Sour Cream Pound Cake #2

Sour Cream Pound Cake

Makes 1 Loaf

 

1/3 cup sugar

1/2 cup butter

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 cups flour

1/2 teaspoon baking powder

8 ounces sour cream

 

 

Preheat oven to 325 degrees

Beat together sugar and butter

Add eggs, vanilla and almond extract

Beat mixture until fluffy

Combine flour, baking powder and sour cream to butter mixture

Mix well

Pour into a greased loaf pan

Bake 1 hour or until wooden tooth pick inserted in center comes out clean

Cool on wire rack completely before slicing

Enjoy!

I used this cake for our Strawberry Shortcake dessert

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Pesto Chicken Salad with Sun-Dried Tomatoes

Pesto Chicken Salad with Sun-Dried Tomatoes

Makes 4 sandwiches

 

8 ounces cooked, chopped chicken

2 tablespoons pesto sauce

6 sun-dried tomatoes, diced

2 tablespoons mayonnaise

1 teaspoon garlic powder

2 tablespoons grated Parmesan cheese

 

In a bowl, mix the chicken, pesto, sun-dried tomatoes, mayonnaise, garlic powder and Parmesan cheese

Cover, and refrigerate until ready to serve

 

Top your sandwich with lettuce, tomato, onion, cheese and anything else you like to add to your favorite sandwich

Enjoy!

 

Slow Cooker Hot Cocoa

 

Slow Cooker Hot Cocoa

 

1.5 cups heavy whipping cream

1 14oz can sweetened condensed milk

6 cups milk

1 teaspoon vanilla

2 cups of milk chocolate chips

 

Stir together the whipping cream, milk, vanilla, and chocolate chips in a 5 quart crock pot

Cover and cook on low for 2 hours, stirring occasionally with whisk, until mixture is hot and chocolate chips are melted

Once it is heated through and chocolate is melted, switch the slow cooker to the warm setting

Stir again before serving.  If you have trouble getting the chocolate to melt, turn to high temporarily

Garnish individual cups of hot chocolate with whipped cream or marshmallows

Thanksgiving Leftover Sliders

Thanksgiving Leftover Sliders

 

1 cup sliced of turkey

1 cup mashed potatoes

1 cup stuffing

1/2 cup cranberry sauce

1 cup gravy

Cheese of your choice

Other optional leftover ingredients

12 dinner rolls or slider rolls

 

Garlic Parsley Butter

1/4 cup butter (1/2 stick)

2 cloves garlic minced

2 teaspoons minced parsley

 

Preheat oven to 350 degrees

Prepare a 9×13 inch baking dish with cooking spray

To make the garlic parsley butter: Mix melted butter, garlic and minced parsley in medium bowl

Cut the buns in half

Place the bottom halves of the buns in the baking dish

Add a layer of the cheese to the bottom buns

Top with your thanksgiving leftovers and layer with more of the cheese

Place the top halves of the buns on top

Brush the tops of the buns with the melted garlic parsley butter

Bake until the cheese melts and everything is warmed through, about 15 minutes

Serve warm

Not My Mom’s Fudge, but Close

Not My Mom’s Fudge, but Close

Makes 1 8×8 pan

 

2 and 1/2 cups white granulated sugar

3/4 cup butter

2/3 cup evaporated milk

12 ounce package (2 cups) semi-sweet chocolate chips

7 ounce jar marshmallow cream

1 teaspoon vanilla

 

Line an 8 or 9 inch square pan with aluminum foil or parchment paper

Coat with nonstick spray. Set aside

In a 3 quart HEAVY saucepan over high heat, combine sugar, butter, and evaporated milk

Use a wooden spoon to stir slowly until butter melts, scraping sides of pan to get all the sugar crystals

Bring to a full rolling boil, stirring constantly with a long wooden spoon

Once it starts boiling, set a timer for 5 minutes and turn the heat down to medium so that you don’t burn your fingers off–it should be boiling the full 5 minutes

Stir constantly

When the timer goes off, remove from heat and add chocolate chips

Stir until all chips are melted and mixture is smooth

Add marshmallow cream and beat with a wooden spoon until well blended

Add vanilla and mix well

Immediately pour into the prepared pan

Let cool to room temperature

Slice and serve

Store on the counter covered

Homemade Coal Region Hot Bologna

Homemade Coal Region Hot Bologna

Makes about 4 quart jars

 

1 (2.5 pound) ring of bologna

Crushed red pepper (or more if you want it hotter)

Salt

White vinegar

Water

 

Remove skin from the ring bologna

Slice bologna in desired pieces

Place slices evenly in 4 quart jars

Add 1 tablespoon crushed red pepper and 1/4 teaspoon salt to each quart jar

Pour a mixture of 1 1/2 cups white vinegar and 3/4 cup water into each quart jar

Place lid on each jar and shake well

Refrigerate for several days or weeks for the flavors to blend

Shake jars every few days or so to re-blend flavors

Enjoy right from the jar!

Pumpkin Spice Breakfast Cookies

Pumpkin Spice Breakfast Cookies

Makes 24 Cookies

 

1 cup pumpkin puree

2 eggs

1 tsp vanilla

1/3 cup coconut oil

2 tbsp honey

1 1/2 cups almond flour

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/4 tsp cloves

1/2 tsp baking soda

2/3 cup chopped pecans + 2 tbsp finely chopped pecans for the tops

Shaved Coconut

1/4 cup raisins optional

 

Preheat the oven to 350 degrees

In the bowl of an electric mixer combine the pumpkin puree, eggs, vanilla, coconut oil and honey and blend until well combined

Add in the remaining ingredients (except the 2 tbsp chopped pecans) and mix

On a parchment paper lined baking sheet drop large spoonfuls of the batter and then gently press down on each to slightly flatten

Sprinkle the tops of each cookie with the remaining chopped pecans and coconut

Bake the cookies for approximately 15-18 minutes until golden on top

Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack