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The Cozy Kitchen, 4131 Burnside Court, Phoenix, AZ (2025)

04/17/2025

🥘🌽 Southern Squash Casserole

📝 Ingredients:

🥒 4 cups yellow squash, sliced
🧅 1 small onion, finely chopped
🧈 2 tbsp butter (plus more for topping)
🥚 2 large eggs, beaten
🥣 1 cup shredded cheddar cheese
🥛 ½ cup sour cream
🍞 1 sleeve (about 30) buttery round crackers, crushed
🧂 Salt & pepper to taste
🌿 Optional: pinch of garlic powder or paprika

👩‍🍳 Directions:

⿡ Preheat oven to 350°F (175°C). Grease a 9x9-inch baking dish.
⿢ In a large skillet, melt butter and sauté squash and onion over medium heat until tender (about 10 minutes).
⿣ In a bowl, mix sour cream, eggs, cheddar, half of the crushed crackers, and seasoning.
⿤ Stir in the cooked squash mixture until fully combined.
⿥ Pour mixture into prepared baking dish.
⿦ Top with remaining crushed crackers and dot with butter.
⿧ Bake for 25–30 minutes until golden and bubbly.

⏰ Times: Prep: 15 mins | Cook: 30 mins | Total: 45 mins
📊 Nutrition: ~250 kcal/serving | Servings: 6–8

💡 Pro Tips:
✅ Use zucchini for a squash mix
✅ Add a touch of cayenne for spice 🌶
✅ Prep ahead and bake right before serving

🏷 :

🧀💛 Creamy, cheesy, crunchy—this casserole is Southern charm in every bite!

04/17/2025

🥗 3 Fresh & Easy Salad Recipes for Light, Nourishing Meals

Apple and Cucumber Salad
Ingredients:
1 Piece Cucumber
1 Piece Apple
2 Piece Tomatoes
3 Pieces Boiled Egg

Salt Tuna Nacho Salad
Ingredients:
1 Can Tuna
Lettuce
3 Pieces Tomato
1 Piece Cucumber

White Pepper Bacon & Lettuce Salad
Ingredients:
Lettuce
Onion
Tomatoes
Cucumber
Bacon

04/17/2025

This Chicken and Stuffing Casserole is the ultimate comfort food! Perfect for leftovers or a cozy family meal. 🌟🍽

- Chicken and Stuffing Casserole

- Ingredients:
- 4 cups cooked chicken, shredded
- 2 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 package (6 oz) stuffing mix
- 1/2 cup butter, melted
- 1 cup frozen mixed vegetables (peas, carrots, corn)

Directions:
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine shredded chicken, chicken broth, cream of chicken soup, celery, onion, garlic powder, black pepper, and salt. Mix well.
3. In another bowl, combine the stuffing mix with melted butter until evenly coated.
4. Layer the chicken mixture in a greased 9x13 inch baking dish, spreading it out evenly.
5. Sprinkle the frozen mixed vegetables over the chicken layer.
6. Top with the stuffing mixture, spreading it evenly over the vegetables.
7. Bake in the preheated oven for 30-35 minutes, or until the stuffing is golden brown and the casserole is bubbling.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 450 kcal | Servings: 6 servings

"

04/17/2025

Boston Cream Poke Cake Recipe

Ingredients:
1 box yellow cake mix (plus ingredients required on the box, such as eggs, water, and oil)
2 boxes (3.4 ounces each) instant vanilla pudding mix
4 cups cold milk
1 cup heavy cream
8 ounces semi-sweet chocolate chips
2 tablespoons corn syrup (optional, for a shinier glaze)
1 teaspoon vanilla extract

Instructions:
Bake the cake:
Preheat your oven according to the cake mix package instructions. Grease a 9x13-inch baking dish.
Prepare the yellow cake mix as directed on the package and bake in the prepared dish. Let the cake cool for 15 minutes.
Poke holes in the cake:
Using the handle of a wooden spoon or a straw, poke holes all over the cooled cake, making sure the holes go down to the bottom.
Prepare the pudding mixture:
In a bowl, whisk together the vanilla pudding mix and cold milk until smooth. Allow it to thicken slightly, about 2 minutes.
Pour the pudding mixture evenly over the cake, making sure to fill the holes. Spread it evenly over the top with a spatula. Refrigerate for at least 1 hour to let the pudding set.
Make the chocolate glaze:
In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat and add the chocolate chips. Let them sit for 2-3 minutes, then whisk until smooth.
Stir in the corn syrup (if using) and vanilla extract for a glossy finish.
Glaze the cake:
Pour the chocolate glaze over the chilled cake, spreading it evenly with a spatula. Refrigerate for at least 2 hours, or until the glaze is set.
Serve:
Slice and enjoy the Boston Cream Poke Cake, served chilled.

