Tres Leches - Three-Milk Cake

ingredients

Cake

1 cup sugar

5 large eggs, separated

1/3 cup whole milk

½ teaspoon vanilla extract

1 cup all-purpose flour

1½ teaspoons baking powder

½ teaspoon cream of tartar

Preheat the oven to 350F. Generously butter a 13x9-inch rectangular baking dish the deeper the better, I usually use one that has over 2.8 quart capacity.

Beat ¾ cup of the sugar with the egg yolks until light and fluffy, about 5 minutes or so. Fold the vanilla, flour and baking powder along with the milk.

Beat the egg whites to soft peaks, adding the cream of tartar after 20 seconds. Gradually add the remaining ¼ cup of sugar and continue beating until the whites are glossy and firm, but not dry. Gently fold the whites into the yolk batter. Pour this into the buttered baking dish.

Bake the cake until it feels firm and an inserted toothpick/cake tester comes out clean, 40 to 50 minutes. Take out of the oven and place on a wire rack to cool off. After 10 minutes of so, with a spoon, gently scrap away the top crust of the cake, exposing the layer underneath, using a fork, gently pierce the cake all over. At this point, let the cake cool completely.

Make the Milk soaking cream.

instructions

1 - 14 ounce can Sweetened Condense Milk

1 - 12 ounce can of Evaporated Milk

1 can (use the empty one of the Evaporated Milk) of whole milk

1 - 6.7 ounce can of Heavy Table Cream

1 tablespoon of rum (don’t skip this, it gives it a whole other dimension, and you will not taste it)

3 egg yolks (save the whites for the topping)

Warm up the whole milk until almost hot, using the microwave or over the stove top.

Pour the hot milk into a container or blender and then add the rest of the ingredients. Mix/blend until fully combined. I usually take a taste at this point add more rum or cream if needed, You don’t want this to be overly sweet cream and the Heavy cream and rum tends to tone down the sweetness.

Pour the soaking cream over the cool cake, the cake should automatically start soaking up the cream, but if it pools in any particular area, just move it around so it will absorbed.

Cover with aluminum foil and place in the refrigerator while you make the Meringue toping.

Note: the Heavy Table Cream can be found in most Latin supermarkets and in some cases in your local supermarket in the “Latin” or “Ethic” food section. If you can not find it, you can use Sour Cream instead, measure the amount using the empty can of the evaporated Milk - about half of the can, or if you have a scale then measure the 6.7 ounces needed. Also if you are worried about the “raw” egg factor in the soaking milk, you can exclude, but since you are warming up the milk, this will “cook” the raw eggs when mixing.

Meringue

1 cup sugar

¼ cup of water

½ teaspoon cream of tartar

3 eggs white (saved from the Soaking cream)

¼ teaspoon of vanilla extract

Place ¾ cup plus 2 tablespoons of sugar in a heavy saucepan with ¼ cup of water. Cover and cook over high heat, for 2 minutes. Uncover the pan and cook the sugar to the soft ball stage, 239F on a candy thermometer, 6 to 8 minutes.

Meanwhile, beat the egg whites to soft peaks with the cream of tartar. Add the remaining 2 tablespoons of sugar and continue to beating to stiff peaks. Pour the boiling sugar syrup in a thin stream into the whites and continue beating until the mixture is cool to the touch and is nice and glossy white, add the vanilla extract and mix once more until incorporate.

Finishing the cake

Take the cool cake out of the refrigerator and using an offset spatula, spread the meringue all over the top of the cake. Once is fully covered, I like to put some maraschino cherries on top (use a paper towel to dry the liquid off a bit). Cover again with foil and back into the refrigerator it goes. You can served this the same day its made, as long as you give it at least 2 hours of refrigeration time. It’s best the next day.

Note: You will have some meringue left over, which gives you a perfect excuse to make chocolate cupcakes in order to frost them with the left over.

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"Cracked Out" 7up Biscuits

ingredients

2 cups Bisquick

1/2 cup sour cream

1 1/2 Tbsp dry Ranch dressing mix

1/2 cup shredded cheddar cheese

3 strips cooked bacon, chopped

1/2 cup 7-up

1/4 cup melted butter

instructions

Preheat oven to 450.

In a medium bowl, combine Bisquick, sour cream, Ranch, cheese and bacon. Stir in 7UP. Stir just until combined. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out. Cut with a 2 1/2-inch round biscuit cutter.

Melt 1/4 cup butter in a 9-inch square pan. Place cut biscuits in pan.

Bake for 12-15 minutes or until golden brown.

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S’mores Muddy Buddies® Brownies

ingredients

1 box premium brownie mix

Water, vegetable oil and egg called for on brownie mix box

2 cups miniature marshmallows

1 1/2 cups Chex Mix® Muddy Buddies® Brownie Supreme snack mix (from 10.5-oz bag)

1 bar (1.55 oz) milk chocolate candy, broken into 1-inch squares

instructions

Heat oven to 350°F (325°F for dark or nonstick pan). Make brownies as directed on box for 9-inch square pan. After removing pan from oven, set oven control to broil.

Immediately sprinkle marshmallows and snack mix over warm brownies. Broil with top 4 to 5 inches from heat 30 to 60 seconds or until marshmallows are golden brown. (Watch carefully; marshmallows and snack mix will brown quickly.)

Sprinkle with candy. Cool about 30 minutes. Cut into 4 rows by 4 rows. Store loosely covered.

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Gooey Caramel-Pecan Cake

ingredients

1 box Betty Crocker™ SuperMoist™ devil’s food cake mix

Water, vegetable oil and eggs called for on cake mix box

20 caramels, unwrapped

1/3 cup butter or margarine

1/3 cup whipping (heavy) cream

1 cup chopped pecans, toasted

1 container Betty Crocker™ Whipped chocolate frosting

instructions

Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.

Make and bake cake mix as directed on box for two 8-inch or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.

In 1-quart saucepan, heat caramels, butter and whipping cream over medium heat 6 to 8 minutes, stirring frequently, until caramels are melted and mixture is smooth. (Or place caramels, butter and whipping cream in 4-cup glass measuring cup; microwave uncovered on High 1 to 3 minutes, stirring once or twice.) Stir pecans into melted caramel. Cool 30 to 45 minutes or until firm enough to spread without running over edge of cake.

Place 1 cake layer on plate, round side down. Spread with 1 cup of the pecan filling. Top with second layer, round side up. Spread remaining pecan filling into 4- to 5-inch circle on top of cake. Spread chocolate frosting on rest of top and side of cake. Store loosely covered.

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Cookies ‘n Cream Cake!

ingredients

Cake

1 Box white cake mix

Eggs, water and oil as called for on the box

~OR your favorite white cake recipe

15 Oreos, crushed

Frosting

1 (8 oz) package cream cheese, softened

1 (16 oz) box powdered sugar

1 (8 oz) container Cool whip, room temperature

15 Oreos, crushed

¼ tsp. pure vanilla extract

instructions

Cake: Grease and flour two or three 8″ pans (Marina uses three, I use two because I don’t have three). Prepare cake according to package directions (or recipe directions), stirring in the crushed Oreos to the batter before dividing between prepared pans. Bake as directed on box or in recipe, but start checking 5 (or more) minutes early if you choose to do three layers as they will bake faster. Remove cake layers from oven and allow to cool completely on cooling rack. Frosting: In mixer, cream the cream cheese and sugar. Add vanilla, mix well, and stir in Cool whip (do not beat it in or your frosting will turn out runny). Mix well. Fold in crushed Oreos until well blended & frost cooled cake. Refrigerate cake until ready to serve and refrigerate any leftovers. Makes 1 (8 inch) 2 or 3-layer cake * Cake may be baked in a 13 x 9 inch pan or you can even make cupcakes; change the baking time according to the package instructions or your recipe.

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bsolute Best Ever Lasagna

ingredients

instructions

Brown ground beef, Italian sausage, onion and garlic.

Add salt and next 5 ingredients; stirring until well mixed.

Simmer 1 hour.

Cook lasagna noodles according to package directions;

drain and set aside.

Spray a 13 x 9" baking pan with cooking spray.

Combine cottage cheese, eggs, pepper, 2 tablespoons parsley,

Parmesan cheese and 1/2 of mozzarella cheese;

In a lasagna pan, layer noodles, meat sauce,

and cheese mixture; repeat.*

Top off with layer of noodles; sprinkle evenly with remaining

mozzarella cheese.

Bake at 375F for 30 to 40 min, or until cheese

mixture is thoroughly melted.

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CARAMEL APPLE CHEESECAKE BARS

ingredients

instructions

First step : preheat oven to 350 F.

Second step : in a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 min or until lightly browned.

Step 3 : in a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

Step 4 : in a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.

Step 5 : for the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Step 6 : sprinkle Streusel topping over apples. Bake 40-45 min, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.

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COOL WHIP OREO Fudge Crunch Frozen Dessert Recipe

ingredients

1 small box instant chocolate pudding mix

1 cup cold milk

½ tub of COOL WHIP whipped topping

2 dozen OREO cookies

½ cup hot fudge dessert topping

Directions:

Line a small loaf pan with aluminum foil.

In a medium bowl, whisk together the milk and instant pudding mix until thick and smooth.

Stir in the COOL WHIP whipped topping until fully combined.

In a food processor, crush ½ of the OREOS until crumbled.

In a small bowl, mix together the crushed OREOS and fudge dessert topping.

In your loaf pan, layer the ingredients starting with a layer of whole OREO cookies, fill in the gaps with the cookie-fudge mixture. Add a thick layer of the chocolate whipped topping mix. Repeat until the loaf pan is full.

Cover with aluminum foil and freeze for 3-4 hours.

When serving, cut the loaf into slices and serve immediately

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Krispy Brownie Delights

ingredients

1 (19.5 ounce) package brownie mix

1/2 cup vegetable oil

1/4 cup water

2 eggs

1 (7 ounce) jar marshmallow creme

1 (12 ounce) bag milk chocolate chips

1 cup peanut butter

3 cups crispy rice cereal

instructions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Place brownie mix into a mixing bowl and stir in vegetable oil, water, and eggs; beat 50 strokes with a spoon. Spread the batter into the prepared baking dish.

Bake brownies in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Check after 25 minutes. Let the brownies cool while you complete remaining steps.

Spread marshmallow creme over the warm brownies. Place milk chocolate chips and peanut butter in a large saucepan over low heat and stir until the mixture is warm, completely melted, and smoothly combined. Stir in the crispy rice cereal until thoroughly coated and spread over the marshmallow creme layer, pressing and filling any voids. Refrigerate until set, 20 to 30 minutes. Cut into bars to serve

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Spicy Chicken Lettuce Wraps – Not Exactly P.F. Chang’s, But Close Enough for the Internet

I don’t do a lot of copycat recipes; mostly because I don’t eat at the restaurants people are requesting the recipes from. I mean, unless they're going to throw in a couple bottles of wine, I’m not going to Olive Garden to figure out how they do their breadsticks. These chicken lettuce wraps however, are a delicious exception.

When I go back to visit my mom, we usually make it to P.F. Chang’s at least once, and always start the meal with their very popular chicken lettuce wraps. Off the record, they do a good job with most of the dishes I’ve had, but the wraps are clearly my favorite.

There’s an addictive quality to the contrasting combination of flavors and textures, and since this recipe has been requested many times, I decided I’d give it a go. Fair warning, I did almost no serious corporate espionage to find out what’s actually in these, but regardless, I loved how this came out, and it seems close enough.

One key here is to use a very large, non-stick pan, so the braising liquid/glaze sticks to the bits of food, rather than the bottom of the pan. Other than that, the technique is pretty simple, and not a lot can go wrong…unless you try to use chicken breast. Even if you think you don’t like them, use thighs, because in this you will. I really hope you give this a try soon. Enjoy!

Ingredients for about 8 large or 16 smaller lettuce wraps:

Chicken mixture:

2 tbsp vegetable oil

1 1/2 pound boneless, skinless chicken thighs, chopped

1/2 cup yellow onion, minced

1/3 cup green onion

1 can (8-oz ) water chestnuts, drained, minced

1 cup diced shiitake mushrooms

1 tbsp soy sauce

2 tsp brown sugar
1 tbsp freshly grated ginger

For the glaze:

1/4 cup chicken stock

1/2 tsp mustard powder

2 tsp toasted sesame oil

1/4 cup rice wine vinegar

2 tsp brown sugar

1 tbsp ketchup

1 tbsp soy sauce
1/2 tsp red chili flakes, or to taste

4 garlic cloves, minced

about 1/4 cup chopped cilantro, basil leaves, and green onions to finish

iceberg lettuce leaves as needed