Prank and Funny

07/20/2025

🍰 White Chocolate Raspberry Roulade
🧾 Ingredients
For the Sponge Cake:

4 large eggs

¾ cup (150g) granulated sugar

1 tsp vanilla extract

¾ cup (90g) all-purpose flour

1 tsp baking powder

¼ tsp salt

Powdered sugar (for dusting towel)

For the Filling:

1 cup (240 ml) heavy whipping cream

4 oz (115g) white chocolate, chopped

½ tsp vanilla extract

1 cup fresh raspberries (or thawed frozen, patted dry)

Optional: 1 tsp raspberry jam or coulis for extra flavor

For Decoration:

Powdered sugar

Extra raspberries

White chocolate curls or drizzle

Mint leaves (optional)

👩‍🍳 Instructions
1. Make the Sponge Cake

Preheat oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper.

In a mixing bowl, beat eggs and sugar for 5–7 minutes until thick, pale, and tripled in volume.

Add vanilla extract.

In a separate bowl, whisk flour, baking powder, and salt. Gently fold into egg mixture in batches, taking care not to deflate.

Pour batter into the pan and spread evenly.

Bake for 10–12 minutes until lightly golden and springs back when touched.

2. Roll the Cake

While still hot, turn the cake out onto a clean kitchen towel dusted with powdered sugar.

Peel off parchment paper and immediately roll the cake (with the towel) from the short end.

Let cool completely rolled (about 1 hour).

3. Make the White Chocolate Cream

Heat ½ cup cream until steaming but not boiling. Pour over white chocolate in a bowl.

Let sit 1 minute, then stir until smooth. Cool completely.

Once cool, beat remaining ½ cup cream with vanilla until soft peaks form.

Gently fold in the white chocolate mixture to create a fluffy filling.

4. Assemble the Roulade

Carefully unroll the cooled cake.

Spread a thin layer of raspberry jam (optional), then the white chocolate cream evenly across the surface.

Scatter fresh raspberries throughout.

Re-roll the cake gently (without the towel), seam side down.

5. Decorate

Dust with powdered sugar.

Add fresh raspberries, white chocolate curls or drizzle, and mint leaves for a festive finish.

📝 Tips & Variations

Make Ahead: Assemble the day before and chill. Bring to room temperature before serving.

No White Chocolate? Use mascarpone or whipped cream with a little sugar instead.

Fruity Swap: Try with strawberries or mixed berries instead of raspberries.

Elegant Touch: Add a hint of rose water or almond extract to the cream.

07/20/2025

🩷 Raspberry Milkshake Recipe
🧾 Ingredients (Makes 2 servings)

1 ½ cups vanilla ice cream (or frozen yogurt)

1 cup fresh or frozen raspberries

½ cup milk (whole, 2%, almond, or oat)

1–2 tbsp honey or sugar (adjust to taste)

½ tsp vanilla extract (optional, for depth of flavor)

Optional Toppings:

Whipped cream

Extra raspberries

White or dark chocolate shavings

Sprinkles or crushed freeze-dried raspberries

👩‍🍳 Instructions

Blend It All:

Add raspberries, ice cream, milk, sweetener, and vanilla to a blender.

Blend until smooth and creamy. Scrape down sides if needed.

Adjust Texture:

For a thinner shake, add a splash more milk.

For a thicker, frostier version, add a handful of ice or extra ice cream.

Strain (Optional):

If using fresh raspberries and you want a smooth shake, strain through a fine mesh sieve to remove seeds.

Serve:

Pour into chilled glasses.

Top with whipped cream and any garnishes you love.

📝 Variations

Raspberry Chocolate: Blend in 1 tbsp cocoa powder or chocolate syrup.

Raspberry Banana: Add half a ripe banana for extra creaminess.

Vegan Option: Use dairy-free ice cream and plant milk like almond or coconut.

Raspberry Lemonade Twist: Add a splash of lemon juice for a tart kick!

07/20/2025

Classic Meatloaf Recipe
🧾 Ingredients (Serves 6–8)
For the Meatloaf:

2 lbs ground beef (80/20 recommended)

1 small onion, finely chopped

2 cloves garlic, minced

1 cup breadcrumbs (plain or Italian)

½ cup milk

2 eggs

2 tbsp Worcestershire sauce

2 tbsp ketchup or tomato paste

1 tsp salt

½ tsp black pepper

1 tsp dried thyme (optional)

¼ cup fresh parsley, chopped (optional)

For the Glaze:

½ cup ketchup

2 tbsp brown sugar

1 tbsp Dijon or yellow mustard

1 tbsp apple cider vinegar (optional)

👩‍🍳 Instructions
1. Preheat & Prepare Pan

Preheat oven to 350°F (175°C).

Line a baking sheet with foil or use a loaf pan. Lightly grease.

2. Mix the Meatloaf

In a large bowl, combine breadcrumbs and milk. Let sit for 5 minutes (makes it moist).

Add the eggs, onion, garlic, Worcestershire, ketchup, salt, pepper, and herbs. Mix well.

Add the ground beef and gently mix until just combined (avoid overmixing).

3. Shape & Glaze

Shape the mixture into a loaf shape (about 9x5 inches) on the baking sheet, or press into a loaf pan.

In a small bowl, mix the glaze ingredients and spread half on top of the loaf.

4. Bake

Bake for 45 minutes, then remove and spread the remaining glaze on top.

Return to the oven and bake for another 15–20 minutes, or until internal temp reaches 160°F (71°C).

Let rest for 10 minutes before slicing.

📝 Tips & Variations

Add-ins: Finely chopped carrots or celery can be added for moisture and nutrition.

Spicy twist: Add 1 tsp hot sauce or a pinch of red pepper flakes.

