One-Pot Garlic Parmesan Pasta

This delicious one-pot pasta dish is a godsend for busy evenings when you crave a satisfying meal without the hassle of cooking and cleanup. In a single pot, you sauté garlic until golden and aromatic, then add the chicken broth, milk, and fettuccine and let the magic happen. As the pasta simmers, it soaks up the flavors of the garlicky broth, making it super tasty. Once the pasta is tender, generous handfuls of grated Parmesan cheese are stirred into the dish, adding a luxurious touch. It's a mouthwatering combination of flavors and textures that kids and adults adore, making it a surefire hit at the dinner table. From tasty.co.

One-Pot Garlic Parmesan Pasta
For 4 servings


Ingredients:

2 tablespoons unsalted butter
4 cloves garlic, minced
2 cups chicken broth (without problem ingredients)
1 cup milk
8 oz fettuccine
salt, to taste (if tolerated)
pepper, to taste (if tolerated) ¼ cup grated parmesan cheese (if tolerated) 2 tablespoons fresh parsley, chopped


Directions:

1. Heat unsalted butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.

2. Add in the chicken broth, milk, and fettuccine. Season with salt and pepper.

3. Bring the pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.

4. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.

5. Serve immediately, and top with parsley.

6. Enjoy!

Dolly Parton’s Walnut Pie

You need just minutes to assemble a sweet Dolly Parton walnut pie, which is then baked until beautifully browned. Serve slices with a "Dolly-up" of whipped cream. From tasteofhome.com.

Dolly Parton’s Walnut Pie


Ingredients:

single-crust pie dough, thawed (without problem ingredients)
3 large eggs
3/4 cup granulated sugar
3/4 cup light corn syrup
2 teaspoons vanilla extract
1/4 teaspoon salt
4 tablespoons butter, melted
1-1/2 cups finely chopped walnuts
Whipped cream, for serving


Directions:

Step 1: Prepare the pie crust
Preheat the oven to 400°F. Have a 9-inch pie plate ready. Roll out the dough on a lightly floured surface. Move it to the pie dish and press the dough into place across the bottom and up the sides. Roll the edge of the dough under all around and crimp it. Hold the crust in the fridge while you make the filling.

Step 2: Blend the filling ingredients
Crack the eggs into a large mixing bowl. Use a hand mixer to beat the eggs well. Pour in the granulated sugar and blend it into the eggs. Next, pour in the corn syrup and beat the mixture again. Mix in the vanilla extract and salt. Finally, pour in the melted butter; beat the mixture until all the ingredients are thoroughly incorporated.

Step 3: Fill the pie
Pour the egg and sugar mixture into the prepared pie crust. Sprinkle the chopped walnuts over the top to make an even layer that covers the filling.

Step 4: Bake
Place the pie in the hot oven. Bake it for 10 minutes and then reduce the heat to 300°. Bake the pie for 45 minutes longer. Place a collar of foil around the edge of the pie crust after 30 minutes. When the pie is finished, the nuts will be deeply browned and the filling will feel set to the touch. Move the pie to a cooling rack and let it cool completely.

Step 5: Serve!

Chicken, Spinach & Mushroom Low-Carb Bake

There’s something about the aroma of a freshly baked casserole that transports me straight back to my nonna’s cozy kitchen. While her bakes were rich and hearty, I’ve adapted her comforting style into a modern, low-carb version perfect for today’s health-conscious eaters. This Chicken, Spinach & Mushroom Low-Carb Bake blends creamy textures, savory goodness, and nutritious ingredients, making it a guilt-free comfort food for any season.

Whether it’s the warmth of a winter evening or the freshness of a light summer dinner, this dish delivers. It’s high in protein, packed with vegetables, and avoids the heaviness of traditional casseroles thanks to a low-carb profile — without sacrificing flavor. From findcooking.com .

