One Pan Shrimp Fettuccine Alfredo

Filled with succulent shrimp, tender fettuccine noodles, and a creamy Alfredo sauce, this One Pan Shrimp Fettuccine Alfredo is sure to please the whole family. Plus, it's all made in one pot for easy cleanup! From sweetpeaskitchen.com.

One Pan Shrimp Fettuccine Alfredo


Ingredients:

1 lb. shrimp peeled and deveined, tails on or off
1 Tbsp. olive oil
8 oz. fettuccine noodles
2 Tbsp. butter unsalted
2 tsp. minced garlic
2 C. chicken broth (without problem ingredients)
½ C. whole milk
1 ½ C. heavy whipping cream
1 C. Parmesan cheese (if tolerated)
Salt and pepper to taste
A pinch of nutmeg (if tolerated)
Fresh chopped parsley for garnish


Directions:

1. Add the oil to a skillet over medium high heat on the stove. Add the shrimp along with salt and pepper to taste, and cook until the shrimp is completely done. Remove the shrimp and set aside.

2. To the same skillet, add the butter and minced garlic. Saute for 30 seconds and then add the chicken broth and whole milk. Whisk to combine.

3. Place the fettuccine noodles into the skillet and add the lid. Simmer until the noodles are cooked to your liking.

4. Remove the lid, reduce the heat to medium, and add the heavy whipping cream. Cook until the sauce thickens.

5. Stir in the Parmesan cheese, nutmeg and more salt and pepper to taste if desired.

6. Add the shrimp into the skillet and toss to coat in the sauce and mix with the noodles.

7. Sprinkle with parsley for garnish before serving.

White Chocolate Truffles Recipe

Easy white chocolate truffles recipe, made with simple ingredients. These rich and creamy homemade truffles can be modified with many flavors and toppings. There’s just something DECADENT about white chocolate truffles. They are smooth and creamy and so rich. From cakewhiz.com.

White Chocolate Truffles Recipe


Ingredients:

2 cups white chocolate chips (without problem ingredients)
¼ cup heavy cream or Condensed milk
1 teaspoon vanilla extract

Toppings/Decoration
2 cups white chocolate, melted (without problem ingredients)
1 cup of toppings (IC friendly chopped nuts, candies, sprinkles, powdered sugar, shredded coconut etc.), optional


Directions:

1. In a microwave-safe bowl, add white chocolate, cream or condensed milk, vanilla extract.

2. Heat in the microwave at 30 second increments and mix at each interval to prevent chocolate from burning.

3. Cover bowl with saran wrap and chill in the fridge for 2-3 hours or until mixture is firm enough to handle.

4. Scoop out small portions of the mixture and shape into balls.

5. Dip in melted white chocolate and toss some toppings before the chocolate sets (I did not use any toppings this time).

6. Place on a cookie tray lined with wax paper and let the chocolate set.

7. When the chocolate sets, you can drizzle some more melted white chocolate on top of each truffle. Enjoy!

*Store leftovers in a sealed container in the fridge for up to 3 days.



TIPS:

• Use disposable GLOVES when rolling truffles. This will help prevent the heat of your hands from melting the truffles.
• Use a small ice cream scoop to portion out EVEN-SIZED truffles.
• If the weather is hot, work in small batches and keep the rest of the mixture in the fridge while you roll the other truffles.
• Create an ASSEMBLY line to make it easier to roll your white chocolate truffle balls in different toppings.
• Please note that white chocolate truffles, made with condensed milk are much SWEETER than those made with heavy cream.
• You must CHILL the mixture in the fridge until it becomes firm or else it will be very difficult to roll into balls.
• The number of truffles you get from this recipe will depend on how big or small you like your truffles.
• This recipe can easily be doubled or tripled to make a bigger batch of homemade truffles.
• If your truffle mixture is too runny, you can add more white chocolate and reheat the mixture and then mix again.
• You can freeze white chocolate truffles by making sure to seal them properly in freezer bags and thaw your truffles in the refrigerator to prevent condensation from forming. If the temperature of the chocolate changes too quickly, the chocolate will bloom. This means that the color of the chocolate will change and spots may appear. The chocolate is still safe to eat, but not as pleasant. Personally, I NEVER freeze them because fresh truffles taste and look so much better.

