Brown Sugar Pound Cake

This brown sugar cake bakes up into a very moist cake. The cake is flavored with toffee bits and pecans in the batter. If you like caramel, and cake, you'll love this pound cake.

Ingredients

1 1/2 c. butter
2 c. brown sugar
1 c. sugar
5 eggs
1 tsp. vanilla
1 c. whole milk *see notes
3 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1 c. pecans chopped, (optional)
1 (8 oz.) bag toffee bits (Optional)

Caramel Frosting

1/4 c. butter
1/2 c.  brown sugar
1/4 c. milk
1/2 tsp. vanilla
2 c. powdered sugar

Directions

Preheat oven to 325°.  Grease and flour a 10-inch  pan.

In a mixing bowl, cream together the butter, brown sugar and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition. 

Pour in the vanilla and mix well. 

In a small bowl, combine the flour, baking powder and salt. 

Alternately, add some flour into the butter mixture, mixing just until incorporated. Then, mix some milk into the batter. Continue adding and alternating between the flour and milk. Mix after each addition just until incorporated, and end with the flour. 

Stir in the chopped pecans. 

Pour the cake batter into the prepared pan. Spread the batter out evenly in the pan.

Bake for 60 to 70 minutes, or until the cake tests done. Insert a toothpick in the center of the cake. If it comes out clean, the cake is done. 

Remove the cake from the oven. Place the cake on a cooling rack and allow the cake to cool in the pan for about 45 minutes. Then remove the cake from the pan and let it cool completely on a wire rack.

Make caramel frosting.

In a saucepan, melt the butter. Stir in the brown sugar and milk.  Cook and stir over medium heat until the mixture is almost boiling.  Remove from heat and allow to cool 10 minutes.

Stir in vanilla.

Using an electric mixer, beat in powdered sugar. Mix until the frosting is smooth. It should be like a thick syrup.  Drizzle the mixture over the cooled cake.  

Notes

You can replace half of the milk with coffee or espresso.

Pork Tenderloin

 This recipe bakes either low and slow, or fast if you are in a hurry. The pork tenderloin stays moist and tender. This recipe is so simple and easy to make, and it will please the pickiest of eaters.

Ingredients

salt and pepper to taste
1 tsp. Italian seasoning
1 tsp. garlic powder
1 tsp. coriander
2 Tbs. oil
1 1/2 to 2 lb. pork tenderloin

Directions

Preheat oven to 200° if you want to cook it low and slow. Or you can heat the oven to 400°.

In a small bowl, combine Italian seasoning, garlic powder, and coriander.

Pierce the pork loin with a fork all over. This helps the seasonings to go deep into the meat.

Rub 1 tablespoon oil over the outside of the pork loin.

Season the outside with salt and pepper. Then sprinkle the Italian seasoning, garlic powder and coriander all over the pork loin.  Rub the spices into the meat with your hands until it is evenly coated.

In a large cast iron skillet, heat the remaining 1 tablespoon oil.  Brown all sides of the pork loin in the hot oil. 

Place the skillet, with the pork tenderloin's fat layer facing up, in the oven and bake for 5 to 6 hours or until the internal temperature is at least 150° to 160° F. on an instant read meat thermometer.  It may take more or less time, depending on your oven and the weight of the pork loin, so be sure to check it after 4 1/2 hours. 

If you are in a hurry and baking the pork loin in the 400° oven, bake for 7 minutes. Turn the pork loin over and bake for another 7 to 8 minutes, or until the pork loin reads 150° to 160°. 

Remove the pork loin from the oven and allow the pork loin to rest for 5 to 10 minutes before cutting.

Bacon Deviled Eggs

We love deviled eggs. However, add some bacon over the top and these deviled eggs disappear quickly.   

Ingredients

12 large eggs
1/3 c. mayonnaise,  or more
2 tsp. prepared mustard
1 Tbs. scallions, finely chopped
salt and pepper to taste
4 slices bacon, fried and crumpled for topping
Paprika

Directions

In a large saucepan, carefully place the eggs on the bottom. Fill a large saucepan with water. The water should be at least an inch above the eggs.

Bring the water to a boil.  Cover and remove from heat.  Let sit for 15 to 20 minutes. Drain.

Run cold tap water over the eggs to cool them down, or place the eggs in a bowl of ice water. 

Peel the shell off of the eggs.  Cut the eggs in half lengthwise and place them on a dish or serving platter.   Carefully remove the yolks and place them in a small bowl.  

Mash the egg yolks with a fork, until there are no large pieces of egg yolk. The egg yolks should be like fine crumbs. You can use a food processor to do this for you as well.

Add the mayonnaise, mustard, and scallions.  Mix well. Season with salt and pepper, if desired, to taste.

Spoon the egg yolk mixture back into the empty cavity of the egg white. 

Sprinkle paprika over the top. 

Add some crumpled bacon over the top of the egg yolks.  

Notes

Sometimes our eggs do not peel very good.  When that happens, we make potato salad.  Do you have a way to cook eggs that doesn't take pieces of shell off along with the peeling? Post your favorite ways to make hard-boiled eggs that leave you with beautiful eggs when peeled.

Tangy Sauced Chicken

 This chicken will be falling off the bone tender. The sauce is tangy with a bit of sweetness. Serve this dish over rice and add some carrots on the side.

Ingredients

8 chicken thighs or 4 chicken quarters, with the big chunks of fat removed
salt and pepper to taste
1 Tbs. butter
1 Tbs. oil
1 onion, chopped
3 cloves garlic
1/2 c. ketchup
1/2 c. BBQ sauce
1/2 c. water
1/3 c. vinegar
1/4 c. butter
1 Tbs. paprika
1/4 to 1/2 tsp. cayenne pepper (optional)
1 Tbs. brown sugar
1 Tbs. honey
1 Tbs. Worcestershire sauce
1 tsp. hot spicy mustard, or your favorite
salt and pepper to taste

Directions

Heat the oven to 300°. * See notes below. Set out a baking dish.

Season both sides of the chicken with salt and pepper. 

In a large cast iron skillet, heat butter and oil together until the butter melts. Brown both sides of the chicken.  You don't have to cook the chicken done, you just want some color on the outside of the chicken. 

Place the chicken in a baking dish. Or, if your cast iron skillet is large enough, just leave the chicken in there.

In a sauce pan, melt butter.  Add the onion, garlic, ketchup, BBQ sauce, water, vinegar, butter, paprika, cayenne pepper, brown sugar, honey, Worcestershire sauce and mustard. Over medium heat, bring to a bubble. Reduce heat and simmer for 5 minutes, stirring occasionally. 

Pour the sauce over the chicken.

Cover with a lid.  Bake the chicken for about 2 hours, or until the chicken completely cooks thorough. Remove the lid for the last 15 minutes of cooking time.  Test the internal temperature of the chicken by using a meat thermometer inserted into the thickest part of the thigh. The chicken should be at least 165°.

Serve the chicken and sauce over rice. 

Notes

We like to cook the chicken low and slow. Set the oven temperature to 175° to 200°.  Bake for 4 to 6 hours, or until the chicken tests done. You can also use a crock pot instead of the oven.

Spicy Hot No Salt Seasoning Blend

This spice blend is hot and spicy. The combination of chili powder, chili flakes black pepper and cayenne pepper, gives this seasoning some heat. 

Use this seasoning in tacos, enchiladas, chili soup, home-made salsa. .  . Almost any dish, where you want to perk up the flavor, will work well to use this seasoning blend in.

Ingredients

2 Tbs. garlic powder
2 Tbs. chili powder
2 Tbs. chili flakes
2 Tbs. black pepper
2 Tbs. paprika
2 Tbs. ground coriander
2 Tbs. ginger
2 Tbs. onion powder
1 tsp. or more cayenne pepper (optional)

Directions

In a bowl, mason jar or bag, combine garlic powder, chili powder, chili flakes, black pepper, paprika, ground coriander, ginger, onion powder and cayenne pepper. Mix well. 

