Recipes – Kristens.page

Southern Pecan Praline Cake

It’s Potluck time again in the office and this time I’m taking a Honey Spiral Ham, Collard Greens, and a Southern Pecan Praline Cake! Can’t say I do anything special to the ham except throw it in an oven bag add some butter and cinnamon and then add the glaze it comes with after heating it up. Collards aren’t hard; just prep them and then cook them in chicken broth, onions, garlic, red pepper flakes and neck bones with a little salt, pepper, vinegar and Tony Chachere’s seasoning. The Southern Pecan Praline Cake isn’t hard either and boy is it delish! It could be for breakfast, dessert, parties orrr Potlucks! Let me know if you try it what you think.

INGREDIENTS

CAKE:

1 box Betty Crocker butter pecan cake mix
16 oz. can Betty Crocker Coconut Pecan Frosting
4 large eggs
3/4 cup canola or coconut oil
1 cup half-and-half for increased flavor instead of water
1/2 cup chopped pecans

BUTTER PECAN GLAZE:

14 oz. can sweetened condensed milk
3 tbsp. butter
1/2 cup chopped pecans

INSTRUCTIONS

CAKE:

Preheat oven to 350°.
Grease or spray a 9×13” baking dish with cooking spray.
In a mixing bowl, combine all the cake ingredients except for the chopped pecans.
Mix well.
Add chopped pecans and stir to combine.
Pour batter into prepared baking dish.
Bake for about 40-50 minutes or until a toothpick inserted in center comes out clean.

BUTTER PECAN GLAZE:

In a small saucepan over medium heat, melt butter.
Add condensed milk and stir.
Heat thoroughly, then add chopped pecans.
Stir again to combine and remove from heat.
Spread over entire top of cake.
Eat up!

Mama’s Sweet Potato Crunch

This time of year everyone is passing around their favorite recipes. The Mac and Cheese that was so cheesy and creamy… the Greenbean Casserole that was oh so delicious… and the pecan pie that was to die for on thanksgiving day. Well I just participated in one of these recipe exchanges and when trying to think of my favorite recipe to make this time of year, I thought of my Mama’s Sweet Potato Crunch! The story behind this recipe-

I was 22 years old and visiting my boyfriend’s (now husband) family for the first time in Florida for Thanksgiving. I got there and his mom said “ok Kristen what will you be making for the dinner party?” I was so nervous… I mean I baked and cooked with mom all the time at home, but this was a family (a LARGE Cuban family at that lol- she has 7 sisters!) that I have never met and definitely didn’t know what they liked and didn’t like to eat! Plus, I know it’s silly, but I was totally intimidated… they call “dressing” STUFFING! LOL y’all southerners will understand. Haha- I called mom and she told me I couldn’t go wrong with Sweet Potato Crunch. I took her word and she was absolutely correct! They raved over it! The dish was completely empty when cleaning up. It has been a go to ever since. One of my husband’s cousins has even called to get the recipe for their Christmas dinners since. I hope you enjoy it as much as we do!

Serves- 6-8

Ingredients:

3 cups cooked mashed sweet potatoes

1 cup white granulated sugar

3 eggs

1 12oz can evaporated milk

¼ teaspoon salt

¼ teaspoon cinnamon

1 tsp pure vanilla

Topping:

1/2 regular-size Yellow cake mix (dry)

1/2 cup butter

1 cup pecan chopped

Directions: Preheat oven to 350°F. In large bowl, combine the first seven ingredients. Pour sweet potato mixture into greased 9″ x 13″ cake pan. Sprinkle dry cake mix on top. Cover with chopped pecans. Drizzle melted butter or margarine on top of pecans. Bake for approximately 1 hour. Cool. Cut into squares. Serve with whipped topping (optional, I like it just as is).

Yummy in my tummy…

Tex Mex Chicken and Zucchini

Tonight I made a delicious new recipe, Tex Mex Chicken and Zucchini. Too yummy not to share. It was easy, cooked in one skillet and like I said delicious!!

INGREDIENTS

1 tbsp avocado or coconut oil (I used coconut oil)
1 medium onion, finely chopped
3 large garlic cloves, minced
2 medium bell peppers, chopped
1 lb boneless and skinless chicken breasts, cut into 1″ pieces
1 cup of frozen or fresh corn
2 large zucchini, diced
14 oz can of black beans rinsed and drained
1 can of Rotel
1 pack of taco seasoning
1 tbsp cumin, divided
1 tsp salt
shredded cheese to top
ground black pepper to taste

INSTRUCTIONS

Preheat large deep skillet on low- medium heat and swirl oil to coat.
Add onion, garlic and bell pepper, saute for 3 mins
Move veggies to the side of the skillet and add chicken. Sprinkle with 1 tsp of cumin, salt and black pepper. cook for about 5 mins
Add corn, beans, Rotel, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low- medium for 10 mins
Sprinkle with cheese, cover and cook for a few minutes until cheese has melted.
Top with green onion and cilantro (I didn’t add this)

You could serve this over rice or quinoa, I didn’t since I’m TRYING to be good… this week at least haha-

Broccoli-Cheddar Cornbread

I made my daddy some Broccoli-Cheddar Cornbread for Father’s Day this past Sunday and thought I would share my recipe. It’s super easy and super yummy! Great to enjoy with a bowl of soup or chili or for a side to any meal really-

INGREDIENTS

1 (10 oz) pkg. of frozen chopped broccoli, thawed and patted dry
1 (8 1/2 oz) pkg. of Jiffy cornbread mix
3 beaten eggs
1 medium onion, finely chopped
1 cup shredded cheddar cheese
1/2 cup (1 stick) butter, melted
1/2 teaspoon of garlic salt (I used Tony Chachere Creole seasoning on this one because my dad doesn’t like garlic)
1/4 teaspoon cayenne pepper (I left it out since the creole seasoning already has a slight kick)

** You can also add Jalapeno peppers in this recipe and it’s so good!**

INSTRUCTIONS

Preheat oven to 375
Grease 8×8 in. square pan and set aside
Combine cornbread mix with eggs, onion, cheese, butter, seasonings
Stir in broccoli
Pour mixture into the prepared panand bake for about 30 mins or until golden brown and cooked through
Allow to cool before cutting into squares
Enjoy!

Sub in a Tub!

Who love’s a good sub sandwich? This girl! My favorite kind is a turkey club sub…. yummo. Tonight it was just me and the girls and I didn’t feel like cooking so I through together a Sub in a Tub salad and it was a big hit! What are the ingredients?? Basically picture any sandwich you would get at a deli or make at home, think about the ingredients, throw them all in a bowl! BOOM! There you have it…Sub in a Tub! Tonight I used:

Romaine Lettuce
Green Bell pepper
Red Onion
Cucumbers
Mozzarella Cheese
Mini Pepperoni
Hard Salami
Pepperoncinis Peppers
Oregano
Salt and Pepper
Red Wine Vinaigrette

Chocolate Eclair- A No-Bake Winner!

Hey y’all! I’m sitting here watching t.v. and wanting something sweet, but trying to be good at the same time (ok I may have already had popcorn and 2 “two-bite” mini brownie bites) sooo I figured instead of baking or junkin- I’d share a favorite sweet treat of mine! Plus it’s super easy to make- a NO BAKE Chocolate Eclair. It’s one of my Grannie and cousin Austen’s favorite items I make, or at least they say they love it when I make it…This is a no-bake pudding dessert that’s so quick and easy to make–everyone loves it. I try to always keep the ingredients on hand in case I need a quick dessert. It’s best if it sits overnight before serving.

INGREDIENTS

2 individual packages graham crackers
2 (3 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting

INSTRUCTIONS

Line the bottom of a 9×13-inch pan with graham crackers. Keep a few crackers off to the side for later.
In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture.
Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.
Frost with chocolate frosting. I usually try and melt the frosting and pour over the pudding for an easier spread.
Crumbled the graham crackers you pulled to the side all over.
Refrigerate at least two hours before serving to allow the graham crackers to soften. Eat up!

Todd’s Buffalo Chicken Cheese Dip

What is your go to appetizer to make or take? Mine is Buffalo Chicken Cheese Dip! It’s quick, easy and so yummy ! Our good friend Todd would bring his delicious Buffalo Chicken Cheese dip anytime we would have a get together, after soccer hang out, or game night, so I’ll give him the credit for this blog 😉

Slow Cooker Buffalo Ranch Chicken Dip - The Magical Slow Cooker

INGREDIENTS

2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
¾ cup Frank’s Hot Wing sauce
1 1/2 cups of shredded cheese

INSTRUCTIONS

Drain the chicken and pull apart with fork. I usually put the pulled/chunked chicken on one side of the crock pot and the 2 blocks of cream cheese on the other side, then top the chicken with the 3/4 cup of sauce and top the cream cheese with the cup ranch. I feel like by putting the wing sauce on the chicken it kind of marinates through, but that could all be in my head. Cook on medium for about an hour or until melted. Once the cheese is melted stir and add the shredded cheese, mix well and cook for another hour on low. When ready serve with tortilla/Frito chips, crackers (chicken flavored are really good with this) or if you like celery, celery sticks I’m sure would go great – but I am not a fan. I hope you enjoy this easy and yummy recipe as much as we do!

