Recipes Cookbook - SHRIMP AND GUACAMOLE TOSTADAS

SHRIMP AND GUACAMOLE TOSTADAS |#Redfishrecipes #Creolecreamsauce #Redsnapperrecipes #Redfishrecipes #Crawfishsauce #Cookingrecipes #Shrimptostadas #Easyfingerfoodsparty #Tostadarecipes #Partyfingerfoodideas #Mexicanfoodrecipes #Partyfoodeasy

Ingredients

• 6 corn tortillas
• cooking spray
• 2 cups grated cheddar cheese
• 2 avocados
• 1/2 cup chopped cilantro, plus more for garnish
• juice from 1 lime
• 2 Tbs. extra virgin olive oil
• 1 pound shrimp, peeled and deveined
• 1 Tbs ground cumin
• 2 Tbs chili powder
• 1 tsp crushed red or green pepper
• 1 tsp garlic salt
• 1 red bell pepper, cut into small slices

Instructions

1. Preheat oven to 350.
2. Lightly coat both sides of the corn tortillas with cooking spray. Bake for 4 minutes on each side. Switch oven to broil. Evenly divide the cheese over the tortillas and broil until cheese is melted and bubbly, 2-ish minutes. Remove from heat and set aside.
3. In a small bowl, combine the avocados, cilantro, lime juice and a pinch of kosher salt. Mash up with a fork until you get guacamole. Go ahead and eat a few bites for your well being.
4. Toss the shrimp with the cumin, chili powder, crushed pepper flakes and garlic salt.
5. Heat the oil in a medium skillet over medium high. Sear the shrimp on one side for 2 minutes; flip and sear 30 more seconds. Remove from pan.
6. To the pan, add the sliced red bell pepper. Saute for 2 minutes, scraping the browned bits from the pan, seasoning the peppers. Sprinkle in a leetle salt.
7. Spoon the guacamole over each cheesy tostada, followed by shrimp and red bell pepper. Garnish each tostado with cilantro and give another good squeeze of lime juice over each one.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Best Fudgy Keto Brownies

Best Fudgy Keto Brownies |#Ketobrownieseasy #Ketodessertrecipes #Lowcarbdessertseasy #Ketodessertrecipeseasy #Ketomugcakeeasy #Ketochocolatecheesecake #Ketobrownieseasy #Ketodessertrecipeseasy #Lowcarbdessertseasy #Ketomugcakeeasy #Quickketodessert #Ketobrowniesalmondflour

Ingredients

• 1/2 cup almond flour
• 3 eggs at room temperature
• 12 tbsp unsalted butter softened
• 1/4 cup dark cocoa powder
• 2 oz dark chocolate
• 3/4 cup erythritol
• 1/2 tsp baking powder

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Line with parchment paper an 8×8-inch baking pan covering the bottom and the sides.
3. In a bowl mix the butter and the dark chocolate. Microwave for 30 seconds or let the mixture melt on a double boiler.
4. Meanwhile, combine the dry ingredients: almond flour, sweetener, cocoa powder, baking powder.
5. In a big bowl beat the crack the eggs and beat them with the mixer.
6. Add the butter and chocolate mixture and continue mixing.
7. Slowly mix in the dry ingredients, until you get brownies batter consistency.
8. Transfer the batter to the baking pan and bake for 15-20 minutes. Depending on the oven you have the baking time may vary. You’ll want to check the brownies from minute 15 to make sure you aren’t overbaking them. The center has to be slightly moist when touching.

