Red Velvet Cake

Red Velvet Cake is a favorite in the southeastern U.S. This version is easy to make, and the frosting really accentuates the cake. You must add the pecans in the frosting to give it that Southern taste!

Red Velvet Cake

It’s an excellent cake even if you’re not from the south. It’s quite dense but that’s a part of the appeal. Super easy recipe that is straight forward.

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Enjoy this Red Velvet Cake!

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Red Velvet Cake
Ingredients
  • 1/2 cup butter or 1/2 cup margarine softened
  • 1 1/2 cups sugar
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 1 ounce bottle liquid red food coloring
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
Cream Cheese Frosting
  • 1 8 ounce package cream cheese, softened
  • 1/2 cup butter or 1/2 cup margarine softened
  • 1 16 ounce package powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 cup chopped pecans optional
Instructions
  1. Beat the butter at medium speed with an electric mixer until creamy; gradually add the sugar, vinegar, and vanilla, beating well.
  2. Add the eggs, 1 at a time, beating until blended after each addition.
  3. Add the food coloring, beating until combined.
  4. Combine the flour, and the next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Pour into 2 greased and floured 9-inch cakepans.
  5. Bake at 350 degrees for 20-22 minutes or until a wooden pick inserted in center comes out clean.
  6. Cool in pans on wire racks for 5 minutes; remove from pans and cool on wire racks.
  7. Spread Cream Cheese Frosting between layers and on top and sides of cake.
  8. Cream Cheese Frosting: beat cream cheese and butter until creamy; gradually add sugar and vanilla, beating well.
  9. Stir in pecans if desired.

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Up Next: 

Bisquick Coffee Cake

Recipe based on one by ratherbeswimmin’
Photo by Ami in D-land

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Lemon Bars

Before I ran across this recipe I was never a Lemon Bars fan. Now, with this recipe, I’m a lemon bar freak! These are so very easy to make and they have an incredibly creamy, luscious taste.

Lemon Bars

I took a batch to work and I think I’ve made many more lemon bar fans.

Don’t eliminate the lemon zest from these — it totally makes the bars POP!

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Lemon Bars
Ingredients
Crust
  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1 cup butter chilled
Topping
  • 4 large eggs
  • 1 1/2 cups sugar
  • 1/4 cup flour
  • 6 tablespoons fresh lemon juice
  • 2 tablespoons freshly grated lemon zest
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • powdered sugar
Instructions
  1. For the crust, mix together the flour, sugar, and butter until crumbly.
  2. Pat into the bottom and 1/4-inch up sides of a buttered 9x13 inch baking pan. Bake in a 350°F oven for 15 to 20 minutes, or until lightly browned.
  3. Meanwhile prepare the topping. Beat eggs slightly.
  4. In a separate bowl, stir together the sugar and flour. Add to the eggs and beat well. Add the lemon juice, peel, baking powder, and salt. Beat until smooth.
  5. Pour over the baked crust. Return to oven and bake 25-30 minutes longer, or until just set.
  6. Sprinkle with powdered sugar while hot. Let cool and cut into bars.

Enjoy these Lemon Bars!

Up Next:

Brownie Cheesecake Cherry Bars

Recipe based on one by Dancer^
Photo by Marg (CaymanDesigns)

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Teriyaki Chicken

In the mood for oriental? This Teriyaki Chicken is an easy to make dish that you more than likely have all the ingredients for in your pantry. It’s really easy, fairly inexpensive and the leftovers are super!

Teriyaki Chicken

I’ve had teriyaki chicken at restaurants that was really horrible. So I set out on my own to make it at home the way I like it. This is the basic recipe I use now.

Sometimes I’ll add other stuff. Like fresh broccoli or slivered carrots. But the basic recipe is my go to. It’s that good.