Transfer to a spice jar, unless you are using a mason jar.  Put the lid on.  Shake well before each use.

Notes

The mixture is hot without the cayenne pepper. But if you want just a bit more spice, add some cayenne pepper.  I would use the least amount first. You can always add more if it is not hot enough.  However, it is not easy to remove the extra cayenne pepper is you have added too much.

Cheesy Garlic Butter Pull Apart Bread

If you like pizza, you will love pizza pull apart bread.  Start with a whole loaf of bread and fill it with butter, garlic pepperoni, and all the tasty things you like on your favorite pizza.

Ingredients

1 loaf white bread, uncut
2/3 c. butter, melted
4 cloves garlic, minced
1/3 c. pizza sauce
1 onion, chopped
1 tomato, finely chopped
3/4 c. mini pepperoni
3/4 c. mozzarella cheese, shredded
1 Tbs. Italian herbs or seasoning

Directions

Heat oven to 350°. Line a baking sheet with foil, making sure it is large enough to cover the entire bread loaf once you get it filled with ingredients.

Place the bread loaf on a cutting board.  With a sharp bread knife, make cuts through the bread diagonally in rows across the top into diamond shapes. Leave at least 1-inch of bread uncut at the bottom of the loaf. You want the bread to hold together. 

Carefully pick the bread up and transfer to the prepared baking sheet.

In a small bowl, combine melted butter, and garlic.  Mix well. Working in between each wedge, drizzle  half of the garlic butter and do the same with the pizza sauce. 

Next add the onion, tomato, pepperoni slices and mozzarella cheese in between the slices. 

Drizzle the rest of the garlic butter over the top of the bread.

Sprinkle with Italian herbs or seasoning.  

Pull the foil up and around the bread loaf to completely cover the bread.

Bake for 15 to 20 minutes, or until cheese starts to melt. 

Uncover and bake for another 10 minutes, or until the cheese is melted, and the bread is crunchy. 

Remove from the oven and allow the bread to cool slightly. 

Serve with marinara sauce or more pizza sauce if desired.  

Notes

You can also add olives, peppers, different cheeses to the ingredient list to put in between the bread slices.

Cheesy Beef and Cabbage

 

The basic recipe to use cabbage in, is coleslaw.  But did you know that you can also use it in your meals, and it will make them go further?  When I have extra cabbage on hand, I chop it up like I do the onions. 

When my kids were young, they  hated cabbage. However, I started adding some to the ground beef dishes.  When I did that, they didn't know they were eating cabbage.  They thought the dish tasted great.    

Ingredients:

1 lb. ground beef
1 onion, chopped
1 sweet bell pepper, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 Tbs. vinegar
1 Tbs. Italian seasoning
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
1 to 2 tsp. sugar
salt and pepper, pepper to taste
3/4 c. rice
2 (10 oz.) can diced tomatoes with green chilies
1 1/2 c. beef broth
3 c. cabbage, chopped (or less if you prefer)
1 c. cheddar cheese, shredded

Directions

In a large cast iron skillet, cook the ground beef, onion, and sweet bell pepper.  Cook, until the ground beef is no longer pink.  Drain off excess grease.

Stir in Worcestershire sauce, vinegar, Italian seasoning, onion, garlic, and sugar. Salt and pepper to taste. Mix well.

Add the rice, diced tomatoes with green chilies and beef broth.  Stir well.

Add the cabbage and stir.  Cover and cook for 20 to 25 minutes, or until the cabbage and the rice is tender. Stir occasionally. The longer you let this cook, the more the flavors blend together, and it gives you a much better taste. *

Stir in the shredded cheddar cheese.  Stir well. Continue to cook until the cheese melts.

Notes

Put the mixture in a crock pot and let it cook on low for 5 to 8 hours. Add more hot water or beef broth as needed. You can also put this in a 180° oven and allow it to bake for 5 to 8 hours as well.  Just remember to check to make sure there is enough liquid or your rice will be hard.