Ingredients
2 boxes Vanilla Wafers
6 to 8 bananas, sliced
2 cups milk
1 (5 oz.) box French Vanilla pudding
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Instructions

Line the bottom of a 13×9 inch inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
Fold the whipped topping into the cream cheese mixture.
Add the cream cheese mixture to the pudding mixture and stir until well blended.
Pour the mixture over the cookies and bananas and cover with the remaining cookies.
Refrigerate until ready to serve!

Garlic Shrimp Pasta Recipe

Description

Garlic Shrimp Pasta is a simple yet elegant dish made with succulent shrimp sautéed in a buttery, garlicky sauce, then tossed with pasta and fresh herbs. It’s a restaurant-quality meal that comes together in under 30 minutes, perfect for busy weeknights or special occasions.

Ingredients

For the Pasta:

• 8 oz (225g) spaghetti or linguine
• 1 tsp salt (for boiling water)

For the Shrimp & Sauce:

• 1 lb (450g) large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 5 cloves garlic, minced
• ½ tsp red pepper flakes (optional, for heat)
• ½ cup dry white wine (or chicken broth)
• 1 tbsp lemon juice (freshly squeezed)
• ½ cup grated Parmesan cheese
• ¼ cup chopped fresh parsley
• Salt and black pepper to taste

Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add pasta and cook according to package instructions until al dente.
3. Reserve ½ cup of pasta water, then drain and set aside.

Step 2: Cook the Shrimp

4. In a large skillet over medium-high heat, melt 1 tbsp butter with 2 tbsp olive oil.
5. Add shrimp, season with salt and black pepper, and cook for 1-2 minutes per side until pink and opaque.
6. Remove shrimp from the pan and set aside.

Step 3: Make the Garlic Sauce

7. In the same skillet, add 2 tbsp butter and minced garlic. Sauté for 1 minute until fragrant.
8. Add red pepper flakes and deglaze with white wine (or chicken broth), scraping up any bits from the pan.
9. Stir in lemon juice and let the sauce simmer for 2 minutes.

Step 4: Combine Everything

10. Return the shrimp to the pan and toss to coat in the sauce.
11. Add the cooked pasta, Parmesan cheese, and a splash of reserved pasta water if needed to loosen the sauce.
12. Toss everything together and finish with chopped parsley.

Step 5: Serve & Enjoy

13. Serve warm with extra Parmesan and lemon wedges.

Notes & Tips

✅ Use Fresh Shrimp: Fresh shrimp have the best flavor, but frozen shrimp work well too. Just thaw them before cooking.
✅ Don’t Overcook Shrimp: Shrimp cook very quickly; overcooking makes them rubbery.
✅ Wine Substitute: If you don’t want to use wine, replace it with chicken broth for a similar depth of flavor.
✅ Add Veggies: Spinach, cherry tomatoes, or mushrooms make great additions.
✅ Make It Creamy: Stir in a splash of heavy cream at the end for a creamy garlic shrimp pasta.

Servings & Nutritional Info

Servings: 4
Per Serving:

• Calories: ~450 kcal
• Protein: 35g
• Carbohydrates: 50g
• Fats: 14g
• Fiber: 3g
• Sodium: 600mg

Health Benefits

✔ High in Protein: Shrimp is an excellent source of lean protein, aiding muscle growth and repair.
✔ Rich in Omega-3s: Shrimp contains heart-healthy omega-3 fatty acids.
✔ Garlic Boosts Immunity: Garlic has antibacterial and anti-inflammatory properties.
✔ Low in Calories: This dish is filling without being overly heavy.
✔ Rich in Antioxidants: Lemon juice and parsley provide vitamin C and antioxidants.

Q&A

❓ Can I use a different pasta?
Yes! Linguine, fettuccine, or even penne work well.

❓ Can I make this dish spicy?
Absolutely! Increase the red pepper flakes or add a pinch of cayenne pepper.

❓ How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of water or broth.

❓ Can I use pre-cooked shrimp?
Yes, but add them at the end and just warm them through to avoid overcooking.

❓ What wine pairs well with this dish?
A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the flavors beautifully.

Gummy Glazed Donuts Recipe

Description

These Gummy Glazed Donuts are a fun, colorful twist on classic donuts, featuring a soft, fluffy texture with a chewy, candy-coated glaze. This recipe combines the sweetness of gummies with the airy lightness of homemade donuts, making it a perfect treat for kids and adults alike. Whether for a party, a special breakfast, or just a unique dessert, these donuts are sure to impress!

