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Cooking With Lili, 692 E St, Chula Vista, CA (2026)

01/10/2025

Elvis Presley Cake (Jailhouse Rock Cake)

Ingredients
1 box White Cake Mix
8 oz can Crushed Pineapple (with juice)
1 cup Granulated Sugar
½ tsp Vanilla Extract
8 oz Cream Cheese, softened
½ cup Butter, softened
3 cups Powdered Sugar
½ tsp Vanilla Extract
3 cups Crushed Pecans (divided)

Directions
1. Preheat your oven and prepare the white cake mix according to the package instructions using a 9x13-inch baking pan.
2. Once the cake is baked, remove it from the oven and allow it to cool completely.
3. Using the handle of a wooden spoon or a skewer, poke holes all over the surface of the cooled cake.
4. In a medium saucepan over medium heat, combine the crushed pineapple (with its juice), granulated sugar, and ½ teaspoon of vanilla extract.
5. Bring the mixture to a gentle boil while stirring, then reduce heat and let it simmer for about 5 minutes until slightly thickened.
6. Carefully pour the hot pineapple mixture evenly over the surface of the cake, ensuring it seeps into the holes for maximum flavor.
7. In a large mixing bowl, beat the softened cream cheese and butter together using an electric mixer until the mixture is fluffy and smooth.
8. Gradually add in the powdered sugar, mixing until fully incorporated and creamy.
9. Mix in the remaining ½ teaspoon of vanilla extract and fold in 2 cups of crushed pecans to the cream cheese frosting.
10. Spread the frosting evenly over the pineapple-soaked cake using a spatula.
11. Top the frosted cake with the remaining 1 cup of crushed pecans, pressing them lightly into the frosting for a nice finish.
12. Place the cake in the refrigerator to chill for at least 6 hours, or ideally overnight, to let the flavors blend beautifully.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 6 hours 50 minutes
Yield 12 servings

01/10/2025

Maraschino Cherry Chocolate Chip Cookies Delight

Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup maraschino cherries, drained and chopped
1 cup semisweet chocolate chips

Directions
1. Preheat your oven to 350°F (175°C) and prepare baking sheets with parchment paper or a light greasing.
2. In a spacious mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat the mixture until it reaches a creamy and smooth consistency.
3. Incorporate the eggs into the mixture, one at a time, ensuring to mix thoroughly after each addition. Stir in the vanilla extract for added flavor.
4. In another bowl, thoroughly whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients until just blended; avoid overmixing.
5. Carefully fold in the chopped maraschino cherries and semisweet chocolate chips, distributing them evenly throughout the dough.
6. Using a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
7. Bake for 10–12 minutes, keeping an eye on them until the edges turn lightly golden while the centers remain soft.
8. Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. After that, transfer them to a wire rack to cool completely.

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Yield 24 cookies

01/10/2025

Crab & Cheese Crescent Delight

Ingredients
1 (8 oz) package refrigerated crescent rolls
1 (6 oz) can crab meat, drained and flaked
4 oz cream cheese, softened
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 green onion, finely chopped
1 tablespoon fresh parsley, chopped
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Optional: additional parsley for garnish

Directions
1. Preheat your oven to 375°F (190°C) and prepare a baking sheet with parchment paper or grease it lightly.
2. In a bowl, combine the cream cheese, mozzarella, Parmesan, green onion, parsley, garlic powder, and black pepper. Mix until the ingredients are well incorporated.
3. Carefully fold in the flaked crab meat, ensuring it is evenly distributed throughout the cheese mixture.
4. Roll out the crescent rolls and separate them into triangles.
5. Spoon 1 tablespoon of the crab and cheese mixture onto the wide end of each crescent triangle.
6. Starting at the wide end, roll each triangle up and place them on the prepared baking sheet with the point side down.
7. Bake for 12-15 minutes in the preheated oven until golden brown and cooked through.
8. Allow to cool for a few minutes before serving. Garnish with extra parsley if desired.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 8 servings

01/10/2025

Magic Lemon Cobbler

Ingredients:
- 1/2 cup (1 stick) unsalted butter
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1 tablespoon lemon extract
- 21 oz can lemon pie filling

Directions:
1. Preheat your oven to 350°F.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. Melt the butter in a 9x9-inch baking dish, about 3-4 minutes in the oven, and set it aside.
4. Combine the sugar with the flour mixture and stir well.
5. Gently mix in the buttermilk, vanilla extract, and lemon extract until just combined.
6. Pour the batter evenly over the melted butter in the baking dish. Do not stir or mix.
7. Strategically drop spoonfuls of lemon pie filling on top of the batter.
8. Bake in the oven for 45-55 minutes until the edges are golden brown and the center is set.
9. Allow the cobbler to cool slightly before serving to savor its magical flavors.

