MISS DOT'S POUND CAKE

I started joining a few friends once a month for a girls day where we get together and have lunch and visit.  We try to have a theme and do a kind of pot luck.  First one was a game day and we had a Mexican Fiesta with chicken enchiladas, beef empanadas, cilantro rice, beans, guacamole, key lime pie for dessert.  This month was a fondue party.  We had cheese fondue (fontina, gruyere, and jalapeno cheddar and white wine) with meatballs, smoked beef tenderloin, sour dough bread to dip along with a charcuterie board with tiny potatoes, asparagus, broccoli, carrots.  Dessert was a chocolate sauce with fruit and cake cubes to dip.  This pound cake was featured on an episode of HGTV's Home Town show.  It was a fun time with lots of laughs and the food was really good!  Next month is going to be a movie day with movie snacks.  

MISS DOT'S POUND CAKE

3 sticks butter, softened

8 ounces cream cheese, softened

3 cups granulated sugar

3 cups all-purpose flour

6 eggs

1 teaspoon vanilla

Cream butter, cream cheese and sugar together.  Add eggs one at a time.  Add flour and mix well.  Add vanilla.  Pour into an angel-food cake pan.  Place in a cold oven.  Set temperature to 300 degrees.  Bake for 90 minutes or until cake tester is clean. 

PECAN PRALINE BARK

In search of something new to bake.  Searched my 'to try' files and found this quick recipe.  It turned out really well and it will be a good one to add for Christmas goodies this year.

PECAN PRALINE BARK

12-15 graham crackers

1 cup brown sugar

1 cup butter

1 teaspoon vanilla

2 cups chopped pecans

Line a cookie sheet (I used a large 10 x 15) with foil.  Spray with PAM. 

In a saucepan stir together the butter and brown sugar.  Bring to a boil and stir for 2 minutes.  Add vanilla and pecans.  Spread over crackers.  Bake at 350 for 10 minutes.  Let cool completely before breaking into pieces.

P.F. CHANGS COPYCAT LETTUCE WRAPS

I saw this recipe online while looking around.  I have always enjoyed these wraps when eating at P.F. Changs.  I have to say this recipe is spot on for what I've had there.  

P.F. CHANGS COPYCAT LETTUCE WRAPS

1 Tablespoon olive oil

1 pound ground chicken

2 cloves garlic, minced

1 small onion diced 

1/4 cup Hoisin sauce

2 Tablespoons soy sauce

1 Tablespoon minced fresh ginger

1 Tablespoon rice wine vinegar

1 Tablespoon sriracha (optional)  I used chili paste

1 8 oz. can water chestnuts drained and diced

2 green onions, sliced

Salt and pepper to taste

Head of butter lettuce

Heat olive oil in saucepan over medium heat.  Add ground chicken and cook until browned, making sure to crumble as it cooks. Drain excess fat.

Stir in garlic, onion, Hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha if using until onions are translucent.

Stir in water chestnuts and green onions.  Season with salt and pepper to taste.

Serve with butter lettuce, spooning mixture into lettuce leaf taco style.

COCONUT CHOCOLATE CHIP OATMEAL COOKIES

A weekend with my cousin.  I like to bring a treat. It is always a good visit.  

COCONUT CHOCOLATE CHIP OATMEAL COOKIES

1 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

Pinch of salt

1/2 teaspoon vanilla

1 stick butter, softened

1 egg

3/4 cup old fashioned oats

1/2 cup shredded coconut

1/3 cup chocolate chips (I used mini chips)

Preheat oven to 350 degrees.

In a large bowl, combine dry ingredients and mix well.  In another bowl, cream together the sugars and butter till smooth.  Add egg and vanilla.  Combine dry ingredients.  Mix together well.  Chill in refrigerator for 1 hour.  Scoop tablespoons of dough and place on prepared pan with parchment paper.  These cookies spread quite a bit, so space at least 2 inches apart.  Bake at 350 degrees for 13 to 15 minutes till golden brown. 

CRANBERRY ORANGE QUICK BREAD

The last thing I baked for 2020.  Time to start the new year with less goodies, well maybe until Valentine's Day.  I love the taste of cranberry with orange.  This was a quick, tasty treat to make.

