Emily Recipe

Chocolate Zucchini Cake

Ingredients :

Chocolate Zucchini Cake
2 cups plus 2 tbsp (276g) all-purpose flour
3/4 cup (85g) natural unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
1/2 cup (112g) unsalted butter, melted
1/2 cup (120ml) vegetable oil
1 cup sugar
1 cup (225g) light brown sugar
1 1/2 tsp vanilla extract
2 large eggs
1/2 cup (115g) sour cream
1/2 cup (120ml) milk
1/2 cup (240ml) hot water
2 1/2 cups (300g) shredded zucchini
Chocolate Buttercream
2 1/2 cups (560g) unsalted butter, room temperature
6 cups (690g) powdered sugar
1 cup (114g) natural unsweetened cocoa powder
2 tsp vanilla extract
4–5 tbsp (60-75ml) heavy cream
Pinch of salt
Mini chocolate chips, for decorating, optional

Instructions :

Make the cakes:
Prepare three 8-inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 350°F (180°C).
Combine the flour, cocoa powder, baking soda and salt in a medium sized bowl and set aside.
Add the melted butter, vegetable oil, sugars and vanilla extract to a large bowl and mix until well combined.
Add the eggs and sour cream and mix until well combined, then add the milk and mix until well combined.
Add the dry ingredients to the wet ingredients and mix just until well combined. Don’t over mix.
Add the hot water and mix until well combined.
Gently fold the shredded zucchini into the cake batter. Do not over mix.
Divide batter evenly between cakes pans and bake for 28-33 minutes, or until a toothpick comes out clean.
Remove cakes from oven and allow to cool for 3-4 minutes, then turn onto cooling racks to cool completely.
Make the frosting:
When the cakes are cooled, beat the butter in a large mixing bowl until smooth.
Add 3 cups (345g) of powdered sugar and the cocoa powder and mix until well combined and smooth.
Add the vanilla extract and 3 tablespoons of heavy cream and mix until well combined and smooth.
Add remaining 3 cups (345g) of powdered sugar and salt and mix until well combined and smooth.
Add remaining heavy cream until the frosting is the right consistency.
Assemble the cake:
Remove the cake domes from the tops of the cakes with a large serrated knife. See my tips on how to level a cake and how to stack a cake.
Place the first layer of cake on cake plate. Spread about 3/4 cup of frosting on top in an even layer.
Add the second layer of cake and add 3/4 cup of frosting on top in an even layer.
Add the final layer of cake on top and frost the outside of the cake. I left a rough/rustic/deckled top edge, but feel free to decorate how you like. You can press the mini chocolate chips into the bottom half of the sides of the cake and sprinkle a few on top, if you’d like as well.
Store cake well covered or in an air-tight container. You can leave it at room temperature for up to 24 hours, but then should refrigerate it. Serve at room temperature. Best if eaten within 3-4 days

Chocolate Mango Cheesecake 🍰
📋 Ingredients:
For the Crust:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup mango puree (about 2 large mangoes, blended)
- 4 oz dark chocolate, melted and cooled slightly
For the Mango Glaze:
- 1 cup mango puree
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish:
- Sliced mangoes
- Chocolate shavings
👩‍🍳 Directions:
1. Mix chocolate cookie crumbs, granulated sugar, and melted butter for the crust. Press into the bottom of a springform pan.
2. Beat cream cheese and sugar until smooth. Add eggs and vanilla, mixing well. Stir in mango puree and melted chocolate.
3. Pour filling over the crust and bake for about 45 minutes at 325°F.
4. Cool the cheesecake completely.
5. In a saucepan, combine mango puree, sugar, cornstarch, and water for the glaze. Cook until thickened.
6. Spread mango glaze over the cheesecake.
7. Chill for a few hours before serving.
8. Garnish with sliced mangoes and chocolate shavings. Enjoy your delectable Chocolate Mango Cheesecake! 🎉

