Mama Rae's Soul Food Kitchen & Catering

09/06/2024

I am going to try this without the pasta

09/06/2024

09/06/2024

Lamb Shank with Creamy Mashed Potatoes 🍖

Ingredients:

2 lamb shanks
4 large potatoes, peeled and cubed
1 onion, chopped
3 cloves garlic, minced
2 cups beef broth
1 tablespoon olive oil
2 tablespoons butter
1/2 cup heavy cream
Salt and pepper to taste
Fresh rosemary for garnish
Instructions:

Heat olive oil in a large pot over medium heat. Sear lamb shanks until browned on all sides. Remove and set aside.
In the same pot, add chopped onion and garlic, cooking until softened.
Pour in beef broth and bring to a simmer. Return lamb shanks to the pot, cover, and simmer for 2 hours until tender.
Meanwhile, boil potatoes in salted water until soft. Drain and mash with butter and heavy cream until smooth.
Season lamb shanks and mashed potatoes with salt and pepper to taste.
Serve lamb shanks over the creamy mashed potatoes, garnished with fresh rosemary.
Notes:

For a lighter option, substitute heavy cream with milk in the mashed potatoes.
Prep Time: 15 mins | Cooking Time: 2 hrs 15 mins | Total Time: 2 hrs 30 mins | Servings: 2

09/05/2024

Made oatmeal raisin cookies
1 1/2 cup crisco
2 cups brown sugar
1 cup sugar
2 eggs
1/2 cup water
2 tsp vanilla
6 cups of uncooked oats (quick)
2 1/2 cups flour
2 tsp salt
1 tsp baking soda
2 tsp cinnamon
1 1/2 cups raisins
Heat oven to 350. Beat shortening, sugars, eggs, water, vanilla until creamy. Add combined remaining ingredients and mix. I Bake for 11 min, then rotate pans from front to back and top to bottom rack in the oven. Cook another 4 min and check to see if done. For variety add nuts, chocolate chips or coconut. Makes 60 cookies

09/04/2024

Decadent Oreo Cheesecake

Ingredients

For the crust:

1 1/2 cups crushed Oreo cookies
1/4 cup unsalted butter, melted
For the filling:

4 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 cup heavy cream
1 cup chocolate chips, melted
1 cup crushed Oreos
For the topping:

1/2 cup chocolate sauce
Whole Oreos
Crushed Oreos, for garnish
Directions:

Prepare the crust: Preheat oven to 350°F (175°C). Mix crushed Oreo cookies with melted butter. Press mixture into bottom of springform pan. Bake for 10 minutes, then let cool.

Make the filling: Beat cream cheese and sugar until smooth. Add sour cream and heavy cream, mixing until well combined. Mix in melted chocolate and crushed Oreos. Pour mixture over cooled crust.

Bake: Bake in preheated oven for 60 minutes or until center is set. Allow to cool to room temperature and then refrigerate for at least 4 hours or overnight.

Prepare the topping: Drizzle chocolate sauce over top of cooled cheesecake. Garnish with whole Oreos and a few crushed Oreos.

Serve: Slice and enjoy chilled.

09/01/2024

🌟 Ferrero Rocher & Oreo Bliss Cake: A Heavenly Delight 🌟
Dive into a slice of paradise with our Ferrero Rocher & Oreo Bliss Cake, the ultimate treat for chocolate and cookie enthusiasts! With layers of moist chocolate cake, luscious Oreo frosting, and topped with Ferrero Rocher chocolates, this cake is pure indulgence.

Ingredients:

Chocolate Cake Layers:

250 grams all-purpose flour
75 grams unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
200 grams granulated sugar
200 grams brown sugar
2 large eggs
120 milliliters vegetable oil
240 milliliters buttermilk
2 teaspoons vanilla extract
240 milliliters hot water
Oreo Frosting:

200 grams unsalted butter, softened at room temperature
400 grams icing sugar
1 teaspoon vanilla extract
200 grams Oreo cookies, finely crushed
2-3 tablespoons milk
Decoration:

Ferrero Rocher chocolates
Crushed Oreo cookies
Instructions:

Preheat and Prep:
Preheat your oven to 180°C (350°F). Grease and flour two round cake pans.

