Here’s a Recipe in Colors for the croissant chicken salad sandwiches you shared — perfect for parties (even your big 500-piece events 😉).

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🥐🌈 Chicken Salad Croissant Sandwiches – Recipe in Colors

🟡 Ingredients

• 🟤 3 cups cooked chicken (shredded or diced)
• ⚪ 1 cup mayonnaise
• 🟢 ½ cup chopped celery
• 🔴 ½ cup dried cranberries
• 🟣 ¼ cup chopped red onion (optional)
• 🟢 2 tbsp chopped parsley
• 🧂 1 tsp salt
• ⚫ 1 tsp black pepper
• 🟡 1 tbsp lemon juice
• 🥐 12 mini croissants

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🔵 Instructions

1️⃣ Prepare the Chicken Salad

In a big bowl, mix together:
🟤 chicken + ⚪ mayonnaise + 🟢 celery + 🔴 cranberries

• 🟣 red onion + 🧂 salt + ⚫ pepper + 🟡 lemon juice + 🟢 parsley.

Stir until creamy and well combined.

2️⃣ Prep the Croissants

• Slice each 🥐 mini croissant through the middle, but not fully (like a sandwich pocket).

3️⃣ Fill

• Stuff each croissant with a generous amount of chicken salad.

4️⃣ Serve

• Chill for 30 minutes for best texture.
• Serve cold — perfect for parties, picnics, or buffets!

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❤️ Want it in Arabic, Darija, or scaled up for 100 or 500 pieces?

 

Here’s a Recipe in Colors inspired by the dish in your image — creamy, cheesy chicken tortilla rolls! 🌯🔥
(Just like the colorful recipe cards you always ask for 😊)

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🌈 Creamy Chicken Tortilla Rolls – Recipe in Colors

🟡 Ingredients

• 🟤 2 cups cooked chicken breast (shredded or cubed)
• ⚪ 1 cup cream cheese (softened)
• 🟡 1 cup shredded mozzarella
• 🟠 1 cup shredded cheddar
• 🟢 2 tbsp chopped parsley
• ⚪ 1 tsp garlic powder
• ⚫ 1 tsp black pepper
• 🧂 1 tsp salt
• 🟡 6–8 medium tortillas
• ⚪ ½ cup Alfredo sauce (or any creamy white sauce)
• 🟢 Extra chopped parsley for topping

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🔵 Instructions

1️⃣ Prepare the Filling

• In a bowl, mix:
  🟤 chicken + ⚪ cream cheese + 🟡 mozzarella + 🟠 cheddar
  • ⚪ garlic powder + ⚫ black pepper + 🧂 salt + 🟢 parsley.
• Stir until creamy and fully combined.

2️⃣ Fill the Tortillas

• Lay out each 🟡 tortilla.
• Add a generous line of chicken filling in the center.
• Roll tightly.

3️⃣ Add the Creamy Topping

• Place rolls into a baking dish.
• Spread ⚪ Alfredo sauce on top.
• Sprinkle a little 🟡 mozzarella for a golden finish.

4️⃣ Bake

• Bake at 200°C (400°F) for 15–20 minutes
  until golden, bubbly, and slightly toasted on top.

5️⃣ Garnish & Serve

• Sprinkle 🟢 fresh parsley.
• Serve hot with garlic dip or ranch. 😋🔥

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❤️ Want the same recipe in Arabic, Darija, or with exact measurements for 500 pieces (for your big parties 😉)?

Strawberry Cheesecake Dump Cake

 

Here’s a super easy, 4-ingredient Strawberry Cheesecake Dump Cake 🍓🍰—no mixing bowls, no fuss, just dump and bake!

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Strawberry Cheesecake Dump Cake

Ingredients

• 2 cans (21 oz each) strawberry pie filling
• 1 block (8 oz) cream cheese, cubed
• 1 box white cake mix (or vanilla cake mix)
• 1 cup butter (melted)

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Instructions

1. Prep the pan
   Grease a 9×13 baking dish.

2. Layer the fillings
   • Spread both cans of strawberry pie filling in the pan.
   • Evenly scatter the cream cheese cubes over the strawberries.

3. Add the cake mix
   Sprinkle the dry cake mix evenly on top — don’t mix it in.

4. Add butter
   Pour the melted butter evenly over the cake mix to soak as much as possible.

5. Bake
   Bake at 175°C (350°F) for 45–50 minutes, until the top is golden and the filling is bubbling.

6. Cool & serve
   Let it rest 10 minutes. Serve warm or chilled.
   Amazing with vanilla ice cream or whipped cream 😍

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If you’d like, I can make:
✨ a colorful “Recipe in Colors” version
✨ a Darija version
✨ or a printable card!

No-Bake Peanut Butter Cheesecake Balls

 

Here’s a delicious and easy recipe for No-Bake Peanut Butter Cheesecake Balls — perfect for parties, gifting, or snacking 😋🥜🎉

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No-Bake Peanut Butter Cheesecake Balls

Ingredients

• 1 cup cream cheese, softened
• 1 cup peanut butter (creamy)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup graham cracker crumbs (or digestive biscuit crumbs)
• 1 cup chocolate chips (for coating)
• 1 tablespoon coconut oil (optional, helps chocolate melt smoothly)

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Instructions

1. Make the filling:
   In a bowl, beat the cream cheese, peanut butter, powdered sugar, and vanilla until smooth and creamy.

