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  • Simple Italian Cake with 12 Tablespoons

    Simple Italian Cake with 12 Tablespoons

    Simple Italian Cake with 12 Tablespoons

    Table of Contents

    Ingredients:
    3 eggs
    12 tablespoons of sugar
    12 tablespoons of oil
    12 tablespoons of milk
    12 tablespoons of flour
    Zest and juice of half a lemon
    11g baking powder
    20cm cake pan

    Instructions:

    Preheat your oven to 180°C (356°F).
    In a mixing bowl, crack open 3 eggs.
    Add 12 tablespoons of sugar to the eggs.
    Mix the eggs and sugar together until they are well combined and have a creamy consistency.
    Pour in 12 tablespoons of oil and mix it into the egg and sugar mixture.
    Add 12 tablespoons of milk to the mixture and continue mixing.
    Sift in 12 tablespoons of flour gradually while stirring to avoid lumps.
    Zest and juice half a lemon and add them to the batter for a lovely citrus flavor.
    Finally, add 11g of baking powder and mix it in thoroughly.
    Grease a 20cm cake pan and pour the batter into it.
    Bake in the preheated oven at 180°C (356°F) for approximately 25-30 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
    Once the cake is done, remove it from the oven and let it cool.
    You can optionally dust the top with powdered sugar or add a lemon glaze for extra flavor.
    Slice and enjoy your simple and delicious Italian Cake with 12 Tablespoons!
  • Moist banana cake

    Moist banana cake

    Moist banana cake 

    Table of Contents

    ☑️Ingredients:


    2 cups of wheat flour
    1 cup of sugar
    1/2 cup of melted butter
    1 cup of mashed ripe bananas (about 2-3 bananas)
    1/2 cup of milk
    2 large eggs
    1 teaspoon of vanilla extract
    1 teaspoon of the chemical yeast
    1 teaspoon of baking soda
    1/4 teaspoon salt


    ☑️Preparation method:

    1. Preheat the oven to 180°C. Butter and flour a medium size mold.
    2. In a large bowl, mix flour, sugar, chemical yeast, baking soda, and salt.
    3. In another bowl, beat butter with eggs until creamy consistency. Add the mashed bananas, milk and vanilla extract and mix well.
    4. Gradually add the dry ingredients to the bananas mixture by mixing until the batter is homogeneous.
    5. Pour batter into the prepared mold and bake in the oven for 30 to 35 minutes, or until a toothpaste inserted in the center of the cake comes out clean.
    6. Take the cake out of the oven and let it cool in the mold for a few minutes before you mold it. Serve warm or at room temperature.
  • Classic Homemade Pound Cake

    Classic Homemade Pound Cake

    Classic Homemade Pound Cake

    Table of Contents

    Pound cake is a timeless dessert that has graced many tables over generations. Known for its dense and rich texture, this classic cake is a delightful treat that is simple to make yet incredibly satisfying. Perfect for any occasion, whether it’s a family gathering, a special celebration, or a casual tea time snack, pound cake remains a favorite. The beauty of pound cake lies in its simplicity and the ability to pair it with various toppings or enjoy it plain.

    Ingredients:
    • 2 cups (4 sticks) unsalted butter, softened
    • 3 cups granulated sugar
    • 6 large eggs, at room temperature
    • 3 cups all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 cup whole milk
    • 2 teaspoons vanilla extract
    Instructions:
    1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan to prevent the cake from sticking.
    2. Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This process can take about 5 minutes and is crucial for a light texture.
    3. Add the Eggs: Add the eggs one at a time, beating well after each addition. This ensures that each egg is thoroughly incorporated into the batter.
    4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. This step helps to evenly distribute the baking powder and salt throughout the flour.
    5. Alternate Adding Dry Ingredients and Milk: With the mixer on low speed, add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour. Mix just until combined after each addition to avoid overmixing.
    6. Add Vanilla: Stir in the vanilla extract until just combined. The batter should be smooth and creamy.
    7. Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
    8. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.
    9. Serve: Slice the pound cake and serve it plain or with your favorite toppings, such as whipped cream, fresh berries, or a drizzle of chocolate sauce.
    See also  MARBLE MUFFINS Optional cocoa cream

    Conclusion:

    Classic homemade pound cake is a versatile dessert that can be enjoyed in many different ways. Its rich, buttery flavor and dense texture make it a satisfying treat that stands the test of time.

