Real Deal Southern Caramel Cake

What You'll Need

For the Cake:

• One cup (2 sticks) unsalted butter, room temperature
• 1/3 cup vegetable oil
• One cups granulated sugar
• Three cups sifted cake flour
• Six large eggs plus 2 egg yolks, room temperature
• One teaspoon baking powder
• One half teaspoon salt
• One cup sour cream
• Two tablespoons pure vanilla extract

For Aunt Bev's Caramel Icing:

• One half sticks butter
• Two (12 ounce) cans evaporated milk
• Two cup granulated sugar
• Two teaspoons pure vanilla extract

How to Make It

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes.
3. Turn mixer to medium speed and mix in eggs and egg yolks one at a time until well incorporated.
4. Add in vanilla extract and mix.
5. Sift cake flour, baking powder and salt into a medium sized bowl.
6. With mixer on slow speed, alternate adding in flour mixture and sour cream ending with flour mixture until mixed through.
7. Do not over mix.
8. Spray three 9 inch round cake pans with baking spray or grease and flour them.
9. Pour batter into individual cake pans evenly.
10. Bake in preheated oven for 23-30 minutes or until fully baked (but DON'T OVERBAKE THESE CAKES- CHECK THEM EARILER SO THEY DON'T DRY OUT).
11. Remove cake pans from oven and cool on cooling racks for 10 minutes.
12. Remove cakes from pans and wait until completely cooled to ice.

For the Caramel Icing:

13. Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together.
14. Leave over medium to low heat stirring periodically for about 1½- 2 hours (watch the entire time to make sure it does not burn until thickened and caramel has darkened to a beautiful golden brown.
15. Make sure that the caramel turns the color of the photo below before stopping the heat.
16. It should also coat the back of a spoon to ensure thickness.
17. Be careful to watch, adjusting heat temperature to not let it burn.
18. Remove from heat and add in vanilla extract.
19. Cool for about 15-20 minutes before icing the cake.

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Chocolate Italian Love Cake

What You'll Need

• One package chocolate cake mix (I recommend using Betty Crocker brand), and the ingredients needed to make the cake according to the package
• Two lbs. ricotta cheese
• Four eggs
• ¾ cup sugar
• One tsp. pure vanilla extract
• One (5.1 oz.) package instant chocolate pudding mix
• One cup cold milk
• eight oz. Cool Whip

How to Make It

1. Preheat your oven to 350*F and spray a 9x13 inch pan with nonstick spray.
2. In a large bowl, mix together your cake mix according to the directions on the box. Set aside.
3. In another bow, using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.
4. *The following directions are correct. The layers switch during the baking time!
5. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly.
6. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter.
7. Spread to cover the cake batter as best as you can.
8. Bake the cake at 350* for 1 hour.
9. Remove from the oven and allow to cool completely before frosting.
10. Once the cake is cool, stir the pudding mix and milk together with a whisk until combined.
11. Carefully, fold the Cool Whip into the pudding until combined.
12. Spread the pudding mixture over the top of the cooled cake.
13. Cover the cake and refrigerate at least 6 hours before serving.
14. It tastes even better the next day.
15. ENJOY!

CHILE RELLENOS CASSEROLE

What You'll Need

• One half lb. ground beef (or ground turkey or chicken)
• One quarter onion (chopped)
• 10 oz. can whole green chilies (or Two roasted fresh green chiles)
• One half cups cheddar cheese
• Two eggs
• 3/4 cups milk
• 1/8 cup flour
• One tsp cumin
• One half tsp salt
• One half tsp pepper

How to Make It

1. Preheat oven to 375F.
2. Cook hamburger meat and onion. Drain, then add cumin, salt, and pepper.
3. Spray your pan lightly with non-stick cooking spray, then line the bottom of your pan with whole green chiles (chop extra green chiles for later)
4. Layer meat over green chiles.
5. Top with cheese and chopped green chiles. Whisk together eggs and milk, then add flour and mix well.
6. Pour this mixture over dish.
7. Bake for 35 to 40 minutes.
8. Serve right away while everything is hot and cheese is melted. Yum!

