Better Than Sex Cake

 

• 1 box of chocolate cake mix
• 1 can of sweetened condensed milk
• 1 jar of caramel sauce
• 1 container of whipped topping
• 1 package of toffee bits
• Additional toppings of your choice (optional)

Directions

1. Prepare the chocolate cake mix according to the instructions on the box.
2. Once the cake is baked and cooled, use the handle of a wooden spoon to poke holes all over the cake.
3. Pour the sweetened condensed milk over the cake, making sure it seeps into the holes.
4. Drizzle the caramel sauce over the cake, spreading it evenly with a spatula.
5. Spread the whipped topping over the cake, covering the caramel layer completely.
6. Sprinkle the toffee bits generously on top of the whipped cream.
7. Chill the cake in the refrigerator for at least an hour before serving to allow the flavors to meld together.

Dolly Parton's Butterscotch Pie

 Dolly Parton's Butterscotch Pie

- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 3 large egg yolks
- 1/4 cup cornstarch
- 2 cups whole milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 pre-baked 9-inch pie crust
- Whipped cream
- 1/2 cup chopped pecans

Directions

Preheat the oven to 375°F. Spray a 9-inch pie plate with nonstick cooking spray. Mix together the chopped pecans, softened butter, brown sugar and salt using a fork in a medium bowl. Press the mixture into the pie plate evenly over the bottom and up the sides.

Bake the crust for 10 to 15 minutes until the nuts are browned and fragrant. Move the pie pan to a cooling rack.

Mix together the brown sugar, cornstarch, flour and salt in a double boiler, then add the butter. Bring water in the bottom pan to a simmer over medium-high heat. Stir the ingredients in the top pan until they’re combined.

Slowly whisk in the sweetened condensed milk and water mixture. Whisk in the egg yolks, working quickly so they don’t scramble (this is called tempering eggs). Stir the pudding mixture constantly until it’s smooth and thick enough to coat the back of a spoon.

Remove the pan from the heat and stir in the vanilla extract.

Pour the pudding mixture into the baked pie crust. Bake it for 15 minutes at 300ºF until the filling is warmed through and firm. Remove the pie to a cooling rack.

The pecans from your crust may float up into the filling and end up on top. That’s OK—the end result is still delicious.

Once the pie has cooled to room temperature, cover it and chill it for several hours or overnight. Serve slices of the chilled pie plain or all Dolly-ed up with whipped cream.

 

 

Shrimp and Grits

 

Grits:

• ▢ 1 cup stone-ground grits
• ▢ 2 cups water
• ▢ 2 cups chicken broth
• ▢ salt to taste
• ▢ 2 tbsp butter
• ▢ 3/4 cup grated sharp cheddar cheese
• ▢ 1/4 cup freshly grated Parmesan cheese

Shrimp:

• ▢ 1 lb shrimp (peeled and deveined)
• ▢ 8 oz bacon
• ▢ 2 shallots
• ▢ 1/3 cup thinly sliced sun-dried tomatoes
• ▢ 2-3 garlic cloves
• ▢ 3/4 cup chicken broth
• ▢ 1 1/2 tbsp lemon juice
• ▢ 1/4 cup diced green onion

Instructions

Grits:

• Bring water and chicken broth to boil in a medium pot and season with some salt. Add grits and lower heat to medium-low/low heat. Cover and let it simmer for about 20 minutes. Stirring occasionally.
• Once grits is cooked, take it off the heat. Stir in butter and cheeses until melted. 

Shrimp:

• Peel and devein shrimp if needed.
• Prepare ingredients by dicing bacon into small pieces, slicing shallots, green onion, and sun-dried tomatoes, and peeling garlic. 
• In a medium cooking pan, over medium heat, cook diced bacon until brown and crispy. Take out bacon bits only and set them aside. 

  Pour off most of the leftover bacon grease if a lot accumulated, leaving about 2-3 tbsp in the pan.
• Add shallots and sun-dried tomatoes to the pan with bacon grease. Saute until golden. 
• Smash and mince garlic and add it to the pan. Saute until fragrant. 
• Add chicken broth and lemon juice to the pan. Stir and bring to simmer. 
• Add shrimp and cook until shrimp turn pink and opaque on one side. Flip shrimp to the other side and let it cook until that side turns pink and opaque.
• Take the pan off heat. 
• Divide prepared grits among large bowls or deep plates. 
• Divide bacon bits, shrimp with broth, and some green onions among the plates, over the grits.

Notes

• Grits – use stone-ground grits, not instant grits! When cooking it, flavor the water that grits is cooked in. So season water with salt before adding stone-ground cornmeal that way it will soak up the flavor as it cooks. Using water and broth mixture will also increase the flavor.
• Grits takes about 20 minutes to cook so shrimp and bacon can be made at the same time as grits. If you make both parts of this dish at the same time, the dish will only take about 30 minutes.
• Shrimp – make sure to clean and devein shrimp before cooking! If you don’t feel like taking time to do that, you can always purchase shrimp that are already cleaned. It’s best to use large shrimp and if you have access to fresh, never frozen shrimp, that will give you the best results. If you do have to use frozen shrimp, make sure to thaw them completely and drain off all excess liquids.

 

Egg Fu Yung

 

Ingredients

• 6 eggs
• 1/2 pint bean sprouts
• 4 tablespoons scallions
• 4 teaspoons bamboo shoots
• 4 water chestnuts
• 1/2 cup ham
• 1 1/3 tablespoons soy sauce
• 3 tablespoons peanut oil
• 1 cup chicken broth
• 2 teaspoons sugar
• 2 teaspoons vinegar
• 1 tablespoon corn starch
• 2 tablespoons water

Preparation

Mince all the vegetables, and shred the meat.

