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Anaya Walker, Phoenix, Phoenix, AZ (2025)

09/29/2025

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

09/29/2025

This Magic Lemon Cobbler is the perfect balance of tart and sweet – ready in under an hour! 🍰🍋

Ingredients:

1/2 cup unsalted butter, melted
1 cup all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
Zest of 2 lemons
1/2 cup fresh lemon juice
1/2 cup granulated sugar (for topping)
Powdered sugar (for dusting)
Directions:

Preheat your oven to 350°F (175°C). Pour the melted butter into a 9x9-inch baking dish.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Add the milk and vanilla extract to the dry ingredients and whisk until smooth. Stir in the lemon zest.
Pour the batter evenly over the melted butter in the baking dish; do not stir.
In a separate bowl, mix the lemon juice with the remaining 1/2 cup of granulated sugar. Pour this mixture evenly over the batter; again, do not stir.
Bake for 35-40 minutes, or until the top is golden and the edges are crispy.
Let the cobbler cool slightly before serving. Dust with powdered sugar if desired. Serve warm with vanilla ice cream or whipped cream.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes

Kcal: 290 kcal | Servings: 6 servings

09/29/2025

Get ready for a sweet and salty sensation! These Butter Toffee Pretzels are the ultimate snack for any occasion! 🥨✨

Ingredients:

4 cups mini pretzels
1 cup unsalted butter
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup semi-sweet chocolate chips (optional)
1/2 cup chopped pecans (optional)
Directions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a saucepan over medium heat, melt butter and add sugar, stirring constantly until the mixture becomes bubbly and turns a light golden brown (about 8-10 minutes).
Remove the pan from heat, stir in vanilla extract and salt.
Quickly pour the toffee mixture over the pretzels on the baking sheet, ensuring an even spread.
Bake for 5 minutes until the toffee bubbles through the pretzels.
Remove from the oven and, if desired, sprinkle chocolate chips on top. Let them melt for 1-2 minutes, then spread the chocolate evenly over the toffee-covered pretzels.
Optionally, sprinkle chopped pecans over the melted chocolate.
Let the pretzels cool completely before breaking into pieces.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 275 kcal per serving | Servings: 8 servings

09/29/2025

Indulge in the ultimate comfort food: Brisket Mac and Cheese! 🧀🥩🍲

Ingredients:

2 cups shredded brisket
1 lb elbow macaroni
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups milk
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 cup shredded smoked gouda
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1/2 cup panko breadcrumbs
2 tablespoons melted butter
Directions:

Preheat the oven to 350°F (175°C). Cook the elbow macaroni according to package instructions, then drain and set aside.
In a large saucepan, melt 4 tablespoons of butter over medium heat. Stir in the flour and cook for about 2 minutes, until bubbly and lightly golden.
Gradually whisk in the milk and cook until the mixture thickens and begins to bubble.
Add the garlic powder, onion powder, salt, and pepper to taste. Stir in the sharp cheddar, mozzarella, and smoked gouda cheeses until melted and smooth.
Add the cooked macaroni and shredded brisket to the cheese sauce, stirring to combine.
Transfer the macaroni and cheese mixture to a baking dish.
In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle evenly over the macaroni and cheese.
Bake for 25-30 minutes, or until the top is golden brown and crispy.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 600 kcal per serving | Servings: 8 servings

09/29/2025

Get into the Halloween spirit with these adorable Jack-O-Lantern Hand Pies! 🎃🕸️ Perfectly spiced and deliciously sweet!

Ingredients:

1 package refrigerated pie crusts
1 cup pumpkin puree
1/2 cup brown sugar
1/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 large egg (beaten, for egg wash)
Flour for dusting
Optional: powdered sugar for dusting
Directions:

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the pie crusts to about 1/8 inch thickness. Use a cookie cutter or knife to cut out jack-o-lantern shapes.
In a medium bowl, mix together the pumpkin puree, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and cloves.
Place half of the cut-out pie shapes on the prepared baking sheet. Spoon a small amount of the pumpkin mixture onto each shape, leaving a border around the edges.
Brush the edges of the filled shapes with the beaten egg. Place the remaining cut-out shapes on top and press the edges to seal.
Brush the tops with more beaten egg. Use a small knife to cut out facial features on the top of each pie.
Bake for 15-20 minutes or until the pies are golden brown and crispy. Let cool slightly before dusting with powdered sugar, if desired.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 200 kcal per pie | Servings: 8 pies

09/29/2025

Experience a burst of tropical flavors with our Dragon Fruit Cheesecake! 🍰🌺 A unique, colorful twist on a classic dessert that’s sure to impress! ✨

Ingredients:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream
1 large dragon fruit, puréed
½ cup heavy cream
Dragon fruit slices and mint leaves, for garnish
Directions:

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
Combine graham cracker crumbs, ¼ cup sugar, and melted butter in a bowl. Press the mixture into the bottom of the prepared pan to form a crust.
In a large mixing bowl, beat cream cheese and 1 cup of sugar until smooth.
Add eggs one at a time, beating well after each addition.
Mix in vanilla extract and sour cream until well combined.
Fold in the dragon fruit purée gently to create a swirl effect in the cheesecake batter.
Pour the batter over the crust and smooth the top with a spatula.
Bake for 55-60 minutes, or until the center is set and slightly jiggly.
Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
Refrigerate the cheesecake for at least 4 hours or overnight.
Before serving, whip the heavy cream to soft peaks and spread over the cheesecake. Garnish with dragon fruit slices and mint leaves.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours (including cooling time)
Kcal: 430 kcal per serving | Servings: 12 servings

09/29/2025

These No-Bake Mini Lemon Raspberry Cheesecakes are the perfect refreshing treat! 🍋🍰 Bursting with citrus flavor and topped with fresh raspberries.