Cheesy option: Mix in ½ cup shredded cheddar or Parmesan.

Leftovers: Great in sandwiches, or pan-fried for breakfast with eggs!

07/20/2025

🍪🍦 Cookie Ice Cream Sandwich Recipe
🧾 Ingredients
For the Cookies (makes ~12 sandwiches):

2 ¼ cups all-purpose flour

½ tsp baking soda

½ tsp salt

¾ cup unsalted butter, melted and cooled

1 cup brown sugar

½ cup granulated sugar

1 large egg + 1 egg yolk

1 tbsp vanilla extract

1 ½ cups chocolate chips (or any mix-ins like M&Ms, chopped nuts)

For the Ice Cream:

1.5 to 2 quarts of your favorite flavor (vanilla, chocolate chip, cookie dough, etc.)

Let it soften slightly for easy scooping/spreading

👩‍🍳 Instructions
1. Bake the Cookies

Preheat oven to 350°F (175°C). Line baking sheets with parchment.

Whisk flour, baking soda, and salt in a bowl.

In another bowl, mix melted butter, sugars, eggs, and vanilla until smooth.

Stir in dry ingredients until just combined, then fold in chocolate chips.

Scoop ~2 tbsp dough per cookie and space apart. Flatten slightly.

Bake 10–12 minutes until golden at the edges but soft in the center.

Cool completely on a wire rack.

💡 Make cookies slightly underbaked for a softer bite when frozen.

2. Assemble the Sandwiches

Flip one cookie upside down, scoop ~½ cup softened ice cream onto the flat side.

Top with another cookie and gently press to spread the ice cream evenly.

Optionally, roll the edges in:

Mini chocolate chips

Sprinkles

Crushed nuts

Cookie crumbs

3. Freeze to Set

Place assembled sandwiches on a tray lined with parchment paper.

Freeze at least 2 hours until firm.

Wrap individually in plastic wrap or store in an airtight container.

📝 Tips & Variations

Gluten-Free: Use 1:1 gluten-free flour blend and GF ice cream.

Flavor Combos:

Peanut butter cookies + chocolate ice cream

Double chocolate cookies + mint chip ice cream

Oatmeal cookies + caramel swirl ice cream

Mini Version: Use small cookies and 1–2 tbsp ice cream for kid-friendly treats.

07/17/2025

Shrimp and Bacon Nacho Corn Pudding Stacks �🥓
Crispy, cheesy, and loaded with flavor—these stacks are the ultimate party appetizer!
Ingredients:
- 1 cup cornbread mix
- 1/2 cup milk
- 1 egg
- 1/2 cup shredded cheddar cheese
- 1/2 cup cooked shrimp, chopped
- 4 slices bacon, cooked and crumbled
- 1/4 cup nacho cheese sauce
- 1/4 cup diced jalapeños (optional)
- 1/4 cup sour cream (for topping)
- Fresh cilantro, chopped (for garnish)
Directions:
1. Preheat oven to 375°F (190°C). Grease a muffin tin.
2. In a bowl, mix cornbread mix, milk, and egg until smooth. Fold in cheddar cheese.
3. Spoon batter into muffin cups, filling halfway. Bake for 12-15 minutes until golden.
4. Let cool slightly, then layer each corn pudding with shrimp, bacon, nacho cheese, and jalapeños.
5. Broil for 2-3 minutes until cheese is bubbly.
6. Top with sour cream and cilantro. Serve warm.
Time and Nutrition:
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Calories (Kcal): 280 per stack
Servings: 6

07/17/2025

Shrimp Alfredo-Stuffed Tortilla Cannoli 🍤🌮
Crispy tortilla shells filled with creamy Alfredo shrimp for a twist on Italian-meets-Mexican fusion!
Ingredients:
- 8 small flour tortillas
- 1 cup cooked shrimp, chopped
- 1 cup Alfredo sauce
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- Fresh parsley for garnish
Directions:
1. Preheat oven to 375°F (190°C).
2. Warm tortillas briefly to make them pliable, then roll into cannoli shapes, securing with toothpicks.
3. Mix shrimp, Alfredo sauce, mozzarella, Parmesan, garlic powder, and Italian seasoning in a bowl.
4. Stuff each tortilla shell with the shrimp mixture.
5. Brush shells with olive oil and bake for 12–15 minutes until golden and crispy.
6. Garnish with fresh parsley before serving.
Time and Nutrition:
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Calories (Kcal): 320 per serving
Servings: 4

07/17/2025

Crabby Shrimp Nacho Queso Crunch Rolls 🦐🌮
Deliciously crispy rolls filled with shrimp and cheesy nacho goodness!
Ingredients:
- 1 cup cooked shrimp, chopped
- 1 cup nacho cheese sauce
- 1 cup shredded cheddar cheese
Recipe in the First (c.o.m.m.e.n.t ).👇
Enjoy ❤️ 👇👇👇

07/17/2025

Bacon, Egg & Cheese Sliders
Ingredients:
6 hard-boiled eggs, peeled
6 thin slices of cheddar cheese
3 slices of cooked bacon
½ avocado
½ tsp lime juice
½ tsp ground cumin
Instructions:
In a small food processor, combine the avocado, lime juice, and cumin. Blend until creamy. Season with a pinch of salt if desired.
Slice each hard-boiled egg in half lengthwise.
Take the bottom half of an egg and place a slice of cheddar cheese on it.
Cut each bacon slice in half and lay one piece over the cheese.
Add a spoonful of the avocado spread on top of the bacon.
Cap it with the top half of the egg, rounded side up, forming a mini slider.
Insert a toothpick through the center to hold it all together.
Repeat the process with the remaining eggs.
Sprinkle with salt and pepper before serving.

07/16/2025