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Lilya recipes, 622 NW 18th Street, Oklahoma City, OK (2026)

12/07/2024

BEEF AND ROTINI IN GARLIC PARMESAN SAUCE

Ingredients:

For the Beef and Rotini:

1 lb ground beef
12 oz rotini pasta (or any pasta of your choice)
1 tbsp olive oil
1 small onion, finely chopped
3-4 garlic cloves, minced
1 cup beef broth (or chicken broth)
½ cup heavy cream
½ cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley or basil, chopped (for garnish)
For the Garlic Parmesan Sauce:

4 tbsp unsalted butter
2 tbsp all-purpose flour
1 ½ cups milk (or more, for desired consistency)
½ cup grated Parmesan cheese
1 tsp garlic powder
1 tsp dried Italian seasoning
Salt and pepper, to taste
Instructions:

1. Cook the Pasta:

Cook the rotini pasta according to the package instructions, drain, and set aside.
2. Cook the Ground Beef:

In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks.
Add the chopped onion and minced garlic and cook for another 2-3 minutes, until the onion becomes soft and translucent.
Season with salt and pepper to taste, then remove the beef mixture from the skillet and set it aside.
3. Prepare the Garlic Parmesan Sauce:

In the same skillet, melt the butter over medium heat.
Add the flour and whisk constantly for 1-2 minutes to form a roux.
Slowly add the milk while whisking, and continue to cook until the sauce thickens, about 4-5 minutes.
Stir in the beef broth, heavy cream, garlic powder, and Italian seasoning. Continue to cook for another 2-3 minutes.
Add the grated Parmesan cheese and stir until the sauce becomes smooth and creamy. Season with salt and pepper to taste.
4. Combine the Beef, Pasta, and Sauce:

Return the cooked ground beef mixture to the skillet with the sauce. Stir to combine.
Add the cooked rotini pasta to the skillet and toss to coat in the garlic Parmesan sauce. Let everything heat through for 2-3 minutes.
5. Serve:

Garnish with fresh parsley or basil and extra grated Parmesan cheese, if desired.
Serve immediately and enjoy your Beef and Rotini in Garlic Parmesan Sauce, a creamy and comforting meal with rich flavors!

12/07/2024

CINNAMON SWEET ALABAMA PECANBREAD

Ingredients:

For the Pecanbread:

2 cups all-purpose flour
1 ½ tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp salt
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1 cup sour cream
1 cup chopped pecans (preferably toasted)
For the Cinnamon Swirl:

2 tbsp unsalted butter, melted
¼ cup brown sugar, packed
1 ½ tsp ground cinnamon
For the Glaze:

1 cup powdered sugar
2 tbsp milk
½ tsp vanilla extract
Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. Prepare the Cinnamon Swirl:

In a small bowl, mix together the melted butter, brown sugar, and cinnamon until well combined. Set aside.
3. Make the Pecanbread Batter:

In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, followed by the vanilla extract.
Add the sour cream and mix until well combined.
Gradually fold in the dry ingredients, mixing just until combined. Be careful not to overmix.
Gently stir in the chopped pecans.
4. Assemble the Pecanbread:

Pour half of the batter into the prepared loaf pan and spread it evenly.
Drizzle half of the cinnamon swirl mixture over the batter and use a knife to swirl it into the batter.
Add the remaining batter on top and drizzle with the rest of the cinnamon swirl mixture. Use a knife again to swirl the cinnamon mixture through the top layer.
5. Bake the Pecanbread:

Bake for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean (or with just a few crumbs attached).
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
6. Make the Glaze:

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the cooled pecanbread for a sweet finishing touch.
7. Serve:

Slice and enjoy your Cinnamon Sweet Alabama Pecanbread, a perfect blend of cinnamon, toasted pecans, and a sweet glaze!

