1/2 cup boiling water

4 ounces sweet cooking German chocolate

2 cups sugar

1 cup butter, softened

4 egg yolks

1 teaspoon vanilla

2 1/2 cups cake flour

1 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

4 egg whites, stiffly beaten

Coconut Pecan Frosting

1 cup sugar ( 1 1/2 cups)

1/2 cup butter ( 3/4 cups)

1 cup evaporated milk ( 12 oz. can)

1 teaspoon vanilla ( 1 1/2 tsp)

3 egg yolks ( 4 egg yolks)

1 1/3 cups flaked coconut ( 2 cups)

1 cup chopped pecans ( 1 1/2 cups)

Directions 

Heat oven to 350 degrees F. Grease 2 9-inch square pans or 3 8-inch round pans.

Pour boiling water on chocolate, stirring until chocolate is melted; cool. Mix sugar and butter in large mixing bowl until light and fluffy. Beat in eggs yolk, one at a time. Beat in chocolate and vanilla on low speed.

Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites.

Divide batter among pans. Bake square pans 40-45 minutes or round pans 35-40 minutes. Check for doneness with toothpick in center. Cool and top with Coconut-Pecan Frosting.

Coconut Pecan Frosting: Mix sugar, butter, milk, vanilla and egg yolks in saucepan. Cook over medium heat, stirring occasionally, until thick, about 12 minutes. Take off heat. Stir in coconut and pecans. Beat until spreading consistency. Allow to cool & thicken before icing cake.

Ingredients

Cake:

2 c. all purpose flour

1 tsp. baking soda

2 tsp. ground cinnamon

1/2 tsp. salt

3 large eggs

3/4 c. buttermilk

3/4 c. vegetable oil

1 tsp. vanilla extract

1-1/4 c. plus 2 tbsp. sugar

2 c. peeled and grated carrots (about 2 to 3 large carrots)

1-1/2 c. sweetened flaked coconut

1 (8 oz.) can crushed pineapple (do not drain)

1 c. chopped pecans

Buttermilk Glaze:

 1 c. sugar

1/2 c. buttermilk

1/2 c. unsalted butter

1 tbsp. light corn syrup

1-1/2 tsp. baking soda

1 tsp. vanilla extract

Cinnamon Cream Cheese Frosting:

12 oz. cream cheese, softened

1/2 c. unsalted butter, softened

2 tbsp. brown sugar

1 tsp. ground cinnamon

1-1/2 tsp. vanilla extract

4 c. powdered sugar

Directions:

Heat oven to 350°F.  Spray 13x9-inch pan with non-stick cooking spray.  Set aside.

For cake, whisk together flour, baking soda, cinnamon, and salt in a medium bowl.  Set aside.

Place eggs, buttermilk, vegetable oil, vanilla extract, and sugar in a large bowl and mix until smooth.  Slowly add in dry ingredients and mix until just combined.  Gently fold in carrots, coconut, pineapple, and pecans.  Pour batter evenly into prepared pan and bake 35 to 40 minutes or until cake springs back when pressed.

While the cake is baking, to prepare the glaze, add sugar, buttermilk, butter, corn syrup, and baking soda to medium-sized saucepan over medium heat.  Vigorously stir mixture (adding the baking soda will make the mixture foam, stirring will subside the rising foam!) for about 8 minutes.  The glaze will begin to turn an amber color.  When the mixture is a light amber color, remove from heat and stir in vanilla extract.  Set aside until ready to use.

When the cake comes out of the oven, immediately poke holes in cake.  Pour the buttermilk glaze over the top of the hot cake and spread evenly.  Let cake cool completely.

While the cake cools, for frosting, add cream cheese and butter in large bowl and beat until fluffy.  Add brown sugar, cinnamon and vanilla extract and mix until combined.  Slowly add powdered sugar and mix until smooth.  

Once the cake is cooled, evenly spread frosting over cake.  

2 sticks of butter, at room temperature

1 c. powdered sugar

1 c. honey

2 tsp. ground cinnamon

How to make it : 

Whip the butter so it’s nice and creamy.

This is where the room temperature part makes things easier)

Add the powdered sugar and mix it all in. Then add the honey and the cinnamon. Then whip it. Whip it good. (“Ba da ba da da. Crack that whip!”) Scrape the sides and whip it a little more.

Store the heavenly concoction in the fridge or leave it out at room temperature. It’s going to spread much easier at room temperature, but it’s up to you! Serve on rolls, toast, bagels, sweet potatoes, etc. Enjoy! And good luck not eating all of it!

Really love it for the shower. This mixture is

: 2 oz. Dawn, 4 oz. Lemon Juice, 8 oz. White Vinegar, 10 oz. Water.

2 boxes Jiffy Blueberry Muffin mix

4 oz. cream cheese

1 stick “I Can’t Believe It’s Not Butter”

½ C. light brown sugar, firmly packed

2 eggs

1 ½ C. white chocolate chips

How to make it :

Preheat oven to 325 degrees.

Cream together butter, cream cheese, and brown sugar. Add eggs one at a time until blended. Combine muffin mix with the butter mixture and mix well. Fold in white chocolate chips. Chill for at least one hour. Drop by tablespoonfuls onto greased cookie sheet, 2 inches apart. Bake for 14-15 minutes or until just turning brown around the edges. Cool on cookie sheet for 1-2 minutes. Transfer to wire rack until completely cooled.

***PLEASE NOTE***While we have made these cookies for quite a while and never had an issue with the quality of the finished product

we would suggest baking a small batch at first…if they come out flat, try to chill the batter for a while longer. This really seems to be a key step with this recipe.

Ingredients

For the Brownie Pie

6 tablespoons unsalted butter (¾ of a stick)

3 cups HERSHEY’S Semi-Sweet Chocolate Chips (18 ounces)

3 eggs

1 cup sugar

1 tablespoon instant espresso powder

1 teaspoon vanilla

⅔ cup all-purpose flour

¼ teaspoon kosher salt

¼ teaspoon baking powder

1 cup chopped pecans

For the Frosting

1 cup evaporated milk

1 cup sugar

3 egg yolks

½ cup butter

1 teaspoon vanilla

2 cups shredded, sweetened coconut

½ cup chopped pecans

Instructions

For the Brownie Pie

Preheat the oven to 350 degrees F.

Spray a 9½-inch tart pan with a removable bottom with cooking spray and lightly flour the pan, shaking to remove excess.

Melt the butter and chocolate chips in a glass or metal bowl over a pan filled with 1 inch or so of simmering water. Stir until the butter and chocolate chips have melted and the mixture is smooth. Set aside to cool.

Beat the eggs, sugar, instant espresso and the vanilla extract in a stand mixer until blended. Add the cooled chocolate mixture and blend to combine. In a smaller bowl, stir together the flour, baking powder and kosher salt and then add to the bowl of the stand mixer and mix just until combined. Stir in half of the chopped pecans and pour into the prepared pan. Top with the rest of the chopped pecans.

Bake for 34-45 minutes or until the top begins to crack and the middle is somewhat set but still soft. The pie will deflate somewhat as it cools.

Top the brownie pie with the frosting. Remove from the tin and serve cake at room temperature.

INGREDIENTS

3 cups water

3 cups milk

1 + 1½ teaspoons salt

½ teaspoon pepper

4 tablespoons butter, divided

¾ cup stone-ground grits

6 ounces cheddar cheese, grated

3 pounds shrimp (head-on)

1 tablespoon paprika

¼ teaspoon cayenne pepper

1 tablespoon olive oil

1 cup finely chopped andouille or smoked sausage

1 cup finely chopped onion

2 tablespoons minced shallot

1 tablespoon minced garlic

1 tablespoon green onion, chopped

1 cup stewed tomatoes

1 cup shrimp stock

⅓ cup sour cream

fresh parsley and chopped green onion for serving

Ingredients:

2 (10 count) cans flaky biscuits (Grands Jr)

1 lb sausage (Tennessee Pride)

2 cups shredded cheddar cheese

Directions:

1. Preheat oven to 400.

2. Mix uncooked sausage and cheese gently until well blended. Shape into 40 balls of equal size.

3. Remove biscuits from cans and separate each biscuit into two layers, making 40 total biscuit layers. Press one layer of biscuit into cup of lightly greased mini-cupcake pan. Repeat with remaining layers.

