Gabe Mezza

Pecan Upside Down Cake - OMG😱 DON'T LOSE THIS😋
Ingredients
For the Pecan Topping:
½ cup packed light or dark brown sugar
¼ cup of corn syrup
½ cup melted butter
1 cup chopped pecans
¼ tsp salt
For the Cake Batter:
1 box vanilla cake mix (I used Betty Crocker Super Moist Vanilla)
½ cup of vegetable oil
3 large eggs
3 tbsp sour cream
1 cup of water
Instructions
Preheat oven to 350 degrees
Spray 10 inch bundt pan liberally with non-stick cooking spray, and set aside for later
Pecan Topping
In a medium bowl, using a hand-held mixer or whisk, combine melted butter, brown sugar, corn syrup, and salt. Continue mixing until the brown sugar has almost dissolved completely
Add pecans to brown sugar mixture and mix until fully combined
Pour mixture into prepared bundt pan and use a spatula to spread into one even layer. Set aside
Cake Batter
In a large bowl, using a hand-held mixer or whisk, combine cake mix, eggs, vegetable oil, water, and sour cream. Mix together until no lumps remain
Pour cake batter over top of the pecan topping. Use a spatula to make sure the batter is spread out evenly and completely covers the pecan topping
Bake in preheated oven for 40-45 minutes, or until a toothpick or cake tester stick inserted comes out clean
After the cake is finished baking, remove bundt pan from oven and place on a cooling rack to cool for 10 minutes. Do not attempt to flip the pan before this!
Once 10 minutes have passed, place a large plate over the top of the bundt pan to invert the cake onto the plate. I like to bang the top of the pan a few times before I lift it up to make sure those loose pecans unstick from the pan
Slice and serve warm with your favorite ice cream, or allow the cake to cool and serve at room temperature

Delicious Pumpkin Soup
Prep Time: 40 minutes

Ingredients:
2.2 lbs (1 kg) ripe pumpkin (or butternut squash)

1 large onion, chopped

10.5 oz (300 g) shredded salted beef (or substitute with cooked, shredded beef jerky or corned beef, rinsed to reduce salt)

Chopped green onions (scallions)

Fresh farmer’s cheese (or queso fresco, feta, or mild goat cheese), coarsely grated

Salt to taste

Black pepper to taste

Instructions:
Cook the pumpkin (or squash) with seasonings and onion until tender.

Blend the cooked pumpkin in a blender until smooth and set aside.

In a separate pot, sauté the salted beef with onion, salt, and pepper until fully cooked and no excess moisture remains.

Add the blended pumpkin to the beef mixture and stir well.

Bring to a gentle boil. If you prefer a thinner soup, add water as needed. Adjust seasoning to taste.

Serving Suggestion: Place a generous sprinkle of grated fresh cheese in each bowl, pour the hot soup over it, and top with chopped green onions.

Tip: The heat from the soup slightly melts the cheese, making it extra creamy and delicious! Enjoy!

Recipe: Garlic and Olive Oil Noodles with Spinach

Ingredients:

10 oz (300 g) Karui whole wheat yakisoba noodles

1 head of garlic

Olive oil, to taste

Salt, to taste

Black pepper, to taste

Red pepper flakes, to taste

1 teaspoon garlic powder

1 cup fresh spinach

Juice of 1/2 lemon

Instructions:

Cook the noodles in salted water according to the package directions or to your preferred doneness. Drain and set aside.

In a pan, sauté the garlic in olive oil over medium heat. Be careful not to let it brown too much.

Add the garlic powder, black pepper, red pepper flakes, and adjust the salt to taste.

Add the cooked noodles and spinach, stirring well to combine.

Finish with the lemon juice, mix again, and serve hot.