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Happy Birthday Miranda
I couldn’t figure out how to attach a recipe mija
But I still wanted to get in on the showing of love and support to you.
Love you from Tia Chela

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Chocoflan Impossible Cake

Mexican Chocoflan Impossible Cake is a dense, rich chocolate cake stacked with creamy vanilla flan, dripping with a delicate layer of cajeta caramel sauce!

Prep Time

20 mins

Cook Time

1 hr

Total Time

1 hr 20 mins

Course: Dessert

Cuisine: Mexican

Servings: 12 slices

Calories: 453kcal

Author: Sommer Collier

Ingredients

For the Flan Layer:

14 ounces sweetened condensed milk

12 ounces evaporated milk

4 ounces cream cheese, softened

3 large eggs

1 tablespoon vanilla extract, Mexican if possible

For the Chocolate Cake Layer:

10 tablespoons unsalted butter, softened

1 cup granulated sugar

1 large egg

1 3/4 cups all-purpose flour

1/3 cup cocoa powder, unsweetened

1 tablespoon ground cinnamon

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1 1/4 cup buttermilk

For the Pan:

2 tablespoons softened butter for greasing

1/4 cup cajeta (caramel sauce)

Instructions

You will need a 12-cup bundt pan and a roasting pan large enough to put the bundt pan inside of and have plenty of room for water. You are creating a Bain Marie or water bath to cook the flan layer.

Set one oven rack in middle of the oven. Preheat oven to 350 degrees F. Coat the bundt pan with butter and drizzle the bottom of the pan with cajeta.

Boil about 2 quarts of water for the Bain Marie.

For the Chocolate Cake Layer: With an electric stand mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. Beat in the egg. Sift all dry ingredients together in a separate bowl. Then mix the dry ingredients into the wet mixture, 1/3 at a time, alternating with buttermilk until all ingredients are incorporated.

For the Flan Layer: Place all the flan ingredients together in a blender and blend on high until smooth, about 30 seconds.

Set the bundt pan inside the roasting pan. Scoop cake batter into the bundt pan on top of the cajeta, smooth it out. Then gently pour the flan mixture over the back of a large spoon into the bundt pan so that it lays on top of the cake batter.

Lightly butter a piece of foil and cover the bundt pan tightly, butter side down against the cake. Pour boiling water in the roasting pan about two inches high. Gently slide the pan onto the middle oven rack. Bake for 1 hour without opening the oven door. (You need to keep all of the steam inside the oven to do its job.)

Remove the foil and test the cake. It should be firm to the touch, and an inserted toothpick should come out clean. (If not, place back in the oven for another 10-20 minutes.) Remove the cake from the water bath and cool completely to room temperature. When cool, shake the pan from side to side to loosen, place a large platter inverted over the cake, hold tightly and quickly flip over. With a rubber spatula scrape the remaining cajeta onto the cake.

Serve at room temperature, or chill and serve cold. Both are !Muy Delicioso! Garnish with more cajeta if desired.

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No explanation needed!!! Yuuuummmmm!!!!!
You can thank me later😂.
❤️  Tia Alma

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These are my favorite!! So soft and delicious!!  I leave out the whites chocolate chips. You can really add any ingredients you want like walnuts or coconut or caraMel chips.
❤️ Tia Alma

Pudding Cookie Recipe

The BEST chocolate chip pudding cookies that are gooey on the inside and crunchy on the outside. Every bite is absolute perfection!

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Course: DessertCuisine: AmericanKeyword: chocolate chip pudding cookies Servings: 24 Calories: 231kcal Author: Jamielyn Nye

Ingredients

1 cup salted butter (softened)

3/4 cup brown sugar

1/4 cup sugar

1.5 teaspoon vanilla

2 eggs

2 1/3 cups flour

3.4 oz package instant vanilla pudding mix (add the dry mix)

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup semi-sweet chocolate chips , more to taste

3/4 cup white chocolate chips (could also substitute for dark chocolate chips or milk chocolate chips)

Instructions

Preheat oven to 350ºF. Line baking sheet with a baking mat or parchment paper.

Cream together the butter and sugars in a large mixing bowl. Mix for about 1-2 minutes until smooth and fluffy. Add in vanilla and beat in one egg at a time.

