My skinny recipes, Ruidoso, New York, NY (2026)

09/14/2024

𝓝𝓸-𝓑𝓪𝓴𝓮 𝓖𝓮𝓻𝓶𝓪𝓷 𝓒𝓱𝓸𝓬𝓸𝓵𝓪𝓽𝓮 𝓒𝓱𝓮𝓮𝓼𝓮𝓬𝓪𝓴𝓮🍰
📋 Ingredients:
Crust:
- 2 cups crushed chocolate sandwich cookies
- 1/2 cup melted butter
Cheesecake Filling:
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 2 cups heavy whipping cream
Toppings:
- 1 cup chocolate ganache
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1/2 cup caramel sauce
- 1/2 cup chocolate shavings
- 1/4 cup pecan halves
- 1/4 cup whipped cream (for garnish)
👩‍🍳 Directions:
1. In a bowl, mix the crushed chocolate cookies with melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
2. In another bowl, beat the cream cheese and powdered sugar until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
3. Spread the cheesecake filling over the cookie crust evenly.
4. Pour the chocolate ganache over the cheesecake filling. Sprinkle the shredded coconut and chopped pecans on top. Drizzle the caramel sauce and sprinkle chocolate shavings over the cheesecake. Decorate with pecan halves.
5. Refrigerate the cheesecake for at least 4 hours, or overnight, until set.
6. Before serving, garnish with whipped cream. Enjoy your decadent No-Bake German Chocolate Cheesecake! 🎉"♥️♥️💜💜🧡🧡

09/14/2024

Strawberry Cake 🍓🍰
This Strawberry Cake is bursting with fresh strawberry flavor, made from scratch with real strawberries in both the cake and frosting. It’s a moist and fluffy cake that’s perfect for any occasion.
Ingredients:
For the Cake:
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
½ cup whole milk
½ cup sour cream
1 ½ cups strawberry purée (fresh or frozen strawberries blended until smooth)
For the Frosting:
1 ½ cups unsalted butter, softened
6 cups powdered sugar
1 teaspoon vanilla extract
½ cup strawberry purée
Directions:
Preheat Oven:
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
Prepare the Cake Batter:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Mix in the strawberry purée, followed by the milk and sour cream. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Bake:
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Frosting:
In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, one cup at a time, beating until smooth. Add vanilla extract and strawberry purée, mixing until light and fluffy.
Assemble:
Spread frosting between the cake layers, then cover the top and sides of the cake with the remaining frosting. Decorate with fresh strawberries if desired.
Total Time: 1 hour 30 minutes
Servings: 12 servings

09/14/2024

No-Bake Orange Pineapple Swirl Cheesecake 🍊🍍
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1/2 cup orange juice
Zest of 1 orange
1 cup whipped cream
1/2 cup pineapple chunks
1/2 cup mandarin orange slices
Fresh mint leaves and berries for garnish
Directions:
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Refrigerate for 30 minutes.
In a large bowl, beat the cream cheese and 1 cup sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition.
Mix in the sour cream, vanilla extract, orange juice, and orange zest until fully combined.
Pour half of the cream cheese mixture over the crust.
Evenly distribute half of the pineapple chunks and mandarin orange slices over the cream cheese mixture.
Pour the remaining cream cheese mixture on top.
Create a swirl pattern with additional orange juice if desired.
For a fresh, subtle flavor, use orange juice. For a sweeter, more intense flavor and thicker swirl, use orange jelly.
Refrigerate for at least 4 hours or until set.
Top with whipped cream, pineapple chunks, mandarin orange slices, fresh mint leaves, and berries for garnish before serving.
Prep Time: 20 minutes | Cooking Time: None | Total Time: 4 hours 20 minutes (including refrigeration)
Kcal: 450 kcal | Servings: 12 servings

09/14/2024

Mango Float Easy Recipe
Mango Float is a delicious and simple no-bake dessert that combines layers of graham crackers, a creamy mixture, and ripe mangoes. Perfect for a refreshing treat!
Ingredients:
24 pieces Graham crackers (20-24 pieces)
500 ml all-purpose cream (2 packs)
300 ml sweetened condensed milk (1 can)
4 small-medium ripe mangoes
Instructions:
Chill the Cream:
Chill the all-purpose cream in the fridge overnight or in the freezer for 30 minutes for a lighter and fluffier texture.
Prepare the Mangoes:
Peel the mangoes and cut the flesh away from the pit. Lay the mango halves flat-side down on a cutting board and slice the flesh lengthwise into thin strips. Set aside.
Prepare the Cream Mixture:
Transfer the chilled all-purpose cream into a large bowl. If you prefer a lighter texture, whip it with a hand mixer until it doubles in volume.
Gradually add the sweetened condensed milk to the cream, mixing until well blended.
Assemble the Mango Float:
Line the bottom of a rectangular or square glass dish (8x8 or 6x6) with a layer of graham crackers.
Pour and spread ¼ of the cream mixture over the crackers, then top with a layer of mango slices.
Repeat the layering process until you have 4 layers, ending with the cream mixture and mango slices on top. Arrange the mango slices on the top layer in an overlapping pattern for a decorative touch.
Chill and Serve:
Chill in the refrigerator for at least 3-5 hours to allow the layers to set completely. The graham crackers should become soft and fluffy.
Optionally, freeze before serving for a firmer texture.
Enjoy your refreshing Mango Float as a delightful dessert for any occasion!