Recipe has been adapted from >>>>>  here

Rated 4.5/5 based on 544 customer reviews

Recipes Cookbook - Reese's Poke Cake

Reese's Poke Cake | #Snickerscakeeasy #Dessertrecipes #Cakedesserts #Cupcakecakes #Cakefrosting #Sweetrecipes #Easydipsforaparty #Healthydessertrecipes #Easydessertsforaparty #Easysnacksforaparty #Dessertdipseasy #Recipeswithblueberries

Ingredients

• 15.25 oz chocolate cake mix plus ingredients to prepare the cake
• 3.4 oz vanilla instant pudding mix
• 2 cups cold milk
• 1 1/2 cups creamy peanut butter, divided
• 16 oz chocolate frosting
• 8 oz frozen whipped topping, thawed
• 25 mini Peanut Butter Cups unwrapped and roughly chopped

Instructions

1. Prepare and bake the cake according to the package instructions, baking in a 13 x 9-inch cake pan.
2. Let the cake cool 15-20 minutes, then poke holes in the cake every 1/2 to 1 inch with the round end of a wooden spoon.
3. Empty the pudding mix into a medium bowl, and add the milk.
4. Whisk briskly for 2 minutes or until the pudding mix is dissolved then whisk in 1/2 cup of the peanut butter until combined and smooth.
5. Pour the pudding mixture over the cake, filling the holes as much as possible.
6. In a microwave-safe bowl, microwave the chocolate frosting for 15-20 seconds, or until it can be poured easily. Drizzle it over the cake and spread evenly with the back of a spoon or an offset spatula.
7. Let the cake cool completely.
8. In a large bowl, whisk together the remaining 1 cup of peanut butter and the whipped topping. Spread over the cake and top with the peanut butter cups.
9. Refrigerate for at least 4 hours before serving. Store covered in the refrigerator.

recipe adapted >>>>>  here

Recipes Cookbook - KETO LEMON BUTTER WHITE FISH

KETO LEMON BUTTER WHITE FISH |#Raspberryjellopretzelsalad #Raspberryjellodessert #Pretzelcrustdessert #Raspberryjellopretzeldessert #Jellopretzeldessertraspberry #Raspberrydessertseasy #Codseasoning #Codfishrecipesbaked #Seafooddishes #Seafoodrecipes #Ketocodrecipes #Fishseasoning

Ingredients

• ½ tbsp lemon juice
• black pepper to taste
• 1 tsp parsley chopped
• sea salt and black pepper to taste
• 2 tbsp butter
• 1 tbsp olive oil
• 2 white fish fillets
• 1 tbsp butter
• sea salt to taste
• 3 tbsp almond flour

Instructions

1. Prepare the sauce: melt the butter in a small saucepan over medium heat, then start to brown (approximately 3 min.), take it off and pour into a bowl. Then add lemon juice and season butter with salt and pepper.
2. Season fillets with salt and pepper and sprinkles with almond flour on the skinless side (or on both sides if you are using skinless fillets).
3. Heat oil in a skillet, add 1 tbsp butter. When butter is melted add fish fillets and fry for 2 minutes on each side.
4. Transfer the fish to the plate, drizzle each fillet with butter-lemon sauce, sprinkle with chopped parsley and serve with some leafy greens.

recipe adapted >>>>>  here

Rated 4.8/5 based on 528 customer reviews

Recipes Cookbook - The Best Snickerdoodles

The Best Snickerdoodles |#Cinnamonrollcookies #Chewychocolatechipcookies #Deliciousdesserts #Lemondesserts #Bakingrecipes #Sugarcookierecipe #Sugarcookierecipeeasy #Sugarcookierecipechewy #Healthydessertrecipes #Snickerdoodlecookiesnocreamoftartar #Falldesertseasy #Fallcookies

Ingredients

• Dough :
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/3 cup light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt, optional and to taste
• For Rolling :
• 1/4 cup granulated sugar
• 2 teaspoons cinnamon

Instructions

1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 minutes.
2. Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, light and fluffy, about 3 minutes.
3. Stop, scrape down the sides of the bowl, and add the add the flour, baking soda, cream of tartar, optional salt, and beat on low speed until just combined, about 1 minute.
4. Using a medium 2-inch cookie scoop or your hands, form approximately 14 equal-sized mounds of dough (2 heaping tablespoons each), roll into balls, and flatten slightly.
5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 1 hour, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
7. In a small bowl, combine sugar, cinnamon, and stir to combine.
8. Dredge each mound of dough through cinnamon-sugar.
9. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake for soft, pillowy cookies. For firmer cookies, bake a minute or two longer. Cookies firm up as they cool.
10. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Recipe adapted >>>>>  here

Recipes Cookbook - Mashed Cauliflower with Roasted Garlic

#Cauliflowermashedpotatoes #Ketogroundbeefrecipes #Ketohamburgerrecipes #Ketocauliflowerziti #Ketocasserolerecipes #Roastedgarliccauliflowermash #Cauliflowermashedpotatoeshealthy #Califlowermashedpotatoes #Vegancauliflowermashedpotatoes #Healthysidedishes #Paleocauliflowermash #Cauliflowermashedpotatoesketo

Ingredients

• 1 large head cauliflower
• 2 bulbs roasted garlic
• 1 tbsp olive oil
• 1/3 cup **Silk unsweetened almond milk or regular milk
• 3/4 tsp salt
• 1/8 tsp pepper

Instructions

1. Slice off top of garlic bulb so that the inner cloves are exposed. Drizzle with olive oil. Wrap in foil and roast at 400 degrees for 25-30 minutes; set aside to cool.
2. Wash and cut cauliflower into medium chunks, removing all leaves and green parts.
3. Place cauliflower in large saucepan; cover with water and bring to a boil. Place lid on saucepan and boil for 8 minutes.
4. Drain Cauliflower.
5. Pat cauliflower dry with paper towel.
6. Place cauliflower, Silk almond milk or (*heavy cream and butter), salt, and pepper in bowl of large food processor.
7. Add roasted garlic.
8. Process until cauliflower is a smooth puree, close to the texture of mashed potatoes. Serve immediately or place in refrigerator to serve later. To reheat, bake in oven at 375 degrees for 30 minutes.

recipe adapated >>>>>  here

Rated 4.8/5 based on 765 customer reviews

Recipes Cookbook - Keto Cheesy Steak Zucchini Boats

Keto Cheesy Steak Zucchini Boats |#Ketogenicrecipes #Ketodiet #Nocarbdiets #Ketogenicdiet #Ketodietrecipes #Ketosnacks #Ketodinnerrecipes #Ketodietforbeginners #Ketosnacks #Ketobreadwithporkrinds #Ketodessert #Lowcarbsnacks

Ingredients

• 2 zucchini halved
• 1/2 lb flat iron steak or sirloin steak, thinly sliced against the grain.
• 1/2 red onion chopped
• 1/2 red bell pepper sliced
• 1 cup Mozzarella shredded
• 1/4 tsp coriander powder
• 1/2 tsp garlic powder
• 1/2 tsp oregano
• 3 tbsp olive oil divided
• salt and pepper to taste
• 1 tbsp fresh cilantro chopped (for garnish, optional)

Instructions

1. Cut zucchini in half lengthwise, scoop out the inside into the bowl and reserve it for later.
2. Place zucchini boats into a baking tray, sprinkle with olive oil, season with salt and pepper and bake at 350F for 15 minutes.
3. Heat a tablespoon of olive oil in the frying pan, add onion, bell pepper, reserved zucchini, season with garlic powder, salt and pepper and cook stirring for 5 minutes or until tender. Remove from the heat and set aside.
4. Season sliced beef with coriander powder, salt and pepper. Add a tablespoon of olive oil to the same pan and increase the heat to high. Add sliced beef and oregano and fry for 2-3 minutes per side.
5. Load zucchini boats with cooked beef, cooked vegetables, sprinkle with mozzarella and return back to the oven for 8-10 minutes.
6. Serve garnished with chopped cilantro (optional).

RECIPE ADAPTED >>>>>  here

Recipes Cookbook - Steak Bites With Garlic Butter

Steak Bites With Garlic Butter |#Steakbiteswithgarlicbutter #Steakcrockpotrecipes #Beefsirloinsteakrecipes #Minutesteakrecipes #Lowcarbsteakrecipes #Steakcubesrecipe #Shrimprecipes #Quickandeasydinnerrecipes #Quickdinnerideas #Casserolerecipes #Dinnerideaseasy #Healthychickendinner

Ingredients

• 1 1/4 lbs sirloin steak cut into small cubes
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 teaspoons minced garlic
• salt and pepper to taste
• 1 tablespoon minced parsley

Instructions

1. Heat the olive oil in a large pan over high heat. Season the steak with salt and pepper to taste.
2. Place the steak in the pan in a single layer; you may have to work in batches depending on the size of your pan. Cook for 3-4 minutes, stirring occasionally, until golden brown. Repeat with remaining meat if needed.
3. Add the butter and garlic to the pan; cook for 1-2 minutes, stirring to coat the meat in the sauce.
4. Sprinkle with parsley and serve.

Recipe adapted >>>>>  here

Recipes Cookbook - Skinny Taco Pizza

Skinny Taco Pizza | #Weightwatcherschilicornbreadbake #Wwchilicornbreadbake #Skinnytacopizza #Weightwatcherssmartpoints #Weightwatcherdinners #Skinnyrecipes #Wwfreestylerecipes #Weightwatchersveggiepizza #Freestyleweightwatchersrecipes #Weightwatcherssnacks #Wwveggiepizza #Weightwatcherssmartpoints

Ingredients

• 1 Flatout Flatbread Pizza Crust Rustic white artisan thin
• 6 ounces uncooked 99% fat free ground turkey
• 2 to 3 teaspoons dried taco seasoning
• 3 tablespoons water
• 2 tablespoons canned chopped mild green chiles
• 1/2 cup fat free refried beans
• 1/3 cup reduced-fat Mexican blend shredded cheese
• 1/2 cup shredded iceberg lettuce
• 1/2 cup finely chopped tomatoes
• 1/4 cup light sour cream

Instructions

1. Preheat the oven to 375 degrees F- rack should be in the middle.
2. Spray a medium skillet with nonstick spray. Saute turkey until cooked. Add water, taco seasoning and chiles. Stir to combine. Turn off heat and set aside.
3. Place the Flatout pizza crust on a baking sheet. Spray with nonstick spray. Bake 3 minutes. Spray the other side and bake 3 more minutes.
4. Remove from the oven and spread refried beans on top. Sprinkle seasoned taco meat on top of the beans. Then sprinkle cheese evenly on top of it all. Bake for 4 to 5 minutes, until heated through and cheese in melted.
5. Remove the pizza from the oven and slide onto a cutting board. Top with lettuce and tomato, and drizzle sour cream on top. Use a pizza cutter to cut into slices. Use any extra sour cream on individual slices.

recipe adapted  >>>>>  here

Recipes Cookbook - Easy Microwave Keto Bread (Low Carb Bread Recipe)

Easy Microwave Keto Bread (Low Carb Bread Recipe) |#Ketodessertrecipes #Ketosnacks #Ketodietforbeginners #Easyketocheesecake #Ketostrawberrycheesecake #Lowcarbdessertseasy #28dayketochallenge #Nocarbdiets #Ketodietrecipes #Ketogenicrecipes #Ketorecipeseasy #Ketosnacks

Ingredients

• 1 large egg
• 1 tbsp almond flour
• 1 tbsp coconut flour
• 1 tbsp milk
• 1 tbsp olive oil
• 1/4 tsp baking powder
• pinch of salt
OPTIONAL INGREDIENTS:
• 1/4 cup shredded cheddar cheese
• garlic powder, herbs or spices of your choice

Instructions

1. In a small bowl, whisk together the egg, flours, milk, olive oil, baking powder and salt. Add in the herbs and cheese, if using, and stir to combine.
2. Pour the batter into a small microwave safe bowl or wide mug and microwave for 90 seconds.
3. Place the mug or bowl upside down on a cutting board or plate and let the bread slide out. Then, cut it crosswise making two round english muffin shaped biscuits.
4. To toast, place the bread rounds on a high heat skillet with a touch of butter or oil for 30-60 seconds on each side.

Recipe has been adapted from >>>>>  here

Rated 4.4/5 based on 434 customer reviews

Recipes Cookbook - HEALTHIER OATMEAL PEANUT BUTTER CHOCOLATE CHIP BREAKFAST BARS

HEALTHIER OATMEAL PEANUT BUTTER CHOCOLATE CHIP BREAKFAST BARS |#Healthyfoodvideos #Breakfastcookieshealthy #Nobakebreakfastcookies #Healthysweets #Healthybreakfastvideos #Healthyrecipes #Healthysnacks #Healthyoatmealcookies #Bananaoatmealcookies #Healthydinnerrecipes #Ripebananarecipes #Healthydessertrecipes

Ingredients

• 1 cup rolled oats (uncooked)
• 1/4 cup flour (can use wheat flour or sub with almond, coconut or GF blend flour)
• 1/2 tsp cinnamon
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 tbsp coconut oil
• 2 eggs
• 1/4 cup maple syrup
• 1/4 cup peanut butter (crunchy or creamy)
• 1/2 tsp vanilla
• 1/3 cup chocolate chip

Instructions

1. Preheat oven to 350 F and line a 8x8 pan with parchment paper.
2. In a medium bowl, mix together the oats, flour, cinnamon, baking powder, baking soda and salt. Set aside.
3. In a microwave safe bowl, melt the coconut oil by putting it in the microwave for 15-20 seconds. Beat in the eggs. Add in the maple syrup, peanut butter and vanilla. Mix until combined.
4. Pour the wet ingredients into the dry and mix until just combined. Use a rubber spatula to fold in the chocolate chips. Spread the mixture into the pan. Bake for 20-25 minutes or until golden brown. Let cool before cutting into bars. Store in an airtight container on the counter for up to 3-5 days.

recipe adapted  >>>>>  here

Rated 4.6/5 based on 121 customer reviews

Recipes Cookbook - HONEY BUFFALO HOT WINGS AND CLASSIC BUFFALO WINGS RECIPE

#Bakedbuffalowings #Chickenwingsintheovenbuffalo #Buffalowingsauce #Frozenchickenwingsintheoven #Franksbuffalowings #Lemonpepperchickenwingsrecipeoven #Honeybuffalosauce #Cookingrecipes #Chickendishes #Poultryrecipes #Chickendinner #Bakedchickenwings

Ingredients

• 4 chicken wings with skin rinsed and patted dry (approx 3 pounds)
Rub
• 2 tablespoons baking powder
• 2 tablespoons brown sugar
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons smoked paprika
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon ground celery seed
Traditional Buffalo Hot Wings Sauce
• (Hot sauce unites with a touch of molasses for the traditional hot wings flavor)
• 2/3 cup Frank's ORIGINAL Hot Sauce (NOT hot wings sauce) mixed with 2 teaspoons cornstarch
• 1 tablespoon molasses
• 1 tablespoon butter
Buffalo Honey Hot Wings Sauce
• (Honey is the dominant ingredient in this sauce for sticky hot wings while still being hot by using Hot WINGS sauce)
• 2-3 tablespoons Frank's Hot WINGS Sauce (NOT original hot sauce like above) mixed with 2 teaspoons cornstarch
• 1/2 cup honey
• 2 tablespoons butter
• 1 tablespoons molasses
Buffalo Mild Honey Hot Wings
• 2/3 cup Frank's ORIGINAL Hot Sauce (NOT hot wings sauce) mixed with 2 teaspoons cornstarch
• 1/4 cup honey
• 1 tablespoon molasses
• 1 tablespoon butter
• 1-3 teaspoons Hot Wings Sauce (Optional for hotter wings)

Instructions

1. Preheat oven to 400F degrees. Line baking sheet with foil for easy cleanup. Top baking sheet with baking rack/oven proof cooling rack and lightly spray with nonstick cooking spray.
2. In a medium bowl, mix together Rub Ingredients. Add half of the Rub to a large freezer bag. Add half of the wings and shake until coated evenly. Line wings on prepared baking rack so they are not touching. Add remaining Rub ingredients and wings to freezer bag and repeat.
3. Bake on upper middle rack for 45-50 minutes. Move oven rack approximately 6-8" from broiler and broil to desired crispiness, watching closely so they don't burn. Flip chicken wings over and broil the other side until crispy.
4. The prep for all of the sauces is the same. **While wings are cooling, melt butter over medium heat. Add remaining sauce ingredients and bring to a boil, stirring occasionally. Reduce to a simmer until slightly thickened, approximately 3-5 minutes. Taste and add additional hot sauce for spicier sauces/more honey for sweeter.
5. When chicken is done, add to a large bowl and pour over sauce. Gently toss wings with a spatula until evenly coated.
6. Serve with desired Blue Cheese/ Ranch Dip, etc. dip
7. Dig in!

