This pumpkin cheese cake has a gingersnap crust and a salted caramel topping!! It’s so amazing!
2 tbs butter
1 cup onions, diced
1 cup fresh carrots, diced
1/2 cup frozen peas
1 cup sliced mushrooms
3 cups shredded turkey
1/2 tsp parsley
1/4 tsp salt
1/4 tsp pepper
1 cup gravy (Made from packet, any kind you like)
1/2 cup heavy cream
4 cups cooked mashed potatoes
Shredded cheese, optional.
Preheat the over to 450. Melt the butter in a large pot. Add onions and carrots and cool until tender. Add in frozen peas and mushrooms and cook for another 2-3 minutes. Then add in turkey, salt, pepper, parsley and thyme and stir well. pour in the gravy and heavy cream and stir well. cook on low for 5 minutes. Transfer into a baking dish and top with mashed potatoes. Bake for 10-15 minutes until the potatoes start to brown a bit and the edges are bubbly. Top with cheese now if wanted and broil for 2 minutes to melt the cheese.
1 3/4 cups all-purpose flour
2 teaspoons pure vanilla extract
2 large eggs, at room temperature
1/2 cup vegetable oil
1 cup buttermilk
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup unsweetened cocoa powder
2 cups white sugar
1 cup freshly brewed hot coffee (I use decaf)
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
In another bowl, combine the buttermilk, oil, eggs, and vanilla.
With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans (2-4 of the 8 inch round cake pans) and bake for 25 to 40 minutes (depending on how many layers u prefer) at 350, until a toothpick comes out clean.
Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Here is the frosting:
(WAIT: This frosting makes a TON of frosting. I usually make this batch in order to decorate a two-four tier cake so u might want to cut this recipe in half!)
2 cups unsalted butter (4 sticks) at room temp.
7 1/2 cups powdered sugar (or one 2lb bag)
1 cup good quality cocoa powder
1 teaspoon table salt
1 tablespoon vanilla extract
1/2 cup whole milk or heavy cream
Place room temperature butter and vanilla into a stand mixer and beat at medium-high for about three minutes. You want it to appear lighter and fluffier.
While butter is in mixer add powdered sugar, cocoa, and salt to a bowl and mix with a whisk. (Sift if u can)
With mixer off, add in one cup of the powdered sugar and cocoa mixture. Turn mixer on to low and then slowly add in remaining powdered sugar mixture, one cup at a time.
With mixer still on low, add in milk. Turn mixer to medium high and blend for at least two minutes.
Frosting will appear very light, but it will darken as it sets. So yum!!
* 2 lbs ground beef
* 3 tsp minced garlic
* 1 large Yellow onion, diced
* 2 1/2 cups water
* 1/2 cup beef broth
* 1/3 cup olive oil
* 2 (15-ounce) cans tomato sauce
* 2 (15-ounce) cans diced tomatoes
* 1 T Italian seasoning
* 1 T Adobo Seasoning
* 1 T seasoned salt
* 1/2 T black pepper
* 2 cups elbow macaroni, uncooked
* 1 cup shredded Cheese
Optional: canned corn and canned green beans
1. In a large pan, saute your ground meat in skillet over medium-high heat until HALF cooked, remove from heat.
2. Add garlic, onions, olive oil & cook until meat is fully cooked.
3. Add water and broth, tomato sauce, diced tomatoes, italian seasoning, bay leaves, and seasoned salt, pepper and adobo seasoning. Mix well.
4. Lower heat and cover – allow to cook for about 20 minutes, stirring occasionally.
5. Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined
6. Cover once again and allow to simmer for about 30 minutes
7. If it needs more liquid, add more broth or even a little water (add the corn and green beans if your adding them!)
8. Add half the cheddar cheese and mix until combined
9. Add more cheese on top (if wanted) right before serving!
1 stick butter
2 spoons of garlic
Salt to taste
12 small potatoes
Poke holes in each potato with a fork
Cook on medium in the liquid covered, til tender
Take lid off and boil on high til liquid reduces in half then turn off
Cut each potato in half and lay face down in the buttery liquid for 10 minutes
1/4 cup freshly squeezed lime juice
1 pound chilled cooked medium shrimp – peeled, deveined, and tails removed
2 roma (plum) tomatoes, chopped
1 cucumber, finely chopped
1 stalk celery, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 -2 cups chilled tomato and clam juice cocktail (such as Clamato)
1 cup chilled ketchup
1 bunch fresh cilantro – stems discarded and leaves chopped
2 tablespoons hot sauce
2 avocados – peeled, pitted, and chopped
Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.
Cream Cheese Pound Cake
Pics coming soon!
1 1/2 cups butter, softened
1 8 oz packagecCream cheese, softened
3 cups sugar
6 large eggs
1 1/2 tsp vanilla extract
3 cups all-purpose flour
1/8 tsp salt
Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla mixing well. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist. Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.
1 cup powdered sugar
1/2 tsp vanilla
1 TBS milk (more or less)
Mix together till desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake.