Brown Sugar Caramel Glazed Pound Cake

 

Oh pound cake, how I love thee! I was super excited to make this recipe and see how it all turned out, it was amazing! The icing was so good and the cake was super tender! 

Cake

1 1/4 cups butter (room temperature)

2 cups brown sugar

1 cup white sugar

5 eggs

1 1/2 tsp vanilla extract

3 cups flour

1 tsp baking powder

1 cup buttermilk

Glaze

1/4 cup butter 

1/2 cup brown sugar

1/3 cup milk

1 tsp vanilla extract

3 cups powdered sugar

Heat the oven to 350. Grease and flour the pound cake pan then set to the side. In your stand mixer beat together the butter, brown sugar and white sugar. Beat in one egg at a time, scrapping down in between eggs. Stir in the vanilla extract. In a separate bowl whisk together the flour and baking powder. Add 1/3 of the flour mixture then alternate with the buttermilk mixture until it is all added and incorporated. Pour the batter into the cake pan and bake for 65-75 minutes. Remove cake from oven and let it sit for 15 minutes before flipping out of the pan to continue to cool. Once the pound cake has cooled make the glaze. In a pot melt the butter then stir in the brown sugar and milk. Bring to a boil and let boil for 2 minutes. Remove from stove top and allow to cool for 5-8 minutes. Whisk in the vanilla extract and the powdered sugar until smooth then pour over the pound cake.

Quick and Easy Beer Chili

Chili!!!! Chili is always always always a hit with everyone in my family! It's my oldest's absolute favorite food! And my little ones seems to really love it too! Out of all the many chili recipes I've made I think this might be my favorite! This recipe is adapted from Simply Whisked.

2lbs ground beef
1 onion (chopped)
3 cloves garlic (minced)
1/2 tsp salt
5 tbsp chili powder
1/2 tbsp paprika
2 tsp cumin
1 tsp oregano
28oz diced tomatoes
1 cup IPA beer
1 tsp worcestershire sauce
2 cans black beans (drained and rinsed)
1 can kidney beans (drained and rinsed)

In a large pot brown the ground beef then drain off the grease. Add the onion and garlic and cook for another 2 minutes. Lower heat and stir in the salt, chili powder, paprika, cumin and oregano then stir well. Add the diced tomatoes and beer. Bring to a simmer and stir in the worcestershire sauce and all of the beans. Let simmer for 15-20 minutes. Serve with your favorite toppings.

Easy Peanut Butter Fudge

This fudge is so simple to make and is absolutely delicious. I made it then took it to small group last night and everyone went crazy over it! It was the perfect treat to make with my younger who is 3, she could easily help me stir the butter and peanut butter. The process was also super quick so she didn't get distracted or frustrated.

1 cup unsalted butter
1 cup creamy peanut butter
1 tsp vanilla extract
4 cups powdered sugar

Line an 8x8 pan with parchment or wax paper. Place the butter and peanut butter in a microwave safe bowl. Heat in 30 second increments until it is melted and smooth. Stir in the vanilla extract.  Whisk the powdered sugar to break it up then stir it into the peanut butter mixture.  Keep stirring until it all comes together into one ball. Press into the pan and chill for 2 hours in the refrigerator. Cut and store in the fridge.

White Chocolate Cinnamon Pretzels

I made a double batch of these pretzels then put them in snowman cellophane gift bags to pass out to our neighbors and they turned out so cute! I also took some to small group and everyone loved them! They have that salty sweet thing going on and are absolutely addicting. This recipe is from Life In The Lofthouse.

16oz pretzel twists
2/3 cup vegetable oil
1/2 cup sugar
1 1/2 tsp cinnamon
1/2 cup of cinnamon sugar mixture for sprinkling
1 bag white chocolate chips

Whisk together the vegetable oil, sugar and cinnamon. Place the pretzels in a large microwave safe bowl then toss with the vegetable oil mixture. Heat in the microwave for 1 minute then stir and heat for another 45 seconds. Spread out over parchment or wax paper. Sprinkle with the cinnamon sugar mixture. Melt the white chocolate in the microwave, in 30 second increments, stirring in between until fully melted. Drizzle over the pretzels and let sit until the white chocolate has set.

Turkey and Cheese Party Rolls

These were the perfect little pick up food for a get together I was going to!  Everyone raved about them and there wasn't a single one left at the end of the night! This recipe was adapted from Passion for Savings.

8oz cresecent rolls
8 thin cut slices deli turkey
8 slice provolone cheese
1 stick melted butter
1/4 tsp garlic powder
1 tsp poppy seeds

Heat oven to 350. Roll out the crescent rolls and press the seems together. Layer the turkey and cheese over the dough. Roll up tightly then cut into 12 pieces. Place in the bottom of a greased 9x11 pan. Mix together the melted butter, garlic powder and poppyseeds. Brush over the rolls until coated well. Bake for 12-16 minutes or until browned and melty. Remove from oven and cool for 5 minutes before serving.

Taco Crescent Cups

I love anything that is perfect for little kid hands! These taco crescent cups were a super easy dinner and also easy for my kids to eat! Everyone could top them with whatever they wanted and they made for a great quick dinner!

1lb ground beef
1 pkg taco seasoning
2/3 cup water
2 cans crescent rolls
1 cup shredded colby jack cheese
toppings: salsa, sour cream, guacamole, lettuce, tomato

Heat oven to 375. Brown the ground beef then drain off the grease and stir in the taco seasoning and water. Turn the heat down to low.  Open the crescent rolls and seal the edges together then cut into 8 squares. Grease a muffin tin then carefully put the crescent squares down in the muffin tin. Spoon the taco meat into each crescent up then top with cheese. Bake for 14-18 minutes. Remove from oven and let cool for 5 minutes before removing from pan and serving.

Nutella Swirled Blondies

I made these one afternoon and they disappeared from my house way too quickly! Crazy easy recipe that will be a delight for any nutella lover! This recipe is from Dinners, Dishes and Desserts.

1/2 cup butter (melted)
1 cup brown sugar
1 egg
1 tsp vanilla extract
1/4 tsp salt
1 cup flour
3 tbsp nutella

Heat oven to 350. Grease a 8x8 baking dish.  Using an electric mixer, cream together the butter and brown sugar. Stir in the egg and vanilla extract. Then stir in the salt and flour. Pour into the baking dish. Drop spoonfuls of nutella into the batter then swirl with a knife. Bake for 25-30 minutes then remove from oven and allow to cool. 

Sloppy Joe Sliders

I was going to make these when we were getting together with friends but at the last minute that got cancelled so I just made them for dinner for my family.  There wasn't a single one left! They devoured them them all and my son was sad there weren't more.  My 2 year old called them "fluffy joes" which kept us laughing all through dinner too.  This recipe was adapted from Valerie's Kitchen.

1lb ground beef
1/2 cup chopped onion
8oz can tomato sauce
1/2 cup ketchup
2 tsp Worcestershire sauce
2 tsp mustard
2 tsp brown sugar
1 tsp garlic powder
1/2 tsp cumin
12 slider buns
1 cup cheddar cheese
2 tbsp melted butter
1/2 tsp sesame seeds

Heat oven to 350. Cook the ground beef and onions in a skillet.  Drain off the grease. Stir in the tomato sauce, ketchup, Worcestershire sauce, mustard, brown sugar, garlic powder and cumin.  Let it simmer for 10 minutes. Place the bottom half of the buns in a 9x13 baking dish. Spoon the sloppy joe meat onto each bun. Sprinkle with cheese. Top with the other half of the bun then brush with butter and sprinkle with sesame seeds. Bake for 10-12 minutes.

Red Velvet Surprise Cupcakes

I needed to take something sweet to small group the other week and these were perfect! They were easy to throw together and they were easy to transport in the car! They turned out great and might be a new favorite around here!

Cupcake
2 1/2 cups flour
1 1/2 cup sugar
2 tsp unsweetened cocoa powder
1 tsp salt
1 tsp baking soda
2 eggs
1 cup vegetable oil
1 cup buttermilk
1 tsp white vinegar
1 tbsp vanilla extract
1 tbsp red food coloring

Cream Cheese Filling
8oz cream cheese
1/3 cup sour cream
1/4 cup sugar
1 tsp vanilla extract


Heat oven to 350. Line with cupcake liners.  Whisk together the flour, sugar, cocoa powder, salt and baking soda in a mixing bowl. In a separate bowl whisk together the eggs, vegetable oil, buttermilk, white vinegar and vanilla extract. Using a hand mixer pour the wet ingredients into the dry ingredients and mix. Add the red food coloring and mix until combined. Fill the cupcake liners halfway with cupcake batter. Drop in 1 tablespoon of cream cheese filling. Bake for 15-18 minutes or until the cake is cooked through. Remove from oven and let cool for 10 minutes before removing from pan to continue cooling.

Bacon Jalapeno Popper Dip

I love a good dip and with football season just around the corner this is a must have at your next tailgate or football party! I served with both frito scoops and tortilla chips and no matter what you put this stuff on it's sure to be the winner!

