Good Old Fashioned Pancakes

makes 12 pancakes

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

3 tablespoons butter, melted

1 egg

1 1/4 cups milk

cooking spray

How to make this recipe

 

1.Sift together flour, baking powder, salt, and sugar in a large bowl.

2.Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.

3.Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.

BACON & CREAM CHEESE DEVILED EGGS

Ingredients: 

1 Dozen Hard Boiled Eggs

4 slices of bacon (cooked & crumbled)

4 oz Softened Cream Cheese

1/4 Cup Mayonnaise

2 TBS Yellow Prepared Mustard

Paprika

1/2 TBS Worcestershire Sauce 

Cayenne Pepper To Taste

Salt & Pepper To Taste 

1. Prepare eggs. Cool and peel. 

2. Slice eggs lengthwise with a knife.

3. Gently remove yolks and place in a mixing bowl.

4. Add cream cheese, mayo, mustard, worcestershire sauce, cayenne pepper to taste, salt, and pepper to the yolks. Mix/mash well until smooth. I used a food processor and it came out SUPER creamy.

5. Scoop mixture into a pastry bag, or resealable gallon bag and fit a tip on if desired. I just used a ziploc bag. No tip required. you can simply cut a small corner of the bag off.

6. Squeeze mixture into the empty egg whites.

7. Top with a sprinkle of paprika and crushed bacon bits.

8. Best if chilled for at least 2 hours before serving. 

2 Minute Nutella Mug Cake

Ingredients

4 tablespoons self-raising flour

3 tablespoons cocoa powder

3 tablespoons nutella

3 tablespoons skim milk

1 tablespoon raw sugar

1 tablespoon olive oil

1 egg

Method

Combine all ingredients in an oversized microwave safe mug. Whisk lightly with a fork until combined and smooth. Microwave for a minute watching as the cake rises in the mug, stopping if it is about to overflow and continuing a couple of times for 10 second intervals till cooked. [Don’t be tempted to overcook. The cake virtually finishes cooking in that first 1 minute rise]

ITALIAN CREME COCONUT CAKE

INGREDIENTS

For coconut

2 (1 1/2-pound) coconuts

1/4 cup sugar

For cake layers

3 1/3 cups sifted cake flour (not self-rising; sift before measuring)

1 tablespoon baking powder

1 teaspoon salt

1 1/2 cups whole milk

1 1/2 teaspoons pure vanilla extract

1/8 teaspoon pure almond extract

2 1/2 sticks unsalted butter, softened

1 3/4 cups sugar, divided

7 large egg whites, at room temperature 30 minutes

For frosting

3 large egg whites, at room temperature 30 minutes

2 1/4 cups sugar

3/4 cup water

1 1/2 tablespoons light corn syrup

1/2 teaspoon cream of tartar

1/8 teaspoon salt

1 teaspoon pure vanilla extract

Equipment: 3 (9- by 2-inch) round cake pans

PREPARATION

Prepare coconut:

Preheat oven to 350°F with racks in upper and lower thirds.

Pierce softest eye of each coconut with a small screwdriver and collect liquid in 2 separate bowls to sample. If either tastes rancid, discard that coconut and liquid and Start over with another. Strain liquid from 2 coconuts through a dampened-paper-towel-lined sieve into a 1-cup measure and set coconuts aside. (You should have about 3/4 cup liquid. If not, add water.) Bring to a simmer with sugar and a pinch of salt in a small saucepan, stirring until sugar has dissolved. Cool and reserve.

Bake coconuts on lower rack 15 minutes. Leave oven on. Break shells with a hammer, then remove flesh with screwdriver, prying it out carefully. Peel brown membrane from flesh with a vegetable peeler. Coarsely grate enough coconut on large holes of a box grater to measure 5 cups.

Make cake layers:

Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess.

Sift together flour (3 1/3 cups), baking powder, and salt.

Stir together milk and extracts.

Beat butter and 1 1/2 cups sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes. At low speed, add flour mixture in 3 batches alternately with milk mixture, beginning and ending with flour mixture and mixing until each addition is just incorporated.

Beat egg whites in another large bowl with cleaned beaters at medium speed until they just hold soft peaks. Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, then beat until whites just hold stiff, glossy peaks. Stir one third of whites into batter, then fold in remaining whites gently but thoroughly.

Spread batter evenly in pans and rap pans on counter several times to eliminate air bubbles.

Place 2 pans on upper rack and 1 pan on lower rack and bake 20 minutes. Switch position of pans and bake until golden and a wooden pick inserted in center of each cake comes out clean, 10 to 15 minutes more. Cool cakes in pans on racks 5 minutes, then run a knife around edges of pans and invert cakes onto racks. Discard parchment and cool completely, about 1 hour.

Make frosting and assemble cake:

Beat together egg whites, sugar, water, corn syrup, cream of tartar, and salt in a large deep bowl with a handheld mixer (clean beaters if necessary) until combined. Set bowl over a pot of simmering water and beat mixture at high speed until it holds stiff, glossy peaks, 5 to 7 minutes. (Humid weather may necessitate additional beating time.) Remove bowl from heat, then add vanilla and beat until frosting is cooled and very thick, 6 to 10 minutes. Transfer 2 1/3 cups frosting to another bowl and stir in 2 cups coconut to make filling.

Put 1 cake layer on a cake stand or large plate. Brush top with one third of reserved coconut syrup, then spread with half of filling. Repeat with another layer, more syrup, and remaining coconut filling, then top with third layer. Brush top with remaining syrup, then cover cake with remaining frosting and coat with remaining coconut, gently pressing to help it adhere.

Strawberry poke cake

Ingredients

1 box white cake mix, and ingredients it calls for

1 cup boiling water

1 (3 oz) packet Strawberry Jello

1 cup cold water

TOPPING

8 oz. Cool Whip, thawed (or whipped topping)

¼ cup powdered sugar

¼ teaspoon almond extract

Sliced Strawberries

Instructions

Bake cake according to box directions in a 9×13 pan.

When cake is done, let cool for about 15 minutes.

While cake is cooling, boil water in a medium sauce pan over medium heat on stove top.

Add jello packet to boiling water and stir until jello is completely dissolved then stir in cold water.

Using a fork, poke holes into cake. Pour jello evenly over the top of cake.

 

Cover cake and place in fridge for 3 hours.

Combine Cool Whip, powdered sugar and almond extract in a medium bowl and stir to combine. Spread evenly over the top of cake. Arrange sliced strawberries over the whipped topping as desired.

Store covered in fridge for at least on hour and until ready to serve

PUMPKIN CREAM CHEESE BREAD

What you Need:

2 cups canned pumpkin

3 eggs 

1 1/2 cups flour

1/2 cup white sugar

3/4 cup brown sugar

1 t baking soda

2 t pumpkin pie spice

Cream Cheese filling

8 oz reduced fat cream cheese (room temperature or softened slightly)

4 tbsp sugar

1 egg

2 tsp flour

1 tsp vanilla

How I make it:

Preheat oven to 350 Prepare one mini loaf pan (it should hold 8 loaves) or 2 9x5 loaf pans with nonstick Spray

For the Pumpkin Bread Layer:

In the bowl of your stand mixer or hand mixer combine pumpkin, eggs and egg white until smooth In a separate medium bowl whisk together flour, sugars, baking soda & pumpkin pie spice

Slowly add the dry ingredients into the wet mixing until just smooth, set aside

For the Cream Cheese Layer:

In another bowl either for your stand mixer or hand mixer combine all ingredients until smooth

Bread Assembly:

Pour or spoon half of the pumpkin bread mixture into the bottom of the mini loaf pan or the large loaf pan Evenly divide the cream cheese mixture over the pumpkin bread mixture and smooth out using the back of a spoon Pour the remaining pumpkin bread mixture over the cream cheese mixture, covering as much as you can

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean Let cool for about 10-15 minutes and then remove from the pans

CHOCOLATE LITTLE LAYER CAKE

For the cake

2 sticks butter, more to grease pans

2 1/2 cups granulated sugar

1/3 cup shortening

5 eggs

2 teaspoons vanilla

5 cups cake flour

1 teaspoon salt

2 teaspoons baking soda

5 teaspoons baking powder

2 cups 2% milk

For the frosting

5 cups granulated sugar

1/3 cup cocoa powder

1 stick butter, cut into pieces

1 15-ounce can evaporated milk

1/2 cup whole milk

2 teaspoons vanilla

Preheat oven to 400 degrees. Grease three 9-inch cake pans and line with rounds of parchment or waxed paper.

In a mixer or by hand, cream together butter, sugar and shortening until fluffy, about 3 minutes. Beat in eggs one at a time and continue to mix on medium until eggs are well incorporated. Stir in vanilla.

Sift flour, then add salt, baking soda and baking powder. Sift a second time. With mixer on low, alternately add flour mixture and milk in about 4 additions, then increase speed to medium. Beat until smooth, about 4 to 5 minutes, scraping down sides of bowl.

Spread 3/4 cup batter in each pan. Even out the batter using the back of a spoon. Bake 6 to 8 minutes, or until cake springs lightly when pressed with a finger. Flip cake out of pan onto paper towels or cake rack while still very warm. Repeat with second, third, and fourth set of layers. The parchment paper can be reused, but wash or scrape the sides of the pans so that no old batter remains.

When first layers go into oven, start to make icing. Put sugar and cocoa in a deep, heavy-bottomed saucepan and mix well. Turn heat to medium-high and add butter and milks, bringing to a boil. Boil for about 4 minutes, stirring continually, careful to watch that it does not boil over. Lower heat to simmer, add vanilla and stir occasionally for another 7 to 10 minutes. If using a candy thermometer, cook to the point just before soft ball stage or about 230 degrees.

Begin icing first layers as soon as frosting is ready. Flip layers over so that top side faces up. Use about 4 tablespoons of icing per layer. Icing will be thin but will firm up as it cools. Stack layers, then continue icing and stacking as layers are baked.

When all layers are iced and stacked, glaze top and sides of cake. Contours of layers will be visible through icing. If icing hardens too much while frosting cake, set back on low heat and stir until it is spreadable.

Crab Cakes

Ingredients:

1 lb. Lump Crab Meat 

2 Slices White Bread, crumbled, crust removed (I processed mine in a food processor)

1 Egg, beaten

2 tbsp. Mayo

1 tsp Seafood Seasoning (such as Old Bay Seasoning)

1 tsp. Worcestershire Sauce

1 tsp. Dijon Mustard

1 tbsp. Dried Parley Flakes (I used freshly chopped cilantro, instead)

2 tsp. lemon juice

Extra virgin olive oil or butter (for sauteing) 

Directions:

Combine all ingredients except the crab meat in a bowl. Gently fold in crab meat and chill for one hour before forming into three ounce cakes.

Drizzle 1 tbsp of olive oil or butter in the bottom of a medium skillet.  Saute the crab cakes over medium heat for 2-3 minutes per side, adding more olive oil or butter as needed.

SOUTHERN BUTTERMILK PIE:

1/2c buttermilk

1 3/4c sugar 

2 large eggs

3tbsp flour

pinch of salt 

1 stick butter melted 

1tsp vanilla 

1 tsp nutmeg 

Preheat oven to 400°. Mix everything together and pour into an unbaked 9" pieshell. Sprinkle the top lightly with nutmeg. Bake 15min. Reduce oven to 350° and bake 45min. Cool to allow filling to set. 

Tub & Shower Cleaner

Ingredients

1 part White Vinegar

1 part DAWN blue soap (use dawn, other brands don't work as well, trust me)

1 Empty Squirt bottle (Dollar Tree has them)

Instructions

I use the large dollar tree squirt bottle. I believe its a 16 ounce bottle. I then fill it with half white vinegar and half dawn soap.