Whisk the Dry Ingredients:
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Cream Together the Sugars and Butter:
In another bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

Combine Wet and Dry Ingredients:
Alternately add the dry ingredients and buttermilk to the wet ingredients, mixing until just combined. Don't overmix! Finally, stir in the hot water until fully incorporated.

Bake the Cake Layers:
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans before frosting.

Whip Up the Oreo Frosting:
In a large bowl, cream together the softened butter and icing sugar until light and fluffy. Beat in the vanilla extract and then gently fold in the crushed Oreo cookies. Add milk one tablespoon at a time until the frosting reaches a spreading consistency.

Assemble the Cake:
Once the cakes are cool, place one layer on a serving plate. Spread a generous layer of Oreo frosting on top. Top with the second cake layer and frost the entire cake, including the sides.

Ferrero Rocher Magic:
Decorate the top of the cake with Ferrero Rocher chocolates. Gently press them into the frosting or arrange them creatively. Sprinkle the sides of the cake with crushed Oreo cookies for an extra textural and visual treat.

Refrigerate and Enjoy:
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Slice, serve, and savor the delicious combination of chocolate cake, creamy Oreo frosting, and decadent Ferrero Rocher chocolates! 💜💜💜🧡

Indulge in this exquisite treat that's sure to become a favorite for any celebration!

08/28/2024

Chocolate cake that melts in your mouth 🥰

🍫🎂❤️

Ingredients📝📋

For the Chocolate Cake:
1 3/4 cups all-purpose flour 🌾
3/4 cup unsweetened cocoa powder 🍫
1 1/2 teaspoons baking powder 🥄
1 1/2 teaspoons baking soda 🥄
1 teaspoon salt 🧂
2 cups granulated sugar 🍚
2 large eggs 🥚
1 cup whole milk 🥛
1/2 cup vegetable oil 🛢️
2 teaspoons vanilla extract 🌼
1 cup boiling water ☕ (or hot coffee for a richer flavor)
For the Chocolate Frosting:
1 cup unsalted butter, softened 🧈
2/3 cup unsweetened cocoa powder 🍫
3 cups powdered sugar 🍚
1/3 cup whole milk 🥛
1 teaspoon vanilla extract 🌼
Pinch of salt 🧂
Instructions:
Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper. 🔥
Mix the Dry Ingredients:

In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. 🌾🍫🥄🧂
Prepare the Wet Ingredients:

In a separate large mixing bowl, beat the sugar, eggs, milk, vegetable oil, and vanilla extract until well combined. 🍚🥚🥛🛢️🌼
Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet mixture, mixing until smooth. 🌾🍫
Stir in the boiling water (or hot coffee) until the batter is well combined. The batter will be thin, which helps create a moist cake. ☕🍫
Bake the Cake:

Pour the batter evenly into the prepared cake pans. 🍰
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. 🎂🔥
Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. ❄️
Prepare the Chocolate Frosting:

In a large mixing bowl, beat the softened butter until creamy. 🧈
Gradually add the cocoa powder, powdered sugar, milk, vanilla extract, and salt, beating until the frosting is smooth and fluffy. 🍫🍚🥛🌼🧂
Assemble the Cake:

Once the cakes are completely cooled, place one cake layer on a serving plate. 🎂
Spread a generous amount of frosting over the top of the first layer. 🍫
Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting. 🍰🍫
Serve:

Slice and enjoy this rich, Chocolate Cake with a glass of milk or a cup of coffee. Perfect for birthdays, celebrations, or any time you're craving something chocolatey.😍🍫🎂❤️

08/25/2024

Gooey Caramel Pecan Tartlets 😋🥧
Ingredients:
1 cup all-purpose flour
1/2 cup unsalted butter, chilled and cubed
2 tablespoons granulated sugar
1/4 teaspoon salt
1/4 cup cold water
1 cup pecan halves
1/2 cup brown sugar
1/2 cup corn syrup
2 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
Directions:

Preheat the oven to 350°F (175°C).
In a food processor, combine flour, chilled butter, sugar, and salt. Pulse until mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, until dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
Roll out dough on a lightly floured surface and cut into circles to fit a muffin tin. Press dough into the muffin tin cups.
In a medium bowl, whisk together brown sugar, corn syrup, eggs, melted butter, vanilla extract, and salt until well combined.
Place a few pecan halves in each tart shell. Pour filling over the pecans, filling each shell about 3/4 full.
Bake for 25-30 minutes, or until filling is set and crust is golden brown. Cool completely before removing from the tin.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour

Kcal: 320 kcal | Servings: 12 tarts

08/24/2024

08/23/2024

Midnight Fudge Cake
Ingredients:
1/2 cup butter
1 cup sugar
2 eggs
1 tsp vanilla extract
1/2 cup cocoa powder
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
Directions:
Preheat oven to 350°F (175°C). Cream butter and sugar until fluffy.
Beat in eggs and vanilla. Stir in cocoa powder, flour, baking powder, and salt.
Pour into a greased pan, bake for 25-30 minutes until set.
Prep Time: 15 mins | Cooking Time: 30 mins | Total Time: 45 mins
Kcal: 300 | Servings: 8

08/23/2024

Peach Cobbler Cheesecake Cup Recipe 🍑🧁
These Peach Cobbler Cheesecake Cups are the perfect blend of creamy cheesecake, sweet peaches, and a buttery cobbler crust, all in a convenient cup-sized treat!

Ingredients:
For the Crust:

1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
For the Cheesecake Filling:

8 oz cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg
1/4 cup sour cream
For the Peach Cobbler Topping:

2 ripe peaches, peeled and diced
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons unsalted butter, melted
1/4 cup all-purpose flour
1/4 cup rolled oats (optional, for extra texture)
For Garnish:

Whipped cream
A sprinkle of cinnamon
Instructions:
Prepare the Crust:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
Press about a tablespoon of the mixture into the bottom of each liner to form the crust.
Bake the crusts for 5-7 minutes until lightly golden. Set aside to cool.
Prepare the Cheesecake Filling:

In a large bowl, beat the softened cream cheese and sugar until smooth.
Add the vanilla extract, egg, and sour cream, and continue to beat until creamy and well combined.
Spoon the cheesecake mixture over the cooled crusts, filling each cup about 3/4 full.
Prepare the Peach Cobbler Topping:

In a separate bowl, combine the diced peaches, brown sugar, cinnamon, nutmeg, melted butter, flour, and oats (if using).
Mix until the peaches are well coated and the topping has a crumbly texture.
Spoon a generous amount of the peach mixture over the cheesecake layer in each cup.
Bake the Cheesecake Cups:

Bake in the preheated oven for 20-25 minutes, or until the cheesecake is set and the cobbler topping is golden.
Remove from the oven and allow to cool completely in the pan.
Serve and Enjoy:

Once cooled, chill the cheesecake cups in the refrigerator for at least 2 hours before serving.
Top with a dollop of whipped cream and a sprinkle of cinnamon for garnish.

08/21/2024

🍫 How much do you love Oreo desserts? 🍫

This towering Oreo drip cake is a chocolate lover’s dream! With layers of moist cake, smooth Oreo buttercream, and a rich chocolate ganache, it's pure indulgence. 🍰✨

Ingredients:
Cake Layers:
2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
Oreo Buttercream:
1 cup unsalted butter, softened
4 cups powdered sugar
1/2 cup finely crushed Oreo cookies
1 tsp vanilla extract
2-3 tbsp heavy cream
Chocolate Ganache:
1/2 cup heavy cream
1/2 cup dark chocolate, chopped
Decoration:
Whole Oreo cookies
Extra Oreo buttercream for piping
Instructions:
Make the Cake: Preheat oven to 350°F (175°C). Mix dry ingredients in a bowl. Add eggs, milk, oil, and vanilla. Stir in boiling water. Divide batter into cake pans and bake for 30-35 minutes.
Prepare Oreo Buttercream: Beat butter until smooth. Gradually add powdered sugar. Mix in crushed Oreos, vanilla, and heavy cream until creamy.
Assemble the Cake: Layer the cakes with Oreo buttercream between each layer. Frost the cake with remaining buttercream.
Make Ganache: Heat heavy cream and pour over chopped chocolate. Stir until smooth. Drizzle over the top of the cake.
Decorate: Pipe extra buttercream on top and decorate with whole Oreo cookies.
🍽️ Prep Time: 45 minutes | Baking Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 12-14 slices

08/19/2024

🍑🔥🤌🤌 Peach Cobbler Cheesecake Cups 🤌🤌🔥🍑

These Peach Cobbler Cheesecake Cups are the perfect individual-sized desserts, combining creamy cheesecake, juicy peaches, and a buttery streusel topping. A delightful treat that’s sure to impress!