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Teriyaki Chicken
Ingredients
  • 1 1/2 pounds boneless skinless chicken breasts cut in thin pieces
  • 3/4 cup water
  • 1/2 cup cup soy sauce
  • 3/4 -1 cup brown sugar I use the 3/4 cup as we don't like ours that sweet
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground ginger
  • 1/2 tablespoon cornstarch
  • 1 tablespoon vegetable oil
Instructions
  1. Combine the water, soy sauce, brown sugar, garlic and ginger. Whisk to mix well.
  2. Marinate the chicken in half of the sauce 2-3 hours, turning once.
  3. Stir the cornstarch into the remaining sauce and bring to boil over medium-high heat, stirring constantly, until the mixture boils and thickens slightly.
  4. Cool this mixture to room temperature.
  5. Drain the marinade off of the chicken, reserving 2 tbsp of the marinade; discard the remaining marinade.
  6. Stir fry the chicken in vegetable oil until chicken in almost done.
  7. Stir in the reserved 2 tbsp of marinade and continue stir frying until the chicken is done and glazed.
  8. Serve over hot rice with cooled teriyaki sauce.

Enjoy this Teriyaki Chicken!

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Up Next:

Southern Fried Chicken Livers

Recipe based on one by Troop Angel
Photo by Bayhill

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Cherry Cheese Pie – Delicious & No-Bake

Boy, talk about easy. This Cherry Cheese Pie is so simple to make! A nice, rich dessert that looks harder to make than it is!

 

There’s just something about cherries and chocolate. A combination that’s hard to beat.

The rich and creamy filling melts in your mouth. It’s also loaded with eye appeal with the cherry topping. It couldn’t be any easier and your guests will all pleased with the outcome.

A great “pie” recipe that’s easy and delicious!!

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Cherry Cheese Pie
Prep Time
20 mins
Cook Time
0 mins
Chill Time
3 hrs
Total Time
3 hrs 20 mins
 

Cherry Cheese Pie is a no bake pie that's absolutely delicious.

Course: Dessert
Cuisine: American
Keyword: Cherry Cheese Pie
Servings: 6
Calories: 365 kcal
Ingredients
  • 1 9-inch chocolate crust
  • 1 package cream cheese softened
  • 1 can Eagle Brand Condensed Milk
  • 1 teaspoon vanilla extract
  • 1/3 cup ReaLemon juice
  • 1 can cherry pie filling chilled
  • toasted almond sliced
Instructions
  1. In larger bowl, beat the cream cheese until fluffy. Gradually add in the Eagle Brand; blend thoroughly.
  2. Stir in the lemon juice and vanilla.
  3. Pour half of the cherry pie filling into the pie crust. Pour the cream cheese mixture over the cherries and spread evenly. Chill 3 hours or until set.
  4. Top with the balance of the pie the filling and toasted almonds before serving.

 

Enjoy!

Up Next: 

Ultimate Lemon Meringue Pie

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Recipe based on one by Graybert
Photo by buttercreambarbie

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Southern Buttermilk Pie Recipe

I had never heard of a southern buttermilk pie recipe before until I ran across this one. But I’m so glad I found it. I just love this!

 

It’s like a pie full of sweet, creamy, buttery custard. It’s great both warm and after being popped into the fridge to cool.

A perfect recipe!

I first saw this recipe on a cooking show on TV. It was touted as an Amish recipe. I don’t know about that but I know what I like and I love this pie!

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southern buttermilk pie recipe
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Southern Buttermilk Pie Recipe
Prep Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
 

A delicious southern treat featuring buttermilk. 

Course: Dessert
Cuisine: American
Keyword: Southern Buttermilk Pie Recipe
Servings: 6
Calories: 395 kcal
Ingredients
  • 1/2 cup butter
  • 1 1/2 cups sugar
  • 3 tablespoons flour
  • 3 eggs beaten
  • 1 pinch salt
  • 1 teaspoon vanilla
  • 1 cup buttermilk
  • 1 9 inch deep dish pie shell either your own recipe or store bought
Instructions
  1. Preheat your oven to 400°F.
  2. Beat the butter and sugar together until light. Add the eggs and beat; then beat in the vanilla.
  3. Sift the dry ingredients together and add to the batter alternatively with the buttermilk; beat until smooth.
  4. Pour into a deep dish pie shell and bake at 400F for 10 minutes, reduce heat to 350F and bake for 50-60 additional minutes.
  5. The pie should turn a nice golden brown and a knife inserted should come out clean.
  6. I think it is absolutely best when it is just still warm.
Recipe Notes

I think it is absolutely best when it is just still warm.

Enjoy This Southern Buttermilk Pie Recipe!

