Pecan Pie Cake

 

Serves: 12 servings

Ingredients

• 1 (15.25-ounce) box Butter Pecan cake mix or yellow cake
• ½ cup (1 stick) butter, softened
• 1 cup packed light brown sugar
• 2 eggs
• 2 tablespoons water
• 2 cups chopped pecans
• ½ cup (1 stick) butter, softened
• 2 eggs
• 1 cup sugar
• 1 cup light corn syrup
• 1 cup milk

Instructions

1. Preheat oven to 325 degrees and grease a 9x13-inch baking pan.
2. Measure out ⅔ cup of cake mix and set aside.
3. Place remaining cake mix in a mixing bowl with ½ cup softened butter, light brown sugar, 2 eggs, and water. Use an electric mixer to mix well.
4. Fold in pecans and pour batter into prepared pan.
5. Place in oven and bake for 25 minutes.
6. About 5 minutes before end of baking time, mix together ½ cup softened butter, 2 eggs, sugar, corn syrup, and milk along with the ⅔ cup of cake mix that was set aside.
7. Remove pan from oven, pour second batter on top.
8. Return pan to oven and bake another 30 to 35 minutes. Cake will still be jiggly in center. Serve warm with whipped cream or vanilla ice cream.

Notes

I used a metal baking pan. If you use a glass baking pan, you may need to bake the cake a few minutes longer.

Bacon-Cheeseburger Chowder Recipe

The taste of a good bacon cheeseburger is hard to beat until you try this chowder! It's hearty, convenient and family friendly. —Kristin Stone, Little Elm, Texas

TOTAL TIME: Prep: 15 min. Cook: 30 min. YIELD:6 servings

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 1 medium sweet red pepper, chopped
• 1 garlic clove, minced
• 3 tablespoons all-purpose flour
• 2-1/2 cups 2% milk
• 1 pound potatoes (about 2 medium), peeled and chopped
• 1-1/2 cups water
• 1 tablespoon reduced-sodium beef bouillon granules
• 12 ounces process cheese (Velveeta), cubed (about 2-1/4 cups)
• 3 Jones Dairy Farm Dry-Aged Bacon, cooked and crumbled

Directions

• 1. In a 6-qt. stockpot, cook beef, onion and pepper over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Add garlic to beef mixture; cook 1 minute longer. Stir in flour until blended.
• 2. Gradually stir in milk. Add potatoes, water and bouillon; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender.
• 3. Add cheese; stir until melted. Sprinkle servings with bacon. Yield: 6 servings.

Nutritional Facts

1-1/3 cups: 473 calories, 27g fat (14g saturated fat), 115mg cholesterol, 1047mg sodium, 27g carbohydrate (11g sugars, 2g fiber), 30g protein.

© 2016 RDA Enthusiast Brands, LLC

Bacon Potato Corn Chowder

Hearty and packed with bacon flavor, this chowder is the creamy solution to any chilly day. Made with a light cream base, it’s full of potatoes and corn for a satisfying lunch or dinner.

6-8 Servings

15 min Prep Time

1 hr Cook Time

Ingredients

• 1 pound bacon, diced
• 2 medium onions, diced
• 3 stalks celery, diced
• 4 cups good chicken broth
• 4 to 6 potatoes, cubed, boiled, drained, lightly mashed
• 1 - 14 ounce can cream-style corn
• 1 - 14 ounce can whole kernel corn
• 1 - 14 ounce can extra sweet corn niblets
• Salt & pepper to taste
• 2 cups Swiss Premium Dairy Light Cream
• 1/2 stick butter + 1/2 cup flour made into a roux

Directions

1. Sauté bacon until browned and crisp, remove from kettle and save.
2. Add celery and onions, saute until golden.
3. Add broth, corn, potatoes and cream; cover and simmer on low for 15 to 20 minutes, stirring often.
4. Whisk in roux, continue to simmer on low at least 30 minutes more, stirring often.
5. Salt and pepper to taste. Top with reserved bacon.
6. This recipe makes a good base for any kind of chowder — omit corn and substitute 6 cups of your choice ingredient, cooked and chopped.