CRANBERRY ORANGE QUICK BREAD

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1 cup granulated sugar

1 teaspoon salt

1/3 cup orange juice

1 Tablespoon orange zest

2/3 cups buttermilk

6 Tablespoons butter, melted

1 egg

1 teaspoon vanilla

1-1/2 cups Craisins

1/2 cup chopped pecans (optional)

Preheat oven to 350 degrees.  Spray a 9 inch loaf pan with Pam or Baker's Joy.  In a small bowl mix together the buttermilk, orange juice, zest, melted butter and egg.  

In another bowl mix the dry ingredients.  Add the liquid ingredients to dry.  Stir in Craisins, nuts and vanilla.  Pour into prepared loaf pan.  Bake for 50 to 55 minutes until toothpick is clean when inserted.

ENCHILADA SOUP

I had company coming for lunch this week.  We finally have some cold weather here on the Gulf Coast so soup was on the menu.  This recipe is from someone who I worked with who always had a Christmas party at his home.  His wife would make a huge roasting pan of this to serve.  The soup is delicious and adding all the toppings makes it even better.  I also had avocado slices and lime wedges but didn't get them in the picture.

ENCHILADA SOUP

2 to 3 cups cooked chicken cut into pieces (can use rotisserie or just boil about 3 chicken breasts with seasonings in the water)

2 cans chicken broth

1 pound Velveeta cheese (use Mexican flavored if desired)

1 stick butter

1 medium onion chopped

1 can green chiles

1 can Old El Paso Red Enchilada sauce

1 can Cream of Chicken Soup

Seasonings to taste, chili powder, cumin, garlic powder, etc.

I added some drained black beans and frozen corn to mine, but that is just a suggestion.

Sauté onion in butter until soft.  Add all ingredients in crock pot or on the stove top.  Cook until cheese is melted and hot.  Serve with tortilla strips, cilantro, chopped jalapenos, shredded cheese, avocado slices and lime wedges.  Anything you like.  This makes quite a bit but because of the cheese I do not think it will freeze well.  

MOUNDS CHOCOLATE BALLS

Another new treat we tried while visiting my sister.  I found this recipe on Pinterest.  Of course, like anything in Texas, we added pecans which made it similar to Almond Joy.  You could leave out the nuts or use almonds and make it an Almond Joy.  For the record, I do not like dipping things in chocolate.  It is a messy job and not an easy task to make look nice.  They tasted really good though.

MOUNDS CHOCOLATE BALLS

1 stick butter, melted

2 cups powdered sugar

3 cups shredded coconut

1/2 cup chopped pecans (optional)

1 16-ounce bag chocolate chips (we used milk chocolate, but semi-sweet would be good too)

Melt butter.  Add powdered sugar and coconut and stir well to blend together.  Add nuts if using.

Roll into walnut-sized balls and place on a cookie sheet.  Place in refrigerator to chill.  Melt chocolate chips.  Dip chilled balls into chocolate and place on parchment paper to harden up.  

PECAN PRALINE CRUNCH

A recent visit to my sister for Thanksgiving.  We got a head start on getting her Christmas goodies done while I was there.  I'm always looking for something new to try for Christmas treats and this looked like a really good one.  I believe it will become a favorite.

PECAN PRALINE CRUNCH

1 family size box of Crispix cereal

4 cups pecan halves

1 cup packed light brown sugar

1 cup Karo syrup

2 sticks butter

1 teaspoon baking soda

1 teaspoon vanilla

Empty box of cereal into a large roasting pan.  Add pecans and stir together.  Preheat oven to 250 degrees.  In a saucepan put brown sugar, Karo syrup and butter.  Bring to a boil.  Remove from heat and add baking soda and vanilla.  Pour over cereal and stir well.  Put roasting pan in oven and bake for 1 hour, stirring every 20 minutes (3 times).  Spread parchment paper on counter top and spread mix over to dry out and become crunchy.  Put into bags. 

SWEET ALABAMA PECAN BREAD

These days it is hard to bake for anyone other than family.  Pot lucks and gatherings with large groups have been gone since March when I went to my last pot luck.  I don't bake for myself, so baking these days comes with Sunday dinners with family or visiting my cousin.  I found this on Pinterest in several places so I decided to try it.  We have had a really nice pecan season this year after having several years of slim to none.  I took advantage of having some really nice ones for this recipe.
SWEET ALABAMA PECAN BREAD
1 cup granulated sugar1 cup brown sugar, packed1-1/2 cups flour2-1/4 teaspoons baking powder1/2 teaspoon salt(If desired you can use 1-1/2 cups self-rising flour instead of all-purpose flour, baking powder and salt)1 cup oil4 eggs1 teaspoon vanilla2 cups pecans, chopped1 teaspoon vanilla2 cups pecans, chopped
Mix all ingredients well and pour into a 9 x 13 baking pan that has ben sprayed with Pam or Baker's Joy.  Bake at 350 degrees for 30-35 minutes until toothpick comes out clean from middle.  Cool for 15 minutes before cutting into squares.

