The Jaguar Solution PC

07/22/2025

07/14/2025

06/10/2024

✨Snickers Apple Salad Pie✨

First either use a store bought pie crust or bake your own and let cool.

Then take a 1/2 cup of semi sweet chocolate chips and melt them in the microwave.

Take your cooled pie crust and spread the melted chocolate on the bottom and up the sides some. Place in freezer or fridge until hardened.

In a bowl whisk 3.4 oz pack vanilla pudding mix and 3/4 cup milk. Then mix in an 8oz container of cool whip.

Chop 4-5 Granny Smith and 4-5 regular size snickers bars.

Mix the apples and candy in the pudding mixture. Save some for the top.

Put your mixture in your pie crust and top with extra apples and Snickers. Then drizzle with Carmel!

Enjoy!!

05/28/2024

Just made these amazing Strawberry Crunch Cheesecake Cones - perfect for a summer treat! 🍓🍰

Ingredients:

1 package of sugar cones
1 cup fresh strawberries, chopped
1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
Must Express Something To Keep Getting My R.e.c.i.p.e.s… Thank You.
R.e.c.i.p.e in the t.o.p c.o.m.m.e.n.t.
Enjoy !

04/24/2024

04/24/2024

04/15/2024

38.5K likes, 21.7K comments. “MIKE TYSON LOOKS SCARED 😱”

04/15/2024

Sun Gazing

04/05/2024

This birria recipe showcases a famous meat stew originating from Jalisco, Mexico, featuring lamb, goat, or beef simmered gently in a flavorful chili sauce. Enjoy it in a bowl or as birria tacos

Ingredients List:
5 ancho peppers (stems and seeds removed)
5 guajillo peppers (stems and seeds removed)
2-3 chiles de arbol (optional, for spicier)
1 tablespoon olive oil
1 large white onion (chopped)
3 large tomatoes (chopped)
5 cloves garlic (chopped)
1 tablespoon dried Mexican oregano
1 tablespoon sea salt (or to taste)
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon ground ginger
1 teaspoon black pepper
½ cup apple cider vinegar
2 large roasted tomatoes (chopped)
4 cups beef stock (separated)
3.5 pound lamb shoulder

Instructions:
Heat a large pan to medium heat and add the dried peppers. Dry toast them in the hot pan 1-2 minutes per side, until the skins darken.
Remove from heat and add the toasted peppers to a large bowl. Cover with hot water and steep 20 minutes, or until softened.
While the peppers are rehydrating, heat the olive oil in the same pan to medium heat. Add the onion and tomatoes and cook for 5 minutes to soften. Add the garlic and cook another 1 minute, stirring.
Add the cooked onion, tomatoes, and garlic to a food processor. Remove the softened chilies and add to the food processor, but reserve the soaking liquid. Add the seasonings to the food processor along with the vinegar and 1 cup beef stock. Process until smooth.
Cut the lamb (or beef) into large chunks and add to a large bowl. Pour the birria sauce over them and rub it into the meat. Cover and marinate the meat in the refrigerator for 2 hours minimum. Overnight is better.
When you’re ready to cook, add the meat with all of the marinade, the chopped roasted tomatoes, and remaining 3 cups beef broth to a large pot. Cover and cook at medium heat for 3 hours, or until the meat is fork tender and easy to shred.
Serve the braised birria into bowls as a soup, or shred the meat and serve it up onto tortillas as birria tacos, with the reserved liquid consome from the pot as a side soup/broth.

Notes :
For a smoother sauce, consider straining the pepper puree through a fine sieve.
This recipe can be adapted for slow cooker or Instant Pot use for convenience.