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Air Fryer Recipe, Los Angeles, CA (2025)

10/25/2025

Crispy Garlic Parmesan Potato Wedges

Ingredients:

4 large russet potatoes, washed and cut into wedges

3 tbsp olive oil

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1/2 tsp dried oregano (optional)

1/2 tsp salt

1/4 tsp black pepper

1/2 cup grated Parmesan cheese

2 tbsp fresh parsley, chopped (for garnish)

Directions:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Season potatoes: In a large bowl, toss wedges with olive oil, garlic powder, onion powder, paprika, oregano, salt, and pepper until evenly coated.

Coat with cheese: Add Parmesan cheese and toss again.

Arrange & bake: Spread wedges in a single layer on the baking sheet. Bake for 35–40 minutes, flipping halfway, until golden brown and crispy.

Garnish & serve: Sprinkle with parsley and serve with ranch or marinara sauce for dipping.

10/25/2025

_Mango Coconut Cheesecake with Passion Fruit Glaze

A tropical indulgence that brings the flavors of island breezes to your table, this Mango Coconut Cheesecake is a rich, creamy dessert with a sweet and tangy twist from the luscious passion fruit glaze. Perfect for celebrations or a special treat, this cheesecake combines the creaminess of coconut with the bright, fresh taste of mango and a tropical glaze finish!

Ingredients:
For the Cheesecake:
2 cups graham cracker crumbs
½ cup unsalted butter, melted
32 oz cream cheese, softened
1¼ cups granulated sugar
1 tsp vanilla extract
4 large eggs
1 cup sour cream
1 cup fresh mango, pureed
1 cup shredded coconut
For the Passion Fruit Glaze:
½ cup passion fruit puree
¼ cup granulated sugar
1 tbsp cornstarch
Instructions:
STEP 01: Preheat the Oven
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.

STEP 02: Make the Graham Cracker Crust
In a bowl, mix the graham cracker crumbs with melted butter until combined. Press this mixture firmly into the bottom of the prepared springform pan. Set aside.

STEP 03: Prepare the Cheesecake Filling
In a large bowl, whip the softened cream cheese until smooth. Gradually add the granulated sugar and vanilla extract, mixing until well combined. Add the eggs, one at a time, blending thoroughly after each addition. Fold in the sour cream, mango puree, and shredded coconut until the mixture is creamy and smooth.

STEP 04: Bake to Tropical Perfection
Pour the creamy mango-coconut filling over the graham cracker crust. Smooth the top with a spatula. Bake in the preheated oven for about 1 hour, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool with the oven door slightly ajar. Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight for best results.

STEP 05: Create the Passion Fruit Glaze
In a small saucepan, mix the passion fruit puree, granulated sugar, and cornstarch. Heat over medium, stirring constantly, until the glaze thickens. Allow it to cool before pouring it generously over the chilled cheesecake

10/23/2025

Fudgy Triple Chocolate Brownies

Ingredients
Unsalted butter – 1 cup (225g)
Semi-sweet chocolate – 8 oz (225g), chopped
Unsweetened cocoa powder – ½ cup (50g)
All-purpose flour – 1 cup (125g)
Salt – ¼ tsp
Eggs – 3 large
Granulated sugar – 1 cup (200g)
Brown sugar – ½ cup (100g)
Vanilla extract – 2 tsp
Milk chocolate chips – ½ cup (85g)
White chocolate chips – ½ cup (85g)
Semi-sweet chocolate chips – ½ cup (85g)

Instructions
Preheat oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper.
Melt butter and chopped semi-sweet chocolate together in a heatproof bowl over simmering water (or microwave in short bursts). Stir until smooth, then whisk in cocoa powder. Let cool slightly.
In another bowl, whisk eggs, granulated sugar, brown sugar, and vanilla until thick and combined. Stir in the melted chocolate mixture.
Fold in flour and salt gently—do not overmix. Stir in milk chocolate, white chocolate, and semi-sweet chocolate chips.
Spread batter evenly into the pan. Bake 28–35 minutes, until the edges are set but the center is slightly soft (for fudgy texture). A toothpick should come out with moist crumbs, not wet batter.
Cool completely in the pan before slicing into squares.

10/22/2025

Swirled Biscoff Marble Loaf

Ingredients
1 ¾ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup butter, softened
¾ cup sugar
3 eggs
1 tsp vanilla extract
½ cup milk
2 tbsp cocoa powder
¼ cup Biscoff spread

Optional Garnish: Melted Biscoff drizzle and crushed Biscoff cookies

Instructions

1. Heat oven to 350°F (175°C) and prepare a loaf pan.
2. Combine dry ingredients in one bowl.
3. Beat butter and sugar until creamy, then add eggs and vanilla.
4. Add dry ingredients alternately with milk to form a smooth batter.
5. Split the batter into two parts; mix cocoa into one and Biscoff into the other.
6. Layer and swirl the batters in the pan for a marble look.
7. Bake 45–55 minutes, cool, and top with Biscoff drizzle and cookie crumbs.