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BAKED HONEY SOY CHICKEN

What You'll Need

• 15 chicken drumsticks
• 1/4 cup Asian rice cooking wine (Sometimes called distilled spirits of rice; not to be confused with sweet rice wine.)
• 1/4 cup good quality, regular (not light) soy sauce
• 1/4 cup pure honey
• 1/2 tsp freshly ground black pepper
• 2/3 tsp kosher salt

How to Make It

1. Using paper towels, thoroughly dry each piece of chicken. (Do not skip this step, as moisture from chicken will negatively affect results.) Use a fork to poke holes everywhere on all sides of chicken pieces.
2. Lay drumsticks in baking pans (may need to use 2 pans) making sure not to crowd pieces.
3. Evenly sprinkle kosher salt and black pepper over drumsticks.
4. In a bowl, combine cooking wine, honey, and soy sauce; stir well to incorporate.
5. Pour mixture evenly over drumsticks.
6. Rotate drumsticks to coat.
7. Let sit in for 1 hour at moderate room temp, rotating once in between.
8. Meanwhile, preheat oven to 350F, with rack on middle position.
9. Cover pans tightly with foil and bake 45 minutes.
10. Uncover pans and bake another 20-25 minutes, rotating drumsticks once in between to get a nice browning on all sides. Serve while warm, with sauce from the pan.
11. *Note: You can find Asian rice cooking wine in the Asian aisles of most major grocery stores nowadays.
12. I use Michiu brand, but any brand will work.
13. If you can't find it, you can try substituting with dry sherry.

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S'mores Stuffed Crescent Rolls

What You'll Need

• One can (eight oz) Pillsbury refrigerated crescent dinner rolls
• One cup chocolate chips plus more for drizzling
• One half cup mini marshmallows
• Powdered sugar, if desire

How to Make It

1. Heat oven to 350°F.
2. Separate and unroll perforated crescent roll dough.
3. Place about One Tablespoon of chocolate chips and One Tablespoon mini marshmallows on wide end of each triangle.
4. Roll up, starting at wide of triangle all the way to opposite end.
5. Seal edges by tucking under and place seam side down on ungreased cookie sheet. Bake at 350°F.
6. for 10-12 minutes or until golden brown. Sprinkle with powdered sugar or drizzle with melted chocolate.

To melt chocolate;

7. Place One half cup of chocolate chips in a glass measuring cup or bowl. Microwave for 20 seconds and stir.
8. Melt an additional 10 seconds and stir until lump free.
9. Careful not to burn chocolate.
10. Place melted chocolate in a sandwich bag and snip one corner.
11. Seal bag and drizzle with opened end over semi cooled crescent rolls.

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CHOCOLATE COBBLER RECIPE

What You'll Need

• Two sticks butter
• One quarter c sugar
• One half c self rising flour
• One tsp vanilla
• 3/4 c milk
• CHOCOLATE LAYER
• One C sugar
• Six Tbsp cocoa powder
• Two C boiling water

How to Make It

1. Preheat oven to 350.
2. In a 9x13 pan, melt the two sticks of butter in the oven.
3. Preheat oven to 350.
4. In a 9x13 glass baking dish, melt the two sticks of butter in the oven.
5. Meanwhile in a bowl, mix together the 1 1/4 cups of sugar, flour, vanilla and milk.
6. Once the butter is melted pour the batter over the butter, do not stir.
7. In a separate bowl mix together the cocoa and remaining sugar.
8. Sprinkle cocoa/sugar mixture on top of batter.
9. Do not stir.
10. Pour the 2 cups of boiling water on top of that do not stir and bake for 30-45 minutes.
11. Keep an eye on it after 30 minutes though it will brown quickly.
12. Usually takes 35 minutes...
13. enjoy

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Homemade Soft Pretzel Bites

What You'll Need

Soft Pretzels:

• One half cups warm water
• Two tablespoons light brown sugar
• One package active dry yeast (2 1/4 teaspoons)
• Three ounces unsalted butter, melted
• One teaspoons kosher salt
• Three cups all-purpose flour
• Vegetable oil
• Three quarts water
• One half cup baking soda
• One whole egg, beaten with 1 tablespoon cold water
• Coarse sea salt

For the cheese sauce:

• One half Tablespoon unsalted butter
• One half Tablespoon all-purpose flour
• One half cup milk
• eight ounces Cheddar cheese, grated

How to Make It

For the Pretzels:

1. Combine the 1 1/2 cups water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined.
2. Let sit for 5 minutes.
3. Add the salt and flour and mix on low speed until combined.
4. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes.
5. If the dough appears too wet, add additional flour, 1 tablespoon at a time.
6. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
7. Oil a bowl with vegetable oil, add the dough and turn to coat with the oil.
8. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
9. Preheat the oven to 425 degrees F.
10. Bring the 3 quarts of water to a boil in a small roasting pan over high heat and add the baking soda.
11. Remove the dough from the bowl and place on a flat surface.
12. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each.
13. Roll each piece into a long rope measuring 22 inches and shape.
14. Cut the dough into one inch pieces to make the pretzel bites.
15. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time.
16. Boil for about 30 seconds.
17. Remove with a large slotted spoon.
18. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching.
19. Brush the tops with the egg wash and season liberally with the salt.
20. Place into the oven and bake for 15 to 18 minutes until golden brown.
21. Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce.

