Eggnog Coffee Cake

Watch the video HERE!!!

Cake Ingredients:

Wet:

2 sticks of butter (softened)

2 cups of eggnog

1 tablespoon of vanilla extract

3 eggs

Dry:

2 1/2 cups of all purpose flour

4 teaspoons baking powder

1 teaspoon salt

2 teaspoons of nutmeg

1 1/2 cups granulated sugar

Glaze Ingredients:

2 cups powdered sugar

2 teaspoons nutmeg

2-3 tablespoons eggnog depending on desired thickness

Directions:

1. Combine all liquid ingredients (butter, eggnog, vanilla extract, & eggs) and stir until well blended. Be sure to add the eggs last if using melted butter.
2. Mix all dry ingredients (flour, baking powder, salt, nutmeg, and granulated sugar) until well mixed.
3. Slowly incorporate the wet ingredients into the dry ingredients.

    4. Pour batter into greased cake pan and bake on 350 for 25-35 minutes (oven times may vary).

   5. Make glaze (combine powdered sugar and nutmeg and gradually thin out with eggnog until desired consistency   reached) and set aside.

   6. Remove cake from oven and cool for 30 minutes. Apply glaze and enjoy!

Sausage Pot Pie

Watch the video HERE!!!

Ingredients:

4- 13 oz packs skinless smoked sausage

2 packs brown gravy or 4 cups prepared gravy

2 boxes refrigerated pie crusts (4 crusts total)

1- 16 oz bag frozen peas and carrots

2 cups frozen seasoning blend (or 1 red bell pepper, 1 green bell pepper, & 1 white onion; chopped)

1 teaspoon Cajun seasoning

2 tablespoons onion powder

2 teaspoons garlic pepper seasoning

2 tablespoons vegetable oil

3 tablespoons Butter or butter flavored cooking spray

Directions:

***Preheat oven to 375 degrees.***

1. Slice sausage into medallions.

        2. Saute seasoning blend or pepper/onion mixture with vegetable oil and cajun seasoning.

        3. Make gravy (if using powdered gravy).

        4. Add sausage, peas, carrots, onion powder, and garlic pepper seasoning to pepper/onion mixture and cook on     medium-lo heat for 10 minutes, stirring frequently.

      5. Add gravy to sausage mixture and simmer for 5 minutes.

  6. Pour mixture into a baking dish, cover with pie crust, spray with butter flavored cooking spray or brush with melted butter, & bake for 45 minutes.

Sweet & Zesty Warm Spinach Salad

Watch the video HERE!!!

INGREDIENTS

▪ 6 large Eggs

▪ 1 pack bacon

▪ 2 bags washed baby spinach

▪ 1 small red onion

▪ 2 packages sliced white mushrooms

▪ 6 Tablespoons bacon grease

▪ 2 teaspoons Sugar

▪ 4 Tablespoons red wine vinegar

▪ 2 tablespoons Dijon Mustard

▪ 1/2 teaspoon salt

▪ 2 tablespoons vegetable oil (for cooking)

INSTRUCTIONS

Cook, peel, and chop eggs. Set aside

Bake bacon until crispy. Drain on a paper towel. Remove 6 tablespoons grease and set aside. 

Chop bacon and set aside. 

Add vegetable oil and onions to a pan on medium heat. Cook slowly until onions are caramelized and reduced. 

Add mushrooms and cook until softened.

Add spinach to a large bowl and top with onion/mushroom mixture. Sprinkle with salt.

Make dressing: Add bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat until slightly reduced and thickened (about 5 minutes).

Pour hot dressing over the top. Toss to combine.

Thick & Hearty Chili

Chili is a Fall favorite all over the world. This rich and meaty favorite has never been so simple. Try it with cornbread or crackers for a real treat! Watch the video HERE!!!

Ingredients:

4 pounds of turkey

3 cans of chili beans (with juice)

2 cans of tomato sauce

2 cans of diced tomatoes (with juice)

1 can of tomato paste (12 oz)

3 packs of chili seasoning

5 cups of water

4 tablespoons of salt

2 tablespoons garlic pepper seasoning

2 teaspoons Mrs. dash

2 teaspoons seasoning salt

2 Beef bouillon cubes

1/4 cup of sugar

3/4 cup ketchup

Directions:

1. Brown turkey and seasonings (salt, garlic pepper, Mrs. Dash, seasoning salt, & bouillon cube) until no more pink remains (about 15 minutes).

