PECAN UPSIDEDOWN CAKE

from: https://bluesbestlife.com/pecan-upside-down-cake/#recipe

Pecan Topping
1/2 cup unsalted butter
1/2 cup light brown sugar packed
1/4 cup light corn syrup
1 tbsp bourbon optional
1 tsp vanilla extract
1/4 tsp salt
1 3/4 cups pecan halves roughly chopped

Cake
1/2 cup unsalted butter softened
1/2  cup granulated sugar
1/4 cup light brown sugar packed
2 large eggs room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup whole milk
1/4 cup plain Greek yogurt, or sour cream

Instructions

Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper. Make sure to grease the pan and parchment really well so the cake releases!

Place the pecans in a dry skillet over medium-low heat and toast for 3–5 minutes, stirring frequently, until fragrant. Remove from the heat and set aside to cool.

In a small saucepan over medium heat, melt the butter. Add the brown sugar and corn syrup, stirring until the sugar dissolves and the mixture is smooth. Let the mixture come to a boil and time for one minute while stirring and remove from the heat. Carefully stir in the bourbon, vanilla, and salt as this will cause it to bubble vigorously.

Pour the caramel into the prepared pan. Sprinkle the chopped pecans all over the caramel in the pan.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a seperate large mixing bowl, beat the softened butter, granulated sugar, and brown sugar for 2–3 minutes, until light and fluffy. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.

Add the flour mixture to the butter mixture in three additions, alternating with the milk and yogurt Begin and end with the dry ingredients, mixing just until combined. Avoid overmixing.

Carefully spoon the cake batter over the pecan topping and spread it into an even layer, taking care not to disturb the pecans.

Bake for 32-35 minutes, or until the center is set and a toothpick inserted into the cake comes out clean or with a few moist crumbs.

Allow the cake to cool in the pan for 10–15 minutes. Run a thin knife around the edges, place a serving plate over the pan, and carefully invert. Let the pan sit for about a minute before lifting it off. If any pecans stick to the pan, gently remove them and place them back onto the cake while the topping is still warm.

EASY BRAZILIAN LEMONADE

from: https://houseofnasheats.com/brazilian-lemonade-limeade/#wprm-recipe-container-15254

4 juicy limes washed and scrubbed clean
6 cups water
1 cup granulated sugar
6 tbsp sweetened condensed milk

Wash limes thoroughly by, scrubbing the skin with hand or dish soap to remove any pesticides or wax. Slice off the ends of each lime, then cut them into 1/8ths.

In a blender, combine half of the water, half of the sugar, and half of the limes, then pulse 5-7 times. Pour through a fine-mesh strainer into a pitcher, pressing the lime pulp with a spoon to help release juices, then discarding the remaining skins and pulp. Repeat with the other half of the water, sugar, and limes.

Stir the sweetened condensed milk into the limeade and serve with lots of ice and thin slices of lime for garnish. If the drink tastes bitter at all, you can add a little extra sweetened condensed milk or sugar as needed.

CHICKEN AND RICE SOUP

3 cups chicken broth

1 cup white rice cooked as directed
1-2 chicken breasts

1 cup carrots sliced

1 bay leaf

2 tsp thyme

2 tsp parsley

2 tsp each garlic and onion powder

2 tsp each minced garlic and onion (or fresh diced onion and minced garlic)

Salt and pepper to taste

Add everything into a pot. Bring to a boil and cook until chicken is fully cooked and carrots are tender. Shred chicken and add back to the soup. Remove bay leaf from the soup and serve.

RED SAUCE

from: ResNexus

Servings10
Cook Time ~75 mins

1 pound Italian sausage, casings removed
1 pound ground beef
1 chopped small onion
3 crushed cloves of garlic
2 tsp brown sugar
1 (12 oz) can of Hunt's Tomato Paste.
2 (28 oz) can Hunt's diced tomatoes (one can is petite diced, one can is regular diced) Or you can use fresh tomatoes.
2 (15 oz) cans Hunt's tomato sauce
2 cups of water
3 tsp dried basil
2 tsp dried parsley flakes
1 tsp salt
1/4 tsp ground black pepper
1/4 cup red wine
salt & pepper to taste

Instructions

Brown meat and Italian sausage (break it up as you stir it. You may want to heat up a little olive oil (about 2 minutes) before adding the meat...) Add chopped onions to the meat mixture and continue cooking. Stir occasionally until onions are softened. Next, add your diced tomatoes, tomato paste, and tomato sauce. Next, mix in the spices, sugar, and garlic. Once your sauce is cooking (bring to a boil), add your wine and water. Simmer on low (stir often) for an hour.

ALFREDO (NEW)

from: ResNexus

Servings 10

Cook ~75 mins

1 pint heavy cream 

1/2 cup butter 

2 tbsp Cream Cheese 

3/4 cup parmesan cheese (fresh shredded)  

1 tsp garlic powder 

Salt 

Pepper

Pasta Water 

Instructions

In a saucepan combine butter, heavy cream, and cream cheese. Simmer until melted and mixed well, stirring the whole time. Add parmesan cheese and garlic powder. Simmer for 15-20 minutes on low stirring often. Add salt and pepper. Save some of the pasta water to add at the end to thin the sauce out if needed. 

CREAM PIE RECIPE

from: Syme's 

Graham cracker crust
2 small boxes vanilla pudding, made as instructed for pie filling (on the box)
Large cool whip
Fruit for topping

Make pudding for pie filling
Mix in about 1 1/2 cups of cool whip
Pour into pie crust
Chill overnight

Serve with fruit toppings and more whipped cream

WHITE LASAGNA SOUP

from: https://www.thereciperebel.com/white-lasagna-soup/#wprm-recipe-container-26130

2 tablespoons unsalted butter
1 medium onion (finely chopped)
3 cloves garlic (finely minced)
2 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon red chili flakes
3 cups low-sodium chicken broth
2 boneless skinless chicken breasts (about 1 lb)
1/4 cup sun-dried tomatoes (chopped)
2 cups dry, short pasta or broken lasagna noodles
1 cup half-and-half
2 tablespoons cornstarch
1 cup fresh spinach (roughly chopped)
Ricotta cheese, Parmesan cheese, and shredded mozzarella cheese for garnish

Instructions
Melt the butter in a large Dutch oven or soup pot over medium heat.
Add the onion and cook, stirring, until just starting to brown, about 3 to 4 minutes.
Stir in the garlic, Italian seasoning, salt, pepper, and chili flakes. Cook for 1 minute.
Stir in the broth. Add the uncooked chicken and sun-dried tomatoes.
Increase the heat to medium-high and bring to a simmer. Cover and reduce the heat to medium-low and cook for 12 to 15 minutes, until the chicken is cooked through (a meat thermometer inserted into the chicken reaches 165°F).

Meanwhile, in a large pot of boiling, salted water, cook the pasta according to the package directions.
Remove the chicken from the soup and shred with two forks.

In a small bowl, whisk together the half-and-half and cornstarch. Stir into the soup and cook for 1 to 2 minutes, until slightly thickened.

Stir the shredded chicken, cooked pasta, and spinach into the pot and heat through.
Taste and adjust seasonings if desired. Serve with cheese, as desired.