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Thursday, February 13, 2025

Crack Cake

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 Ingredients

1 yellow  cake mix

3.4 oz. vanilla pudding mix

¼ cup packed light brown sugar

¼ cup granulated sugar

2 teaspoons cinnamon

5 large eggs room temperature

½ cup whole milk

½ cup vegetable oil

1 cup sour cream

½ cup sweet white wine I used a Riesling

GLAZE INGREDIENTS


½ cup salted butter

¼ cup sweet white wine

1 cup granulated sugar

How to Make Crack Cake

Preheat the oven to 350°F. Grease a bundt pan with nonstick baking spray and set aside.

In a medium mixing bowl, beat together all of the cake ingredients.

Beat mixture until fully combined.

Pour batter into prepared bundt pan.

Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean and the edges of the cake have pulled away from the pan.

In a small saucepan, heat butter wine and sugar for the glaze. Heat and stir until sugar is dissolved, then remove from heat.

Use a bamboo skewer or toothpick to poke holes all over the cake bottom (still in the pan).

Pour glaze over the cake and allow it to soak up the glaze. This takes 15-20 minutes.

Once the glaze is absorbed into the cake, loosen the sides of the pan with a spatula as much as possible. Turn the cake out of the pan onto a cake plate.

Cut and serve cake.

Wednesday, February 12, 2025

Heaven In A bowl

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 They don’t call this thing “heaven in a bowl” for nothin’! It’s got layers and layers of the tastiest treats you could find. This is great for parties, Halloween, dessert after a big dinner party or just for 1 very lonely, sad person. However, if you decide to eat this, grab a bib first! It could get messy! Here we go:


Can there really be such a thing? Heaven in a bowl? I did actually research this dilemma only to find that it is true. There really is heaven in a bowl. It involves some of my very favorite treat ingredients and it is all in one delightful dish. Having it in one dish saves me from embarrassment,


Ingredients

1 Pkg.Of Fudge Brownie Mix.

2 Pkgs.Of Miniature Reeses.

4 Cups.Of Cold Milk; preferably 2%.

2 Pkgs.Of instant vanilla pudding.

1 Cup.Of creamy Peanut butter.

4 Tsp.Of Vanilla extract.

Thawed cool whip; I used 2 cans.Of 8-oz.

How To Make Heaven In A bowl

1st Step


To make the brownie batter, just follow the directions on the box. Then, pour the batter into a 12×9-inch pan that has been buttered.


2nd Step


Set oven temperature to 350 degrees and bake for 20-25 minutes. When a toothpick inserted in the center comes out with moist crumbs, the cake is baking.


3rd Step


Put it on a wire rack to cool once you’ve taken it out of the oven. When cool, slice into 3-quarter-inch-thick slices. The peanut butter cups should be halved and used as a garnish. Place aside.


4th Step


In a large bowl, beat the pudding with the milk for 2 minutes. A thick mixture is the desired consistency. Put in the vanilla extract and peanut butter. And combine thoroughly. Mix in 1 1/2 cups of whipped topping.


5th Step


Place one-third of the brownies in a glass dish that holds 5 quarts. Top with the remaining peanut butter cups and a third of the pudding.


6th Step


Layer it again, and again. Finally, sprinkle the remaining topping and the saved peanut butter cups on top. Put in the refrigerator for a few minutes to chill before serving.

Tuesday, February 11, 2025

Triple Crust Peach Cobbler

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 Ingredients

3 Packages (11 ounces each) Betty Crocker™️  pie crust mix

1 cold water cup

1 1/2 sugar cups

3/4 cup melted butter or ghee

2 teaspoons ground nutmeg

2 teaspoon ground cinnamon

2 Vanilla teaspoons

2 Small spoons of lemon extract

2 cans (29 ounces each) chopped peaches in syrup, undrained

How To Make Triple Crust Peach Cobbler

Heat oven to 350 degrees Fahrenheit. Stir one package of pie crust mixture and 1/3 cup of cold water until the mixture forms a ball. Flatten the ball into a rectangle, 11×8 inches. Cutting TO 4 strips, 11 by 2 inches every . Placing strips on an un-greased cookie sheet; Baking 17 min . Sit apart .

