Hannahrussell Cooks

Strawberry Honeybun Cake 🍓🍓😋
Ingredients:
For the Cake:

1 box strawberry cake mix
1 cup sour cream
4 large eggs
1/2 cup vegetable oil
1/2 cup water
1/2 cup granulated sugar
1 teaspoon vanilla extract
For the Cinnamon Swirl:

1 cup brown sugar, packed
1 tablespoon ground cinnamon
For the Strawberry Glaze:

1 cup powdered sugar
2 tablespoons strawberry jam
1-2 tablespoons milk (as needed for consistency)
Directions:
Preheat Oven:

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and set aside.
Prepare the Cake Batter:

In a large mixing bowl, combine the strawberry cake mix, sour cream, eggs, vegetable oil, water, granulated sugar, and vanilla extract. Mix until well combined and smooth.
Prepare the Cinnamon Swirl:

In a small bowl, combine the brown sugar and ground cinnamon.
Assemble the Cake:

Pour half of the cake batter into the prepared baking pan and spread it evenly.
Sprinkle the cinnamon-sugar mixture evenly over the batter.
Pour the remaining cake batter over the cinnamon-sugar layer and spread it evenly.
Bake:

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan while you prepare the glaze.
Prepare the Strawberry Glaze:

In a small bowl, combine the powdered sugar and strawberry jam. Mix until smooth.
Add milk, one tablespoon at a time, until the glaze reaches the desired consistency.
Glaze the Cake:

Once the cake has cooled, drizzle the strawberry glaze evenly over the top.
Serve:

Slice and serve. Enjoy the delicious combination of strawberry cake with a cinnamon swirl and sweet strawberry glaze!

White German chocolate cake with a cheesecake center ❤️🥮

Ingredients:
For the Cheesecake Center:

16 oz cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 large eggs
1/4 cup sour cream
For the Cake:

1 box (15.25 oz) white cake mix
Ingredients required by the cake mix (usually eggs, oil, water)
1 cup sweetened shredded coconut
1/2 cup chopped pecans
For the Frosting:

1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 1/2 cups sweetened shredded coconut
1 cup chopped pecans
Directions:
Prepare the Cheesecake Center:

Preheat your oven to 325°F (160°C). Grease and flour a 9-inch round cake pan.
In a mixing bowl, beat the softened cream cheese until smooth.
Add the sugar and vanilla extract, and beat until well combined.
Add the eggs one at a time, mixing well after each addition.
Stir in the sour cream until smooth. Set aside.
Prepare the Cake Batter:

Prepare the white cake mix according to package instructions.
Fold in 1 cup of sweetened shredded coconut and 1/2 cup of chopped pecans into the cake batter.
Assemble the Cake:

Pour half of the cake batter into the prepared cake pan, spreading it out evenly.
Carefully spoon the cheesecake mixture over the cake batter, spreading it evenly to cover.
Pour the remaining cake batter over the cheesecake layer, spreading it out to cover the cheesecake mixture.
Bake the Cake:

Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Make the Frosting:

In a saucepan over medium heat, combine the evaporated milk, sugar, egg yolks, and butter.
Stir constantly until the mixture thickens, about 10-12 minutes.
Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
Let the frosting cool to room temperature.
Frost the Cake:

Once the cake has cooled completely, spread the coconut pecan frosting evenly over the top and sides of the cake.
Serve:

Slice and serve the White German Chocolate Cake with Cheesecake Center. Enjoy the creamy cheesecake surprise in the center and the rich flavors of coconut and pecans!

🍑 Fresh Peach Fritters 🍑

Ingredients:

For the Fritters:
1 cup flour
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons sugar
1/2 teaspoon cinnamon
2 eggs
1/3 cup milk
1 tablespoon melted butter
1 1/4 cups diced peaches (about 2 fresh peaches)
Oil for frying

For the Powdered Sugar Glaze:
1 cup powdered sugar
Milk

Instructions:

Prepare the Fritter Batter:
In a large bowl, whisk together the flour, salt, sugar, cinnamon, and baking powder.
Add the eggs, milk, and melted butter, whisking until smooth.
Gently fold in the diced peaches.

Heat the Oil:
Heat oil in a fryer or deep frying pan to 375°F (190°C).

Fry the Fritters:
Using a long-handled ladle, scoop about 1/4 to 1/2 cup of batter and carefully drop it into the hot oil. The batter will sink at first and then rise.
Fry the fritters for about 2-3 minutes, or until golden brown, turning occasionally to ensure even cooking.
Remove the fritters from the oil using long-handled tongs and drain on paper towels or newspaper.

Coat the Fritters:
For a simple sugar coating, roll the fritters in granulated sugar while still warm, ensuring they are coated on both sides.
For a powdered sugar glaze, whisk the powdered sugar with enough milk to achieve a drizzling consistency. Drizzle the glaze over the fritters or dip the tops of the fritters into the glaze.

Serve:
Serve the fritters warm.

These fresh peach fritters are a perfect treat for breakfast or dessert. Enjoy the delicious combination of crispy batter and juicy peaches! 🍑✨

Creamy Chicken Lasagna with White Sauce

Ingredients:
• 12 lasagna noodles
• 2 cups cooked chicken, shredded
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 3 cups spinach, chopped
• 4 cups milk
• 1/2 cup all-purpose flour
• 1/2 cup butter
• 3 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Directions:
1. Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
2. Cook lasagna noodles according to package instructions, then drain and set aside.
3. Melt butter in a saucepan over medium heat, then add minced garlic and cook for 1 minute.
4. Stir in flour and cook for another minute until slightly browned.
5. Gradually whisk in milk, stirring constantly until the sauce thickens (about 5-7 minutes).
6. Add basil, oregano, salt, and pepper to the sauce, then remove from heat.
7. In a bowl, mix chicken, ricotta cheese, chopped spinach, and 1 cup of mozzarella cheese.
8. Spread a thin layer of white sauce on the bottom of the baking dish.
9. Layer lasagna noodles, chicken mixture, and white sauce, repeating two more times and ending with noodles and remaining white sauce.
10. Sprinkle the top with remaining mozzarella and Parmesan cheese.
11. Cover with foil and bake for 25 minutes, then remove foil and bake for 20 more minutes until bubbly and golden brown.
12. Let cool for 10 minutes before slicing and garnish with parsley.

Enjoy your delicious Creamy Chicken Lasagna with White Sauce! 🎉
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes
Calories: 420 kcal | Servings: 8 servings.

Hawaiian Pineapple Carrot Muffins 🌴🍍🥕

Ingredients:
1 1/2 cups all-purpose flour
1 cup granulated sugar (adjust to taste)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup finely grated carrots
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts (optional)
1/2 cup shredded coconut (optional)
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
Pineapple chunks for garnish
Directions:

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
In another bowl, beat the eggs, oil, and vanilla extract until smooth.
Stir the wet ingredients into the dry ingredients until just combined.
Fold in the grated carrots, crushed pineapple, walnuts, and shredded coconut.
Divide the batter evenly among the muffin cups.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Frost the cooled muffins with the cream cheese frosting.
Garnish with pineapple chunks.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 280 kcal | Servings: 12 muffins

Warm up with our Ultimate Beef Stew Perfection! 🥘 Hearty, flavorful, and perfect for cozy evenings.

Ingredients:

2 pounds beef stew meat
½ cup all-purpose flour
1 tablespoon seasoning salt
2 tablespoons olive oil
½ teaspoon black pepper
1 large onion, diced
2 bay leaves
¼ cup Worcestershire sauce
2 cups water
2 heaping teaspoons beef demi-glace (or beef Swanson Flavor Boost)
4 medium to large red-skinned potatoes, washed and diced
3 large carrots, peeled and sliced
1 stalk celery, diced
Directions:

Toss the beef stew meat in a resealable plastic bag with the flour and seasoning salt until uniformly coated.
Heat olive oil in a skillet; add the floured stew meat, browning on all sides. Using a slotted spoon or tongs, transfer the meat to the bottom of a slow cooker. Season with pepper.
Saute the diced onion in the same skillet for 2 minutes, leaving the flavorful residue. Transfer the onions into the slow cooker.
Combine Worcestershire sauce, water, and beef demi-glace (or Swanson Flavor Boost) in the skillet, whisking until mixed and scraping up any browned bits. Turn off the heat and set aside.
Add diced potatoes, carrots, celery, and bay leaves to the slow cooker. Pour the broth/Worcestershire mixture into the crockpot. Cover and cook on low for 8 hours. Remove bay leaves before serving.
Prep Time: 20 minutes | Cook Time: 8 hours | Total Time: 8 hours 20 minutes | Kcal: 450 kcal per serving | Servings: 6

😋🍍🍰 Refreshing No-Bake Pineapple Mousse Cheesecake
Ingredients:
2 cups crushed graham crackers
1/2 cup melted butter
1/4 cup granulated sugar
2 cups cream cheese, softened
1 cup powdered sugar
2 cups pineapple chunks, drained
1 cup heavy cream
1 tablespoon vanilla extract
1 packet gelatin
1/4 cup cold water
Pineapple slices for garnish
Directions:

In a bowl, combine crushed graham crackers, melted butter, and granulated sugar. Press the mixture into the bottom of a springform pan to form the crust. Chill in the refrigerator for 15 minutes.
In a large mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy. Fold in the pineapple chunks.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
In a small saucepan, dissolve the gelatin in cold water over low heat. Allow to cool slightly before mixing it into the cream cheese mixture.
Pour the mixture over the prepared crust, smoothing the top with a spatula. Chill in the refrigerator for at least 4 hours, or until set.
Garnish with pineapple slices before serving.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 20 minutes (including chilling time)

Kcal: 320 kcal | Servings: 8 servings

No-Bake Mini Banana Cream Pies

Ingredients:
1 1/2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup sugar
1 package (3.4 oz) instant banana cream pudding mix
2 cups cold milk
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
2 ripe bananas, sliced
Whipped cream, for topping
Honey, for drizzling

Directions:

In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
Press the mixture into the bottom and up the sides of a muffin tin to form mini pie crusts. Refrigerate for at least 1 hour to set.
In a large bowl, whisk the instant banana cream pudding mix with cold milk until thickened. Refrigerate for 5 minutes.
In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Fold half of the whipped cream into the banana pudding mixture.
Spoon the banana pudding into the chilled pie crusts.
Top each mini pie with a dollop of the remaining whipped cream.
Garnish with banana slices and a drizzle of honey.

Prep Time: 20 minutes | Total Time: 20 minutes (plus chilling time)

Kcal: 290 kcal | Servings: 12 mini pies

Cheesy Parmesan Mozzarella Bites

Ingredients:
1 cup Parmesan cheese
1 cup mozzarella cheese
1 egg
1 teaspoon onion powder

Directions:
Preheat your oven to 350°F (175°C).
In a bowl, mix together the Parmesan cheese, mozzarella cheese, egg, and onion powder until well combined.
Spread the mixture evenly on a baking sheet lined with parchment paper.
Bake in the preheated oven for 15 minutes or until golden and bubbly.
Remove from the oven and let cool slightly before cutting into pieces.

Pineapple Bread Pudding

INGREDIENTS
½ cup butter (1 stick), melted
1 cup white sugar
6 eggs
½ tablespoon vanilla extract
6 thick slices of white bread, cubed
1 20oz can crushed pineapple, drained
½ cup packed brown sugar

PREPARATION
Grease an 8×8 baking dish and preheat the oven to 350°F.
In a large bowl, mix together the butter and white sugar until fully combined and airy.
Beat eggs into the sugar mixture one at a time.
Add the cubed bread to the bowl and stir until saturated.
Transfer the mixture to the prepared baking dish and sprinkle brown sugar over the top.
Bake until the top begins to brown, about 50-55 minutes.

Strawberry Cheesecake Lush Last

INGREDIENTS :
Crust :
1 14.3oz package golden oreo cookies
1/2 cup 1 stick unsalted butter
Layers
1 8oz package cream cheese,softened
1 cup granulated sugar
3 8oz containers whipped topping
2/3 cup boiling water
1 box, 1/2 cup serving size strawberry gelatin
1/2 cup cold water and enough ice cubes to make 1 cup
1 cup fresh strawberries, diced small
Toppings (optional)
Strawberries
Crushed cookies
chocolate curls
Enjoy 🙂

Strawberry Bombs: These Are Irresistible!

INGREDIENTS
300 g (2 cups) flour
1 egg
45 g (1/4 cup) sugar
pinch of salt
7g dry yeast
140 mL (3/5 cup) hot milk
40 g (1/4 cup) softened butter

For the decoration:
Whipped cream
Strawberries, chopped
Powdered sugar

METHOD
In a medium bowl, combine sugar, yeast and milk and stir to dissolve.
Whisk in egg. Add the flour and salt, and begin mixing the dough with a spatula. Then continue to knead it with your hands until you have an elastic dough.
Add the softened butter and continue kneading until the butter is well incorporated into the dough.
Form the dough into a ball, cover with a cloth or plastic wrap and let rise for one hour
Divide the dough into 8 parts and roll each into a ball. Cover and let rest for 30 minutes.
Flatten each ball a little and roll it into a ball again. Cover and let rest for another 30 minutes.
Fry the balls in hot oil over low heat for 2-3 minutes on each side.
Let cool slightly and cut in half lengthwise, like a burger bun.
Top one half with whipped cream and chopped strawberries, close with the other half, sprinkle with powdered sugar and serve.

Mexican Shells & Cheese

Ingredients:
1 bag (14 oz) small shell pasta
1 can (15 oz) tomato sauce
3 tbsp vegetable oil
1 tsp garlic powder
3 cubes Knorr Caldo con Sabor de Pollo(Chicken bouillon cubes)
6 cups of water
1/2 tsp onion powder (optional)
1/2 tsp salt (if needed)
1/2 cup Mexican blend shredded cheese
1/2 cup Queso fresco, crumbled

Directions:
To prepare this delicious chicken broth, dissolve 3 Knorr Chicken flavor Bouillon cubes in 6 cups boiling water. Set aside.
In a medium pot, heat oil on low-medium heat. Then add shells, garlic, and onion powder. Stir occasionally until shells are a golden brown or light brownish color.
When shells are browned, remove the pot from heat, add tomato sauce, and chicken broth. Place pot back on heat on medium-high until it comes to a boil.
Lower heat on the pot to low, cover, and simmer about 15-20 minutes or until pasta shells are soft.
Serve in bowls and top with cheese
Enjoy !!

Copycat Ruth’s Chris Potatoes Au Gratin

INGREDIENTS
2 tablespoons butter, plus more for greasing baking dish
1/2 white onion, minced
2 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup chicken stock
1 1/4 cups heavy cream, plus more if needed
1 1/2 lbs russet potatoes, peeled and sliced 1/8-inch thick
2 cups cheddar cheese, grated
3/4 cup provolone cheese, grated
1/2 cup Parmesan cheese, grated
Fresh parsley, chopped, for garnish

PREPARATION
Preheat oven to 425°F and grease an 8×8-inch baking dish with butter.
In a large pot over medium heat, melt the butter. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and season with salt and pepper and cook 30 seconds more.
Stir in stock, cream, and potatoes and bring to a low simmer, but do not boil. Cover and reduce heat to medium-low. Let cook until potatoes are tender, 15-20 minutes. Adjust seasoning as needed.
Transfer mixture to baking dish, top with cheese and bake until bubbly and cheese has melted, 10-15 minutes.
Serve garnished with parsley, if desired. Enjoy!

Old-Fashioned Potato Candy

INGREDIENTS
6 cups powdered sugar, plus more if needed
1/2 cup russet potato, mashed and cooled (about 1 large potato)
1/3 cup creamy peanut butter
1 tablespoon milk
1 teaspoon vanilla extract
1/8 teaspoon salt

PREPARATION
In a large bowl, beat mashed potato, milk, vanilla, and salt with an electric mixer on medium speed for 2 minutes.
Mix in powdered sugar, 1 cup at a time, until a dough has formed. Once you’ve added in 6 cups, if you need more, add in 1 tablespoon increments. Dough should be thick, slightly thicker than cookie dough.
Form dough into a ball and dust with powdered sugar. On a sheet of wax or parchment paper, roll dough into 1/8-inch thick rectangle. Trim to 10×12-inches.
Generously sprinkle powdered sugar over top of dough and place another piece of parchment paper over it. Invert the rectangle of dough and discard the paper that is now on top (the one you used to roll out the dough).
Spread peanut butter evenly over dough. Roll dough tightly long-side to long-side using parchment paper to guide it, jelly-roll style. Wrap in parchment and freeze for 1 hour. Cut into 1/4-inch thick slices and serve. Enjoy! Leftover candy should be stored in an airtight container in the refrigerator.
ENJOY!

Slow Cooker Cheesy Kielbasa Hashbrown Casserole

Ingredients
1 32- oz. bag of hash browns, defrosted
14 oz. kielbasa, thawed and cut into small pieces
1 small onion, diced
1/3 cup of butter , melted
2 1/2 cups shredded cheese (I used a mix of monterey jack and cheddar)
10.5 oz can cream of chicken
1 cup whole milk

Instructions
Combine hash browns, kielbasa, onion, and 2 cups of the cheese in a
greased crock pot.
In a separate bowl, combine cream of chicken, butter and milk. Pour over hash
brown mix.
Sprinkle remaining cheese over top.
Cook on high for 3 hours.
ENJOY!

My Grandmother’s Tamales Recipe

Ingredients:
Makes approximately 5 dozen tamales
Fresh corn masa, 5 lbs.
1 lb. corn husks
1 ½ teaspoon baking powder
1 ½ teaspoon salt
1 lb. lard
5 cups cooked pork broth (drained from cooked pork) To be set aside, used as needed
8 oz. whole chili anchos
5 lb. pork shoulder
3-4 cloves of garlic
½ teaspoon ground black pepper
2 teaspoons of ground cumin

Directions:
The Day Before
Prepare the Chili Ancho
Put the ancho pods in a bowl and cover with boiling water. Let sit for 30 minutes or more until soft, then remove the stems and seeds and coarsely chop. Reserve the soaking liquid.
Let cool and carefully transfer the mixture to a food processor and process adding reserved soaking liquid as needed until smooth. Pour blended mixture through a fine mesh sieve and transfer to a covered container and refrigerate until ready to use.
Prepare the Husks
Fill a stock pot with warm water and corn husks and soak overnight. Just before you’re ready to make your tamales, rinse husks and dry well and, if too wide, cut in half. Set aside.
Prepare the Pork
Cut pork shoulder into small (1-2 inch) pieces. Add garlic, pork pieces and spices to a large stock pot. Cover with water and bring to a boil over high heat. Reduce to a simmer and cook over low heat for about 3 hours or until meat is tender. Remove meat and shred. Let meat cool and refrigerate overnight. Reserve pork broth.
The Day Of
Prepare the Masa
Beat 1 lb. lard with mixer or by hand until light. Add salt and fresh corn masa. Add in the chili mixture little by little until a dark pinkish color, and to taste. Beat with heavy duty mixer or knead like bread with a little pork broth, until dough is light. The dough is ready when a small amount floats when dropped in a glass of water.
Prepare the Pork Filling
Heat some lard in a heavy saucepan. Add a cup (or more, to your taste) of the blended ancho chili mixture to lard and simmer until sauce slightly thickens. Add some salt to taste. Now add shredded meat and both and cook for about 20 minutes. You may want to add more of the blended chili mixture to your liking.
Fill the Corn Husks
Put some of the masa in the center of the corn husk. With the back of spoon, spread the bottom 2/3 of corn husk evenly to edges. Line plenty of pork meat down center. Fold side of corn husks toward center, overlap. Now fold top (without masa) down and set aside on platter until ready to cook. Continue these steps until all masa and pork filling is used up.
Steam Tamales
Bring 3-4 cups of reserved pork broth to boil in a steamer. Place tamales with folded side down in steamer standing upright. Cover tamales with moist corn husks and a clean moist dish towel. Put lid on steamer and steam for 1 ½ hours or until husk can be easily peeled from the dough. Add more broth as needed to continue steaming being careful not to pour broth on tamales.
enjoy!!