To make the cheese sauce:

22. Melt the butter in a medium saucepan over medium heat.
23. Add the flour and cook 1 minute.
24. Whisk in the milk and cook until slightly thickened.
25. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted.
26. Season with salt and pepper, to taste.

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Texas Roadhouse Rolls

What You'll Need

• Four tsp. active dry yeast
• One half c. warm water
• Two c. milk, scalded and cooled to lukewarm
• Three Tbl. of melted butter, slightly cooled
• One half c. sugar
• Two quarts all purpose flour (7-8 cups)
• Two whole eggs
• Two tsp. salt

How to Make It

1. Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy.
2. Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter). Beat thoroughly.
3. Add melted butter, eggs and salt.
4. Beat well. Add enough flour to form a soft dough.
5. Sprinkle a small amount of flour onto counter and let dough rest.
6. Meanwhile, grease a large bowl.
7. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes).
8. Cover and let rise in a warm place until double in bulk.
9. Punch down.
10. Turn out onto a floured board.
11. Divide into portions for shaping; let rest 10 minutes.
12. Shape dough into desired forms.
13. Place on greased baking sheets. Let rise until doubled.
14. Bake at 350 degrees for 10-15 minutes or until golden brown.
15. Baste immediately with butter.
16. Yield: 5 to 6 dozen.
17. Serve with Cinnamon Honey Butter.

PEACH POCKETS Recipe

What You'll Need

• One half cups Fresh (or can; in natural juice) Peaches
• eight oz. pack of Crescent rolls
• One egg white
• One quarter cup light brown sugar

How to Make It

1. Pre-heat oven 350⁰
2. In a small bowl add clear part of egg by separating from yolk (be sure not to get any shell in egg white)
3. Place crescent rolls flat on cookie sheet
4. Add Two-Three peaches to each crescent (make sure it is the wide side) fold over, and with the spike end of fork press end to seal.
5. With a basting brush lightly brush top of each crescent with egg white
6. Sprinkle sugar on each and bake until golden brown (approx. 12-14 minutes)
7. Delicious treat without a lot of sugar!!

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IMPOSSIBLE COCONUT CUSTARD PIE

What You'll Need

• One half cup Bisquick
• 3/4 cup sugar
• Four eggs
• Two cup milk
• One can (3 1/2 oz.) coconut
• One tsp. vanilla
• One TBS. butter, softened

How to Make It

1. Combine all ingredients and pour into 9 inch buttered pie pan.
2. Bake at 400 degrees for 25-30 minutes until custard sets.
3. Like magic it layers into crust, custard, coconut topping.
4. Cool.

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Pizza Panini Recipe

What You'll Need

• Two Mini Pizza Crust
• Three tbsp. Pizza Sauce
• One half tsp. oregano
• One half sp. red crushed pepper
• One tbsp. Parmesan Cheese, grated
• Two Sliced Mozzarella
• Six slices Deli­Style Pepperoni
• Three slices Deli­Style Prosciutto
• olive oil, for brushing
• Panini Maker

How to Make It

1. Begin to heat the Panini Maker according to manufacture guidelines.
2. Brush the outer side of the pizza crust with olive oil.
3. Cut the pizza crust in half.
4. Spread the pizza sauce on one of the pieces of pizza crust, sprinkle the Parmesan cheese, oregano, and crushed pepper; layer with pepperoni, prosciutto, and mozzarella cheese.
5. Take the other half of the crust and place on top.
6. Place the Panini onto the Panini maker and cook on each side for 3 minutes.
7. Once cooked, cut into half again and serve.

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Pina Colada Fluff Recipe

What You'll Need

• 3.4 oz vanilla instant pudding mix
• 20 oz can crushed pineapple (do not drain!)
• Eight oz container Cool Whip (I used lite) - thawed
• One tsp rum extract
• Two cups miniature marshmallows
• One cup shredded sweetened coconut
• One halfe cup chopped nuts (your favorite)

How to Make It

1. Combine pudding mix and the entire can of crushed pineapple in a large bowl.
2. Stir until completely combined.
3. Fold in Cool Whip, rum extract, marshmallows, coconut, and nuts,
4. Chill until ready to served

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