Butter Pecan Cake

 

 

 

 

 

 

 

 

 

 

 

 

 

One of the easiest cakes to make and OMG it is so delicious.  Pecans and coconut and buttery flavors. This one has a twist and I love making it.  You see, the frosting goes on the inside of the batter to give it texture and more flavor. That's right... frosting goes in with the batter on this one!  Oh and yes, it starts with a boxed mix but it ends up homemade and one of the moistest cakes you’ll ever bake.  And the added bonus…. your house smells incredible!

 Butter Pecan Cake

 

1 box butter pecan cake mix

4 eggs

1 cup water

1 cup vegetable oil

1 container coconut pecan frosting

 

 

 

 

 

 

 

 

 

 

 

 

 

Preheat oven to 350 degrees.  Grease a bundt pan or use non-stick spray to coat the interior well.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the cake mix to a large mixing bowl.  Add in the four eggs. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Add the water and the oil and mix with a hand mixer until blended. Do not over mix, just until ingredients are blended.

 

 

 

 

 

 

 

 

 

 

 

 

Now add the entire can of coconut pecan frosting. Using your hand mixer blend everything together until smooth.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pour into a greased bundt or tube pan. Bake for 38 to 43 minutes. Cool.

 

 

 

 

 

 

 

 

 

 

 

 

NOTE:

You can decorate this cake anyway you want.  Sometimes I make a glaze and let it run down the sides and then sprinkle chopped pecans on top.  

 

 

 

 

 

 

 

 

 

 

 

 

 

This time I frosted the top with cream cheese frosting and added whole pecans.

 

 

 

 

 

 

 

 

 

 

 

 

 

You won't believe how moist this cake is until you try it!
 

Photography is the property of and copyrighted to Welcome Home.

Grilled Cheese Hotdogs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Say the word hotdog around here and you’ll find Randy front row and center.  He loves hotdogs made anyway you can think of.  So, I make some different versions for him from time to time just to keep him entertained.  This time I made a simple grilled Cheese Hot Dogs and he loved them.  The secret?  Grilled butterflied hotdogs and provolone.

 Grilled Cheese Hotdogs

8 jumbo hot dogs, butterflied

8 slices country white bread (more dense than white bread)

8 slices deli-cut American cheese (white or yellow)

8 slices sharp provolone cheese

Room temperature butter, for spreading

 

For the grilled cheese: Heat a flat, nonstick griddle to medium heat. Add the hot dogs, flat-side down, and griddle until golden brown and slightly caramelized. Set aside. 

 

 

 

 

 

 

 

 

 

 

 

Meanwhile, build your grilled cheese.

Butter outside pieces of bread from crust to crust making sure you cover the entire surface.  Set aside.

On the inside of the bread that is not buttered, place 1 slice American, 1 slice provolone, two butterflied and griddle hot dogs. Lay the buttered side down on the hot griddle.  Close the sandwich with the top slice of bread making sure the buttered side is face up.

 

 

 

 

 

 

 

 

 

 

 

 

Place on a nonstick skillet set to medium heat, and cover. Griddle until golden brown and the center starts to get gooey. Flip, cover, and continue to griddle until the cheese is fully melted and the exterior is golden brown. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cut and serve with a side cup or bowl of the hot dog sauce. Repeat to make more sandwiches.

 

Hotdog Sauce:

1/2 cup yellow mustard

3 tablespoons green relish

1 teaspoon celery seed

1 small Roma tomato, seeded and small diced

 Whisk together the mustard, relish, celery seed, and tomato and set aside. Dip grilled cheese hotdogs in sauce if desired.

Photography is the property of and copyrighted to Welcome Home.