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Recipes
Cream-Filled Cupcakes
By mamacasma
1. Heat oven to 350°. Line 24 muffin cups with paper liners
- Filling and Swirl:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1- 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1- 1/2 cups buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter, softened
- 1- 1/2 cups sugar
- 3 large eggs
- 4 Tablespoons unsalted butter, softened
- 1- 1/2 cups confectioners' sugar
- 2 to 3 Tablespoons milk
- Glaze:
- 1/2 cup heavy cream
- 1 Tablespoon light corn syrup
- 1 cup semisweet chocolate chips
Pumpkin Cheesecake Crème Caramel
By mamacasma
Our decadent pumpkin cheesecake is a delightful alternative to the traditional Thanksgiving dessert
- Water
- 1 orange
- 1 1/4 cups sugar
- 1 package(s) (8 ounces) cream cheese, softened
- 1 cup canned pure pumpkin, (not pumpkin-pie mix)
- 6 large eggs
- 1 can (12-ounce) evaporated milk
- 1/2 cups heavy or whipping cream
- 1/4 cup orange-flavored liqueur such as Grand Marnier or triple sec
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 pinch ground nutmeg
- Salt
Eggnog cupcakes with chocolate cream cheese frosting
By mamacasma
1. Heat the oven to 350F
- Eggnog cupcakes
- 6 Tablespooons room temperature butter
- 1/2 cup sugar
- 2 eggs
- 1 tsp. baking powder
- 1/2 tsp. nutmeg
- 1 1/3 cup all purpose flour
- 1/2 cup eggnog
- Chocolate cream cheese frosting
- 1/4 cup room temperature butter
- 1 cup room temperature cream cheese
- 4 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp. nutmeg
Seven Layers of Heaven
By mamacasma
This appropriately named dessert is rich, flaky, and sweet
- 1/2 cup (1 stick) butter, melted
- 1 cup graham cracker crumbs
- 1 cup sweetened flaked coconut
- 1 cup semisweet chocolate chips
- 1 cup peanut butter chips
- 1 (14-ounce) can sweetened condensed milk (see Note)
- 1 cup chopped walnuts
Brownie Bites
By mamacasma
1. Heat oven to 350ºF. Line mini–muffin pans with paper liners
- Brownie Cups
- 2 sticks (1 cup) butter
- 1 1⁄2 cups bittersweet chocolate chips
- 1 cup sugar
- 4 large eggs
- 1 tsp. vanilla extract
- 1 cup all-purpose flour
- Ganache
- 1⁄2 cup heavy cream
- 1 cup bittersweet chocolate chips
- Pink pearl dragées (optional)
Italian Wedding Soup
By mamacasma
Bring chicken stock and 1 teaspoon of the Italian seasoning to boil in large saucepan on medium heat
- 1 container (32 ounces) Kitchen Basics® Original Chicken Stock (Price Chopper)
- 2 teaspoons McCormick Gourmet™ Italian Seasoning, divided
- 1/2 pound ground pork
- 1 egg, lightly beaten
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 1 clove garlic, finely chopped
- 3/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1 cup small pasta, such as pastina or orzo
- 1 package (6 ounces) baby spinach leaves
No Bake Mud Cake (With Worms)
By mamacasma
Need a quick and easy dessert to make for a Halloween party? Give this no-bake cake a try! It's smooth, yet crunchy...
- 2 packages instant chocolate pudding
- 3 1/2 cups of milk
- 1 8-ounce tub of whipped topping
- 1 package of chocolate sandwich cookies
- Treats to decorate cake (gummy worms/bugs)
Chunky Chicken Broccoli Cheese Potato Topper
By mamacasma
Why get fast food when you can make this hearty and satisfying dish so readily at home? It's delicious and easy eno...
- 1 can (19 ounces) Campbell's® Chunky™ Chicken Broccoli Cheese and Potato Soup
- 1 cup cooked broccoli cuts
- 4 hot baked potatoes, split
- Shredded Cheddar cheese
PHILADELPHIA-OREO No-Bake Cheesecake
By mamacasma
Chop 15 cookies coarsely
- 1 pkg. (16.6 oz.)OREO Cookies, divided
- 1/4 cup butter, melted
- 4 pkg. (8 oz. each)PHILADELPHIA Cream Cheese, softened
- 3/4 cup sugar
- 1 tsp. vanilla
- 1 tub (8 oz.)COOL WHIP Whipped Topping, thawed
Banana Split Pie
By mamacasma
Put a lively spin on the traditional banana split with this frozen concoction that layers three flavors of ice crea...
- 1 1/4 cups light vanilla ice cream
- 1 ready-to-fill chocolate cookie crust (9 in.)
- 1/2 cup fudge sauce
- 2 bananas, sliced
- 1 1/2 cups chocolate chocolate-chip ice cream, softened
- 2 1/2 cups light dulce de leche ice cream
- 1 1/2 cups frozen whipped topping, thawed
- Garnish: walnuts