Chicken, Spinach & Mushroom Low-Carb Bake


Ingredients:

For the Chicken:
• 2 large chicken breasts, cooked and shredded (about 3 cups)
• Salt and pepper, to taste (if tolerated)
• 1 tsp garlic powder
• 1 tsp onion powder (if tolerated)

For the Veggies & Sauce:
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 2 cups fresh spinach, chopped
• 1½ cups mushrooms, sliced (cremini or button)
• 2 garlic cloves, minced
• ½ cup chopped onion (if tolerated)
• ½ tsp thyme
• ½ tsp dried basil

Creamy Binding:
• ¾ cup cream cheese (room temperature)
• ½ cup sour cream (if tolerated)
• ¼ cup grated Parmesan cheese (if tolerated)
• 1 cup shredded mozzarella cheese (divided use)
• ¼ cup chicken broth or heavy cream

Topping:
• 2 tbsp almond flour (optional for crunch)
• 2 tbsp grated Parmesan cheese (if tolerated)
• Fresh parsley, for garnish



Directions:

Step 1: Prep the Chicken
If you haven’t pre-cooked your chicken, season it with salt, pepper, garlic powder, and onion powder. Bake or pan-sear until cooked through, then shred or dice. You can also use leftover rotisserie chicken to save time and add extra flavor.

Step 2: Sauté the Vegetables
In a large skillet, heat olive oil and butter over medium heat. Add onions and garlic, cooking until fragrant (about 2 minutes). Add mushrooms and cook for 5–6 minutes, until browned and softened. Stir in the spinach, thyme, and basil. Cook until spinach is wilted. Set aside.

Step 3: Make the Creamy Sauce
In a mixing bowl, combine cream cheese, sour cream, Parmesan, half of the mozzarella, and chicken broth. Stir until smooth. Gently fold in the sautéed vegetables and shredded chicken. Season with salt and pepper if needed.

Step 4: Assemble the Bake
Preheat oven to 375°F (190°C). Spread the mixture into a greased 9×9” baking dish. Sprinkle remaining mozzarella over the top. If desired, mix almond flour and Parmesan and sprinkle for a crispy topping.

Step 5: Bake
Bake uncovered for 25–30 minutes or until bubbly and golden. For a crispier top, broil for an additional 2–3 minutes at the end.

Step 6: Serve
Let cool slightly. Garnish with fresh parsley and serve warm. Pair with a light arugula salad or roasted vegetables.



Tips for Customization
• Dairy-Free: Use dairy-free cheese and coconut cream.
• Extra Veggies: Add chopped zucchini, bell peppers, or kale.
• More Protein: Swap or add bacon or sausage (both without problem ingredients).



Make It Ahead
This bake is perfect for meal prep. Assemble ahead and refrigerate for up to 2 days before baking. You can also freeze the unbaked mixture and bake straight from frozen — just add 10–15 extra minutes of cooking time.


Storage & Reheating
• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze portions individually for up to 3 months.
• Reheat: Microwave or reheat in the oven at 350°F until warmed through.

Dolly Parton’s Peanut Butter Pie

Parton loves keeping her recipes simple, and this Peanut Butter Pie is no different. With just 5 ingredients, 3 simple steps, and no baking, dessert doesn’t get much easier than this!

The pie has the texture of a light cheesecake, complete with a classic sweet-salty peanut butter flavor—it’s pretty addicting! From food.com .

Dolly Parton’s Peanut Butter Pie
Makes 2 pies


Ingredients:

1 1⁄2 cups powdered sugar
8 ounces cream cheese (brick style) let it soften to room temperature or otherwise, your filling will be lumpy
16 ounces Cool Whip (thawed in refrigerator)
1 cup creamy peanut butter (Do not use natural peanut butter. It will make the filling oily and gritty.)
2 graham cracker crusts (without problem ingredients) or make your own


Directions:

1. In a large bowl, using an electric mixer, whip cream cheese until smooth and creamy then add the powdered sugar and mix well.

2. Add peanut butter and beat on medium-high speed until well blended, light and fluffy.

3. Fold in Cool Whip until fully incorporated. This mixture is very stiff and takes some time to blend in the Cool Whip. It is easier to blend in 1/2 of the Cool Whip first and then the other half. Pour the filling into the crust and chill overnight until filling is set and firm.