Ingredients

For the Donuts:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup Greek yogurt or sour cream

For the Gummy Glaze:

• 1 cup gummy candies (assorted flavors)
• 2 tbsp water or fruit juice
• 1/2 cup powdered sugar (optional, for thickening)

Instructions

Step 1: Prepare the Donuts

1. Preheat your oven to 350°F (175°C) and grease a donut pan.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, mix milk, melted butter, eggs, vanilla extract, and Greek yogurt until well combined.
4. Gradually fold the wet ingredients into the dry ingredients, stirring until just combined (do not overmix).
5. Spoon or pipe the batter into the donut pan, filling each cavity about 3/4 full.
6. Bake for 12-15 minutes, or until the donuts are golden and a toothpick inserted comes out clean.
7. Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 2: Make the Gummy Glaze

1. In a microwave-safe bowl, combine the gummy candies and water (or fruit juice).
2. Microwave in 15-second intervals, stirring after each, until fully melted and smooth.
3. If the glaze is too thin, whisk in powdered sugar to thicken it slightly.

Step 3: Glaze the Donuts

1. Dip each cooled donut into the gummy glaze, letting the excess drip off.
2. Place the donuts back on the wire rack to allow the glaze to set (about 10 minutes).
3. Optionally, sprinkle with crushed gummies or colorful sprinkles for extra fun!

Notes & Tips

• For a softer glaze, add a tablespoon of butter to the melted gummies.
• For a brighter color, use different flavors of gummy candies separately instead of mixing them all at once.
• If the glaze thickens too much, microwave it for a few seconds to re-melt.
• Use silicone molds if you prefer a softer, more cake-like donut.

Servings & Nutritional Info

Servings: 12 donuts
Per Donut:

• Calories: ~220
• Carbs: 38g
• Sugar: 22g
• Protein: 4g
• Fat: 6g

Benefits of Gummy Glazed Donuts

• Fun & Unique: Combines candy and baked goods into one exciting treat!
• Customizable: Use different flavors, colors, and toppings to make them your own.
• Kid-Friendly: A great way to get kids involved in baking.
• Sweet & Soft: A mix of fluffy donut texture with a chewy candy glaze.

Q&A

1. Can I use store-bought donuts?

Yes! If you’re short on time, buy plain donuts and just make the gummy glaze.

2. How do I store these donuts?

Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.

3. Can I use sugar-free gummies?

Yes, but they may melt differently, so adjust the glaze consistency as needed.

4. Can I fry the donuts instead of baking?

Absolutely! Use a frying temperature of 350°F (175°C) and cook for about 1-2 minutes per side until golden brown.

5. What’s the best way to reheat them?

Microwave for 10-15 seconds to soften them up before eating.

Would you like any modifications or additional details? 

Creamy Garlic Parmesan Chicken Wings Recipe

Description

These Creamy Garlic Parmesan Chicken Wings are crispy, juicy, and packed with flavor! Baked or fried to perfection, then coated in a rich, buttery garlic parmesan sauce, they make the perfect appetizer or main dish for game nights, parties, or a delicious family meal.

Ingredients

For the Wings:

• 2 lbs chicken wings, split into flats and drumettes
• 1 tbsp baking powder (for extra crispiness)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

For the Creamy Garlic Parmesan Sauce:

• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp Italian seasoning
• 1/4 tsp red pepper flakes (optional, for heat)
• 1 tbsp cream cheese (optional, for extra creaminess)
• 1 tbsp chopped fresh parsley (for garnish)

Instructions

Step 1: Prep the Wings

1. Preheat oven to 425°F (220°C) if baking. Line a baking sheet with parchment paper and place a wire rack on top.
2. Pat the chicken wings dry with a paper towel to remove excess moisture.
3. In a large bowl, toss the wings with baking powder, salt, pepper, paprika, garlic powder, and onion powder.

Step 2: Cook the Wings

Oven Method:

1. Place wings on the wire rack and bake for 40-45 minutes, flipping halfway through, until golden brown and crispy.

Air Fryer Method:

1. Preheat the air fryer to 400°F (200°C).
2. Arrange wings in a single layer and cook for 20-25 minutes, shaking the basket halfway through.

Frying Method:

1. Heat oil in a deep fryer or large pot to 350°F (175°C).
2. Fry wings in batches for 8-10 minutes until golden brown and crispy. Drain on paper towels.

