Gabriela's recipes

05/29/2025

Garlic Butter Beef Bites with Creamy Mashed Potatoes

Ingredients:
1 lb (450g) beef steak (sirloin or ribeye), cut into bite-sized pieces
2 tbsp olive oil
3 tbsp unsalted butter

05/07/2025

Easy (& impressive looking!) Spinach Feta Quiche 💁🏻‍♀️

You'll need ⬇️
• 9 inch pie dough
• 1 TB olive oil
• 1 small onion
• 3 cups fresh spinach
• 4 large eggs
• 1 cup half & half
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp nutmeg
• ¾ cup crumbled feta
• ½ cup white cheddar

04/21/2025

04/19/2025

nixe

🍓 STRAWBERRY COOL WHIP PIE
✅ Ingredients:
1 (6 oz) graham cracker pie crust (store-bought or homemade)

1 (3 oz) package strawberry-flavored instant gelatin (Jell-O)

1 (0.25 oz) packet unflavored gelatin (like Knox)

¼ cup crushed ice

1 (8 oz) tub Cool Whip, thawed

1¾ cups fresh strawberries, hulled and chopped

Canned whipped topping, for garnish (optional)

Extra fresh strawberries, for garnish (optional)

👩‍🍳 Directions:
Prepare the Gelatin:

In a medium heatproof mixing bowl, add the strawberry-flavored gelatin and unflavored gelatin.

Add ½ cup boiling water and stir until both gelatins are fully dissolved (about 2 minutes).

Add Ice to Cool It:

Stir in ¼ cup crushed ice to slightly cool and thicken the gelatin mixture. Continue stirring until the ice melts.

Add Strawberries:

Stir in the 1¾ cups chopped fresh strawberries until they are evenly distributed in the gelatin.

Fold in Cool Whip:

Gently fold in the thawed Cool Whip using a spatula until fully combined and the mixture turns light pink and fluffy.

Pour into Crust:

Pour the strawberry mixture into the graham cracker pie crust, smoothing the top with a spatula.

Chill to Set:

Place the pie in the refrigerator and chill for at least 4 hours, or until the filling is firm and set.

Garnish and Serve:

Before serving, top with canned whipped topping and garnish with extra fresh strawberries if desired.

04/19/2025

White Chocolate Strawberry Cheesecake

Recipe
Ingredients:
• For the crust:
• 1 ½ cups graham cracker crumbs
• ⅓ cup melted butter
• ¼ cup granulated sugar
• For the filling:
• 16 oz (450g) cream cheese, softened
• 1 cup white chocolate chips, melted and cooled
• ½ cup granulated sugar
• 2 tsp vanilla extract
• 3 large eggs
• 1 cup fresh strawberries, diced
• For the topping:
• ½ cup fresh strawberries, sliced
• ¼ cup white chocolate chips, melted
Directions:
• Preheat your oven to 325°F (165°C).
• Mix graham cracker crumbs, melted butter, and granulated sugar in a bowl. Press into the bottom of a 9-inch springform pan to form an even layer.
• Beat the softened cream cheese in a separate bowl until smooth. Add melted white chocolate, granulated sugar, and vanilla extract, mixing until combined.
• Add eggs one at a time, mixing well after each addition. Gently fold in diced strawberries.
• Pour the filling over the crust, spreading it evenly. Bake for about 45-50 minutes.
• Turn off the oven and let the cheesecake cool gradually inside for about an hour.
• Refrigerate for at least 4 hours or overnight. Top with sliced strawberries and drizzled melted white chocolate before serving.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 70 minutes + cooling time | Kcal: 420 kcal | Servings: 8

04/19/2025

• Chili Mac and Cheese 🕓🧀🌶️
Full recipe in the first comment

03/21/2025

Bacon and Cheese Crustless Quiche

Ingredients:
6 large eggs
1 cup heavy cream
½ cup whole milk
1 cup shredded sharp cheddar cheese
½ cup cooked bacon, crumbled (about 5–6 slices)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder (optional, for extra flavor)
¼ teaspoon onion powder (optional)
¼ teaspoon smoked paprika (optional, for a smoky taste)
1 tablespoon chopped fresh parsley (optional, for garnish)
Cooking spray or butter (for greasing the pan)
Directions:
Preheat the Oven:

Set your oven to 350°F (175°C).
Grease a 9-inch pie dish or quiche pan with cooking spray or butter.
Prepare the Egg Mixture:

In a large mixing bowl, whisk together the eggs, heavy cream, and milk until smooth.
Add salt, black pepper, garlic powder, onion powder, and smoked paprika (if using). Mix well.
Add the Cheese and Bacon:

Stir in the shredded cheddar cheese and crumbled cooked bacon.
Bake the Quiche:

Pour the mixture into the prepared pie dish.
Bake for 30–35 minutes, or until the center is set and the top is golden brown.
To check if it's done, insert a knife or toothpick in the center—if it comes out clean, it’s ready.
Cool and Serve:

Let the quiche cool for 5–10 minutes before slicing.
Garnish with fresh parsley, if desired.
Serve warm and enjoy!
Serving Suggestions:
Pair with a fresh green salad for a light brunch.
Serve with a side of avocado slices or sautéed mushrooms.
Add a dollop of sour cream or hot sauce for extra flavor.

