This recipe was given to me by my dear friend Doreen. I had this cake when she hosted Bunco many years ago. This is a great fall cake, easy, delicious and a beautiful orange color. You will find this butterscotch cake to be very moist and flavorful, it does not need a glaze or frosting.
4 eggs, beaten
8 ounces (1 small container) of sour cream
1 box yellow cake mix (I prefer Duncan Hines)
1 small box instant butterscotch pudding
1 package of butterscotch chips
Powder Sugar, sprinkled on top after Cake has cooled, optional
Preheat oven to 350 degrees. Grease and flour a bundt pan, or use a oil/flour spray.
Combine all in ingredients in a large bowl in order except for butterscotch chips. The batter will be very thick. Once batter has been completely combined, add butterscotch chips and combine. Bake for 50 – 55 minutes or until a cake tester comes out clean.
Cool cake in pan for 20 – 30 minutes. Turn out on cake plate and cool completely before sprinkling powered sugar on cake. Serve and enjoy.
I love a good corn spoon bread or corn casserole whatever you want to call it. I decided to put a spin on this side dish to spice it up a little and I also added bacon because everything is better with bacon. The bacon adds a smoky flavor and makes this dish delish!
3 eggs, beaten
1 can of creamed corn, 14.75 ounce can
1 can of kernel corn, 15 ounce can, drained
3 or more pieces of bacon, crumbled
4 heaping Tablespoons of diced Jalapeños, I used the kind from the jar, feel free to use more
1 8 ounce container of sour cream
1 cup of Sharp Cheddar Cheese, grated
1 box of Jiffy Corn Mix
1 stick of butter, melted and cooled, you don’t want to scramble your eggs
Preheat oven to 375 degrees. Spray your baking dish (I used a 2 1/2 quart) with non-stick cooking spray. Dump all ingredients in a mixing bowl and stir. Pour into your baking dish and bake for 50 minutes or until casserole is set. Not only is this great with turkey but also chicken, pork chops and meatloaf, etc. Enjoy!
This recipe was inspired by my Mom’s recipe that she cooked for our family when I was growing up. She called her recipe Corn Soufflé.
It’s that time of year when everything is pumpkin, pumpkin and pumpkin! Last year I created an Egg Nog Pie with a gingersnap crust so this year it was time for a pumpkin pie with a gingersnap crust.
I box of gingersnap cookies, I used store brand, crushed into crumbs
2 Tablespoons sugar
3 Tablespoons of butter, melted
Preheat oven to 325 degrees. Mix gingersnap crumbs, sugar and melted butter together. Press into a 9″ deep dish pie pan. Set aside.
1 15 ounce can of pumpkin purée, not pie filling
1 12 ounce can of evaporated milk
3/4 cup packed light brown sugar
2 eggs, I used extra large
1 Tablespoon cornstarch
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
Whip cream, nutmeg or sprinkles for garnish.
Combine pumpkin, milk, brown sugar, eggs, cornstarch, cinnamon, pumpkin pie spice, vanilla and salt. On medium speed, mix well until combined. Pour into the pie crust. Bake for one hour or until the pie is set and lightly brown on top. Cool completely before serving. Garnish with whip cream, nutmeg or sprinkles. Enjoy!
If you love sweet potatoes, you will love my recipe for Sweet Potato Soufflé. This can be made 2 days before you cook it. If you make it ahead, leave on countertop for 20 minutes before baking.
3 cups of mashed (drained if using can) sweet potatoes. (Bruce’s Cut Sweet Potatoes, one 40 once can, is recommended if using canned)
1 cup sugar (if canned sweet potatoes are used, reduce sugar by 1/2)
1/2 teaspoon salt
1/3 cup melted butter
1/2 cup milk
1 teaspoon vanilla
Preheat oven to 350 degrees. Mix all ingredients together and pour into an 8 x 8 *baking dish that you have sprayed with Pam.
1 cup brown sugar
1/2 cup flour
1 cup pecans, chopped
1/4 cup melted butter
Mix and crumble on top of potatoes. Bake for 35 minutes.
*Double this recipe to make 9 x 13, triple will make 9 x 15.
This dish is fabulous leftover. I have made it both ways with canned and baked sweet potatoes. You CANNOT tell the difference. I have made this recipe for decades for my family. One of their favorites at Thanksgiving.
***Tip: This dish can be made a day or two ahead and refrigerated. Take it out of the refrigerator 20 minutes before you need to bake it. This can be a big time saver when trying to prepare a holiday meal.
I love green beans. They are my favorite vegetable. We all have eaten and tried “The Green Bean Casserole” with condensed soup, etc. a few years ago, I tried the casserole another way. Let me say, I will never prepare it the old fashioned way again. You might say What? Ewww! No way! But trust me, this recipe is a winner. Even my picky father LOVED it and he is hard to please.
3 14.5 ounce cans of cut green beans, drained or 5 1/2 cups frozen , if using frozen, thaw before making casserole, or 5 1/2 cups fresh cooked al dente
1/2 cup onion, diced fine
2 Tablespoons of flour
1/2 teaspoon salt
1 1/2 teaspoons soy sauce (secret ingredient that rocks this recipe)
1 teaspoon sugar
2 Tablespoons butter
1 cup of sour cream
2 cups of cheese
1 large container of French fried onions
Preheat oven to 350 degrees. Melt butter in a skillet on the stove. Add flour to pan to make a roux. Cook for one minute. Do not burn! Add onion, salt, soy sauce, sugar and sour cream. Stir to blend. Add green beans and toss in mixture to coat. Pour into a 2 1/2 quart casserole dish. Top with cheddar cheese. Distribute onions on top of cheese and bake for 30 minutes or until hot and bubbly. I usually check halfway through the cooking time to make sure the fried onions are not getting too brown, if they are, tent with foil.
***Tip: This dish can be made a day or two ahead and refrigerated without the onion topping on it. Take it out of the refrigerator 20 minutes before you need to bake it. Right before baking, add the French fried onions. This can be a big time saver when trying to prepare a holiday meal.
Adapted from Allrecipes.
I love cranberry sauce. My sons love this spicy version that I have been making for years. Trust me, it is delicious on a turkey sandwich or panini.
1 can of canned jellied cranberry sauce
1/2 cup of cranberry juice
2 envelopes of gelatin, I used Knox*
1/2 cup of red jalapeño pepper jelly (it is sold in my grocery store and Walmart, I picked up some at the produce stand)
1/4 cup dried cranberries
1/4 cup finely chopped onion
2 garlic cloves, minced
In a separate bowl, place cranberry juice and sprinkle gelatin packets over the top of if juice. Let it set until the juice absorbs the the gelatin. Put all ingredients including the juice with the gelatin into a saucepan. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes or until thickened. Stir occasionally. Refrigerate. Upon refrigeration, the sauce will thicken. This cranberry sauce is mildly hot. Just a touch of heat. If you like things really spicy, add a red jalapeño pepper or Serrano chili pepper, finely diced to the saucepan before cooking. This recipe makes about 2 cups. I highly suggest doubling this recipe.
This would also make an outstanding appetizer if you made this, put over a block of cream cheese and served with crackers.
*If you prefer your cranberry sauce to be semi-solid and a touch liquidy, only use one gelatin packet. If you use 2, like I do, it will be solid cranberry sauce.
I am not a huge Pumpkin fan but I do like pumpkin cake, cupcakes and pumpkin lattes. I do have friends and clients that love pumpkin and so I make pumpkin cakes and cupcakes for them.
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1 1/2 teaspoons pumpkin pie spice
1 cup light brown sugar, packed
1 cup sugar
1 cup vegetable oil
1 can of pumpkin purée, not pie filling
Preheat oven to 350 degrees. Grease and flour 2 eight inch cake pans or line cupcake tins with liners.
In a bowl whisk together flour, baking soda and powder, salt, cinnamon, ginger, nutmeg and pumpkin pie spice.
In a mixing bowl, combine brown and granulated sugars, oil and eggs. Add dry ingredients and mix well. Add pumpkin purée.
Divide batter into 2 cake pans or equally into cupcake liners that are filled half way full. Bake for 20-24 minutes for cupcakes. For cake bake 24-30 minutes or until a cake tester comes out clean. Cool completely on a cooling racks.
Cream Cheese Frosting:
1 stick of butter
1 8 ounce package of cream cheese
1 1/2 teaspoon of vanilla extract
1 pound of powdered sugar
Beat butter and cream cheese until combined and smooth. Add vanilla. Slowly add in powdered sugar and beat until smooth. Double this recipe for cupcakes.
**The cake pictured was made in a pumpkin mold cake pan.
Adapted from Martha Stewart.