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Saturday, October 31, 2015

7-Up Pound Cake


1 & ½ cups (3 sticks) unsalted butter, softened
3 cups white sugar
5 eggs
2 Tbsp lemon juice
2 Tbsp lime juice
2 tsp vanilla extract
1 cup 7-Up Soda
3 cups all-purpose flour
Zest of one lime
Zest of one lemon
2 cups powdered sugar
1 Tbsp lime juice
2 Tbsp 7-Up Soda


Preheat oven to 325 degrees F. 
Liberally (and I mean it!) grease and flour a bundt pan. If you think you've greased it well, grease it again. 
Seriously. Set aside.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. 
Add the eggs in, one at a time, beating well after each addition. 
Beat in the lemon and lime juice, lemon and lime zests, and vanilla extract to combine. 
Then, alternating with 7-Up and flour, add each gradually until a thick and smooth batter comes together.
Pour the batter into the prepared (and very well greased and floured!) bundt pan and bake for approx. 
60-70 minutes or until a toothpick inserted near the center comes out mostly clean. 
Leave in pan for about 20 minutes before carefully inverting to a wire rack to cool completely.
To make glaze, in a medium bowl, whisk together the glaze ingredients. 
Drizzle on top of the cake and allow glaze to set before cutting into slices.



1 large (29) ounce can sliced peaches - drained
2 sticks or 1 cup of butter - melted
2 cups sugar
2 cups flour
2 cups milk
2 teaspoons baking powder


Preheat oven to 350°.
Pour drained can of peaches into skillet or 9x13 baking dish.
Pour melted butter over the peaches.
Mix sugar, flour, milk and baking powder together to form batter.
Pour batter over peaches and butter.
Bake for 30 to 45 minutes until top is golden brown and edges are crispy.
May take longer in a cast iron skillet.

Wednesday, October 28, 2015

EASY Homemade French Bread


2 1/2 cups warm water
2 Tbs. yeast
3 Tbs. sugar
2 Tbs. white vinegar
1 Tbs. salt
1/3 cup oil
6 1/2 - 7 cups flour
1 egg, well beaten
1 Tbs. water


Recipe makes two large loaves.
In a large mixing bowl add the water, yeast and sugar.
Let sit until bubbly, about 3-5 minutes.
Then add the vinegar, salt, oil and flour, one cup at a time.
Knead on medium speed for 10 minutes.
Place the dough into a greased bowl and let it raise to the top, punch it down and raise again, repeated 2-5 times.
 Once this has been done multiple times put the dough on a greased countertop and divide into 2 sections.
Spray a cookie sheet with cooking spray and sprinkle a thin layer of cornmeal on the bottom of the sheet.
Roll the dough balls into long french bread shapes.
Place on the cornmeal covered cookie sheet and slash the tops of the bread diagonally with a very sharp knife.
Combine the egg and water together and beat well.
Take a brush and spread the egg and water mixture over the bread loaves, this will make the crust crunchy, shiny and golden brown during baking.
Let the loaves rise for 30 minutes or until doubled.
Preheat the oven to 375 degrees and bake for 25-30 minutes.

Red Lobster Shrimp Scampi


    1 lb medium shrimp, peeled and deveined
    1 tablespoon pure olive oil
    2 tablespoons garlic, finely chopped
    1½ cups white wine, I use chardonnay
    ½ fresh lemon, Juice only
    1 teaspoon Italian seasoning
    ½ cup softened butter
    1 tablespoon parsley
    ½ cup grated Parmesan cheese


    Heat cast iron skillet and add olive oil.
    Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
    Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.
    Add white wine, and lemon juice.
    Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
    Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
    Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
    Sprinkle with grated Parmesan Cheese.

Saturday, October 24, 2015

Stuffed Green Peppers


6 green bell peppers
salt to taste
1 pound ground beef
1/3 cup chopped onion
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 teaspoon Worcestershire sauce
1/2 cup uncooked rice
1/2 cup water
Ice Mountain Natural Spring Water


Glaceau Vitaminwater 20 Count Variety Pack
$0.88 - Expires in 4 days
1 cup shredded Cheddar cheese
2 (10.75 ounce) cans condensed tomato soup
water as needed

Monday, October 12, 2015

Southern Candied Sweet Potatoes


 2 cups white sugar
 1 teaspoon ground cinnamon
 1 teaspoon ground nutmeg
 1 pinch salt
 1/2 cup butter
 6 sweet potatoes, peeled and sliced
 1 tablespoon vanilla extract


In a small bowl, mix the sugar, cinnamon, nutmeg, and salt together.
Melt butter in a large skillet over medium heat; add sweet potatoes, and stir to coat.
Sprinkle sugar mixture over the sweet potatoes, and stir.
Cover skillet, and reduce heat to low. Cook, stirring occasionally, for 1 hour, or until the sauce is dark and the potatoes are candied.
They should be tender, but a little hard around the edges.
Stir in vanilla, and serve.
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