Chef Jamie Recipes

Creamy Velveeta Penne Pasta with Italian Beef Marinara
Ingredients:
12 oz penne pasta
1 lb ground beef
1 jar (24 oz) marinara sauce
8 oz Velveeta cheese, cubed
1 cup shredded mozzarella cheese
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp Italian seasoning
1/4 tsp crushed red pepper flakes (optional, for a mild kick)
Salt and pepper to taste
1 tbsp olive oil
Optional: chopped parsley or basil for garnish
Directions:
1. Bring a large pot of salted water to a boil. Cook the penne pasta according to the package directions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until fully browned, breaking it up with a spoon as it cooks. Drain any excess grease.
3. Season the cooked beef with garlic powder, onion powder, Italian seasoning, crushed red pepper flakes (if using), salt, and pepper. Stir well to combine.
4. Pour the marinara sauce into the skillet with the seasoned beef. Reduce the heat to low and let it simmer for 5–7 minutes to blend the flavors.
5. Add the cubed Velveeta cheese into the skillet. Stir until completely melted and the sauce is creamy and smooth.
6. Add the cooked penne pasta into the skillet and gently toss to coat the pasta evenly with the cheesy beef marinara sauce.
7. Sprinkle the shredded mozzarella over the top of the pasta. Cover the skillet with a lid and let it sit for 2–3 minutes, or until the mozzarella melts.
Optional: Broil the skillet (if oven-safe) for 2–3 minutes until the top is bubbly and golden.
8. Garnish with chopped parsley or basil before serving, if desired. Serve hot and enjoy!
Cooking Time:30 minutes
Servings:6
Calories: 520 per serving

🥕 Bolo de Cenoura
Sem Glúten • Sem Açúcar
Um bolo leve, macio e saudável, perfeito para o café da tarde ou para quem busca uma opção mais equilibrada 🍰✨
📝 Ingredientes
2 cenouras médias (aprox. 160–180 g), descascadas e picadas
3 ovos
1/3 xícara (80 ml) de óleo de coco ou óleo vegetal
1/2 xícara (100 g) de eritritol ou xilitol
1 xícara (120 g) de farinha de aveia sem glúten
1/2 xícara (60 g) de farinha de amêndoas ou farinha de arroz
1 colher (sopa) de fermento químico em pó
1 pitada de sal
👩‍🍳 Modo de Preparo
Preaqueça o forno a 180 °C e unte uma forma média.
No liquidificador, bata as cenouras, os ovos, o óleo e o adoçante até obter um creme liso.
Transfira para uma tigela e misture as farinhas e o sal.
Incorpore o fermento delicadamente.
Leve ao forno por 35 a 40 minutos, ou até dourar e passar no teste do palito.
🍫 Cobertura Opcional (Sem Açúcar)
Ingredientes
2 colheres (sopa) de cacau em pó 100%
1 colher (sopa) de eritritol ou xilitol
1/2 colher (chá) de amido de milho
1/2 xícara (120 ml) de leite ou bebida vegetal
Modo de Preparo
Dissolva o amido no leite frio.
Leve todos os ingredientes ao fogo baixo, mexendo sempre.
Quando engrossar levemente, desligue o fogo. Não deixe ferver.
✨ Dica: Sirva com a cobertura ainda morna para um resultado ainda mais saboroso.

🍫❄️ TORTA GELADA DE TRÊS CAMADAS ❄️🍫
Cremosa, refrescante e irresistível!
Essa torta gelada é daquelas sobremesas que encantam no primeiro olhar e conquistam no primeiro pedaço. Com camadas suaves de creme branco, chocolate e uma cobertura leve, ela é perfeita para dias quentes ou para fechar qualquer refeição com chave de ouro. Além de linda, é simples de preparar e faz sucesso garantido!
🧾 INGREDIENTES
🥛 Camada Branca
1 lata de leite condensado
1 colher (sopa) de amido de milho (maisena)
1 lata de leite integral (use a lata do leite condensado)
🍫 Camada de Chocolate
1 lata de leite condensado
1 colher (sopa) de amido de milho
1 lata de leite integral
3 colheres (sopa) de chocolate em pó ou achocolatado
🍶 Cobertura
1 caixa de creme de leite
Chocolate ralado para finalizar
👩‍🍳 MODO DE PREPARO
1️⃣ Camada branca
Em uma panela, misture o leite condensado, o amido dissolvido no leite e leve ao fogo médio, mexendo sempre até engrossar. Despeje em um refratário e deixe esfriar levemente.
2️⃣ Camada de chocolate
Repita o processo, acrescentando o chocolate em pó à mistura. Cozinhe até formar um creme consistente e espalhe delicadamente sobre a camada branca.
3️⃣ Cobertura
Espalhe o creme de leite por cima, alisando bem. Finalize com chocolate ralado.
4️⃣ Geladeira
Leve à geladeira por pelo menos 4 horas, ou até ficar bem firme.
✨ Sirva bem gelada e prepare-se para muitos elogios!
Uma sobremesa fácil, elegante e simplesmente deliciosa 💕

Frosting Flavors Galore!

From classic lemon and blueberry to fun, festive twists, these frosting ideas will take your cupcakes, cakes, and cookies to the next level. Sweet, creamy, and totally irresistible — your desserts have never looked (or tasted) better!

Ingredients

Lemon Buttercream

1 cup unsalted butter, room temperature

4 cups powdered sugar, sifted

¼ teaspoon fine salt

2 teaspoons fresh lemon zest

2 tablespoons fresh lemon juice

2 tablespoons heavy cream

1 to 2 drops yellow gel food coloring, optional

Blueberry Cream Cheese Frosting

1 cup fresh blueberries

2 tablespoons granulated sugar

1 cup salted butter, softened

16 ounces cream cheese, softened

5 cups powdered sugar

1 teaspoon vanilla extract

Strawberry Cream Cheese Frosting

16 ounces cream cheese, softened to room temperature

1 cup salted butter, softened to room temperature

1 teaspoon vanilla extract

6 cups confectioner's powdered sugar

2½ cups freeze-dried strawberries, pulsated to a powder

Cool Whip Frosting

¾ cup cold whole milk

4 tablespoons powdered sugar

3.4 ounces instant pudding (whatever flavor frosting you need)

8 ounces whipped topping, thawed

🍝🦐 Garlic Shrimp Pasta – Quick, Elegant & Bursting with Flavor! 💛
🧄 Ingredients:

8 oz spaghetti or linguine

2 tbsp olive oil

3 tbsp unsalted butter

1 lb large shrimp, peeled and deveined

4 cloves garlic, minced

½ tsp red pepper flakes (optional, for a little heat)

Salt and black pepper, to taste

Juice of ½ lemon

¼ cup grated Parmesan cheese

2 tbsp chopped parsley (for garnish)

👩‍🍳 Instructions:

Cook pasta in salted water until al dente. Reserve ½ cup of pasta water, then drain.

In a large skillet, heat olive oil and butter over medium heat.

Add garlic and sauté 30 seconds until fragrant.

Add shrimp, season with salt, pepper, and red pepper flakes. Cook 2–3 minutes per side until pink.

Squeeze in lemon juice and toss.

Add the cooked pasta to the skillet. Toss well to coat, adding a splash of reserved pasta water if needed.

Sprinkle with Parmesan and parsley. Serve warm!

🍋 Tips:

Add a handful of spinach or cherry tomatoes for a fresh twist.

Swap lemon for white wine to make it restaurant-style.

Use linguine or angel hair for a lighter texture.

Jello Whipped Cream Dessert

Ingredients:

- 1 package (3 oz) flavored Jello (any flavor)
- 1 cup boiling water
- 1 cup cold water
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract

Directions:

1. Dissolve the Jello powder in 1 cup of boiling water, stirring until completely dissolved.
2. Add 1 cup of cold water to the Jello mixture and stir well.
3. Pour the Jello mixture into a medium-sized bowl and refrigerate for about 1 hour, or until it starts to thicken but is not fully set.
4. While the Jello is chilling, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
5. Gently fold the whipped cream into the thickened Jello mixture until well combined.
6. Pour the mixture into serving dishes or a large bowl and refrigerate for at least 2-3 hours until fully set.
7. Serve chilled and enjoy!

Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 3 hours 10 minutes

Kcal: 180 kcal | Servings: 4 servings

Tips:
Use chilled heavy whipping cream for better whipping results and stability.
For a fun twist, add fresh fruit pieces before folding in the whipped cream.

Creamy Lemon Loaf Cake 🍞🍋

Ingredients:

For the Cake:

1/2 cup (1 stick) unsalted butter, softened

1 cup granulated sugar

2 large eggs

1/2 cup sour cream (or plain Greek yogurt)

1/4 cup whole milk

1/4 cup fresh lemon juice

1 tablespoon lemon zest

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

For the Creamy Swirl:

4 oz cream cheese, softened

1/4 cup granulated sugar

1 tablespoon all-purpose flour

1 egg yolk

1/2 teaspoon vanilla extract

Directions:

Preheat and prep:
Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper, leaving some overhang for easy removal.

Make the cream cheese swirl:
In a small bowl, beat the cream cheese, sugar, flour, egg yolk, and vanilla until smooth and creamy. Set aside.

Mix the batter:
In a large mixing bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the sour cream, milk, lemon juice, and zest.

Dry ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing just until combined.

Layer and swirl:
Pour half of the lemon batter into your prepared loaf pan. Add spoonfuls of the cream cheese mixture over the batter, then gently swirl with a knife. Pour the remaining batter on top, smoothing the surface.

Bake:
Bake for 50–60 minutes, or until a toothpick inserted near the center comes out clean. If the top is browning too quickly, cover loosely with foil around the 40-minute mark.

Cool and slice:
Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Slice an serve—it's even better the next day!

