TastyTable Creations, Oklahoma City, OK (2026)

11/27/2024

Christmas Butter Cookies 🎄

Ingredients:
• 2 ¼ cups flour
• ½ tsp salt
• 1 cup unsalted butter (softened)
• 2 egg yolks
• ¾ cup sugar
• 2 tsp vanilla extract
• 1-2 tbsp milk
• Optional: melted chocolate & sprinkles

Instructions:
1️⃣ Mix flour and salt; set aside.
2️⃣ Cream butter and sugar until fluffy.
3️⃣ Add egg yolks and vanilla; mix well.
4️⃣ Stir in flour mixture until just combined.
5️⃣ Preheat oven to 350°F (175°C).
6️⃣ Pipe 1½-inch swirls on a parchment-lined pan.
7️⃣ Bake for 10-12 minutes until edges are golden.
8️⃣ Cool, dip in melted chocolate, and sprinkle!
9️⃣ 𝗦𝗮𝘃𝗲 & 𝘀𝗵𝗮𝗿𝗲 𝘁𝗵𝗶𝘀 𝗲𝗮𝘀𝘆 𝗿𝗲𝗰𝗶𝗽𝗲! ✨

11/27/2024

For the Filling:
• 1 (5 oz) can evaporated milk
• 1 (3.4 oz) box instant lemon pudding mix
• 2 (8 oz) packages cream cheese, softened
• ¾ cup frozen lemonade concentrate

For the Crust:
• 2 ½ cups graham cracker crumbs
• ⅓ cup sugar
• ⅔ cup melted butter

Instructions:
1️⃣ Make Crust: Mix crumbs, sugar, and butter. Press into a pie dish and bake at 350°F for 10-12 minutes or skip baking for no-bake. Let cool.
2️⃣ Prepare Filling: Beat evaporated milk and pudding mix. Beat cream cheese and add lemonade concentrate. Combine both and mix.
3️⃣ Assemble & Chill: Spread filling into cooled crust. Refrigerate for 4+ hours or overnight.

11/27/2024

- 6 small red potatoes, quartered
- 3 medium carrots, cut into 1/4-inch slices
- 1 medium onion, cut into thin wedges
- 1 can (14 ounces) sauerkraut, rinsed and well drained
- 1 tablespoon brown sugar
- 1 tablespoon spicy brown mustard
- 1 teaspoon caraway seeds
- 1-pound smoked kielbasa or Polish sausage, cut into 1-inch slices
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth

Instructions:
1️⃣ Combine potatoes, carrots, and onion in a slow cooker.
2️⃣ Mix sauerkraut, brown sugar, mustard, and caraway seeds, then spoon over veggies.
3️⃣ Add sausage and broth on top.
4️⃣ Cover and cook on low for 8-9 hours until vegetables are tender.

11/27/2024

Christmas Whipped Shortbread Cookies 🎄

Ingredients:
• 3 cups butter, softened
• 1½ cups confectioners’ sugar, sifted
• 4½ cups all-purpose flour
• 1½ cups cornstarch
• Nonpareils or halved candied cherries

Directions:
1️⃣ Cream butter and sugar until fluffy (3-4 mins). Gradually beat in flour and cornstarch until smooth.
2️⃣ Roll dough into 1-inch balls; place on baking sheets. Press with a fork and decorate with cherries or nonpareils.
3️⃣ Bake at 300°F for 20-22 mins until bottoms are golden. Cool on racks.

11/27/2024

Ingredients 🛒
- 1 lb. ground beef
- 1/2 onion, diced
- 2 garlic cloves, minced
- 3 cups beef broth
- 1 cup heavy cream
- 2 cups bowtie pasta
- 1 cup shredded cheddar cheese
- 1 tsp paprika (optional)
- Salt & pepper to taste

Steps 👩‍🍳
1️⃣ Cook Beef: Brown ground beef with onion and garlic in a skillet. Drain fat. Season with salt, pepper, and paprika.
2️⃣ Simmer Pasta: Add broth, heavy cream, and pasta. Simmer covered for 10-12 mins, stirring occasionally, until pasta is tender.
3️⃣ Cheese it Up: Stir in cheese until melted and creamy. Adjust seasoning if needed.
4️⃣ Serve Hot: Garnish with extra cheese or parsley and enjoy!

