Ingredients
For the Cake:
- 1 cup unsalted butter, room temperature 2 sticks
- 1/3 cup vegetable oil
- 2 1/2 cups granulated sugar
- 3 cups sifted cake flour
- 6 large eggs room temperature
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 tablespoons pure vanilla extract
For the Caramel Icing:
- 1 1/2 sticks butter
- 2 cans evaporated milk
- 2 cup granulated sugar
- 2 teaspoons pure vanilla extract
Instructions
For the Cake:
- Preheat oven to 325 degrees.
- In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes.
- Turn mixer to medium speed and mix in eggs one at a time until well incorporated.
- Add in vanilla extract and mix.
- Sift cake flour, baking powder and salt into a medium sized bowl.
- With mixer on slow speed, alternate adding in flour mixture and sour cream ending with flour mixture until mixed through.
- Do not over mix.
- Spray Bundt cake pan with baking spray or grease and flour them.
- Pour batter into cake pans and spread evenly.
- Bake in preheated oven for 1 hour and 30 minutes or until fully baked (but DON'T OVER-BAKE THIS DELICIOUS CAKE- CHECK THEM EARILER SO THEY DON'T DRY OUT). TAKE A TOOTH PICK AND STICK IT INSIDE THE CAKE AFTER ONE HOUR TO DEE IF IT COMES OUT CLEAN.
- Remove cake pans from oven and cool on cooling racks for 10 minutes.
- Remove cakes from pans and wait until completely cooled to ice.
For the Caramel Icing:
- Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together.
- Leave over medium to low heat stirring periodically for about 1 1/2- 2 hours (watch the entire time to make sure it does not burn or stick but ... cook until thickened and caramel has darkened to a lovely golden brown.
- Make sure that the caramel turns Nice and golden like the color of this cake in this photo before stopping the heat.
- It should also thickly coat the back of a spoon to ensure thickness.
- Be careful to watch, adjusting heat temperature to not let it burn.
- Remove from heat and add in vanilla extract.
- Cool for about 15-20 minutes to allow it to thicken before icing the cake.
INGREDIENTS
Quesadilla Sauce Ingredients:
1/4 Cup Mayo
2 Tsp Jalapenos diced
1/2 Tsp Cumin
1/2 Tsp Paprika
1/8 Tsp Hot sauce
1/8 Tsp Garlic Powder
1 Dash Salt
Quesadilla Ingredients:
4 Boneless chicken thighs
1 Cup Mexican blend cheese
6 Flour Tortillas (Medium size)
INSTRUCTIONS
How To Make Quesadilla Sauce:
Add all ingredients to a small bowl. Stir well to combine. Set aside.
How To Make Quesadilla:
Salt & pepper chicken thighs on both sides. Heat 1 1/2 Tbsp of vegetable oil over medium-high heat in a skillet. Add chicken breast and cook until done (when internal temperature reaches 165 degrees F). Remove chicken from skillet and thinly slice.
Place tortilla on hot skillet. On one side of the tortilla, place 1/4 cup of the shredded cheese and Place half of the chicken on top of the cheese.
On the other side, spread about 1.5 tablespoons of the sauce. Fold tortilla over and press gently with your spatula. Cook until cheese is melted and bubbly, 2-4 minutes each side.
Use a pizza cutter to slice each quesadilla into 2 pieces.
Sent from my iPhone
Ingredients
Meatballs
- 1 Pound Ground Chicken
- 1/2 Cup almond flour
- 1 teaspoon garlic powder
- 1 teaspoon Onion powder
- Salt to taste
- 1 Large Egg
- 1 Tablespoon Buffalo Sauce
For the Sauce
- 1/2 Cup Melted butter
- 1 Cup Buffalo Sauce
Instructions
- Preheat the oven to 375F. In a large mixing bowl, mix together all of the meatball ingredients. Portion the mix into meatballs 1-2 inches thick. I do 1 inch for appetizer and larger for dinner portions.
- Place the meatballs on a lined baking sheet and bake in the oven for 10 minutes. While the meatballs are cooking, combine the sauce ingredients in a bowl, and divide in half into 2 bowls. Reserve one bowl for extra dipping sauce.
- Remove the meatballs from the oven and toss in the sauce. Place back on the baking sheet and bake for 8 more minutes. Repeat this step 2 more times.
- Serve with the extra sauce and ranch dressing.
INGREDIENTS
- 2 cups all-purpose flour (lightly scooped into measuring cups and leveled off)
- 1/4 tsp baking soda
- 1 TBSP baking powder
- 1 1/4 tsp kosher salt
- 3 oz (6 TBSP) unsalted butter, very cold and cut very small
- 1 cup buttermilk, very cold
INSTRUCTIONS
- Preheat your oven to 475°F.
- Combine the flour, baking soda, baking powder, and salt in a large bowl and whisk together.
- Add the cold butter pieces into the dry ingredients and cut into the flour, using a pastry cutter or a fork, until it resembles coarse meal.
- Add the cold buttermilk into the bowl and stir with a spoon or a rubber spatula JUST until combined. This should only take a few turns. The dough will be pretty wet and sticky.
- Turn the dough out onto a lightly floured board. With floured hands gently pat out (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Add a tiny bit of flour over top if needed and fold the dough over itself about 5 times, gently pressing down in between each fold. Gently pat the dough out to a 1 inch thick.
- Use a round cutter to cut into rounds about 2 1/2 inch wide. You can go smaller for more biscuits.
- Gently pat the scraps together to cut out the rest of your biscuits.
- Place the biscuits in a buttered pan close together. I used a 10" cast iron skillet, but you can also use a cake pan, a spring form pan, or a baking dish.
- Immediately place the biscuits in the oven and bake at 475F for about 11-15 minutes. DO NOT open the oven door for AT LEAST the first half of baking time. You want the steam to stay trapped in the oven to help with the rise. Brush biscuits with melted butter if desired.
Ingredients
- 4 pork chops
- 1 cup flour
- 1-1/2 tbsp paprika
- 1 tsp fresh ground pepper
- 1 tsp seasoned salt
- 1-1/2 tsp cayenne
- 3 eggs
- 1 cup of milk
- 1 tbsp hot sauce
- canola oil for frying
Instructions
- Mix flour, paprika, pepper, salt, and cayenne together in a shallow plate.
- Beat eggs and hot sauce and milk together in a small bowl, transfer to a shallow plate.
- Lightly cover a pork chop in plastic wrap and bash it with the flat side of a meat hammer (from the middle out) until it is half the thickness it was when you began.
- Repeat with other pork chops.
- Add enough oil in a heavy high sided pan (like a Dutch oven) to reach half way up the pork chop.
- Dredge each pork chop in flour, egg Mix, then flour again and place on a rack. Allow to dry for about 5 minutes while your oil is heating.
- Pre-heat oil until it reaches 360 F.
- Carefully place one pork chop into the oil and set a timer for 5 minutes. Ideally, you want the temperature to stay between 360-375 F so keep a eye on it.
- When the timer beeps, carefully flip the pork chop over and fry for another 5 minutes. Remove and place on a paper towel covered plate.
- Repeat with the rest of the pork chops, adjusting the temperature as needed.
- Enjoy with more hot sauce or served with rice or mashed potatoes .
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