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Recipes
Dark Chocolate-Walnut Caramel Pie
By mamacasma
This decadent pie, made with dark chocolate, creamy homemade caramel, and toasted walnuts, is well worth the calori...
- 1 cup sugar
- 1/4 cup water
- 1 1/4 cup(s) heavy or whipping cream
- 8 ounce(s) semisweet chocolate, cut up
- 2 tablespoon(s) butter or margarine
- 2 teaspoon(s) vanilla extract
- 1 3/4 cup(s) walnuts, toasted and coarsely chopped
- 1 9-Inch Baked Pie Shell
Marbled Cheesecake
By mamacasma
Prep: 20 minutes Chill: 6 hours or overnight Bake: at 325 F for 1 hour, 10 minutes 1
- Crust:
- Ingredients
- 32 round vanilla wafer cookies, crushed
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/8 teaspoon salt
- Filling:
- 6 ounces 62% semisweet chocolate
- 1-1/2 pounds cream cheese, softened
- 3/4 cup sugar
- 1 tablespoon cornstarch
- 4 eggs, at room temperature
- 1 container (8 ounces) sour cream
- 1 teaspoon vanilla extract
Chocolate Chip Jumbos
By mamacasma
I was hooked the first time I tried this cookie at an office Christmas party
- 3 large eggs
- 1 pound (4 sticks) butter or margarine, softened
- 1 package (16-ounce) brown sugar
- 1 1/2 cups granulated sugar
- 2 Tablespoons vanilla extract
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 6 cups all-purpose flour
- 2 packages (12-ounce) semisweet chocolate chips
- 1 bag (16-ounce) chopped walnuts
Crispy Cheddar Chicken
By mamacasma
You may never fry chicken again after tasting this baked crispy chicken
- Sauce:
- 2 lbs. chicken tenders or 4 large chicken breasts
- 2 sleeves Ritz crackers
- 1/4 teaspoons salt
- 1/8 teaspoon pepper
- 1/2 cup whole milk
- 3 cups cheddar cheese, grated
- 1 teaspoon dried parsley
- 1 10 ounce can cream of chicken soup
- 2 tablespoon sour cream
- 2 tablespoon butter
James Denton's Cheese Grits Soufflé
By mamacasma
1. Preheat oven to 350°F
- 2 cup(s) water
- 2 cup(s) quick-cooking grits
- 4 tablespoon(s) butter
- 1/4 cup(s) shredded horseradish- or sharp Cheddar cheese
- 1/4 teaspoon(s) salt
- 2 large eggs
- 1/3 cup(s) low-fat (1%) milk
- 1/4 cup(s) freshly grated Parmesan cheese
- Pinch paprika (optional)
Peanut Butter Chocolate Chunk Cookies
By mamacasma
PREHEAT oven to 375°F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside
- Reynolds® Parchment Paper
- 1 3/4 cups flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 3/4 cup creamy peanut butter
- 1/2 cup butter flavor shortening
- 1 1/4 cups packed light brown sugar
- 3 Tablespoons milk
- 1 Tablespoon vanilla extract
- 1 egg
- 1 bag (11.5 oz.) semi-sweet chocolate chunks
- 1/3 cup chopped peanuts
- 1/3 cup quick cooking oats
Meatloaf
By mamacasma
This delicious meatloaf is practically "no fail"! Give it a try, you'll love the flavors and the easy-to-make prepa...
- 1 large onion, chopped
- 1 1/4 cups plain dry bread crumbs
- 1 small green bell pepper, chopped
- 3/4 cup dry NESTLÉ® CARNATION® Instant Nonfat Dry Milk
- 2/3 cup water
- 1/2 cup ketchup, divided
- 2 large eggs, lightly beaten
- 1 tablespoon dried parsley
- 1 tablespoon garlic salt
- 1 teaspoon ground black pepper
- 3 pounds ground beef
Old-Fashioned Pecan Pie
By mamacasma
Homemade crust and copious amounts of dark corn syrup give this traditional pecan pie a leg up on the competition
- 3/4 cup dark corn syrup
- 1/2 cup packed dark brown sugar
- 3 tablespoon(s) butter or margarine, melted
- 1 teaspoon vanilla extract
- 1 pinch salt
- 3 large eggs
- 1 1/2 cup(s) pecan halves, toasted
- 1 9-Inch Baked Pie Shell
Chocolate Easter Nests
By mamacasma
The secret ingredient to these little cuties: chow mein noodles, transformed into tasty perches for candy-coated ch...
- 12 oz. chocolate chips
- 3/4 cup smooth peanut butter
- 5 cups chow mein noodles (10 oz.)
- Candy-coated chocolate eggs
Classic Chicken Pot Pie
By mamacasma
Heat oven to 425º F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan
- Crust:
- 1 (15 oz) box Pillsbury® refrigerated pie crusts, softened as directed on box
- Filling:
- 1/3 cup butter or margarine
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 (from 32-oz carton) cups Progresso® chicken broth
- 1/2 cup milk
- 2 1/2 cups shredded cooked chicken or turkey
- 2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed