Crustless Broccoli And Onion Quiche

 Ingredients

1 tablespoon extra-virgin olive oil, plus extra for baking dish

1/2 large onion, diced

2 cups broccoli florets, cut into 1-inch pieces

4 large eggs

1 cup low-fat (1%) milk

1/3 cup freshly grated Pecorino Romano cheese

1/2 teaspoon fine sea salt

Freshly ground black pepper

1/2 teaspoon dried oregano

1/4 cup brown rice flour

dash paprika

Directions

Preheat the oven to 350°F. Lightly oil a 9-inch square baking dish and set aside.

In a large skillet, heat oil over medium heat. Add onion and cook, stirring frequently, until softened, about three minutes. Add broccoli and cook about five minutes or until just tender. Transfer vegetables to prepared pan.

In a large bowl, beat together eggs, milk, Romano cheese, salt, pepper and oregano. Whisk in rice flour. Pour egg mixture evenly over vegetables. Sprinkle with paprika and bake until set, about 35 minutes. Cool quiche 10 minutes before serving

Applesauce Bread

 

Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups unsweetened applesauce

1/2 cup chopped walnuts (optional)

Directions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

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

In a large bowl, cream together the softened butter and sugar until light and fluffy.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the applesauce. Begin and end with the dry ingredients.

Fold in the chopped walnuts, if desired.

Pour the batter into the greased loaf pan and smooth the top.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Orange Meringue Pie Is Even Better Than Lemon

 Ingredients

1 (9 inch) unbaked pie crust

3/4 cup sugar

1/3 cup cornstarch

1 pinch salt

1 cup orange juice

1/2 cup lemon juice

1/4 cup water

4 eggs, separated

4 tablespoons butter or margarine, cut into pieces

2 teaspoons grated orange zest

1/2 cup diced orange segments

1/2 cup white sugar

1/4 teaspoon cream of tartar

Directions

Preheat oven to 400 degrees F (205 degrees C). Line pastry with aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; bake about 5 minutes more.

In a small saucepan, stir together the 3/4 cup sugar, 1/3 cup cornstarch, and salt. Mix in the orange juice, lemon juice, and water. Whisk in the egg yolks. Cook over medium heat, stirring frequently, until thick and bubbly, about 5 minutes. Remove from heat, and stir in butter and orange zest. If desired; stir in diced orange segments. Pour into prepared pie crust, cover with plastic wrap, and set aside to cool.

When pie filling has cooled to room temperature, preheat oven and prepare meringue. Preheat oven to 350 degrees F (175 degrees C). In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/2 cup sugar and cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over pie, making sure the meringue completely covers the filling and meets the edges of the pie crust.

Bake in preheated oven until meringue topping is golden brown, about 15 minutes.

Homestyle Banana Pudding

 

Ingredients

1 box Nilla wafers (12 oz box)

2 ½ cups sugar

6 cups whole milk

6 sliced bananas

1 cup self-rising flour

6 eggs, separated

1 teaspoon real vanilla

Directions :

Preheat oven to 350° Crumble enough wafers to cover the bottom of a 9″ x 13″ glass dish and set aside remaining wafers to use for decoration after it’s done.

Combine all dry ingredients (except for ½ cup of sugar to use later for meringue) in a large pot. Then, in a different bowl, combine all wet ingredients (to include the 6 egg yolks only and set aside egg whites for meringue).

Slowly add wet into dry mixture and stir until completely dissolved and cook over low heat until thickened to pudding consistency. The trick is to stir continuously and not to get too hot so you don’t burn the pudding. Once ready, remove from heat and let cool to room temperature. Place sliced bananas over wafers and pour mixture over them.

In a separate bowl, beat the 6 egg whites and slowly add in the remaining ½ cup sugar until a stiff meringue forms and then pour over pudding.

Put in the oven for 8-10minutes or until golden brown on top.

Cabbage Roll Casserole

 

INGREDIENTS

2 lbs ground beef

1 white onion, chopped

2 garlic cloves, minced

2 (24 oz) jars marinara sauce

1 teaspoon dried thyme

1/2 teaspoon dried dill

1/2 teaspoon dried sage

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

2 cups cooked white rice

4 bacon strips, cooked and crumbled

1 medium head (2 lbs) cabbage, shredded

1 1/2 cups mozzarella cheese, grated

INGREDIENTS

2 lbs ground beef

1 white onion, chopped

2 garlic cloves, minced

2 (24 oz) jars marinara sauce

1 teaspoon dried thyme

1/2 teaspoon dried dill

1/2 teaspoon dried sage

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

2 cups cooked white rice

4 bacon strips, cooked and crumbled

1 medium head (2 lbs) cabbage, shredded

1 1/2 cups mozzarella cheese, grated

PREPARATION

Preheat oven to 375°F and grease a 9×13-inch baking dish with butter or nonstick spray.