4. Garnish with extra whipped topping and chopped peanuts

NOTES: This pie freezes well. Just let it stand at room temperature about 15 minutes before serving.

IC Friendly Crockpot Chicken Soup

This Interstitial Cystitis (IC) friendly crockpot chicken soup is made with simple, bladder-friendly ingredients. Chicken is generally well-tolerated on an IC diet, but it is important to be mindful of the seasonings and broth used. From Google AI Overview.

IC Friendly Crockpot Chicken Soup


Ingredients:

2 lbs boneless, skinless chicken breasts or thighs
8 cups (64 oz) MSG-free and preservative-free chicken broth. Check labels carefully, as many broths contain bladder irritants
1 medium sweet onion, diced (if tolerated)
4 medium carrots, peeled and sliced into coins
3 stalks celery, cut into bite-sized pieces
3 to 4 cloves garlic, minced
1 tsp poultry seasoning (ensure it is MSG-free and without problem ingredients)
1/2 tsp salt, or to taste
1/4 tsp black pepper, if tolerated. Omit if you are sensitive.
1–2 bay leaves
1 1/2 cups cooked egg noodles, prepared separately
1/4 cup fresh parsley, chopped, for garnish


Directions:

1. Add ingredients to crockpot: Place the chicken, onion, carrots, celery, and minced garlic into the bottom of a 6-quart or larger slow cooker.

2. Season: Sprinkle the poultry seasoning, salt, and black pepper (if tolerated) over the contents. Place the bay leaves on top.

3. Pour broth: Pour the MSG-free chicken broth over all the ingredients.

4. Cook: Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is cooked through and tender.

5. Shred chicken: Once the cooking time is complete, carefully remove the cooked chicken breasts from the crockpot and place them on a cutting board. Shred the chicken using two forks.

6. Discard bay leaves: Remove the bay leaves from the soup and discard them.

7. Combine and serve: Stir the shredded chicken back into the soup. Ladle the soup over separately cooked egg noodles in a bowl.

8. Garnish: Garnish with fresh chopped parsley before serving.

Garlic Butter Steak Lightning Noodles

The combination of juicy steak strips and silky noodles all wrapped in that garlicky, buttery sauce hits every perfect note between comfort food and something special. Best part? It comes together faster than ordering takeout. From facebook.com.

Garlic Butter Steak Lightning Noodles
Serves 4


Ingredients:

12 oz linguine
1 lb sirloin steak
2 tbsp butter
3 cloves garlic, minced
1/2 cup heavy cream
1/4 cup Parmesan, grated (if tolerated)
1 tsp black pepper (if tolerated)
1/2 tsp salt (if tolerated)


Directions:

1. Cook linguine and drain.

2. Sear steak in butter, season with salt and pepper, then slice.

3. Sauté garlic, add cream, Parmesan, and red pepper flakes.

4. Toss noodles in sauce, top with steak, and serve warm.

Neiman Marcus Cake

Looking for a cake recipe that will give you something like the ooey, gooey butter cake you had a Neiman Marcus? Try this one! From allrecipes.com.

Neiman Marcus Cake


Ingredients:

1 (15.25 ounce) package yellow cake mix (without problem ingredients) *Check out Bob's Red Mill Classic Yellow Cake Mix, King Arthur Golden Yellow Cake Mix, etc.
4 large eggs, divided
1/2 cup butter, melted
1 teaspoon vanilla extract
3 ½ cups confectioners' sugar
8 ounces cream cheese, softened


Directions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking pan.

2. Combine yellow cake mix, 2 eggs, butter, and vanilla in a large bowl; mix well. The batter will be stiff. Add cake batter to the prepared pan and spread evenly.

3. Combine confectioners' sugar, cream cheese, and the remaining 2 eggs in a separate bowl; mix well and pour over the top of the cake batter.

4. Bake the cake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

5. Let cake cool completely before you cut it to achieve those delicious layers.