Printfriendly

Mama's Rum Cake!


This rum cake is absolutely my favorite type of pound cake.  It's so moist and delicious with just a hint of rum flavoring and it's not overly sweet or rich...the perfect cake for a breakfast cake or for a snack with your afternoon coffee.  The glaze that goes over it just makes it even more delicious and it's also a pretty cake to be a Bundt pan type cake.  This is my mother's recipe and she has always made the very best rum cake.   Is this cake made using a cake mix?  Yes. Is this cake still one of the best cakes you will ever make or eat?  Again, yes!   It's also not a difficult cake to make and even those who are fairly new to baking can do this.  

Here is what you will need:

1/2 cup chopped pecans
1 (18.25 oz.)  yellow cake mix
1 (3  3/4 oz.) instant vanilla pudding and pie filling
1/2 cup vegetable oil
1/2 cup water
4 eggs
1 tsp. vanilla flavoring
1/2 cup dark rum

Rum Glaze

2 Tbs. butter, melted
2 cups confectioners sugar
2 Tbs. dark rum or 2 tsp. rum flavoring
1 to 2 Tbs. half and half or milk
1 cup pecan halves for garnish


Preheat oven to 325 degrees.

Spray a Bundt pan well with nonstick spray for baking.  Sprinkle the chopped nuts in the bottom of the pan.  Mix the cake mix, pudding mix,  oil, water, eggs, vanilla flavoring, and rum until well mixed, about 2 minutes.   Pour over the pecans in the Bundt pan.  Bake at 325 degrees for 50 - 60 minutes.   Remove from oven and let cool for about 30 minutes before removing from pan.

Glaze

Melt butter in a saucepan, combine with confectioners sugar and rum or rum flavoring.  Mix until smooth, adding 1/2 Tablespoon milk at a time until it's thin enough to pour over cake, but not too thin.  You will probably need more of the milk if you use the rum flavoring instead of the actual rum since you use less.


Pour the glaze over the cake letting it run down and over the sides.  If your glaze is thick enough it won't run a whole lot.  Dot the top and down the side a little with the pecan halves.


 Mama's Rum Cake!



Slow Cooker Buffalo Chicken Sliders!

  

If you love Buffalo Chicken Wings, but maybe not the messiness involved in eating them and the cost of preparing them for a crowd, these Buffalo Chicken Sliders might be a good alternative.  They are also more of an actual meal.  Since you cook the chicken in the slow cooker, they are prepared and cooked in advance and can be held for long periods of time in the slow cooker on warm.  These are perfect for game day or for any type of gathering really!   Here is what you will need for these:

6-7 boneless chicken breasts (I used frozen and put them right in the slow cooker frozen)
1 medium size onion, diced
1/2 stick of butter, cut in pieces
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. celery salt
1 pkg. dry ranch dressing mix
1  1/2 cups hot wing sauce, divided ( I used Texas Peete, but any you like works fine)
1 pkg. provolone or Swiss cheese slices
1 pkg. dinner rolls (King's Hawaiian dinner rolls work well)
bleu cheese dressing or ranch dressing
shredded lettuce


Spray a slow cooker with nonstick spray.  Place diced onion in the bottom.  Place chicken on top of the onion.  Sprinkle with the black pepper, garlic powder, celery salt, and ranch dressing mix. Place pats of butter on top of the chicken.  Pour 1 cup of the hot wing sauce over all. Reserve the other 1/2  cup for later.  Cover and cook on high for 3-4 hours or on low for 6-7 hours.


Remove the chicken and shred it with two forks.  Keep about 1 cup of the liquid the chicken cooked in and place the shredded chicken back in it in the slow cooker.  Pour the reserved 1/2 cup of wing sauce over the chicken and mix it all together.  I like to let it cook on low for about another hour, but you can go ahead and serve immediately also.



Place a slice of the provolone on each dinner roll and then the chicken.  Top with shredded lettuce and dressing of your choice or serve plain!  These are going to disappear fast!  If you have a big crowd you will want to double this recipe!











Ten Main Dish Meals for under $10.00!





