Homebaked Delights

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Homebaked Delights From my heart to your plate, with love and flavor.

09/14/2026

Panocha 🍬

09/14/2026

Deep Fried Kentucky Cornbread Balls

09/14/2026

7-Up Biscuits 🥐

09/14/2026

Fried Hot Water Cornbread 🌽

09/08/2026

Creamy Garlic Sauce Mini Potatoes Recipe

09/08/2026

One Pan Broccoli Cheddar Sausage Pasta

Garlic Parmesan Chicken Tortellini in Creamy ProvoloneIngredients:- 2 cups chicken tortellini- 2 tablespoons olive oil- ...
09/04/2026

Garlic Parmesan Chicken Tortellini in Creamy Provolone

Ingredients:
- 2 cups chicken tortellini
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cooked, shredded chicken
- 1 cup heavy cream
- 1 cup provolone cheese, shredded
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)

Instructions:
1. Cook the chicken tortellini according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the shredded chicken to the skillet and stir until heated through.
4. Pour in the heavy cream and bring to a gentle simmer.
5. Stir in the provolone cheese and grated Parmesan cheese until melted and the sauce is smooth.
6. Season with salt and black pepper to taste.
7. Add the cooked tortellini to the skillet, tossing to coat evenly in the creamy sauce.
8. Serve hot, garnished with chopped fresh parsley.

Italian Herb Chicken Rotini in Four-Cheese Alfredo CreamIngredients:- 12 oz rotini pasta- 2 tablespoons olive oil- 1 lb ...
09/04/2026

Italian Herb Chicken Rotini in Four-Cheese Alfredo Cream

Ingredients:
- 12 oz rotini pasta
- 2 tablespoons olive oil
- 1 lb chicken breast, diced
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 cup ricotta cheese
- 1 cup crumbled feta cheese
- Fresh parsley, chopped (for garnish)

Instructions:
1. Cook the rotini pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with Italian seasoning, salt, and pepper. Cook until the chicken is browned and cooked through, about 7-10 minutes.
3. Reduce the heat to low and add the heavy cream to the skillet. Stir to combine.
4. Gradually add the Parmesan, mozzarella, ricotta, and feta cheeses. Stir continuously until the cheeses have melted and the sauce is smooth.
5. Add the cooked rotini pasta to the skillet and toss to coat the pasta evenly with the cheese sauce.
6. Serve immediately, garnished with fresh parsley.

Velveeta Cajun Chicken Rigatoni in Four-Cheese Alfredo Cream Ingredients- 8 ounces rigatoni pasta- 1 pound boneless, ski...
09/04/2026

Velveeta Cajun Chicken Rigatoni in Four-Cheese Alfredo Cream

Ingredients
- 8 ounces rigatoni pasta
- 1 pound boneless, skinless chicken breasts, diced
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1 cup Velveeta cheese, cubed
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)

Instructions
1. Cook the rigatoni pasta according to package instructions. Drain and set aside.
2. In a large skillet over medium heat, add olive oil. Once hot, add the diced chicken and season with Cajun seasoning, salt, and pepper. Cook until the chicken is browned and fully cooked, about 6-8 minutes.
3. Reduce heat to low and stir in the heavy cream, garlic powder, and Velveeta cheese. Cook until the cheese is melted and the mixture is smooth.
4. Add the mozzarella, Parmesan, and cheddar cheeses, stirring until all cheeses are melted and the sauce is creamy.
5. Mix in the cooked rigatoni pasta until evenly coated with the sauce.
6. Serve immediately, garnished with chopped parsley.

Cheesy Garlic Butter Chicken Shell Pasta in Velvety Parmesan CreamIngredients:- 8 ounces shell pasta- 2 tablespoons butt...
09/04/2026

Cheesy Garlic Butter Chicken Shell Pasta in Velvety Parmesan Cream

Ingredients:
- 8 ounces shell pasta
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 pound chicken breast, diced
- Salt and pepper, to taste
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the shell pasta according to package instructions. Drain and set aside.

2. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.

3. Add the diced chicken to the skillet. Season with salt and pepper, and cook until the chicken is browned and cooked through.

4. Pour in the heavy cream, stirring to combine. Add the grated Parmesan cheese and Italian seasoning, mixing until the cheese is melted and the sauce is smooth.

5. Add the cooked shell pasta to the skillet, tossing to coat the pasta evenly with the sauce.

6. Serve hot, garnished with chopped parsley.

Address

1760 Cabaret Lane
Ottawa, ON
K4A2H1

Telephone

+18733553002

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