04/17/2025

Famous Crab Bombs
Ingredients:
1 lb jumbo lump crab meat (fresh, picked over for shells)
1 egg, lightly beaten
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1/2 tsp lemon juice (fresh)
1/4 cup crushed saltine crackers or plain breadcrumbs
1 tbsp chopped fresh parsley (optional)
Butter for greasing or topping
Instructions:
Preheat oven to 425°F (220°C).
Lightly grease a baking dish or line with parchment paper.
Mix the wet ingredients.
In a medium bowl, combine the egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning.
Gently fold in crab.
Add the crab meat and gently fold with a spatula or hands. Be careful not to break the crab lumps.
Add binder.
Sprinkle in crushed crackers or breadcrumbs. Mix just until the mixture holds together. Add parsley if using.
Form crab bombs.
Shape into large, rounded mounds (about 4–6 depending on size). Place them evenly on the baking dish.
Top with butter (optional).
Add a small pat of butter on top of each for extra richness.
Bake.
Bake for 12–15 minutes or until golden brown on top and heated through.
Serving Tips:
Serve with lemon wedges and tartar sauce or remoulade.
Pairs well with coleslaw, roasted veggies, or a simple green salad.

04/17/2025

Key Lime Pie Jars 🍈💚
Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the Filling:
1 (14 oz) can sweetened condensed milk
1/2 cup sour cream
1/2 cup freshly squeezed key lime juice (or regular lime juice)
1 tablespoon lime zest
A few drops of green gel food coloring (optional)
For the Topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Thin lime slices or lime curls, for garnish
Directions:
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
Press about 2 tablespoons of the crust mixture into the bottom of each small jar or cup. Set aside.
In another bowl, whisk together the sweetened condensed milk, sour cream, lime juice, lime zest, and food coloring (if using) until smooth and creamy.
Spoon the lime filling evenly over the crust in each jar, smoothing the tops.
Chill in the refrigerator for at least 2 hours to set.
Just before serving, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
Pipe or spoon the whipped cream over the lime filling and garnish with lime slices or curls.
Prep Time: 20 minutes | Chill Time: 2 hours | Total Time: 2 hours 20 minutes
Kcal: 310 kcal | Servings: 6 jars
Tips:
Use key lime juice for the most authentic flavor, but regular lime juice works in a pinch.
Chill the jars overnight for an even firmer and more flavorful filling.

04/17/2025

Easy Crepes and Pancakes Recipes

1. Crepes Recipe
1 cup flour
1/4 tsp salt
2 eggs
1 cup milk
3 Tbsp butter softened
1/4 cup water

Steps:
In a large bowl, add eggs, milk, butter, water, flour and salt. Whisk till fully combine. Rest for about 20-30 minutes.

In a medium heat, Warm a pan and brush with oil. Add 1/3 cup of mixture. Tilt the pan in circular motion so it covers the bottom of the pan. Allow it to set and flip until golden brown on the other side. Repeat the process till done. You can fold, roll, or fill the crepes with fruits when serving. Enjoy!

2. Pancake Mix
2 cups self-rising flour
2 tablespoons sugar
1/4 cup butter, softened
1 3/4 cup milk
2 eggs

In a large bowl, add eggs, butter, and sugar. Whisk and mix till combined. Add flour, and fold batter using spatula.

Heat a pan over medium heat. Spray with oil or brush with butter. Pour about 1/4 cup for each pancake and cook until the edges are dry, about 2 to 3 minutes. Flip and cook until browned on the other side. Repeat with process till all pancakes are done. Serve with fresh fruits, honey or syrup. Enjoy!

04/17/2025

This Creamy Sun-Dried Tomato Shrimp with Spinach Pasta is the perfect dish for a cozy night in! 🍝✨
Ingredients You’ll Need
Serves 4

For the Pasta:
8 oz pasta (penne, fettuccine, or your favorite shape)
For the Sauce & Shrimp:
2 tbsp olive oil
1 lb large shrimp , peeled and deveined
Salt and pepper , to taste
3 cloves garlic , minced
1/2 cup dry white wine (optional, substitute with chicken broth if preferred)
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup sun-dried tomatoes , chopped (oil-packed or dried, rehydrated)
2 cups fresh spinach , roughly chopped
1/4 tsp red pepper flakes (optional, for a touch of heat)
Fresh parsley , chopped (for garnish)
Step-by-Step Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Step 2: Cook the Shrimp
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then add them to the skillet. Cook for 1–2 minutes per side , until pink and opaque. Remove the shrimp from the skillet and set aside.
Step 3: Make the Sauce
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic for 30 seconds , until fragrant.
Deglaze the pan with the white wine (or chicken broth), scraping up any browned bits from the bottom of the skillet. Let it simmer for 2–3 minutes to reduce slightly.
Stir in the heavy cream, Parmesan cheese, and chopped sun-dried tomatoes. Cook for 2–3 minutes, stirring frequently, until the sauce thickens slightly.
Step 4: Combine Everything
Add the fresh spinach to the skillet and cook for 1–2 minutes, until wilted.
Return the cooked shrimp to the skillet and toss to coat in the sauce.
Add the cooked pasta to the skillet and toss everything together until well combined and heated through.
Step 5: Serve
Garnish with freshly chopped parsley and an extra sprinkle of Parmesan cheese if desired.
Serve hot with crusty bread or a side salad for a complete meal.