Wet Burritos
Ingredients:
1 lb ground beef
1/2 cup chopped onion
2 tsp minced garlic
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper
4.5 oz diced green chile peppers
16 oz refried beans
8 oz tomato sauce
10 oz enchilada sauce
15 oz chili no-beans (Hormel)
6 flour burrito tortillas (about 12 inches)
2 cups shredded lettuce
3 cups shredded Mexican blend cheese
Chopped green onions (for garnish)
Any additional desired toppings
How To Make Wet Burritos:
Preheat the oven to 400 degrees F.
Brown the ground beef and onion in a skillet over medium high heat. Cook and stir until evenly browned and onion begins to soften. Click for a medium skillet.
Drain grease, and season with the garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
In a saucepan, combine the tomato sauce, no-bean chili, and enchilada sauce. Whisk together until mixed well, and cook over medium heat until heated through. Turn off heat and keep warm. Click for a whisk.
Divide the beef and bean mixture into 6 portions in the pan.
Place a burrito sized tortilla on a plate and place 1/6 of the ground beef mixture onto the center.
Top with a little cheese and lettuce. Leave the lettuce out if you don’t want it baked inside. You can substitute or add other veggies as well.
Fold in the left and right side of the tortilla over the filling, holding in place with your fingers. Then fold in the top and bottom sides of the tortilla over the filling (like an envelope) making sure to overlap well so no filling can escape.
Repeat with the other 5 tortillas.
Place seam side down in two greased 9 x 13 oven safe dishes. Click for a 9 x 13 baking dish.
Pour the entire saucepan of the sauce over the top of the burritos.
Top with the remaining cheese sprinkled over all evenly.
Bake in the preheated oven for 15-20 minutes until burritos are heated through and cheese is melted.
Top with more lettuce, tomato, sour cream and dried chives, or your choice of toppings.

Hamburger Potato Casserole
Ingredients:
1 1/2 pounds of ground beef
4 large russet potatoes, peeled and thinly sliced
1 medium onion, chopped
2 cups of shredded cheddar cheese
1 can (10.75 oz) of condensed cream of mushroom soup
3/4 cup of milk
1 teaspoon of garlic powder
1 teaspoon of paprika
Salt and pepper to taste
2 tablespoons of olive oil
Fresh parsley, chopped for garnish
Directions:
Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish with a bit of the olive oil.
In a large skillet over medium heat, brown the ground beef with the chopped onion until the beef is no longer pink and the onions are soft. Drain any excess fat.
Season the beef mixture with salt, pepper, garlic powder, and paprika, then spread half of the mixture evenly over the bottom of the prepared baking dish.
Layer half of the potato slices over the beef, then sprinkle with one cup of cheddar cheese. Repeat layers with the remaining beef and potatoes.
In a small bowl, whisk together the condensed soup and milk until well combined. Pour this mixture over the potato layers, ensuring it seeps down into the casserole.
Cover the baking dish with aluminum foil and bake for 1 hour.
Remove the foil, sprinkle the remaining cheese over the top, and bake, uncovered, for an additional 20-30 minutes or until the cheese is bubbly and the potatoes are tender.
Let the casserole stand for 10 minutes before serving. Garnish with fresh parsley for a pop of color

Pineapple Chicken and Rice
Ingredients:
1 pound chicken breast, cubed
1 cup pineapple, cubed
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 cup jasmine rice
2 cups chicken broth
1 tablespoon soy sauce
1 teaspoon ginger, grated
Salt and pepper to taste
1/4 cup green onions, sliced
1 tablespoon sesame seeds
Directions:
In a large skillet, heat the olive oil over medium heat. Add the chicken cubes and cook until golden brown and cooked through. Remove the chicken and set aside.
In the same skillet, add the onion, garlic, and red bell pepper. Cook until the vegetables are softened.
Add the pineapple and cook for an additional 2 minutes.
Stir in the jasmine rice, chicken broth, soy sauce, ginger, salt, and pepper. Bring to a boil.
Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through.
Return the chicken to the skillet, mix well, and heat through.
Serve garnished with green onions and sesame seeds.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 350 kcal per serving | Servings: 4 servings