16oz cream cheese (softened)
1 cup mayonnaise
4 oz diced jalapenos (drained)
4 oz green chiles (drained)
1 1/2 cups shredded cheddar cheese
1/3 cup crumbled bacon plus 1 tablespoon for topping

Heat oven to 350. Mix together the cream cheese and mayonnaise until combined. Stir in the jalapenos, chiles, shredded cheese and 1/3 cup of crumbled bacon. Spread into a 9x11 baking dish. Top with remaing crumbled bacon. Bake for 25-35 minute or until bubbly. Remove from oven and serve with chips.

White Queso Dip

I've tried a lot of queso recipes over the years. A lot. Too many really.  Bad ones. Okay ones. No good ones. I finally asked a big group on FB and so many people gave me this recipe. My best friend was coming into town a few days later so we tried and it and yes. Yes yes yes. This is it! It was delicious and creamy and perfect!!! This recipe was adapted from Seeded at the Table.

1 1/4 lb block white american cheese (from the deli)
2/3 cup milk
1/2 cup cold water
3 tbsp diced green chiles
3-4 tbsp diced pickled jalapenos
pinch of cumin

Cut the cheese into 1 inch cubes.  Place in the bottom of a  microwave safe bowl. Pour the milk and water over it. Heat in the microwave for 3 minutes stirring in between each minute. Continue to heat for 2 more minutes and whisk between every 30 seconds. Heat for 30 more seconds if it is still too clumpy. Stir in green chiles, jalapenos and cumin. Serve with your favorite tortilla chips. Store leftover in the refrigerator.

Salsa Fresca

This salsa is so easy to make and has the best flavor! I love being able to use all fresh ingredients to make something tasty, it was the perfect appetizer for a warm summer night! This recipe was slightly adapted from Mother Thyme.

1 lb roma tomatoes
1/2 sweet onion
3-4 garlic cloves
1 jalapeno (seeded)
handful of cilantro
juice of 1 lime
pinch cumin
pinch of salt
pinch of pepper

Quarter the tomatoes and place in the bottom of a food processor, top with the sweet onion, garlic, jalapeno cut into pieces, cilantro and lime juice then the seasonings. Pulse several times until it is finally chopped. Refrigerate until ready to serve. 

Hot Broccoli Dip

This dip is so so good! I love anything broccoli and cheese so I loved it. And served with buttery crackers.  Oh my! I doubled it when I made it for our small group. This recipe was adapted from Damn Delicious.




8oz cream cheese (room temperature)
2 1/2 cup chopped fresh broccoli
1 1/2 cups cheddar cheese
1/2 cup sour cream
1/4 cup parmesan cheese
1/4 cup milk
1/2 tbsp creole seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
salt and pepper

Heat oven to 375. Grease a 9x9 baking dish. In a large mixing bowl combine the cream cheese, 1 cup cheddar cheese, sour cream, parmesan cheese, milk, creole seasoning, garlic powder, onion powder, salt and pepper. Stir in the broccoli. Spread evenly into the baking dish. Top with remaining cheddar cheese. Bake for 20-25 minutes. Remove from oven and serve with buttery crackers. 

Buttery Lemon Cupcakes

It's no secret that I love all things lemon.  I made these cupcakes for a party I was having and they were the perfect treat! They were so light and had great but not overwhelming lemon flavor.

Cupcakes
1 cup unsalted butter (room temperature)
2 1/2 cups sugar
5 eggs
3 tbsp lemon zest
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/4 cup lemon juice
3/4 cup buttermilk
1 tsp vanilla extract

Glaze:
2 cups powdered sugar
3-4 tbsp lemon juice

Heat oven to 350.  Line 24 muffin wells with liners. Cream together butter and sugar until light and fluffy. Add eggs one at a time then add the lemon zest. In a separate bowl whisk together the flour, baking powder, baking soda and salt. In a small bowl whisk together the lemon juice, buttermilk and vanilla extract. Alternate adding the flour mixture and the buttermilk mixture to the butter mixture making sure each is fully combined in between. Start and end with the flour mixture. Spoon the batter evenly into the liners. Bake for 25-30 minutes. Remove from oven and let cool for 10 minutes then remove from tin and let cool fully.  Whisk together the glaze and carefully dip the cupcakes into the glaze then let the glaze set up before serving.

Crock Pot Brown Sugar Baked Beans

These baked beans turned out so well! I wasn't really sure how they would be but I think everyone liked them and there weren't a lot of leftovers. This recipe was adapted from Sing For Your Supper. 

3 (28oz) can pork and beans

1 small onion (diced)

1/2 cup bbq sauce

1/2 cup ketchup

3/4 cup brown sugar

2 tbsp yellow mustard

5 slices bacon

Place the pork and beans in the crock pot. Mix in the onion, bbq sauce, ketchup, brown sugar and yellow mustard. Layer the bacon on top. Cook on low for 4-5 hours. Stir halfway through. Remove bacon pieces and serve.