04/17/2025

Pecan Pie Lasagna – Layers of Sweet, Nutty Perfection
Ingredients
Crust:
200 g tea biscuits (or digestive cookies)

80 g melted butter

1 tbsp brown sugar Substitute: For a gluten-free version, use gluten-free cookies; for a lighter version—use wheat bran with a bit of clarified butter.

Nut layer:
200 g chopped pecans

150 g brown sugar

100 g butter

60 ml heavy cream (30%)

1 tsp vanilla extract

Pinch of salt

Cream layer:
250 g mascarpone cheese

250 ml heavy cream (36%)

2 tbsp powdered sugar

1 tsp gelatin (dissolved in 2 tbsp water) Substitute: You can use light cream cheese or Greek yogurt instead of mascarpone.

Caramel topping:
100 g sugar

50 g butter

60 ml heavy cream

Garnish:
Whole pecans

Biscuits around the edge (optional)

Step-by-step Instructions
Step 1: Prepare the crust
Crush the biscuits finely (best done in a food processor), add melted butter and sugar. Mix until it resembles wet sand. Press into the bottom of a 24×24 cm baking dish and refrigerate for 30 minutes.

Step 2: Nut layer
In a saucepan, melt butter, then add sugar, cream, salt, and simmer for a few minutes until it thickens. Add vanilla and chopped pecans. Stir briefly and pour over the chilled crust. Let it chill in the fridge until the layer is set.

Step 3: Cream layer
Whip the heavy cream with powdered sugar until stiff peaks form. In a separate bowl, mix mascarpone with the cooled, dissolved gelatin. Gently combine the two and spread over the nut layer.

Step 4: Caramel topping
Caramelize sugar in a dry pan, then add butter followed by cream. Stir until smooth. Let cool slightly and pour over the cream layer.

Step 5: Garnish
Top with whole pecans and optionally line the edges with biscuits. Chill for at least 3 hours (preferably overnight).

04/17/2025

STRAWBERRY COOL WHIP PIE!🍓
Ingredients

▢6 ounce premade graham cracker pie crust
▢3 ounce strawberry flavored instant gelatin
▢0.25 ounce pouch unflavored gelatin
▢½ cup boiling water
▢½ cup cold water
▢¼ cup crushed ice
▢8 ounce container cool whip thawed
▢1¾ cup washed, hulled, dried and chopped strawberries (+ 4 halved whole strawberries for an optional garnish)
▢Canned whipped topping (optional garnish)

Instructions

Using a medium size heat safe mixing bowl, add the strawberry jello powder. Pour the ½ cup of boiling water over the jello and stir until completely dissolved.
Sprinkle the unflavored gelatin over the cold water. Allow the gelatin to dissolve and “bloom”.
Pour the bloomed gelatin into the dissolved strawberry jello mixture and whisk to completely combine.
Stir in the crushed ice, and stir until the ice is completely melted.
Sprinkle ¾ cup of the chopped strawberries into the bottom of the premade graham cracker crust.
Fold in the thawed cool whip and remaining 1 cup of chopped strawberries with the jello mixture.
Evenly spread the cool whip and jello mixture into the premade crust. Cover and chill in the refrigerator for 4 hours. Slice the pie into 8 slices. Before serving, garnish each slice with canned whipped topping and a halved strawberry.
Notes
Storage:
To Store: Store any leftovers covered in the refrigerator for up to 4 days.
To Freeze: I do not recommend freezing this dessert. The gelatin doesn’t freeze well and the texture and consistency will change once thawed.
Tips:
It is very important to thoroughly pat dry the hulled chopped strawberries before folding them into the pie.
You can also add fresh blueberries, raspberries and blackberries to your pie.
It does take a while for this pie to set so make sure to give yourself 4 hours before you want to enjoy it.

04/17/2025

Stir-Fried Shrimp and Broccoli Recipe
Ingredients:

1 lb shrimp, peeled and deveined
1 head broccoli, cut into florets
1 carrot, sliced
2 cloves garlic, minced
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1/2 teaspoon black pepper

🍂Instructions:

1.Heat the oil in a wok or large skillet over medium-high heat.

