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Lisa's food recipe, Nashville, TN (2026)

12/31/2024

Decadent Caramel Poke Cake with Pecans and Chocolate
Ingredients:

1 box chocolate cake mix (plus ingredients listed on the box)
1 can (14 oz) sweetened condensed milk
1 jar (12 oz) caramel sauce
1 container (8 oz) whipped topping, thawed
1 cup chopped pecans
1 cup chocolate chips or chocolate fudge topping
Directions:

Prepare the chocolate cake mix according to the package instructions. Bake in a 9x13-inch pan and let cool for 5-10 minutes.
Using the handle of a wooden spoon, poke holes all over the cake, spacing them about an inch apart.
Pour the sweetened condensed milk evenly over the cake, ensuring it seeps into the holes.
Pour the caramel sauce over the top, spreading it evenly so it fills the holes and covers the cake completely.
Allow the cake to cool completely, then spread the thawed whipped topping over the surface.
Sprinkle the chopped pecans and chocolate chips over the whipped topping. Alternatively, drizzle chocolate fudge topping over the cake.
Refrigerate for at least 2 hours before serving to let the flavors meld together.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 2 hours 40 minutes (including cooling time)
Kcal: 400 kcal | Servings: 12 servings

Lisa's food recipe

12/27/2024

Tartufo (Italian Chocolate Gelato Dessert)
Ingredients:
1 pint of chocolate gelato or ice cream (store-bought or homemade)
1 pint of vanilla gelato or ice cream
1/4 cup chocolate chips or chopped chocolate (for the center)
2 tablespoons cocoa powder (for dusting)
1/4 cup melted dark chocolate (for coating)
1/4 cup chopped hazelnuts or almonds (optional, for rolling)
2 tablespoons liqueur (like amaretto or brandy, optional)
Instructions:
Prepare the Chocolate Center:

Place the chocolate chips or chopped chocolate into a small bowl and melt it in the microwave or over a double boiler. Allow the chocolate to cool slightly.
Form the Gelato Balls:

Take the chocolate gelato and vanilla gelato out of the freezer and let them soften for a few minutes until they are easier to scoop.
Use an ice cream scoop or your hands to shape the gelato into 2-inch balls.
Create a small indentation in the center of each gelato ball using your thumb.
Fill each indentation with a small spoonful of the melted chocolate, then roll the gelato into a ball shape, sealing the chocolate inside.
Repeat for all balls.
Coat the Gelato:

Roll the gelato balls in cocoa powder to give them a chocolatey exterior. If you want a crunchier texture, roll the balls in chopped hazelnuts or almonds as well.
For an extra layer of richness, dip the coated balls in melted dark chocolate, then return them to the freezer for 30 minutes to an hour to harden.
Serve:

Once the Tartufo balls are frozen and firm, drizzle with additional melted chocolate, if desired, or serve them as is.
Optionally, garnish with a few more chopped nuts or a light dusting of cocoa powder.
Enjoy:

Serve the Tartufo cold for a creamy, chocolatey indulgence. It’s a perfect dessert for special occasions or when you want to treat yourself to something extraordinary!

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Lisa's food recipe

12/12/2024

Spicy Taco Soup
Ingredients:

1 pound ground beef
15 oz canned corn, drained
2 cups salsa
1/2 cup canned diced jalapeños
15 oz canned black beans, drained and rinsed
1 tablespoon taco seasoning
2 cups beef broth
Optional Toppings:
Sour cream
Shredded cheese
Tortilla chips
Fresh diced cilantro

Instructions:

Cook the Ground Beef:

In a large pot, cook the ground beef over medium heat, crumbling and stirring occasionally until browned. Drain any excess fat, then return the beef to the stovetop.
Add Ingredients:

Add the drained corn, salsa, diced jalapeños, black beans, and taco seasoning to the pot with the ground beef. Stir everything together until well mixed.
Simmer the Soup:

Pour in the beef broth and bring the mixture to a simmer over medium heat. Cook for 25-30 minutes, stirring occasionally, until the soup is heated through and the flavors meld together.
Serve:

Ladle the soup into bowls and top with optional toppings like sour cream, shredded cheese, tortilla chips, and fresh diced cilantro for added flavor and texture.

12/12/2024

Mint Chocolate Chip Layer Cake
**Ingredients**
**For the Cake:**
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup milk
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 1 cup chocolate chips
**For the Mint Cream:**
- 1 cup unsalted butter (room temperature)
- 4 cups powdered sugar
- 2-3 tablespoons whipped cream or milk
- 1 teaspoon peppermint extract
- Green food coloring (optional)
- 1/2 cup chocolate chips
**For the Chocolate Sauce:**
- 1 cup chocolate chips
- 1/2 cup heavy cream

**Instructions**
1. **Prepare the Oven:** Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, and line the bottoms with parchment paper.