One Pot Penne Bolognese

Tonight I made a delicious one pot Penne Bolognese. It’s not authentic Italian Bolognese sauce so don’t judge me if it’s off on some ingredients etc- but either way my dish was delish! AND I only used one pot! I love less mess meals and I’m sure Jason does too since he cleans up the kitchen after dinner.

INGREDIENTS

1 tsp Olive Oil
lb ground beef
1 medium yellow onion
1 carrot (shredded or finely chopped- I shredded a cup of baby carrots b/c that’s what I had)
1 tbl spoon of minced garlic with juices
1 small can of tomato paste
1 (15-ounce) can Rotel tomatoes
1 pk of dry Italian seasoning
3 cups of beef broth
1 cup of milk
1 bx of penne pasta
grated Parmesan cheese (to serve)

INSTRUCTIONS

Brown the beef: Heat oil in a medium-large dutch oven/skillet. Brown beef.
Cook the veggies: add the finely chopped veggies to the pot with the beef and cook over medium heat, stirring often until softened (2-4 mins)
Season and deglaze: add the garlic powder, Italian seasoning, and tomato paste to the pot. Stir until mixed in well. Pour 3 cups of broth, scrapping the browned bits off the bottom of pan with a wooden spoon
Cook the pasta: Add the can of rotel, and uncooked pasta to the pot, making sure to stir everything until pasta is covered with liquid. Bring to a boil, then reduce the heat to a simmer and cook until pasta is done, and 10-15 mins add the cup of milk during cooking. Serve topped with grated parmesan cheese!

I served this with sliced cucumbers and oranges for dessert- Easy peasy and it was a big hit with the family. Let me know if you try it and what you think!

Air Frying a cake, Say what?!

Yep, that’s right, I baked a cake today in my air fryer!

This morning we were under a Tornado Watch with confirmed siting- oh yea 2020- Covid-19 isn’t enough we’re going to throw a tornado at ya -thaaanks- We were ok, but bless those who weren’t- It did cause some damage though, messed up our garage door opener, stove, a tv and R oku. Nothing that can’t be fixed or replaced, so thank you Lord. However, do you know what day it is? April 13th, and what is April 13th- My Hubby’s Birthday!! Happy Birthday Jason!!! Now how in the world am I suppose to bake a cake without an oven??? I don’t have a conventional oven/microwave, I don’t have a toaster oven, we’re supposed to be social distancing so I really don’t want to go buy a cake… So what do I do? Look up “How to cook a cake in the instant pot or air fryer”- I’ve seen them in the past but never tried it all the posts I found showed using spring form pans and I didn’t have that either, but I was determined to make this man a cake so I just went for it! It actually turned out great! Maybe even better than some of my past cakes! Y’all… even Jax ate some and you know he’s picky when it comes to sweets-

Here’s what I did:

INGREDIENTS

1 18.25 oz box of cake mix any flavor- Jason’s favorite is Funfetti
3 eggs
1/3 cup vegetable oil
1 1/4 cup of water

INSTRUCTIONS

Mix ingredients together.
Using non-stick cooking spray, spray an air fryer safe pan
Then set the air fryer safe pan with the cake mix inside of it into the air fryer. (I split the batter up to make 2 layers) Set the time for 20 minutes at 320 degrees F.
After cake is done pull the cake out and let rest of the counter, for frosting/decoration.
Top with your favorite frosting! Jason’s was Rainbow Chip

Easy Peasy Santa Fe Cream Cheese Chicken

Who here loves an easy dinner? ME!!!! *waving arms frantically*

Working a full time job then coming home to just keep working is hard – MOM LIFE! But I would not have it any other way- Easy meal solutions are golden to me, less time in the kitchen, more time with my goobers! This Easy Peasy Santa Fe Cream Cheese Chicken is a huge hit with my family. I also prep freezer bags with the ingredients and store in the freezer for a quick pull later. All you have to do is throw it in the crock pot or InstaPot when desired.

INGREDIENTS

1 (2 1/2 to 3 pound) bag frozen chicken breast or tenderloins
1 (8-ounce) package cream cheese
1 (15-ounce) can black beans, drained & rinsed
1 (8-ounce) can corn, drained
1 (15-ounce) can Rotel tomatoes

INSTRUCTIONS

I always spray the inside of the pot with an oil spray or use a crock pot
liner bag for easy clean up

Put the frozen chicken in the crock pot and add cream cheese on top of
the chicken.

Drain and rinse the beans, drain the corn then add to the crock pot.

Add the Rotel tomatoes.

Cover and cook in your slow cooker on low for 6 to 8 hours. (When using the InstaPot I use the “Stew” option). Stir the ingredients every two hours, if possible, if not it’s fine too. You can shred the chicken when it is done, or just leave it whole.

Turn the slow cooker off and let your chicken sit for about 30 to 45 minutes
before serving. Letting it sit will thicken it a bit, but it will be soupy.
Serve over rice.