Stir one package of pie crust mixture and 1/3 cup of cold water until the mixture forms a ball. Flatten the roll ball to fit the bottom and sides of an un-greased rectangular baking dish, 13 x 9 x 2 inches. Put in a plate and set aside.

Stirring sugar, nutmeg,butter , cinnamon, vanilla, lemon extract, and peaches together in a large bowl. Cast semi of the mixture to the baking plate . Arrange 4 pastry slices on top. Pour rest half of the peach mixture on the top.

Stir one package of pie crust mixture with 1/3 cup cold water until the mixture forms a ball. Flatten the roll ball to fit the mixture into the baking dish. Cutting several holes . Place the crust on top of the mixture in the baking dish. Seal on the edges of the dish.

Baking for an hour . Continue covered in refrigerator.

Pecan Cheesecake Pie

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 Ingredients

For the crust


1 sleeve graham crackers, finely crushed

5 tbsp melted butter

¼ cup brown sugar, packed

Pinch of salt

For the cheesecake


3 (8 oz). blocks cream cheese, softened

1 cup brown sugar, packed

3 large eggs

¼ cup sour cream

2 tbsp all-purpose flour

1 tsp vanilla extract

¼ tsp salt

For the topping


4 tbsp butter

½ cup brown sugar, packed

½ tsp cinnamon

¼ cup heavy cream

1 ¾ cup whole or chopped pecans

Pinch of salt

How To Make Pecan Cheesecake Pie

Preheat the oven to 325 F degrees.

Spray a 9-inch springform pan with cooking spray.

Mix graham crackers, butter, sugar, and salt in a mixing bowl to make the crust.

Press the crust into the pan.

Beat cream cheese and brown sugar with a hand mixer in a bowl.

Add your eggs in one at a time.

Add sour cream, flour, vanilla, and salt. Mix.

Pour the mixture into the pan with the crust.

Wrap the bottom of the pan in aluminum foil and place it on your baking sheet.

Bake for an hour.

Once the cheesecake is done baking, open the oven slightly and let the cheesecake cool in the oven for one hour while it’s off.

Take the cheesecake out of the oven and let it cool in the fridge for at least 5 hours.

Make your topping by melting butter and brown sugar in a skillet on low heat. Let it start to bubble.

Add in cinnamon, heavy cream, pecans, and salt. Mix.

Let the mixture cool off the heat for 20 minutes.

Pour it over the cheesecake and serve.

Classic Creamy Potato Salad Recipe

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 This  creamy  potato salad is the ultimate side dish for any gathering or barbecue. It’s rich, tangy, and filled with hearty flavors that make it a timeless favorite. With tender potatoes, hard-boiled eggs, crunchy veggies, and a perfectly seasoned dressing, this dish is easy to prepare and loved by all.


Recipe:

Ingredients:




6 medium potatoes, peeled and diced

4 hard-boiled eggs, chopped

1 cup mayonnaise

2 tbsp Dijon mustard

1/4 cup chopped pickles or relish

1/3 cup finely chopped celery

1/3 cup finely chopped green onions

2 tbsp chopped parsley (optional)

Salt and black pepper to taste

Instructions:


Cook the Potatoes:

Place the diced potatoes in a pot of salted water and bring to a boil. Cook for 10-15 minutes or until tender but not mushy. Drain and let cool completely.

Prepare the Dressing:

In a large mixing bowl, combine mayonnaise, Dijon mustard, chopped pickles/relish, salt, and black pepper. Mix well.

Assemble the Salad:

Add the cooled potatoes, hard-boiled eggs, celery, and green onions to the bowl with the dressing. Toss gently to coat all ingredients evenly.

Chill and Serve:

Cover and refrigerate for at least 1 hour to allow the flavors to meld. Garnish with parsley before serving, if desired.

Enjoy this creamy potato salad as a side dish for grilled meats, sandwiches, or any festive occasion!

Saturday, February 8, 2025

Pico De Gallo

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 Do you love pico de gallo like I do? It’s a classic Mexican  tomato dip (or sauce) that adds a fresh, healthy, low-calorie boost of flavor to just about any Mexican meal.