11/14/2024

Happiness Hormone

11/14/2024

yumm

11/13/2024

🎄 Peppermint Bark Christmas Candy Recipe 🍬

easy-to-make

Ingredients for Peppermint Bark:

- 12 oz dark chocolate chips or semi-sweet chocolate chips
- 12 oz white chocolate chips
- 1/2 tsp peppermint extract (optional)
- 6 candy canes (crushed)

Instructions for Peppermint Bark:

1. Prepare the baking sheet: Line a baking sheet with parchment paper or a silicone baking mat.

2. Melt the dark chocolate: Place the dark chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth. If using, stir in 1/4 tsp of peppermint extract.

3. Spread the dark chocolate: Pour the melted dark chocolate onto the prepared baking sheet and spread it evenly with a spatula to about 1/8-inch thickness. Let it set in the refrigerator for about 10-15 minutes, or until mostly firm.

4. Melt the white chocolate: In a separate microwave-safe bowl, melt the white chocolate chips in the same way, stirring until smooth. Stir in the remaining 1/4 tsp peppermint extract.

5. Layer the white chocolate: Pour the melted white chocolate over the chilled dark chocolate layer and spread it evenly. Immediately sprinkle the crushed candy canes over the top, gently pressing them into the white chocolate.

6. Chill and break: Refrigerate the peppermint bark until completely firm, about 30 minutes to 1 hour. Once set, break the bark into pieces.

7. Serve or gift: Enjoy this festive treat with family and friends, or package it in holiday tins or bags for a sweet homemade gift!

Pro Tip:
For an extra festive touch, drizzle some additional melted dark chocolate over the top or add some holiday sprinkles along with the crushed candy canes!

11/13/2024

Butterfinger Balls

# # # Ingredients:
- 1 cup peanut butter
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 cups crushed Butterfinger candy bars (or use any chocolate-coated crispy peanut butter candy)
- 2 cups chocolate chips (for melting)

# # # Instructions:
1. **Mix the Base**: In a large mixing bowl, combine the peanut butter, softened butter, vanilla extract, and powdered sugar. Mix well until smooth and creamy.

2. **Add Candy Crumble**: Gently fold in the crushed Butterfinger candy bars until evenly distributed.

3. **Shape the Balls**: Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Refrigerate for about 30 minutes or until firm.

4. **Melt the Chocolate**: In a microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring each time until smooth.

5. **Dip the Balls**: Using a fork or toothpick, dip each chilled ball into the melted chocolate to coat. Place them back on the parchment-lined sheet.

6. **Chill and Serve**: Refrigerate for another 15–20 minutes or until the chocolate sets. Then, they're ready to enjoy!

These Butterfinger Balls are a hit with chocolate and peanut butter lovers alike.

11/13/2024

Lemon Garlic Chicken with Creamy Bowtie Pasta Recipe

Ingredients:

For the Chicken Bites:
1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon paprika
Salt and pepper to taste
1 tablespoon fresh parsley, chopped (optional for garnish)
For the Creamy Bowtie Pasta:
8 oz (225g) bowtie pasta (farfalle)
1 cup heavy cream
1/2 cup chicken broth
1/2 cup Parmesan cheese, grated
1 tablespoon butter
Salt and pepper to taste
Fresh parsley or basil for garnish (optional)

Directions:

Cook the Pasta: Boil a large pot of salted water and cook the bowtie pasta according to package instructions until al dente. Drain and set aside.

Prepare the Chicken Bites:

In a large skillet, heat the olive oil and butter over medium heat.
Season the chicken bites with salt, pepper, and paprika. Add the chicken to the skillet and cook for 4-5 minutes, stirring occasionally, until browned and cooked through.
Add the minced garlic, lemon juice, and lemon zest to the skillet, and cook for another 1-2 minutes until fragrant. Remove the chicken from the skillet and set aside.
Make the Creamy Sauce:

In the same skillet, add butter, heavy cream, and chicken broth. Stir and bring to a simmer over medium heat.
Add the grated Parmesan cheese, stirring until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.
Combine the Pasta and Chicken:

Add the cooked pasta to the creamy sauce, tossing to coat the pasta evenly.
Return the lemon garlic chicken bites to the skillet, mixing them into the pasta.
Serve: Garnish with fresh parsley or basil if desired. Serve hot with extra Parmesan on the side.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4