Alabama Pecanbread

 

Ingredients You’ll Need

2 cups pecans, finely chopped
1 1/2 cups self-rising flour
1 cup granulated sugar
1 cup brown sugar, packed
1 cup vegetable oil
4 large eggs, beaten
1 teaspoon vanilla extract
1/4 teaspoon salt

Step-by-Step Instructions

Prepare the Oven and Baking Dish
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray. This will help ensure that your pecan bread comes out easily after baking.

Mix the Wet Ingredients
In a large mixing bowl, combine the granulated sugar, brown sugar, beaten eggs, and vegetable oil. Use a wooden spoon to stir everything together until it’s fully blended. This mixture should be smooth and well-combined.

Incorporate the Dry Ingredients
Add in the self-rising flour and salt, stirring until the flour is fully incorporated. Make sure there are no lumps for a smooth batter. Next, mix in the vanilla extract for a hint of warmth and aroma.

Add the Pecans
Fold in the finely chopped pecans until they’re evenly distributed throughout the batter. The pecans are the star of this recipe, adding a rich, nutty texture to every bite.

Bake the Pecan bread
Pour the batter into your prepared baking dish, spreading it out evenly. Place the dish in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean. The top should be golden brown with a slightly crisp edge.

Cool and Serve
Once done, remove the pecan bread from the oven and let it cool for at least 15 minutes before slicing. This will help the bread set and make it easier to cut. Serve it warm for a cozy treat or at room temperature for a quick snack.
Tips for the Best Alabama Pecan bread

BUTTERMILK CORNBREAD

 

INGREDIENTS:

• 1 1/2 cups cornmeal
• 1 cup all-purpose flour
• 1/3 cup sugar
• 4 teaspoons baking powder
• 1 teaspoon kosher salt
• 2 cups reduced fat buttermilk
• 1 large egg
• 6 tablespoons unsalted butter, melted and divided

DIRECTIONS:

1. Preheat oven to 425 degrees F. Place an oven-proof 10-inch cast iron skillet in the oven.
2. In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.

1. In a large glass measuring cup or another bowl, whisk together buttermilk, egg and 3 tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
2. Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes.
3. Working carefully, immediately scoop the batter into the hot skillet. Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Let cool 5 minutes.
4. Serve warm.

Crockpot Angel Chicken

 

Tender chicken breasts in a creamy Italian-seasoned sauce, perfect over angel hair pasta.

Ingredients:

- 4 boneless, skinless chicken breasts

- 1/4 cup butter

- 1 packet Italian dressing mix

- 1 can (10.75 ounces) condensed golden mushroom soup

- 1/2 cup chicken broth

- 4 ounces cream cheese

- 1 pound angel hair pasta

Directions:

1. Place the chicken breasts in the crockpot.

2. In a saucepan, melt butter over low heat. Stir in the Italian dressing mix, mushroom soup, chicken broth, and cream cheese until smooth.

3. Pour the sauce over the chicken in the crockpot.

4. Cover and cook on low for 4-5 hours, or until chicken is tender and cooked through.

5. Near the end of cooking, prepare angel hair pasta according to package instructions.

6. Serve the chicken and sauce over the cooked pasta.

Prep Time: 10 minutes | Cooking Time: 4-5 hours (crockpot) | Total Time: Approximately 5 hours

Servings: 4 | Kcal: Approximately 450 kcal per serving

Caramel Cheesecakes Bites

 

INGREDIENTS

For crust

▢2 1/4 cups graham crackers crushed 

▢2 tbsp brown sugar packed 

▢1/2 cup salted butter, melted (1 stick)

For cheesecake

▢16 oz cream cheese 2 packages 

▢4 tbsp sugar 

▢1/4 cup sour cream 

▢2 eggs 

▢2 tbsp all-purpose flour 

▢1/8 tsp salt

For topping

▢18 tbsp salted caramel 

▢kosher salt

INSTRUCTIONS

Preheat oven to 350 degrees F. In a food processor add the crushed graham crackers, brown sugar and melted butter. Pulse a few times until fine crumbs form. Pat mixture into ungreased mini cheesecake pan in each individual cup. Add the cream cheese, sugar to the bowl of your mixer and mix until smooth. Add the sour cream, eggs, flour and salt to the mixer and mix until well combined and smooth. Add about 2 to 3 tbsp of the cream cheese mixture to each cup. The mini cheesecake pan has 12 cups, there will be crumbs and cheesecake mixture left over for another 6 mini cakes, so if you only have one pan, refrigerate the crust and cheesecake mixture until the pan is free to continue. Bake the cheesecakes for about 15 to 20 minutes. Let the cheesecakes cool and come to room temperature. Melt the salted caramel in the microwave until you can spoon it out. Top each cheesecake with about 1 tbsp of the salted caramel then sprinkle with a bit of kosher salt. Refrigerate until ready to serve.

