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Recipes
Barbecue Ground Beef for Sandwiches
By mamacasma
This barbecue beef mixture is served on sandwich or hamburg buns
- 1 1/2 pounds ground beef
- 1 cup chopped onion
- 1 chopped green bell pepper
- 2 Tbsp. brown sugar
- 1/4 tsp. cloves
- 2 Tbsp. mustard
- 1 Tbsp. white vinegar
- 1 tsp. salt
- 1 cup ketchup
- 3 pieces chopped celery
- 1 medium grated carrot
- 6 to 8 split toasted hamburger buns
Chewy Chocolate Sandwich Cookies
By mamacasma
1. Heat oven to 350ºF. Line baking sheets with nonstick foil or parchment paper
- Buttercream Frosting Recipe:
- 2 bars (4 oz. each) bittersweet chocolate, broken into 1-in. pieces
- 2/3 cup sugar
- 2 large eggs
- 2 Tbsp. butter, softened
- 1 tsp. vanilla extract
- 1/4 cup all-purpose flour
- 1/4 tsp each baking powder and salt
- 1/2 cup mini–semisweet chocolate chips
- Mint or Coffee Buttercream Frosting
- 3 oz. cream cheese, softened
- 2 Tbsp. butter, softened
- 2 cups confectioners’ sugar
- 1 Tbsp. milk
- 1⁄4 tsp. vanilla extract
- Beat ingredients in medium bowl with electric mixer until smooth. Then beat on high speed 1 minute until fluffy.
- Mint: Use 1⁄4 tsp peppermint extract instead of vanilla; add a few drops of green food color.
Chocolate-Coconut Cake
By mamacasma
1. Heat oven to 350 degrees F
- Cake:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks unsalted butter, softened
- 1 1/2 cups packed light-brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup low-fat buttermilk
- Frosting:
- 1 box (16 ounces) confectioners' sugar
- 1/4 cup boiling water
- 1 1/2 sticks unsalted butter, cut up
- 4 ounces reduced-fat cream cheese, cut into pieces
- 1/4 teaspoon coconut extract
- 3 cups sweetened flake coconut
- Raspberries and mint to garnish (optional)
Sausage-Pepper Kabobs
By mamacasma
Grilled smoked sausage and fresh vegetables make a great light summer or holiday meal
- Equipment:
- 1/4 cup(s) olive oil
- 2 clove(s) garlic, crushed with press
- 1/2 teaspoon(s) dried oregano
- Salt and pepper
- 2 large (8 to 10 ounces each) onions
- 2 medium (4 to 6 ounces each) purple or green peppers
- 3 medium (4 to 6 ounces each) red peppers
- 2 pound(s) fully cooked kielbasa (smoked Polish sausage)
- 12 (12-inch) metal or bamboo skewers
White Chocolate & Dried Cranberry Croissant “Bread” Pudding Recipe
By mamacasma
Chef Edwin "Zeus" Harmon’s signature dessert inspired by his mom
- Butter for the baking dish
- 2 cups heavy cream
- 4 large eggs
- 1/4 cup pure maple syrup
- 2 tsp pure vanilla extract
- 1/2 cup firmly packed brown sugar
- 1/4 tsp ground cinnamon
- 6 large croissants (about 1 lb)
- 1 cup dried cranberries
- 1 cup white chocolate chips
LIBBY'S® Pumpkin Cranberry Bread
By mamacasma
Enjoy this irresistibly moist and flavorful LIBBY'S® Pumpkin Cranberry Bread
- 3 cups all-purpose flour
- 1 tablespoon plus 2 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 3 cups granulated sugar
- 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
- 4 large eggs
- 1 cup vegetable oil
- 1/2 cup orange juice or water
- 1 cup sweetened dried, fresh or frozen cranberries
Sticky Butterfinger Toffee Pudding
By mamacasma
1. Heat oven to 350°F. Line an 8-inch square baking pan with parchment paper
- 1 1/2 cups dried Medjool dates, coarsely chopped
- 1 tsp. baking soda
- 1 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. sea salt
- 1/3 cup unsalted butter
- 1 cup packed dark brown sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1/2 cup sweetened condensed milk
- 1/2 cup caramel sauce
- 1/2 cup heavy whipping cream, chilled
- 1/2 cup (4 to 6 fun-size bars or about 2 full-size bars) finely chopped Butterfinger crumbs
Chicken Parmesan Casserole
By mamacasma
1. Preheat oven to 350 degrees
- 2 lbs. raw boneless, skinless chicken breasts, cubed
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (or more to taste if you want it hot)
- 1/4 cup fresh basil, finely chopped
- 2 cups marinara/pasta sauce (I used Wegmans Tomato Basil)
- 1 1/2 cups 2% reduced fat shredded mozzarella cheese, divided
- 2 oz. Parmesan cheese, freshly grated (I used the smallest holed side of my box grater), divided
- 3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & Butter)
Ham-and-Cheese-Stuffed Chicken
By mamacasma
A homemade take on the classic chicken cordon bleu, these ham and cheese stuffed chicken breasts are succulent, sav...
- 1/2 cup(s) (about 2 ounces) ham, roughly chopped
- 1/2 cup(s) (about 2 ounces) diced taleggio or fontina cheese
- 4 (6 ounces each) chicken breasts, boneless and skinless
- 1/4 cup(s) all-purpose flour
- 2 large eggs
- 1 cup(s) Italian panko breadcrumbs
Loaded Potato and Buffalo Chicken Casserole
By mamacasma
Preheat oven to 500 degrees
- 2 lbs. boneless skinless chicken breasts, cut into 1/2-inch cubes
- 8 -10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
- 1/3 cup olive oil
- 1 1/2 teaspoons salt
- 1 Tablespoon fresh ground pepper
- 1 Tablespoon paprika
- 2 Tablespoons garlic powder
- 6 Tablespoons hot sauce
- Topping
- 2 cups fiesta Mexican blend cheese or 2 cups Montery Jack and Cheddar Cheese blend
- 1 cup crumbled cooked bacon
- 1 cup diced green onion