Pages

Condensed Milk Pound Cake




Ingredients

1⅓ cup plain flour
226 grams of unsalted butter
¾ cup condensed milk
½ cup sugar
¾ tsp baking powder
½ tsp sea salt
3 large eggs
2 tsp pure vanilla extract

Directions : 



Preheat oven to 160°C and generously butter the loaf pan.
Sift flour and baking powder and set aside.
Whisk sugar, pure vanilla extract, butter and salt until light and fluffy.
Pour in condensed milk and mix until well combined
Add eggs (beaten) slowly, preferably in 3-4 additions into the mixture and mix well.
Add sifted flour and baking powder bit by bit while continue whisking until completely incorporated. Scrap down the sides if necessary
Pour batter to the loaf pan and bake for 1 hour.
Cake is ready when the top is dark golden brown and a skewer comes out clean when inserted in the middle of the cake.

Granny’s Old Fashioned Butter Cake with Butter Cream Frosting




Ingredients

3 cup all purpose flour
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup butter
2 cup sugar
4 eggs
1 cup buttermilk or cream
2 tsp vanilla extract
Butter cream frosting, see below

How to make it : 



Preheat oven to 350 degrees F. Grease and flour 9x13 baking or bundt pan. 
Sift together flour, baking powder, baking soda, and salt, set aside. Cream together butter, sugar; mix in eggs and vanilla. Blend in butter milk alternately with flour mixture into creamed mixture. Pour in prepared pan and bake for about an hour. Removed from oven…let cool. 

Butter Cream Frosting 

1 cup butter, soft 
1/2 cup milk or cream 
2 tsp vanilla extract 
5 cups powdered sugar

Cream butter and vanilla until smooth. Add sugar, alternating with milk a little at a time; blend well until desired consistency. 

Variation: Use ½ cup butter and ½ cup shortening in place of 1 cup of butter

Cowboy Caviar




Ingredients

1 can corn, drained and rinsed
1 can black beans , drained and rinsed
2 tomatoes diced 
1-2 avocados, diced
1 green pepper diced 
1 red pepper diced 
½ onion diced 
Cilantro to taste

How to make it : 



Sauce: 
¼ c. olive oil (try using less for less points?)
¼ c. red wine vinegar or apple cider vinegar 
2 garlic cloves 
1 lime squeezed 
1 tsp. cumin 
Pepper to taste 

Mix sauce ingredients then toss with everything else. Adjust seasonings to taste.

Simple Sweet Potato Casserole




Ingredients

2 1/2 lbs. of sweet potatoes, peeled, boiled and mashed
1/4 C. butter, melted
1/4 C. packed brown sugar
1/4 C. white sugar
1/4 tsp. cinnamon or nutmeg
2 large eggs, beaten
1/2 C. milk
mini marshmallows

How to make it :



In a bowl, combine the mashed sweet potatoes, butter, both sugars, cinnamon or nutmeg, eggs and milk. Pour into a lightly buttered 9 x 13 casserole dish. Bake in a 350 degree oven for 15 minutes, remove and top with some marshmallows, don't go overboard like I often do, leave some room for them to puff up and expand. Return to the oven for an additional 15 minutes.

Easy Homemade Chocolate Turtle Cake




Ingredients

1 cup chocolate chips
2 cups pecans
3/4 cup melted butter
1/2 cup evaporated milk
1 (14 ounce) bags caramels
1 1/3 cups water ( or as called for by your cake mix)
1/3 cup oil ( or as called for by your cake mix)
3 eggs ( or as called for by your cake mix)
1 (18 ounce) boxes German chocolate cake mix

How to make it :



Prepare cake mix as directed.
Pour 1/2 of the batter in a 13x9 inch pan.
Bake at 350 for 15 minutes.
Remove and let cool.
In a double boiler, add carmels, milk and butter and stir constantly till melted.
Pour melted carmel over cooling cake.
Sprinkle on top 1 cup of pecans& chocolate chips.
Pour remaining batter on top and bake for an additional 20 minutes.
Enjoy

Pecan Pie Cake




Ingredients
Pecan Pie Filling
1/2 cup packed brown sugar
3/4 cup dark corn syrup
1/3 cup cornstarch
4 egg yolks
1 1/2 cups half-and-half
pinch salt
3 Tbsp butter
1 tsp vanilla

Pecan Pie Cake
3 cups pecans, finely chopped
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 eggs, separated
1 Tbsp vanilla
2 cups flour
1 tsp baking soda
1 cup buttermilk
3/4 cup dark corn syrup

Cinnamon Whipped Cream Custard Frosting
2 cups whipping cream (heavy cream)
1 Tbsp sugar
1/2 tsp cinnamon
1 cup of the Pecan Pie Filling

Directions : 



For Pecan Pie Filling: Whisk together the first 6 ingredients in a large, heavy saucepan until smooth. Bring to a boil over medium heat, whisking constantly, and boil for 1 minute, or until thickened. Remove from heat; whisk in butter and vanilla.
Place a sheet of wax paper (or plastic wrap) directly on surface of mixture to prevent a film from forming, and chill at least 4 hours. (When chilled - take out one cup of the filling to be used for the frosting)
For Pecan Pie Cake:  Preheat oven to 350. Sprinkle 2 cups pecans evenly into 3 generously buttered 9-inch round cake pans; shake to coat bottoms and sides of pans.
Beat butter and shortening at medium speed with an electric mixer until fluffy, and gradually add sugar, beating well. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in vanilla.
Combine flour and baking soda. Add to butter mixture alternating with the buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in remaining 1 cup pecans.
Beat egg whites at medium speed until stiff peaks form, and fold one third egg whites into batter. Fold in remaining egg whites. (Do NOT over mix).
Pour batter into prepared pans.
Bake at 350 for about 20-25 minutes.  Toothpick inserted near center should come out clean.
Cool in pans on wire racks for about 10 minutes, then invert onto the wire racks. Put some wax paper down under the wire racks.
Brush the tops and sides of layers with corn syrup, and cool completely. 
Cinnamon Whipped Cream Custard Frosting: Whip cream until soft peaks form. Gradually add sugar and cinnamon and beat until VERY stiff peaks form. (Just be careful you do not beat too much and turn your cream to butter) Gently stir in the 1 cup of Pecan Pie Filling until just combined.
To Assemble Cake: Place one cake, pecan side up, on serving tray.  
Spread half of pecan pie filling on one layer.
Place second cake, pecan side up, on top of filling.
Spread remaining pecan pie filling on top of second layer.
Top with 3rd cake, pecan side up.
Close up!!!
Frost with cinnamon whipped cream custard frosting.
Decorate as desired.
Make sure to cut yourself a big piece to enjoy!

Chocolate Pound Cake with Caramel Frosting




Chocolate Pound Cake
Cream thoroughly: 3 sticks butter, 3 cups sugar
Add: 6 eggs, 1 tsp. vanilla
Sift together: 3 cups flour, ½ tsp. baking powder, ½ cup cocoa, ½ tsp. salt
Add sifted ingredients alternately with 1 ¼ cups milk to creamed mixture.
Bake 350 for an hour. Try not to overbake… if anything, slightly underbake, if possible!
Frost with Quick Caramel Frosting from The Cake Mix Doctor (tinted with orange food color, opt.). Garnish with pecan halves. 

How to make the caramel Icing : 


          

Quick Caramel Icing
1 stick butter
1 cup brown sugar
1/4 cup whole milk
2 cups confectioners' sugar, sifted
1 tsp. vanilla extract

Place butter and brown sugar in medium-size heavy saucepan over medium heat. Stori and cook until the mixture comes to a boil, about 2 minutes. Add the milk, stir, and bring mixture back to boil, then remove pan from heat. Add confectioners' sugar and vanilla. Beat with wooden spoon or electric mixer to make it especially smooth. Use immediately (while still warm) to frost cake, or else it will harden. If it does harden while you are frosting cake, simply place the pan back over low heat and stir until the frosting softens up.

Peanut butter balls aka Buckeye Balls




Ingredients

16 oz. peanut butter
1 pound confectioners sugar
1.5 sticks (3/4 cup) butter

How to make it



melted chocolate bark for dipping
-Mix together the peanut butter, sugar and butter.
-Roll into balls, insert tooth pick (to dip easier) and chill in freezer about 30 mins.
-Dip into melted chocolate, place onto cookie sheet lines in wax paper
*best stored in the fridge.
*coconut pecan cake icing and coconut flakes can be added to the mixture for new taste!

Famous Red Lobster Shrimp Scampi




Ingredients

1 lb medium shrimp, peeled and deveined
1 tablespoon pure olive oil
2 tablespoons garlic, finely chopped...
1 1/2 cups white wine, I use chardonnay
1/2 fresh lemon, Juice only
1 teaspoon Italian seasoning
1/2 cup softened butter
1 tablespoon parsley
1/2 cup grated Parmesan cheese

Directions:



1 Heat cast iron skillet and add olive oil.
2 Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
3 Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.
4 Add white wine, and lemon juice.
5 Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
6 Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
7 Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
8 Sprinkle with grated Parmesan Cheese 

No Bake Oatmeal Fudge Cookies




Ingredients

3 cups rolled oats
1 tsp vanilla
1 cup chopped nuts(optional)
1/2 cup butter
2 cups sugar
1/2 cup evaporated milk
1/2 cup cocoa powder

How to make it



Combine oats, vanilla and nuts and set aside.

Over medium low heat, combine sugar, cocoa and evaporated milk; bring to a full rolling boil, stirring constantly. Boil for 2 minutes. Remove from heat, add butter, stir until melted. Quickly add oat mixture and stir until well mixed.

Drop by spoonful onto wax paper; let cool 2 hours to set.


