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.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   

Peach Crisp

Ingredients

For the crumb topping

1. 1/2 cup flour
2. 1/2 cup old fashioned oats
3. 1/2 cup brown sugar
4. 1/2 tsp baking powder
5. 1/4 tsp ground cinnamon
6. dash of nutmeg
7. dash of salt
8. 1/3 cup cold unsalted butter, diced into small chunks

For the Peach filling

1. 3 1/2 lbs peaches (about 6-8) peeled, cored and sliced about 3/4in thick
2. 1/4 cup sugar
3. 2 Tbsp flour
4. 2 tsp lemon juice
5. 1/2 tsp vanilla
6. dash of salt
7. dash of cinnamon

Instructions

1. Add the sliced peaches to a medium size bowl. Add 1/4 cup sugar and toss to coat. Allow peaches to sit for about 20 minutes, to allow the sugar to pull some of the juice out of them.
2. Meanwhile, make the crumb topping by combining all ingredients. Cut in the butter with a pastry blender or fork until the mixture resembles small crumbs. Refrigerate the mixture until ready to use.
3. Preheat oven to 375 degrees F.
4. Drain the peaches, reserving the peach juice, and placing the peaches in a large bowl. Measure out 1/4 cup of the peach juice and add it to a small bowl (you can discard the rest, or drink it because it's delicious!). Stir in the flour, lemon juice, vanilla, salt, and cinnamon. Pour mixture over peaches and toss to combine. Pour peaches into a 8x8'' or similar size dish. Sprinkle crumb topping evenly over the top. Bake for 30-35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving. Serve with vanilla ice cream, if desired.

Peach Blueberry Crisp

Ingredients

• 8-10 fresh ripe peaches, peeled and sliced (or use defrosted, frozen peaches draining most of excess juices)
• 1 cup sugar
• ½ teaspoon cinnamon
• A few grates of fresh nutmeg
• 1/2 cup blueberries

Topping:

• 1 cup flour
• ½ cup brown sugar
• ½ cup (one stick or 4 ounces) butter, cut into cubes
• 1/2 cup pecan pieces (optional)

Instructions

1. Preheat oven to 350º.
2. Mix peaches and blueberries with sugar, cinnamon and nutmeg and place into 9 x 9 inch baking dish (or something of similar size).
3. In a medium bowl, mix together topping ingredients using pastry blender or fingers till butter is incorporated. Add pecans to crumble mixture. Crumble topping over peaches.
4. Pack for about 45 minutes or till topping is golden and filling is bubbling.
5. Serve with vanilla ice cream. 

Philly Cheesesteak Sandwiches

Ingredients

• 1 (12-ounce) boneless rib-eye steak, flank steak or steak type of your choice
• 2 tablespoons vegetable oil
• 1 medium bell pepper, cored, seeded, and thinly sliced 
• 1/2 medium yellow onion, thinly sliced
• Kosher salt
• Freshly ground black pepper
• 4 ounces provolone cheese, thinly sliced
• 2 hoagie rolls, split horizontally and toasted

• Instructions

  Trim off any excess fat from the steak and cut it against the grain into very thin slices; set aside. Heat the oil in a large frying pan over medium-high heat until simmering.  Add the bell pepper and the onion. Season with salt and pepper and cook, stirring occasionally, until softened and starting to brown, about 5 minutes. Push all of the vegetables to one side of the pan, add the sliced steak in a single layer, and season with salt and pepper. Cook, stirring occasionally, until the meat is no longer pink, about 3 minutes. Reduce the heat to low. Divide the steak into 2 piles roughly the size of the hoagie rolls. Place half of the vegetables on top of each steak portion. Lay half of the cheese over each portion of steak and vegetables. Cover the pan with a tight fitting lid and let cook undisturbed until the cheese has melted, about 3 to 4 minutes. Using a flat spatula, scoop each pile into into a roll and serve immediately.