     

  • Homemade Chocolate-Strawberry Ice Cream Bars

    Homemade Chocolate-Strawberry Ice Cream Bars

    **Ingredients:**
    – Vanilla ice cream 1f368 (or any preferred flavor)
    – Melting chocolate 1f36b (milk, dark, or white)
    – Crushed nuts 1f330
    – Crushed cookies 1f36a
    – Sprinkles 1f308✨
    – Popsicle sticks 1fab5

    **Instructions:**

    1. **Prepare the Ice Cream Bars:**
    – Scoop vanilla ice cream into molds or form into bar shapes using a spoon. 1f366
    – Insert a popsicle stick into each bar and freeze until solid (around 2-3 hours). ❄️

    2. **Melt the Chocolate:**
    – In a microwave-safe bowl, melt your chocolate in 30-second intervals, stirring in between until smooth. 1f36b

    3. **Dip the Bars:**
    – Once frozen solid, dip each ice cream bar into the melted chocolate, making sure to coat it fully. 1f3661f36b

    4. **Add Toppings:**
    – Before the chocolate sets, sprinkle crushed nuts, cookies, or sprinkles on top of the bars. 1f3301f36a1f308
    – For some variation, you can drizzle white chocolate or add crushed candies like toffee. 1f36c

    5. **Refreeze:**
    – Place the chocolate-dipped bars back in the freezer to harden for another 30 minutes. ❄️

    6. **Enjoy:**
    – Once frozen solid, take out and enjoy your delicious homemade chocolate ice cream bars!

  • This Lemon Cheesecake Mousse is creamy, zesty, and perfect for any occasion!

    This Lemon Cheesecake Mousse is creamy, zesty, and perfect for any occasion!

    Ingredients:
    – 1 cup heavy whipping cream
    – 8 oz cream cheese, softened
    – 1/2 cup powdered sugar
    – 1/4 cup fresh lemon juice
    – Zest of 1 lemon
    – 1 teaspoon vanilla extract
    – Pinch of salt
    – Fresh berries and mint leaves for garnish (optional)

    Directions:
    1. In a large mixing bowl, whip the heavy cream with an electric mixer until you achieve soft peaks. Once it’s ready, set it aside.
    2. In another bowl, beat the softened cream cheese until it’s all smooth and creamy.
    3. Gradually add the powdered sugar, mixing it in until everything is well combined.
    4. Now it’s time to add some zing! Mix in the fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt. Blend until you have a smooth mixture.
    5. Gently incorporate the whipped cream into the cream cheese blend using a spatula. Make sure to fold carefully so you don’t deflate that lovely whipped cream.
    6. Spoon the delightful mousse into your serving dishes or glasses.
    7. Cover and let it chill in the fridge for at least 2 hours. This sets the mousse and helps all those flavors meld beautifully.
    8. Once it’s chilled, feel free to garnish with fresh berries and mint leaves for that extra pop of color.
    9. Serve it up and enjoy every creamy, zesty bite!

  • Lemon Piña Colada

    Lemon Piña Colada

    Ingredients:

    1 oz heavy cream
    2 oz light rum
    1 oz coconut cream
    4 oz fresh pineapple juice
    1 oz fresh lemon juice
    1/2 cup crushed ice

    Directions:

    Blend Ingredients:
    In a blender, combine the light rum, coconut cream, heavy cream, fresh pineapple juice, lemon juice, and crushed ice.

    Blend Until Smooth:
    Blend everything together until the mixture is smooth and creamy.

    Prepare Glass:
    Pour the blended mixture into a chilled glass.

    Garnish:
    Garnish your Lemon Piña Colada with a twist of lemon and a slice of pineapple on the rim of the glass.

    Serve:

    Serve immediately and enjoy the tropical flavors!
    This drink is perfect for a sunny day or anytime you want to feel like you’re relaxing on a beach. Cheers to your Lemon Piña Colada! 1f34b

  • Strawberry Piña Colada Smoothie

    Strawberry Piña Colada Smoothie

    Refreshing, creamy, and just the right touch of sweetness. Perfect for a sunny day! 1f33a1f965

    Ingredients:
    1 cup frozen strawberries
    1/2 cup coconut milk
    1/2 cup pineapple chunks
    1 banana, sliced
    1 tablespoon honey (optional)
    1/2 cup ice cubes
    Fresh pineapple wedges and strawberry slices for garnish

    Directions:
    In a blender, combine frozen strawberries, coconut milk, pineapple chunks, sliced banana, and honey (if using).
    Add ice cubes to the mixture.
    Blend on high speed until smooth and creamy.
    Pour the smoothie into glasses and garnish with fresh pineapple wedges and strawberry slices.
    Mix in my pink drink and Make perfect nutritious fat burning drink!

  • Crispy Crab Appetizer

    Crispy Crab Appetizer

    1 pound fresh crab meat
    3 slices of white bread, crust removed
    1 egg beaten
    1 tablespoon mayonnaise
    1 teaspoon Dijon mustard
    1 teaspoon Worcestershire sauce
    1 tablespoon Old Bay Seasoning
    1 tablespoon parsley
    Make breadcrumbs in food processor so they are chopped up fine. In a large bowl, mix together egg, mayonnaise, mustard, Worcestershire sauce, parsley, and Old Bay seasoning. Add breadcrumbs and crab meat and mix by hand to avoid breaking up too many of the lumps. You may need to break up the very large lumps however so the crab balls will stay together. Shape into 24 balls and fry in batches in hot oil until golden brown, turning once. Drain on paper towels. Serve with your favorite sauce or don’t use any! These are so good!
    Note: Dried bread crumbs. We found that 1 slice of dried bread yields ¼ cup of fine dry bread crumbs. To reach the 1 cup mark we needed 4 slices of bread. Fresh bread crumbs. You can make ⅓ cup of bread crumbs from 1 slice of fresh bread. It takes 3 slices of bread to make 1 cup of fresh bread crumbs.
    Homemade Old Bay Seasoning (copycat)
    3/4 tablespoon salt
    1 tablespoon celery seed
    2 teaspoons sweet paprika
    1 teaspoon ground dry mustard
    1 teaspoon ground ginger
    5 bay leaves
    1/2 teaspoon smoked paprika
    1/2 teaspoon freshly ground black pepper
    1/2 teaspoon freshly ground white pepper
    1/4 teaspoon crushed red pepper flakes
    1/8 teaspoon ground nutmeg
    1/8 teaspoon ground mace
    1/8 teaspoon ground cardamom
    1/8 teaspoon ground allspice
    1/8 teaspoon ground cinnamon
    1/16 teaspoon ground cloves
    Place all of the ingredients in a coffee or spice grinder or small blender and grind until it’s a smooth powder. Transfer the spice blend to an airtight jar and store in a dark, cool place.
    For optimal flavor use within 3 months.
    Makes about 1/4 cup.
  • Crock Pot Potato Broccoli Cheddar Soup is a creamy and comforting dish that’s perfect for a cozy meal.

    Crock Pot Potato Broccoli Cheddar Soup is a creamy and comforting dish that’s perfect for a cozy meal.

    Ingredients
    – 4 tablespoons unsalted butter
    – 1 large chopped onion
    – 2 pods d’ail chopped
    – 4 cups chicken or vegetable broth
    – 4 large potatoes, peeled and diced
    – 3 cups chopped broccoli florets
    – 2 large carrots, peeled and diced
    – 1 cup thick cream
    – 2 cups grated cheddar cheese– Salt and pepper, to taste
    – 1/2 teaspoon paprika
    – 1/2 teaspoon dried thyme
    – 1/2 teaspoon dried basil
    – Fresh chopped parsley for garnish
    Preparing
    Jumping the’onion and the’ail :– In a large saucepan or casserole, melt butter over medium heat.– Add the chopped’on and brown until’il becomes tender and translucent, about 5 minutes.– Add chopped’ail and cook for another 1 minute, until’il is scented.2. Add the vegetables :– Add the diced potatoes, chopped broccoli and diced carrots to the pan.– Pour the chicken or vegetable broth and mix.3. Simmer the soup :– Bring soup to a boil, then reduce heat and simmer for about 15 to 20 minutes, or until vegetables are tender.4. Add cream and cheese :– Stir in thick cream and grated cheddar until’ cheese is completely melted and soup is creamy.– Add paprika, dried thyme and dried basil. Season with salt and pepper to taste.ADVERTISING5. Mix (optional) :– For a smoother texture, you can use an immersion blender to mix some of the soup until’ to get the desired consistency. If you prefer a thicker soup, skip this step.6. Serve :– Pour soup into bowls and garnish with chopped fresh parsley.Savor your hearty and creamy broccoli and potato cheese soup !
    Enjoy!
  • Healthy Apple Oatmeal Bake Recipe