4. Place sausage-cheese ball in each biscuit cup. Bake for 8 to 10 minutes or until biscuits are browned and sausage balls are bubbly.

1 cup of fresh or frozen strawberries,

1/4 of a lemon or 2 tbsp of lemon juice if you don’t have a lemon, 1/2 cup cold water,

5 ice cubes,

1 tbsp of Honey or any other liquid sweetener.

Blend all ingredients together and then drink!

Prep Veggies. Put your cube steaks on a plate and season both sides with salt, pepper, Put 2 big spoonfuls of flour on top of the steak and rub in, flip and repeat.

Pour enough oil into your skillet cover the cooking surface with oil, about 1/4 cup Heat oil on medium high. When oil is nice and hot, test with a pinch of the flour for the steak plate to see if it bubbles & sizzles. If it does then add your steaks to the pan. Cook at medium high for about 3 

minutes on each side.

 Remove steak to a clean plate. Remove Pan from burner, discard all oil except about 2 tablespoons. Return to heat, add mushrooms and onions and stir to get any brown bits from the bottom of the pot. Add a pinch of salt and pepper. Cook until mushroom and onions start to turn golden, make sure nothing burns. Add just shy of 2 table spoon of flour and stir until veggies are coated. Add Chicken stock and stir well. Cook on medium high, until it has thickened and the return steaks and flip around in the gravy Cover.simmer on low heat about 45 minutes

Ingredients

3 cups English cucumbers, peeled and thinly sliced

1 teaspoon salt

1/2 cup red onion, thinly sliced

1/4 cup plain fat-free yogurt

1 teaspoon dried dill

1 tablespoon white wine vinegar

1 teaspoon granulated sugar

Directions

In a colander, sprinkle the cucumbers with the salt and let stand to drain for 30 minutes.

Pat dry.

Meanwhile, soak the onion in cold water for 15 minutes.

Drain and pat dry.

In a bowl, mix together the yogurt, dillweed, vinegar and sugar.

Add the cucumbers and onion and toss to coat.

Ingredients:

1 lb sausage

2 T butter

2 packages Sausage Gravy Mix (makes 2 cups per package)

12 eggs

1 (5 oz) can evaporated milk

½ tsp salt

2 tubes refrigerated biscuits

Directions

Cook sausage in 10″ Executive Skillet – breaking up using Mix ‘N Chop, set aside.

In large saucepan, make gravy according to directions. Add sausage to gravy, set aside.

In large Stainless Steel Bowl whisk eggs, evaporated milk and salt. Soft scramble eggs with the butter. In a Stoneware Rectangle Baker layer gravy, eggs, gravy, eggs, gravy, then top with biscuits.

Bake for 20 to 25 minutes at 350 degrees until biscuits are golden brown.

Treating chronic cough and bronchitis has always been a challenge even for conventional medicine…well, up until now.

This new natural remedy contains some of the oldest and most powerful ingredients that soothe the throat and lungs and cure coughing and bronchitis in no time!

Thanks to the mighty properties of honey and bananas, which are included in the recipe, you can use this remedy for both children and adults and enjoy its flavor as well!

Anything from sore throat, bad cough and even stomach problems can be treated with this drink.

Here is how to prepare it:

Ingredients:

400 ml boiling water

2 medium ripe bananas with dots

2 tablespoons of honey

Preparation:

First, peel the bananas and puree them with a wooden fork or spoon. Do not use metal cutlery, since the bananas tend to darken when in contact with metal.