So many times I get questions about stretching your food dollars and recipes for providing nourishing meals that are tasty, but don't break your budget to put on the table.  When I am asked if I have any recipes for families on limited incomes with several little (and big) mouths to feed  I have to laugh a little.  I was raised by a woman who can pinch a penny until Lincoln begs for mercy...lol.  Mama's penchant for frugality drove us all nuts at times, but now I am glad she knew how to make the most of things.  I watched and listened and learned to shop carefully and to cook very economically, which has come in very handy during my life, because there have been many times I have also, lived on a tight budget for one reason or another.  Even when we didn't have to be quite as careful though, I still bargain shop and cook much like I do during leaner times.  It's just how I was raised and how I was taught to live. 

 Now, I am not an extreme coupon type of person, but I do use coupons whenever I can and I do shop the sales at the stores I frequent.  I use store brands if they are less expensive and still taste good.  I use name brands when they are just better or I have a coupon or they are on sale.  It's all about quality and common sense.  If we won't eat something because the quality is not there, what have I really saved? 

Stretching the food budget is not as hard as some might think, it just takes planning.  One great way to do this in an organized manner, is to make a menu for the week or for two weeks before you shop and then list all of the items you will need for each meal.   Then buy only those items when you shop.  My mother used to do this when we were growing up and money was tight.  I have done this in my more organized days when money was tight also.  Another great tip is to buy in bulk and plan a menu that uses that bulk item two or three times...like a large package of chicken breasts that are on sale or a large package of ground chuck, instead of buying it in 1 - 2 pound packages which are always higher.  If you are relying on older kids or husbands in the household with getting meals started, it also helps them know just exactly what the dinner plans are and where to start.  My mother used to make out a complete menu and tape it to the inside of one of the cabinet doors so everyone was aware of the dinner plans.

Here are 10 great main dish meals that are some of the most popular and most requested on the site and at my house. You can make all of these for right around or under $10.00 each and most of them with a salad or vegetable and bread are a meal.  These will serve 4-6 people depending on your families appetites and some will serve more than 6.  Some of these recipes make a lot of food also that can be served for more than one meal.  

The cost for these recipes is based on food prices in my area, which is fairly typical for the southeastern United States. I also didn't count spices and such in these calculations.  Those are basically staples or should be in your kitchen.


To get the recipes for each click on the name of the dish below each picture:

 


 
 


 
 

 

Creamy Ham and Potato Casserole!


When I still lived at home, years ago, before I got married, it was my responsibility to cook dinner for the family when my mother was working.  This was one thing I never really minded doing, because for as long as I can remember, I have always loved to cook.  My mother usually told me, pretty specifically, what to cook. 

 If you have ever read other recipes you know, I have a tendency to wander from the guidelines and to improvise...a lot.   So, when Mama told me exactly what to cook, at times, I didn't always cook what she said.  Sometimes this worked out really great and other times...not so great, which I would definitely hear about. 

 My little sister was always my best support in my rebellious wandering off the traditional culinary path...probably because she felt sorry for me when it didn't turn out so well. Creative children are always so misunderstood...lol.

This casserole was one of my earliest culinary creations.  I don't even remember what it was I was told to cook, but this was not it, so I held my breath and decided to gamble on it.  I had some leftover ham and I was probably told to make some sort of potatoes and this is what I came up with. 

 Fortunately, is was a hit, because the week before I experimented with shrimp creole and that creole was so hot, it would light you up.  My mother hates spicy!  It wasn't a good outcome!   

 The whole family praised this one and after I was married and cooking on my own, we ate this one a lot.   It's fairly easy, inexpensive and most everyone loves this.  It can also be served as a main dish or as a side dish.  Here is what you will need:

4 medium size potatoes, sliced very thin
2 cups chopped ham (use leftover baked ham or a ham steak diced)
1/2 cup chopped onion
4 Tbs. butter
1 can Cheddar cheese soup
1  (12oz.) can evaporated milk
1 cup milk
1/4 tsp. celery salt
1/4 tsp. garlic powder
seasoned salt
black pepper
2 cups shredded cheddar cheese or Monterrey Jack/cheddar blend


In a skillet over medium heat lightly sauté the onion and ham in the 4 Tbs. butter just until the onion is soft.

