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Recipes
Red Velvet S'more Cupcakes
By mamacasma
Red velvet and s'mores are a rare yet wonderful combination
- Meringue Frosting:
- 1 1/4 cups all-purpose flour
- 3/4 cup superfine sugar
- 1 Tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1/2 cup canola oil
- 1 large egg plus 1 large egg yolk
- 1 1/2 Tablespoons liquid red food coloring
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla extract
- 3/4 cup bittersweet chocolate chips
- 4 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 2/3 cup superfine sugar
No-Bake Cheesecake
By mamacasma
Move over, New York cheesecake — there's a newcomer in town
- 24 reduced-fat vanilla wafers
- 2 tablespoon(s) butter or margarine, melted
- 1 envelope(s) unflavored gelatin
- 1 large lemon
- 3 tablespoon(s) water
- 1/4 cup(s) water
- 2 package(s) (8 ounces each) reduced-fat cream cheese, softened
- 3/4 cup(s) sugar
- 1 teaspoon(s) vanilla extract
- 1 1/2 cup(s) low-fat buttermilk
- Raspberries, for garnish
Supreme Pasta Salad with Toppins
By mamacasma
Cook pasta as directed on package
- 8 oz. Bow Tie Pasta or Penne
- 1 cup Italian Salad Dressing
- 2 Tbsp. McCormick® Perfect Pinch® Salad Supreme Seasoning
- 1 cup Broccoli Florets
- 1 cup Sliced Carrots
- 1/2 cup Yellow Bell Pepper cut into strips
- 1/2 cup Cherry Tomato Halves
- 1/2 cup Chopped Red Onion
- 3/4 cup McCormick® Salad Toppins™
Cherry Chocolate Pie Recipe
By mamacasma
1. In a large saucepan, combine the marshmallows, milk and chocolate
- 11 large marshmallows
- 1/3 cup milk
- 1 piece (3 ounces) milk chocolate candy bar, chopped
- 1 container (8 ounces) frozen whipped topping, thawed and divided
- 1 graham cracker crust (10 inches)
- 1 can (21 ounces) cherry pie filling
Chocolate Walnut Torte
By mamacasma
Heat oven to 350 degrees F
- 1 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 8 ounces semisweet chocolate
- 3/4 cup ( 1 1/2 sticks) unsalted butter, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1/2 cup buttermilk
- 1 cup chopped toasted walnuts
- 4 ounces semisweet chocolate, chopped
- 1/2 cup heavy cream
Quick Creamy Chicken & Noodles
By mamacasma
Cream of chicken and mushroom soup combines with chicken, noodles and parmesan cheese to make a delicious, family-f...
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken and Mushroom Soup
- 1/2 cup milk
- 1/8 teaspoon ground black pepper
- 1/3 cup grated Parmesan cheese
- 2 cups cubed cooked chicken or turkey
- 3 cups medium egg noodles, cooked according to package directions
- Chopped fresh parsley
Coffee Crumb Cakes
By mamacasma
1. Heat oven to 350°. Coat 12 muffin cups with nonstick spray and dust with flour
- Topping:
- 1- 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 2/3 cup sugar
- 2 large eggs
- 1/3 cup whole milk
- 1/2 teaspoon vanilla extract
- 1/4 cup packed dark-brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- Pinch salt
- 1/3 cup unsalted butter, melted
- 1 cup all-purpose flour
PHILADELPHIA New York Cheesecake
By mamacasma
HEAT oven to 325°F. 1. LINE 13x9-inch pan with foil, with ends of foil extending over sides
- 6 HONEY MAID Honey Grahams, crushed (about 1 cup)
- 3 Tbsp. sugar
- 3 Tbsp. butter or margarine, melted
- 5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 3 Tbsp. flour
- 1 Tbsp. vanilla
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 4 eggs
- 1 can (21 oz.) cherry pie filling
Campbell's Herbed Bistro Chicken
By mamacasma
Heat oil in skillet. Add chicken and cook until browned
- 1 Tbsp. vegetable oil
- 4 boneless chicken breast halves
- 1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup
- 1/2 cup milk
- 1/2 tsp. dried thyme leaves, crushed
Sweet & Spicy Chicken with Potatoes & Cherry Peppers
By mamacasma
When it comes to cooking with wine, there’s one rule to follow: Only cook with something you’d drink
- 3 Tbsp. olive oil
- 1 lb. new potatoes (about 12), quartered
- Kosher salt and black pepper
- 4 cloves garlic, smashed
- 4 6-oz boneless, skinless chicken breasts
- 1/2 cup dry white wine
- 1 ⁄3 cup small sweet red cherry peppers (such as Peppadew), quartered
- 2 Tbsp. fresh oregano, chopped