Cajun Shrimp Scampi

INGREDIENTS:
12 raw shrimp (as many as you want, I like to have lots of them in my pasta)
1 serving of pasta (preferably a linguine)
2 garlic cloves, minced
2 tbsp. Butter
1/2 tsp. heavy cream
grated parmesan cheese
1/8 tsp basil
salt and pepper to taste
flour (to thicken)
cajun seasoning
1/4 tsp. parsley
White wine (not presented)
olive oil (not shown)

PREPARATION:
Heat pan on heat. Add the margarine, a shower of olive oil and a sprinkle of white wine and bring to the bubble.
Add the garlic and cook for an additional 2 minutes.
Add the prawns.
Then, season the shrimp with Cajun preparing, be liberal (as you would prefer)!
At the point when the prawns are pink on one side, flip them over and cook for one more moment and eliminate them from the container, leaving the fluid.
Adding weighty cream, basil, parsley, salt and pepper.
Heat to the point of boiling and speed in the flour grains until the sauce thickens.
Diminish the intensity to medium-low and add the shrimp once more.
Throw shrimp to cover in sauce and serve over pasta. Embellish with parmesan,
Enjoy !

BISCUITS & GRAVY CASSEROLE

Ingredients
1 pound sausage
1 1/2 ounces pork gravy mix ( 1 package of Pioneer Brand Peppered Sausage Gravy Mix )
1 cup cheddar cheese, shredded
6 eggs
1/2 cup milk
to taste salt
to taste black pepper
1 Can (8 oz) biscuits ( 1 can Pillsbury Grands Biscuits )

Directions
Preheat oven to 350 degree’s. Take a 9×13 pan and spray it with Pam or whatever you like to use. Then take the Biscuits and it into 1″ pieces and line bottom of pan. Brown Sausage and scatter over biscuits. Sprinkle with Cheddar Cheese. Whisk eggs and milk with a pinch of salt and pepper and pour it over the pan. Make Gravy mix per package directions and pour over. Bake in the oven for about 30-45 minutes.

Savory Slow-Cooked Northern Beans

Ingredients
1 large onion, chopped
1 Tbsp olive oil
6 clove garlic, chopped
2 lb dry northern beans
4 c water
4 c chicken broth or stock
1 tsp chicken bouillon paste optional, it adds flavor
1 c baby carrots
Salt and pepper to taste
1 Tbsp herbes de provence
1 meaty ham bone or a couple meaty ham hocks

Directions :
1. Place oil in bottom of slow cooker, add onion, garlic and carrots. Next add ham bone, beans, seasonings, broth and water. Stir in bouillon.
2. Cook on high for 6 hours adding more broth or water as beans absorb. Cook until beans are desired tenderness.

Boneless Baked Chicken Thighs

INGREDIENTS
2 lb. boneless skinless , skinless chicken thighs
2 Tablespoons Olive Oil
1 teaspoon diamond Crystal salt kosher 1 teaspoon Sea salt
1 teaspoon of black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon of smoked powdered paprika
1 teaspoon cumin powder ground
1 teaspoon of cayenne pepper

INSTRUCTIONS
The oven should be preheated at 400° F.
Place the thighs of the chicken in an enormous bowl. Include the spice mix and olive oil. make use of your hands to rub your chicken pieces.
The seasoned thighs should be placed in one layer on a baking dish with a rim like a 9 13 X 9 baking dish. If there’s any leftover of the spice and oil mixture inside the bowl rub it onto the chicken pieces as illustrated on the following video.
Bake until the meat is cooked until the juices run clear as well as an instant read thermometer that is inserted in the middle of the largest thigh registers 160oF. For me, it can take around 30 minutes.

Vanilla Buttermilk Pound Cake With Cream Cheese Glaze

Ingredients
1 can Duncan Hines Golden Butter Cake Mix
1 package 8 oz cream cheese, softened
1/2 cup water
4 large eggs
1/2 cup sugar
1/2 cup vegetable oil
2 tsp pure vanilla extract
+To make a basic powdered sugar glaze (optional recipe), you will need:
2 cups powdered sugar
2 t margarine or butter
1 t vanilla
3-4 tablespoons milk or half-half

Step 1: Prepare the pan and preheat the oven
Spray the 10-inch loaf pan with cooking spray and sprinkle with flour. Preheat oven 350 degrees F.

Step 2: Mixing all ingredients
In a large bowl, combine the canned cake mixture, water, eggs, cream cheese, sugar, vanilla extract and vegetable oil. Using an electric mixer, beating ingredients at low speed for 1 mn. After a minute of mixing, scrape the sides of the bowl and beat for two minutes at medium speed.

Step 3: Bake the cake
Once the mixture is well mixed and smooth, pour it into your prepared cake pan. Baking for 35 to 40 mn . On a wire rack, let the cake cool completely.