Layer 1/2 of the potato slices in a 2 1/2 to 3 quart casserole dish that has been sprayed with nonstick spray.  Sprinkle lightly with seasoned salt and black pepper.

Layer half of the ham, onion and butter mixture over potatoes.

Sprinkle half of the cheddar cheese over the ham.

Repeat layers again with potatoes and ham. In a sauce pan over low heat combine the cheddar cheese soup, the milk and the celery salt and garlic powder until warm and combined.  Pour over the ham and potatoes. The liquid should come up just to the top of the potatoes.

Sprinkle with the rest of the shredded cheese.  Cover and bake in a 350 degree oven for 45 minutes. Uncover and bake for another 30 minutes or until the potatoes are fork tender.  Various types of potatoes require different cooking times so if the potatoes are not fork tender cook a little longer. You might need to recover it if the top starts to get too brown.  Most of the time, these cooking times work perfectly though.  

To prevent spill overs in your oven, you might want to place this on a cookie sheet to bake and make sure your casserole has plenty of room for expansion.  This gets very hot and bubbly, especially while it's covered.   Allow to stand for about 7-10 minutes once it's out of the oven.


Creamy Ham and Potato Casserole! 





Orange Buttermilk Salad!


 
 
This is one of those "salads" that is really almost a light dessert, but however you serve it, it's really delicious.  I am not a person who is really crazy about the congealed, creamy, fruity salads, but this one is one of my favorites.  If you are one of those folks who doesn't care for buttermilk, don't worry, you will never know this has buttermilk in it when it's all mixed together.   Here is what you need for this "Orange Buttermilk Salad": 
 
 
1  8 oz. can of crushed pineapple in syrup
1  5 oz. box of orange flavored Jello gelatin
2 cups buttermilk
1 8 oz. container of whipped topping, thawed
1 (11oz.)  can mandarin oranges, drained
1 cup chopped pecans or walnuts
 
Place pineapple with it's juice in the microwave and cook until it boils...about 2 to 2 1/2 minutes in most microwaves.   Pour orange gelatin in and mix.  Let this cool to room temperature.  Whisk in the buttermilk. Fold in the whipped topping, mandarin orange segments and the nuts.  You can pour this into an 8 cup mold or in a pretty glass serving bowl.  Cover and chill for at least 4 hours or overnight is best. 
 
This basic recipe can be easily altered by to make different flavors.  For example by using cherry gelatin and a cup of chopped maraschino cherries, you can change this to a Cherry Buttermilk Salad.
 
Orange Buttermilk Salad 
 



Easy Peasy Red Velvet Cookies with Cream Cheese Frosting!




These Red Velvet Cookies are so easy, it's ridiculous, really!   Anybody can make these and they are perfect to get the kids involved with.  Buy some cute Valentine sprinkles of various shapes and let them go crazy.  Of course the temptation to eat them before they ever get the frosting on them, much less the sprinkles will be hard to resist.  These are so good!  This is what you will need:


1 box Red Velvet cake mix (be sure to get the 18.5 oz. size)
2 eggs
6 Tbs. butter, melted
1 tsp. vanilla

Cream Cheese Frosting

1  8oz. package cream cheese, softened
4 Tbs. butter, softened
1 lb. powdered sugar
1 tsp. vanilla


Mix cake mix, butter, eggs and vanilla until well blended.  You can mix this with just a whisk or large spoon.  Spray a heavy cookie sheet with nonstick spray or line it with parchment paper. 

Preheat the oven to 350 degrees.

Scoop about 1 Tablespoon out and roll into a ball about the size of a small walnut. Place on the prepared cookie sheet and just slightly press down to flatten a little. Bake for 9-10 minutes.   They will just be starting to crack around the edges and on the top.  That's the way they should look. 

Remove from oven and let sit for 2-3 minutes before removing to a rack to cool.  Let cool completely before frosting.

Make your cream cheese frosting while the cookies cool.  Beat cream cheese and butter until smooth.  Beat in the powdered sugar and add vanilla.