Step 3: Make the Creamy Garlic Parmesan Sauce

1. In a saucepan, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
2. Pour in the heavy cream and bring to a gentle simmer.
3. Stir in Parmesan cheese, salt, pepper, Italian seasoning, and red pepper flakes.
4. Add cream cheese for extra creaminess and stir until smooth.
5. Remove from heat and let cool slightly.

Step 4: Toss & Serve

1. In a large bowl, toss the cooked wings with the warm garlic parmesan sauce.
2. Garnish with fresh parsley and extra Parmesan cheese.
3. Serve hot with ranch or blue cheese dressing and celery sticks.

Recipe Notes & Tips

✅ Crispy Tip: Baking powder helps achieve extra crispy wings when baked or air-fried.
✅ Cheese Choice: Use freshly grated Parmesan for the best flavor and smooth sauce.
✅ Want it spicier? Add more red pepper flakes or a dash of hot sauce to the sauce.
✅ Make it keto-friendly: Use heavy cream and avoid any flour-based thickeners.
✅ Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven to maintain crispiness.

Servings & Nutritional Info

Servings: 4
Per Serving:

• Calories: ~450
• Protein: 30g
• Carbohydrates: 4g
• Fats: 35g
• Sodium: 600mg

Health Benefits

⭐ High in Protein – Great for muscle building and repair.
⭐ Rich in Healthy Fats – The sauce provides healthy fats that support brain function.
⭐ Low in Carbs – Suitable for keto and low-carb diets.
⭐ Garlic Benefits – Supports immune function and heart health.

Q&A

Q1: Can I make these wings dairy-free?

Yes! Use dairy-free butter and a plant-based heavy cream alternative like coconut cream. Replace Parmesan with nutritional yeast.

Q2: Can I use frozen wings?

Yes, but thaw them completely and pat them dry before cooking for the best texture.

Q3: What dipping sauce pairs well with these wings?

Ranch, blue cheese dressing, or a tangy lemon aioli complement the flavors beautifully.

Q4: Can I make the sauce ahead of time?

Yes! Prepare the sauce and store it in the fridge for up to 3 days. Reheat gently before tossing with the wings.

Q5: How do I make them extra crispy?

Let the wings sit uncovered in the fridge for 1 hour before cooking to remove moisture. Also, use a wire rack for baking.

Enjoy your Creamy Garlic Parmesan Chicken Wings! Let me know if you need any modifications. 

Perfect New Year’s Bundt Cake Recipe

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes + cooling
Servings: 12-14 slices

Ingredients

For the Cake Batter:

• 3 large eggs, room temperature
• 150g (¾ cup) granulated sugar
• 150ml (⅔ cup) vegetable oil
• 150ml (⅔ cup) milk, room temperature
• 300g (2½ cups) all-purpose flour
• 15g (1 tablespoon) baking powder
• Pinch of salt
• 270g (9.5 oz) canned peaches in syrup, drained and chopped

For the Lemon Cream Filling:

• 2 egg yolks
• 100g (½ cup) granulated sugar
• 80g (⅔ cup) cornstarch
• Zest of 1 lemon
• Juice of 1 lemon
• 600ml (2½ cups) milk
• Powdered sugar for dusting

Instructions

For the Lemon Cream Filling:

1. In a medium saucepan, whisk together egg yolks, sugar, and cornstarch until smooth
2. Add lemon zest, juice, and milk, whisking constantly
3. Cook over medium heat, stirring continuously until mixture thickens
4. Transfer to a bowl, cover with plastic wrap directly on surface, and refrigerate until cool

For the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan
2. Beat eggs with sugar until pale and fluffy
3. Gradually add oil and milk, mixing well
4. Sift together flour, baking powder, and salt
5. Fold dry ingredients into wet mixture until just combined
6. Pour half the batter into prepared pan
7. Add cooled cream filling in a ring, avoiding edges
8. Layer chopped peaches over cream
9. Top with remaining batter
10. Bake for 45-50 minutes or until golden
11. Cool completely before dusting with powdered sugar

Pro Tips for Perfect Results

• Ensure all ingredients are at room temperature
• Don’t overmix the batter to keep the cake tender
• Let the cream filling cool completely before assembling
• Use a piping bag for neater cream filling placement
• Test doneness with a wooden skewer

Variations and Substitutions

• Replace peaches with apricots or pears
• Use orange instead of lemon for the filling
• Substitute vegetable oil with melted butter
• Make it dairy-free using plant-based milk
• Add vanilla extract or almond extract for extra flavor

Storage and Make-Ahead Tips

• Store covered at room temperature for up to 2 days
• Refrigerate for up to 5 days
• Freeze unfilled cake for up to 3 months
• Cream filling can be made 1 day ahead

Frequently Asked Questions

Q: Can I make this cake without a bundt pan?
A: Yes, use a 9-inch tube pan instead, adjusting baking time accordingly.

Q: Why did my cream filling become lumpy?
A: Constant stirring and tempering the eggs properly prevents lumps.

Q: Can I use fresh peaches?
A: Yes, but they should be ripe and patted dry to prevent excess moisture.

Q: Why did my cake crack?
A: Oven temperature too high or opening the oven door during baking can cause cracks.

Nutritional Information

(Per slice, based on 12 servings)

• Calories: 385
• Total Fat: 17g
• Saturated Fat: 3g
• Cholesterol: 82mg
• Sodium: 165mg
• Carbohydrates: 52g
• Fiber: 1g
• Sugar: 28g
• Protein: 7g

This New Year’s bundt cake combines the perfect balance of textures and flavors, making it an ideal centerpiece for your holiday table. The contrast between the moist cake, creamy filling, and fruit creates an unforgettable dessert experience that your guests will be talking about well into the new year.

Perfect Homemade Fried Rice: Restaurant-Quality in Your Kitchen

Ingredients

Main Components:

• 4 cups cooked rice, day-old (600g)
• 3 large eggs
• 60g (4 tablespoons) butter, divided
• 1 cup carrots (130g), chopped
• 1 cup frozen peas (130g), thawed
• ½ cup scallions (50g), sliced
• 1 cup baby shrimp (140g), cooked
• 60ml (4 tablespoons) low-sodium soy sauce or tamari
• Salt to taste
• 15ml (1 tablespoon) water for eggs

Instructions

1. Prepare the Eggs

• Whisk eggs with water and ¼ teaspoon salt
• Heat 1 tablespoon butter in large nonstick skillet over medium heat
• Pour eggs and cook into an omelette
• Remove and chop into large pieces

1. Cook the Vegetables

• Add 2 tablespoons butter to skillet over medium-high heat
• Add carrots, peas, and scallions
• Stir in 1 tablespoon soy sauce
• Cook 5 minutes until carrots soften

1. Fry the Rice

• Add rice to pan, breaking up clumps
• Add 2 tablespoons soy sauce and remaining butter
• Fry 3-4 minutes, stirring constantly

1. Combine Everything

• Add shrimp, chopped egg, and remaining soy sauce
• Toss for 2 minutes until evenly browned

Pro Tips

• Use cold, day-old rice for best texture
• Keep ingredients moving in the pan to prevent sticking
• Cut all vegetables to similar sizes for even cooking
• Use high heat to achieve that “wok hei” flavor
• Don’t overcrowd the pan

Variations and Substitutions

• Protein: Swap shrimp for chicken, pork, or tofu
• Vegetables: Add corn, mushrooms, or bean sprouts
• Rice: Brown rice or cauliflower rice work well
• Oil: Use sesame oil for authentic Asian flavor
• Sauces: Add oyster sauce or fish sauce for depth

Storage and Make-Ahead Tips

• Refrigerate: Up to 4 days in airtight container
• Freeze: Up to 3 months
• Prep Ahead: Cut vegetables and cook rice day before
• Reheating: Pan-fry or microwave until steaming
• Storage Tips: Cool completely before storing

Nutritional Information (per serving, serves 6)

• Calories: 290
• Protein: 12g
• Carbohydrates: 42g
• Fat: 10g
• Fiber: 2g
• Sodium: 580mg

Timing

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Common FAQs

Q: Why use day-old rice?
A: Fresh rice contains too much moisture and can become mushy. Day-old rice has dried out slightly, resulting in better texture when fried.

Q: Can I make this vegetarian?
A: Absolutely! Replace shrimp with tofu or additional vegetables.

Q: Why is my fried rice mushy?
A: This usually happens with fresh rice or overcrowding the pan. Use day-old rice and cook in batches if necessary.

Q: Is there a low-sodium version?
A: Use reduced-sodium soy sauce and increase other seasonings like ginger or garlic to maintain flavor.

This homemade fried rice recipe transforms simple ingredients into a satisfying meal that’s perfect for busy weeknights. The combination of tender shrimp, fluffy eggs, and perfectly cooked vegetables makes this dish a family favorite. Whether you’re using up leftover rice or planning a Chinese-inspired feast, this recipe delivers restaurant-quality results in your own kitchen.