Step 4: Make the icing (optional)
In bowl, combined powder sugar, butter or margarine, vanilla & milk or half and half. Mixing all ingredients together with a whisk to well mixed.
If desired, add more milk or half-half to thicken the consistency. Once the cake is completely cooled, sprinkle the top with icing.
Enjoy !

Fried Chicken Baked Mac Cheese Collard Greens

Ingredients
Deselect All
House Seasoning:
1/2 cup garlic powder
1/2 cup onion powder
1/2 cup seasoning salt

Chicken:
2 fresh chickens, each cut into 8 pieces
2 teaspoons ground black pepper
Oil, for frying
3 cups all-purpose flour
3-Cheese Macaroni, recipe follows
Sweet Potato Apple Chutney, recipe follows
Collard Green Rolls, recipe follows
Hot sauce, for serving

House Seasoning:
1/2 cup garlic powder
1/2 cup onion powder
1/2 cup seasoning salt
Macaroni and Cheese:
1/2 cup unsalted butter, plus additional for buttering baking dish
5 cups cooked elbow macaroni
1/2 teaspoon ground white pepper
3 1/2 cups shredded sharp Cheddar
1/2 cup all-purpose flour
1 quart milk
12 ounces American cheese, diced
8 ounces cream cheese, diced
2 eggs, beaten

Sweet Potato Apple Chutney:
4 tablespoons butter
2 cups peeled diced fingerling sweet potatoes (about 1 pound)
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground clove
1 1/2 cups apple cider
1 cup peeled, cored and diced Granny Smith apples (about 2 medium)
1/2 cup diced red peppers
1 packed cup light brown sugar
3/4 cup golden raisins
1/4 cup ginger-infused bourbon
House Seasoning:
1/2 cup garlic powder
1/2 cup onion powder
1/2 cup seasoning salt

Rolls:
1 cup vegetable oil
10 cloves garlic, smashed
2 stalks celery, chopped
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
3 cups chopped collard greens plus 12 large collard green leaves, large center stems removed
3 cups chopped mustard greens
3 cups chopped turnip greens
2 jalapenos, seeded and diced
3 tablespoons smoked salt
1/4 teaspoon baking soda
1/4 teaspoon smoked paprika
1/4 teaspoon red pepper flakes

New Orleans Style Shrimp Creole Recipe

Ingredients
1 Tablespoon Butter
1 Tablespoon Olive Oil
1 cup Yellow Onion, Chopped
1 cup Celery, Chopped
1 cup Green Bell Pepper, Chopped
2 cloves Garlic, Chopped
3 Tablespoons Flour
1 can 8 Ounce) Tomato Sauce
1 can (14 Oz. Size) Chicken Broth
⅛ teaspoons Black Pepper
⅛ teaspoons White Pepper
⅛ teaspoons Cayenne Pepper
1 pound Medium Shrimp, Peeled And Deveined
1 teaspoon Lemon Juice
2 whole Bay Leaves
2 cups Boiled Rice (see New Orleans Style Boiled Rice Recipe)

Preparation
In a black cast iron pot melt butter.
Add oil.
Over medium heat sauté all seasonings until wilted, about 5 minutes.
Add flour and blend well.
Add tomato sauce and broth.
Add black pepper, white pepper and cayenne pepper.
Bring to a low boil then reduce the heat and simmer for 30 minutes.
Add shrimp, lemon juice, Bay leaves, cover and simmer for 20 minutes longer.
Remove pot from the heat and allow to stand, covered, at room temperature for about 10 minutes before serving.
Serve over boiled rice.
Garnish with sliced green onion tops.

The cake was gone by day two at my house at six. Everyone begged me to make another one. Only 5 Ingredients

Only 5 Ingredients
3-4 cups strawberries sliced
12-15 Whole Graham Crackers
1 1/2 pints heavy whipping cream
4-5 Tablespoons sugar
1 1/2 teaspoons vanilla

Mix whipping cream, sugar, and vanilla
Line 8 X 8 pan with whole graham crackers.
Spread whipped cream on the graham crackers
Top that layer with sliced strawberries
Repeat this 2 times
Top with remaining strawberries
Chill in fridge approx. 3 hours.
Bring it out and say goodbye to it because it will be gone and it will become a memory…until next time.