Taco Casserole

Taco Casserole
7oz. bag Nacho Cheese Doritos, crushed
1 lb lean or extra lean ground beef
1/2 cup diced onion (optional)
1 pkg. taco seasoning, mixed according to directions
1 (8 oz.) pkg. shredded Cheddar cheese
1 (8 oz.) pkg. shredded Mozzarella cheese

Directions :

Shredded Lettuce. diced tomatoes,sour cream.guacamole,salsa, jalapenos or any taco toppings you might like

Brown beef and onion in skillet ,drain off any fat add seasoning mix according to package directions

Layer ingredients in 9 x 13 pan as listed - crushed chips, seasoned meat and 2/3 of cheese

. Bake at 350 * for 15 minutes.

Remove from oven and top with shredded lettuce tomatoes and remaining cheese along with any of you favorite taco toppings

Cajun Chicken Pasta

cajun chicken pasta

Prep Time:10 min Cook Time:20 min

Serves 4

Ingredients

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil, divided
• 1 tablespoon cajun seasoning
• 8 ounces penne pasta
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/4 cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste
• 2 Roma tomatoes, diced
• chopped fresh parsley leaves, if desired Coupons

Instructions

1 In a large Ziploc bag, add chicken, 1 tablespoon olive oil and cajun seasoning. Rub and shake to coat chicken.

 

2 Heat remaining 1 tablespoon olive oil in a large skillet over medium high heat. Add chicken and cook about 6 minutes on each side. Remove to a plate and cover with foil keep warm.

 

3 In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

 

4 Wipe skillet clean (be careful it will be hot!) and melt butter over medium heat. Add garlic, and cook, stirring frequently, until fragrant.

 

5 Gradually whisk in heavy cream. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.

 

6 Stir in pasta and gently toss to combine.

 

7 Serve immediately with chicken, garnished with tomatoes and parsley, if desired.

life in the lofthouse http://life-in-the-lofthouse.com/

Loaded Cauliflower Bake

Cauliflower is the new potato.

Total Time: 0:40

Cook: 0:30

Level: Easy

Serves: 4 Servings

 

Ingredients

• 2 small heads cauliflower, cut into florets
• 2 tbsp. butter
• 3 cloves garlic, minced
• 3 tbsp. all-purpose flour
• 2 c. whole milk
• 1 1/2 c. shredded Cheddar
• 2 oz. cream cheese, softened
• kosher salt
• Freshly ground black pepper
• 6 slices bacon, cooked and crumbled
• 1/4 c. Sliced scallions

Directions

1. Preheat oven to 350 degrees F. In a large pot of boiling water, blanch cauliflower, 2 minutes. Drain and squeeze cauliflower of water.
2. Make cheese sauce: In a large skillet, melt butter. Add garlic and cook until fragrant, 1 minute. Add flour and stir until golden, 2 minutes. Add milk and bring to a low simmer and add cream cheese, whisking until combined. Stir in 1 cup cheddar until melted and season with salt and pepper.
3. In a casserole dish, add drained cauliflower. Pour over cheese sauce and stir until combined. Stir in all but 1 tablespoon each cooked bacon and scallions until combined, then top with remaining Cheddar, bacon, and scallions.
4. Bake until cauliflower is tender and cheese is bubbly and thickened, 30 minutes.
5. Let cool slightly, then serve.

Pesto Chicken Casserole with Feta Cheese and Olives

Ingredients

4 servings?

• 1½ lbs (700 g) chicken, thighs or breast
• 4 oz. (100 g) red or green pesto
• 1½ cups (400 ml) heavy whipping cream
• ½ cup (120 ml) pitted olives, black or green
• ½ lb (225 g) feta cheese, diced
• 1 garlic clove, finely chopped
• Salt and pepper
• Butter for frying

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the chicken thighs or filets into pieces. Season with salt and pepper and fry in butter until golden brown.
3. Mix pesto and heavy cream in a bowl.
4. Place the fried chicken pieces in a baking dish together with olives, feta cheese and garlic. Add the pesto mix.
5. Bake in oven for 20-30 minutes, until the dish has turned a nice color.

Serve with baby spinach or other leafy greens tossed with generous amounts of olive oil and a little salt.