Lemon Herb Burrata Spaghetti with Roasted Garlic

Ingredients:

12 ounces spaghetti

1 head garlic

2 tablespoons olive oil, plus extra for drizzling

Zest and juice of 1 lemon

1/2 teaspoon crushed red pepper flakes (optional)

Salt and black pepper, to taste

1/4 cup grated Parmesan cheese

1/4 cup chopped fresh basil

1/4 cup chopped fresh parsley

1 ball (8 oz) burrata cheese

1/2 cup cherry tomatoes, roasted or fresh (optional garnish)

Directions:

Preheat oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and golden.

Cook spaghetti according to package directions in salted water until al dente. Drain, reserving 1/2 cup pasta water.

In a large skillet, heat 2 tablespoons olive oil over medium heat. Squeeze roasted garlic cloves into the skillet and mash gently. Add lemon zest, lemon juice, red pepper flakes, salt, and black pepper.

Toss the cooked spaghetti in the skillet, adding a splash of reserved pasta water if needed for creaminess. Stir in Parmesan, basil, and parsley.

Transfer to serving bowls and top with burrata. Drizzle with extra olive oil and garnish with cherry tomatoes if desired.

Serve immediately while warm and creamy.

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 420 kcal | Servings: 4 servings

Brown Butter White Chocolate Pecan Cookies
Ingredients
Dry Mix
2 ¼ cups all-purpose flour

1 tsp baking soda

½ tsp salt

Wet Mix

1 cup unsalted butter, browned

1 ¼ cups brown sugar

¼ cup granulated sugar

2 large eggs

2 tsp vanilla extract

Add-ins

1 cup white chocolate chunks (or chips)

¾ cup chopped pecans (toasted for extra flavor)

Instructions
Brown the Butter

Melt butter over medium heat, stirring constantly..

🍽️ Dive into the ultimate chocolatey delight with this Double Chocolate Banana Bread! Rich cocoa powder and semisweet chocolate chips perfectly complement the sweet bananas in this moist and decadent bread. Whether enjoyed for breakfast, dessert, or a satisfying snack, this bread is sure to please any chocolate lover.
Ingredients:

For the Bread:
1 cup (127 grams) all-purpose flour 🍰
1/2 cup (43 grams) Dutch-process cocoa powder* 🍫
1/2 cup (100 grams) granulated sugar 🍚
1/2 cup (100 grams) light brown sugar 🍪
3/4 teaspoon baking soda 🥄
1/2 teaspoon fine salt 🧂
1 1/2 cups (340 grams) mashed banana (from about 3 very overripe bananas) 🍌
1/2 cup (120 grams) sour cream or full-fat plain yogurt, at room temperature 🥛
2 large eggs, lightly beaten, at room temperature 🥚
3 tablespoons (42 grams) unsalted butter, melted and cooled until just warm 🧈
3 tablespoons (34 grams) vegetable oil 🌿
1 teaspoon vanilla extract 🌿
1 cup (170 grams) semisweet chocolate chips 🍫

For the Chocolate Drizzle (Optional):
1/4 cup (43 grams) semisweet chocolate chips** 🍫

Instructions:

1️⃣ Preheat the oven to 350°F (175°C). Line a 9 by 5-inch metal loaf pan*** with parchment paper, leaving an overhang. Spray with nonstick cooking spray.
2️⃣ In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, light brown sugar, baking soda, and fine salt.
3️⃣ In a medium bowl, stir together the mashed bananas, sour cream or yogurt, lightly beaten eggs, melted and cooled unsalted butter, vegetable oil, and vanilla extract. Gently fold the wet ingredients into the dry ingredients until just barely combined. Be careful not to overmix. Gently fold in the semisweet chocolate chips.
4️⃣ Spread the batter into the prepared pan.
5️⃣ Bake until slightly domed and the internal temperature registers at least 200°F (93°C) with an instant-read thermometer, about 1 hour to 1 hour 10 minutes.
6️⃣ Cool the bread in the pan on a cooling rack for 15

Banana Pudding Pound Cake


Ingredients
3 cups all-purpose flour
1 (5.1 ounce) box banana cream instant pudding mix
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup whole milk
2 teaspoons vanilla extract


Directions
Preheat your oven to 350°F (175°C). Give your bundt pan a generous coating of butter and a dusting of flour to keep the cake from sticking.


In a large bowl, whisk together the flour, banana pudding mix, salt, and baking powder. Set that aside while you work on the wet ingredients.


In another big bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each one. Stir in the vanilla extract.


Now, add the dry ingredients to the wet mixture in three parts, alternating with the milk. Start and end with the dry mix. Stir gently, just until combined; you don’t want to overmix and lose that lovely, tender crumb.


Spoon the batter into your prepared bundt pan and smooth the top. Pop it in the oven and bake for 55 to 60 minutes, until a toothpick comes out clean from the center.


Let your cake cool in the pan for about 10 minutes. Then, carefully flip it out onto a wire rack and let it cool completely. Now you’re ready to slice, serve, and enjoy every soft, banana-scented bite.