Pico de gallo makes a great party appetizer with  tortilla chips or use as a topping for tacos. Huge hit in my house!


How to Make the Best Pico de Gallo

Here are my top tips to ensure that you make the best pico de gallo you’ve ever had.


1) Use ripe red tomatoes.

Ripe tomatoes are absolutely key to making great pico de gallo. Sad pink tomatoes do not make good pico de gallo. Roma tomatoes are a good choice since they are less watery, but use the most beautiful red, ripe tomato variety available. Core your tomatoes and remove the seeds before chopping. Use every last bit of the red tomato flesh inside!


In the winter, you can use cherry tomatoes, which tend to have good flavor year-round. Be prepared to chop them into small pieces, and perhaps give the finished product some extra time to marinate since cherry tomatoes tend to be more firm than most.


2) Chop your ingredients very finely.

Chop your tomato, onion, jalapeño and cilantro finely and you will be rewarded with more flavor in every bite. This is worth the extra effort!


3) Let the onion, jalapeno, lime and salt marinate while you chop the tomatoes and cilantro.

I learned this trick from this recipe. I’ve tested pico de gallo both ways (marinated onion/jalapeño vs. tossing all the ingredients together at once). The marinated onion/jalapeño batches were indeed my most flavorful batches.



Full disclosure: It’s possible that my tomatoes for those batches were better, so I’m not entirely convinced that the method made the difference. This “step” doesn’t take any extra time, though, so I recommend it.


4) Let your pico rest for 15 minutes before serving.

This step gives the flavors time to mingle and brings out their best. As the tomatoes and remaining ingredients rest, the salt draws the moisture out of the ingredients and condenses their flavor.


Try your pico de gallo before and after marinating, and you’ll see what I mean! If you won’t be serving the pico de gallo immediately, you can refrigerate it for several hours or even overnight.


5) Serve with a slotted spoon.

Tomatoes release a good amount of moisture, so you will see some tomato juice pool at the bottom of your bowl. The easiest solution here is to serve your pico de gallo with a slotted spoon or large serving fork.


This way, you don’t transfer a ton of moisture with your pico. Say no to soggy nachos!


Ingredients

1 cup finely chopped white onion (about 1 small onion)

1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat)

¼ cup lime juice

¾ teaspoon fine sea salt, more to taste

1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped

½ cup finely chopped fresh  cilantro (about 1 bunch)

How To Make Pico De Gallo

In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the  tomatoes and cilantro.

Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing.

For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days

Tuesday, February 4, 2025

Tres Leches Cake

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 Every person in my family would rank Tres Leches Cake in our top favorites of all time! I love that it’s not overly sweet, it’s super easy to make, I can make it in advance, and its absolutely delicious! We make it really often, especially when we’re having a bunch of other Mexican food favorites to serve with it.


Ingredients

½ cup butter, 1 stick

1 cup sugar

5 eggs

1 teaspoon vanilla

1 ½ cups flour

1 teaspoon baking powder

½ teaspoon salt

2 cups whole milk

12oz can evaporated milk

14oz can sweetened condensed milk

1 1/2 cups whipping cream

1 cup sugar

1 teaspoon vanilla

How To Make Tres Leches Cake

Preheat oven to 350 degrees F and grease a 9×13 baking dish.

In a large bowl, combine butter and sugar and beat until smooth. Add eggs and vanilla, beat until light and fluffy.

In a small bowl, sift together flour, baking powder, and salt. Once combined, slowly add dry ingredients to the wet.

Transfer batter to the prepared baking dish and bake for 30-35 minutes or until an insert toothpick comes out clean.

Pierce the top of the cake with a fork all over and allow it to cool to room temperature.

In a large bowl, mix together the whole milk, evaporated milk, and condensed milk. Pour the milk mixture over the cooled cake and allow time for the liquid to absorb.

In a chilled bowl, whip the heavy cream, 1 cup of sugar, and vanilla together until peaks form. Spread whipped topping over the cake once all the milk has soaked in.

Sprinkle cinnamon over the top if desired. Keep cake refrigerated and serve chilled.

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