Up Next: 

Old Fashioned Raisin Pie

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Recipe based on one by thefensk
Photo by calletenienterey

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Texas Sheet Cake – Chocolate Sheet Cake Recipe

This Texas Sheet Cake is a great recipe. A made from scratch chocolate sheet cake that’s almost as easy as one from a mix. I’ve made it several times and it always turns outs moist and delicious.

Texas Sheet Cake

I think it’s actually better the morning after.

This one is definitely a keeper.

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Texas Sheet Cake
A made from scratch chocolate sheet cake with an easy chocolate frosting featuring pecans. 
Course: Dessert
Cuisine: American
Servings: 12
Calories: 669 kcal
Ingredients
Sheet Cake:
  • 1 cup butter melted
  • 1 cup water
  • 4 tablespoons cocoa
  • 2 cups white sugar
  • 2 cups white flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 ⁄2 cup sour cream
  • 1 teaspoon vanilla
Sheet Cake Frosting:
  • 1 ⁄2 cup butter
  • 4 tablespoons cocoa
  • 6 tablespoons milk
  • 1 lb confectioners' sugar
  • 1 cup pecans chopped
  • 1 teaspoon vanilla
Instructions
Sheet Cake:
  1. Put the butter, water and cocoa in a large pan and bring to a boil. Remove from heat and add the rest of the batter ingredients. Mix with electric mixer until smooth.
  2. Pour into an 11 x 16 x 1.5-inch jelly roll pan. Bake at 350° for 20 minutes.
Sheet Cake Frosting:
  1. Bring the butter, cocoa, and milk to a boil. Remove from the heat and stir in the confectioners' sugar and the nuts. Add the vanilla.
  2. Pour on the cake as soon as it comes out of the oven.

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Tips And Tidbits About This Texas Sheet Cake

Choose a sturdy sheet pan, preferably one with at least 1-inch tall sides and a nice, flat base. Grease the baking sheet with nonstick spray and line with parchment paper, then grease the parchment paper.

Depending on your pan you might want to grease + flour the pan as it will make it much easier to remove the cake later!

Pour your batter into the prepared pan and smooth it into an even layer (as much as you can), using a spatula.

Up Next: 

Do Nothing Cake

Recipe based on one by mahatfield
Photo by May I Have That Recipe

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Greek Penne Pasta

Greek Penne Pasta – Another great pasta recipe I just had to add to my collection. The toasted pine nuts put this over the top. Delicious, easy and quick to make!

Greek Penne Pasta

Great for a busy day. Add Greek seasoned chicken for a delicious meal!

Whats not to like? It’s quick, inexpensive, healthful and tastes great. This will be made often in my house.

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Greek Penne Pasta
Ingredients
  • 12 ounces uncooked penne
  • 1 teaspoon olive oil
  • 2/3 ounce pine nuts about 2 tbsp
  • 1 1/2 teaspoons minced garlic
  • 10 ounces frozen chopped spinach thawed (I used freshly cooked spinach and it was just fine)
  • 1 lb plum tomato chopped
  • 4 ounces feta cheese crumbled
  • 6 medium olives black,pitted and chopped (I prefer the green Greek or Italian olives)
Instructions
  1. Cook the pasta according to the package directions (without butter or oil), drain and set aside.
  2. Coat a large skillet with cooking spray. Add the olive oil and heat over medium-high heat until the oil sizzles. Add the pine nuts and garlic. Cook and stir until pine nuts are golden brown, about 3 minutes.
  3. Stir in the spinach and tomatoes and cook until heated through, stirring occasionally, about 3 minutes.
  4. Add the spinach mixture to the pasta and toss until combined.
  5. Serve the pasta sprinkled with feta cheese and black or green olives.

Enjoy this Greek Penne Pasta!

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One-Dish Microwave Spaghetti

Recipe based on one by Trixyinaz
Photo by Pam-I-Am

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Garlic Shrimp Pasta – Quick & Easy

This Garlic Shrimp Pasta is great to make on a weeknight. It’s so quick, easy and delicious! It’s nice that the cook is in control of the outcome of this recipe.

You can do so many different things to create a variety of dishes.

Add some lemon juice to the shrimp just before tossing in the pasta and toss in a good amount of Parmesan cheese, allowing it to melt in before serving.

You can also add a little wine and Alfredo sauce, plus some chives and mushrooms.