Strawberry Lemon Yogurt Cake




Ingredients:

1/2 teaspoon baking soda
1 1/2 cups all purpose flour
1 1/2 cups white whole wheat flour
3/4 cup brown sugar
1/2 teaspoon salt
Zest of 1 lemon
1 cup (2 sticks) butter, at room temperature (if you use unsalted, add another 1/2 teaspoon of salt)
1 1/4 cups sugar
8 ounces plain Greek yogurt
3 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
12 ounces (about 2 cups) fresh strawberries, diced

GLAZE
1-2 tablespoons lemon juice
1 1/4 cups powdered sugar

Instructions:



Heat oven to 325 degrees. Grease and flour a 10-inch bundt pan and set it aside.

In a bowl, stir together flour, baking soda and salt. Mix in the lemon zest and set aside.

With an electric mixer or stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in lemon juice and vanilla extract until incorporated. Alternate beating in the flour mixture and the yogurt – starting and ending with flour – and mixing just until incorporated. Gently fold strawberries into the batter.

Pour the batter into the prepared bundt pan. Bake for 70-75 minutes, or until a wooden pick inserted into the center of the cake comes out clean.

Allow to cool 25 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled, whisk together the powdered sugar and lemon juice in a small bowl. Drizzle glaze over top of the cake, letting it drip down the sides.

Banana Cream Cheesecake




Ingredients

20 nilla wafers
¼ cup butter, melted
24 oz cream cheese, softened
2/3 cup sugar
2 Tbsp cornstarch
3 eggs
¾ cup mashed bananas (about 2)
½ cup whipping cream
2 tsp vanilla extract

How to make it : 



Preheat oven to 350°F.
Place wafers in a blender or in a food process. Blend until finely crushed.
Add melted butter and blend well. Press crumb mixture onto bottom of 10″ pan and place in refrigerator.
In a large bowl, beat cream cheese with electric mixer at medium speed until creamy. Add sugar and cornstarch. beat until blended. Add eggs, one at a time, beating well after each addition. Beat in bananas, whipping cream, and vanilla.
Pour cream cheese mixture into prepared pan. Place pan on cookie sheet and bake 15 minutes.
Reduce oven temperature to 200°F continue baking 75 minutes
Cool completely on wire rack before removing rim of pan. Refrigerate cheesecake, uncovered, 6 hours or overnight.
Allow cheesecake to stand at room temperature 15 minutes before serving.

CROCK POT BEEF STROGANOFF




Ingredients:

2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 large onion diced
2 tabls of Worcestershire
1/2 cup water
8 oz of cream cheese
1tsp garlic salt
couple dashes of Hot Paprika (opt)
Noodles

Directions:



1 - In the slow cooker stir in all the ingredients together, (except the meat AND the Cream Cheese). Once combined add the meat and mix together.
2 - Cook on Low for 8 hours.
3 - Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.
4 - Cook Noodles, You can put it all in a big dish and mix together or add noodles to your plate and spoon beef stroganoff on top.

Fresh Blueberry Pound Cake




Ingredients

1 C. butter-softened
4 eggs
3 c plain flour,divided (I use self-rising as I don't keep plain on hand)
1 tsp baking powder
2 c sugar
1 tsp vanilla
1/2 tsp salt
2 c fresh blueberries

How to make it :



Cream butter & sugar.Add eggs one at a time & beat until fluffy. Stir in vanilla. Sift together 2 c. flour, salt,& baking powder. add to creame mixure & beat well. Drede blueberries in the remaining 1 cup flour. Fold into creamed misture.buter & sprinkle sugar in 10" bund pan. pour batter in pan.Bake in preheated oven @ 350* for 1 hour & 15 min..
GLAZE::2/3 c.confectioner sugr 1-2 T Real-Lemon juice..stir o blend..drizzle over cake
I use a spaghetti strand to check for doneness in bundts

Pecan Pie Cheesecake




Crust:
1 ¾ cups vanilla wafer crumbs
¼ cup firmly packed brown sugar
⅓ cup butter, melted
Pecan Filling:
1 cup sugar
⅔ cup dark corn syrup
⅓ cup butter, melted
2 eggs
1 ½ cups chopped pecans
1 teaspoon vanilla extract
Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
1 ¼ cups firmly packed brown sugar
2 tablespoons all-purpose flour
4 eggs
⅔ cup heavy whipping cream
1 teaspoon vanilla extract

How to make it



Crust:

Preheat oven to 350°. Combine wafer crumbs and brown sugar. Stir in melted butter. Press into bottom and up sides of a 9″ springform pan. Bake for 6 minutes. Set aside to cool.

Pecan Filling:

Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into crust and set aside.

Cheesecake Filling:

Reduce oven to 325°. With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy. Add brown sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each one. Stir in cream and vanilla. Pour over pecan filling. Bake for 1 hour. Turn off oven and leave cheesecake in oven with the door closed for 1 hour. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan. Let cool. Chill for at least 4 hours before serving.