Mexican White Trash Casserole

 

Ingredients:

1 bag Nacho Doritos, crushed

2 cups shredded chicken or ground beef

2 cups shredded (more for topping if desired)

1 can (10.75 oz) cream of chicken soup

1 can Rotel tomatoes, undrained

1/2 cup sour cream

1/2 cup milk

1/2 package taco seasoning (adjust to taste)

Instructions:

Prepare Your Baking Dish: Preheat the oven to 350°F (175°C). Lightly coat a 2-quart casserole dish with nonstick spray to ensure easy cleanup.

Combine Ingredients: In a large mixing bowl, stir together the shredded chicken or ground beef, 1 cup of shredded cheese, cream of chicken soup, Rotel tomatoes, sour cream, milk, and taco seasoning until fully mixed.

Start Layering: Spread half of the crushed Doritos across the bottom of the casserole dish. Spoon half of the meat mixture over the chips and spread evenly. Repeat the layers with the remaining Doritos and meat mixture.

Enjoy!

Creamy Garlic Parmesan Chicken

 

Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts (or thighs if preferred)
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ cup almond flour (or gluten-free breadcrumbs)
• ½ cup grated Parmesan cheese
• 2 large eggs, beaten
• 2 tablespoons olive oil (or avocado oil for frying)

For the Creamy Garlic Parmesan Sauce:

• 2 tablespoons butter (or ghee for dairy-free)
• 3 cloves garlic, minced
• 1 cup heavy cream (or coconut cream for dairy-free)
• ½ cup chicken broth
• ½ cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes (optional, for a hint of heat)
• Fresh parsley, chopped (for garnish)
  

  PREPARATION:

  Step 1: Prepare the Chicken

  1. Pat the chicken breasts dry with paper towels and season both sides generously with salt, pepper, garlic powder, and paprika.
  2. Set up a breading station:
     • In one shallow bowl, combine the almond flour (or gluten-free breadcrumbs) and half of the grated Parmesan cheese.
     • In another bowl, beat the eggs.
  3. Dredge each chicken breast in the egg mixture, then coat evenly with the almond flour/Parmesan mixture, pressing gently to adhere.

  Step 2: Cook the Chicken

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the breaded chicken breasts to the skillet and cook for about 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove the chicken from the skillet and set aside on a plate.

  Step 3: Make the Creamy Garlic Parmesan Sauce

  1. In the same skillet, reduce the heat to medium and melt the butter.
  2. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned.
  3. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
  4. Stir in the remaining grated Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Continue to stir until the sauce thickens slightly, about 3-5 minutes.
  5. Taste and adjust seasoning with additional salt and pepper if needed.

  Step 4: Combine and Serve

  1. Return the cooked chicken breasts to the skillet, spooning the sauce generously over the top to coat them.
  2. Let the chicken simmer in the sauce for an additional 2-3 minutes to absorb the flavors.
  3. Garnish with freshly chopped parsley before serving.

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  SERVING SUGGESTIONS

  • Serve the creamy garlic Parmesan chicken over steamed vegetables like broccoli, zucchini noodles, or cauliflower rice for a low-carb option.
  • Pair with mashed potatoes or gluten-free pasta for a heartier meal.
  • Add a side salad dressed with lemon vinaigrette for a fresh contrast.

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  TIPS FOR SUCCESS

  • Gluten-Free Breading Tip: If you can’t find gluten-free breadcrumbs, make your own by pulsing gluten-free crackers or stale gluten-free bread in a food processor.
  • Make it Dairy-Free: Substitute butter with ghee or olive oil, use coconut cream instead of heavy cream, and opt for nutritional yeast instead of Parmesan cheese for a cheesy flavor without dairy.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid drying out the chicken.

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  Enjoy this creamy, flavorful chicken dish that’s sure to become a family favorite! Whether you’re gluten-free or just looking for a delicious twist on classic comfort food, this recipe delivers big on taste and satisfaction.

  Enjoy !

Key Lime Pie

 

Ingredients

• 3 cups sweetened condensed milk
• ¾ cup key lime juice
• ½ cup sour cream
• 1 tablespoon grated lime zest
• 1 (9 inch) prepared graham cracker crust

Preparation

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Combine condensed milk, key lime juice, sour cream, and lime zest in a bowl; mix well. Pour into graham cracker crust; place pie on a baking sheet.
3. Bake in the preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of the pie. The filling will be wobbly but not browned.
4. Transfer pie to a wire rack to cool, then thoroughly chill pie in the refrigerator before serving, about 1 hour. Garnish with lime slices and whipped cream, if desired.