10/18/2025

Grandma's Chicken & Rice Casserole Full Recipes
Ingredients

2 1/2 cups chicken, shredded or cubed
2 cups instant white rice
2 cups water
1 10.5 oz can cream of chicken soup
1 10.5 oz can cream of celery soup
1 10.5 oz can cream of mushroom soup
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup butter, sliced

Instructions

1. Preheat oven to 375°F and grease a 9x13-inch baking dish.
2. Add chicken, rice, water, soups, garlic powder, salt, and pepper to the dish and stir to combine.
3. Place sliced butter evenly on top.
4. Cover tightly with foil and bake for 45 minutes.
5. Uncover and bake for an additional 15-20 minutes, until casserole is bubbly and rice is tender.
6. Let rest 5 minutes before serving. Enjoy!

Notes
This old-fashioned casserole is a comforting classic that uses pantry staples. Great for feeding a crowd or making ahead.

10/16/2025

Creamy Chicken Bacon Ranch Pasta

Craving the ultimate comfort food that's ready in under 30 minutes? This creamy Chicken Bacon Ranch Pasta combines crispy bacon, tender chicken, and a rich, cheesy sauce for an unforgettable easy weeknight dinner. It's the one-pan wonder your family will ask for again and again!

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
6 strips thick-cut bacon, chopped
2 cups uncooked rotini or penne pasta
1.5 cups shredded sharp cheddar cheese
2 cups half-and-half
2 tbsp dry ranch dressing seasoning mix
3 tbsp all-purpose flour
1 tbsp minced garlic
1 tsp onion powder
1 tsp Italian seasoning
Salt and freshly ground black pepper to taste

Instructions:
In a large skillet over medium-low heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon, leaving about 2 tablespoons of rendered fat in the skillet.
In a small bowl, toss the chicken pieces with salt, pepper, onion powder, Italian seasoning, and flour until evenly coated.
Increase the heat to medium-high. Add the chicken to the skillet and cook for 5-7 minutes, until golden brown and cooked through. Remove the chicken and set aside.
While the chicken cooks, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain well.
Reduce the skillet heat to medium. Add the minced garlic to the bacon fat and cook for 1 minute until fragrant.
Slowly whisk in the half-and-half. Bring to a gentle simmer, then gradually stir in the shredded cheddar cheese and ranch seasoning mix. Continue stirring until the cheese is fully melted and the sauce is smooth.
Return the cooked chicken and drained pasta to the skillet. Toss gently to coat everything in the creamy ranch sauce.
Simmer for 1-2 minutes to allow the sauce to thicken slightly. Serve immediately, topped with the crispy bacon pieces.

Nutrition Information (approximate):
- Calories: 685 kcal
- Protein: 46g
- Carbs: 42g
- Fat: 37g

Notes & Tips:
**Tips for Success:** For the absolute creamiest sauce, shred your own cheese from a block—pre-shredded cheeses contain anti-caking agents that can make the sauce grainy. Also, warming the half-and-half slightly in the microwave before adding it to the pan helps prevent the sauce from breaking.
**Variations & Storage:** Feel free to add 1 cup of steamed broccoli or peas for extra veggies. To make this delicious bacon ranch recipe even leaner, you can substitute turkey bacon. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk to restore the sauce's creaminess.

10/13/2025

Cream Cheese Corn Casserole

Ingredients:

2 cans (15 oz each) whole kernel corn, drained

1 can (15 oz) creamed corn

1 package (8 oz) cream cheese, softened and cut into cubes

1/4 cup butter, melted

1/4 cup milk

1 tablespoon sugar (optional, for a touch of sweetness)

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup shredded cheddar cheese (optional for topping)

1/4 cup chopped green onions (optional, for garnish)

Instructions:

Step 1: Preheat Oven

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

Step 2: Mix the Casserole

In a large bowl, combine the drained whole kernel corn, creamed corn, cream cheese, melted butter, milk, sugar (if using), salt, and pepper.

Stir until the cream cheese is well incorporated, and the mixture is smooth.

Step 3: Bake the Casserole

Pour the mixture into the prepared baking dish.

If you’re using shredded cheddar cheese, sprinkle it evenly on top.

Bake in the preheated oven for 30-35 minutes, until the casserole is bubbly and the top is lightly golden.

Step 4: Garnish and Serve

Once done, remove from the oven and let it cool for about 5 minutes.

If you like, sprinkle some chopped green onions on top for added color and flavor before serving.

Tips:

For a bit of crunch, you can add crushed Ritz crackers or French fried onions on top during the last 5 minutes of baking.