Prep Time: 10 minutes
Cook Time: 45-55 minutes
Total Time: 55-65 minutes
Yield: 6-8 servings

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01/10/2025

Cheesecake Fruit Salad

Ingredients
For the cheesecake:
2 cups cream cheese, softened
1 cup heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract
1 tbsp lemon juice
1/2 cup graham cracker crumbs (optional)
For the fruit:
1 cup strawberries, washed and hulled
1 cup grapes (green or red)
1 cup pineapple, chopped
Additional fruits of choice (kiwi, blueberries, etc.)
For the drizzle:
Caramel sauce
White chocolate (melted)
Crushed nuts (optional, for garnish)

Directions
1. In a large mixing bowl, cream together the softened cream cheese until it's smooth and fluffy.
2. Mix in the powdered sugar, vanilla extract, and lemon juice, beating until they are fully incorporated.
3. Gradually add the heavy cream, continuing to beat the mixture until it reaches a light and airy texture.
4. In a beautiful serving dish or individual cups, layer an assortment of fruits such as strawberries, grapes, and pineapple, along with any preferred additional fruits.
5. Generously add dollops of the cheesecake mixture on top of the fruit layers.
6. Drizzle your choice of caramel sauce and melted white chocolate generously over the cheesecake-topped fruits.
7. Enhance the salad with a crunchy touch by sprinkling your choice of crushed nuts, like almonds or walnuts, over the top.
8. For added texture, consider rolling the cheesecake filling in graham cracker crumbs or serving with a bite-sized piece of graham cracker crust.
9. For best results, allow the cheesecake fruit salad to chill in the refrigerator for at least 30 minutes before serving.

Prep Time 20 minutes
Cook Time 0 minutes
Total Time 50 minutes
Yield 6 servings

01/10/2025

Crispy Bang Bang Salmon Bites

Ingredients
1 1/2 pounds salmon fillets (skin removed, cut into bite-sized pieces)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional, for extra heat)
1/2 cup mayonnaise
1/4 cup Thai sweet chili sauce
1 tablespoon sriracha sauce (adjust for preferred heat level)
1 tablespoon honey
1 tablespoon lime juice (freshly squeezed)
Fresh parsley or cilantro, chopped (for garnish)
Green onions, sliced (for garnish)
Sesame seeds (for garnish)

Directions
1. Prep the salmon by patting it dry with paper towels and removing the skin before cutting it into 1-inch cubes.
2. In a large mixing bowl, add the salmon pieces and drizzle with olive oil. Sprinkle the garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper (if using). Gently toss to coat.
3. Whisk together the mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice in a small bowl until combined for the Bang Bang sauce. Adjust the flavor to personal preference.
4. Heat a non-stick skillet over medium-high heat with a drizzle of olive oil. When hot, add the seasoned salmon in a single layer, taking care not to overcrowd the pan.
5. Allow the salmon bites to cook for 3-4 minutes per side, or until they achieve a crispy, golden brown exterior, flipping gently with a spatula.
6. Once cooked, transfer the salmon bites to a paper towel-lined plate to catch any excess oil.
7. Serve the crispy salmon bites with the Bang Bang sauce either drizzled over the top or on the side for dipping. Garnish with chopped herbs, sliced green onions, and sesame seeds.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings

01/10/2025

Smothered Chicken and Rice

Ingredients:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
1 can (10.75 oz) cream of chicken soup
1 can (10.75 oz) cream of mushroom soup
1 can (14 oz) chicken broth
1 cup long-grain white rice, uncooked
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon paprika

Directions:
1. Preheat the oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium-high heat. Season the chicken breasts with salt, pepper, garlic powder, and paprika. Cook for about 2-3 minutes on each side until nicely browned.
3. Transfer the chicken to a plate and set aside. In the same skillet, add the chopped onion and bell pepper. Sauté for around 5 minutes until they are softened.
4. In a separate mixing bowl, combine the cream of chicken soup, cream of mushroom soup, and chicken broth. Stir in the uncooked long-grain rice until well mixed.
5. In a baking dish, create a layer with the sautéed onions and bell peppers, then place the browned chicken breasts on top.
6. Pour the soup and rice mixture over the chicken, making sure it's evenly distributed. Cover the dish tightly with aluminum foil.
7. Bake in the preheated oven for 60 minutes, or until the rice is tender and the chicken is cooked through.

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Yield: 4 servings

01/10/2025

Raspberry Cake with Lemon Buttercream

Ingredients
For the Cake:
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup whole milk
1 1/2 cups fresh raspberries (lightly tossed in flour)
For the Lemon Buttercream:
1 cup unsalted butter, softened
4 cups powdered sugar
Zest and juice of 1 lemon
2 tbsp heavy cream
1 tsp vanilla extract
Topping:
1 cup fresh raspberries
Lemon slices (optional)

Directions
1. Begin by preheating your oven to 350°F (175°C) and preparing two 9-inch round cake pans with grease and flour.
2. In a separate bowl, combine the flour, baking powder, and salt, whisking to incorporate.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. Add the eggs individually, mixing well after each addition, followed by the vanilla extract.
4. Slowly add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Gently fold in the floured raspberries to distribute evenly.
5. Pour the batter equally into the two prepared pans and place in the oven. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Once baked, allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
7. To prepare the lemon buttercream, beat the softened butter in a bowl until creamy. Gradually incorporate the powdered sugar until well mixed. Add the lemon zest, juice, vanilla extract, and heavy cream, beating until the frosting is light and fluffy.
8. Take one cooled cake layer and set it on a serving plate. Generously spread a layer of lemon buttercream on top. Place the second layer on top and frost the entire cake with the remaining buttercream.
9. Garnish the top with fresh raspberries and, if desired, lemon slices. For an elegant touch, pipe additional buttercream swirls around the edges.