Honey Goat Cheese Spread

This is the easiest thing in the world to make and it's so delicious! It only makes a little bit so if you are having a big party, double or triple it! I made mine the day ahead and it was perfect the next night for my party!

4oz goat cheese log
1 tbsp honey
pinch of salt

In a food processor add your goat cheese, honey and salt. Process until smooth and combined. Place in a refrigerator safe bowl and store until ready to serve.

Homemade Chex Mix

I 

I have had this recipe sitting here waiting to be typed up for over a year. Ridiculous. This is one of my absolute favorite things to make. I like to make it around football season because it's the perfect easy to eat salty snack.  Now I kinda always change it up and add or take away different things. I got this recipe from Mrs. Kathy, you have seen her recipes on my blog before. I'm going to post her original recipe. But sometimes I sub the cheerios for mini bagel chips, I used all peanuts and not mixed nuts, I also sometimes sub another box of cheez-its for 1 of the bags of pretzels. The great thing about this recipe is you can adapted it to the things you like best!

1 box Rice Chex
1 Box Corn Chex
1box wheat Chex
1 Box Cheerios
1 Box Chrispix
1Box Cheez-it's
2 bags pretzels
 1 lg (52oz) can mixed nuts
1 cup butter-melted
1 cup bacon grease-melted (or another cup of butter)
8T Worchestershire sauce
4t seasoning salt
4t garlic salt

 Preheat oven to 250. Mix all of the ingredients in a deep roasting pan. Mix together the butter, bacon grease, worchestershire sauce, seasoning salt and garlic salt.  Pour over the chex mix while stirring to coat well.  Bake for 2 hours, stirring every 20-25 minutes. Remove and let cool before storing in an airtight container.

Bacon Caramlized Onion Dip

I made this for the super bowl this year and it was a great dip. I  love onion dip and bacon can only make it better right? This recipe is adapted from The Cookie Rookie.

6 slices bacon
2 tbsp chives
1 large onion (diced)
16oz sour cream
salt and pepper to taste

Cook the bacon then crumble it and set the the side leaving the grease in the pan.  Cook the onion in the bacon grease over medium low heat until the onions are caramelized and brown.  Remove and allow to cool.  Chop the chives.  In a medium bowl, whisk together the bacon, chives, caramelized onions and sour cream. Season with salt and pepper. Place in the refrigerator for at least 6 hours before serving with chips or veggies.

Oatmeal Blossoms

These cookies are amazing!!! I love oatmeal cookies so I was excited to try this recipe and they were a huge hit! I loved that you put the cookies back in the oven once the kiss is on top, even though the kisses eventually firm back up, they don't get as hard as they are right out of the package. This recipe is from Yellow Brick Road.

2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
3 cups rolled oats
1 cup butter (softened)
1/2 cup white sugar
1/2 cup brown sugar 
2 eggs
1 tsp vanilla extract
40 unwrapped milk chocolate kisses

Heat oven to 350.  Whisk together the flour, baking soda, salt and oats. In a separate bowl beat together the butter, white sugar and brown sugar until light and fluffy. Beat in the egg and vanilla extract. Add the dry ingredients to the wet. Form 1 tablespoon size balls and place on an ungreased baking sheet. Bake for 8-9 minutes. Remove from oven and press a kiss into the center of the cookie then return to the oven for 2-3 more minutes. Be careful not the melt the kisses. Remove from oven and let cool for 3 minutes before removing them to wire racks to cool.  The kisses will be soft for several hours so remember not to smash them.

Cheesy Chicken Bacon Sliders

I made these when we got together with friends the other day, I made three pans of these and every single one was gone at the end of the night! These are great for a party or tailgating!

3 cups shredded chicken
8oz cream cheese (softened)
2 tbsp butter (softened)
1/2 cup cheddar cheese
1/3 cup bacon bits
1 pack pull apart dinner rolls
3 tbsp honey mustard
1 tbsp honey
1/2 cup butter
1 tbsp poppy seeds

Heat oven to 350. In a mixing bowl using a hand held mixer combine the cream cheese and butter.  Add the cheddar cheese. Then add the bacon bits and chicken.  Do not pull apart the dinner rolls, cut them in half and place in the bottom of a 9x11 pan  Spread the chicken mixture over the rolls then place the top on. Cut the rolls into sliders.  In a small bowl melt the butter then whisk in honey mustard, honey and poppy seeds. Pour the mixture over the sliders.  Cover and bake for 15 minutes then remove the foil and bake for 3 more minutes. Serve warm.