In a separate bowl, mix together flour, pudding mix, baking soda, baking powder and salt. Then slowly stir into the wet ingredients. Then stir in the chocolate chips.

Use a medium cookie dough scoop to scoop the dough onto the baking sheet. Bake for 8-10 minutes, or until the edges are lightly golden brown. You want the center to look a little underdone. Let sit on pan for 2-5 minutes, and then remove to a cooling rack. Enjoy with a cold glass of milk!

Notes

It must be instant pudding mix (not cook & serve).

You can substitute other flavors of pudding mix (i.e. chocolate, butterscotch, etc.), however vanilla is my favorite.

Freezing instructions:

Dough: Freeze the cookie dough in balls until solid and then keep in a freezer bag. To bake from frozen, place cookie dough balls on a parchment or silpat lined baking sheet and let sit at room temp while the oven heats up. Then add 1-2 minutes to the original cooking time.

Baked cookies: Let cool completely, then add to a freezer bag. Store in freezer for up to 3 months.

Nutrition

Calories: 231kcal | Carbohydrates: 28g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 183mg | Potassium: 99mg | Fiber: 1g | Sugar: 17g | Vitamin A: 259IU | Calcium: 36mg | Iron: 1mg

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Cheesey Broccoli Casserole —from your cheesey tia Alma

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Cheesey Broccoli Casserole —from your cheesey tia Alma

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I box chicken stove top stuffing prepared as directed on box. Set aside.   Steam fresh or frozen broccoli (1 lb) chopped. Mix 1/3 block of velveta cheese with one can cream of chicken and one can cream of broccoli. Melt in microwave till smooth. Layer in a Pyrex casserole dish. Bottom layer chopped broccoli. Middle layer stuffing. Top layer cheese sauce. Bake in oven for 20 min at 350.

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This is easy and yummy!!  Pair it with mash potatoes. Great for meat loaf sandwiches the next day to!!
Love Tia Alma

Ingredients

1 lb. 90% lean ground beef

1 cup dried bread crumbs

1/2 cup diced yellow onion

1/2 cup milk

1 large egg beaten

2 tbsp. ketchup

1 tbsp. Worcestershire sauce

1 tsp. dried parsley leaves

3/4 tsp. salt

1/2 tsp. garlic powder

1/4 tsp. ground black pepper

For the Topping:

1/4 cup ketchup

2 tbsp. packed light brown sugar

1 tbsp. red wine vinegar

Instructions

Preheat oven to 350 degrees Fahrenheit.

In a large bowl, add the beef, bread crumbs, onion, milk, egg, 2 tablespoons ketchup, worcestershire sauce, parsley, salt, garlic powder, and pepper. Use your hands to mush and mix these ingredients together until well combined.*

Add the meat mixture to a loaf pan. Pat the meat down into an even layer.

In a small bowl, add 1/4 cup ketchup, the brown sugar, and vinegar. Stir to combine. Pour the sauce on top of the meatloaf and spread it into an even layer.

Bake uncovered for 55 minutes.

Let the meatloaf rest for 8-10 minutes before serving (or it may fall apart).**

Notes

*Be sure to mix the meat really well.  This is a very moist meatloaf recipe so under mixing can cause the meatloaf to be too soft/mushy.

**I use two thin spatulas to remove the meatloaf from the pan and transfer it to a cutting board. You could also slice and serve the meatloaf directly from the loaf pan, or use parchment paper to line the pan for easy removal.

Nutrition

Serving: 1portion = 1/10th of the meatloaf | Calories: 164kcal | Carbohydrates: 14.8g | Protein: 11.7g | Fat: 5.7g | Saturated Fat: 2.2g | Cholesterol: 49.9mg | Sodium: 399.3mg | Fiber: 0.6g | Sugar: 6.7g

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This is the best meatloaf recipe ever! This traditional meatloaf recipe is just like mom used to make, made with ground beef and a sweet and tangy glaze topping.

What Makes A Really Good Meatloaf

I think the trick to good meatloaf is using lean ground beef. The problem with a lot of meatloaf recipes is that they call for ground beef with a high fat content. As the meatloaf cooks, the fat cooks out and makes a greasy mess. Not this recipe!