📝 Ingredients:

For the Crust:

1 cup graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:

16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the Peach Cobbler Topping:

3-4 peaches, peeled and sliced (or use canned peaches, drained)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon cornstarch
1 tablespoon lemon juice
For the Streusel Topping:

1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, cold and cubed
🧁 Directions:

Preheat Oven:

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Prepare the Crust:

In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until evenly combined.
Press about a tablespoon of the mixture into the bottom of each cupcake liner, pressing it down firmly with the back of a spoon.
Prepare the Cheesecake Filling:

Beat softened cream cheese in a large bowl until smooth.
Add granulated sugar and beat until well combined.
Add eggs one at a time, beating well after each addition.
Mix in vanilla extract.
Spoon the cheesecake mixture over the crust in each cupcake liner, filling about 3/4 of the way.
Prepare the Peach Cobbler Topping:

In a medium bowl, toss sliced peaches with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice until well coated.
Spoon the peach mixture over the cheesecake layer in each cupcake liner.
Prepare the Streusel Topping:

In a small bowl, mix flour, rolled oats, brown sugar, and cinnamon.
Add cold cubed butter and use a pastry cutter or your fingers to mix until crumbly.
Sprinkle the streusel topping over the peach layer in each cupcake liner.
Bake:

Bake in the preheated oven for 20-25 minutes, or until the cheesecake is set and the topping is golden brown.
Remove from the oven and allow the cheesecake cups to cool in the muffin tin for about 10 minutes before transferring to a wire rack to cool completely.
Chill:

Once completely cool, refrigerate the cheesecake cups for at least 2 hours before serving.
Enjoy:

Serve chilled and enjoy the perfect blend of creamy cheesecake, juicy peaches, and crunchy streusel topping!

08/17/2024

Elegant Black and White Tuxedo Cake

Ingredients:

For the Chocolate Cake:

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup hot water or hot coffee
For the White Chocolate Mousse:

8 oz white chocolate, chopped
1 1/2 cups heavy whipping cream, divided
1 tsp vanilla extract
For the Dark Chocolate Ganache:

8 oz dark chocolate, chopped
1 cup heavy whipping cream
1 tbsp unsalted butter

Directions:

Make the Chocolate Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the buttermilk, vegetable oil, eggs, and vanilla extract. Beat until smooth.
Gradually add the hot water (or coffee), mixing until the batter is well combined.
Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the White Chocolate Mousse:

Heat 1/2 cup of the heavy cream in a small saucepan until simmering. Pour over the chopped white chocolate in a bowl and let sit for 2 minutes.
Stir until the chocolate is fully melted and smooth. Allow to cool to room temperature.
Whip the remaining 1 cup of heavy cream to stiff peaks. Gently fold the whipped cream into the cooled white chocolate mixture. Refrigerate until ready to use.
Make the Dark Chocolate Ganache:

Heat the heavy cream and butter in a small saucepan until simmering.
Pour the hot cream over the chopped dark chocolate in a bowl and let sit for 2 minutes.
Stir until the chocolate is fully melted and the ganache is smooth. Let cool slightly before using.
Assemble the Cake:

Place one layer of the chocolate cake on a serving plate. Spread the white chocolate mousse evenly over the top.
Place the second layer of cake on top, pressing gently.
Pour the dark chocolate ganache over the top of the cake, allowing it to drip down the sides for a dramatic effect.
Refrigerate the cake for at least 1 hour before serving to allow the mousse and ganache to set.
Prep Time: 45 minutes | Cook Time: 35 minutes | Total Time: 1 hour 20 minutes

Calories: 550 kcal | Servings: 12 servings

08/17/2024

Italian Cream Cake
This Italian Cream Cake is a moist, coconut-scented layer cake coated in a rich cream cheese frosting, speckled with crushed pecans. It's a classic dessert that’s perfect for any occasion.

Total Time: 1 hour 5 minutes
Prep Time: 40 minutes
Bake Time: 20 minutes
Cooling Time: 20 minutes

Ingredients
For the Cake:

1/2 cup butter, softened
1/2 cup shortening
1 cup granulated sugar
4 egg yolks
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup shredded coconut
1/2 cup chopped pecans
4 egg whites
For the Cream Cheese Frosting:

8 ounces cream cheese, softened
1/2 cup butter, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans

Ram Nam
Instructions

1. Prepare the Cake Batter:

Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round baking pans.
In a large bowl, cream together the butter, shortening, and granulated sugar until light and fluffy (about 5-7 minutes).
Beat in the egg yolks and vanilla extract.
In a separate bowl, combine the flour and baking soda. Gradually add to the creamed mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Beat until just combined.
Stir in the shredded coconut and chopped pecans.
2. Beat the Egg Whites:

In a clean bowl, beat the egg whites with clean beaters until stiff peaks form.
Gently fold 1/4 of the egg whites into the batter to lighten it. Then fold in the remaining egg whites until well combined.
3. Bake the Cakes:

Divide the batter evenly among the prepared pans.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
4. Prepare the Cream Cheese Frosting:

Beat the cream cheese and butter together until smooth.
Gradually add the confectioners' sugar and vanilla extract, beating until fluffy.
Stir in the chopped pecans.
5. Assemble the Cake:

Place one layer of cake on a serving plate or cake stand. Spread a layer of cream cheese frosting over the top.
Add the second layer of cake and spread with frosting.
Add the final layer of cake and frost the top and sides of the cake.
Store the cake in the refrigerator until ready to serve.
Tips & Variations
DIY Buttermilk: To make your own buttermilk, mix 1 tablespoon of white vinegar or lemon juice with enough milk to make 1 cup. Let it stand for 5 minutes.
Add Amaretto: For a boozy twist, add a splash of amaretto to the frosting and lightly brush the cooled cake layers with it.
Nut Substitutes: Swap pecans for walnuts or hazelnuts for a different flavor.
Smaller Portions: Cut the recipe in half to make a smaller cake or use the batter for cupcakes or mini cakes.
Storage: Keep the cake in an airtight container in the refrigerator for up to 7 days. For longer storage, freeze for up to 2-3 months, but be aware that freezing may affect the texture.
Enjoy your homemade Italian Cream Cake, perfect for any celebration or as a delightful treat.

08/14/2024

GARLIC PARMESAN PORK CHOPS WITH CHEESY SCALLOPED POTATOE 🤤
Full recipe in the comments 💬

08/13/2024

🎂 Triple Layer Strawberry Cake Extravaganza

Remember those summer days when the smell of strawberries filled the kitchen and laughter danced around the table? This Triple Layer Strawberry Cake is a slice of nostalgia wrapped in a deliciously light, fluffy embrace. Perfect for family gatherings or simply indulging in a sweet memory. Give it a try and let the sweetness of strawberries brighten your day!

🍓 Ingredients:

- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup fresh strawberries, pureed
- 1 tsp vanilla extract

🍰 Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
2. In a bowl, mix flour, baking powder, baking soda, and salt. Set aside.
3. Beat butter and sugar until creamy. Add eggs one at a time, mixing well after each addition.
4. Gradually add flour mixture and milk, alternating, beginning and ending with flour.
5. Fold in strawberry puree and vanilla extract.
6. Divide batter evenly among pans and bake for 25-30 minutes. Cool completely.
7. Frost and layer with your favorite strawberry frosting or whipped cream. Enjoy!

08/12/2024

To make the best Doritos nachos, gather the following ingredients: a bag of Doritos (your choice of flavor), 1 pound of ground beef or chicken, 1 packet of taco seasoning, 1 can of black beans (rinsed and drained), 1 cup of shredded cheddar cheese, 1 cup of shredded Monterey Jack cheese, 1 cup of salsa, 1 cup of guacamole, 1 cup of sour cream, 1/2 cup of sliced jalapeños, 1/4 cup of sliced black olives, and 1/4 cup of chopped fresh cilantro. Preheat your oven to 350°F (175°C). In a skillet over medium heat, cook the ground beef until browned, then drain excess fat and stir in taco seasoning according to package instructions. On a large baking sheet, spread out a layer of Doritos, then evenly distribute the seasoned beef, black beans, and both cheeses over the chips. Bake in the preheated oven for about 10 minutes, or until the cheese is melted and bubbly. Once done, remove from the oven and top with salsa, guacamole, sour cream, jalapeños, olives, and cilantro. Serve immediately while warm and enjoy your ultimate Doritos nachos!.Full recipe in 1st C.O.M.M.E.N.T

08/09/2024

Caramel Brownie Cheesecake 🍰

This Caramel Brownie Cheesecake is a delightful treat with its rich layers and sweet caramel swirl, making it a showstopper dessert that everyone will love. Enjoy making this cherished recipe with your family!