recipe adapted  >>>>>  here

Recipes Cookbook - Instant Pot Shredded Chicken Burrito Bowls

InstantPot Shredded Chicken Burrito Bowls - ALL NEWS InstantPot Shredded Chicken Burrito Bowls - ALL NEWS #dinner #dinnerrecipes #dinnerideas #healthydinner #healthydinnerrecipes #easydinnerrecipes #easydinner #healthyrecipes #instantpot

Ingredients

• 3 boneless, skinless chicken breasts
• 2 1/4 cups chicken broth
• 1 packet of taco seasoning
• 15 ounce can sweet corn, drained
• 15 ounce can of black beans, rinsed and drained
• 1 can Rotel
• 1 medium green bell pepper, sliced
• 1 medium red bell pepper, sliced
• 1 medium onion, sliced
• 2 cups long-grain rice

Instructions

1. In the Instant Pot, pour just enough chicken broth to cover the bottom of the pot. Then place the chicken breasts along the bottom of the pot.
2. Sprinkle the taco seasoning evenly over the chicken.
3. Pour the corn, black beans, and Rotel into the pot. Try to pour them in different sections of the pot, so everything doesn't pile up in one place.
4. Add both the green and red bell peppers, and the onion. Again, spreading them evenly along the top, so they don't pile up too much.
5. Add the rice evenly to the pot. Then add the remaining chicken broth. Try to push the rice down so that it's covered by the broth.
6. Using your Instant Pot's instructions, pressure cook for 10 minutes. Once it's done cooking, allow it to slowly depressurize for 10 minutes. Then release the sealing valve to vent any remaining pressure.
7. Remove the lid. Using 2 forks pull the chicken meat apart so it becomes thin enough for a good taco consistency.
8. Stir well to incorporate all the ingredients and place the lid back on. Do not turn the Instant Pot on, but let it sit with the lid sealed for at least 5 minutes. This will finish cooking any rice that may have been sitting on the top and not cooked all the way through.
9. Enjoy in a bowl by itself, in a soft tortilla, or with tortilla chips. And don't forget your favorite toppings!

RECIPE ADAPTED >>>>>  here

Recipes Cookbook - Chocolate Turtle Poke Cake

Chocolate Turtle Poke Cake |#Oreopokecakerecipe #Postresparamesadepostres #Nobakedesserts #Sweetrecipes #Yummysweets #Bakingrecipes #Easydinnerrecipes #Dessertrecipes #Appetizerrecipes #Cookingrecipesvideos #Cakepopsvideos #Bakingvideos

Ingredients

• 1 15.25 oz package chocolate cake mix, prepared according to package instructions
• 1 14 oz can Eagle Brand Caramel Flavored Sweetened Condensed Milk
• 1 16 oz can store bought chocolate frosting
• 1 cup chopped pecans
• 1/2 cup mini chocolate chips
• Store bought caramel syrup for drizzling on top of cake
• Note: If you can't find the seasonal flavor of the Eagle Brand Sweetened Condensed Milk you can substitute 1 cup of caramel flavored syrup, (found in the ice cream section of your grocer). If it's too thick to pour, heat in microwave according to package instructions before pouring over cake.

Instructions

1. Bake cake according to package instructions. Let cool for 10 minutes. Punch holes in top of cake using the handle of a wooden spoon.
2. Pour can of Eagle Brand Caramel Flavored Sweetened Condensed Milk over the top of cake. Spread to make sure it gets into all of the holes. Put cake in refrigerator for 1 hour. Frost cake with chocolate frosting. Add nuts and chocolate chips on top. Drizzle with caramel syrup. Slice and serve. Store covered in refrigerator for up to 5 days.

Recipe adapted >>>>>  here