Mix it together by shaking it with the top on...

Spray it onto the surface you want cleaned (don't be shy either, spray it well). Allow it to sit for at least 30 minutes - 1 hour.

Once it sits, get a sponge or brush and scrub away the grossness. I have found for grout using a tooth brush after this application helps. Rinse it with warm water and you're done!

Crockpot Chicken & Stuffing

6 boneless skinless chicken breasts (I used frozen)

6 slices Swiss cheese (or sliced mozzarella)

1 can cream of celery soup (could also use Cream of Chicken or Cream of Mushroom)

1 box of Stove Top stuffing mix

1/2 cup skim milk

2 Tablespoons butter, thinly sliced

Lightly grease crockpot with Pam spray. Lay the chicken breasts on the bottom. Cover the chicken with the Swiss cheese. Mix the soup and milk together and then pour on top of the cheese. Sprinkle the contents of the stuffing mix next. Add the thinly sliced butter on top of the stuffing. Cook on low for 4-6 hours or on high for 3 hours…until chicken is done. 

I served the chicken & stuffing along with mashed potatoes and green beans. It reminded us all of Thanksgiving dinner. The chicken is so flaky and tender paired with the flavorful stuffing mix….so good!! The perfect kid approved crockpot dinner for a busy night!!

HOMEMADE PIMENTO CHEESE

INGREDIENTS

2 cups shredded cheddar cheese

8 ounces cream cheese, softened

1/2 cup mayonnaise

1/2 teaspoon garlic powder

1/4 teaspoon paprika

1/2 teaspoon onion powder

4 ounces diced pimentos, drained

1/2 teaspoon dried mustard

INSTRUCTIONS

With an electric mixer, mix the cheddar cheese and cream cheese together. Mix for 2-3 minutes.

Add in the mayo and mix.

Add in the garlic powder, paprika, onion powder and dry mustard. Stir everything together.

Mix in the pimentos.

Refrigerate for at least 10-15 minutes before serving.

Island Pork Tenderloin

 For spice rub:

2 tsp salt

½ tsp pepper

1 tsp cumin

1 tsp chili powder

1 tsp cinnamon

2 pork tenderloins (2 ¼ - 2 ½ lbs total) trimmed

2 tbsp olive oil

For Glaze:

¾ cup packed dark brown sugar

2 tbsp finely chopped garlic

1 tbsp Tabasco

Stir the spice rub ingredients together in a small bowl and rub all over the pork.  Heat oil in ovenproof 12-inch heavy skillet over medium high heat.  Brown pork, turning occasionally, about 4-5 minutes total.  Remove from heat, but leave pork in skillet.

Stir together brown sugar, garlic and Tabasco in a small bowl.  Pat the mixture on top of the pork.  Place skillet in the oven at 350.  Roast until thermometer inserted diagonally into the center of each tenderloin registers 140 degrees, about 20 minutes.  Let pork stand in skillet, loosely covered with foil for 10 minutes.  

Classic Southern Cornbread

3 cups all-purpose flour

1 cup yellow cornmeal

1/4 cup sugar

2 tablespoons baking powder

2 teaspoons baking powder

2 teaspoons kosher salt

2 cups milk

3 extra-large eggs, lightly beaten

1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease pan

Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved (don’t over mix!). Allow the mixture to site at room temperature for 20 minutes. squares.

Crockpot Chicken & Dumplings

2 boneless, skinless chicken breasts (I doubled the recipe since we were cooking for extras and I only had three chicken breasts.  It worked out great though.)

2 Tbsp. butter

2  (10.5 oz.) cans cream of chicken soup

1 (14.5 oz) can chicken broth

1/2 onion, diced OR you can use 2 Tbsp. dried, diced onion

1 Tbsp. dried parsley

4 Grands flaky refrigerator biscuits

Place chicken in crockpot.  Plop the butter on the chicken.