Savory Cabbage Beef Bake

 

Ingredients:

• 1 lb ground beef
• 1 small onion, chopped
• 1 small cabbage, shredded
• 1 can (14.5 oz) diced tomatoes
• 1 cup cooked rice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper, to taste

Instructions:

1️⃣ Brown the Ground Beef:
In a large skillet, cook the ground beef over medium heat, breaking it apart with a spoon as it cooks. Add the chopped onion and cook for 2-3 minutes until the onion becomes translucent. Drain any excess fat from the beef.

2️⃣ Add the Seasonings:
Stir in the Worcestershire sauce, garlic powder, paprika, salt, and pepper. Mix well, allowing the flavors to blend together for about 1-2 minutes.

3️⃣ Add the Cabbage and Tomatoes:
Add the shredded cabbage and diced tomatoes (with their juices) to the skillet. Stir to combine, and cook for another 5-7 minutes, allowing the cabbage to wilt and soften. The mixture should be moist but not too watery.

4️⃣ Add the Cooked Rice:
Stir in the cooked rice, making sure everything is well-mixed. Taste and adjust seasoning with additional salt and pepper, if needed.

5️⃣ Transfer to a Baking Dish:
Preheat your oven to 375°F (190°C). Transfer the beef, cabbage, and rice mixture to a greased 9×13-inch baking dish, spreading it out evenly.

6️⃣ Bake the Dish:
Cover the baking dish with foil and bake for 25-30 minutes, until everything is hot and bubbly. If you’d like a slightly crispy top, remove the foil during the last 5 minutes of baking.

7️⃣ Serve and Enjoy:
Once baked, remove the dish from the oven and let it rest for a few minutes before serving. This dish pairs wonderfully with a side salad or some crusty bread.

Cupcake Cheese Muffins

 

Ingredients:

• 100g buttermilk margarine (room temperature)
• 1/3 cup white sugar
• 1 cup all-purpose flour (full)
• 1 can condensed milk
• 2 large eggs
• 185g (1 bar) cheese, grated

Instructions:

1️⃣ Prepare the Batter:

In a mixing bowl, cream the buttermilk margarine and white sugar together until light and fluffy.
Add in the eggs one at a time, beating well after each addition. Pour in the condensed milk and mix until smooth and well-combined.

2️⃣ Incorporate Dry Ingredients:

Gradually add the all-purpose flour into the wet mixture. Stir just until the flour is fully incorporated—don’t overmix!

3️⃣ Add the Cheese:

Fold in the grated cheese, reserving a small amount for topping later if desired. Mix gently to distribute the cheese evenly throughout the batter.

4️⃣ Fill the Muffin Cups:

Line a muffin tin with cupcake liners. Spoon the batter into each liner, filling about 3/4 of the way full. If you saved some cheese, sprinkle a bit on top of each muffin before baking.

5️⃣ Bake to Perfection:

Preheat your oven to 350°F (175°C). Bake the muffins for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden and slightly springy.

6️⃣ Cool and Serve:

Let the muffins cool slightly in the pan before transferring to a wire rack. Serve warm for that gooey cheese pull—or enjoy at room temperature with coffee or tea!

Smothered Chicken and Rice

 

What You’ll Need (Serves 4):

• 4 boneless, skinless chicken breasts (or thighs), cut into chunks
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• ½ cup heavy cream
• Salt and black pepper, to taste
• ½ teaspoon paprika (optional, for flavor and color)
• Fresh parsley, chopped (for garnish)
• 3 cups cooked rice (white, brown, or your favorite variety)

Instructions:

1️⃣ Prep the Ingredients:
Chop your onion and mince the garlic. Cut the chicken into bite-sized chunks and season with salt, pepper, and paprika (if using).

2️⃣ Sear the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for about 4–5 minutes, or until browned on all sides (it doesn’t need to be cooked through yet). Remove from the pan and set aside.

3️⃣ Sauté the Aromatics:
In the same skillet, add a little more oil if needed, then sauté the diced onion for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.

4️⃣ Deglaze and Simmer:
Pour in the chicken broth, scraping up any brown bits from the bottom of the pan. Stir in the heavy cream and bring to a gentle simmer.

5️⃣ Add the Chicken Back:
Return the browned chicken to the skillet, reduce heat to low, cover, and let simmer for 10–12 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

6️⃣ Serve Over Rice:
Spoon the smothered chicken and creamy sauce over warm cooked rice. Garnish with chopped parsley and serve hot.