⏱ Prep Time: 5 mins | Cook Time: 20 mins | Servings: 4
🔥 Approx. 550 kcal/serving

11/27/2024

Ingredients
• Your favorite cupcake recipe or box mix
• White frosting (store-bought or homemade)
• Black decorating gel or icing
• M&Ms (for the lights)

Instructions
1️⃣ Bake cupcakes and let them cool completely.
2️⃣ Frost each cupcake with a smooth layer of white frosting.
3️⃣ Use black decorating gel to draw a “string” across the frosting.
4️⃣ Press M&Ms along the string to create “lights.”

11/27/2024

Super Easy Crab Puffs Recipe 🦀

Ingredients:
• 1 sheet puff pastry (thawed)
• 6 oz cream cheese
• 12 oz canned crab meat (drained)
• 2 green onions (chopped)
• 2 tsp lemon juice
• ¼ tsp garlic powder
• Salt & pepper to taste
• 1 egg (for egg wash)

Instructions:
1️⃣ Preheat oven to 400°F & line a baking sheet.
2️⃣ Mix crab, cream cheese, lemon juice, garlic powder, salt, pepper, & half the green onions.
3️⃣ Roll out puff pastry & cut into 16 squares.
4️⃣ Add 2 tbsp filling to each square, fold & seal.
5️⃣ Brush with egg wash, bake 20 mins.
6️⃣ Enjoy golden, flaky perfection! 🥐

11/27/2024

Ingredients:

Crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup butter, melted

Filling:
• 3 (8 oz) cream cheese, softened
• 1 cup sugar
• 3 eggs
• 1 tsp vanilla
• 1 cup fresh blueberries

Topping:
• 2 cups blueberries
• 1/4 cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 2 tbsp water

Instructions:
1️⃣ Make Crust: Mix crumbs, sugar, butter. Press into 9-inch pan, bake at 325°F for 10 mins. Cool.
2️⃣ Make Filling: Beat cream cheese and sugar. Add eggs, vanilla, fold in blueberries. Pour over crust.
3️⃣ Bake Cheesecake: Bake 55-65 mins, cool in oven 1 hour. Chill 4 hours or overnight.
4️⃣ Make Topping: Cook blueberries, sugar, lemon juice, cornstarch, and water until thick. Cool.
5️⃣ Assemble: Top cheesecake with blueberry topping. Serve and enjoy!

11/27/2024

Creamy Alfredo Lasagna Soup

Ingredients:

2 tbsp olive oil or butter
1 medium onion, diced
3 garlic cloves, minced
1 lb (450 g) ground beef or chicken
6 cups (1.5 liters) chicken or beef broth
8 oz (225 g) lasagna noodles, broken into bite-sized pieces
1 cup (240 ml) heavy cream
1/2 cup (50 g) grated Parmesan cheese
1 cup (100 g) shredded mozzarella cheese
1/2 tsp Italian seasoning
Salt and pepper to taste
1 cup fresh spinach, roughly chopped (optional)
Fresh parsley or basil, chopped (for garnish)
Directions:

Heat olive oil or butter in a large pot over medium heat.
Add the ground beef or chicken and cook until browned, breaking it into small pieces as it cooks. Drain any excess fat and set aside.
In the same pot, add the diced onion and sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken or beef broth and bring to a boil. Add the broken lasagna noodles and cook until tender, about 8-10 minutes. Stir occasionally to prevent sticking.
Reduce the heat to low and stir in the heavy cream. Mix well.
Add the cooked ground meat back to the pot, along with the Parmesan cheese and mozzarella cheese. Stir until the cheeses are fully melted and the soup is creamy.
Stir in the Italian seasoning and fresh spinach (if using). Cook for 2-3 minutes until the spinach is wilted.
Taste and adjust seasoning with salt and pepper.
Serve hot, garnished with fresh parsley or basil.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Servings: 4-6

11/27/2024

Creamy Grape Salad Recipe

Ingredients:

8 ounces sour cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 pounds red seedless grapes, washed and stems removed
2 pounds green seedless grapes, washed and stems removed
8 ounces cream cheese, softened
1/2 cup brown sugar (for topping)
1/2 cup chopped pecans or walnuts (for topping, optional)
Directions:
Prepare the Grapes: Wash and thoroughly dry the grapes. Place them in a large mixing bowl.