1. Place the eggs in a bowl and beat slightly, breaking the yolks. Mix in the meat and vegetables and 1 teaspoon of soy sauce.
2. Heat 2 tablespoons of cooking oil in a small skillet for 30 seconds over medium-high heat.
3. Add 1/3 cup of the egg fu yung batter to the pan and cook like a pancake, flipping once so both sides brown.
4. Place the pancakes on an oven-safe plate, and keep them warm in the oven while cooking the remainder of the batter.
5. Mix the water and corn starch together.
6. Add the remaining soy sauce, chicken broth, sugar and vinegar in a sauce pan, and bring to a boil. Add the cornstarch mixture, and continue cooking until the sauce thickens.
7. Serve the egg fu yung topped with the sauce.

Chicken Enchiladas with Sour Cream White Sauce

 

Ingredients

• For the Enchiladas:
• 2 cups cooked, shredded chicken (use rotisserie chicken for convenience)
• 8 flour or corn tortillas
• 2 cups shredded Monterey Jack cheese, divided
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• For the Sour Cream White Sauce:
• 1 cup sour cream
• 1 can (10.5 oz) cream of chicken soup
• 1 can (4 oz) diced green chilies
• 2 cups chicken broth
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 teaspoon cumin (optional)
• Salt and pepper to taste

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Filling: In a skillet, sauté the chopped onion and minced garlic in a bit of oil until softened (about 3-4 minutes). In a bowl, mix the shredded chicken, sautéed onion, garlic, and 1 cup of shredded cheese.
3. Fill the Tortillas: Spoon the chicken mixture into each tortilla, roll them tightly, and place them seam-side down in a greased 9x13-inch baking dish.
4. Make the White Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute. Gradually add the chicken broth, whisking constantly until smooth and slightly thickened. Remove from heat and stir in the sour cream, cream of chicken soup, diced green chilies, and cumin. Season with salt and pepper to taste.
5. Assemble the Dish: Pour the white sauce generously over the enchiladas, ensuring they are well-coated. Top with the remaining shredded cheese.
6. Bake: Bake in the preheated oven for 20-25 minutes, or until bubbly and golden on top.
7. Serve: Garnish with fresh cilantro or sliced green onions, and serve hot. These enchiladas pair well with guacamole, Mexican rice, or refried beans for a complete meal.

Tips

• Make Ahead: You can prepare the chicken filling and sauce up to 3 days in advance and store them in the refrigerator. Just fill the tortillas and bake when ready to serve.
• Customize: Feel free to add other ingredients like black beans, corn, or different types of cheese to suit your taste.
  This recipe is perfect for busy weeknights or family gatherings, offering a comforting and satisfying meal that everyone will love! Enjoy your cooking
   
   
   

Medieval Cheesecake

 

To make a medieval cheesecake, specifically the Elderflower Sambocade mentioned in the post, you'll need the following ingredients:

For the crust:
1 cup ground almonds
1/2 cup sugar
1/4 teaspoon salt
1/4 cup melted butter
For the filling:
1 cup ricotta cheese
1/2 cup heavy cream
1/4 cup honey
1 large egg
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup elderflower petals (dried or fresh)

Here's a basic outline:

Preheat your oven to 300°F (150°C).
Prepare the crust: Mix the ground almonds, sugar, and salt. Add the melted butter and mix until well combined. Press the mixture into a springform pan.
Prepare the filling: Mix the ricotta cheese, heavy cream, honey, egg, ginger, cinnamon, and cloves. Stir in the elderflower petals.
Pour the filling into the crust and bake for about 40-45 minutes or until the edges are set and the center is slightly jiggly.
Let it cool completely before serving. You can top it with fresh berries and powdered sugar, as shown in the image.

Keep in mind that medieval recipes often used different ingredients and techniques, so this is a modern adaptation. For a more authentic flavor, consider using ingredients like rosewater or verjuice.

 

 

One-Pot Creamy Beef and Shells

 

12 oz 340 g pasta shells

1 lb 450 g ground beef

1 small onion finely chopped

3 cloves garlic minced

1 can 14.5 oz / 410 g diced tomatoes

2 cups beef broth

1 cup heavy cream

1 ½ cups shredded cheddar cheese

1 tsp dried Italian herbs

½ tsp smoked paprika optional

Salt and black pepper to taste

2 tbsp olive oil

Fresh parsley chopped for garnish

 

 

 

Heat olive oil in a large pot over medium heat.

 

Add ground beef and cook until browned, breaking it apart with a spoon.

 

Remove excess fat if needed.

 

Add onion and garlic to the beef.

 

Cook 3–4 minutes until onions are soft and fragrant.

 

Stir in diced tomatoes, beef broth, Italian herbs, and smoked paprika.

Bring to a gentle boil.

 

Add pasta shells, stirring to combine. Ensure pasta is mostly submerged.

 

Reduce heat to medium-low, cover partially, and simmer 12–15 minutes until pasta is tender.

 

Stir occasionally to prevent sticking.

 

Once pasta is cooked, stir in heavy cream and cheese.

 

Mix until cheese melts and sauce is creamy.

 

Taste and adjust with salt and pepper.

 

Garnish with chopped parsley.

 

Serve hot for a rich, comforting one-pot meal