Next, place bananas in pot and add boiled water to them. Let mixture steep for 30 minutes.

Finally, when the remedy is cooled off, add honey. You can strain mix if you prefer it transparent. It is important to add the honey last, so it doesn’t lose its important properties over to the boiling water.

Consumption:

Drink 100ml of this remedy 4 times a day (total of 400ml per day).

This amount is sufficient for one day and you can prepare a fresh one the following morning.

First results come in 5 days.

Appreciate nature more and always turn to it for more beneficial remedies!

Source: www.healthonlinecentral.com

1 cup warm milk

1 package or 2 1/4 teaspoons active dry yeast

1/3 cup sugar

3 1/2 cups all-purpose four, plus more for the board

1 egg

1/3 cup butter, melted plus 1/4 cup butter, melted (optional)

1 teaspoon salt

Honey Cinnamon Butter

1/2 cup softened butter

1 teaspoon cinnamon

2 tablespoons honey

2 tablespoons powdered sugar

How to make it :

In a cup or small bowl, stir together the warm milk, sugar, and yeast. Allow the yeast to proof and begin to activate while you prepare the other ingredients. (This is not necessary, but I prefer this to using milk cold out of the refrigerator). Using a stand mixer or food processor, combine the flour, egg, 1/3 cup melted butter, and salt. Add the milk mixture and process until you have a smooth dough; it will be stickier and wetter than regular bread dough. Place the dough in a greased bowl, turn the dough to grease all sides, and cover with a towel. Let rise until it has doubled in size. When the dough has doubled, punch it down and turn it out on a floured board. Let rest for 10 minutes. Roll out the dough into a large, flat rectangle approximately 1/2 inch thick. Cut into 16 portions with a sharp knife and place on a greased baking sheet and let rise again, until doubled. Preheat oven to 375 degrees. Bake the rolls for 10 minutes on the greased baking sheet. They will be light brown when removed from the oven. If desired you can brush the tops of the rolls with the remaining 1/4 cup melted butter before serving .

Prepare honey cinnamon butter by combining butter, cinnamon, honey, and powdered sugar until well blended.

Ingredients

2 1/2 to 3 pounds beef round steak

2 green peppers, sliced thin

2 onions, sliced thin

3 cups beef stock

2 teaspoons garlic salt

2 teaspoons black pepper

1 envelope dry Italian dressing mix

1 to 2 large loaves French bread, sliced into sandwich lengths or 6 to 8 hoagie buns

Provolone cheese slices

Directions

 Spray crock pot with non-stick cooking spray or use a slow cooker liner. Cut meat into thin strips, place in slow cooker. Add green pepper, onion, stock, garlic salt, pepper and dressing mix. Cover and cook on low 7-8 hours, or high for 3-4 hours.

Spoon meat mixture onto toasted buns, top with cheese. You can then put the sandwiches on a baking sheet and bake an additional few minutes to melt the cheese and toast the sandwich. You can also serve with sliced sauteed mushrooms on top

Here’s what you’ll need:

3-4 pounds of chicken (I used a large pack of legs. You could use any cut you like)

1 large onion, sliced

1 Tbs. olive oil

2 tsps. paprika

2 tsps. kosher salt

1 tsp. pepper

20-40 garlic cloved, peeled but left whole (I used 1 bulb of garlic)

Toss the onions in the bottom of the crockpot. In a large bowl, mix the chicken with the other ingredients. I used my hands to mix it all up. Put the chicken in the crockpot on top of the onions. Cook on high for 4-5 hours or low for 7-8 hours.

Because of the paprika, the chicken turns out an appetizing color, something I find unusual in crockpot cooking. Still, chicken legs are not very photogenic. (Neither are my own legs though, so I shouldn’t point fingers. Okay, that’s enough appendage talk.) I served the garlic and onions over angel hair pasta and it was perfectly yum. The garlic would also be good smeared on hot bread.