Cream cheese pound cake

 

Ingredients

1 1/2 cups Salted butter, 3 sticks, softened

8 ounces cream cheese, softened

2 & 2/3 cups white sugar

6 eggs

1 tablespoon vanilla extract

1 tablespoon butter extract, or flavoring

3 cups cake flour, spooned and leveled
1/4 teaspoon salt

For the vanilla glaze:

3 tablespoons butter, melted

2 & 1/4 cups powdered sugar

3 tablespoons milk , or water

1 & 1/2 teaspoons vanilla

Instructions

• Preheat the oven to 300 degrees F. Grease a standard size bundt pan well with butter or nonstick spray. Lightly dust with flour, turning it upside down to remove excess. Set aside.
• In a large bowl or stand mixer, beat the butter and cream cheese well, until high and fluffy. Think at least 2-3 minutes.
• Gradually add the sugar with the mixer running. Beat for another couple minutes. This helps beat air into the cake.
• Add eggs, one at a time, mixing until just combined each time.
• Stir in the vanilla and butter extract.
• Add the cake flour and the salt. Mix until combined thoroughly.
• Pour the batter into the prepared pan, smoothing the top.
• Bake at 300 for 1 hour and 15 to 30 minutes. (Mine took 1 hour 27 minutes) The top should be golden and a toothpick should come out clean.
• Cool the cake in the pan for 10 minutes, then carefully loosen the edges with a knife. Invert onto a cake plate.
• Cool for 1 hour, and then serve.
• To make the vanilla glaze: melt the butter in a medium bowl.
• Add half the powdered sugar and beat well.
• Add milk and vanilla, beat well.
• Add the rest of the powdered sugar and beat.
• Drizzle over the cooled cake.

Cube steak

 Ingredients:

• 4 Cube Steaks and pound them out thin.
• 2 Packets of McCormick Brown Gravy Mixes + 3 Cups Water
• 1 Large Onion Cut in half and sliced
• Flour for dredging steaks
• 1 teaspoon Seasoning salt 
• 1 teaspoon Garlic powder 
• 1 teaspoon Onion powder 
• 1 teaspoon Paprika 
• About 2 TBLS of oil for frying

1. Start by seasoning your steaks (both sides)
2. Dredge steaks in flour. I found I missed a couple spots on my steaks while I was seasoning them so as I dredged, I added seasoning to places I had missed.
3. After all your steaks have been successfully floured, set them aside to fry
4. In a large, deep frying pan, cover just the bottom of your pan with vegetable oil and heat over medium.
5. Once the pan is good and hot fry three of your steaks about 3 to 4 minutes on each side. Remove the steaks and fry the other three the same way. Remove steaks and set aside
6. Whisk the McCormick gravy packets and the 2 cups of water into the frying pan, being careful to scrape up the bits on the bottom as you go. As soon as the gravy is simmering, place the cooked steaks back into the pan with the gravy and top with sliced onion. I like to push my onion down into the gravy so they get a more caramelized texture. Simmer 30 more minutes or until steaks are heated through and are tender.

Peanut butter cookies

 Ingredients

• ½ cup cold butter or shortening (shortening works best)
• 1 cup peanut butter
• 1 cup brown sugar
• 1 cup white sugar
• 2 eggs beaten
• 2 cups all purpose flour
• 2 tsp. baking soda
• dash of salt

Instructions

• Preheat oven to 350 degrees.
• Mix the shortening with peanut butter in a mixer until smooth.
  
• Add brown sugar, white sugar and beaten eggs.  Mix well.
• Gradually blend in the flour, baking soda and salt.
• Drop cookie dough onto a cookie sheet in 2 Tbsp. scoops.
• Bake at 350 degrees for 12 minutes.
• Cool on cookie sheet for 5 minutes, then transfer to paper-lined sheets for cooling.
• 
  

Salmon nugget Alfredo

 INGREDIENTS

  

• 1 lbs pasta such as tagliatelle, fettuccine or lasagna noodles cooked and then sliced into three pieces.
• 1 shallot
• 1 clove garlic
• 1 tbsp butter
• 7oz salmon fillet, skin removed, sliced and then cut into cubes or nuggets 
• 1/2cup of chicken broth 
• 1cup double/heavy cream
• 2cups mixed greens such as spinach, arugula, watercress
• ½ lemon, zest and 1 tbsp juice
• ¼ tsp of seasoning salt 
• 1 tbsp fresh parsley, chopped

INSTRUCTIONS

 

• Cook the pasta in a large pot of salted boiling water according to package instructions. 
  
• While the pasta is cooking remove the skin from salmon fillet, check for residual bones, remove if any found and cut into bite-sized pieces. Season with seasoning salt and pepper and sear on all sides in 1 tbsp of butter in a large pan until cooked all the way through. It won't take longer than 2-3 minutes. Remove to a separate plate. 
  