Garlic Parmesan Pork Chops with Cheesy Scalloped Potatoes

This Garlic Parmesan Pork Chops with Cheesy Scalloped Potatoes is the ultimate comfort food meal! From Stanley Tucci Recipes.

Garlic Parmesan Pork Chops with Cheesy Scalloped Potatoes


Ingredients:

For the Pork Chops
4 bone-in pork chops (1-inch thick)
2 tbsp olive oil
4 cloves garlic, minced
½ cup grated Parmesan cheese (if tolerated)
1 tsp Italian seasoning
½ tsp salt (if tolerated)
¼ tsp black pepper (if tolerated)
1 tsp fresh parsley, chopped (for garnish)

For the Cheesy Scalloped Potatoes
4 large russet potatoes, thinly sliced
1 cup heavy cream
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
2 cloves garlic, minced
1 tsp salt (if tolerated)
½ tsp black pepper (if tolerated)
1 tsp fresh thyme (optional)


Directions:

1. Preheat the Oven
Preheat to 375°F (190°C).
Grease a baking dish for the potatoes.

2. Prepare the Cheesy Scalloped Potatoes
In a large bowl, mix heavy cream, garlic, salt, black pepper, & thyme.
Layer half the potatoes in the baking dish.
Pour half the cream mixture over them & sprinkle half the cheeses.
Repeat with remaining potatoes, cream mixture, & cheeses.

3. Bake the Potatoes
Cover with foil and bake for 45 minutes.
Remove foil & bake another 15 minutes, until golden & bubbly.

4. Prepare the Pork Chops
While potatoes bake, heat olive oil in a skillet over medium-high heat.
Season pork chops with garlic, Parmesan, Italian seasoning, salt, & pepper.

5. Cook the Pork Chops
Sear pork chops 4-5 min per side or until they reach 145°F (63°C).
Let them rest for a few minutes before serving.

6. Serve & Enjoy!
Plate the pork chops with a generous serving of cheesy scalloped potatoes.
Garnish with fresh parsley.

PRO TIPS Extra Crispy? Broil the potatoes for 2-3 minutes after baking!
More Cheese? Add Parmesan (if tolerated) for extra richness!
Flavor Boost? Add a splash of white wine (if tolerated) to the cream mixture!

Keto Crispy Garlic Zucchini Chips

Craving a healthy snack? Try Keto Crispy Garlic Zucchini Chips! From Mediterranean Diet & Recipes For Beginners.

Keto Crispy Garlic Zucchini Chips


Ingredients:

2 medium zucchinis
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder (if tolerated)
1 teaspoon salt (if tolerated)
1/2 teaspoon black pepper (if tolerated)
Parmesan cheese grated for topping (if tolerated, optional)


Directions:

1. Preheat your oven to 225°F (110°C) or set your air fryer to 350°F (175°C).

2. Slice the zucchinis thinly into rounds.

3. In a bowl, toss zucchini slices with olive oil, garlic powder, onion powder, salt, and black pepper until evenly coated.

4. Arrange the zucchini slices in a single layer on a baking sheet or air fryer basket.

5. If using the oven, bake for 2-3 hours or until crispy, flipping halfway through. For the air fryer, cook for about 15-20 minutes, shaking occasionally, until crispy.

6. (Optional) Sprinkle with grated Parmesan cheese during the last few minutes of cooking for extra flavor.

