Brown Sugar Pound Cake

by Amy Eason // March 25, 2014 // 2 Comments

I just have to say that this is a moist, delicious slice of old fashioned goodness. I used the entire recipe of the drizzle sauce because I need a high ratio of icing to cake but you can just drizzle it and save the extra to serve over ice cream, etc..

Ingredients:

Cake:

1 1/2 c. butter, softened
2 c. light brown sugar, packed
1 c. granulated sugar
5 eggs
3 c. all purpose flour
1 t. baking powder
1/2 t. salt
1 c. whole milk (I used 1% because that’s what I keep in my fridge)
1 8 oz. bag of toffee bits
1 c. pecans, chopped
1 recipe caramel drizzle

Directions:

1. Preheat oven to 350. Spray a 12 cup Bundt pan with nonstick baking spray with flour. Set aside.

2. Beat the butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined. Stir in toffee bits and pecans.

3. Spoon batter into prepared pan. Bake until a wood pick inserted near the center of cake comes out clean, 75-85 minutes. Let cake cool in pan for 30 minutes.

4. Remove from pan, and let cool completely on a wire rack. NOTE: Don’t freak out if some of the cake sticks. GOOD NEWS!! You get to cover all the imperfections with yummy caramel!

5. Spoon caramel drizzle over cooled cake.

CARAMEL DRIZZLE:

Ingredients:

1 14 oz. can sweetened condensed milk
1 c. light brown sugar, packed
1 T. butter
1/2 t. vanilla

Directions:

1. In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking constantly.

2. Reduce heat, and SIMMER for 5 minutes, whisking constantly.

3. Remove from heat; whisk in butter and vanilla.

NOTE: Make sure you drizzle the caramel while it’s still HOT. When cooled the caramel does somewhat harden.

Source: The Taste of the South’s Southern Cakes Magazine

Sausage, Peppers, and Bean Stew

by Amy Eason // March 11, 2014 // No Comments

As a side note, I used cranberry beans that needed to be rotated through my food storage. They added a pretty color and sweetness. I also added cubed potatoes because they go so well with sausage.

Ingredients:

2 medium onions, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

1 T olive oil, plus more for browning sausage if needed

5 links hot Italian sausage

2 (15.5 oz.) cans Cannellini beans, rinsed in cold water until no more foam appears

2(14.5) cans petite diced tomatoes

1 tsp. dried basil

1 tsp. dried Greek Oregano

1 tsp. ground fennel

ground pepper to taste

2-3 bay leaves

4 cups homemade chicken stock (or use 2 cans chicken broth and add a little water to make 4 cups)

freshly grated parmesan cheese for serving

Directions:

1. Chop onions, red bell pepper, and green bell pepper into pieces about 1/2 inch square. Heat olive oil in a large frying pan, then saute onions and peppers until they begin to soften, then add to slow cooker.

2. Squeeze Italian sausage out of casings and add to frying pan, adding a bit more olive oil if needed. Brown sausage well, breaking apart with turner as it cooks, then add to slow cooker.

3. Pour beans into a colander placed in the sink and rinse with cold water until no more foam appears, then add to slow cooker. Add tomatoes with juice, dried basil, dried oregano, ground fennel, black pepper and bay leaves to slow cooker. Pour chicken stock over other ingredients and stir to combine.

4. Cook on high about 4 hours or on low for all day. Serve hot, with freshly grated parmesan cheese for sprinkling on the stew.

Source: KalynsKitchen.com.

“Give Us This Day Our Daily Bread”

by Amy Eason // March 9, 2014 // No Comments

Why is this phrase included in the pattern for prayer that the Lord gives us? Could it be that He wants us to walk with Him daily and to have faith and trust in Him? If we seek our daily bread from Him, He will never be too far from our minds and hearts.

Consider this statement from Elder D. Todd Christofferson (speaking of a challenge he faced): “Though I suffered then, I am grateful now that there was not a quick solution to my problem. The fact that I was forced to turn to God for help almost daily over an extended period of years taught me how to truly pray and get answers to prayer and taught me in a practical way to have faith in God. I came to know my Savior and my Heavenly Father in a way and to a degree that might not have happened otherwise or that might have taken me much longer. I learned that daily bread is a precious commodity. I learned that manna today could be as real as the physical manna of biblical history. I learned to trust in the Lord with all my heart. I learned to walk with Him day by day.”

“Above all, remember that we have Him of whom manna was a type and symbol, the Redeemer. ‘I am that bread of life. Your fathers did eat manna in the wilderness, and are dead. This is the bread which cometh down from heaven, that a man may eat thereof, and not die. I am the living bread which came down from heaven: if any man eat of this bread, he shall live forever; and the bread that I will give is my flesh, which I will give for the life of the world’ (John 6:48-51).

Ultimately, it is the Savior’s Atonement and grace that is our daily bread”.

Abs Diet Trail Mix

by Amy Eason // February 25, 2014 // No Comments

This recipe comes from my favorite healthy diet called “The Abs Diet”. It’s all about using power foods that give your body excellent fuel for healthy living. I am not a trail mix snob. I enjoy all kinds of trail mixes. Of course, my favorite ones include some dark chocolate. Give this one a try and Happy “Trails” To You!

Ingredients:

1 c. whole almonds
1 c. pecan halves
1/3 c. plain oats
cooking spray
2 T. honey
1/2 t. cinnamon
1 c. orange-flavored dried cranberries (craisins)
1 large packet dried apricots, roughly chopped

Directions:

1. Preheat oven to 350. Place nuts and oats in a bowl and spray evenly with cooking spray (about 3 shots). Drizzle with 1 T. honey and add cinnamon, stirring to coat.

2. Spread nuts evenly on a pan and toast for 15 minutes, stirring occasionally.

3. Once they’ve cooled, stir in the second T. honey and mix in the dried fruit.

Source: The Abs Diet

Caramel Pumpkin Italian Cream Cake

by Amy Eason // February 11, 2014 // No Comments

Don’t let the length of this recipe stop you from trying it. It comes together pretty easily and is so moist and delicious. It got rave reviews at a church function.

Ingredients

Cake:

2 c. pecan halves

2 c. sweetened flaked coconut, divided

1/2 c. plus 2 T. shortening

1/2 c. plus 2 T. butter, softened

1 1/2 c. sugar

1 c. light brown sugar, packed

6 eggs, separated

1 1/4 c. canned pumpkin

1 t. cinnamon

1 t. nutmeg

2 t. vanilla

2 1/2 c. flour

1 1/4 t. baking soda

3/4 t. baking powder

1/2 t. salt

1 c. buttermilk

Caramel Frosting:

1/2 c. butter

1 c. light brown sugar

1/4 c. heavy cream

1/8 t. fleur de sel or other coarse sea salt

1 t. vanilla

2 c. sifted powdered sugar

Cream Cheese Frosting:

1/2 c. butter, softened

1 (8 oz) pkg. cream cheese, softened

4 c. powdered sugar

1 t. vanilla

Directions:

1. Preheat oven to 350 degrees. Place pecans in a single layer on a baking sheet and toast for 10 to 15 minutes or until golden brown and fragrant. Reserve 8-10 halves for decorating the top, then finely chop the remainder. Set aside 1 c. chopped for the cake batter, then place the remaining chopped pecans in a samll bowl. Toast 1 c. coconut in a nonstick skillet over high heat until golden brown, about 3-4 minutes, stirring often. Reserve remaining coconut for cake batter. Place the toasted coconut in the bowl with the pecans and mix. Set aside.

2. Cream the shortening, butter, sugar, and 1 c. light brown sugar together until fluffy on medium speed. Add egg yolks, one at a time, until incorporated. Beat in the pumpkin, cinnamon, nutmeg, and 2 t. vanilla until well mixed.

3. Sift together the flour, baking soda, baking powder, and 1/2 t. salt. Add to the butter mixture alternately with the buttermilk. Stir in 1 c. reserved (untoasted) coconut and the reserved 1 c. chopped pecans.

4. Beat the egg whites until stiff in a medium bowl. Gently fold into batter. Divide the batter equally among 3 (9 inch round) cake pans that have been sprayed with nonstick cooking spray and lined with parchment paper or wax paper. Bake at 350 degrees for 30-35 minutes, or until toothpick inserted in center comes out clean. Cool completely on wire rack.

5. When cakes are completely cool, make the caramel frosting. Place 1/2 c. butter, 1 c. light brown sugar, 1/4 c. heavy cream and the fleur de sel in a medium heavy saucepan over medium-high heat. Bring to rapid boil and boil for 1 minute while stirring constantly. Remove from heat and beat in 1 t. vanilla and 2 c. powdered sugar with a handmixer on medium speed until mixture is thick and spreadable. Immediately spread half of the frosting on the first cake layer that has been placed on cake plate or cardboard cake round, bottom side up (flat side up). Place the second layer on top, bottom up, and spread the remaining frosting to the edges. Place the third layer on top, bottom side up.

6. Make the cream cheese frosting. Beat the butter and cream cheese until creamy and fluffy with the whisk attachment on high speed. Gradually beat in the powdered sugar until fluffy and smooth. Beat in vanilla. Frost the outside and top of cake with frosting. Carefully press the reserved coconut-pecan mixture into the sides of cake, then place pecan halves on top for decoration.

Source: riceandbeansprintablerecipes.com

Pink Grapefruit Smoothie

by Amy Eason // January 14, 2014 // 1 Comment

Ingredients:

pink or ruby red grapefruit, peeled, membrane removed
1 banana
1 c. frozen strawberries
1/2 c. orange juice, chilled

Directions:

Place all ingredients in blender and blend until smooth. You may find a whole grapefruit is too sour for your taste buds so add half first and do a taste test to see if it needs more.

Source: craftylittlegnome.com

“True and Faithful”

by Amy Eason // January 5, 2014 // 2 Comments

I have a connection to the 10th president of The Church of Jesus Christ of Latter-day Saints. I was born on his birthday, July 19th (a mere 88 years after his 1876 birth). I am excited to study his teachings this year in Relief Society. As I was perusing the first lesson in the new manual for our 2014 course of study, I read the following the words:

Taken from the manual, Teachings of Presidents of the Church: Joseph Fielding Smith, “President Joseph Fielding Smith ‘used three words that I can never forget, ‘ recalled President Gordon B. Hinckley. Those words were “true and faithful.’ President Hinckley said, “In his public addresses, in his private conversation, in his prayers to the Lord, he pleaded that we might be true and faithful.” President Thomas S. Monson shared a similar memory: “Even in his advanced years, [he] always prayed, ‘May we be true and faithful to the end.'”

My initial reaction was, “huh, that’s not what I was expecting”. Then it hit me! President Smith had been born into a family that had experienced many dramatic events in the history of the church. His grandfather, Hyrum Smith, was martryed alongside his brother Joseph Smith (the founder) of the Mormon church. His father, Joseph F. Smith, was only 5 years old when his father was martyred and helped his family migrate to Salt Lake City across the plains. His mother, Julina Smith, came from pioneer stock as well. His heritage was rich indeed. Therefore, being “true and faithful” was a magnanimous task yet so pertinent and straightforward to the heart of the gospel of Jesus Christ.

I began to ponder how my life could be changed for the better if I were to put those 3 words to the test. I desire to be “true and faithful” to the end. I decided to make these 3 words part of my New Year. May we all be found striving to be “true and faithful”.

Sausage and Apple Stuffing

by Amy Eason // December 17, 2013 // No Comments

Ingredients:

2 sticks plus 3 T. butter, divided
2 c. water
2 (14 to 16 oz) bags of your favorite dried cornbread stuffing mix
1 lb. pork sausage
1 large onion, diced
3 cloves garlic, minced
2 stalks celery, diced
1 t. dried thyme leaves
1 t. dried sage leaves
1 c. chopped walnuts
3 medium apples, cored and sliced
2 to 3 c. homemade giblet stock or low sodium chicken broth

*I added a cup or so of dried cranberries for taste and color.

Directions:

1. In a large pot melt 2 sticks butter in water. When melted add dry cornbread stuffing, stirring to incorporate liquid, set aside.

2. In a large saute pan set over medium-high heat melt 1 T. butter and add sausage. With a wooden spoon break up sausage and saute until lightly browned and cooked through. Transfer sausage to paper towels to drain.

3. In the same pan melt remaining butter and saute onions with the garlic, celery, thyme and sage until onions are translucent and celery is crisp tender.

4. Add walnuts and saute for 1 minute. Add apples and saute for one minute more. Remove from heat.

5. Combine cornbread stuffing with sauteed ingredients and stuff turkey. Roast turkey as usual.

Alternatively: Fill a 10x15x2 inch pan with the stuffing, moisten with the giblet stock and bake in a preheated 350 oven, covered with foil for 1/2 hour. Remove foil and bake until top is lightly browned, about 15 minutes more.

Source: Food Network

Sweet Cornbread in a Bread Machine

by Amy Eason // December 3, 2013 // No Comments

Ingredients:

2 eggs, at room temperature
1 c. milk
1/4 c. butter, at room temperature
3/4 c. sugar
1 t. salt
2 c. flour (or flour of your choice)
1 c. cornmeal
1 T. baking powder

Directions:

Add all ingredients to your bread machine in the order listed. Select the Quick Bread cycle.

Source: Grain Mill Wagon

Pumpkin Lust Cake

by Amy Eason // November 19, 2013 // No Comments

Ingredients:

1 stick butter, melted
1 c. flour
1 c. chopped pecans
2 T. sugar
8 oz pkg of cream cheese, softened
1 c. powdered sugar
16 oz container cool whip
2 pkg (3.4 oz) jello instant pumpkin spice pudding
3 c. cold milk
nutmeg for sprinkling

Directions:

1. For the crust: Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 baking dish. Bake at 375 for 10-15 minutes. Let cool completely.

2. For the cream cheese layer: Beat cream cheese, powdered sugar, and 1 1/2 c. cool whip until smooth.

3. For the pumpkin layer: Mix pudding mixes with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer. Top with remaining container of cool whip. Sprinkle with nutmeg.

4. Cut into squares and serve. Keep refrigerated.

Source: Just a pinch recipes