Cook With Alma, 102 S Texas Avenue, Bryan, TX (2026)

03/12/2025

Carrot Cake Cookies - Don't LOSE this Recipe 😋
Ingredients:
For the Cookies:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg

03/12/2025

Lemon Bliss Tart
Ingredients:
- 1 packet digestive biscuits, crushed
- 1/4 cup melted butter
- 1 tin condensed milk
- 1/2 cup lemon juice
- 1/4 cup lemon zest
- 1 cup whipped cream
- two chocolates of your choice crushed or more lemon zest

03/12/2025

No-Bake Salted Caramel Cookies
Ingredients:
2 cups granulated sugar
3/4 cup (1 1/2 sticks) butter
2/3 cup evaporated milk
1 (3.4 oz) package instant butterscotch pudding mix
3 1/2 cups quick oats
Dash of salt (plus extra for sprinkling)
1 cup semi-sweet chocolate chips (keep in the freezer until ready to use)
1/2 cup toffee chips

03/12/2025

Creamy Bacon Ranch Roll-Ups
Ingredients:
8 large flour tortillas
8 oz cream cheese, softened
1 packet (1 oz) ranch seasoning mix
1 cup shredded cheddar cheese
1/2 cup cooked and crumbled bacon
1/4 cup finely chopped green onions
1/4 cup finely chopped red bell pepper (optional)
1/4 cup sour cream (optional, for extra creaminess)

03/12/2025

Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce
Ingredients:
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
2 lbs boneless, skinless chicken breasts or thighs
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
1 lime, juiced

03/11/2025

Boston Cream Pie Cupcakes
Ingredients:
For the Cupcakes:
1 box yellow cake mix (or your favorite vanilla cupcake recipe)
Ingredients as per box instructions (eggs, oil, water)
For the Filling:
1 package (3.4 oz) instant vanilla pudding mix
1 ½ cups cold milk
For the Ganache Topping:
1 cup semi-sweet chocolate chips
½ cup heavy cream

03/11/2025

Taco Bell Chicken Quesadilla Copycat
This copycat Taco Bell chicken quesadilla brings together tender, seasoned chicken, melted cheese, and a creamy, spicy sauce, all toasted in a flour tortilla. It’s an easy, delicious way to make your favorite fast-food quesadilla at home!
Ingredients:
For the Quesadilla Sauce:
¼ cup mayonnaise
2 tablespoons sour cream
1 teaspoon taco seasoning
½ teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon sugar

03/11/2025

Spinach and Feta Stuffed Phyllo Tart
Ingredients:
1 pack of phyllo dough (about 12 sheets, thawed)
2 cups fresh spinach (or 1 ½ cups frozen spinach, thawed and squeezed dry)
1 cup crumbled feta cheese
2 large eggs
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese

03/11/2025

Garlic Butter Chicken Balls with Creamy Parmesan Pasta 🍝🧄🧈
Ingredients:
For the Chicken Balls:
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1 egg
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
For the Creamy Parmesan Sauce:
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup Parmesan cheese, grated
- Salt and black pepper to taste
For the Pasta:
- 12 oz spaghetti or linguine, cooked according to package instructions
Directions:
1. In a bowl, mix ground chicken, breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, paprika, salt, and black pepper. Form into small meatballs.
2. Heat 2 tablespoons butter in a skillet over medium heat. Cook the chicken balls for 6-8 minutes, turning occasionally, until golden brown and fully cooked. Remove and set aside.
3. In the same skillet, melt 2 tablespoons butter over medium heat. Sauté minced garlic for 1 minute until fragrant.
4. Stir in heavy cream, chicken broth, and Parmesan cheese. Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens. Season with salt and black pepper to taste.
5. Add the cooked pasta to the sauce and toss to coat evenly. Return the chicken balls to the skillet and spoon sauce over them.
6. Serve warm, garnished with extra Parmesan or chopped parsley.
Prep time: 15 minutes
Cooking time: 25 minutes
Servings: 4
Kcal: 560 per serving

03/10/2025

Cranberry Pistachio Shortbread Cookies ✨🍪
Buttery, crisp, and bursting with festive flavors!
🛒 Ingredients:
1 cup (2 sticks) unsalted butter, softened
½ cup powdered sugar
2 cups all-purpose flour
½ tsp salt
½ tsp vanilla extract
½ cup dried cranberries, chopped
½ cup pistachios, chopped
🔥 Instructions:

03/10/2025

Pineapple Chicken and Rice
A sweet and savory tropical dish.
Ingredients:
1 pound boneless, skinless chicken breasts, thinly sliced
1 tablespoon olive oil
1/2 onion, chopped
1 can (15 oz) pineapple chunks, drained
1/4 cup soy sauce
1/4 cup honey
1/4 cup rice vinegar
1 clove garlic, minced
1/4 teaspoon red pepper flakes (optional)
2 cups cooked rice
Instructions:
Cook chicken: In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned. Remove from skillet and set aside.
Sauté onion: Add onion to the skillet and cook until softened.
Add pineapple: Stir in pineapple chunks, soy sauce, honey, rice vinegar, garlic, and red pepper flakes (if using).
Combine: Return chicken to the skillet and toss to coat.
Serve: Serve over cooked rice.
Tips:
For a spicier dish, add more red pepper flakes.
Serve with a side salad or steamed vegetables.
Enjoy this tropical twist on a classic chicken dish!

03/10/2025

Creamy Mushroom and Asparagus Chicken Penne
Ingredients
For the Pasta and Chicken:
2 boneless, skinless chicken breasts, thinly sliced
8 ounces penne pasta
1 tablespoon olive oil
Salt and pepper to taste
For the Creamy Mushroom and Asparagus Sauce:
1 cup mushrooms, sliced
1 bunch asparagus, trimmed and cut into 1-inch pieces
2 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
Fresh parsley for garnish (optional)

Preparation
Step 1: Cook the Pasta

Bring a large pot of salted water to a boil.
Add the penne pasta and cook according to package directions until al dente.
Drain the pasta, set aside, and reserve ½ cup of pasta water to adjust the sauce later if needed.

Step 2: Cook the Chicken

Heat the olive oil in a large skillet over medium heat.
Season the sliced chicken breasts with salt and pepper, then add them to the pan.
Cook for 5-6 minutes per side, or until golden brown and fully cooked.
Transfer the chicken to a plate and set aside.

Step 3: Sauté the Vegetables

In the same skillet, add the sliced mushrooms and cook for 3-4 minutes, stirring occasionally.
Add the asparagus and minced garlic, then continue to sauté for another 3 minutes, until the asparagus is tender but still slightly crisp.

Step 4: Prepare the Creamy Sauce

Reduce the heat to low and pour in the heavy cream and chicken broth.
Stir well to combine, making sure to scrape up any browned bits from the bottom of the pan for extra flavor.
Add the grated Parmesan cheese and let the sauce simmer for 3-4 minutes until it thickens slightly.
If the sauce becomes too thick, stir in a bit of reserved pasta water to loosen it.

Step 5: Combine Everything

Return the cooked chicken to the pan, along with the cooked penne pasta.
Toss everything together, ensuring the pasta and chicken are well-coated in the creamy sauce.
Cook for an additional 2 minutes, allowing the flavors to meld together.

Step 6: Garnish and Serve

Remove from heat and garnish with fresh parsley for a burst of color and freshness.
Serve hot with extra Parmesan cheese on top, if desired.
Tips for the Best Creamy Mushroom and Asparagus Chicken Penne
Use Fresh Ingredients – Fresh asparagus and mushrooms add the best texture and flavor.
Adjust the Sauce Consistency – If the sauce is too thick, add a little pasta water or more chicken broth. If it’s too thin, let it simmer a bit longer to thicken.
Choose the Right Pasta – Penne works well because it holds onto the creamy sauce, but you can also use fettuccine, rigatoni, or farfalle.
Add More Flavor – Try adding a pinch of red pepper flakes for some heat or a squeeze of lemon juice for extra brightness.
Make it Lighter – Substitute half-and-half or milk instead of heavy cream for a lighter sauce.

Variations

Add More Vegetables – Try adding spinach, sun-dried tomatoes, or bell peppers for extra color and nutrients.
Make it Spicy – Add a dash of crushed red pepper flakes for a spicy kick.
Swap the Protein – Instead of chicken, use shrimp, salmon, or tofu for a different variation.
Use a Different Cheese – Swap Parmesan for Asiago, Gouda, or Pecorino Romano for a unique twist.

Serving Suggestions

Pair this creamy mushroom and asparagus chicken penne with:
Garlic Bread – A crispy, buttery side to soak up the sauce.
Fresh Green Salad – A light salad with a lemon vinaigrette balances the richness of the pasta.
Roasted Vegetables – Serve with roasted zucchini, carrots, or bell peppers for an extra serving of veggies.