09/14/2024

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Garlic Butter Steak Bites and Cheesy Smashed Potatoes
___Ingredients:___
- **For the steak bites:**
- 1 pound sirloin steak, cut into cubes
- 2 tablespoons garlic, minced
- 4 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- **For the smashed potatoes:**
- 1 pound baby potatoes
- 1 cup cheddar cheese, shredded
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh chives, chopped (for garnish)
___Directions:___
1. **For the potatoes:**
- Boil the potatoes until tender, about 15 minutes. Drain and let cool slightly.
- Place potatoes on the griddle, smash them lightly with a spatula, then drizzle with olive oil and season with salt and pepper.
- Cook until golden and crispy, about 10 minutes on each side.
- Sprinkle with cheddar cheese and cook until melted.
2. **For the steak bites:**
- Heat the griddle over high heat and add butter.
- Once the butter is melted and foamy, add the garlic and sauté until fragrant, about 1 minute.
- Add the steak bites, season with salt and pepper, and cook until browned on all sides, about 8-10 minutes.
- Remove from heat and garnish with chopped parsley.

09/14/2024

Thai Lime-Garlic Steamed Fish
Ingredients:
4 fillets of white fish (such as cod )
2 limes, juiced and zested
4 cloves of garlic, minced
2 tablespoons of fish sauce
2 tablespoons of soy sauce
1 tablespoon of sugar
1 red chili, finely sliced
1 bunch of fresh cilantro, chopped
1 tablespoon of ginger, grated
Directions:
Rinse the fish fillets and pat dry with paper towels.
In a small bowl, mix lime juice and zest, garlic, fish sauce, soy sauce, sugar, and grated ginger to create the marinade.
Place the fish in a shallow dish and pour the marinade over it, ensuring the fish is evenly coated. Let it marinate for 15-20 minutes.
Transfer the fish and marinade into a steaming dish. Sprinkle the sliced red chili and half of the chopped cilantro over the top.
Steam the fish in a preheated steamer for about 10-12 minutes or until the fish is cooked through.
Garnish with the remaining cilantro before serving.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes
Kcal: 180 kcal | Servings: 4 servings😋❤️
Follow PPrecious Kitchen

09/13/2024

🌟 Strawberry Crunch Poke Cake 🌟
Ingredients:
For the Cake:
●1 box vanilla or white cake mix (plus ingredients listed on the box)
●1 cup boiling water
●1 package (3 oz) strawberry-flavored gelatin
●1/2 cup cold water
For the Topping:
●1 package (8 oz) frozen whipped topping, thawed (or 3 cups whipped cream)
●1 package (3.4 oz) instant vanilla pudding mix
●1 cup milk
●1 cup crushed freeze-dried strawberries
●1 cup crushed golden sandwich cookies (such as Golden Oreos)
Directions:
Bake the Cake:
●Preheat your oven according to the cake mix instructions. Prepare the cake batter according to the package directions and bake in a 9x13-inch pan. Allow the cake to cool for 15 minutes.
Prepare the Gelatin:
●In a medium bowl, dissolve the strawberry gelatin in 1 cup of boiling water. Stir in the cold water. Using the handle of a wooden spoon, poke holes evenly across the cake.
Add the Gelatin to the Cake:
●Pour the strawberry gelatin mixture evenly over the cake, ensuring it fills the holes. Cover and refrigerate for at least 1 hour.
Prepare the Topping:
●In a medium bowl, whisk together the instant pudding mix and milk until thickened, about 2 minutes. Gently fold in the thawed whipped topping until well combined. Spread this mixture evenly over the chilled cake.
Make the Crunch Topping:
●In a separate bowl, combine the crushed freeze-dried strawberries and crushed golden sandwich cookies. Sprinkle this mixture evenly over the frosted cake.
Serve:
●Cut the cake into squares and serve. Store any leftovers in the refrigerator.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Chilling Time: 1 hour | Total Time: 1 hour 50 minutes | Kcal: 350 kcal per serving | Servings: 12 servings
‼️DONT FORGET TO FOLLOW SO YOU DONT MISS OUT ON MORE RECIPES‼️

09/13/2024

🍰 No-Bake White Chocolate Raspberry 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 oz (680g) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
12 oz (340g) white chocolate, melted and cooled
1 cup heavy cream, whipped to stiff peaks
For the Raspberry Compote:
2 cups fresh raspberries
1/4 cup granulated sugar
1 tablespoon lemon juice
For Garnish:
Fresh raspberries
White chocolate curls
Directions:
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, and beat until well combined.
Gradually add the melted white chocolate to the cream cheese mixture, beating until smooth and creamy.
Gently fold in the whipped cream until evenly incorporated.
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula. Chill in the refrigerator for at least 4 hours or until set.
In a saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens into a compote. Remove from heat and let cool completely.
Once the cheesecake is set, carefully remove it from the springform pan and transfer it to a serving plate. Spoon the raspberry compote over the top of the cheesecake.
Garnish with fresh raspberries and white chocolate curls.
Slice and serve chilled.
Prep Time: 30 minutes | Total Time: 4 hours 30 minutes (including chilling time) | Kcal: 380 kcal | Servings: 12 serving

09/13/2024

Hawaiian Carrot Pineapple Cake Recipe for you 🥕
Ingredients:
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup vegetable oil
4 large eggs
2 cups grated carrots
1 cup crushed pineapple, drained
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)
Cream cheese frosting (use any you like)
Directions:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Add the vegetable oil and eggs to the dry ingredients, and mix until well combined.
Stir in the grated carrots, crushed pineapple, vanilla extract, and chopped walnuts (if using).
Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Once the cakes are cool, frost them with cream cheese frosting.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 450 kcal | Servings: 12 servings

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