Homemade Spagetti and meatballs
Ingredients for Meatballs (makes 22-23 meatballs):
3 slices white bread (crusts removed), diced or torn to pieces
2/3 cup cold water
1 lb lean ground beef (7%-15% fat)
1 lb Sweet Ground Italian sausage casings removed
1/4 cup grated parmesan cheese plus more to serve
4 cloves garlic minced
1 tsp sea salt
1/2 tsp black pepper
1 large egg
3/4 cup all-purpose flour to dredge meatballs
3 Tbsp Light olive oil to saute or use vegetable oil
Ingredients for Sauce:
1 medium yellow onion (1 cup chopped)
4 cloves garlic minced
56 oz crushed tomatoes (from 2 - 28 oz cans)
2 bay leaves optional
Salt & pepper to taste
2 Tbsp basil finely minced*
Other Ingredients:
1 lb spaghetti
Instructions
How to Make the Best Italian Meatballs:
Combine bread pieces with 2/3 cup water and set aside 5 min then mash with a fork.
In a large mixing bowl add: 1 lb ground beef, 1 lb sausage, 1/4 cup parmesan, 4 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, 1 egg and mashed bread crumbs. Mix until well combined.
Form into 1 1/2" meatballs (about a flat ice cream scoop of meat). Dredge/roll meatballs in flour, dusting off excess. Heat a deep, large, heavy skillet or a Dutch oven over medium heat with about 3 Tbsp oil. Add meatballs in 2 batches without crowding the pan and saute until browned on all sides (about 6 min total or 2 min per side). Remove meatballs and set aside (don't worry about cooking through at this point).
How to Make Easy Marinara Sauce:
In the same skillet over medium heat, add more oil if needed and saute 1 cup chopped onion stirring often until soft and golden (5 min). Add 4 cloves minced garlic and stir 1-2 min until fragrant.
Stir in 2 cans of crushed tomatoes and 2 bay leaves. Bring to a light boil (stir to make sure it's actually boiling and not just sending bubbles to the surface).
Add meatballs back into the pan with tomato sauce, partially cover with lid or cover with a splatter screen to reduce splatter and cook at a gentle simmer for 30 min, turning the meatballs occasionally. Meatballs will be tender and sauce will be thickened. Five minutes before sauce is done, stir in chopped fresh basil and season with salt and pepper to taste.
How to Make Spaghetti and Meatballs:
Cook pasta according to package instructions until aldente (or to desired doneness), drain and return to the empty pot.
Pour sauce and meatballs over spaghetti and toss gently to combine. To serve family-style, transfer to a large platter, garnish with parmesan cheese and fresh basil and serve hot.

Salsa Chicken Burrito Filling

Ingredients
2 skinless, boneless chicken breast halves
1 (4 ounce) can tomato sauce
¼ cup salsa
1 (1.25 ounce) package taco seasoning mix
1 teaspoon ground cumin
2 cloves garlic, minced
1 teaspoon chili powder
hot sauce to taste

Directions
Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes.

With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.)

Chicken Alfredo Broccoli Bake
INGREDIENTS :
– 2 cups rigatoni noodles
– 1-2 cups broccoli florets, blanched (boil for 2-3 minutes in salted water, then transfer to cold water)
– 2 boneless, skinless chicken breasts
– 4 tablespoons butter
– 1 teaspoon paprika
– 1 teaspoon dried herbs (such as oregano, thyme, or basil)
– 1 teaspoon garlic powder
– 1 teaspoon chicken bouillon powder
– Salt and pepper to taste
– 1.5 cups heavy cream
– 1 cup crumbled feta cheese
– 1/2 cup grated Parmesan cheese
– Fresh parsley, chopped (for garnish)
– Additional cheese for topping (optional)

INSTRUCTIONS :
**1. Preheat Oven:**
– Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.

**2. Prepare Chicken:**
– Season the chicken breasts with salt, pepper, paprika, and dried herbs.
– In a skillet, melt 2 tablespoons of butter over medium heat. Add the seasoned chicken breasts and cook until golden brown and cooked through, about 5-7 minutes per side.
– Remove the chicken from the skillet, let it cool slightly, then cut into cubes.

**3. Make the Sauce:**
– In the same skillet, melt the remaining 2 tablespoons of butter. Add the garlic powder and chicken bouillon powder, stirring for 1 minute.
– Reduce heat to low, pour in the heavy cream, and add the crumbled feta and grated Parmesan cheese. Stir continuously until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.

**4. Cook the Pasta:**
– Cook the rigatoni noodles in boiling salted water until al dente, according to package instructions. Drain and return to the pot.

**5. Combine Ingredients:**
– Add the cubed chicken, blanched broccoli, and sauce to the pot with the noodles. Gently stir to coat everything evenly.

**6. Transfer to Baking Dish:**
– Transfer the mixture to the greased baking dish. If desired, sprinkle additional cheese on top.

**7. Bake:**
– Bake in the preheated oven for 25 minutes, or until golden and bubbling.

**8. Broil:**
– Switch the oven to broil and broil for 2-3 minutes, or until the top is golden and crispy.

**9. Garnish and Serve:**
– Remove from the oven and garnish with chopped fresh parsley before serving.

Enjoy your delicious Chicken Alfredo Broccoli Bake!

Cheesy Baked Asparagus

Ingredients :

2 lb. asparagus, stalks trimmed
3/4 c. heavy cream
3 cloves garlic, minced
Kosher salt
Freshly ground black pepper
1 c. freshly grated Parmesan
1 c. shredded mozzarella
Red pepper flakes, for garnish (optional)

Directions :

Preheat oven to 400º. Place asparagus in a 9"-x-13" baking dish and pour over heavy cream and scatter with garlic. Generously season with salt and pepper, then sprinkle with Parmesan, mozzarella and red pepper flakes (if using).
Bake until cheese is golden and melty and asparagus is tender, about 25 to 30 minutes, and serve.

French Onion Dip Potato Salad

INGREDIENTS :

Kosher salt
2 pounds medium Yukon gold potatoes
1/2 medium English cucumber
2 medium stalks celery
1 cup sour cream
1/2 cup mayonnaise
1 (1-ounce) packet onion recipe soup and dip mix, such as Lipton Recipe Secrets
1/2 teaspoon freshly ground black pepper
3 hard-boiled large eggs (optional)
1/2 medium bunch chives

INSTRUCTIONS :

Bring a large pot of salted water to a boil over medium-high heat. Meanwhile, peel 2 pounds medium Yukon gold potatoes and cut into 1/4-inch thick rounds. Halve 1/2 medium English cucumber lengthwise, then thinly slice crosswise until you have about 1 cup. Thinly slice 2 medium celery stalks crosswise until you have about 1/2 cup.
Add the potatoes to the boiling water. Reduce the heat to maintain a simmer and cook until firm-tender, 8 to 10 minutes. Meanwhile, place 1 cup sour cream, 1/2 cup mayonnaise, 1 (1-ounce) packet onion recipe soup and dip mix, and 1/2 teaspoon black pepper in a large bowl and stir to combine. Add the cucumber and celery and stir to combine.
When the potatoes are ready, drain thoroughly. Add the hot potatoes to the dressing and toss gently until coated and combined. Cover and refrigerate until completely chilled, at least 3 hours or up to overnight.
Stir again, then taste and season with kosher salt as needed. Transfer to a serving bowl. If using, peel and cut 3 hard-boiled large eggs into wedges; scatter evenly over the potato salad. Thinly slice 1 medium bunch chives until you have about 1 tablespoon and sprinkle over the potato salad.

Amish Country Casserole
Ingredients:
12 ounce bag medium egg noodles
1 pound ground beef
Salt and pepper to taste
10.75 ounce can tomato soup
10.5 ounce can cream of mushroom soup
1 cup milk
2 teaspoons Worcestershire sauce
½ teaspoon minced garlic
2 Tablespoons dried onion flakes
¼ cup grated Parmesan cheese

Directions:
Preheat your oven to 350°F. Grease a 9×13-inch baking dish with nonstick cooking spray and set aside.
Cook the egg noodles according to the package instructions. Once cooked, drain well and set aside.
In a large skillet, brown the ground beef until fully cooked and crumbled. Season with salt and pepper to taste. Drain any excess grease.
In a large mixing bowl, combine the tomato soup, cream of mushroom soup, milk, Worcestershire sauce, minced garlic, and dried onion flakes. Stir until well combined.
Add the cooked egg noodles and browned ground beef to the soup mixture. Gently fold everything together until evenly incorporated.
Transfer the mixture into the prepared baking dish, spreading it out evenly.
Bake the casserole uncovered in the preheated oven for 25-30 minutes, or until the edges are bubbling and the top is lightly golden.
Once done, sprinkle the grated Parmesan cheese over the top of the casserole.
Serve your Amish Country Casserole hot alongside garlic bread and a crisp salad for a complete and satisfying meal.

Raspberry Cream Cheese Crescent Ring
Ingredients :
2 tubes (8 ounces each) refrigerated crescent rolls
1 package (8 ounces) cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup raspberry preserves
1/2 cup fresh raspberries
1/4 cup sliced almonds
1 tablespoon powdered sugar (for dusting)

Directions:
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Unroll the crescent roll dough and separate into triangles. Arrange the triangles in a circle on the prepared baking sheet, with the pointed ends facing outward and the wide ends overlapping slightly.
In a mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Spread the cream cheese mixture evenly over the wide ends of the crescent roll dough.
Spoon the raspberry preserves over the cream cheese mixture, then sprinkle with fresh raspberries and sliced almonds.
Fold the pointed ends of the crescent rolls over the filling and tuck under the wide ends to seal, forming a ring.
Bake in the preheated oven for 15-20 minutes, or until the crescent roll dough is golden brown and cooked through.
Remove from the oven and let cool slightly on the baking sheet.
Dust the raspberry cream cheese crescent ring with powdered sugar before serving.