03/10/2025

Savory Low-Carb Cabbage and Beef Stir Fry

This Savory Low-Carb Cabbage and Beef Stir Fry is the perfect meal for anyone looking for a quick and healthy dinner. With a blend of ground beef, cabbage, and aromatic spices, this dish offers a balance of flavors while being low in carbs. Ideal for those following a ketogenic or low-carb lifestyle, this stir fry is easy to prepare and can be customized to your taste. Enjoy a nutritious meal without compromising on flavor!
1 lb (450g) ground beef (preferably lean)
4 cups green cabbage, finely shredded
1 medium onion, thinly sliced
2 cloves garlic, minced
1-inch piece of fresh ginger, grated
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon red pepper flakes (adjust to taste)
2 green onions, chopped (for garnish)
Salt and pepper to taste
1 tablespoon olive oil (for cooking)
Directions:
1. Shred the cabbage, slice the onion, mince the garlic, and grate the ginger.
2. Heat olive oil in a large skillet or wok over medium-high heat. Add ground beef and cook until browned, breaking it apart with a spatula. Season lightly with salt and pepper. Remove beef from the skillet and set aside.
3. In the same skillet, add onion, garlic, and ginger. Stir-fry for 2-3 minutes until onions are soft and translucent.
4. Increase the heat to high and add shredded cabbage. Stir-fry for 5-7 minutes until cabbage wilts and caramelizes slightly.
5. Return the beef to the skillet, then add soy sauce, sesame oil, rice vinegar, and red pepper flakes. Stir-fry for another 2-3 minutes, mixing well.
6. Remove from heat and garnish with green onions. Serve hot, optionally with cauliflower rice.
Prep Time: 10 minutes
Kcal: 350 per serving

03/10/2025

Cinnamon-Sugar Pizza Made with Crescent Rolls
Ingredients:
1 can (8 oz) refrigerated crescent roll dough
2 tbsp unsalted butter, melted
1/4 cup granulated sugar
1 tsp ground cinnamon
1/4 cup powdered sugar
1 tbsp milk (for icing)
1/2 tsp vanilla extract (for icing)
Construction:
Preheat Oven:
Preheat to 375°F (190°C).
Lightly grease a baking sheet or pizza pan.
Roll Out the Dough:
Unroll the crescent roll dough.
Press it into a large rectangle or circle.
Pinch the seams to make a smooth crust.
Add the Cinnamon-Sugar Topping:
Brush the melted butter evenly over the dough.
Mix granulated sugar + cinnamon in a bowl.
Sprinkle generously over the buttered dough.
Bake the Pizza: Pizza
Bake for 10-12 minutes, or until golden brown.
Make the Icing:
Whisk together powdered sugar, milk, and vanilla until smooth.
Drizzle and Serve:
Drizzle icing in zigzags or swirls over the warm pizza.
Let cool slightly, slice, and enjoy!
Variations:
Cream Cheese Glaze:
Replace the icing with a cream cheese glaze (mix softened cream cheese, powdered sugar, milk, and vanilla).
Nutty Crunch:
Add chopped pecans or walnuts before baking for extra texture.
Apple Cinnamon Version:
Thinly slice an apple and layer over the dough before adding cinnamon-sugar.
Pumpkin Spice Twist:
Swap cinnamon for pumpkin spice for a fall-inspired flavor.
Chocolate Drizzle:
Melt chocolate chips and drizzle over the icing for a sweet twist.
Stuffed Version:
Add a layer of cinnamon-sugar cream cheese before rolling out the dough.
Tips for the Best Cinnamon-Sugar Pizza:
✔ Use Parchment Paper: Helps prevent sticking and makes cleanup easy.
✔ Don’t Overbake: Watch closely to keep it from getting too crispy.
✔ Double the Icing: If you love extra sweetness, make more icing!

03/10/2025

Boston Cream Pie Cupcakes
Ingredients
To prepare these Boston Cream Pie Cupcakes, you’ll need the following ingredients:
For the Cupcakes:
1 box yellow cake mix (or your favorite homemade vanilla cupcake recipe)
Ingredients as per the box instructions (typically eggs, oil, and water)
For the Custard Filling:
1 package (3.4 oz) instant vanilla pudding mix
1 ½ cups cold milk
For the Chocolate Ganache Topping:
1 cup semi-sweet chocolate chips
½ cup heavy cream
How to Make Boston Cream Pie Cupcakes

