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Brown sugar pound cake may be the best cake you’ve ever tasted! Dense, moist, and molasses-and-caramel-flavored – perfect to bake in chilly weather.

This brown sugar caramel pound cake is one of those things. Mercy. Excuse the crappy picture by the way. Would you look at me differently if I told you that every time I got a slice I  had to sing “I want some of your brown shuuuuga!” ? I really did and now that you’ve just read that  I can bet a dollar you’ll probably do the same thing.  We’re in this together now.

Ingredients:

1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips (I use Heath)
1 cup pecans, chopped

Caramel Drizzle:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract

 

How To Make Brown Sugar Carmel Pound Cake

Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray or grease and dust with flour
Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl, combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee chips and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.
Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon caramel drizzle over cooled cake.
Directions for Caramel Drizzle
In a medium saucepan combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure to drizzle the caramel while it’s still HOT.

Crispy Hot Chicken Salad Casserole  is a classic side dish that you can find at just about any picnic, backyard barbecue, or game day get-together, but you don’t generally find too many variations on the classic version. Now, we love chicken salad just as much as the next person, but we decided it needed to have some new life breathed into it – which we did by turning it into a casserole!

INGREDIENTS

• 3 cups cooked chicken, shredded or chopped
• 1 cup sharp cheddar cheese, grated
• 1 cup potato chips, slightly crushed
• 1 1/4 cups mayonnaise
• 1 cup celery, finely chopped
• 1/4 cup bacon, cooked and crumbled
• 1 tablespoon dry ranch mix
• 1/2 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon onion powder
• kosher salt and freshly ground pepper, to taste

How To Make Crispy Chicken Salad Casserole

1. Preheat oven to 350º F and lightly grease a square baking dish with butter or non-stick spray.
2. Place chicken, cheese, celery and bacon in a large bowl.
3. In a smaller bowl, whisk together mayonnaise, ranch mix, lemon juice, Worcestershire sauce and onion powder, and season with salt and pepper.
4. Stir mayonnaise mixture into chicken until everything is evenly coated, then transfer everything to greased baking dish.
5. Top baking dish with crushed potato chips, then place in oven and bake for 25-30 minutes, or until mixture is hot and bubbly and cheese is melted.
6. Remove from oven and serve hot.

This Cream Puff recipe is famous in my family and with everyone I’ve ever served them too.

These cream puffs are unlike any others you may have had before. For my mom’s famous cream puffs, the secret lies in her amazing filling. Some try to pass off a filling of bland vanilla pudding. Not this time. This filling does have a pudding base but with the addition of heavy cream whipped in you just can’t go wrong. It is rich, decadent and everything a cream puff filling should be! The shells are also ultra light making them the perfect vessel to hold all of that yummy cream! You can even make the shells ahead of time and freeze them! You can make the cream a day ahead, too. Then just stuff them before serving. I have even stuffed them the night before and they were perfect the next day. I would just hold off on the powdered sugar or it can get funky in the refrigerator

Ingredients

• 1 stick butter (8 Tablespoons)
• 1 cup water
• 1 tsp vanilla
• 4 eggs
• 1c flour
• MOM’S FAMOUS FILLING:
• 1 pint heavy cream
• 1 package (3.4 OUNCES) instant vanilla pudding
• ⅓ cup milk

How To Make MOM’S FAMOUS CREAM PUFFS

1. Bring the butter, water and vanilla to a boil.
2. Add the flour and stir constantly until it leaves the side of the pot and forms a ball.
3. Remove and cool.
4. Beat in 4 eggs, one at a time until smooth.
5. Drop by T. onto parchment lined cookie sheets
6. Bake at 400 degrees for about 25-30 minutes.
7. LET COOL.
8. Slice in half and pipe or scoop in Mom’s filling.
9. Dust with powdered sugar.
10. Filling:
11. Beat the cream, pudding powder and milk in a mixer until thick like whipped cream!

Southern Fried Salmon Patties are an easy recipe. My southern mom made these all the time. How about you? Do they bring back some memories? They are easy to make and the best I’ve ever tasted!!!

Ingredients

• 1 (14 3/4 ounce) canned salmon
• 1/4 cup onion, finely chopped
• 1/4 cup cornmeal
• 1/4 cup flour
• 1 egg
• 3 tablespoons mayonnaise

How To Make Southern Fried Salmon Patties

Open salmon and drain thoroughly. Place drained salmon in mixing bowl and flake evenly with a fork.Add onion, corn meal, flour, mayonnaise, and egg. Stir until well blended.Shape the mixture into patties about the size of an average burger or less.Cook in oil in skillet over medium heat until browned on each side. Turn once while frying.Note: The mayonnaise helps the patties hold their shape and keeps them from being too dry.

 

Ingredients

• 1/4 cup flour you can use gluten-free flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 lb chicken legs about 3-4 large chicken legs
• 2 tablespoons olive oil
• 10 oz mushrooms each sliced in half
• 3 garlic cloves minced
• 1 tablespoon olive oil if needed1 cup chicken stock
• 1/4 teaspoon salt
• 1/2 cup heavy cream

How To Make BAKED LEGS WITH CREAM OF MUSHROOM

In a small bowl, combine the flour, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper.   On a large plate, dredge chicken legs in this seasoned flour mixture

Heat 2 tablespoons of olive oil in a large skillet on medium-high heat.

Add chicken legs skin side down and brown for about 4 minutes until the skin turns a nice golden color.

Flip chicken legs over to the other side and brown the other side for about 3 minutes.

Remove browned chicken legs and set them aside. Also, remove those parts of olive oil that got too dark from browning the chicken with flour mixture.

To the same, now empty skillet, add mushrooms (sliced in half) and minced garlic, add an extra tablespoon of olive oil (if needed) and saute them together on medium heat for 2 minutes.

Add chicken stock to the skillet, scraping up the browned bits at the bottom of the pan.  Add 1/4 teaspoon of salt and stir.

Place chicken legs back in the pan.

Bring the chicken stock to boil, cover, and reduce heat to simmer on low-medium.

Simmer chicken legs for 25-30 minutes, until the chicken is completely cooked through and the juices run clear when chicken is cut in the middle.

Remove the cooked chicken legs to a plate and keep warm.

Turn the heat under the skillet to medium-high, and simmer the mushroom sauce for about 4 minutes until it is reduced by about a third.

Stir in the 1/2 cup heavy cream into the mushroom sauce and simmer for another 2 minutes on low-medium heat, constantly stirring and scraping from the bottom of the skillet, until the sauce gets thicker.

Add chicken legs back to the skillet to warm them up.

Ingredients

• 2 cups flour
• 1/2 teaspoon baking powder
• 1 pinch salt
• 2 tablespoons butter
• 1 cup milk
• 2 quarts chicken broth
• 3 cups cooked chicken

How To Make Homemade Chicken and Dumplings

In a bowl combine the flour, baking powder, and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.

Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.

Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2×2-inches each. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, and some might be shaped funny.

Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.

To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth.

Cook them for about 15 to 20 minutes or until they don’t taste doughy.

Add the cooked chicken to the pot and serve.

Ingredients

• 2 lb. strawberries
• 2 sleeves graham crackers
• 1 -8 oz. pkg. cream cheese, room temperature
• 1 -14 oz. can sweetened condensed milk
• 2- 3.4 oz. pkg. instant cheesecake flavored pudding
• 3 cu. milk
• 1- 12 oz. carton whipped topping, divided

 

How To Make Strawberry Cream Cheese Icebox Cake

1. Wash, cut tops off of strawberries and slice them 1/4 inch thick then set aside. Line bottom of a 3-quart 13×9 baking dish with graham crackers and set aside. Combine cream cheese and sweetened condensed milk in a large bowl and beat with a mixer until smooth and creamy.
   Add pudding mixes and milk then continue mixing on low for 4-5 minutes or until mixture starts to thicken.
2. Fold in 2 cups whipped topping until smooth. Pour half of the cream cheese mixture over graham crackers.
3. Arrange a single layer of strawberry slices over cream cheese mixture. Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture.
4. Top cream cheese mixture with another layer of strawberries.
   Cover and refrigerate for 6-8 hours. When serving, top with remaining whipped topping.
5. Crush remaining graham crackers and sprinkle crumbs over the top

Susan Drees won third place in our “Sure Thing” Potluck Recipe Contest with her Corn Casserole recipe. She says, “This is the one casserole I always serve at potlucks and Thanksgiving. It’s quick to make, tastes great, and leftovers reheat wonderfully.” Now you can try it for yourself!

Ingredients

• 1 cup of crunchy peanut butter (the chunkier, the better!)
• 6 tablespoons of honey (for that extra touch of sweetness)
• 1/8 teaspoon of salt (just a pinch to enhance the flavors)
• 3 cups of Rice Krispies cereal (the classic crispy goodness)
• 1 1/2 cups of vegan chocolate chips (because who doesn’t love chocolate?)

How To Make Peanut Butter Balls with Chocolate Rice Krispies

1. Grab a muffin pan and line it with liners. Give them a light spray of non-stick spray to make sure your treats come out easily.
2. Time to melt some goodness! In a saucepan over low heat, melt together the peanut butter, honey, and salt. Keep stirring until everything is melted and well combined. You’ll start to smell the delicious aroma!
3. Once the mixture is smooth and melted, take it off the heat. Now it’s time to add the Rice Krispies cereal. Stir it in until all the cereal is coated and mixed well. You want every bite to be packed with that peanut butter flavor.
4. Get your muffin pan ready and evenly distribute the mixture into the liners. Press it down firmly to make sure everything sticks together nicely. You don’t want any crumbly treats!
5. Now for the chocolaty goodness. In another saucepan over low heat, melt those vegan chocolate chips. Keep stirring constantly until they’re perfectly melted and smooth. Be careful not to burn it!
6. Spoon the melted chocolate over each treat in the muffin pan, making sure to distribute it smoothly and evenly. Get creative and make some swirls or patterns if you’re feeling fancy.
7. It’s time to chill out! Pop the muffin pan in the refrigerator and let the treats firm up. It won’t take too long, just enough time to build up your excitement.
8. Once they’re firm and ready to go, take them out of the fridge. Peel off the liners and get ready to indulge in these irresistible Peanut Butter Rice Krispies Treats. Share them with friends or keep them all to yourself – no judgment here!
9. So, go ahead and treat yourself to these delectable goodies. They’re the perfect combination of sweet, crunchy, and chocolaty goodness that will satisfy your cravings in no time. Enjoy every bite and savor the deliciousness!

Ingredients

• 2 small cabbage
• 2 Tbsp olive oil
• ½ Tbsp each, salt & pepper

How To Make Baked cabbage steaks

1. Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
2. Slice the stems off of each head of cabbage, then cut the cabbage in half. Cut each half in half once more. You should have 4 round cabbage steaks (roughly ¾-1 inch thick) from each head.2 small cabbage
3. Transfer the cabbage steaks to your prepared baking sheet, leaving space between them so they cook properly. Brush them thoroughly with olive oil and season with salt and pepper. Flip the steaks over then oil and season the opposite side.½ Tbsp each, salt & pepper,2 Tbsp olive oil
4. Bake at 400°F (205°C) for 25-30 minutes. They are ready when the leaves become brown and the center is fork-tender. Remove from the oven and serve while warm.

Notes

1. If you trim too much of the stem off before slicing your ‘steaks’ you can sometimes have cabbage that falls apart. Opt for trimming slightly until your steaks are cut.
2. Add a little kick by sprinkling the baked cabbage steaks with a pinch of red pepper flakes!
3. For a tasty crunch, sprinkle a mix of parmesan and breadcrumbs over the top of the steaks before baking. You can also add crispy chopped bacon!
4. To store: Once cooled, these cabbage steaks can be refrigerated in an airtight container for up to 3 days. I do not recommend freezing cabbage steaks.
5. To reheat: You may reheat these cabbage steaks in the microwave. You may also pop them back in the oven at 350°F (175°C) until the outside begins to crisp up and they are warmed to your satisfaction.