Make the Creamy Mixture: In another bowl, beat the softened cream cheese, sour cream, granulated sugar, and vanilla extract until smooth and creamy.

Combine Grapes and Cream: Pour the creamy mixture over the grapes. Gently fold until the grapes are evenly coated.

Add Toppings: Transfer the grape salad to a serving dish. Sprinkle the top with brown sugar and chopped pecans or walnuts for added sweetness and crunch.

Chill and Serve: Cover and refrigerate for at least 1 hour before serving. This allows the flavors to meld together beautifully. Serve chilled.

Prep Time: 15 minutes | Chill Time: 1 hour
Servings: 8-10

11/27/2024

Raspberry Ice Cream

Ingredients:

1 cup sugar
2 cups heavy cream
1 cup whole milk
1 tsp vanilla extract
2 cups fresh or frozen raspberries
4 egg yolks
Instructions:
Prepare Raspberries:
In a saucepan, combine raspberries and 1/2 cup sugar.
Cook over medium heat until raspberries break down and mixture thickens (about 10 minutes).
Strain to remove seeds and set aside to cool.
Make Custard:
In a medium saucepan, heat cream and milk over medium heat until it just begins to simmer.
In a separate bowl, whisk together egg yolks and remaining sugar until pale and thick.
Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
Combine and Chill:
Stir the raspberry puree and vanilla extract into the custard.
Cover and refrigerate until completely chilled (at least 4 hours or overnight).
Churn and Freeze:
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
Transfer to a freezer-safe container and freeze until firm.
Serve:
Scoop into bowls and garnish with fresh raspberries.
Enjoy your homemade raspberry ice cream!

11/27/2024

Crispy Chicken with Creamy Pasta

Ingredients:

½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon paprika
4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs (panko for extra crunch)
Salt and pepper, to taste
3 tablespoons olive oil (for frying)
For the Pasta and Sauce:

12 oz fettuccine or your favorite pasta
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
½ teaspoon ground nutmeg (optional)
½ teaspoon black pepper
½ teaspoon salt, or to taste
Fresh parsley, chopped (for garnish)
Directions:

Prepare the Chicken:

Pound the chicken breasts to an even thickness.
Season the chicken with salt, pepper, garlic powder, and paprika.
Set up a breading station with three bowls: flour in the first, beaten eggs in the second, and breadcrumbs mixed with Parmesan cheese in the third.
Dredge each chicken breast in flour, dip into the beaten eggs, and coat in the breadcrumb mixture.
Cook the Chicken:

Heat olive oil in a large skillet over medium heat.
Cook the chicken breasts for 4-5 minutes per side, until golden brown and cooked through (internal temperature of 165°F/74°C). Remove from the skillet and let rest on a paper towel-lined plate.
Cook the Pasta:

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
Make the Creamy Sauce:

In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Stir in the heavy cream and bring to a gentle simmer. Add the Parmesan cheese, nutmeg (if using), salt, and pepper. Stir until smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water.
Combine Pasta and Sauce:

Toss the cooked pasta in the creamy sauce, ensuring it is well coated.
Assemble and Serve:

Plate the pasta and top with the crispy chicken breasts. Garnish with fresh parsley and extra Parmesan cheese if desired. Serve immediately.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Servings: 4

TastyTable Creations

11/27/2024

11/27/2024

11/27/2024

11/27/2024

11/27/2024

11/27/2024

11/27/2024

11/27/2024

11/27/2024

11/27/2024

11/27/2024

11/27/2024

Address

Website

Alerts

Shortcuts

Share

Category