2. **Make the Cake:** In a bowl, mix together the flour, baking powder, baking soda, and salt. In a separate mixing bowl, beat the butter, vegetable oil, and sugar until fluffy. Add the eggs one at a time, beating well after each addition. Gradually add the dry ingredients to the wet mixture, mixing until combined. Stir in the chocolate chips.

3. **Bake the Cake:** Pour the cake batter into the prepared cake pans. Bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean.

4. **Make the Mint Cream:** Beat the butter until fluffy. Gradually add the powdered sugar, mixing until combined. Add the whipped cream or milk and peppermint extract, and beat until fluffy. Fold in the chocolate chips.

5. **Assemble the Cake:** Spread mint cream on top of one cake layer. Place another cake layer on top and repeat the process. Apply a thin layer of mint cream all over the cake and refrigerate for 30 minutes.

6. **Decorate the Cake:** Apply a thick layer of mint cream all over the cake.

7. **Make the Chocolate Sauce:** Heat the heavy cream until it comes to a simmer. Add the chocolate chips and stir until melted.

8. **Drizzle the Chocolate Sauce:** Drizzle the chocolate sauce over the cake and refrigerate for 15-20 minutes.

9. **Serve:** Slice and serve the cake cold or at room temperature.

12/02/2024

CHOCOLATE PECAN TURTLE CLUSTERS - Don't LOSE this Recipe 😋
Ingredients
2 1/2 C pecans
1/2 C butter (I use salted)
1 C brown sugar
1/2 C light corn syrup
7 ounces sweetened condensed milk (1/2 of a 14-ounce can)
1/2 t vanilla
1 (12 ounce) package milk chocolate chips
1/2 t shortening (I use butter flavored Crisco)
Directions
Toss 2 1/2 cups of pecans into a large skillet. Toast them over medium high heat, stirring occasionally, until they have darkened just a bit and smell fragrant and wonderful. Should only take a few minutes
Find yourself 2 large cookie sheets. Line them with parchment paper and spray it with cooking spray. Arrange your pecans into clusters. Three to a group works well. You want to leave some space (about an inch) between each cluster.
Make your caramel (full tutorial with pictures found here). Place 1/2 C butter into a medium-sized sauce pan. Melt it over medium high heat. Add 1 C brown sugar, 1/2 C light corn syrup, and 7 ounces sweetened condensed milk to the pan. Increase the heat just a bit and stir it continually. Cook and stir until it reaches 235-240 degrees. I generally remove it from the heat when it reaches about 234 degrees. It will continue to rise in temperature just a bit even without the direct heat, making the caramel just the right texture.
Stir in 1/2 teaspoon vanilla.
Carefully drizzle about 1 1/2 teaspoons of caramel over each nut cluster. You’ll want to work quickly, as the caramel will begin to set up. Be sure there is caramel touching all of the nuts in your cluster. The caramel works like glue, sticking the nuts together.
In a microwave safe bowl, pour 12 ounces of milk chocolate chips. Heat in the microwave for 30 seconds at a time, stirring after each cooking interval.
Add 1/2 teaspoon of shortening to the melted chocolate. Allow it to sit for a minute or two (so it can melt and make the chocolate chips more spreadable). Stir it all together.
Spoon about 1 1/2 teaspoons of melted chocolate over the top of the caramel and nuts. Swirl it around along the top, making a pretty swoop with your spoon.
Allow the chocolate to set up. Once it has hardened and cooled, you can serve them immediately or transfer them to an air-tight container.

12/02/2024

Homemade Ham Gravy

Ingredients:
2 tablespoons butter
4 tablespoons cornstarch
1 cup ham drippings
1 cup low sodium vegetable broth or chicken broth
1/2 cup milk
Black pepper, to taste

Directions:
Prepare the Base: Melt the butter in a pan over medium heat. Once melted, stir in the cornstarch, whisking continuously until the mixture turns light brown.
Add Liquids: Gradually pour in the ham drippings, vegetable or chicken broth, and milk.
Continue to whisk until fully combined and smooth.
Simmer and Thicken: Let the mixture cook while stirring, allowing it to thicken to your desired gravy consistency.
Season: Sprinkle with ground black pepper to taste.
Serve: Pour the gravy over mashed potatoes, biscuits, or roasted meats for a delicious finish.

Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Calories: 80 kcal per serving
Servings: 6 servings

12/02/2024

Pineapple upside-down cake

Ingredients
For the Topping
- 1/4 cup unsalted butter (melted)
- 1/2 cup packed brown sugar
- Pineapple slices (canned or fresh)
- Maraschino cherries (optional)

For the Cake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup pineapple juice (reserved from the canned pineapple or fresh)

Instructions
Preheat your oven to 350°F (175°C).
Pour the melted butter into a 9-inch round cake pan. Sprinkle the brown sugar evenly over the butter.
Arrange the pineapple slices over the brown sugar. Place a maraschino cherry in the center of each pineapple slice, if using.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the pineapple juice. Begin and end with the dry ingredients, mixing until just combined.

Pour the batter evenly over the pineapple slices in the prepared pan.
Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a serving plate.
Let it rest for a few minutes to allow the topping to settle.

10/14/2024

Homemade Pickled Shrimp

Ingredients:
1 pound large shrimp, peeled and deveined
1 cup white w**e vinegar
1/2 cup water
1/4 cup olive oil
2 tablespoons sugar
1 lemon, thinly sliced
1 small red onion, thinly sliced
2 cloves garlic, minced
1 teaspoon mustard seeds
1 teaspoon coriander seeds
1 teaspoon whole black peppercorns
1/2 teaspoon red pepper flakes
2 bay leaves
Fresh dill, for garnish
Kosher salt, to taste
Directions:

Bring a large pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes until pink and opaque. Drain and transfer to a bowl of ice water to stop the cooking process.
In a saucepan, combine vinegar, water, olive oil, sugar, lemon slices, onion, garlic, mustard seeds, coriander seeds, peppercorns, red pepper flakes, and bay leaves. Simmer for 10 minutes.
Pour the hot brine over the cooled shrimp. Add fresh dill and a pinch of kosher salt.
Allow the mixture to cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight, before serving.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes + chilling time | Kcal: Approx. 150 kcal per serving | Servings: 4

10/10/2024

🍒 Cherry Cheesecake Icebox Cake 🍒
This Cherry Cheesecake Icebox Cake is a delightful and no-bake dessert that combines the creamy goodness of cheesecake with the tart sweetness of cherry pie filling, all nestled between crunchy layers of graham crackers. It's perfect for warm days and easy to prepare!
Description
The Cherry Cheesecake Icebox Cake features layers of smooth, rich cheesecake filling, crunchy graham crackers, and luscious cherry pie filling. This dessert not only looks beautiful but also has a delicious balance of flavors and textures. Chill it for a few hours, and you’ll have a stunning treat ready to serve!
Ingredients
4 cups heavy whipping cream, cold 🥛
2 cups powdered sugar 🍬
3 packages cream cheese (8 oz each), at room temperature 🧀
2 teaspoons vanilla extract 🍦
1 box graham crackers 🍪
3 cans cherry pie filling (21 oz cans) 🍒
Instructions
Step 1: Prepare the Whipped Cream
1️⃣ In a large bowl, whip the cold heavy whipping cream and 1 cup of powdered sugar together using an electric mixer for 7 to 8 minutes, or until thick and stiff. Set aside the whipped cream.
Step 2: Make the Cheesecake Filling
2️⃣ In a separate large bowl, use the electric mixer to combine the cream cheese, the remaining 1 cup of powdered sugar, and vanilla extract until smooth and creamy.
Step 3: Combine Mixtures
3️⃣ Gently mix the whipped cream into the cream cheese mixture at low speed until fully combined.
Step 4: Assemble the Cake
4️⃣ Lay out a single layer of graham crackers along the bottom of an ungreased 9 x 13-inch baking pan or dish.
5️⃣ Spread a thin layer of the cheesecake filling over the graham crackers.
6️⃣ Spoon out one can of the cherry pie filling over the cheesecake filling and carefully spread another thin layer of the cheesecake filling on top.
7️⃣ Place another single layer of graham crackers on top.
8️⃣ Repeat the layering step one more time.
Step 5: Final Assembly
9️⃣ After adding the last layer of graham crackers, spread the remaining cheesecake filling on top.
🔟 Wrap the dessert with plastic wrap and refrigerate for 3 hours to allow it to set.
Step 6: Serve
1️⃣1️⃣ When ready to serve, spoon the last can of cherry pie filling on top. Serve chilled and enjoy!
Tips
For a twist, you can substitute the cherry pie filling with other fruit fillings like strawberry or blueberry.
This dessert can be made a day in advance for convenience.
This Cherry Cheesecake Icebox Cake is a perfect dessert for gatherings, potlucks, or simply to satisfy your sweet tooth. Enjoy the delicious layers of flavor! 🍰✨

Lisa's food recipe

12/31/2024

12/27/2024

12/12/2024

12/12/2024

12/02/2024

12/02/2024

12/02/2024

10/14/2024

10/10/2024

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