Butter Pecan Cake

Ingredients

1 cup butter (softened)
1 cup white sugar
1 cup brown sugar
6 eggs
1 Tbsp vanilla extract
1 tsp baking powder
2 1/2 cups all purpose flour
2 cups chopped pecans

Glaze
1/2 cup butter
1 cup brown sugar
2 Tbsp water
1 Tbsp vanilla extract

Instructions

Preheat oven to 350F.  Cream butter and sugars together. Add eggs, vanilla and baking powder and blend together. Add the flour and mix again. Fold in the chopped pecans. Pour cake mixture into a greased bundt pan and bake for 50-60 minutes.

Melt butter and sugar in a pan on top of the stove for the glaze. Remove from heat and add water and vanilla. Keep warm

When the cake has come out of the oven poke holes in the cake and pour some of the glaze onto the cake. Keep cake in the pan and let the glaze soak into the holes. Then remove cake from the pan, poke some more holes in the cake and then pour the rest of the glaze over the cake.

Side Note: Usually I am not a big fan of glaze but I used it for this cake and loved it. Don't think the cake would be as good without it.

Banana Eggnog Bread

Ingredients

• 2 c. All Purpose Flour
• 1 tsp. Baking Soda
• 1/2 tsp. Salt
• 3 Ripe Bananas, mashed
• 1/2 c. Eggnog
• 1/2 c. Canola Oil, or other light oil
• 1 c. Granulated Sugar
• 1 Large Egg
• 1 tsp. Ground Nutmeg
• Cooking Spray

Instructions

1. Preheat oven to 350 degrees F. 
2. Combine all of the ingredients in a large bowl until well blended; then pour batter into two greased regular sized loaf pans. 
3. Bake for approximately 50-60 minutes or until the top springs back when touched or a toothpick comes out clean when inserted. 

Slow Cooker Candied Cinnamon Pecans

Ingredients 

1 large egg white 
2 teaspoons vanilla extract 
4 cups pecan halves 
1 cup granulated sugar 
1/2 cup light brown sugar 
5 teaspoons cinnamon 
¼ cup Water 
Canola oil spray

Instructions 

In a medium sized bowl add the egg whites and vanilla together and whisk until frothy, 1-2 minutes. Add in the pecans. Add in the sugar, brown sugar and cinnamon. Spray the inside of the crockpot with canola oil spray. Add the pecan mixture to the slow cooker on low for 3 hours. Stir every hour and when the nuts are a half an hour away from done pour in the water and stir one final time. To ensure crispy exteriors spread the nuts out on a baking sheet covered in tin foil to cool.

Potato Nachos

Ingredients

potatoes 2-3 depending on the size
olive oil
bacon 2-3 slices cooked
1 cup shredded cheddar cheese
chopped green onion
sour cream

Directions
Slice the potatoes into 1/8 inches slices. Put in a bowl of cold water and wash. Pat the potatoes dry. Place on a foil lined baking sheet. Drizzle potatoes with olive oil and salt. Cook for 20-25 minutes  at 425F. Make a pile out of the potatoes, sprinkle bacon and cheese, cover with more potatoes and then more cheese. Bake for 5-10 minutes more. Sprinkle with green onions and dollop with sour cream.

Pizza Dip

Ingredients

1. 1 (8oz) package cream cheese, softened
2. 1 (32oz) container ricotta cheese
3. 1 large egg
4. 1 teaspoon salt
5. 1 teaspoon black pepper
6. 1/2 teaspoon crushed red pepper flakes
7. 1/2 teaspoon dried oregano
8. 1 tablespoon olive oil
9. 1 green onion, minced
10. 2 garlic cloves, minced
11. 1 pound mushrooms, sliced
12. 1 red bell pepper, diced
13. 1 small jar pizza sauce (about 1 1/2 cups)
14. 1/4 cup parmesan cheese, grated
15. 1 1/2 cups mozzarella cheese, shredded
16. 8 to 12 slices pepperoni
17. 1 tablespoon chopped parsley

Instructions

1. Preheat oven to 375F.
2. In a medium bowl, whisk together the cream cheese, ricotta, egg, and spices until completely smooth. Set aside.
3. Heat a skillet over medium-high heat with 1 tablespoon olive oil. Add the green onions, garlic, red bell pepper and mushrooms. Sauté for about 5 minutes until soft and just beginning to brown. Remove from heat.
4. Spread the ricotta mixture on the bottom of a 9-inch pie dish. Top with the pizza sauce in an even layer. Sprinkle with half of the parmesan and all of the veggies. Top with mozzarella and the rest of the parmesan and the pepperoni slices.
5. Bake for about 25 to 30 minutes, until hot and bubbly and the top is golden brown. Garnish with chopped parsley and enjoy!

I made this without using the vegetables because Gord is not a fan of mushrooms. I would have used the other veggies but I wanted to see if it would work without using them. It worked and it still tasted great. 

Slow Cooker Fajitas

Ingredients
3 peppers assorted colours
1 onion
4 cloves garlic
2 lbs chicken breast
1 can diced tomatoes
1 lime
Tortillas
2 tbsp taco seasoning

Directions
Cut pepper and onion into thin strips. Add 1/2 of peppers and 1/2 of onion into a slow cooker. Add chicken breasts. Sprinkle taco seasoning on chicken. Turn chicken over and sprinkle with more taco seasoning. Squeeze lime juice from half of the lime onto the chicken. Dice garlic and sprinkle onto chicken. Pour can of diced tomatoes into the slow cooker. Add the remaining peppers and onion. Squeeze the rest of the lime juice over the top. Put slow cooker on high for 3 hours. Remove chicken and dice it up. Put it back into the slow cooker and cook for ten minutes longer. Spread on a tortilla. Add cheese, sour cream, salsa or toppings of your choice. Roll up like a wrap and enjoy.

Cookie Salad

Ingredients

• 1 cup buttermilk
• 1 box Vanilla pudding mix
• 8 oz Cool Whip
• 1 Large Can Mandarin Oranges, drained 
• 1 c. Fudge Striped Cookies, chopped

Instructions

1. Whip together buttermilk, pudding mix and cool whip. 
2. Add mandarin oranges and cookies to Cool Whip mixture. Stir until combined. 
3. Store in refrigerator.