  
  

  

  
  

  

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Banana Brownies

INGREDIENTS

• 1/4 cup unsalted butter
• 4oz white chocolate
• 2 Medium mashed bananas
• 1/2 cup granulated sugar
• 1 egg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup all purpose flour

DIRECTIONS

Preheat oven to 350 In a large microwave safe bowl, melt the butter and white chocolate in 30 second bursts, stirring each time until melted. Stir in the sugar. Mix in the mashed bananas, Add eggs, salt, and vanilla and stir until well combined. Mix in the flour until completely incorporated.  Spread batter into a 8" square pan and bake 15-20 minutes or until tester comes out clean. Cool completely and store covered.

Easy Jack Chicken with Bacon

Ingredients

• barbecue sauce of your choice
• 1 1/2 cup colby jack cheese, grated
• 3 slices of bacon, chopped and cooked
• 2 chicken breasts, butterflied creating 4 thin breasts
• salt and pepper

instructions

1. Preheat the oven to 350 degrees and spray nonstick cooking spray in a casserole dish.
2. heat a frying pan over high heat. sprinkle salt and pepper on each side of the chicken and place into the pan, turning the heat down to medium low. allow to cook for three minutes, flip the chicken and cook for an additional three minutes. place the chicken in the casserole dish.
3. spread a little bbq sauce on each breast, top with cheese and bake for 10-15 minutes. sprinkle with bacon and cook for another 5-10 minutes or until cooked through. allow to rest 5 minutes and serve. 

Porcupine Skillet Dinner

Ingredients

• 1 lb. ground beef 
• 1 pkg. dry onion soup mix
• 1 1/2 c. hot water
• 3/4 c. uncooked rice
• 1 (16 oz) can tomatoes
• 1 c. shredded cheese

Directions

• In a large skillet, crumble beef and brown. 
• Drain and stir in onion soup mix, water, tomatoes (optional mushrooms). 
• Add rice and stir. 
• Cover and cook on low heat for 25 minutes or until rice is tender. 
• Sprinkle with cheese, melt and serve.

Pepper Steak

Ingredients

• 1 pound beef top round steak, cut into strips
• 1 tablespoon paprika
• 2 tablespoons butter
• 1 can (10-1/2 ounces) beef broth
• 2 garlic cloves, minced
• 2 medium green peppers, cut into strips (red, yellow or orange peppers work well too)
• 1 cup thinly sliced onion
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1/3 cup cold water
• Cooked rice

Directions

1. Sprinkle meat with paprika. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes. 
2. Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened.  Serve over rice. Yield: 4-6 servings. 

 I usually use a combination of red and green peppers but didn't this time as I only had green peppers on hand.

Peach Pound Cake

Fresh Peach Pound Cake

Ingre­di­ents:

1 cup but­ter, soft­ened (2 sticks)
2 cups gran­u­lated sugar
6 large eggs
1/2 tsp. almond extract
2 tsp. vanilla
3 cups all pur­pose flour
1/4 tsp. bak­ing soda
1/2 tsp. salt
1/2 cup sour cream
3 cups diced fresh or frozen peaches (approx. 6–8 fresh peaches)

3–4 Tbl. but­ter, soft­ened
¼ cup gran­u­lated sugar

 Direc­tions:

Pre­heat oven to 350 degrees.
In a non­stick bundt pan, but­ter the pan well with the 3–4 Tbl. cov­er­ing all areas. Dust with the ¼ cup sugar, turn­ing the pan to coat well. In a large bowl, cream the soft­ened but­ter and sugar until light and fluffy.  Add the eggs one at a time, beat­ing well after each addition.  Beat in the almond and vanilla extracts. In a sep­a­rate bowl com­bine the flour, bak­ing soda and salt and mix.  Add this dry mix­ture to bat­ter alter­nately with sour cream; beat­ing well after each addi­tion.  Fold in the peaches, care­ful not to break them up.  Pour the peach bat­ter into the pre­pared bundt pan.  Bake for 60–70 min­utes, or until the tooth­pick comes out almost clean.  Cook­ing time will depend on oven.  Cool for 15 min­utes before remov­ing from the pan to a serv­ing plate.  It helps to loosen the edges with a table knife gen­tly not to dam­age the cake sides. When the cake is com­pletely cooled, dust with confectioner’s sugar if desired.