In a large skillet, cook ground beef and onion over medium heat until meat is cooked through. Add garlic and cook 1 minute more.

Drain grease and stir in 1 jar of the marinara sauce, along with the thyme, dill, sage, salt, and pepper. Bring to a boil, cover, reduce heat and simmer for 5 minutes. Stir in bacon and rice and remove from heat.

Line baking dish with a third of the cabbage. Evenly top with half of the meat/rice mixture. Top with another third of the cabbage, remaining meat mixture, and final third of the cabbage.

Pour remaining jar of marinara sauce over the top. Cover tightly with aluminum foil and bake for 45 minutes.

Remove foil, top with cheese and bake until cheese is bubbly and melted, 10-12 minutes.

Let rest 5 minutes before serving. Enjoy!

Preheat oven to 375°F and grease a 9×13-inch baking dish with butter or nonstick spray.

In a large skillet, cook ground beef and onion over medium heat until meat is cooked through. Add garlic and cook 1 minute more.

Drain grease and stir in 1 jar of the marinara sauce, along with the thyme, dill, sage, salt, and pepper. Bring to a boil, cover, reduce heat and simmer for 5 minutes. Stir in bacon and rice and remove from heat.

Line baking dish with a third of the cabbage. Evenly top with half of the meat/rice mixture. Top with another third of the cabbage, remaining meat mixture, and final third of the cabbage.

Pour remaining jar of marinara sauce over the top. Cover tightly with aluminum foil and bake for 45 minutes.

Remove foil, top with cheese and bake until cheese is bubbly and melted, 10-12 minutes.

Let rest 5 minutes before serving. Enjoy!

Classic Cottage Pie

 

INGREDIENTS

1 1/4 pounds potatoes, any variety, peeled and cut into chunks

3 large cloves garlic, minced

3/4 cup sour cream

2/3 cup cheddar cheese, divided (1/3, 1/3)

1 pound lean ground beef or ground turkey

1 (12 oz) package frozen peas and carrots

1 tablespoon Worcestershire sauce

1 cup broth, vegetable or beef

1 tablespoon Italian seasonings

2 tablespoons ketchup

1/2 cup half-and-half (more if needed)

3 tablespoons unsalted butter, cut into single tablespoons

PREPARATION

Boil water in a large saucepan. Place potatoes in water and boil 20 minutes.

Preheat oven to 375°F.

Brown ground meat in large skillet, drain. Return meat to pan and add frozen vegetables, Worcestershire sauce, broth, Italian seasonings, minced garlic, and ketchup. Stir to incorporate and cook for 5-7 minutes.

Drain potatoes and return to pot. Mash in sour cream, butter, and half-and half, 1 teaspoon salt and 1/2 teaspoon pepper (more or less, to taste), whipping until smooth.

Mix 1/3 cup cheese into potatoes.

Pour meat mixture into greased 9×13-inch baking dish. Spoon and spread potatoes on top of meat layer.

Bake 25 minutes. Pour rest of cheese on top and bake another 5 minutes, or until cheese begins to brown.

Pineapple Coconut Dream Cake

 

Ingredients

For the Cake:

3 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup unsalted butter, room temperature

1/2 cup granulated sugar

5 large eggs

2 teaspoons vanilla extract

1 cup coconut milk

1 cup crushed pineapple, drained

1 cup shredded coconut

1/2 cup pineapple chunks (for garnish)

1/2 cup toasted coconut flakes (for garnish)

For the Cream Cheese Frosting:

1 cup (8 oz) cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to ensure the cakes don’t stick during baking. For extra security, line the bottom of each pan with parchment paper.

Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Sifting the ingredients ensures they’re well combined and free of clumps, contributing to a light and fluffy cake texture.

Cream the Butter and Sugar

In a large bowl, beat the butter and sugar together until light and fluffy, about 3-5 minutes. This process is crucial for incorporating air into the batter, which helps the cake rise properly.

Add the Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. This helps prevent curdling and ensures the batter stays smooth. Stir in the vanilla extract.

Alternate Wet and Dry Ingredients

Gradually add the flour mixture to the butter mixture, alternating with the coconut milk. Start and end with the flour mixture, mixing until just combined to avoid overmixing.

Fold in Pineapple and Coconut

Gently fold in the drained crushed pineapple and shredded coconut using a spatula. Be careful not to overmix, as this could make the cake dense.

Bake the Cake

Divide the batter evenly among the three prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.

Prepare the Cream Cheese Frosting

While the cakes are cooling, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and beat until fluffy. Mix in the vanilla extract. If the frosting is too thick, add a tablespoon of milk or cream to achieve the desired consistency.

Assemble the Cake

Place one cooled cake layer on a serving plate and spread a layer of frosting over the top. Add the second layer and repeat. Top with the third layer and frost the top and sides of the cake evenly.

Garnish

Sprinkle toasted coconut flakes on top and around the edges of the cake. Garnish with pineapple chunks arranged as desired for a decorative and flavorful finishing touch.

Lemon Rhubarb Loaf with Glaze

 

Ingredients

To whip up your Lemon Rhubarb Loaf with Glaze, gather the following ingredients:

1/2 cup butter, softened

1 cup sugar

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 eggs

1/4 cup lemon juice

Zest of 1 lemon

1 cup rhubarb, chopped (optional for rhubarb flavor)

For the glaze:

1 cup powdered sugar

2-3 tablespoons lemon juice

Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C) and greasing a loaf pan.

Cream the Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add Eggs: Beat in the eggs one at a time, ensuring they are fully incorporated.

Mix in Flavors: Add the lemon juice and lemon zest to the mixture, stirring until well combined.

Combine Dry Ingredients: In another bowl, whisk the flour, baking powder, and baking soda.

Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix!

Incorporate Rhubarb: Fold in the chopped rhubarb, ensuring it’s evenly distributed.

Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Once baked, let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack.

Make the Glaze: In a small bowl, whisk the powdered sugar with lemon juice until smooth. Drizzle over the cooled loaf.

Homemade Banana Split Cake Pudding Poke Cake

INGREDIENTS

Cake

1 box yellow cake mix

3 eggs

1 cup water

1/3 cup vegetable oil + 2 tbsp oil to line pan

Pudding

1 large package or 2 small packages of vanilla or banana cream pudding (I used the kind you cook but you can try instant)

3 cups milk (to package directions)

Topping

1 can crushed pineapple (undrained)

2 sliced (ripe if possible) bananas

maraschino cherries

chopped walnuts

chocolate chips

Redi whip/dairy topping

DIRECTIONS

Prepare yellow cake by mixing three eggs, water and oil together and blending softly into box cake mix. Spread oil in pan to keep cake from sticking. I think this works better than the spray but you can use spray too. Bake at 350 degrees for 20-23 minutes to desired brownness. Allow to cool for at least an hour.

Prepare cook or instant pudding. Chill in refrigerator for at least an hour.

Mix pineapple and bananas into pudding. Poke holes in cake using a straw. Spread pudding mix over cooled cake.

Top with nuts, chocolate chips and cherries. Chill at least an hour if you can!

Serve with dairy whipping.

ENJOY!

Ranch Spinach Dip: A Flavorful, Creamy Delight

 

Ingredients

1 (10 oz) package frozen chopped spinach, thawed and drained

1 cup sour cream

1 cup mayonnaise

1 packet ranch dressing mix

1/2 cup chopped green onions

1/2 cup shredded Parmesan cheese

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper, to taste

Optional: 1/2 cup water chestnuts, chopped

Directions

Step 1: Prepare the Spinach

Thaw and Drain Spinach:

Thaw the frozen spinach and squeeze out any excess moisture. You can use a clean kitchen towel or paper towels to help press out the water.

Step 2: Mix the Dip

Combine Ingredients:

In a large mixing bowl, combine the sour cream, mayonnaise, and ranch dressing mix. Stir until well blended.

Add Spinach and Other Ingredients:

Add the drained spinach, chopped green onions, shredded Parmesan cheese, garlic powder, and onion powder to the mixture. Stir until all ingredients are well incorporated.

Season:

Taste the dip and add salt and pepper as needed. If desired, stir in chopped water chestnuts for added crunch.

Step 3: Chill the Dip

Chill:

Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight if possible. This allows the flavors to meld together beautifully.

Step 4: Serve

Serve:

Serve the Ranch Spinach Dip chilled, accompanied by an assortment of fresh vegetables, chips, or bread for dipping.

