Ellen's Butter Pecan Pound Cake

1 box Betty Crocker butter pecan cake mix
3/4 cup vegetable oil
1 cup water
4 eggs
1 tub coconut pecan frosting

Mix all ingredients except frosting.  Beat for two minutes with hand mixer.  Blend in frosting.  Pour into greased floured bundt.  Bake at 350 for 45-50 minutes.  Cool and dust with powdered sugar.

Hash Brown Casserole

Great brunch item or holiday side dish!

1 can cream of chicken soup
8 oz sour cream
1/2 tsp garlic salt
2 lbs frozen shredded hash browns, thawed
2 cups shredded cheddar cheese
1/2 cup parmesan cheese

Grease 13x9 pan.  Combine soups, sour cream and garlic salt in large bowl.  Add potatoes and cheese.  Mix well.  Pour mixture into pan.  Top with parmesan cheese.  Bake uncovered at 350 for 55-60 minutes.

Ropa Vieja

1 Tbsp vegetable oil
2 lb flank steak
1 cup beef broth
8 oz can tomato sauce
1 small onion, diced
1 pepper, seeded and sliced into strips (I use red, since I don't care for green, but you can use either one)
2 cloves garlic, chopped
6 oz can tomato paste
1 tsp ground cumin
1 Tbsp olive oil
1 Tbsp white vinegar

Heat vegetable oil in a large skillet.  Bown flank steak on each side, about 4 minutes each side.  Transfer beef to slow cooker.  Pour in beef broth and tomato sauce, then add the remaining ingredients.  Stir until well blended.  Cover and cook on high for 4 hours or low for 10 hours.

The meat will be very tender and fall apart tender.  Eat with tortillas, or beans and rice.

Cinnamon Pull-Apart

3 cans Hungry Jack biscuits
1 cup sugar, plus 1/3 cup
1 stick unsalted butter
1 cup brown sugar
4 tsp. cinnamon
1 cup chopped pecans

Grease 10" bundt.  Combine 1 cup sugar and cinnamon.  Cut each biscuit into quarters and roll around in sugar-cinnamon mix.  Melt butter and add to brown sugar and 1/3 cup sugar.  Make layers in bundt of dipped biscuits, nuts, and brown sugar mix. 

Bake at 325 for 30 minutes.

Tomato Cheddar Spread

10 oz can Rotel original diced tomatoes with green chilies
1 cup mayo
1 tsp worcestershire sauce
1/2 tsp salt
2 - 8 oz blocks sharp cheddar cheese, shredded (preshredded cheese is not recommended)
4 oz jar chopped pimiento, drained

Stir together first 4 ingredients in a large bowl.  Stir in cheese and pimiento.

Baked Potato Dip

8 oz sour cream
8 oz cream cheese, softened
3 oz jar bacon pieces
2 cups shredded cheddar cheese
1 bunch green onions, diced

Combine in a serving dish.  Serve with dip chips or crackers.

Sausage Cheese Balls

The ol' standby!  So delicious!

1 pound ground sausage (I use hot)
2 cups shredded sharp cheddar
2 cups Bisquick mix

Add ingredients into large mixing bowl.  Combine until well blended.  Fingers work best!

Roll into walnut-size balls.  Place on ungreased cookie sheet and bake at 350 for 10-15 minutes.  Don't overcook as they will get tough.

Flo's Squash Casserole

This is one of my Grandmother Jansen's recipes. 

2 lbs. yellow squash, chopped
1 small onion, chopped
1 stick oleo (butter)
1 can cream of chicken soup
1 pkg Pepperidge Farm cornbread stuffing
8 oz sour cream

Cook squash and onions in very little liquid until tender.  Drain.  Mix the remaining ingredients in a large mixing bowl.  Add squash and onions.  Pour into a casserole dish.  Bake at 350 for 25-30 minutes.

Blueberry Cream Cheese Pound Cake

From Allrecipes.com:

1 (18.25 ounce) package yellow cake mix
1/4 cup white sugar
3 eggs
1 (8 ounce) package cream cheese, room temperature
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/4 cups blueberries

Directions:
1.     Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.

2.     In a large bowl, stir together cake mix and sugar. Make a well in the center and pour in eggs, cream cheese, oil and vanilla. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in blueberries. Pour batter into prepared pan.

3.     Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Taco Dip

1 lb ground beef
1 packet low sodium taco seasoning mix (i.e., Old El Paso)
2 cans bean dip (i.e., Frito Lay)
1 cup salsa
2 cups shredded cheese (mexican blend or cheddar) (you may use less than 2 cups, if desired)
Sour cream, optional

Brown ground beef in skillet, drain.  Add seasoning and water (directions on back of packet).  Spread bean dip in the bottom of a 9x13 dish or disposable aluminum pan.  Then spread the beef mixture.  Top with salsa, sour cream, if desired, and cheese.  Serve warm or room temperature with tortilla chips.

Sloppy Joes

Slop, Sloppy Joes.  One of my favorite comfort foods.  Great for rainy days, or group gatherings.  Keeps great in a slow cooker.

1 pkg. ground beef (we use about 1 1/4 lbs)
1 small onion, diced
1 - 15 oz can tomato sauce
Salt, pepper to taste
1 to 2 TBS Chili powder
Garlic powder (optional)
Cayenne pepper (optional)


In a skillet, brown the ground beef and onions, drain the grease.  Add the tomato sauce, chili powder, and salt and pepper.  Let simmer to desired thickness.  Serve with tater tots or fries. 

Corn Casserole

Or if you're from the South, Corn Puddin'.  Excellent holiday side dish.

1/2 cup butter, melted
2 eggs, beaten
1 (8.5 oz) box corn bread mix (i.e. Jiffy)
1 - 15 oz can whole corn, drained
1 - 14.75 oz can creamed corn
1 cup sour cream

Preheat oven to 350.  Lightly grease or spray a 9x9 baking dish.

In a bowl, combine, butter, eggs, corn bread mix, both corn and sour cream.  Spoon into baking dish.  Bake for 45 minutes.  Top should be golden brown and the middle should be set.

Peanut Butter Cake

By far, the most requested recipe.  Photo to come later.

1 box yellow cake mix (do not use butter recipe)
1 cup peanut butter
1/2 cup light brown sugar, packed
1 cup water
3 eggs
1/4 cup vegetable oil
1 bag chocolate chips
1 bag peanut butter chips
1/2 cup chopped pecans (optional)

Preheat oven to 350.

With a hand mixer, beat cake mix, peanut butter and brown sugar until crumbly.  Set aside 1/2 cup.

Add oil, eggs, and water to mixture.  Blend on low until moist; beat on high for 2 minutes.  Stir in 1/2 bag of each chips.  Pour into greased 9x13 pan.  Sprinkle reserved crumbs and chips on top.  (Add nuts).  Bake for 40-50 minutes.  Use a toothpick to check for doneness.

or what's left of it :)

At last!

It's always a good thing to write down recipes.  Keeping them in my head just isn't working for me anymore.  Kids take over what available space I have left, so when I try to recreate a recipe, I usually leave something out. 

And since my mom and I always have people asking us for a recipe, well, we can suggest they go here. :)

So here will be some simple, homemade comfort foods, and sinfully delicious desserts.

Enjoy!