Prep Time 20 min
Cook Time 30 min
Total Time 50 min
Yield 12 servings

01/10/2025

Dragon Sauce

Ingredients
1/2 cup soy sauce
1/4 cup honey
2 tablespoons rice vinegar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon sriracha sauce
1 tablespoon cornstarch
2 tablespoons water

Directions
1. In a small bowl, mix the cornstarch and water to create a slurry.
2. In a small saucepan, combine the soy sauce, honey, rice vinegar, garlic, ginger, and sriracha sauce.
3. Heat the saucepan over medium heat, stirring to combine the ingredients well.
4. Bring the mixture to a gentle simmer while continuously stirring to infuse the flavors.
5. Slowly whisk in the cornstarch slurry, stirring constantly until the sauce becomes thick and glossy.
6. Remove from heat and allow the sauce to cool for a few minutes before using.
7. Drizzle over grilled meats, roasted vegetables, or noodles for an extra burst of flavor!

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: Makes about 1 cup of sauce

01/10/2025

Cotton Candy Cookies

Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup powdered sugar
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract (optional, for an extra candy-like flavor)
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cotton candy-flavored candy melts or crushed cotton candy-flavored hard candies
Pink and blue food coloring (optional, for a fun swirl effect)

Directions:
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, beat together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Then, incorporate the vanilla extract and almond extract (if using).
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually combine the dry mixture with the wet ingredients until just mixed.
5. Gently fold in the crushed cotton candy candies or melted candy melts. For the colorful effect, divide the dough and tint one half pink and the other half blue.
6. To create the marbled look, take small portions of each colored dough and roll them together without overmixing.
7. Use a cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10–12 minutes, ensuring the edges are set while the centers remain soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: About 24 cookies

01/10/2025

Grinch Oreo Balls

Ingredients
1 (14.3-ounce) package Oreo cookies
1 (8-ounce) package cream cheese, softened
12 ounces white chocolate or white candy melts
Green food coloring
Red heart sprinkles (for garnish)

Directions
1. Pulse the Oreo cookies in a food processor until they turn into fine crumbs.
2. Add the softened cream cheese to the crumbs and pulse until fully combined into a dough-like consistency.
3. Roll the mixture into 1-inch balls and arrange them on a parchment-lined baking sheet.
4. Freeze the balls for 20-30 minutes to help them firm up.
5. Melt the white chocolate or candy melts in a microwave-safe bowl, heating in 20-second intervals and stirring until smooth.
6. Mix in green food coloring until the desired Grinchy hue is achieved.
7. Dip each Oreo ball into the green chocolate, letting excess chocolate drip off, and return them to the lined baking sheet.
8. Before the chocolate sets, quickly place a red heart sprinkle on top of each ball.
9. Allow the treats to set at room temperature or refrigerate for 10-15 minutes until firm.

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 45 minutes
Yield: 24 balls

01/10/2025

Recreate Classic Caramel Coconut and Chocolate Bars

Ingredients
- 1 cup unsweetened shredded coconut
- 1 cup graham cracker crumbs
- 1/2 cup unsweetened cocoa powder
- 1 cup sweetened condensed milk
- 1 cup caramel sauce
- 1 cup chocolate chips
- 1/2 cup butter, melted
- A pinch of salt

Directions
1. Preheat the oven to 350°F (175°C) and prepare an 8x8 inch baking dish with parchment paper.
2. In a separate bowl, mix the shredded coconut, graham cracker crumbs, cocoa powder, and a pinch of salt until combined.
3. Stir in the melted butter and sweetened condensed milk, mixing until the ingredients form a cohesive mixture.
4. Firmly press the mixture into the bottom of the baking dish. Bake for 10-12 minutes or until the edges begin to set.
5. After baking, remove the dish from the oven and evenly pour the caramel sauce over the hot crust layer.
6. In a small pot on low heat, melt the chocolate chips, stirring until they become completely smooth.
7. Carefully pour the melted chocolate over the caramel layer, using a spatula to spread it evenly across the surface.
8. Let the bars cool to room temperature, then refrigerate for a minimum of 2 hours to allow them to adequately set.
9. Once fully chilled and firm, cut into squares and serve at your next gathering.

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 2 hours 27 minutes
Yield 16 bars

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