7. Allow to cool and enjoy your crispy zucchini chips!

Prep time: about 10 minutes
Cooking time: 2-3 hours in the oven or 15-20 in air fryer

Scottish Shortbread

This three-ingredient traditional Scottish shortbread recipe makes beautifully buttery, crumbly biscuits to elevate tea time. Scottish shortbread is one of our favorite easy cookie recipes to master. Chilling the dough before baking is a must if you want to make the best shortbread, as the technique prevents the shortbread from spreading and renders the cookies a beautiful crispness with a gorgeous crumb. This recipe makes a ton of shortbread, so it’s a stellar Christmas cookie exchange recipe, but if you enjoy an afternoon tea break, nothing beats dipping a finger of Scottish shortbread into a hot brew. From tasteofhome.com .

Scottish Shortbread
Total Time
Prep: 15 min. + chilling Bake: 20 min./batch + cooling


Video- Watch How to Make Scottish Shortbread


Ingredients:

2 cups butter, softened
1 cup packed brown sugar
4 to 4-1/2 cups all-purpose flour


Directions:

1. Preheat oven to 325°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough.

2. On a sheet of parchment, roll dough to a 16x9-inch rectangle. Transfer to a baking sheet, and cut into 3x1-in. strips. Prick each cookie multiple times with a fork. Refrigerate at least 30 minutes or overnight.

3. Separate cookies and place 1 in. apart on ungreased baking sheets. Bake until cookies are lightly browned, 20-25 minutes. Transfer to wire racks to cool completely.



How to Store Scottish Shortbread

Pop your shortbread into an airtight container and keep the cookies at room temperature.

How long does Scottish shortbread last?
A homemade Scottish shortbread cookie recipe lasts about two weeks at room temperature, but we all know the cookies will get eaten long before then!

Can you freeze Scottish shortbread?
These buttery sweet treats are perfect cookies to keep in the freezer. Enjoy frozen shortbread within a month. To thaw, put the shortbread in the fridge overnight.


Scottish Shortbread Tips

Do you need to poke holes in Scottish shortbread?
Absolutely. The rows of holes in Scottish shortbread aren’t purely decorative—stabbing the dough with a fork is necessary to release steam while the cookies are baking to promote even baking and prevent the shortbread from puffing up too much. Part of Scottish shortbread’s appeal is its dense texture.

What common mistakes should you avoid when making a Scottish shortbread recipe?
First off, when making shortbread, whether Scottish or other varieties, don’t overwork your dough. Mixing the dough until it just comes together ensures melt-in-your-mouth shortbread.

It can be tempting to add more flour. Don’t. While there’s a little wiggle room in this Scottish shortbread cookie recipe to add a dash more flour if needed, err on the side of using less. The dough should be a bit crumbly. To that end, accuracy is important when measuring ingredients.

What is the secret to the best Scottish shortbread?
It’s a simple secret: Use high-quality ingredients for this Scottish shortbread recipe. Because we’re only working with butter, flour and sugar, it’s imperative to use the best you can get your hands on, particularly the butter. If you’re not sure where to start, the best butters for baking tend to have a higher butterfat content.

How can you tell when Scottish shortbread is done?
When finished baking, the shortbread should be a light golden brown and smell like absolute heaven.

Oven-Baked Zucchini Sticks That Beat Fries Every Time

If there’s one side dish or snack I find myself making again and again during zucchini season, it’s these Baked Zucchini Sticks. They’re crispy, flavorful, and feel just indulgent enough—without ever touching a deep fryer. Whether I’m serving them as a weeknight side, setting them out as a party snack, or just raiding the fridge for something crunchy, these are always a hit.

The coating is where the magic happens. A mix of Parmesan, Panko breadcrumbs, and herbs creates a crust that turns perfectly golden in the oven. The inside? Tender, but never mushy. They’ve got that ideal contrast between crisp and soft, which makes them seriously addictive—especially with a good dipping sauce on the side. From msn.com.

Baked Zucchini Sticks
(Serves 4 | Prep Time: 10 minutes | Cook Time: 20–25 minutes)


Ingredients:

2 medium zucchinis, cut into sticks
1/2 cup grated Parmesan cheese (if tolerated)
1/2 cup Panko breadcrumbs (check for problem ingredients)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste (if tolerated)
1 large egg, beaten


Directions:

1. Prep and Preheat
I preheat my oven to 425°F (220°C) and line a baking sheet with parchment paper—or lightly grease it if I’m out of parchment. This helps prevent sticking and makes cleanup easier.

