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.

Cheesy Cauliflower Steaks

Cheesy Cauliflower Steaks

 

 

 

 

 

 

 

 

 

 

 

 

 Cauliflower was never one of those veggies that I cooked until recently.  I used to cut it up and add it to my raw veggies with a ranch dip but never really made a recipe out of it.  That is until I decided to make Cauliflower Steaks.  OMG this is so delightful and flavorful. It has become a regular on my menu for side dishes.  Cauliflower is one of those veggies that has a very mild flavor when cooked. But you can wake it up with Parmesan, garlic, and paprika! The flavor is so good and the crisp on the outside but soft and tender on the inside makes them over the top!

 

Cheesy Cauliflower Steaks

1/4 cup olive oil

2 tablespoons Parmesan cheese, grated

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon paprika

salt and pepper to taste

1 large head cauliflower

1/2 cup shredded mozzarella cheese

fresh parsley garnish 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preheat your oven or air fryer to 400° F. Line a baking sheet with parchment paper.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a small bowl, mix the oil, grated Parmesan, spices and salt and pepper to taste. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Remove the leaves from the bottom of your cauliflower and leave the stalk in place. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Slice the cauliflower in half. Then slice those two pieces in half to create your 'steaks'. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Transfer them to your baking sheet and brush the tops with the olive oil mixture. Flip them over and brush the other side.

 

 

 

 

 

 

 

 

 

 

Roast in the oven until the stalk is fork tender and golden brown.  Usually about 20-25 minutes.  Flip them half way through the roasting process. You can also make them in your air fryer and cook for about 15 minutes (flip half way through).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Remove from oven and sprinkle with the shredded mozzarella cheese. Place back in the oven until cheese has melted. 

 

 

 

 

 

 

 

 

 

 

 

 

 

YUM!

 Photography is the property of and copyrighted to Welcome Home.