1. Prepare the Cupcakes
Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. Prepare the cake batter according to the instructions on the cake mix box (or your homemade vanilla cupcake recipe). Fill each cupcake liner about two-thirds full to allow room for rising. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before adding the filling.
2. Make the Custard Filling
While the cupcakes are cooling, prepare the vanilla custard filling. In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thickened. Let it set for 5 minutes to reach the perfect consistency.
3. Fill the Cupcakes
Once the cupcakes have cooled, use a sharp knife or cupcake corer to remove a small section from the center of each cupcake. Be careful not to cut all the way through. Spoon or pipe the custard filling into the center of each cupcake, then replace the top piece of the cupcake to cover the filling.
4. Make the Chocolate Ganache
To make the rich chocolate ganache, place the semi-sweet chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer (do not boil). Pour the hot cream over the chocolate chips, let it sit for a minute, then whisk until smooth and glossy. Let it cool slightly before using.
5. Glaze the Cupcakes
Spoon the chocolate ganache over each cupcake, letting it drip down the sides slightly for a classic Boston Cream Pie look. Let the ganache set for about 15 minutes before serving.
Helpful Tips
Use High-Quality Chocolate: The better the chocolate, the richer and smoother your ganache will be.
Chill Before Serving: For an even better texture, refrigerate the cupcakes for at least 30 minutes before serving.
Don’t Overfill the Cupcakes: Adding too much custard can cause it to spill out when you replace the cupcake top.
Pipe the Custard for Precision: Using a piping bag makes it easier to fill cupcakes neatly.
Let the Ganache Cool Slightly: If it’s too hot, it may run off the cupcakes instead of setting nicely.

03/10/2025

Frozen Candy Grapes with Jello
Ingredients You’ll Need
To make these delicious frozen grapes, you only need a few simple ingredients:

1 lb grapes (green, red, or a mix)
1 box raspberry jello
1 box berry blue jello
1 box orange jello
1 box lime jello
1 box lemon jello
1 box grape jello
1 cup water
Toothpicks
Step-by-Step Instructions
Prepare the Grapes – Start by removing the grapes from the stems and washing them thoroughly. Dry them well with a paper towel or let them air dry in a colander. This step ensures that the jello coating sticks properly.
Set Up the Coating Station – Pour one cup of water into a small bowl. Then, place each jello flavor in separate small dishes or on paper plates. This will make it easy to dip the grapes and coat them evenly.
Coat the Grapes – Insert a toothpick into a grape, dip it into the water, and immediately roll it in the jello powder. Ensure it’s fully covered in the flavored coating for the best taste and texture.
Arrange on a Baking Sheet – Line a baking sheet with parchment paper and place each coated grape on it. Arrange them in rows according to their flavors for a beautiful, colorful presentation.
Freeze Until Firm – Place the baking sheet in the freezer and let the grapes freeze for at least an hour. This step gives them a frozen, candy-like texture that kids and adults love.
Enjoy! – Once frozen, remove them from the freezer and serve immediately. They make the perfect refreshing treat on a hot day or a fun snack for any occasion.
Tips for the Best Frozen Candy Grapes
Use fresh, firm grapes – Softer grapes won’t freeze as well and might become mushy.
Try different jello flavors – Mix and match to find your favorite combinations. Some great options include watermelon, strawberry, and cherry.
Store properly – Keep any leftovers in an airtight container in the freezer to maintain their texture and flavor.

03/10/2025

Deviled Egg Pasta Salad
Craving a dish that brings all the flavors of deviled eggs into a hearty pasta salad? This Deviled Egg Pasta Salad is perfect for picnics, potlucks, or a delicious side dish at dinner!
Ingredients:
8 oz elbow macaroni or your favorite pasta
6 hard-boiled eggs, chopped
1/4 cup red onion, finely chopped
1/4 cup fresh dill or parsley, chopped
1/2 cup celery, diced
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
️ Paprika, for garnish
Directions:
Cook the pasta: In a large pot, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
Combine ingredients: In a large mixing bowl, combine the cooked pasta, chopped hard-boiled eggs, red onion, fresh dill or parsley, and diced celery.
Make the dressing: In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
Mix together: Pour the dressing over the pasta mixture and gently stir to combine, ensuring everything is well coated.
Chill and serve: Refrigerate for at least 30 minutes to let the flavors meld together. Before serving, sprinkle with paprika for a pop of color.
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Kcal: Approximately 220 kcal per serving
Servings: 6
Feedback and Conclusion:
This Deviled Egg Pasta Salad is a delightful twist on the classic deviled egg flavor! It's creamy, flavorful, and oh-so-satisfying.
Perfect for gatherings or as a side dish, it’s sure to please everyone at your table. Plus, it's a breeze to whip up!
Enjoy this salad chilled for a refreshing bite any time!

03/10/2025

Pineapple Juice Cake

2 cups all-purpose flour
1 cup pineapple juice
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk
1/2 cup crushed pineapple, drained
Directions:
Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
In another bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
Add the dry ingredients alternately with the pineapple juice and milk, mixing until just combined.
Stir in the crushed pineapple.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 250 kcal | Servings: 8 servings

Cook With Alma

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