Pineapple Upside Down Cupcakes

 These Pineapple Upside Down Cupcakes take the beloved flavors of the traditional pineapple upside-down cake and turn them into adorable, single-serving treats. With their caramelized pineapple topping, buttery brown sugar glaze, and moist vanilla cake base, these cupcakes are as delightful to look at as they are to eat. Perfect for parties, potlucks, or anytime you’re craving something sweet and tropical, these cupcakes are sure to bring smiles to everyone who tries them. Let’s whip up this fun, fruity dessert and enjoy every bite!

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Why You’ll Love This Recipe

• Tropical Flair: The juicy pineapple and rich caramel flavors make these cupcakes irresistible.
• Miniature & Cute: Perfectly portioned for individual servings—no slicing required!
• Easy to Make: Simple ingredients and straightforward steps make this recipe beginner-friendly.
• Perfect for Any Occasion: Great for birthdays, holidays, or just because.

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Ingredients You’ll Need

For the Topping:

• 1/2 cup unsalted butter, melted
• 1/2 cup packed brown sugar
• 1 can (20 oz) pineapple slices (reserve the juice for the batter)
• Maraschino cherries (optional, for garnish)

For the Cupcake Batter:

• 1 box yellow cake mix (or your favorite homemade recipe)
• 1/4 cup reserved pineapple juice
• 1/2 cup vegetable oil
• 3 large eggs
• 1 tsp vanilla extract

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Step-by-Step Instructions

1. Preheat and Prep

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
2. Drain the canned pineapple slices, reserving 1/4 cup of the juice for the batter. Cut the pineapple slices into smaller rounds to fit the bottom of each cupcake liner.

2. Make the Topping

1. In a small bowl, stir together the melted butter and brown sugar until combined.
2. Spoon about 1 teaspoon of the brown sugar mixture into the bottom of each cupcake liner, spreading it evenly.
3. Place a small pineapple round in the center of each liner. Add a maraschino cherry in the middle of the pineapple slice if desired.

3. Prepare the Cupcake Batter

1. In a large mixing bowl, combine the cake mix, reserved pineapple juice, vegetable oil, eggs, and vanilla extract.
2. Beat with a hand mixer or whisk until smooth and well combined (about 2 minutes).

3. 4. Assemble the Cupcakes

   1. Spoon the batter gently over the pineapple slices, filling each liner about 2/3 full.
   2. Be careful not to disturb the pineapple topping.

   5. Bake the Cupcakes

   1. Bake for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
   2. Remove from the oven and let cool in the pan for 5 minutes.

   6. Flip and Serve

   1. Carefully flip each cupcake onto a cooling rack or plate, revealing the caramelized pineapple topping.
   2. Let cool completely before serving.

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   Serving Suggestions

   • For Dessert: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
   • At Gatherings: Arrange on a platter for potlucks, parties, or holiday celebrations—they’re always a hit!
   • With Coffee or Tea: Pair with a hot drink for an afternoon treat.
   • Meal Prep: Store in an airtight container at room temperature for up to 2 days or refrigerate for longer storage.

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   Pro Tips for Success

   • Use Fresh Pineapple (Optional): If you have fresh pineapple, slice it thinly and use it in place of canned slices.
   • Don’t Skip the Cherry: The pop of red from the maraschino cherry adds a festive touch.
   • Make Mini Cupcakes: Use a mini muffin tin for bite-sized versions—just reduce the baking time to 10–12 minutes.
   • Enhance the Flavor: Add a splash of rum or coconut extract to the batter for a tropical twist.

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   Final Thoughts

   These Pineapple Upside Down Cupcakes are a sweet, tropical treat that’s perfect for any occasion. With their gooey caramelized topping, tender cake, and juicy pineapple, they’re a dessert that’s as fun to make as they are to eat.

   So grab your pineapple slices, melt that butter, and bake up these adorable, fruity cupcakes. One bite of these caramelized, pineapple-packed delights, and you’ll feel like you’ve brought the taste of the tropics straight to your kitchen—one sweet, golden cupcake at a time! 

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