Then scoop the cream of chicken soup on that (since I doubled this recipe, I only had 3 cans of cream of chicken soup, so I added a can of cream of mushroom soup).

Pour the chicken broth over all.

Add the diced onion and dried parsley.

Cover and cook on High for 4-5 hours or Low for 8-9 hours.

After the chicken is cooked, shred it and put it back into the soup.

Cut each biscuit into 9 pieces.

(Remember that I doubled mine, that's why there are more than 4.)

Stir gently into the soup.  Cover and turn the crockpot to High and cook for another hour.

After an hour, stir it up and this is what you'll get.

Serve warm and enjoy! 

Fairy Rolls

2 cups boiling water

2 cubes/sticks margarine (This is equal to 1 cup) (DON'T USE BUTTER - you may never hear me say that again, but in this recipe it changes everything. Trust me - I found out the hard way)

3/4 cup sugar

2 T. yeast

2 eggs, slightly beaten

6-7 cups flour

1 t. baking powder

1 t. salt

Pour boiling water over margarine (You used margarine, right? If not, you'll be sorry.) Stir the sugar into this mixture and then let it cool until just warm. THIS IS IMPORTANT! If your water is too warm you will kill the yeast. Then add the yeast and beaten eggs. Mix together the dry ingredients. Add these to the wet mixture and stir, stir, stir. Then get your husband to stir when your arm feels like falling off. (Or put it all in your kitchen-aid mixer!) Throw a towel over the bowl and let the dough rise until double. Shape rolls however you wish. (This dough makes really good cinnamon rolls, caramel rolls & orange rolls, too!) Bake at 350* for about 18 minutes. For cinnamon rolls bake 22-25 minutes.

Peach Cobbler Dump Cake

1 box yellow or butter cake mix

2 (30 oz) can's peaches

1 stick (1/2 cup) margarine or butter-- melted

1-2 Tablespoons Instant Tapioca Pudding (this will help thicken the juices to a pie jell)

Optional:

2 Tablespoons Brown sugar 

1 teaspoon cinnamon

Directions:

Preheat oven to 350 °

Open the can of peaches and dump the entire can (juices and all!) into a 9 x 13 Pan

Sprinkle the optional ingredients over the peaches.

Sprinkle the tapioca powder over the peaches.

Sprinkle the DRY cake mix powder all over the top of the peaches.

Drizzle the melted butter/margarine over the cake mix, try to cover as much of the surface as you can

.

Bake 45 min. or until crust is golden brown and peaches are thickened like a pie filling.

Dump Cake

Serve warm with Vanilla Ice Cream.

Pecan Pie Cake

INGREDIENTS

Pecan Pie Filling

½ cup firmly packed dark brown sugar

¾ cup dark corn syrup

⅓ cup cornstarch

4 egg yolks

1½ cups half-and-half

⅛ tsp salt

3 TBSP butter

1 teaspoon vanilla extract (the real stuff)

Pecan Pie Cake

3 cups finely chopped pecans, toasted and divided

½ cup butter or margarine, softened

½ cup shortening

2 cups sugar

5 large eggs, separated

1 TBSP vanilla extract

2 cups all-purpose flour

1 tsp. baking soda

1 cup buttermilk

¾ cup dark corn syrup

INSTRUCTIONS

Whisk together the first 6 ingredients in a heavy 3-quart 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 directly on surface of mixture to prevent a film from forming, and chill at least 4 hours.

Pecan Pie Cake:

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. I always set timer to go off 5 minutes before to be safe. Silly oven!

Check for doneness with the old toothpick inserted into center test.

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... Trust me! You'll be glad you did!

Brush the tops and sides of layers with corn syrup, and cool completely. (See, aren't you glad you listened?)

Spread half of pecan pie filling on one layer, pecan side up. Place second layer, pecan side up, on filling, and spread with remaining filling. Top with remaining layer, pecan side up.