CHOCOLATE TOPPED PRALINES

A recent visit with my cousin and she wanted to learn how to use a candy thermometer to make pralines.  She had a recipe she had seen on Food Network from Kadea Brown for Chocolate Topped Pralines.  My usual recipe is from the Candy Man in Savannah, Georgia when I visited there but this looked easy so we tried that one.  Pralines can be tricky but this was an easy recipe and they turned out beautifully.  I did not get a picture after we drizzled the chocolate, but I am a purist when it comes to pralines and do not care for that part.

CHOCOLATE TOPPED PRALINES

1 cup granulated sugar

1 cup packed light brown sugar

3/4 cup evaporated milk

4 tablespoons butter

1/4 teaspoon baking soda

2 cups pecans halves (toasted)

1 teaspoon vanilla

Use parchment paper or silicone mat.  Set aside.  Have a tablespoon or cookie scoop ready.  In a saucepan add granulated sugar, brown sugar, evaporated milk, butter and baking soda.  Cook, stirring with a wooden spoon occasionally until the sugars are dissolved and the mixture begins to boil.  Clip a candy thermometer onto the side of the pot and continue to cook until the mixture reaches the soft ball stage (235 to 240 degrees).  remove the pot from the heat and allow to cool for a few minutes.  Add the vanilla and pecans and stir vigorously until the candy begins to dull and the mixture starts to thicken. Work quickly.  Drop by heaping tablespoons or cookie scoop onto parchment paper.  If the mixture gets too thick, add a few tablespoons of hot water to thin out and continue.  Cool completely until set.  If desired melt chocolate chips and drizzle over pralines.

FRESH APPLE CAKE

The calendar says it is Fall but the weather has a different idea. Still battling hurricanes down here on the Gulf Coast and Fall seems far away yet.  But apples are now showing up in the grocery stores and time to make apple things.  Made this for Sunday Dinner and even though the temperature said 90 plus degrees with high humidity, just for a minute we could dream of cooler temperatures soon.

FRESH APPLE CAKE

CAKE:

1 cup vegetable oil

2 cups granulated sugar

3 eggs

3 cups flour

1 teaspoon baking soda

1 teaspoon vanilla

1 teaspoon cinnamon or apple pie spice

3 cups chopped apples

1 cup chopped pecans (optional)

FROSTING:

1 stick butter

1 cup brown sugar, packed

1/4 cup cream or milk

1/2 teaspoon vanilla

Preheat oven to 350 degrees.  Spray 9 x 13 pan with Bakers Joy.  Combine oil, sugar, and eggs.  Mix well.  Stir in flour and baking soda. Add vanilla and apples and pecans if using.  Spread in prepared pan.  Bake for 50 minutes or till done.  Cool for 2 hours then prepare frosting.

For the frosting:

Place all ingredients in small saucepan.  Bring to a boil.  Boil for 2 minutes.  Set pan in a bowl filled with ice water.  Beat icing until spreading consistency.  Spread over top of cake.  Sprinkle chopped pecans if desired.

TRIPLE THREAT PEANUT BUTTER CAKE

Sunday dinner recently with the kids and wanted to make something new for dessert.  I found this recipe on Facebook videos (The Farm Stand).  The original recipe called for a large sheet pan which would have been too much so I decided to half the recipe.  Unfortunately I chose the wrong size pan and these came out very thin.  The full recipe is below and if you half it, be sure and use the appropriate pan.  They were gobbled up though, so it did not cause any issues, just a learning experience.

TRIPLE THREAT PEANUT BUTTER CAKE

2 cups flour

2 cups granulated sugar

1 teaspoon baking soda

1 teaspoon salt

1 stick butter

1/2 cup creamy or crunchy peanut butter

1/3 cup vegetable oil

1 cup cold coffee

2 eggs beaten

1/2 cup half and half

1 teaspoon vanilla

FROSTING

1/2 cup butter

1/2 cup peanut butter

6 Tablespoons milk

1 teaspoon vanilla

3 cups powdered sugar

1/3 cup crushed peanuts.