Oven Denver Omelet Recipe

 Ingredients:

8 Eggland’s Best Eggs

1/2 cup half-and-half cream

1 cup (4 ounces) shredded cheddar cheese

1 cup finely chopped fully cooked ham

1/4 cup finely chopped green pepper

1/4 cup finely chopped onion

Instructions:

In a large bowl, whisk eggs and cream. Stir in the cheese, ham, green pepper and onion. Pour into a greased 9-in. square baking dish.

Bake at 400° for 25 minutes or until golden brown. Yield: 6 servings.

Grape-Nuts Baked Custard

 

INGREDIENTS

2 cups milk, scalded

2 eggs, slightly beaten

1/3 cup Grape-Nuts cereal

1/3 cup granulated sugar

1/2 teaspoon vanilla extract

1/8 teaspoon salt

PREPARATION

Preheat oven to 325°F.

In a medium bowl, combine eggs, sugar, and salt. Gradually add milk, mixing until thoroughly combined. Then, add vanilla and Grape-Nuts and stir until incorporated.

Pour mixture into an 8×8-inch baking dish. Make a hot water bath by placing the baking dish in a large roasting pan filled with 2-inches of hot water. (You want water to come halfway up the outside of the custard dish.)

Bake for 40-50 minutes, or until a knife inserted in the center comes out clean. “Serve plain or with cream or cool whip.”

DELICIOUS CARROT CAKE…The Best!!

 

Ingredients

Cake:

2 cups all-purpose flour

2 tsp baking powder

2 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

1/2 tsp freshly grated nutmeg

1/2 tsp ground ginger

1 1/2 cups sugar

1 cup vegetable oil

3 large eggs

1/2 cup crushed pineapple

1/2 cup unsweetened applesauce

3 cups finely grated peeled carrots

1 cup walnuts, chopped

DIRECTIONS:

– Position racks in the top and bottom third of the oven, and preheat to 325°F. Lightly grease 3 (8-inch) round pans with butter. Line the bottom of the pans with parchment paper.

– In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk well to blend.

– In the bowl of a stand mixer, beat the sugar and oil until combined. Add the eggs one at a time, beating well to incorporate after each addition. Add the applesauce and pineapple, beating to mix. Add the flour mixture, and beat to incorporate, scraping down the sides of the bowl with a rubber spatula if needed. Add the carrots and the walnuts, and beat briefly.

– Divide the batter evenly between the prepared pans. Slide the pans into the oven and bake until the cakes begin to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, about 35-45 minutes. Cool the cakes in their pans on a wire rack for 15 minutes; then turn them out onto the rack to cool completely.

SMOTHERED CHICKEN

 

What You’ll Need

3 cups sliced mushrooms FRESH OR canned

2 sweet onions sliced

(add a little garlic to the onions and mushrooms when you saute them)

1Tbs butter

1 can cream of mushroom soup

4 skinless, boneless chicken breast halves

2 eggs, beaten

1 cup seasoned bread crumbs

2 tablespoons butter

3 cups mozzarella cheese, Shredded

3/4 cup chicken broth

salt pepper and garlic to taste

How to Make It

Preheat oven to 350 degrees F (175 degrees C).

saute mushrooms and onions in pan with 1Tbs butter just til tender.

Dip chicken into beaten eggs, then roll in bread crumbs.

In skillet, melt butter over medium heat.

Brown both sides of chicken in skillet.

Place chicken in pan, arrange onions and mushrooms on chicken, and top with mozzarella cheese.

Add chicken broth and cream of mushroom soup together and stir til blended then pour over top of mushroom, onion and chicken..

Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear

30-Minute Rolls

 

Ingredients:

1 cup plus 2 tablespoons warm water

⅓ cup oil

2 tablespoons active dry yeast

¼ cup sugar

½ teaspoon salt

1 egg

3½ cups flour (either bread flour or all-purpose will work)

Instructions:

1. Preheat oven to 400 degrees.

2. In the bowl of your stand mixer, combine the warm water, oil,

yeast, and sugar. Allow the mixture to rest for 15 minutes.

3. Mix 2 cups of the flour, the salt, and the egg into the yeast mixture

using a dough hook. Add the remaining 1½ cups flour ½ cup at a

time.

4. Shape dough into 12 balls and place in a 9×13 pan. Let dough rest

for 10 minutes.

5. Bake for 10 minutes or until tops is just golden brown.

Source: SusanRecipe

CREAMY POTATO, CORN AND BACON CASSEROLE

 

Ingredients

3 tbsps butter

3 tbsps flour

1 cup nonfat milk

1 tsp garlic powder

1/4 tsp black pepper

1/2 tsp salt

1/2 cup sour cream

1 package Simply Potatoes Shredded Hash Browns

1 cup frozen corn

8 slices cooked bacon, chopped (reserve 1-2 tablespoons for garnish)

1 bunch green onions, thinly sliced; some tops reserved for garnish

1 cup shredded sharp cheddar cheese, divided

1 sleeve butter crackers, crushed (about a cup)

2 tbsps melted butter

Instructions

Preheat oven to 350°F.

