Karim cooks

Luscious Salted Caramel Butter Bars

Ingredients:
For the Crust:
1 box of Butter Yellow Cake mix (or an alternative flavor based on preference)
½ cup of butter, melted
1 egg
For the Salted Caramel Layer:
½ cup of salted caramel topping (this can be adjusted up to 1 cup based on preference, especially if using a larger 9x13 pan)
For the Cream Cheese Layer:
8 oz of cream cheese, softened
2 eggs
2 cups of powdered sugar
1 teaspoon of vanilla extract

Directions:
Preheat oven to 350°F (175°C).
For the Crust: In a medium-sized mixing bowl, combine the Butter Yellow Cake mix, melted butter, and egg. Stir until the mixture is uniformly combined. Transfer the mixture to a greased 9x9-inch baking pan and spread it evenly, ensuring it covers the bottom entirely.
For the Salted Caramel Layer: Evenly distribute the salted caramel topping over the previously prepared crust. If the caramel topping is too viscous, it may be briefly microwaved to achieve a pourable consistency.
For the Cream Cheese Layer: In a separate medium-sized mixing bowl, commence by creaming the softened cream cheese. Following that, integrate the eggs into the mixture, ensuring a smooth consistency. Subsequently, add the powdered sugar and vanilla extract, continuing to mix until all components are well amalgamated. Pour this cream cheese mixture over the salted caramel layer in the baking pan.
Place the baking pan in the preheated oven and allow it to bake for approximately 35-40 minutes. It is crucial not to overbake; therefore, monitoring is advised.
Upon completion of baking, remove the pan from the oven and set it aside, allowing the bars to cool to room temperature. Once adequately cooled, they may be partitioned into individual servings.

Frosted Lemonade Delight

Ingredients:
1 cup lemon juice (freshly squeezed)
½ cup sugar
1 ½ cups water
4 cups vanilla ice cream

Directions:
Prepare the Lemon Mixture: In a blender, combine the freshly squeezed lemon juice, sugar, and water. Blend until the sugar is completely dissolved.
Add the Ice Cream: Add the vanilla ice cream to the blender with the lemon mixture.
Blend Until Smooth: Blend all ingredients together until smooth and creamy. Ensure there are no ice cream lumps remaining.
Serve and Enjoy: Pour the frosted lemonade into four glasses. Garnish with a slice of lemon or a sprig of mint if desired. Serve immediately and enjoy the refreshing taste!

Chicken and Avocado Enchiladas in Creamy Avocado Sauce

Ingredients:
For the Enchiladas:
2 cups cooked chicken, shredded
2 ripe avocados, diced
8 flour tortillas
1 cup shredded cheese (cheddar or Mexican blend)
1/4 cup cilantro, chopped
1/4 cup green onions, chopped
For the Creamy Avocado Sauce:
2 ripe avocados
1 cup sour cream
1 cup chicken broth
1/4 cup lime juice
2 cloves garlic, minced
Salt and pepper to taste

Instructions:
Preheat Oven: Set your oven to 375°F (190°C).
Prepare Filling: In a large bowl, mix shredded chicken, diced avocados, cilantro, and green onions.
Assemble Enchiladas: Distribute the chicken mixture evenly among the tortillas, roll them up, and place them seam-side down in a greased baking dish.
Make Sauce: In a blender, blend avocados, sour cream, chicken broth, lime juice, garlic, salt, and pepper until smooth.
Bake: Pour the creamy avocado sauce over the enchiladas. Top with shredded cheese. Bake for 20-25 minutes until the cheese is melted and bubbly.
Garnish and Serve: Garnish with additional cilantro and green onions if desired. Serve hot.

Strawberry Mango Coolers

Ingredients:
2 cups sliced strawberries, fresh or frozen
½ cup diced mango, fresh or frozen
¼ cup honey
1 cup Mango-Orange Juice or regular orange juice
1-liter Sprite or Club Soda
Ice

Directions:
Blend the Fruity Mixture: In a blender, combine sliced strawberries, diced mango, honey, and mango-orange juice. Blend until smooth and well combined. Transfer the mixture to an airtight container and refrigerate until ready to serve.
Prepare Glasses: Fill glasses with ice cubes to chill them before pouring in the drink.
Assemble the Coolers: Pour approximately ⅓ cup of the strawberry mango mixture over the ice in each glass.
Add Sparkling Finish: Top each glass with Sprite or club soda, stirring gently to mix the flavors.
Serve and Enjoy: Serve immediately to enjoy the refreshing taste of these Strawberry Mango Coolers!

Lobster Roll Delight

Ingredients:
4 lobster tails, cooked and chopped
1/4 cup mayonnaise
1 tablespoon finger lime pearls
1 tablespoon lemon juice
2 celery sticks, finely chopped
2 tablespoons fresh chives, chopped
Salt and pepper, to taste
4 brioche rolls, split
Butter, softened, for spreading
Extra finger lime pearls, for garnish
Fresh chives, for garnish

Directions:
In a bowl, combine mayonnaise, finger lime pearls, lemon juice, celery, chives, salt, and pepper.
Add chopped lobster and mix until well combined.
Lightly butter the insides of the brioche rolls and toast in a pan until golden.
Fill each roll with the lobster mixture.
Garnish with extra finger lime pearls and fresh chives.

Decadent Caramel Pecan Delight Cheesecake

Ingredients:
For the Crust:
2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
24 ounces cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/2 cup caramel sauce
1 cup chopped pecans
For the Topping:
1/4 cup caramel sauce
1/4 cup chopped pecans

Directions:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
Press the mixture firmly into the bottom of the prepared springform pan to form the crust.
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while preparing the filling.
In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Mix in the sour cream until fully incorporated.
Fold in the caramel sauce and chopped pecans until evenly distributed.
Pour the cheesecake filling over the cooled crust in the springform pan, spreading it out evenly.
Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set but the center still jiggles slightly.
Remove the cheesecake from the oven and let it cool in the pan for 10 minutes. Then, run a knife around the edge of the cheesecake to loosen it from the pan.
Let the cheesecake cool completely on a wire rack, then refrigerate for at least 4 hours or overnight to set.
Before serving, drizzle the top of the cheesecake with caramel sauce and sprinkle chopped pecans over it.

On the go snack bags for the kids 😇😇

How it feels stocking up on safe foods