Preheat oven to 350 degrees.  Spray a 12 x 17 inch sheet pan. (use a 9 x 13 pan if making half - NOT a 10 x 15)

In a large bowl, add the flour, sugar, soda and salt.  Combine well.  In a saucepan, melt butter and peanut butter.  Blend in oil till smooth.  Add to dry ingredients along with coffee, eggs, half and half and vanilla.  Combine all ingredients until smooth.  Pour into prepared pan.  Bake at 350 degrees for 20 minutes.  Remove and prepare frosting.

For the frosting, melt the butter and peanut butter in a saucepan. Bring to a boil. Remove from heat and add milk and vanilla.  Pour over powdered sugar and beat until smooth.  If too thick, add more milk to thin out.  Spread over cake.  Sprinkle with crushed peanuts.  

CINNAMON OATMEAL RAISIN COOKIES

I recently visited my cousin and her husband.  I wanted to take a treat and went in search of something new to bake.  I had some beautiful raisins that I get when I visit California, the red flame raisins that are just amazing.  Nice and plump.  Like nothing you can buy in a grocery store.  

CINNAMON OATMEAL RAISIN COOKIES

2 cups all-purpose flour

1 Tablespoon cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

2 sticks butter, softened

1 cup packed brown sugar

1 cup granulated sugar

2 eggs

1 teaspoon vanilla

2 cups quick cooking oats

1 cup raisins

1/2 cup chopped pecans (optional)

Preheat oven to 350 degrees.  Mix flour, baking soda, cinnamon and salt in a bowl.  Set aside.  In a large bowl cream butter and sugars until light and fluffy.  Add eggs and vanilla and mix well. Gradually mix in flour until well mixed.  Stir in oats and raisins and pecans if used. Drop by tablespoons onto parchment paper line cookie sheet.  Bake at 350 degrees for 12-14 minutes until lightly brown.  Cool.

LEMON OATMEAL COOKIES

Things are certainly boring during the pandemic sometimes.  Another recipe hanging out in my to try file and wanting to make something lemony found this recipe.These cookies spread out really big so it only made 2 dozen which I shared with a few peeps at work but made them each a small bag since it wasn't good to have them on a plate for people to grab one with trying to keep safe from virus germs.

LEMON OATMEAL COOKIES

1 cup all purpose flour

3/4 teaspoon baking soda

1-1/2 cups old-fashioned oatmeal

1/4 teaspoon salt

2 sticks butter, softened

1 cup granulated sugar

1 teaspoon lemon extract

grated zest from 1 small lemon

1 teaspoon vanilla

1/3 cup sugar for top of cookies

1/4 cup lemon juice

Preheat oven to 350 degrees.

Line a cookie sheet with parchment paper and set aside.

In a medium bowl, wish together the flour, baking soda and salt.

In another bowl with a mixer beat the butter and 1 cup sugar until light and fluffy, 4 to 5 minutes. Add the lemon extract, vanilla and zest and blend well.

Slowly add dry ingredients. Add the oatmeal and mix well.

Roll dough into small balls about walnut size.  Press a glass in the lemon juice and sugar and pat the cookies down.  These cookies spread quite a lot.  Bake at 350 degrees for 12 to 14 minutes until tops are lightly brown.  Cool. 

CHOCOLATE COBBLER/HOT FUDGE CAKE

I have heard about Chocolate Cobbler for a long time.  I believe it is an old recipe.  Weirdly I am not a fan of chocolate but my youngest grandson prefers chocolate for dessert so for Sunday dinner I decided to try this.  It calls for quite a bit of cocoa and I feared it might be bitter, but as intensely dark as it appears I believe it works.  Served with Texas best Blue Bell ice cream finished it off nicely.

CHOCOLATE COBBLER/HOT FUDGE CAKE

First layer:

2 sticks butter, melted

2 cups all purpose flour

6 Tablespoons unsweetened cocoa

1/4 teaspoon salt

1-1/2 cups granulated sugar

2/3 cup milk

1 teaspoon vanilla

Blend above ingredients together and spread into a greased 9 x 13 baking dish.  This batter is quite thick.  

Second layer:

1/2 cup unsweetened cocoa

1-1/2 cup brown sugar

1/2 cup granulated sugar

3 cups very hot water

For second layer, stir together dry ingredients.  Sprinkle over first layer and spread out to cover.  Pour hot water over entire dish.  DO NOT STIR.  

Bake in 350 degree oven for 45 to 55 minutes.  Serve warm with ice cream if desired.