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the Cheesecake Filling:

16 oz cream cheese, softened
1/2 cup powdered sugar
1/4 cup lemon juice (freshly squeezed)
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup heavy cream, whipped
For the Raspberry Topping:

1 cup fresh raspberries
2 tablespoons granulated sugar
1 teaspoon lemon juice
Directions:

Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand. Divide the mixture evenly among 12 muffin cups lined with paper liners. Press the mixture firmly into the bottom of each cup to form a crust. Chill in the refrigerator while preparing the filling.

Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract, beating until well combined. Gently fold in the whipped cream until the mixture is smooth and creamy.

Assemble the Cheesecakes: Spoon the cheesecake filling over the prepared crusts, dividing it evenly among the muffin cups. Use a spoon or small spatula to smooth the tops.

Prepare the Raspberry Topping: In a small bowl, combine the fresh raspberries, sugar, and lemon juice. Gently mash the raspberries with a fork until they release their juices and form a chunky sauce.

Top and Chill: Spoon the raspberry topping over each mini cheesecake. Chill the cheesecakes in the refrigerator for at least 4 hours or until set.

Serve: Once the cheesecakes are set, remove them from the muffin tin and peel away the paper liners. Serve chilled.

Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes

Kcal: 260 kcal | Servings: 12 mini cheesecakes

09/29/2025

This Creamy Chicken Spaghetti Squash will be your new favorite comfort food! 😍 Creamy, cheesy, and healthy, it's perfect for dinner tonight. 🍽️🎃

Ingredients:

1 large spaghetti squash
2 cups cooked, shredded chicken
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 tsp Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish
Directions:

Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle with olive oil. Place cut side down on a baking sheet and roast for 35-40 minutes, or until tender.
While the squash is roasting, heat olive oil in a large skillet over medium heat. Add diced onion and garlic, sautéing until softened and fragrant, about 3 minutes.
Stir in the heavy cream and chicken broth, bringing the mixture to a simmer. Add the shredded chicken, mozzarella, Parmesan, Italian seasoning, salt, and pepper. Stir until the cheese is melted and the sauce is creamy and smooth.
Once the spaghetti squash is cooked, use a fork to scrape out the "spaghetti" strands. Add the strands to the skillet with the creamy chicken mixture, tossing to coat evenly.
Garnish with fresh parsley and serve immediately.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 350 kcal | Servings: 4 servings

09/29/2025

Looking for a cozy and cheesy soup? Try this Crockpot Potato Broccoli Cheddar Soup—it’s creamy, flavorful, and so easy to make in the crockpot! 🌿🧀🥔

Ingredients:

4 large russet potatoes, peeled and diced
3 cups fresh broccoli florets
1 small onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
2 tablespoons butter
1 teaspoon paprika
Salt and pepper to taste
1/4 teaspoon cayenne pepper (optional)
Crumbled bacon (optional garnish)
Chopped green onions (optional garnish)
Directions:

Add diced potatoes, broccoli florets, onion, garlic, and vegetable broth to the crockpot.
Cover and cook on low for 6-7 hours or on high for 3-4 hours until the potatoes and broccoli are tender.
Using an immersion blender, blend the soup until smooth (or leave slightly chunky if preferred).
Stir in the heavy cream, shredded cheddar cheese, butter, paprika, salt, pepper, and cayenne pepper (if using). Let cook for an additional 20 minutes on low until the cheese is fully melted and the soup is creamy.
Serve hot, garnished with crumbled bacon and chopped green onions if desired.
Prep Time: 15 minutes | Cooking Time: 7 hours | Total Time: 7 hours 15 minutes
Kcal: 320 kcal | Servings: 6 servings

09/29/2025

Enjoy the taste of summer year-round with this easy Homemade Strawberry Freezer Jam! Perfect on toast, biscuits, and more. 🌞🍓

Ingredients:

4 cups fresh strawberries, hulled and crushed
1 1/2 cups granulated sugar
1 packet fruit pectin
3/4 cup water

Directions:

Wash and hull the strawberries, then crush them in a large bowl using a potato masher or fork.
In a separate bowl, mix the fruit pectin and water. Bring to a boil, stirring constantly, and boil for 1 minute.
Stir the hot pectin mixture into the crushed strawberries.
Add the sugar and stir for 3 minutes, or until the sugar is completely dissolved.
Ladle the jam into clean, sterilized jars, leaving about 1/2 inch of space at the top.
Seal the jars with lids and let them sit at room temperature for 24 hours.
Store the jam in the freezer for up to a year or in the refrigerator for up to 3 weeks.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes | Kcal: 40 kcal per tablespoon | Servings: 4 cups

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Anaya Walker

09/29/2025

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