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What you need
  • 3 sticks unsalted butter, room temperature (1 1/2 cups)
  • 8 oz cream cheese, room temperature (1 bar)
  • 3 cups sugar
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons salt
  • nonstick cooking spray
Instructions
  1. Preheat oven to 350 degrees F. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
  2. Don’t over mix
  3. Generously coat bundt pan with cooking spray; immediately pour in batter . Tap pan on work surface to eliminate any large air bubbles.
  4. Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
  5. Cool 10 minutes in the pan. Turn out the cake carefully ; cool completely, with top sides up, on a wire rack.

CREAM CHEESE POUND CAKE



Ingredients

  • 3 c all-purpose flour 

  • 1 1/2 c butter
  • 1 1/2 c sweet potato cooked and mashed
  • 1 c sugar
  • 3/4 c brown sugar packed
  • 4 eggs
  • 1 1/2 c sour cream
  • 2 tsp vanilla
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 3/4 tsp salt
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg

Maple Pecan Praline Sauce

  • 1 1/4 c light brown sugar
  • 1 c pecans chopped
  • 1/2 c salted butter
  • 1/2 c heavy cream
  • 1/4 c maple syrup any kind 
  • 2 tsp vanilla
  • 1/4 tsp kosher salt

Instructions

  • Preheat oven to 350 degrees. In a medium bowl mix together the flour, salt, baking powder, and soda, nutmeg, ginger, and cinnamon and set aside.
  • Use a stand mixer to cream the butter, sugars, and vanilla together. Follow with the eggs one at a time then the sweet potato. Starting and ending with the dry mix, alternate adding sour cream and flour to the wet batter.
  • Prepare a bundt or pound cake pan with butter or spray. Carefully scoop the batter in to the pan and bake for 55 to 60 minutes. A toothpick will come out clean when it’s done. Cool well before attempting to remove from the pan.

Maple Pecan Praline Sauce

  • To a saucepan over low flame, add brown sugar, cream, butter, and maple syrup. Allow the butter to melt and the sauce to come to bubbling stirring consistently, about 10-15 minutes. The sugar should be fully melted and the smooth sauce should resemble a smooth caramel. 
  • Turn off the flame and add the vanilla extract, pecans, and kosher salt. Allow the sauce to cool to near room temperature before serving. The sauce will thicken as it cools.

Sweet potato pound cake

Ingredients:
1 small onion diced
1 1/2 teaspoons butter
2 lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thighs. I used both.
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup mayonnaise
1 cup milk
1/2 cup of red bell peppers.
1 1/2 cups shredded mild cheddar cheese
refrigerated biscuits in the can. Any kind.
1 bag of frozen frozen broccoli florets.
Directions:
1 Preheat oven to 350.
2 Grease the bottom and sides of an 11×7 inch baking dish.
3 Chop the onion and bell pepper.
4 Heat butter in a small nonstick skillet and saute until tender. Remove from pan after 3 or 4 minutes.
5 Combine cooked onion, soup, broccoli, chicken, milk, bell peppers and mayo in a bowl and then turn into the prepared baking dish.
6 Bake for 15 minutes and remove from oven.
7 Sprinkle 1 cup of the cheese over the baked mixture.
8 Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over the biscuits.
9 Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer. Remove from oven and allow to cool for five minutes 

Sent from my iPhone

Creamy chicken biscuit casserole




  • 1 head Romaine Lettuce, Chopped and 1 /2 iceberg lettuce. I like to use both.
  • 4 whole Ripe Tomatoes, Cut Into Six Wedges Each, Then Each Wedge Cut In Half
  • 1 whole (large) Cucumber, Peeled, Cut Into Fourths Lengthwise, And Diced Into Large Chunks
  • 1/2 whole Red Onion, Sliced Very Thin
  • 1 can of black olives
  • 6 ounces, weight Crumbled Feta Cheese
  •  Fresh Parsley, Roughly Chopped
  • 1/4 cup Olive Oil
  • 2 Tablespoons Red Wine Vinegar
  • 1 teaspoon Sugar (more To Taste)
  • 1 clove Garlic, Minced
  • Black Olives (extra), Thin , I slice mine 😊
  • 1/4 teaspoon Salt
  •  Black Pepper
  • 1 whole Lemon, For Squeezing

Add chopped lettuce, tomato wedges, cucumber chunks, onion slices, sliced olives, half the feta, and parsley to a large bowl. 

Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a bowl. Whisk together until combined. Taste and adjust seasonings (I almost always add a tiny bit of sugar.)

Pour dressing over salad ingredients, then add salt and pepper. Toss with tongs or clean hands. Just before serving, top with additional feta and squeeze a little lemon juice over the top.

GREEK SALAD

Ingredients

  • 8 chicken thighs or Legs
  • 4 large potatoes cubed
  • 3 tbsp olive oil
  • 2-3 tbsp lemon juice
  • 3-4 garlic cloves crushed
  • 1 tbsp dried oregano
  • 1 tsp rosemary finely chopped
  • salt and pepper to taste

Instructions

  • Pre-heat the oven to 200ºC/390ºF. 
  • Place the potatoes in a large bowl then drizzle over 2 tbsp olive oil, a tbsp lemon juice and season with half of the garlic, herbs, salt and pepper. Mix well then place in a large sheet pan. 
  • Season the chicken thighs generously with salt and pepper then mix the remaining olive oil and lemon juice with the garlic and herbs. Place the seasoned chicken in between the potatoes in the sheet pan and pour over the herb mixture. Top the chicken with lemon slices (optional). 
  • Place in the oven and allow to bake for 45-60 minutes or until the chicken is golden brown and cooked through and the potatoes are crisp and cooked. (I tossed the potatoes half-way through cooking to ensure even browning.)
  • Remove from the oven and serve with Greek salad. 

GREEK CHICKEN AND POTATOES

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