• To the same pan add 1 tbsp olive oil, chopped shallots and minced garlic and saute over low heat for 1-2 minutes, turn the heat to medium and add chicken broth and let it simmer for 5-7 minutes, then add the heavy cream and mixed greens or spinach 
• ( I love using spinach)
• with seasoning salt, lemon zest and lemon juice. Mix to combine, then add the drained pasta to the sauce and toss to combine, top with seared salmon, chopped parsley and serve.

Delicious Gumbo

 Ingredients

• 1 teaspoon olive oil
• 1 pound chicken thighs chopped - chicken breast is good too
• Seasoned Salt and pepper to taste (I use 1 teaspoon each) not combined.
• 12 ounces andouille or smoked sausage sliced into ¼ inch slices
• ½ cup  oil or vegetable oil
• ½ cup flour
• 1 medium bell pepper chopped
• 1 medium onion chopped
• 1 medium celery stalk chopped
• 3 cloves garlic chopped
• 1 cup okra I used frozen
• 2 tablespoons Cajun seasoning or more to taste
• 6 cups chicken stock
• 3 bay leaves
• 4 tablespoons chopped parsley + more for serving
• 1 tablespoon filé powder or to taste if desired ( see below)
• For Serving: Cooked white rice if desired

Instructions

• Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.
• Season chicken with salt and pepper and add to the pan along with the sliced andouille. Cook a couple minutes per side until browned. Set aside until ready to use.
• Add ½ cup oil to a large pot and heat to medium heat. Add flour and stir. Cook for 20-30 minutes, constantly stirring, until the roux browns to the color of chocolate. 
• Add peppers, onion, celery and garlic. Stir and cook about 5 minutes.
• Add chicken and andouille. Stir and cook for 1 minute.
• Add okra, is (optional)Cajun seasoning and chicken stock. Scrape up the brown bits from the bottom.
  
• Add bay leaves and cook at medium-low heat for 1 hour to thicken. You can simmer longer if you’d like. Taste and adjust for salt.
  
• Stir in parsley and cook 5 minutes.
• Remove from heat and stir in filé powder, if using. I don’t use a file powder. A file powder is used to thicken.
• Serve into a bowl, over white rice if desired, and garnish with extra parsley.

I did not buy a gumbo file . 

What I did was mix 1/2 cup of flour  1/2 cup of cold water and whisk very well to make sit there were no lumps and added it to my gumbo, then I adjusted the seasonings . But taste it first.

Beef liver and onions

 

Ingredients

• 3 Tablespoons bacon grease (butter or vegetable oil work too)
• 3 small onions
• 3/4 to 1 pound beef liver, sliced thin
• 1/2 cup flour
• 1/2 teaspoon salt or seasoned salt
• 1/4 teaspoon black pepper
• 1/4 cup hot water

Instructions

• Slice onions thin.
• Heat bacon grease in a large skillet. Fry until soft in the grease. Remove from pan and set aside. 
• Combine flour, salt and pepper. 
• Dust beef liver in flour mixture.
• Fry dusted liver in remaining bacon grease (if dry add a little bit of vegetable oil first). 
• Once the bottom is golden brown, flip. Add the onions back on top and brown the second side. 
• Remove to hot platter. 
• Optional: add a little bit of leftover flour to the drippings (no more than a tablespoon of flour), whisk. Add hot water, and whisk and heat until pan gravy forms. 
• Pour over liver and onions on platter, and serve

Sausage breakfast casserole

 Ingredients

• 8 eggs
• 1 pound pork sausage , I used a spicy sausage but you don’t have to. You can use turkey sausage. 
• ( do you boo)
• 1 1/2 cups whole milk or heavy cream
• 1 package 30 oz bag frozen shredded hash browns thawed out
• 2 cups cheddar cheese
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 tsp garlic powder

Instructions

• Preheat oven to 375 and spray 9 x 13 pan with non stick cooking spray. Or a little oil.
• Brown pork sausage (or cook your meat if you use a different kind) in skillet, over medium heat, breaking into small pieces. Drain grease and set aside.
• Whisk eggs, heavy cream or milk and all spices together. 
• Layer ingredients in a casserole dish. Start with adding your thawed hash browns, precooked sausage, layer of cheese, and then pour on whisked egg mixture.
• Cover with foil. 
• Bake for 40 minutes, remove foil, and then bake for another 10 or 20 to brown the cheese just a little bit but not to dry it out.
• Serve your Sausage Hash-brown Breakfast Casserole with the family or cut it up into pieces and freeze it.
• This will make a perfect meal prep breakfast.