Cafe Rulo

09/22/2019

https://www.lowcarbmaven.com/philly-cheesesteak-stuffed-peppers/

This easy low carb recipe for Philly cheesesteak stuffed peppers is a family favorite. Ground beef keeps the stuffed peppers moist and delicious.

09/22/2019

stuffed peppers
baked ziti

07/14/2019

https://www.bettycrocker.com/recipes/classic-beef-stroganoff/c17a904f-a8f6-48ae-bedb-5b301a8ea317

2lbs beef, no shrooms, try with half an onion next time. small amount of sour cream.

Homemade stroganoff may seem like a complicated dish, but it’s easier to make than you might think. With just 20 minutes of prep and a bit of simmer time, this hearty dinner will taste like you spent all day in the kitchen.

01/04/2019

Crockpot Chili

10/04/2017

homemade lasagna!
http://allrecipes.com/recipe/23600/worlds-best-lasagna/

I stuck mostly with this recipe, but i did add some wine

Filling and satisfying, John Chandler's lasagna is our most popular recipe. With basil, sausage, ground beef and three types of cheese, it lives up to its name.

02/25/2017

02/25/2017

11/26/2016

Baileys Cookies and Cream Parfaits
QTY:36oz parfaits
Prep:20minutes
Layered chocolate and Baileys cream paired with crumbled Oreo cookies. A Baileys parfait is the perfect weekend retreat!

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Ingredients

15 Oreos
4 oz semi-sweet chocolate roughly chopped
1/2 cup milk
2 cup heavy whipping cream chilled *
1/3 cup Baileys chilled *
1/4 cup powdered sugar

Instructions

Using a food processor (or zip lock bag + rolling pin or meat mallet), crush the Oreo cookies into crumbles, then set aside.
Place chopped semi-sweet chocolate in a small bowl. Heat milk until steaming, then pour over chocolate. Let sit for 2-3 minutes, then stir. If any chunks of chocolate remain, heat in the microwave for 30-second intervals until all the chocolate has melted. Mixture will be very liquid, like chocolate milk. Set aside and let cool to room temperature.
Using a stand mixer (or hand mixer + large bowl), add in chilled heavy cream, Baileys, and powdered sugar and beat on high until stiff peaks form, about 5-7 minutes.
Divide cream mixture in half. The first half of the whipped cream will be left alone and is ready to use in the parfait. The second half will be mixed with the chocolate. When ready, slowly add the chocolate mixture over this half of the whipped cream, gently (yet thoroughly) folding them together until completely mixed.
To assemble the parfaits: Using a pastry bag (or just a spoon), add layers of the cream and crushed cookies as you see fit. To do this as pictured, I layered chocolate, then cream, then cookies, then cream again, then chocolate again, then cream again, and finally finish with any remaining cookie crumbles on top.
Parfaits can be served immediately. If you'd like the chocolate layer to be firmer, chill parfaits for 2-3 hours before serving.

Recipe Notes

* When working with the heavy whipping cream, it will whip better if it is very chilled. I like to put the heavy cream and any other liquids I'm using (such as the Baileys in this case) in the freezer for 20 minutes prior to working with them.

11/23/2016

Chocolate-Caramel-Peanut Poke Cake

Ingredients

1 box Betty Crocker SuperMoist Chocolate Fudge CakeMmix

Water, oil and eggs called for on cake mix box

2 jars (11.5 oz each) salted caramel sauce

1 cup heavy whipping cream

1 tablespoon powdered sugar

1 cup chocolate-flavor syrup

1/2 cup chopped salted peanuts

Directions

1 Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray; line with cooking parchment paper.
2 Make cake as directed on box for 13 x 9-inch pan. Immediately after removing from oven, poke holes all over cake using chopstick. While cake is still warm, gently spread 1 1/2 jars of the caramel sauce over cake. Cool cake completely, then refrigerate 2 hours.
3 In medium bowl, beat cream and powdered sugar to stiff peaks. Spread over top of cake; drizzle with remaining caramel sauce and chocolate syrup; sprinkle with peanuts.

You can use the handle of a wooden spoon to poke larger holes, if you prefer.

This cake can be made and left to soak up the caramel sauce up to a day ahead of time. Whip the cream and top it just before serving for best results.

11/23/2016

Bacon, Spinach and Artichoke Pinwheels
Ingredients

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet

3/4 cup (from 8-oz container), chive & onion cream cheese spread, softened

1 jar (6 oz) Progresso™ artichoke hearts, drained and chopped

4 slices cooked bacon, chopped

3/4 cup shredded Parmesan cheese

1/2 cup fresh spinach, chopped

2 tablespoons butter, melted

1/4 teaspoon garlic powder

Directions

Heat oven to 375°F.
If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
Spread each rectangle with about 3 tablespoons cream cheese spread. Top with artichoke hearts, bacon, Parmesan cheese and spinach. Starting at shortest side, roll up each rectangle; pinch edges to seal. Cut each roll into 5 slices. Place cut side down 1 inch apart on large ungreased cookie sheet. In small bowl, mix melted butter and garlic powder. Brush pinwheels with butter mixture.
Bake 13 to 17 minutes or until golden brown. Serve warm.

11/23/2016

Mini Oreo Cheesecake Bites

Mini cookies-and-cream cheesecakes, with
a whole Oreo for the crust.

Ingredients

2 packages (8 oz each) cream cheese
1/2 cup sugar
1 container (5.3 oz) Yoplait Greek 100 vanilla yogurt
2 eggs
14 Oreo cookies

Directions

Heat oven to 350°F.
In a large bowl or stand mixer, beat cream cheese and sugar together until smooth.
Add yogurt; beat until smooth.
Add eggs one at a time, mixing until well incorporated.
Add Finely crush 2 Oreo cookies and stir into the cream cheese mixture.
Line a 12-cup muffin tin with parchment cupcake liners. Place an Oreo cookie in the bottom of each muffin cup and top each with a scoop of the cream cheese mixture.
Bake for 23 minutes, or until the centers are set. Cool completely before serving.