2. Shape the balls:
   Add the graham cracker crumbs and mix until a dough forms.
   Roll into small balls and place them on a tray lined with parchment paper.

3. Chill:
   Freeze the balls for 20–30 minutes until firm.

4. Coat with chocolate:
   Melt chocolate chips with coconut oil.
   Dip each peanut butter ball into the melted chocolate and place back on the tray.

5. Set:
   Refrigerate until the chocolate hardens.

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Optional ideas

• Drizzle white chocolate over the top for decoration.
• Roll the balls in crushed peanuts instead of chocolate.
• Add a pinch of sea salt on top for a sweet-salty finish.

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If you want, I can also make a “Recipe in Colors” version, a Darija version, or a short TikTok-style recipe card!

 

Here it is — 🥥🥧 The Absolute BEST Coconut Cream Pie!
Creamy, dreamy, coconutty… everything a perfect coconut pie should be. ✨😋

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🥥 THE ABSOLUTE BEST COCONUT CREAM PIE ✨

⭐ Ingredients

Crust

• 1 ½ cups graham cracker crumbs (or Marie biscuits)
• ⅓ cup melted butter
• ¼ cup sugar

Coconut Cream Filling

• 2 ½ cups whole milk
• 1 cup coconut milk
• ½ cup sugar
• ¼ cup cornstarch
• ¼ tsp salt
• 4 large egg yolks
• 2 tbsp butter
• 1 ½ cups sweetened shredded coconut
• 1 tsp vanilla extract
• ½ tsp coconut extract (optional but amazing)

Whipped Topping

• 1 ½ cups heavy cream
• 3 tbsp powdered sugar
• ½ tsp vanilla
• Toasted coconut (for topping)

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👩‍🍳 Instructions

1. Make the Crust

1. Mix graham crumbs, melted butter, and sugar.
2. Press firmly into a pie dish.
3. Bake at 175°C (350°F) for 10 minutes, then cool.

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2. Make the Coconut Cream Filling

1. In a saucepan: whisk milk, coconut milk, sugar, cornstarch, salt, and egg yolks.
2. Cook on medium heat, whisking constantly until thick and creamy.
3. Remove from heat → add butter, vanilla, coconut extract, and shredded coconut.
4. Pour into cooled crust.
5. Cover with plastic wrap touching the surface to prevent skin.
6. Chill at least 4 hours (overnight = best).

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3. Make the Whipped Topping

1. Beat cold heavy cream + powdered sugar + vanilla until stiff peaks.
2. Spread over the chilled pie.
3. Sprinkle toasted coconut on top.

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🌺 Serving

Chill before slicing for PERFECT creamy slices.
Pairs beautifully with Moroccan mint tea or a cold glass of milk. 🥰

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If you want, I can also make a colorful recipe card style like the ones you love!

Sausage Dipped Pancakes Delight

 

Here’s a delicious recipe idea for Sausage Dipped Pancakes Delight — the perfect sweet-savory breakfast bite!

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🥞🌭 Sausage Dipped Pancakes Delight

Ingredients

• 12 breakfast sausage links (cooked)
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 large egg
• 3/4 cup milk
• 1 tbsp melted butter or oil
• 1/2 tsp vanilla extract (optional)
• Maple syrup (for dipping)

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Instructions

1. Prepare the Sausages
   Cook your sausage links until browned and fully done. Let them cool slightly.

2. Make the Pancake Batter
   In a bowl, whisk together flour, sugar, baking powder, and salt.
   In another bowl, mix egg, milk, melted butter, and vanilla.
   Combine wet and dry ingredients until smooth.

3. Dip the Sausage
   Pierce each sausage with a wooden skewer or toothpick.
   Dip into the pancake batter until fully coated.

4. Fry
   Heat oil in a skillet (about 1 inch deep).
   Fry each dipped sausage on medium heat until golden brown on all sides, about 2–3 minutes.

5. Serve
   Drizzle or dip into warm maple syrup for the perfect sweet-and-savory bite!

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Tips

• For extra crunch, double dip in batter before frying.
• Add cinnamon or nutmeg to the batter for extra flavor.
• Try using turkey sausage or spicy merguez if you want a Moroccan twist!

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If you'd like, I can also create a color-coded recipe card like the ones you enjoy.

 

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🥧 GRANDMA’S SWEET POTATO PIE (LARGE PRINT)

INGREDIENTS

• 1 sweet potato (about 1–1½ pounds)
• 2 large eggs
• 1/2 teaspoon ground nutmeg
• 3 cups white sugar (this seems very high — most recipes use 1 cup or less; I can adjust if you want!)
• 1/2 cup condensed milk
• 1 pie crust (unbaked)

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INSTRUCTIONS

1. PREP THE SWEET POTATO

1. Wash the sweet potato.
2. Boil until soft (about 30–40 minutes).
3. Peel off the skin.
4. Mash until smooth.

2. MIX THE FILLING

In a large bowl, combine:

• Mashed sweet potato
• Eggs
• Nutmeg
• Sugar
• Condensed milk

Mix until smooth.

3. FILL THE PIE CRUST

• Pour the mixture into your unbaked pie crust.
• Smooth the top with a spoon.

4. BAKE

• Bake at 350°F (175°C)
• For 55–65 minutes, or until the center is set.

5. COOL

• Let the pie cool completely before slicing.

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If you want, I can also make:
✅ A less-sweet version
✅ A Moroccan-style version
✅ A printable version

Just tell me!