You can chill the frosting while the cookies cool and it goes on the cookies and sets up a little easier or use it at room temperature...whichever works for you!  Sprinkle the tops with sprinkles or colored sugar or just leave plain! 



Baked Bacon Cheese Dip in a Bread Bowl!


This is a yummy concoction of cheeses mixed together with bacon and baked in the oven in a hollowed out bread bowl.  It goes together easy enough, but does require some time to bake. You can serve this with chunks of bread, bagel crisps, or my favorite is tortilla chips.

This would be perfect for your Super Bowl Party.   I like to garnish the top with some chopped green onion and some extra bacon.   This is what you will need:

1 round loaf of bread (I used the King's Hawaiian Bread)
8 oz. cream cheese, softened ( I used light cream cheese and it works fine)
1/2 cup mayonnaise
1/2 cup sour cream
2 cups cheddar or a cheddar Monterrey jack blend, shredded
1 Tbs. dry Ranch dressing mix
1/4 tsp. garlic powder
dash of Tabasco sauce (to your taste)
6-7 strips of bacon, cooked crisp and crumbled
1/4 cup green onions, sliced with some of the green blades


Hollow out the bread bowl, leaving a good amount for a shell.  Place it on a large sheet of foil, on a heavy cookie sheet or pizza pan.

Blend the softened cream cheese, mayonnaise, sour cream, ranch dressing mix, Tabasco sauce and garlic powder until it's smooth.  You can probably just do this with a spoon unless the cream cheese is not soft and then you will need a mixer.  Mix in the shredded cheddar cheese and all of the bacon crumbles except for about 2 or 3 strips for the top. 

Pour into the bread bowl. Cover with the foil and place in the oven at 375 degrees for 1 hour.  Take the foil off the top and bake for about 15 more minutes.  


Garnish with the rest of the bacon and green onions!
Baked Bacon Cheese Dip in a Bread Bowl!



Ten Amazing and Easy Soups!



 
 
Since January is National Soup Month, I decided to bring 10 of our favorite and most popular soup recipes all together in one place to make it easy to find them when you want a good soup for that cold winter day!  These are all inexpensive to make and several of them can be made in the slow cooker also!
 
 

Just click on the name of the recipe below the picture to go to the recipes for each.  Let me know which ones are your family favorites!
 
 
 
 
 
 
  
 
 
  
 
 
 


Creamy Pork Chop Casserole!



This "Creamy Pork Chop Casserole" is one of those dishes that is basically a meal in one pan.  You can add a salad or a green vegetable and bread and dinner is done.  I actually served this with pinto beans, "Crunchy Asian Slaw" and cornbread and it was a wonderful meal.

 This does have 1 can of soup in it, so if you are one of those people who thinks a canned soup will make you keel over right there at the dinner table, you might want to skip this one.  I am being facetious, sort of, but seriously, if you are on a sodium restricted diet, use the lower sodium soup  or substitute low sodium chicken broth blended with about a tablespoon of cornstarch.

 Otherwise, here is what you need for this recipe:

6-8 boneless loin chops
oil for browning chops
1 large onion, sliced thin or 2 medium onions
4-5 medium potatoes, peeled and sliced
4-5 carrots, peeled and sliced or 1 bag baby carrots
1 can cream of mushroom or cream of chicken soup
2 cups milk
seasoned salt and black pepper to taste


Sprinkle the chops with a little seasoned salt and black pepper and brown on each side in the oil in skillet on the stove top.  Spray a 9"x13" baking dish with nonstick spray.  Layer the onion slices in the bottom.  Layer potato slices over the onions.  Sprinkle with just a dash of seasoned salt and black pepper.  Go lightly with the salt, because the soup will add most of the salt to the dish.





Sprinkle the sliced carrots over the potatoes.


Lay pork chops over the carrots.  Mix soup with milk and pour evenly over all.  Cover tightly with foil and place in a 375 degree oven for 1 hour.

Uncover and cook for another 15 to 20 minutes or until chops are just browned and the vegetables are tender.


Creamy Pork Chop Casserole!






 











FOLLOW ME HERE ON FACEBOOK FOR DAILY POSTS:

Follow Me on Pinterest