    Healthy Apple Oatmeal Bake Recipe

    Ingredients:

      • 1 cup (100 g) rolled oats
      • 3 medium apples, grated
      • 1/2 cup (120 ml) water
      • 1 banana, mashed
      • 3.5 oz (100 g) dried cranberries, rinsed in hot water
      • 3.5 oz (100 g) raisins, rinsed in hot water
      • 2 eggs
      • 1 teaspoon baking powder
      • 1 teaspoon ground cinnamon (optional)
      • 1/2 cup (50 g) favorite nuts, chopped

    Directions:

    1. Preheat the Oven:
      • Preheat your oven to 360°F (180°C).
        • In a large bowl, mix together the rolled oats, grated apples, water, mashed banana, rinsed cranberries, rinsed raisins, eggs, baking powder, and cinnamon (if using) until smooth.Mix Ingredients:
      • Stir in your favorite nuts.
    3. Bake:
        • Pour the mixture into a greased baking dish.

       

      • Bake in the preheated oven for approximately 35-40 minutes, or until golden brown and set.
        • Serve warm with Greek yogurt and your favorite berries if desired.Serve:

    Serving Suggestions:

      • Enjoy a warm slice for breakfast topped with a dollop of Greek yogurt and fresh berries.
      • Serve as a healthy snack or dessert.
    • Pair with a cup of tea or coffee for a cozy treat.

    Cooking Tips:

      • Make sure to rinse the dried cranberries and raisins in hot water to soften them and remove any excess sugar coating.
      • You can substitute the nuts with seeds like sunflower or pumpkin seeds if you prefer.
    • If you have a nut allergy, skip the nuts altogether or use a nut-free alternative.

    Nutritional Benefits:

      • Oats are a great source of fiber, which can help with digestion and keep you feeling full longer.
      • Apples provide natural sweetness along with vitamins and antioxidants.
    • Bananas add moisture and sweetness without the need for added sugar.
    • Nuts add healthy fats and protein, making this bake more satisfying and nutritious.

    Dietary Information:

      • No Added Sugar: Naturally sweetened with fruits.
    • No Flour: Free from refined flour.
    • Dairy-Free Option: Serve without Greek yogurt or use a dairy-free alternative.
    • Gluten-Free Option: Ensure the rolled oats are certified gluten-free.
  • I never knew I could bake a slice of paradise until I tried THIS! My kitchen smells like a tropical getaway.

    I never knew I could bake a slice of paradise until I tried THIS! My kitchen smells like a tropical getaway.