Melt butter over medium heat. Whisk in flour and cook until golden in color. Stir in milk and bring to a boil, stirring occasionally, until thickened. Remove from heat and stir in sour cream. Set aside.

In a large baking dish, stir together potatoes, frozen corn, bacon, sliced green onions and ¾ cup of shredded cheddar cheese.

Pour the cream mixture over the potato mixture and gently stir to coat. Spread evenly in the casserole dish.

In a small bowl, stir together the crushed butter crackers, melted butter and remaining ¼ cup of shredded cheddar cheese. Sprinkle this mixture evenly over the potato mixture. Top with reserved bacon.

Bake casserole for 20-25 minutes, or until bubbly and golden.

Can substitute breadcrumbs for the butter crackers.

KING’S HAWAIIAN HAM AND SWISS SLIDERS

 

INGREDIENTS:

1 pack of King’s Hawaiian Original Sweet Dinner Rolls (12 pack)

1 lb deli ham, shaved/sliced (I just went to the lunch meat section!)

8 oz. block of swiss cheese, shredded

1 1/2 sticks butter

3 tablespoons dijon honey mustard

1 1/2 teaspoons worcestershire sauce

1 onion, thinly sliced

2 teaspoons poppy seeds (optional)

DIRECTIONS:

Preheat oven to 350 degrees

Melt butter over medium heat and saute the onions in the butter for 1-2 minutes.

Then add the mustard, worcestershire, and poppy seeds. Simmer for for about 5 minutes, unt

il the onions are soft.

Cut the entire pack of rolls in half, horizontally…keeping all the top and bottom halves separately in tact.

Spray a 9×13 casserole dish with non-stick spray, place bottom half of rolls, and spoon 1/2 of the onion mixture over the rolls.

Add a slice of ham and sprinkle swiss cheese over each roll.

Cover with the top half of rolls.

Spread the remaining onion mixture and any extra cheese over the top.

Bake covered for 15-20 minutes, and once finished, separate for servin

Cracker Barrell Meatloaf

 Ingredients:

2 eggs

2/3 cup milk

32 Ritz crackers, crushed

1/2 cup chopped onion

4 ounces shredded sharp cheddar cheese

1 teaspoon salt

1/4 teaspoon pepper

1 1/2 lbs ground beef

1/2 cup ketchup

1/2 cup brown sugar

1 teaspoon mustard

Directions:

Preheat oven to 350.

Beat eggs. Add milk and crackers. Stir in onion and cheese. Add ground beef. Mix well. Shape into a loaf.

Bake at 350 for 45 minutes.

Combine ketchup, brown sugar and mustard to make topping. Spoon half of the topping over the meatloaf after 30 mins of baking. Return loaf to oven for 10 more mins of baking. Spoon the rest of the topping over meatloaf, return to oven and bake for 5-10 mins more.

Rice Krispies Ice Cream Sandwiches

 

INGREDIENTS:

1⁄2cup corn syrup

1⁄2cup peanut butter

4cups Rice Krispies

2cups ice cream (half of a l litre container) or 2 cups frozen yogurt, very slightly softened (half of a l litre container)

DIRECTIONS

In a medium bowl, stir together corn syrup and peanut butter.

Add cereal and stir until well coated.

Press mixture firmly and evenly into a buttered 9″x13″ pan.

Place in freezer until firm, about 15 minutes.

Cut cereal mixture in half crosswise.

Spread one half with softened ice cream or frozen yogurt.

Top with second half of Rice Krispie mixture to make one very large sandwich.

Freeze until firm, about 2 hours.

Cut large sandwich into 2″ portions (using ruler again).

Wrap individually in foil paper or freezer wrap and store in freezer until needed.

SOUTHERN PECAN PRALINE SHEET CAKE

 

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 Tbs butter

1/2 Cup chopped pecans

Directions:

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.

Spoon sauce over individual slices of cake or spread over the entire cake (much easier).

Notes:

The Coconut Pecan Frosting is included in the cake batter. It is NOT an icing for the top of the cake nor included in the sauce.

The cake took 50 minutes to bake, although the original instructions said 30-40 minutes for a 9×13″ pan and 50 minutes for a bundt pan.

Soure: Food.com