2.Add the shrimp and cook until pink and opaque, about 2-3 minutes. Remove from the pan and set aside.

3.Add the broccoli and carrots to the pan. Cook, stirring occasionally, until crisp-tender, about 5-7 minutes.

5.Add the garlic and cook for 30 seconds, or until fragrant.

6.Return the shrimp to the pan and add the soy sauce, oyster sauce, sesame oil, and black pepper. Stir to combine.

7.Cook for an additional 1-2 minutes, or until heated through.

8.Serve immediately over rice.

04/17/2025

⭐⭐⭐⭐⭐ Gale says, "This is by far the best recipe I have found for pork tenderloin! It’s so easy to make and has so much flavor."
Ingredients
For the Pork:
1 pound pork tenderloin , sliced into 1-inch thick medallions
salt and pepper , to taste
2 tablespoons olive oil
For the Gravy:
2 tablespoons butter
1 large onion , thinly sliced
2 cloves garlic , minced
1 tablespoon all-purpose flour
1 cup beef broth
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
salt and pepper , to taste
Instructions
Season the pork medallions with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the pork medallions and cook for approximately 3 to 4 minutes on each side or until they are browned and cooked thoroughly. Once done, transfer them to a plate and cover them with foil to keep them warm.
In the same skillet, melt the butter over medium heat. Add the thinly sliced onion and cook until they are soft and caramelized about 8 to 10 minutes.
Add the minced garlic to the skillet and cook until fragrant, about 20 seconds.
Sprinkle the all-purpose flour over the onions and garlic, stirring constantly for 1 to 2 minutes, until no white patches remain.
Gradually add the beef broth to the skillet, stirring continuously to avoid forming lumps.
Stir in the Worcestershire sauce and dried thyme. Season with salt and pepper to taste. Allow the sauce to simmer until it thickens, which should take about 1 to 2 minutes.
Return the pork medallions to the skillet, coating them in the brown gravy onion sauce. Cook for a few minutes to ensure the pork is well-coated and heated through with an internal temperature of 145°F. Enjoy!

04/17/2025

Lemon Garlic Shrimp with Spinach Orzo
Zesty Lemon Garlic Shrimp with Creamy Spinach Orzo
Ingredients:
1 cup orzo pasta
1 lb shrimp, peeled and deveined
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon red pepper flakes (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups fresh spinach, chopped
1/4 cup Parmesan cheese, grated
1/4 cup heavy cream (optional for creamier texture)
2 tablespoons unsalted butter
1/4 cup fresh parsley, chopped
1/2 teaspoon paprika
Directions:
Bring a large pot of salted water to a boil and cook the orzo according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, heat olive oil. Add the shrimp and season with salt, pepper, and paprika. Cook for 2 minutes per side, until pink and opaque. Remove from the pan and set aside.
In the same skillet, melt butter and add garlic, cooking for about 30 seconds until fragrant.
Stir in lemon zest, red pepper flakes, and fresh lemon juice. Cook for another minute.
Add the chopped spinach and stir until wilted.
Return the cooked orzo to the pan, stirring to combine with the spinach and garlic mixture.
If using, pour in the heavy cream and mix well to create a creamy consistency.
Stir in Parmesan cheese and toss in the cooked shrimp. Cook for another 2 minutes to warm everything through.
Garnish with fresh parsley and serve immediately.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 415 kcal | Servings: 4 servings

04/17/2025

Pork Chop Supreme

Ingredients:
1. 4 boneless pork chops
2. 4 thinly sliced medium potatoes
3. 1 envelope Lipton onion soup mix
4. 1 can cream of mushroom soup
5. 1/4 cup milk
6. Salt and pepper to taste
7. 1/4 cup oil for browning

Directions:
Preheat Oven:
1. Preheat your oven to 350°F (175°C). Grease a medium casserole dish.
Brown the Pork Chops:
2. Heat the oil in a skillet over medium heat.
3. Brown the pork chops on both sides, then drain any excess oil.
Prepare the Casserole:
4. Slice the potatoes into thin, even layers and place them in the casserole dish.
5. Arrange the browned pork chops on top of the potatoes.
Make the Sauce:
6. In a bowl, mix together the Lipton onion soup mix, cream of mushroom soup, and milk.
7. Pour the sauce mixture over the pork chops in the casserole dish.
Bake:
8. Cover the casserole dish with foil and bake in the preheated oven for 1 hour.
9. Remove the foil and bake for an additional 10 minutes to brown the top.
Serve:
10. Serve the Pork Chop Supreme hot, with a side of vegetables or salad.
11. Enjoy your delicious and comforting pork chop casserole!

Preparation Time: 15 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 1 hour 25 minutes | Calories: 350 kcal per serving | Servings: 4 servings

The Cozy Kitchen

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