12/07/2024

GRILLED SALMON POWER BOWL

Ingredients:

For the Grilled Salmon:

4 salmon fillets (about 6 oz each)
2 tbsp olive oil
1 tbsp lemon juice
1 tsp garlic powder
1 tsp dried oregano
Salt and pepper, to taste
For the Power Bowl:

2 cups cooked quinoa or brown rice
1 cup baby spinach, chopped
1 avocado, sliced
1 cup cherry tomatoes, halved
1 small cucumber, sliced
1 cup roasted sweet potatoes or roasted vegetables of choice
2 tbsp feta cheese or goat cheese (optional)
1-2 tbsp sesame seeds or pumpkin seeds (optional)
For the Dressing:

3 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey or maple syrup
Salt and pepper, to taste
Instructions:

1. Prepare the Grilled Salmon:

Preheat your grill or grill pan to medium-high heat.
In a small bowl, mix the olive oil, lemon juice, garlic powder, oregano, salt, and pepper.
Brush the salmon fillets with the marinade mixture on both sides.
Grill the salmon for about 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork. Remove from the grill and set aside.
2. Assemble the Power Bowl:

In a large bowl or on individual serving plates, start by layering the cooked quinoa or brown rice as the base.
Add the chopped baby spinach, sliced avocado, halved cherry tomatoes, sliced cucumber, and roasted sweet potatoes (or other vegetables) around the bowl.
Crumble the feta cheese (if using) and sprinkle the sesame or pumpkin seeds over the top for added texture.
3. Make the Dressing:

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey or maple syrup, salt, and pepper.
Drizzle the dressing over the assembled power bowl.
4. Serve:

Flake the grilled salmon into large chunks and place it on top of the power bowl.
Serve immediately and enjoy your nutritious Grilled Salmon Power Bowl, packed with healthy fats, protein, and fresh veggies!

12/07/2024

CINNAMON ROLL CHEESECAKE

Ingredients:

For the Cinnamon Roll Crust:

2 cans (8 oz each) refrigerated cinnamon rolls (with icing)
¼ cup unsalted butter, melted
For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup sour cream
2 tbsp all-purpose flour
½ tsp ground cinnamon (optional for a cinnamon flavor)
For the Cinnamon Sugar Swirl:

¼ cup granulated sugar
1 tsp ground cinnamon
2 tbsp unsalted butter, melted
For the Topping:

½ cup heavy cream
¼ cup powdered sugar
1 tsp vanilla extract
Instructions:

1. Preheat the Oven:

Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
2. Make the Cinnamon Roll Crust:

Open the cinnamon roll cans and separate the rolls. Cut each roll into 4 pieces.
Arrange the pieces in the bottom of the prepared springform pan, pressing them tightly together to form a crust.
Drizzle the melted butter over the cinnamon roll pieces.
Bake for 10-12 minutes, or until the crust is golden brown. Remove from the oven and set aside to cool.
3. Make the Cheesecake Filling:

In a large bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
Add the granulated sugar, vanilla extract, and cinnamon (if using) and beat until combined.
Add the eggs, one at a time, beating well after each addition.
Stir in the sour cream and flour until smooth and well incorporated.
4. Add the Cinnamon Sugar Swirl:

In a small bowl, mix together the sugar, cinnamon, and melted butter.
Pour half of the cheesecake filling into the pan, over the cinnamon roll crust.
Drizzle half of the cinnamon sugar mixture over the filling.
Add the remaining cheesecake filling and drizzle the remaining cinnamon sugar mixture on top.
Use a knife or skewer to swirl the cinnamon sugar mixture into the cheesecake, creating a marbled effect.
5. Bake the Cheesecake:

Bake the cheesecake at 325°F (163°C) for 55-65 minutes, or until the center is just set and slightly jiggly. The top may crack slightly, which is normal.
Let the cheesecake cool in the pan on a wire rack for 1 hour. Then, refrigerate for at least 4 hours, or overnight, for the best texture.
6. Make the Topping:

In a small bowl, whisk together the heavy cream, powdered sugar, and vanilla extract until it forms soft peaks.
Drizzle the whipped cream topping over the chilled cheesecake before serving.
7. Serve:

Slice the cheesecake and enjoy the delicious Cinnamon Roll Cheesecake with its creamy filling, cinnamon swirls, and buttery crust!

