Add the Peas:
Stir in the frozen peas and cook for a few more minutes until they are heated through.
Finish the Dish:
Stir in the cooked pancetta, lemon zest, and juice. Mix well to combine.
Add the shredded basil and grated parmesan, stirring until the cheese is melted and the basil is wilted.
Serve:
Serve the orzotto hot, topped with extra grated parmesan if desired.
Tip: Keep leftovers for lunch. Leftovers are great for lunch the next day. Simply reheat and enjoy.

06/03/2026

Creamy shrimp Pasta

Ingredients:

500g fettuccine pasta
2 tablespoons olive oil
400g shrimp , shelled and deveined
3 garlic cloves, minced
1 teaspoon chili flakes (optional)
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon parsley, chopped
Salt and pepper to taste
Lemon wedges, to serve
Directions:

Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
Heat the olive oil in a large skillet over medium-high heat.
Add the shrimp and cook for 2-3 minutes until they turn pink and are slightly golden.
Add the garlic and chili flakes, and cook for another minute until fragrant.
Lower the heat and add the heavy cream, stirring and cooking for 2-3 minutes until it begins to thicken.
Stir in the grated Parmesan cheese until melted and smooth.
Toss the pasta through the sauce, coating well.
Season with salt and pepper, then garnish with chopped parsley.
Serve with lemon wedges on the side.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 650 kcal | Servings: 4

06/03/2026

Triple-Dipped Fried Chicken

Ingredients:
Chicken pieces
All-purpose flour
Seasonings (e.g., salt, pepper, garlic powder)
Beer
Eggs
Milk
Oil for frying
Instructions:
Mix flour and seasonings.
Combine beer, eggs, and milk to make a batter.
Dip chicken in flour, then batter, and again in flour.
Fry in hot oil until golden and crispy.

06/03/2026

Creamy Tomato Chicken Pasta

Ingredients:
2 tbsp olive oil
1 lb chicken breast, cubed
Salt and pepper
3 cloves garlic, minced
1 cup heavy cream
1 cup tomato sauce
1/2 cup grated Parmesan cheese
12 oz pasta (linguine or spaghetti)
Fresh basil or parsley, chopped
Instructions:
Cook pasta according to package instructions.
Heat oil in a skillet, cook chicken with salt and pepper.
Add garlic, sauté until fragrant.
Pour in cream and tomato sauce, simmer.
Stir in cheese, add cooked pasta, and mix well.
Garnish with fresh herbs.

06/03/2026

This Smothered Chicken with Creamed Spinach, Bacon, and Mushrooms is the ultimate comfort food! 🍗🥓🌿🍄
Ingredients:
4 boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
4 slices of bacon, chopped
1 tablespoon olive oil
1 cup mushrooms, sliced
2 cloves garlic, minced
2 cups fresh spinach
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Directions:

Season the chicken breasts with garlic powder, onion powder, salt, and pepper.
In a large skillet, cook the bacon over medium heat until crispy. Remove bacon and set aside.
In the same skillet, add olive oil and cook the chicken breasts over medium heat until browned and cooked through, about 5-7 minutes per side. Remove the chicken and set aside.
Add mushrooms to the skillet and sauté until softened. Add garlic and cook for an additional minute.
Stir in the fresh spinach until wilted.
Pour in the heavy cream, Parmesan cheese, and Italian seasoning. Stir to combine and let simmer for 3-5 minutes until the sauce thickens.
Return the chicken and bacon to the skillet, spooning the sauce over the top. Cook for an additional 2-3 minutes to heat through.
Serve hot, garnished with extra Parmesan cheese if desired.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 450 kcal | Servings: 4 servings

Anaya Walker

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