Allison Fachman, Personal Concierge

08/26/2025

Yumm

EASY AND DELICIOUS POKE CAKE RECIPES!
BUTTERFINGER POKE CAKE:
1 yellow cake mix
7 oz sweetened condensed milk
6 oz caramel ice cream topping
8 oz Cool Whip
4 Butterfinger candy bars

REDVELVET POKE CAKE:
15.25 oz red velvet cake mix
1¼ cup water
½ cup vegetable oil
3 large eggs
3¾ cups cold whole milk
6.8 ounce cheesecake pudding mix
2 tub hipped topping
10-12 drops green food color
3 cups mini marshmallows
¼ cup red M&M’s
¼ cup green M&M’s
red sprinkles

PUMPKIN POKE CAKE:
15.25 oz spice cake mix
1 ½ cups pumpkin purée
2 large eggs
½ cup vegetable oil
2 tsp pumpkin pie spice
½ tsp salt
1 cup caramel sauce
1 cup cream cheese frosting
½ cup chopped pecans

FIREBALL POKE CAKE:
15.25 oz yellow cake mix
3.5 oz butterscotch pudding mix
1¾ cups whole milk
¼ cup Fireball cinnamon whisky
12 oz whipped topping
½ tsp red, orange sugar sanding

CINNAMON ROLL POKE CAKE:
1 box white cake mix
5 bsp butter
½ cup light brown sugar
3 tsp ground cinnamon
4½ tsp clear vanilla extract
14 oz can sweetened condensed milk
8 oz bar cream cheese
½ cup butter
2 ½ cups powdered sugar
2 tsp half and half

BOSTON CREAM POKE CAKE:
15.25 oz box yellow cake mix
5 cups half and half
3 large eggs
½ cup salted butter
6.8 oz French vanilla pudding mix
1¼ cup heavy cream
10 oz dark chocolate chips

05/10/2025

Best Sauce Recipes from my Cooking Page Collection

05/08/2025

Cookie Bars
1 box of yellow cake mix
1/2 cup melted butter
2 eggs
1 tsp Vanilla
1 bag of chocolate chips
Preheat oven to 350°F. Mix together the eggs, melted butter, vanilla and cake mix. Then chocolate chips in to the mix. It will be thick! Spray a 9×13 baking dish and spread the batter into the pan. Bake for 20-25 minutes.

04/24/2025

Lemon Oatmeal No-Bake Cookies 🍋✨
:
Full recipe in the first Co,mm,ent 👇🏻

02/16/2025

My White Cream of Coconut sheet cake was a hit with my Church Peeps. They ate every smidgen of it.
Here’s the recipe:
1 box of Duncan Hines White Cake mix
3 eggs
1 cup of milk
1/2 cup of vegetable oil
1 small box of vanilla pudding
1 tsp. of vanilla or almond extract
Mix together all ingredients until smooth and incorporated. Pour into a greased and floured pan. Bake in a preheated oven at 350° for 32-35 mins or until a toothpick comes out clean.
While cake is still warm, mix together 1 can of sweetened condensed milk and cream of coconut. Poke several holes in cake and pour the two ingredients all over the cake. Let it cool completely before putting the topping on.
Coconut Topping :
1 carton of extra creamy Cool Whip
1 bag of coconut:: Thaw Cool Whip so you can spread it all over the cake . Pour coconut on top of Cool whip using ever how much you desire . Refrigerate at least 8 hrs. before serving. Over night is even better. Enjoy!!’

04/07/2024

Lemon Pineapple Jell-O with Pineapple Whipped Cream Topping 🍋🍍

A vintage dessert that's refreshingly sweet, featuring a citrusy lemon-pineapple gelatin base topped with creamy pineapple-infused whipped cream.

Ingredients:

For the Jell-O:
1 package (3 oz) lemon Jell-O
1 cup boiling water
1 cup pineapple juice
1 can (8 oz) crushed pineapple, drained
For the Whipped Cream Topping:
1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 cup crushed pineapple, drained
1 teaspoon vanilla extract
Directions:

Dissolve Jell-O: In a large bowl, dissolve the lemon Jell-O in boiling water. Stir in the pineapple juice and allow the mixture to cool slightly.
Add Pineapple: Once cooled, stir in the crushed pineapple. Pour the mixture into a serving dish or individual cups. Refrigerate until set, about 4 hours.
Make Whipped Cream Topping: In a mixing bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Gently fold in the crushed pineapple and vanilla extract.
Top and Serve: Once the Jell-O is set, spread the pineapple whipped cream topping over the Jell-O. Refrigerate until ready to serve.
Prep Time: 20 minutes (plus chilling)

Kcal: Not specified

Tips:

Ensure the Jell-O mixture is cool before adding the crushed pineapple to prevent it from sinking to the bottom.
For a smoother texture, you can puree the pineapple before adding it to the Jell-O or whipped cream.
Serve chilled for a refreshing dessert, perfect as a light end to a meal or a sweet snack on a warm day.
This delightful Lemon Pineapple Jell-O with Pineapple Whipped Cream Topping is a throwback treat that's sure to please with its blend of tangy, sweet flavors and creamy topping.

03/19/2024

Asian Sesame Ginger Chicken Salad

Ingredients:

For the salad:

- 1 lb boneless, skinless chicken breasts
- Salt and pepper, to taste
- 8 cups mixed salad greens
- 1 red bell pepper, thinly sliced
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- 1/4 cup sliced almonds, toasted
- 2 green onions, thinly sliced
- Sesame seeds, for garnish

For the dressing:

- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon sesame seeds

Directions:

For the chicken:

1. Season the chicken breasts with salt and pepper.
2. Heat a grill or grill pan over medium-high heat.
3. Grill the chicken for 6-7 minutes per side, or until cooked through.
4. Let the chicken rest for a few minutes, then slice it thinly.

For the dressing:

1. In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and sesame seeds.

Assemble the salad:

1. In a large bowl, combine the salad greens, bell pepper, cucumber, and carrot.
2. Add the sliced chicken to the salad.
3. Drizzle the dressing over the salad and toss to coat.
4. Sprinkle with toasted almonds, green onions, and sesame seeds.
5. Serve immediately.

🥗🍗 Try our Asian Sesame Ginger Chicken Salad! Grilled chicken breast served over a bed of mixed salad greens, topped with red bell pepper, cucumber, carrot, toasted almonds, green onions, and a flavorful sesame ginger dressing. A perfect combination of flavors and textures! Order yours today!

03/07/2024

My dad requests this one every time he comes over for dinner! It's the sauce in step 5 that really brings it all together 😋

Recipe in comments ⬇️

02/07/2024

Homecooked tamale flavor for your busiest weeknights.

01/31/2024

Three seasonings of the day!

Spaghetti, enchiladas and Greek dry rub. Store in airtight container, good for 3 months. Happy cooking!

SPAGHETTI SEASONING- Salt free
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoon oregano
3 tablespoon basil
1 tablespoon rosemary
1 teaspoon thyme
2 teaspoon black pepper
Pinch of red pepper flakes
1 pinch fennel seeds

ENCHILADAS SEASONING
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon cocoa powder

GREEK DRY RUB
3 tablespoon dried oregano or marjoram
2 tablespoon dried basil
2 tablespoon garlic powder
2 tablespoon onion powder
1 tablespoon dill
1 tablespoon sea salt flakes
1 tablespoons ground black pepper
1 tablespoons ground thyme
1 teaspoon ground cinnamon optional

01/06/2024

Strawberry Cheesecake Treats🍓
Ingredient and proportions:
• 8 oz cream cheese softened
• 1 1/2 cups fresh strawberries
• 8 tbs butter softened
• 1 tsp vanilla
• Optional: 1/4 cup to 1/2 cup Pyure Organic Stevia Blend Sweetener as needed if your strawberries are not sweet and bitter.
Instructions
• Remove the stems and cut the strawberries into chunks.
• Add the strawberries and vanilla to the blender and blend the ingredients on high for about a minute
or two.
• Add the softened cream cheese and butter.
• Add the optional sweetener.
• Mix on high for about 3 to 4 minutes or until the ingredients has fully combined together.
• Scoop the Strawberry Cheesecake mixture into a mini muffin tin and freeze for at least an
hour.
• To store the frozen treats, remove them from the muffin tin and transfer them to a container to freeze
them in.
Nutrition
Calories 89 ; Total Fat 9g 14% ; Cholesterol 24,9mg 8% Sodium 38,3 2% ; Total Carb 1,6g 1% ; Sugars 1g Protein 0,9g 2% ; Dietary Feber 0,2g 1% Vitamin A 77,8µg 5% ; Vitamin C 6,7mg 11%

12/28/2023

HOT AND SOUR SOUP

All easy recipes

This restaurant-style Hot and Sour Soup recipe is the best!! It’s quick and simple to make, easy to adapt to your personal taste preferences, and so delicious.

And today’s recipe is one that I’ve been meaning to share with you on the blog for years, after literally dozens and dozens of you have requested it. (This usually comes up when I’m chatting about my favorite egg drop soup recipe — apparently many of you usually opt for the hot and sour soup at your favorite Chinese restaurants and have wanted to learn how to make it!)

Well, good news, friends! Traditional hot and sour soup is actually incredibly easy to make as well. And the bonus of making it at home is that it’s also incredibly easy to customize to your taste. Like it extra hot? Add in more chili garlic sauce. Like it extra sour? Add in more rice wine vinegar. Like it vegetarian? Make it with tofu. Like the meat version? Just add in some pork.

Trust me, this is one of those restaurant recipes that will taste just as good at home. And on chilly winter weeks like this one that we’re having here in Kansas City, it’s guaranteed to warm you up in the most delicious of ways.

INGREDIENTS-

8 cups chicken broth or vegetable broth
8 ounces shiitake mushrooms (or baby bella mushrooms), thinly-sliced with stems discarded
1 (8-ounce) can bamboo shoots, drained (optional)
1/4 cup rice vinegar, or more to taste
1/4 cup low-sodium soy sauce
2 teaspoons ground ginger
1 teaspoon chili garlic sauce
1/4 cup cornstarch
2 large eggs, whisked
8 ounces firm tofu*, cut into 1/2-inch cubes
4 green onions, thinly sliced
1 teaspoon toasted sesame oil
Kosher salt and white pepper (or black pepper)

INSTRUCTIONS-

Set aside ¼ cup of the chicken or vegetable broth for later use.
Add the remaining 7 ¾ cups chicken or vegetable broth, mushrooms, bamboo shoots (if using), rice wine vinegar, soy sauce, ginger and chili garlic sauce to a large stock pot and stir to combine. Heat over medium-high heat until the soup reaches a simmer.
While the soup is heating, whisk together the ¼ cup of broth (that you had set aside) and cornstarch in a small bowl until completely smooth. Once the soup has reached a simmer, stir in the cornstarch mixture and stir for 1 minute or so until the soup has thickened.
Continue stirring the soup in a circular motion, then drizzle in the eggs in a thin stream (while still stirring the soup) to create egg ribbons.
Stir in the tofu, half of the green onions, and sesame oil. Then season the soup with salt and a pinch* of white pepper (or black pepper) to taste.
If you’d like a more “sour” soup, feel free to add in another tablespoon or two of rice wine vinegar as well. Or if you’d like a spicier soup, add in more chili garlic sauce.
Serve immediately, garnished with the extra green onions.