    Ingredients
    Wet Ingredients:
    2 large ripe bananas, mashed
    1/4 cup extra virgin olive oil (heart-healthy fat)
    1/4 cup unsweetened applesauce (replaces some oil for moisture)
    1/4 cup honey or pure maple syrup (natural sweetener)
    2 large eggs (or flax eggs for vegan option)
    1 teaspoon pure vanilla extract
    Dry Ingredients:
    1 1/2 cups whole wheat flour (or spelt flour for Mediterranean-friendly fiber)
    1 teaspoon baking soda
    1/2 teaspoon baking powder
    1/2 teaspoon cinnamon
    Pinch of sea salt
    Add-Ins:
    3/4 cup fresh pineapple, diced (or canned in its juice, drained)
    1/2 cup unsweetened shredded coconut
    1/4 cup chopped walnuts or almonds (optional for added crunch)
    Instructions
    Preheat the Oven:
    Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with olive oil or line it with parchment paper.
    Mix the Wet Ingredients:
    In a large bowl, whisk together the mashed bananas, olive oil, applesauce, honey/maple syrup, eggs, and vanilla extract until smooth.
    Combine Dry Ingredients:
    In another bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, and a pinch of sea salt.
    Combine Wet and Dry Mixtures:
    Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing.
    Add the Pineapple and Coconut:
    Gently fold in the diced pineapple, shredded coconut, and chopped nuts (if using).
    Bake the Bread:
    Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
    Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
    Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
    Serve and Enjoy:
    Slice the bread and enjoy it as a breakfast, snack, or light dessert!
    Why It’s Mediterranean-Friendly:
    Healthy Fats: Extra virgin olive oil and nuts provide heart-healthy unsaturated fats.
    Natural Sweeteners: Honey or maple syrup replace refined sugar.
    Whole Grains: Whole wheat flour boosts fiber content.
    Nutrient-Rich Additions: Pineapple and coconut add natural sweetness, vitamins, and antioxidants.
    This recipe offers a nutritious, tropical-inspired treat that’s perfect for the Mediterranean diet! 1f3311f35e
  • Puff Pastry Sausage Rolls

    Puff Pastry Sausage Rolls

    Ingredients:
    1 lb (450g) ground sausage (pork, chicken, or turkey)
    1/2 cup breadcrumbs
    1/4 cup grated Parmesan cheese
    1 teaspoon garlic powder
    1 teaspoon onion powder
    1/2 teaspoon smoked paprika
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    2 sheets puff pastry, thawed
    1 egg, beaten (for egg wash)
    Directions:
    Preheat Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
    Prepare Sausage Filling: In a large bowl, combine ground sausage, breadcrumbs, Parmesan, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix until evenly combined.
    Roll Out Pastry: Lightly flour your work surface and roll out each puff pastry sheet into a rectangle. Cut each sheet lengthwise into 2 equal strips.
    Add Filling: Place a strip of sausage mixture along the center of each pastry strip.
    Seal Rolls: Brush one long edge of the pastry with beaten egg. Fold the other side over the sausage filling, pressing to seal the edges tightly.
    Cut & Glaze: Cut each roll into 4-6 smaller pieces. Place on the prepared baking sheet, seam side down. Brush the tops with the remaining egg wash.
    Bake: Bake for 20-25 minutes, or until golden brown and the sausage is fully cooked.
    Prep Time: 15 minutes | Cook Time: 20-25 minutes
    Servings: 8-12 rolls
  • These were served at a party and were gone in no time! Everyone wanted to know how I did it!

    These were served at a party and were gone in no time! Everyone wanted to know how I did it!

    These Crispy Hashbrown Sausage Bites are a tasty and cozy dish that goes well with breakfast, lunch, or as a starter. With this recipe, you can make bite-sized treats that are crispy on the outside and soft on the inside with hash browns, sausage, and cheese. Even though no one is sure where this dish came from, breakfast lovers love it and think it’s a great way to start the day.
    These bites can be added to a lot of different menus and given in a lot of different ways, based on the event. For a filling breakfast, just put some cooked eggs and fresh veggies behind them. You can also serve them for lunch with a green salad and baked beans. For an easy-to-please snack, put these crunchy bites on a dish and serve with a range of dipping sauces, like ranch or hot ketchup.

    The fact that the sausage doesn’t have to be cooked before going into the oven is one of my favorite things about this dish!
    How to Make Crispy Sausage Bites with Hash Browns

    Things used:

    1 cup of breakfast sausage that has been ground up
    4 cups of frozen hash browns shreds
    8 ounces of cream cheese that has been melted
    1.5 cups Bisquick
    1.5 cups of cheddar cheese shreds

    How to Do It:

    1. Heat the oven to 400°F and grease a muffin tin or baking dish.
    2. Put the melted cream cheese, meat, frozen chopped hash browns, Bisquick, and shredded cheddar cheese in a bowl. Mix the items together until they are well mixed.
    3. Use your hands to roll this mixture into balls about an inch in diameter. Put them on the baking sheet that has been greased.
    4. Place the dish in an oven that has already been warm. Bake for 20 to 25 minutes, or until the top is golden brown and the middle is set.
    If you want, you can serve your Crispy Hashbrown Sausage Bites hot with extra cheese or your favorite dipping sauce on top.