Ingredients:

For the Brownie Base:

1 pack brownie mix (plus extra ingredients as indicated on the package)
For the Cheesecake Layer:

24 oz cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/4 cup sour cream
1/4 cup heavy cream
For the Caramel Swirl:

1/2 cup caramel sauce (plus extra for drizzle)
For Decoration:

Whipped cream
Chocolate chips
Directions:

Prepare the Brownie Base:

Preheat oven to 350°F (175°C).
Grease a 9-inch springform pan.
Prepare the brownie batter according to the package instructions and pour it into the prepared pan.
Bake as directed on the package. Allow the brownie base to cool completely.
Make the Cheesecake Layer:

Reduce the oven temperature to 325°F (160°C).
In a large bowl, beat the softened cream cheese and granulated sugar until smooth.
Add the vanilla extract and eggs, one at a time, beating well after each addition.
Mix in the sour cream and heavy cream until the mixture is smooth and creamy.
Pour the cheesecake mixture over the cooled brownie base.
Add Caramel Swirl:

Drizzle the caramel sauce over the cheesecake layer.
Use a knife or skewer to gently swirl the caramel into the cheesecake mixture.
Bake the Cheesecake:

Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 1 hour.
Cool and Decorate:

Remove the cheesecake from the oven and let it cool to room temperature.
Refrigerate the cheesecake overnight to set.
Before serving, decorate the top with a drizzle of caramel sauce, whipped cream, and chocolate chips.
Tips:

Brownie Base: Ensure the brownie base is completely cooled before adding the cheesecake layer to prevent mixing.
Swirling Caramel: Avoid over-mixing the caramel swirl to maintain a marbled effect.
Slow Cooling: Cooling the cheesecake slowly in the oven helps prevent cracks.
Enjoy this delightful Caramel Brownie Cheesecake with your loved ones!

08/09/2024

Gooey German Chocolate Caramel Cupcakes
Ingredients:
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup hot water
1/2 cup caramel sauce
1/2 cup chopped pecans
1/4 cup shredded coconut
Directions:
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients and mix until well combined.
Gradually add the hot water and mix until the batter is smooth.
Pour the batter into the prepared muffin tin, filling each liner about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Once the cupcakes are cool, drizzle the caramel sauce over the top of each one.
Sprinkle the chopped pecans and shredded coconut on top of the caramel drizzle.
Serve and enjoy!
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 280 kcal | Servings: 12 cupcakes

08/09/2024

Key Lime Cheesecake Parfaits 🍋: All the flavors of key lime pie layered in individual glasses. Creamy, tart, and deliciously no-bake!
Ingredients
1 2/3 cups finely crushed Graham cracker crumbs (about 14 whole sheets)
8 tablespoons unsalted butter , melted
16 ounces cream cheese , softened
3 tablespoons powdered sugar
1 cup sweetened condensed milk
1/3 cup key lime juice
1/4 cup granulated sugar
1 tablespoon lime zest
Whipped cream

Instructions
In a bowl, combine graham cracker crumbs and melted butter.
Using a handheld electric mixer, beat the cream cheese and powdered sugar together until smooth and creamy. Beat in the condensed milk, key lime juice, granulated sugar, and lime zest until creamy and well incorporated.
Place mixture in the fridge for about 1-2 hours to firm up. (This step is optional, but it makes it easier to pipe.)
Transfer mixture to a piping bag.
Alternate the graham cracker crumbs and the cheesecake mousse into 8, 8 ounce canning jars (starting with the crackers and ending with the mousse.) Secure with lids.
Place in the fridge for about 3 hours to set completely.
Unfasten lids, pipe some whipped cream on top and garnish with lime zest.
Serve and enjoy 😉