How To Keep It Moist

You may be thinking, but won't lean ground beef make the meatloaf dry? Not at all! The milk, egg, ketchup, and diced onion in the meat mixture are all working to keep the meatloaf moist and delicious.

Loaf Pan Versus Baking Sheet

I prefer to use a loaf pan because it keeps all the glaze in place perfectly and the meat is juicier. But, you could line a baking sheet with aluminum foil. Shape the meatloaf into a loaf shape. Top with the glaze. And, bake as normal.

How To Make The Best Meatloaf

*Note: This is a summary. The full printable recipe card is at the bottom of this post.

Make the Meatloaf:

Add 90% lean ground beef to a large bowl.

Add dried bread crumbs and some diced onion.

Add milk, an egg, ketchup, and worcestershire sauce.

Add dried parsley, garlic powder, salt and pepper.

Mix it together REALLY well.

Pour the meat mixture into a loaf pan.

Spread it into a flat even layer.

Make the Ketchup Glaze

Add ketchup, brown sugar, and red wine vinegar to a bowl.

Whisk until combined.

Pour the glaze over the meatloaf.

Bake it!

Let it cool before slicing.

Can This Be Made Ahead Of Time

Absolutely! Just cover the loaf pan with plastic wrap and refrigerate it until you're ready for it. Then, uncover it and let it come to room temperature as you're preheating the oven.

Can This Be Frozen

Yes! Prepare the meatloaf, put it in a loaf pan, and top with glaze according to the recipe directions. Cover the pan and freeze.

Place the frozen meatloaf in the refrigerator to thaw about 24 hours before you want to bake it. Then, uncover it and let it come to room temperature as you're preheating the oven.

I've been playing around with this recipe for the past few months, making it many times. And, I didn't mind the repetition at all because I do believe I ended up with the best classic meatloaf recipe ever. 🙂

More Easy Comfort Food Recipes

Find more of my recipes on TikTok

Check out all of my great ground beef recipes.

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The Best Classic Meatloaf - The Wholesome Dish

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This is the best meatloaf recipe ever! This traditional meatloaf recipe is just like mom used to make, made with ground beef and a sweet and tangy glaze topping. I think the trick to good meatloaf is using lean ground beef.

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Broiled Cauliflower Steaks with Parsley and Lemon

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Broiled Cauliflower Steaks with Parsley and Lemon

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2 large heads cauliflower (2 to 2 1/2 pounds each)Kosher salt
Two 13 1/2-ounce cans unsweetened coconut milk
2 tablespoons coriander seeds, lightly crushed1 teaspoon red pepper flakes
Vinaigrette:2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar Recipe                                                  courtesy of Alex 2/3 cup extra-virgin olive oil

Gremolata:1 cup flat-leaf parsley leaves, choppedZest of 1 lemon2 medium cloves garlic, minced

Directions For the cauliflower: Place the first head of cauliflower upright (stem-side down) on a flat surface. Using a large knife and imagining that you are creating two large steaks from each head of cauliflower, trim a little off each end so that when you split the cauliflower in half, each half will lie flat.
Cut the cauliflower in half. You should yield two "steaks," each weighing about 14 to 15 ounces. Repeat with the other cauliflower.Bring 6 quarts of water to a rolling boil in a pot large enough to hold the cauliflower steaks. Add salt until the water tastes like mild seawater. (How will you know? Take a little water with a spoon and taste a drop of it.) Layer a baking sheet with a kitchen towel. Add the cauliflower steaks to the boiling water and cook until they are slightly tender when pierced with the tip of a knife, 6 to 8 minutes.

Use a large slotted spoon or spatula to carefully transfer the steaks to the baking sheet to drain.In a container large enough to fit the cauliflower snugly, whisk the coconut milk together with the coriander, red pepper flakes and a generous pinch of salt. Submerge the steaks in the coconut milk marinade and refrigerate for at least 2 hours and up to 24 hours.

For the vinaigrette: Whisk together the lemon juice, mustard and vinegar in a medium bowl. Slowly whisk in the olive oil. Set aside.For the gremolata: Combine the parsley, lemon zest and garlic in a small bowl. Set aside.

