Sweet Potato Pound Cake

3 cups all purpose flour.

2 teaspoons baking powder.

1 teaspoon baking soda.

1 teaspoon salt.

1/4 teaspoon nutmeg.

1/4 teaspoon mace (optional).

1/4 teaspoon cinnamon (optional).

1 cup unsalted butter (softened).

21/2 cups sweet potato (cooked mashed).

1 cup of chopped pecans.

DIRECTION: 

Preheat oven to 350 degrees.

Grease and dust with flour a 10 tube pan.

Mix flour, baking powder, baking soda, nutmeg, mace and cinnamon in a medium sized bowl. In a large bowl, beat at high speed with electric mixer, unsalted butter, granulated sugar and brown sugar until light and fluffy.

At low speed, add sweet potato and eggs one at a time until well mixed.

Beat flour mixture into the sweet potato mixture. Add vanilla and mix.

Pour batter into Bundt Pan. Add pecans evenly on top of mix. (You can always add more before you bake if you like them a lot) Bake for approximately 55 minutes to one hour and 10 minutes or until a toothpick inserted comes out clean. Check cake at 55 minutes.

Amazing Mini Fall Pumpkin Pie Croissants

2 tubes of refrigerated crescent rolls.

Pumpkin Pie Filling.

1/2 block of cream cheese.

1 cup of canned pumpkin (not pumpkin pie filling).

1 tablespoon pumpkin pie spice.

3 - 4 tablespoons sugar (granulated or powdered).

DIRECTION:

These start with 2 tubes of refrigerated crescent rolls. Roll each crescent roll out and out lengthwise in 2. This recipe will make 32 mini croissants. Each croissant will get a generous tablespoon of this luscious pumpkin pie filling.

Beat cream cheese and canned pumpkin together until fluffy and creamy.

You do want to stuff them a little full and they are messy to roll up. Now here is the fun part. Mix together 4 tablespoons sugar and 1 tablespoon pumpkin pie spice and roll each pumpkin pie croissant in it.!

Bake at 375 degrees for 15-18 minutes. These are sweet but not so much so sublime little bites of pumpkin pie heaven that are easy and portable and the perfect addition to any fall celebration. Or even just because.

Cheesy Smoked Sausage & Potato Casserole

3 cup Idaho potatoes, peeled, boiled, and out into cubes.

4 tablespoons butter.

4 tablespoons flour.

2 cups milk.

1/2 teaspoon salt.

1/4 teaspoon pepper.

1/2 lb Velveeta cheese, diced.

1/2 cup sharp cheddar cheese, shredded.

1 lb skinless smoked sausage.

1/8 teaspoon paprika.

DIRECTION:

Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown. Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss. Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (use a whisk and stir constantly). Pour white / cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top. Bake in preheated 350 F oven for 35-45 minutes.

The Best Red Velvet Cake

2 eggs.

1 1/2 cups sugar.

1 1/2 cups vegetable oil.

1 teaspoon white vinegar.

2 1/2 cups cake flour.

1 teaspoon baking soda.

2 to 3 tablespoon cocoa powder.

1 cup buttermilk.

1 teaspoon vanilla.

5/8 ounce bottle red food coloring.

Preheat the oven to 350 F. Cream the eggs, sugar, oil and vinegar. Sift the cake flour, baking soda and cocoa together. Add the flour mixture to the creamed ingredients while beating, slowly add the buttermilk. While still beating, add the vanilla and the food coloring. Pour in to three 8-inch layer pans and bake for about 25 minutes. 

Press lightly; if the layers are spongy, then the cake is done. Frost the cooled layers, assemble and frost the top and sides server 12 to 14.

Red Velvet Cake Frosting.

1 (8 ounce) package cream cheese, softened.

1/2 cup butter.

1 (1 pound) box confectioners sugar.

1 cup chopped pecans.

1 teaspoon vanilla extract.

DIRECTION:

Combine the cream cheese and butter and melt over very low heat.

Add the sugar, pecans and vanilla and mix well. if the frosting becomes too thick, add a little milk. Frost one 8-inch or 9-inch layer cake.

Rum Cake Recipe

1 box yellow cake mix.

1 box instant cheesecake or vanilla pudding.

3 large eggs.

1/3 cup water.

1/3 cup coconut oil.

1/3 cup coconut rum or cream soda.

1/2 cup water.

3/4 cup chopped pecans.

GLAZE: 

1 stick unsalted butter.

1-2 oz rum to your tasting or cream soda.

1 cup sugar.

1/4 cup water.

DIRECTION: 

Preheat oven to 340 degrees and prepare your bundt pan, I don't like to use sprays so I just melted a tbsp of butter and coconut oil and coated the pan with the mixture on a clean paper towel. Mix the above cake ingredients on high for about 2 minutes then let it rest. Pour the pecans into the bottom of the pan followed by the cake mixture. Bake for 45 minutes. When the cake has baked, let it cool completely before adding the glaze.

MAKING THE GLAZE:

Melt butter, add rum or cream soda, mix in sugar and water. Stir until mixed. Pour over cooled cake.

Sausage Cream Cheese Crescents

16 oz bulk sausage cooked and crumbled (any flavor).

8 oz cream cheese, softened.

2 can (s) refrigerated crescent rolls.

1 c shredded sharp cheddar cheese (or any cheese).

