Stephanie Cooks

Mexican Shrimp Cocktail 🍤🥑🍋🧅🥙
"My father and hubby are always requesting these, but they usually only get them on holidays."
Ingredients:
⅓ cup Spanish onion, chopped
¼ cup freshly squeezed lime juice
1 pound chilled cooked medium shrimp (peeled, deveined, and tails removed)
2 roma (plum) tomatoes, chopped
1 cucumber, finely chopped
1 stalk celery, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 teaspoons salt
2 teaspoons ground black pepper
1½ cups chilled tomato and clam juice cocktail
1 cup chilled ketchup
1 bunch fresh cilantro (stems discarded and leaves chopped)
2 tablespoons hot pepper sauce
2 avocados (peeled, pitted, and chopped)

Red velvet cheesecake roll
Ingredients:
For the Red Velvet Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1/2 cup buttermilk
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream, whipped
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Mix until well blended.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
6. While the cake is baking, prepare the cheesecake filling. In a mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until well combined. Gently fold in the whipped heavy cream until fully incorporated.
7. Once the cake is done, remove it from the oven and let it cool in the pan for about 5 minutes. Then, carefully turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
8. Spread the cheesecake filling evenly over the warm cake. Starting from one end, carefully roll the cake up with the towel, creating a tight roll.
9. Wrap the rolled cake in plastic wrap and refrigerate for at least 2 hours to set.
10. Once chilled, unwrap the roll and slice it into pieces. Serve chilled, and enjoy the delightful combination of red velvet and creamy cheesecake.
Preparation time: 20 minutes
Baking time: 15 minutes
Chilling time: 2 hours
Total time: 2 hours 35 minutes
Servings: 10-12 slices
Calories: Approx. 300 kcal per slice

Delicious 🥰