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Recipes
Salted Caramel Kentucky Butter Cake
By MarieR
Salted Caramel Kentucky Butter Cake is a homemade moist and buttery cake recipe with a caramel butter sauce that is
- 3 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 cup caramel coffee creamer (I used International Delight Simply Pure) (can substitute Buttermilk but leave out the cream of tartar)
- 1 cup unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
- Butter Sauce
- 3/4 cup white sugar
- 1/3 cup butter
- 3 tablespoons caramel coffee creamer ((I used International Delight Simply Pure)
- 2 teaspoons vanilla extract
- Salter Caramel, for topping(makes 1.5 cups or use store bought)
- 1 cup sugar
- 1/4 cup water
- 3/4 cup heavy cream
- 3 1/2 tablespoons unsalted butter
- 1 teaspoon sea salt or kosher salt
Potato Corn Chowder
By MarieR
Potato Corn Chowder Serving more than two? Double the recipe for a cold-weather meal
- Ingredients:
- Serving more than two? Double the recipe for a cold-weather meal.
- Start to Finish: 20 minutes
- Number of servings: 2
- 1 cup loose-pack frozen whole-kernel corn
- 1 cup loose-pack frozen diced hash brown potatoes with onion and peppers
- 3/4 cup water
- 3/4 teaspoon instant chicken bouillon granules
- 1 clove garlic, minced
- Dash white or black pepper
- 1 12-ounce can evaporated fat-free milk
- 1 tablespoon all-purpose flour
- Snipped fresh parsley (optional)
- Directions:
- 1. In a medium saucepan combine corn, hash brown potatoes, water, bouillon granules, garlic and pepper. Bring to boiling; reduce heat. Cook, covered, about 5 minutes or until vegetables are tender. Do not drain.
- 2. Gradually stir the milk into the flour; add milk mixture to vegetable mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
- 3. To serve, ladle the chowder into serving bowls. If desired, sprinkle each serving with parsley. Makes 2 servings.
- Serving Size: 2 cups. Nutrition Facts Per Serving: 281 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 438 mg sodium, 55 g carb., 3 g fiber, 25 g sugar, 16 g protein
- Health & Wellness Search
Peanut Butter Fudge, Easiest
By MarieR
"This is the best recipe for creamy and delicious peanut butter fudge I have ever used
- 1/2 cup butter
- 2 1/4 cups brown sugar
- 1/2 cup milk
- 3/4 cup peanut butter
- 1 teaspoon vanilla extract
- 3 1/2 cups confectioners' sugar
Slaw, Chick-fil-A
By MarieR
Slaw recipe is from Chik-filA as they are discontinuing to replace with a kale salad
- 4 teaspoons distilled white vinegar
- 1/4 cup sugar
- 1/4 dry mustard
- 1/4 teaspoon salt
- 1 cup mayonnaise
- 2 10-ounce bags finely shredded cabbage, chopped
- 1/4 cup carrots, diced
Fudge, Kahlua
By MarieR
Line 8" square baking pan with foil
- 1 +1/3 cups granulated sugar
- 1 7 ounce jar marshmallow creme
- 2/3 cup evaporated milk
- 1/4 cup Butter
- 1/4 cup Kahlua
- 1/4 teaspoon salt
- 2 cups semi-sweet chocolate pieces
- 1 cup milk chocolate pieces
- 2/3 cup nuts, finely chopped
- 1 teaspoon vanilla essence
Poppy Seed Pecan Bread (2 9x5-inch loaves)
By MarieR
Courtesy Georgia Pecan Commission Printed in Southern Cakes Page 93, March 2016(Taste of the South Magazine)
- Glaze:
- 3 Large eggs
- 1 1/2 cups whole milk
- 1 cup plus 2 tablespoons vegetable oil
- 2 1/2 cups sugar
- 2 tablespoons poppy seeds
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 3/4 cup sugar
- 1/4 cup fresh orange juice
Cheese Log, Holiday
By MarieR
DICE GREEN PEPPER-MINCE ONION -SET ASIDE DRAIN PINEAPPLE-SET ASIDE- CHOP PECANS IN PROCESSOR -ADD CREAM CHEESE,PIN...
- 1/4 MED GREEN PEPPER-DICED
- 1/4 SMALL ONION-MINCED-ABOUT 2 TBSP
- 8 OZ CRUSHED PINEAPPLE
- 2 CUPS PECANS-CHOPPED
- 16 OZ CREAM CHEESE - ROOM TEMPERATURE
- 1/2 TSP SALT
- 4 OZ PIMENTO STRIPS - GARNISH
Bourbon Balls
By MarieR
In a small saucepan, bring the cream just to a boil over medium-high heat
- Save your chocolate or vanilla cake scraps in the freezer, or use a store-bought pound cake for these treats. Yields 3% to 4 dozen
- 1 cup heavy cream
- 1/4 cup bourbon
- 1/2 tsp. pure vanilla extract
- 12 oz. bittersweet chocolate, chopped (about 2 1/2cups)
- 8 oz. pecans, toasted and cooled (about 2 cups)
- 8 oz. plain homemade or store-bought pound cake (thawed if frozen), cut into cubes (about 2 1/2 cups)
- 2/3 cup unsweetened cocoa powder, preferably Dutch processed
- 1/3 cup confectioners'sugar
Goulash Soup
By MarieR
Brown the meat in oil or butter
- 2 lbs. beef (cut in small cubes)
- 3 tbsp. oil or butter
- 4 medium onions (chopped)
- 1 clove garlic (minced)
- 2 tbsp. paprika
- salt & pepper tp taste
- 1 tsp. carraway seeds
- 3 tbsp. tomato paste
- 1 bay leaf
- 3 c. water
- 2 c. beef broth
- 1/2 c. red wine
- 4 medium potatoes (cubed)
Popcorn Balls
By MarieR
*about 1/2 cup uncooked kernels
- 1 cup sugar
- 1/3 cup light corn syrup
- 1/3 cup water
- 1/4 cup (1/2 stick) butter
- 1/2 teaspoon salt
- 1 teaspoon vinegar
- 1 teaspoon vanilla
- 3 quarts unsalted popped corn*