This dish pairs wonderfully with holiday meals or as a side for grilled meats.

Enjoy this indulgent and creamy Cream Cheese Corn Casserole that’s always a crowd-pleaser!

10/13/2025

Creamy Salmon and Shrimp Fettuccine Alfredo
Ingredients:

3 salmon fillets
8–10 large shrimp, peeled and deveined
12 oz fettuccine pasta
2 tbsp olive oil
3 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
1 cup whole milk
1 cup grated Parmesan cheese
1 tsp lemon juice
Salt and black pepper, to taste
1 tbsp chopped parsley (for garnish)

Instructions:
1. Cook fettuccine according to package directions; drain and set aside.
2. Season salmon and shrimp with salt and pepper.
3. Heat olive oil in a large skillet over medium heat. Sear salmon 3–4 minutes per side until golden and cooked through; remove and set aside.
4. In the same pan, add shrimp and cook 2–3 minutes per side until pink; remove.
5. In the same skillet, melt butter, add minced garlic, and sauté 1 minute until fragrant.
6. Pour in heavy cream and milk, stirring gently. Simmer 3–4 minutes.
7. Stir in Parmesan cheese until melted and smooth. Add lemon juice, salt, and pepper to taste.
8. Add cooked pasta to the sauce and toss to coat.
9. Return salmon and shrimp to the pan, spoon sauce over top, and heat for 1–2 minutes.
10. Garnish with chopped parsley and freshly cracked black pepper before serving.

10/12/2025

Marble Bundt Cake

Ingredients
• 2½ cups (310g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (225g) unsalted butter or ¾ cup (180ml) vegetable oil
• 1¾ cups (350g) granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar)
• ¼ cup (25g) unsweetened cocoa powder
• 2 tablespoons (30ml) warm water

Instructions

Preheat oven to 170°C (340°F). Grease and lightly flour a Bundt pan (about 10-cup capacity).

In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.

In another large bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Add the dry ingredients alternately with buttermilk, mixing until smooth and creamy.

Spoon out about 1½ cups of the batter into a separate bowl and mix in cocoa powder and warm water to create the chocolate portion.

Pour half of the vanilla batter into the Bundt pan, add the chocolate batter on top, and finish with the remaining vanilla batter. Use a knife or skewer to gently swirl through the batter for a marble effect.

Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10–15 minutes before turning out onto a wire rack to cool completely.

Optional Glaze
Mix ½ cup (60g) powdered sugar with 1 tablespoon milk and a dash of vanilla or cocoa powder, then drizzle over the cooled cake.

10/09/2025

Traditional Raisin Cake

Ingredients
• 2 cups (250g) all-purpose flour
• 1 cup (200g) sugar
• 1 cup (150g) raisins
• 1 cup (240ml) milk
• ½ cup (120ml) vegetable oil or melted butter
• 2 large eggs
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp ground nutmeg
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions
Combine the raisins with milk in a small pot and bring to a gentle simmer for about 5 minutes to soften the raisins. Remove from heat and let it cool completely.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
In another bowl, whisk the eggs, sugar, and oil until smooth and creamy. Add in the cooled milk-raisin mixture and vanilla extract, stirring well to combine.
Gradually fold the dry ingredients into the wet mixture until smooth and no dry flour remains.
Pour the batter into a greased and lined 8-inch round pan.
Bake in a preheated oven at 170°C (340°F) for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool before slicing and serving.

10/08/2025

Almond Raisin Muffins

Ingredients
• 1½ cups (190g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (115g) unsalted butter, softened (or vegetable oil)
• ¾ cup (150g) sugar
• 2 large eggs
• ½ cup (120ml) milk or yogurt
• 1 tsp vanilla extract
• ½ cup (60g) chopped almonds
• ½ cup (80g) raisins (soaked in warm water for 10 minutes, then drained)

Instructions

Preheat oven to 180°C (350°F) and line a 12-cup muffin tray with liners.

In a bowl, whisk together flour, baking powder, baking soda, and salt.

In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, beating well. Stir in vanilla.

Add dry ingredients alternately with milk (or yogurt), mixing just until combined.

Fold in chopped almonds and raisins.

Spoon batter into muffin cups, filling about ⅔ full.

Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

Cool slightly before serving.

10/08/2025

Creamy Sweet Banana Pudding
This banana pudding recipe is creamy, rich and almost like a mousse. The banana pudding does not stay for a long time, eat it within 48 hours so the bananas don’t get funky.
Ingredients;
1 (8 ounces) block cream cheese, room temperature
1 (14 ounces) can sweeten condensed milk
1 (5 ounces) package of instant vanilla pudding
2 1/2 cups cold milk
2 teaspoons vanilla
8 ounces heavy cream, whipped
4 bananas, sliced
10 ounces shortbread cookies
.

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