    Crispy Hashbrown Sausage Bites are a great way to start the day, serve as a starter to please your guests, or enjoy as a tasty snack. If you try this recipe, you’ll love how the crispy hashbrowns, spicy sausage, and melted cheese go together so well.

  • Slow Cooker Amish Chicken and Noodles

    Slow Cooker Amish Chicken and Noodles

    Ingredients

    1.5 pounds of boneless, skinless chicken breasts
    4 cups chicken broth
    1 can (10.75 oz) condensed cream of chicken soup
    1 teaspoon garlic powder
    1 teaspoon onion powder
    Salt and pepper to taste
    12 oz of egg noodles
    2 tablespoons butter
    1/2 cup heavy cream
    1 cup frozen peas (optional)

    Directions

    Place the chicken breasts at the bottom of your slow cooker.
    Pour in the chicken broth, ensuring the chicken is almost covered.
    Add the cream of chicken soup, garlic powder, onion powder, and a pinch of salt and pepper.
    Cover the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is tender and easily shredded.
    Shred the chicken using two forks, directly in the slow cooker.
    Stir in the egg noodles, butter, and heavy cream.
    Cover and cook on high for an additional 30-40 minutes, or until the noodles are cooked to al dente.
    Stir in the frozen peas, if using, and let them warm through for about 5 minutes.
    Adjust seasoning with more salt and pepper if needed, then serve warm.
    Variations & Tips
    Feel free to add your favorite vegetables; carrots and celery work well for extra flavor and nutrition. For an even creamier texture, use half-and-half instead of heavy cream. If you like a bit of herby flavor, throw in a teaspoon of dried thyme or parsley at step
    2. Using homemade egg noodles brings another level of authenticity, but store-bought works just as deliciously if you’re short on time.
  • Chicken Zucchini Bake

    Chicken Zucchini Bake

    Chicken Zucchini Bake

     

    Ingredients:

    • 8 ounces boneless chicken (about 1 large chicken breast)
    • 4 ounces fresh mushrooms (about 1 cup, sliced)
    • 1 medium zucchini (about 6-7 inches, sliced)
    • 2 tablespoons butter
    • Salt and fresh ground black pepper, to taste
    • 2 cups shredded Italian cheese blend
    • 1/2 cup sour cream
    • 2 green onions (sliced)
    • 2 large eggs (beaten)
    • 2 teaspoons dried basil

    Instructions:

    Preheat oven:

    1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or an equivalent size casserole dish.

     

    Cook the chicken:

    Heat 1 tablespoon of butter in a large skillet over medium heat. Season the boneless chicken with salt and pepper to taste, then cook it until fully cooked through (about 5-7 minutes per side, depending on thickness). Once cooked, remove the chicken from the pan, let it rest for a few minutes, then dice it into bite-sized pieces.

     

    Cook the vegetables:

    In the same skillet, melt the remaining 1 tablespoon of butter. Add the sliced mushrooms and zucchini. Sauté for about 3-5 minutes, until the vegetables are tender. Season with a pinch of salt and pepper.

     

    Prepare the egg mixture:

    In a separate bowl, beat the eggs and then add the sour cream and dried basil. Stir until well combined.

     

    Combine ingredients:

    In the prepared baking dish, combine the diced chicken, sautéed mushrooms and zucchini, and sliced green onions. Pour the egg and sour cream mixture over the top. Sprinkle the shredded Italian cheese blend over the casserole.

     

    Bake:

    Place the baking dish in the oven and bake for about 25-30 minutes, or until the casserole is set, golden, and bubbly.

     

    Serve:

    Remove from the oven, let it cool slightly, and serve warm. Enjoy your Chicken Zucchini Bake!

     

    This dish is a great combination of protein and vegetables, with the creamy texture of sour cream and the melty cheese making it a delicious meal!