2. Drain turkey, add sugar and remaining ingredients, and simmer on low for a 3 hours (or longer if desired), stirring every 30 minutes.

3. Serve with desired toppings and enjoy! I love a warm slice of cornbread with mine. I enjoy onions, shredded cheese, & sour cream as my chili toppings.

Southern Style Sausage Gravy

Winter is upon us! What's more comforting that rich, southern style gravy??? You can enjoy this dish over warm, buttery biscuits, mashed potatoes, or whatever your heart desires. This would make old leather taste amazing! Watch the video HERE !!!

Ingredients:

2 rolls of mild sausage
1 1/3 cup of all purpose flour
5 cups of milk
1 tablespoon ground black pepper (or to taste)
3 tablespoons salt (or to taste)

Directions:

1. Brown sausage on a medium heat until no more pink remains. Crumble up sausage as it cooks. 

    DO NOT DRAIN!

2. Gradually mix flour into sausage until well incorporated.

3. Cook for 3 minutes stirring frequently.

4. Add milk and bring to a hard simmer/ gentle boil for 5 minutes as mixture thickens.

5. Add salt & pepper to taste and serve.

I usually serve it over buttered biscuits with fresh fruit or fruit cocktail.

Cook/Prep Time: 20 minutes

Yields: About 6 cups

Leftovers freeze well.

Sugar Baby Sock It To Me Cake

Have you ever had the caramel candy, Sugar Babies? This cake tastes just like it's glazed in them! You're welcome to eat the cake plain. It's very moist, but the glaze is what MAKES it!!! Pour up a cup of coffee and enjoy a slice!

Watch the video HERE !!!

Cake Ingredients:

-3 cups all-purpose flour

-1/4 teaspoon baking soda

-1/4 teaspoon salt

-1 cup (2 sticks) butter (room temperature)

-2 cups white sugar

-6 eggs

-8 oz whipped cream cheese (room temperature)

-8 oz container sour cream

-1/2 cup 7 Up soda

-1/2 cup heavy whipping cream

-1 teaspoon vanilla extract

-1/2 cup chopped pecans for topping if using glaze (optional, but HIGHLY recommended)

Directions:

1. Preheat oven to 350°. Make caramel and glaze while waiting, if desired.
2. Combine all ingredients until all ingredients are moistened and well combined. There may be some small lumps, especially if mixing by hand, but it’s fine. I recommend using a mixer, but by hand is fine too.
3. Spray bundt pan. Pour half of batter into pan. Tap pan to bring bubbles to the surface.
4. Put cinnamon pecan filling onto first half of batter. Keep pecan filling centered. Avoid the edges of the pan. 
5. Pour remaining half of batter over pecan filling. Smooth batter out to cover filling. 
6. Tap pan to settle batter and bring bubbles to the surface. 
7. Bake at 350° for 60-70 minutes. Check doneness if desired by inserting toothpick into center. Cake is done when few to no crumbs appear on toothpick.
8. Remove cake from oven and let cool for 20 minutes. 
9. Remove cake from pan and let cool an additional hour.
10. Apply caramel then apply glaze and pecans, or serve cake without and enjoy.

Caramel: 

-1 cup brown sugar

-1/2 cup heavy whipping cream

-8 tablespoons (1 stick) butter

-1 tablespoon vanilla extract

-Pinch of salt

Directions:

Combine brown sugar, whipping cream, butter, & salt in a saucepan on medium heat until butter is melted and mixture starts to thicken (about 6 minutes). Remove from heat and add vanilla. Let cool.

Glaze:

-1 cup powdered sugar

-2 tablespoons 7 Up soda

-1/4 teaspoon cinnamon 

-1/2 teaspoon vanilla extract

Directions:

Whisk together all ingredients until smooth. If glaze is too thick to drizzle add more 7 Up very slowly and in small amounts until desired texture is reached.

Cinnamon Pecan Filling:

-1 tablespoons cinnamon 

-2 tablespoons brown sugar

-1/2 cup chopped pecans

Directions:

Combine all ingredients until well mixed. Set aside.

Creamy Baked Chicken & Rice

Ingredients:

-1 box Uncle Ben’s Long Grain Wild Rice (original recipe)

-1 can cream of mushroom soup

-1 can cream of celery soup

-2 cans water

-1 envelope Lipton Onion Soup Mix

-Boneless, Skinless Chicken Thighs (regular sized pack with 6 thighs)

Directions:

                                                  

1. In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and two cans of water.

2. Arrange the raw chicken on top of the rice mixture.

3. Sprinkle onion soup mix over the surface.

4. Cover and seal with foil.

5. Bake at 350 degrees for 2 1/2 hours. Do not open oven during cooking time.

One Pot Turkey Stroganoff

Ingredients:

1 pound of ground turkey

8 oz sliced and washed mushrooms

1 medium yellow or sweet onion (diced)

1 pack of brown gravy mix

1/2 cup sour cream

1 can cream of celery soup (or any creamed soup)

1 1/2 cups egg noodles

2 teaspoons seasoning salt

1 teaspoon black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

Instructions:

1. Boil egg noodles in salted water according to package directions. Drain, rinse with cool water, and set aside.

            

1. Sauté onions and mushrooms until softened (about 8 minutes on medium heat).

            

1. Add ground turkey, seasoning salt, black pepper, onion powder, and garlic powder to mushrooms and onion. Cook on medium high heat until mixture is no longer pink, stirring occasionally. Do NOT drain.

           

1. While turkey mixture is cooking, mix brown gravy packet with water, per gravy instructions + one extra cup of water. (ex. gravy pack calls for one cup of water, use two (one cup per the packet instructions + one extra cup)

            

1. Once turkey mixture is cooked through stir in gravy mix and bring to a boil for 2 minutes, stirring frequently.

            

1. Reduce heat to medium low. Stir in cream of celery soup and sour cream. Simmer on low heat for 5 minutes as sauce thickens.

            

1. Turn off heat. Fold noodles into sauce until well combined. Cover and let rest for 10 minutes. Serve and enjoy!

            

***Recipe serves 4***

         

         

Watch the video HERE!!!

Zesty Cheesy Tuna Noodle Casserole

Zesty Cheesy Tuna Noodle Casserole

Ingredients

1 tbsp Salt or Salt Substitute

1 tbsp Black Pepper

2 tbsp Dried Minced Onion

3 tbsp Mayonaise

1-12 oz bag of Egg Noodles

6- 5 oz cans of Tuna (drained)

1-6 oz package of sliced, pre-washed mushrooms

1 cup of Mexican blend, shredded cheese

1/2 cup of Zesty Italian Dressing

1 can of Cream of Mushroom Soup

1 can of Cream of Celery Soup

1 can of Southwest Corn (or Mexican)

2 cans of Peas & Carrots

Topping:

1 1/2 cup Panko Breadcrumbs

1/2 cup Mexican blend cheese

1 tsp dried Parsley

3 tbsp Extra Virgin Olive Oil

Instructions:

1. Preheat oven to 375° and bring a large pot of water to a rapid boil.

2. Salt the water (to taste) and boil egg noodles according to package directions.

3. Drain noodles and set aside.

4.

4. Sauté mushrooms for about 5 minutes. Add peas & carrots and corn and heat through for another 3 minutes. 

5. Turn off pot and mix mushroom/corn/peas/carrots mixture with remaining ingredients (do NOT include the topping ingredients). Do not include egg noodles until next step.

6. Once well mixed, fold in egg noodles until well coated and combined. 

7. Spread mixture into a pan and bake at 375° for 15 minutes.

8. Mix Panko breadcrumbs, 1/2 cup cheese, Parsley, and EVOO in a separate bowl to make topping.

9. After 15 minutes, remove the dish from the oven, evenly sprinkle with breadcrumb topping, and broil the dish for 5 minutes, watching it carefully so as not to burn it.

10. Remove dish from the oven. Let cool 10 minutes and serve.

***Dish yields 8 servings with a side dish (I suggest salad) and 6 large servings if served alone.***

---See the video here!!!: https://youtu.be/lMhK63XxkM4 ---