Finish the cauliflower: Preheat the oven to 375 degrees F.Remove the cauliflower steaks from the coconut milk marinade and arrange them in a single layer on a baking sheet. Season with salt. Place in the oven and cook until tender, 10 to 15 minutes. Heat the broiler and place the cauliflower under the broiler for a few minutes, until the top chars.

Transfer the steaks to a serving platter (or individual plates) and drizzle liberally with all of the vinaigrette. Top with all of the gremolata. Add a pinch more salt if desired. Serve immediately.

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Q. What did the grape say when the elephant stepped on him?
A. Nothing, he just let out a little wine.

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ground beef 1 lb. Or more.
minced garlic to taste
chopped cilantro 1 cup diced
cumin 1 tsp.
salt & pepper to taste
Uncooked rice (optional) 1 cup

MEATBALLS. Make the meatballs by combining these ingredients and rolling between your hands (we made ours about 1 1/2 inches wide). You will be able to make about 20 – 24 meatballs total. Set the meatballs aside while you prepare the rest of the soup.
BOIL. water,celery, tomatoes, cumin, oregano, and cilantro leaves in a big pot. Bring these ingredients to a boil over high heat. Once it’s boiling, turn the heat down and simmer for about 10 minutes.
SIMMER. Add the meatballs and potatoes,carrots to the soup mixture. Increase the heat to a boil so that the meatballs, potato, carrots, rice can cook a bit. Return to a simmer and cook for an additional 20 minutes. Or until rice is cooked. Add a little salt and pepper to your liking and ENJOY it nice and warm.
Love you mija HAPPY BIRTHDAY 🥳 your mom!

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Chocolate covered strawberries, nothing better or healthier than berries and dark chocolate.  When you crave some sweet try these chocolate covered strawberries. Add any topping you desire like coconut, sprinkles or nuts.
BUY FRESH AND BUY LOCAL. I RECOMMEND THE STRAWBERRY STAND PASSED ORCHARD ON HIGHWAY 140 GOING TOWARDS PLANADA.
INGREDIENTS: Fresh cleaned and dry  strawberries, Ghiradelli dark chocolate chip wafers-melting wafer. Try using unsweetened. You can't tell when strawberries are sweet. The dark chocolate adds a rich flavor.
Tips: wash and DRY strawberries. Key is working with a dry strawberry  so the chocolate binds to berry. Keep cold. Melt dark chocolate wafers in microwave at 15 second increments until melted. Do a few strawberries at a time. Coat both sides of strawberries using fork or toothpick to dip. I grab the strawberry by the green stem and dip. Place on parchment paper or cupcake paper. You can let them sit until chocolate is firm. Refrigerate when storing in air tight container.
Enjoy!
Tia Annie

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Keto friendly Jalapeño wrapped in bacon!
INGREDIENTS: Jalapeño peppers, mozzarella cheese string works great cut to length, soft cream cheese, apple wood bacon slices.  You will need tooth picks, coolie sheet.
These are so delicious. !!!!!  Don't be surprised if people say " These are the bomb!".
Prepare days in advance. Be sure and wear gloves !!! ( do not skip this part, wear gloves). Prep peppers by cutting in half, gut out seeds and membranes. Fill and add mozzarella cheese or cream cheese to one half of a pepper. Wrap bacon around pepper. Use tooth pick to hold together. Do as little or as  many as you want.  You can prepare days in advance or day of use. Place peppers on a baking pan that will catch grease, like a cookie sheet or jelly roll pan. Bake for 20 minutes on 400 degrees. Or until as crispy as you like.
Serve and eat!  Perfect for snack or party!
Happy Birthday Miranda!
Love you,
Tia Annie

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*Good way  to sneak veggies in and the kids won’t even know😜

Luv  ya prima! Happy birthday

Love Marina

INGREDIENTS

Cooking spray

4 c. cauliflower florets, steamed (about 1/2 large cauliflower)

1 large egg, lightly beaten

1 c. shredded cheddar

1 c. freshly grated Parmesan

2/3 c. panko breadcrumbs

2 tbsp. freshly chopped chives

Kosher salt

Freshly ground black pepper

1/2 c. ketchup

2 tbsp. Sriracha (optional)

DIRECTIONS

FOR OVEN

* Preheat oven to 375°. Grease a large baking sheet with cooking spray.

* In a food processor, pulse steamed cauliflower until riced. Place riced cauliflower on a clean kitchen towel and squeeze to drain water.