12/07/2024

STRAWBERRY CHEESECAKE STUFFED COOKIES

Ingredients:

For the Cookie Dough:

1 ½ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 tsp vanilla extract
¼ cup sour cream or plain Greek yogurt
For the Cheesecake Filling:

8 oz cream cheese, softened
¼ cup powdered sugar
1 tsp vanilla extract
½ cup chopped fresh strawberries (or frozen, thawed and chopped)
For the Coating:

¼ cup granulated sugar (optional, for rolling)
Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Make the Cheesecake Filling:

In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
Gently fold in the chopped strawberries. Set the mixture aside.
3. Make the Cookie Dough:

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract, then stir in the sour cream or Greek yogurt until well combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
4. Assemble the Stuffed Cookies:

Take a small portion of cookie dough (about 1 tablespoon) and flatten it out in your hand.
Place about 1 teaspoon of the cheesecake filling in the center of the dough and gently fold the dough around the filling to seal it inside.
Roll the dough into a ball and place it on the prepared baking sheet. If desired, roll the dough balls in granulated sugar for a little extra sweetness and sparkle.
Repeat with the remaining dough and filling, spacing the cookies about 2 inches apart on the baking sheet.
5. Bake the Cookies:

Bake for 10-12 minutes, or until the edges of the cookies are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
6. Serve:

Once cooled, enjoy these delicious Strawberry Cheesecake Stuffed Cookies, with the creamy, fruity filling hidden inside a soft, chewy cookie!

12/07/2024

CRANBERRY APPLE SPICE CAKE WITH CARAMEL DRIZZLE

Ingredients:

For the Cake:

1 ½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup applesauce or finely grated apple (about 1 medium apple)
1 cup fresh cranberries (or frozen, thawed)
½ cup chopped walnuts or pecans (optional)
For the Caramel Drizzle:

½ cup unsalted butter
1 cup brown sugar, packed
½ cup heavy cream
1 tsp vanilla extract
Pinch of salt
Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.
2. Make the Cake Batter:

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Add the applesauce (or grated apple) and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Gently fold in the cranberries and chopped walnuts or pecans (if using).
3. Bake the Cake:

Pour the batter into the prepared cake pan and spread it evenly.
Bake for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
4. Make the Caramel Drizzle:

In a medium saucepan, melt the butter over medium heat.
Add the brown sugar and stir until the sugar dissolves. Bring the mixture to a simmer and cook for 2-3 minutes, stirring frequently.
Slowly add the heavy cream while stirring, then bring to a simmer again. Continue to cook for 3-5 minutes, until the caramel thickens slightly.
Remove from heat and stir in the vanilla extract and a pinch of salt. Let the caramel cool for a few minutes before drizzling.
5. Serve:

Once the cake has cooled, drizzle the warm caramel sauce over the top.
Slice and serve your Cranberry Apple Spice Cake with Caramel Drizzle—a perfect combination of warm spice, tart cranberries, and sweet caramel!

12/07/2024

CRANBERRY CHOCOLATE MARBLE LOAF

Ingredients:

For the Cake:

1 ¾ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream or plain Greek yogurt
1 ½ cups fresh cranberries (or frozen, thawed)
¾ cup semi-sweet chocolate chips or chopped chocolate
For the Chocolate Swirl:

½ cup semi-sweet chocolate chips or chopped chocolate
2 tbsp heavy cream
Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper for easy removal.
2. Make the Cake Batter:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, beat together the butter and sugar until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the cranberries.
3. Prepare the Chocolate Swirl:

In a small microwave-safe bowl, melt the chocolate chips and heavy cream together in 20-second intervals, stirring after each interval until smooth and fully melted. Let it cool slightly.
4. Assemble the Marble Loaf:

Pour half of the batter into the prepared loaf pan.
Drizzle half of the melted chocolate mixture over the batter.
Add the remaining batter and top with the remaining chocolate mixture.
Use a knife or skewer to swirl the chocolate into the batter for a marbled effect. Be careful not to over-swirl; you want distinct ribbons of chocolate.
5. Bake the Loaf:

Bake for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached.
If the top of the loaf starts to brown too quickly, cover it loosely with aluminum foil and continue baking.
6. Cool and Serve:

Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve and enjoy this delightful Cranberry Chocolate Marble Loaf, a perfect blend of tart cranberries and rich chocolate!

12/07/2024

CRANBERRY RICOTTA CAKE WITH LEMON GLAZE

Ingredients:

For the Cake:

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp ground cinnamon
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup ricotta cheese
1 ½ cups fresh cranberries (or frozen, thawed)
1 tbsp orange zest (optional)
¼ cup chopped walnuts or almonds (optional)
For the Lemon Glaze:

1 cup powdered sugar
2 tbsp fresh lemon juice
1 tsp lemon zest
1-2 tbsp milk (to adjust consistency)
Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.
2. Prepare the Cake:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Add the ricotta cheese and mix until smooth and well incorporated.
Gradually fold in the dry ingredients, mixing just until combined.
Gently fold in the fresh cranberries, orange zest (if using), and nuts (if using).
3. Bake the Cake:

Pour the batter into the prepared cake pan and spread it evenly.
Bake for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
4. Make the Lemon Glaze:

In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
Add milk, a tablespoon at a time, until the glaze reaches your desired consistency (it should be pourable but not too thin).
5. Glaze the Cake:

Once the cake has cooled, drizzle the lemon glaze over the top of the cake, letting it drip down the sides.
6. Serve:

Slice and enjoy the moist, tangy Cranberry Ricotta Cake with Lemon Glaze, perfect for a light dessert or a special treat with tea!

12/07/2024

CRANBERRY BANANA BREAD WITH WALNUTS

Ingredients:

2-3 ripe bananas, mashed (about 1 ½ cups)
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
1 cup fresh cranberries (or frozen, thawed)
½ cup chopped walnuts (or pecans)
Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper for easy removal.
2. Make the Banana Bread Batter:

In a large bowl, cream together the mashed bananas, granulated sugar, and softened butter until smooth.
Beat in the eggs, one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the banana mixture, mixing just until combined.
Gently fold in the fresh cranberries and chopped walnuts.
3. Bake the Bread:

Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs attached.
If the top of the bread starts to brown too quickly, cover it with aluminum foil and continue baking.
4. Cool and Serve:

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve as a delicious breakfast, snack, or dessert!

12/06/2024

CRANBERRY STREUSEL COFFEE CAKE

Ingredients:

For the Cake:

2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp ground cinnamon
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream or plain Greek yogurt
1 ½ cups fresh cranberries (or frozen, thawed)
For the Streusel Topping:

½ cup all-purpose flour
½ cup packed brown sugar
1 tsp ground cinnamon
¼ cup unsalted butter, cold and cubed
½ cup chopped walnuts or pecans (optional)
Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper.
2. Prepare the Streusel Topping:

In a small bowl, combine the flour, brown sugar, and cinnamon.
Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the chopped walnuts or pecans, if using. Set aside.
3. Make the Cake Batter:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the cranberries.
4. Assemble the Coffee Cake:

Pour the cake batter into the prepared pan and spread it evenly.
Sprinkle the streusel topping evenly over the batter.
5. Bake the Cake:

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
6. Serve:

Slice and enjoy this moist, flavorful Cranberry Streusel Coffee Cake, perfect for breakfast, brunch, or a sweet treat with coffee or tea!

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