DIRECTION: 

I have made these and they were a hit!! These look and sound like the perfect meal for breakfast.. So to prepare this recipe you need first to combine sausage & cream cheese together and shredded cheese if you'd like. Then you need to separate rolls into triangles.

Second Step: At this step all what you need to do is to cut eat triangle in 1/2 lengthwise. Then you need to scoop a heaping tablespoon onto each roll & roll up.

Step 3: Finally step, bake at 375 degree F about 15 minutes (till golden brown). Serve and enjoy.

The Best and Easy Banana Pudding

1 8 ounce package Philadelphia Cream Cheese, room temperature.

1 box Nil la wafers cookies.

1 box (3.4 ounce) Jello Banana cream pudding mix.

1 box (3.4 ounce) Jello French vanilla pudding mix.

2 cups whipped cream topping.

1 can sweetened condensed milk.

1 1/2 cups whole milk.

1 1/2 cups heavy cream.

3 bananas, sliced.

1 teaspoon vanilla.

DIRECTION: 

Add cream cheese to a mixer and beat on medium speed until light and fluffy, about 2 minutes.

Add milks, cream, and puddings, beat over low speed for about 2 minutes, add vanilla, mix well.

Fold in 1 cup of whipped cream toppings into pudding.

To assemble pudding, scoop about 1 cup of pudding into bottom of casserole dish, top with Nil la wafers, top with bananas, top with more Nil la wafers.

Pour pudding over Nil la wafers and end with remaining Nil la wafers on top.

Cover and refrigerate for about 4 hours or overnight.

Serve with more whipped cream topping.

Mediterranean Vegetable Rice

4 Fresh Tomatoes.

4 Garlic clove.

1 bunch of thyme.

1 bunch of Parsley.

1 Courgette / Zucchini.

1 Red pepper.

1 Parsnip.

1 carrot.

1 large onion.

1 spring onion.

1 bunch of Pak Choy (optional).

1 can of Chick Peas.

DIRECTION: 

Roughly Chop all vegetable... in a frying pan add two spoons of Olive Oil, add chop tomatoes and Garlic leave to simmer, add thyme parsley. Cook for 5 minutes then add all vegetable except pak choy, cover. When veg's almost cook add can of chick peas and stir, add some salt and pepper and pak choy. cover for 2 minutes.

Hot Cheese Dip

1 roll of jimmy dean's hot pork sausage.

1 block cream cheese, softened.

1 can rotel, hot.

1/2 cup cheddar cheese, grate.

tortilla chips for serving.

DIRECTION:

In a skillet, brown the pork sausage. There wasn't much grease at all, so i didn't drain mine. Turn off the heat, but while the pan is still hot add the cream cheese and stir until combined. Add the entire can of rotel, do not drain, stir to combine.

Lightly spray a square baking dish with cooking spray. Spoon sausage mixture into pan and sprinkle cheese over top. Bake in the oven at 350 for 20-25 minutes until hot and bubbly. Serve with tortilla chips and enjoy. !!

Stuffed Chicken

First you need 6 boneless, skinless chicken thighs.

And also you need one-6 ounce box chicken stuffing mix (the best choice is Stove Top).

Then One 12 - ounce jar chicken gravy.

Finally you need to taste salt, pepper then granulated garlic.

DIRECTIONS:

This is one of the easiest recipes I've found, very tasty recipe and simple. I enjoy it... So to prepare this recipe you need first to prepare stuffing mix and for that you need to follow manufacture directions, and cover, set aside.

Step 2: Now after all that work you need now to spray a 13x9 casserole dish with cooking spray, and after that you need to trim excess fat form chicken and season both sides using salt, pepper then garlic.

Step 3: Now in this step all what you need is to put 1/4 cup of stuffing mix on each piece of chicken and after that wrap sides around and make sure to create a little bundle.

Step 4:  Now in this step you need to put bundles in casserole dish. And then around chicken bundles you need to spoon remaining stuffing into casserole dish. After all that work now cover dish using aluminum foil then bake 375 F about minutes.

Step 5: Finally step, now in this step you need to move out dish from oven, and also remove aluminum foil  next pour gravy over chicken & stuffing. Then finally you need to continue cooking, uncovered between 10 to 15 minutes.

Chocolate Pudding Trifle

2 cups heavy cream.

2 tablespoons confectioner's sugar.

1 teaspoon pure vanilla extract.

One 11-ounce loaf store-bought pound cake, cut into cubes.

4 cups prepared chocolate pudding.

Chocolate shavings, for decoration.

DIRECTIONS:

In a large clean bowl, whip the cream for around 30 seconds until frothy. Add the sugar and vanilla.

Whip again until soft peaks form, being careful not to over whip.

Place an even layer of cake on the bottom of a 3-quart trifle dish. Top with half of the chocolate pudding, smoothing out the layer with a spatula. Cover with half of the whipped cream and smooth out repeat again, starting with the cake. Decorate the top with shaved chocolate.

Refrigerate until ready to serve.

Million Dollar Pie

INGREDIENTS

• 2 graham cracker pie crusts.
• 1 (14 ounce) can Eagle Brand. Condensed Milk.
• 1 (10 ounce) can crushed pineapple.
• 9 ounces Cool Whip.
• 3 tablespoons lemon juice.
• 3/4 cup pecans.

DIRECTION: 

• Mix all Ingredients.
• Pour into crusts. Garnish with extra pecans if you wish.
• Refrigerate 2 hours before serving.