* Transfer cauliflower to a large bowl with egg, cheddar, Parmesan, Panko, and chives and mix until combined. Season with salt and pepper to taste.

* Spoon about 1 tablespoon mixture and roll it into a tater-tot shape with your hands. Place on prepared baking sheet and bake for 15 to 20 minutes, until tots are golden.

* Meanwhile, make spicy ketchup: Combine ketchup and Sriracha in a small serving bowl and stir to combine.

* Serve warm cauliflower tots with spicy ketchup.

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My grandma Dorothy’s family recipe

Ingredients:
1 whole chicken
2 cans of cream of broccoli
1 Tablespoon Curry powder
about 1 pound broccoli cooked
½ cup mayonnaise
1 to 2 tablespoon lemon juice
white rice

~boil the whole chicken with salt&garlic (take the insides out first; the gizzards.liver.kidneys,heart,neck )
after cooked until tender, take it out of the broth  (dont dump broth)
~ let chicken cool until cool enough to handle. Put broccoli in the broth water to cook. ( when cooked you can either save the broth, I use it for the dogs dinner lol, or you can dump it)
~get rice cooking, I just use a rice cooker
~ Chop broccoli- not to the point where its puree but enough where there's a good mix of fine and cube pieces.
~Set oven 350*
~Shred chicken and put in a casserole dish, add the cream of broccoli and the mayonnaise add broccoli. Mix it all together
~ Add salt to taste. Add curry. Add Lemon juice.
you can add more if you think it needs more, everyone's taste differs. Mix it all up.
Sprinkle a little more on top, and cover. Put it in the over until piping hot. You’ll know its ready once you start smelling it. Means it all blended and ready to eat :P
Then serve it on top of the rice
And enjoy :)

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Did you hear how they captured the produce bandit?

He stopped to take a leek. 🤣😆

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Zombie Bean Dip You will need the following ingredients 8 ounce box of cream cheese 1/2 cup sour cream1/2 cup shredded cheddar and or Monterey Jack cheese 2 packets of taco seasoning (I prefer Lawry’s)Freshly cooked and refried beansAfter you have refried beans Put all the ingredients into a glass baking dish add all ingredients til the cream cheese is sort of melted or blended you bake in the oven till bubbly hot! Serve with tortilla chips  CAUTION!    WHEN SERVING YOU WILL BE ATTACKED!

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Zombie Bean Dip You will need the following ingredients 8 ounce box of cream cheese 1/2 cup sour cream1/2 cup shredded cheddar and or Monterey Jack cheese 2 packets of taco seasoning (I prefer Lawry’s)Freshly cooked and refried beansAfter you have refried beans Put all the ingredients into a glass baking dish add all ingredients til the cream cheese is sort of melted or blended you bake in the oven till bubbly hot! Serve with tortilla chips  CAUTION!    WHEN SERVING YOU WILL BE ATTACKED!

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Philly cheese steak sandwich with Aus ju Saucw

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Philly cheese steak sandwich with Aus ju Saucw

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You will need a 1 1/2 lb of thinly sliced flank steak
4 hoagie rolls
either Monterey jack or provolone cheese
1 1/2 mozzarella shredded cheese
half a pound or 10 to 12 mushrooms thinly sliced
garlic, salt and pepper to taste
1 1/2 cups of beef broth

Next sautéed mushrooms until golden and soft sprinkle with garlic salt and pepper to taste remove the mushrooms for the pan and set aside in the same skillet without cleaning it at one and a half cups of beef broth seasoning broth to taste you want it to be flavorful for use as dip then remove from heat this broth will be your dipping sauce

Heat a large pan over medium heat add a small Pat botter until it is done sizzling sauté the cut side of the roll until just golden brown.
I like a lot of aus ju  sauce so I end up buying the ready-made a Aus ju sauce packet From the the store as well.

In the same pan  [Do not wash the pan.] cook the flank steak until tender add some green onions bell peppers optional.
Divide the Philly steak meat in the pan into 4 portion top with cheese, cover and let sit fo 3-4 minutes until melted

Serve on the hoagie bun., with aus ju sauce on the side.
Yum yum , so fast delicious dinner!

Enjoy, Tia M