2. Make the Coating
In a shallow bowl, I mix together the grated Parmesan, breadcrumbs, garlic powder, Italian seasoning, and a pinch each of salt and black pepper. This blend gives the sticks all their crispy, savory flavor.

In a separate bowl, I whisk the egg until it’s smooth and ready for dipping.

3. Coat the Zucchini
I dip each zucchini stick into the egg first, letting any extra drip off, then roll it in the breadcrumb mixture. I press gently to make sure the coating sticks well, then transfer it to the baking sheet. Repeat until all the sticks are breaded and lined up.

It’s a bit of a process, but once you get going, it’s actually kind of relaxing—and worth every minute.

4. Bake Until Golden
Into the oven they go for 20–25 minutes. I usually check around the 18-minute mark and give the pan a little shake to make sure everything is browning evenly. The zucchini should be golden and crisp, especially on the edges.

For extra crunch, I sometimes broil them for the last 1–2 minutes—but keep a close eye to avoid burning.

5. Cool and Serve
I let the sticks cool for a couple of minutes so they don’t burn my fingers, then serve them warm with a dipping sauce.


Tips and Tweaks

Go gluten-free: Swap in gluten-free Panko or crushed rice crackers.
Make them cheesy: Use extra Parmesan or add shredded mozzarella to the coating mix.
Try air-frying: These bake beautifully, but they also crisp up fast in an air fryer at 400°F for 10–12 minutes.


What I Serve With These

These sticks are versatile. I serve them as:

A side with grilled chicken or pasta
An appetizer with a platter of dips and veggies
A healthier snack alternative to chips or fries
A party finger food that disappears before anything else
Pair them with a cold drink and a few napkins—yes, they’re finger food, and yes, they get devoured quickly.



FAQs from My Kitchen

Q: Can I make these ahead of time?

A: I recommend baking them fresh for best texture, but you can prep the zucchini sticks and breading mixture ahead. Just wait to dip and coat until you’re ready to bake.

Q: Can I reheat leftovers?

A: Yes! Pop them back in the oven or air fryer at 375°F for 5–8 minutes to crisp them back up. The microwave makes them soggy, so I avoid that.

Q: Do I need to salt the zucchini ahead of time?

A: Not for this recipe. Since they’re going straight into the oven, the moisture cooks out just enough without making the coating soggy.
Q: Can I use yellow squash instead?

A: Definitely. Just cut it into similar-sized sticks and follow the same steps.

Creamy Peanut Butter Fudge

Rich, creamy over-the-top peanut buttery fudge is so easy to make, even the kids can make it. This is one of the best peanut butter fudge recipes I’ve ever tasted, and it is beyond simple to make. From barefeetinthekitchen.com.

Creamy Peanut Butter Fudge


Ingredients:

1 cup name brand butter
1 cup creamy peanut butter
1 teaspoon vanilla
3½ cups powdered sugar


Directions:

Microwave Directions
1. Combine the peanut butter, butter, and vanilla in a glass bowl and melt in the microwave for 90 seconds. Stir to combine, it should come together very quickly and be smooth and creamy. Slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.

2. Grease an 8-9" pan with butter or line with parchment. Transfer the fudge mixture to the pan and press into the pan. Chill for at least 4 hours before cutting. Store in an airtight container in the refrigerator.

Stovetop Directions
1. Combine the peanut butter, butter, and vanilla in a medium-size saucepan over medium-low heat. Stir to combine, it should come together very quickly and be smooth and creamy. Remove the pan from the heat and slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.

2. Grease an 8-9" pan with butter or line with parchment. Transfer the fudge mixture to the pan and press into the pan. Chill for at least 4 hours before cutting. Store in an airtight container in the refrigerator.