For seasonings in addition to salt, pepper and Italian seasonings, add in some McCormick’s Perfect Pinch “Roasted Garlic & Bell Pepper” and “Lemon Herb.”

Most anything you do it’ll come out fantastic!

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Garlic Shrimp Pasta
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Garlic Shrimp Pasta
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Pasta tossed with a garlicy shrimp and butter sauce! 

Course: Main Course
Cuisine: American
Servings: 4
Calories: 210 kcal
Ingredients
  • 1 lb medium shrimp deveined and tails removed
  • 1 lb spaghetti noodles more or less, depending on family size
  • 6 -8 garlic cloves according to personal taste, minced
  • 1/4 cup butter
  • olive oil 3 drizzles
  • Italian seasoning
  • fresh ground pepper
  • red pepper flakes
  • salt
  • herbs according to taste
Instructions
  1. Boil the pasta in the water until tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done.
  2. While the pasta is boiling, wash the shrimp. Melt the butter over medium heat. Add shrimp and let it cook until a little pink and starting to curl. Then add the garlic.
  3. Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled.
  4. Add the pasta to the skillet. Add the seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there.
  5. Keep tossing all the ingredients around in the skillet until all is incorporated and hot. Enjoy!

Enjoy this Garlic Shrimp Pasta!

Up Next:

4-Minute Spicy Garlic Shrimp

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Recipe based on one by Jessica K
Photo By Dine & Dish

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Family Favorite Healthy Minestrone Soup

What a delicious soul warming soup. This is definitely a family favorite Healthy Minestrone Soup recipe. I’ve tried others and keep coming back to this one, because it’s usually healthier (no oil) and I usually have the ingredients on hand.

Healthy Minestrone Soup

It’s such a healthy filling meal. I’m not sure where the recipe came from, but it’s been on a piece of paper that is falling apart so I must have had it for a while.

Yes it takes a little time to chop the vegetables but that’s about all there is to it. I really don’t mind… a lot of times I find it relaxing.

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Family Favorite Healthy Minestrone Soup
Ingredients
  • 4 cups vegetable stock or 4 cups vegetarian chicken stock
  • 2 14 1/2 ounce cans stewed tomatoes
  • 1 large potato cubed
  • 1 onion chopped
  • 2 celery ribs chopped
  • 2 carrots chopped
  • 1 large cabbage finely chopped
  • 2 tablespoons Italian seasoning
  • 1 15 ounce can kidney beans
  • 3 cups fresh corn kernels or canned will work
  • 1 large zucchini sliced
  • 1 cup pasta uncooked
  • salt to taste
  • pepper to taste
Instructions
  1. In a large soup pot combine the stock, the undrained tomatoes, potato, onion, celery, carrot, cabbage, and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.
  2. Stir in the beans, corn, zucchini, and pasta. Simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.

Up Next: 

Panera Broccoli Cheese Soup

Recipe based on one by Enjolinfam
Photo by lazyme

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Roasted Kielbasa and Potatoes

This Roasted Kielbasa and Potatoes recipe is very good and so easy to throw together. Simple, quick, and definitely exceeds expectations. You can’t beat that!

 

I make this dish a lot and even though it’s great as is I do alter it sometimes.

Sliced onion and green pepper add flavor and texture when I’m in the mood and have those items.

A few cloves of crushed garlic also adds to the dish.

Leftovers are great mixed with eggs and made into a breakfast casserole with some cheese on top!

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Roasted Kielbasa and Potatoes
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Roasted Kielbasa and Potatoes
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

This Roasted Kielbasa and Potatoes recipe is delicious and quick enough for a weeknight supper.

Course: Main Course
Cuisine: American
Keyword: Roasted Kielbasa and Potatoes
Servings: 6
Calories: 345 kcal
Ingredients
  • 5 -7 potatoes washed and cut up into bite-size chunks (skin on)
  • 1 package kielbasa cut into bite size pieces
  • 1 package dry onion soup mix
  • 1/4 cup canola oil
Instructions
  1. Preheat your oven to 425 degrees.
  2. Mix all the ingredients in a large bowl. Pour into a 9x13" baking pan. Roast in the oven, covered with foil for approximately 1 hour. Stir after 1/2 hour.

 

Enjoy!

Up Next: 

Easy Peasy Potato Kielbasa Skillet

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Recipe based on one by *Petunia*
Photo by Cheechio

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