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Oh pound cake, how I love thee! I was super excited to make this recipe and see how it all turned out, it was amazing! The icing was so good and the cake was super tender! 

Cake
1 1/4 cups butter (room temperature)
2 cups brown sugar
1 cup white sugar
5 eggs
1 1/2 tsp vanilla extract
3 cups flour
1 tsp baking powder
1 cup buttermilk

Glaze
1/4 cup butter 
1/2 cup brown sugar
1/3 cup milk
1 tsp vanilla extract
3 cups powdered sugar

Heat the oven to 350. Grease and flour the pound cake pan then set to the side. In your stand mixer beat together the butter, brown sugar and white sugar. Beat in one egg at a time, scrapping down in between eggs. Stir in the vanilla extract. In a separate bowl whisk together the flour and baking powder. Add 1/3 of the flour mixture then alternate with the buttermilk mixture until it is all added and incorporated. Pour the batter into the cake pan and bake for 65-75 minutes. Remove cake from oven and let it sit for 15 minutes before flipping out of the pan to continue to cool. Once the pound cake has cooled make the glaze. In a pot melt the butter then stir in the brown sugar and milk. Bring to a boil and let boil for 2 minutes. Remove from stove top and allow to cool for 5-8 minutes. Whisk in the vanilla extract and the powdered sugar until smooth then pour over the pound cake.

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Okay, let?s see if this works, I?ve been having so many blogger issues. Thought they were resolved...well not resolved but that I had figured out a way to get around them but I?m having trouble again. So frustrating! Yay it appears this is working though! And I;m so happy to share this delicious recipe with you! This recipe was adapted from Scattered Thoughts of a Crafty Mom.

2 tbsp butter
1/2 cup diced onion
1 tsp minced garlic
1 tsp granulated chicken bouillon 
1/2 tsp salt
1/2 tsp pepper
3 cups chicken broth
4 cups egg noodles
1 rotisserie chicken (deboned and shredded)
3/4 cup heavy cream
1 cup frozen corn
1 cup frozen peas and carrots

Melt the butter in a large skillet and saute the onion until translucent. Stir in the garlic for 1 minute. Then stir in the the chicken bouillon, salt and pepper then pour in the chicken broth and stir in the egg noddles and chicken. Turn the heat up and cover. Let cook for 6-7 minutes, stirring occasionally. Stir in the cream and reduce the heat to medium low. Stir in the corn, peas and carrots and cook until the mixture thickens.
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I love cheese danishes. One of my favorite things to find at little bakeries. These are a super easy way to make them and they are delicious! They would be wonderful for a midmorning bridal or baby shower or brunch with friends!

Danish
2 cans crescent rolls (not unrolled)
8 oz cream cheese (room temp)
1/2 cup white sugar
1 tsp lemon juice
1/2 tsp vanilla extract
1 tbsp sour cream

Glaze
1 cup powdered sugar
1-2 tbsp milk
1 tbsp melted butter

Heat oven to 350. Slice the rolled up crescents into 1/3 inch pieces. Place the sliced on a sheet pan then press a hole into the center. Place the cream cheese into a mixing bowl then add the remaining ingredients and mix with an electric mixer until smooth. Spoon 1 tbsp of cream cheese mixture into each danish. Bake for 15-20 minutes. Let the danishes cool for 15 minutes then whisk the glaze together. Drizzle the glaze over the danishes. 
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Chili!!!! Chili is always always always a hit with everyone in my family! It's my oldest's absolute favorite food! And my little ones seems to really love it too! Out of all the many chili recipes I've made I think this might be my favorite! This recipe is adapted from Simply Whisked.

2lbs ground beef
1 onion (chopped)
3 cloves garlic (minced)
1/2 tsp salt
5 tbsp chili powder
1/2 tbsp paprika
2 tsp cumin
1 tsp oregano
28oz diced tomatoes
1 cup IPA beer
1 tsp worcestershire sauce
2 cans black beans (drained and rinsed)
1 can kidney beans (drained and rinsed)

In a large pot brown the ground beef then drain off the grease. Add the onion and garlic and cook for another 2 minutes. Lower heat and stir in the salt, chili powder, paprika, cumin and oregano then stir well. Add the diced tomatoes and beer. Bring to a simmer and stir in the worcestershire sauce and all of the beans. Let simmer for 15-20 minutes. Serve with your favorite toppings.
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So this year of blogging has obviously gotten off to a rocky start! At first it was just the busyness of the start of the year. And then I couldn't get any of my pictures to upload on to the blog. Days and days spent trying to figure it all out. Finally it's figured out. I have to do a few extra steps but it's fine, whatever. I'm back! And hopefully this won't happen again! Also grits. So good!

5 slices bacon
4 cups water
2 cups chicken stock
2 cups quick cooking grits
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp salt
3 cups cheddar cheese (divided)
1/2 cup butter
1/2 cup milk
4 eggs

Heat oven to 350. Cook bacon in a large pan. Crumble the bacon. Leave 2 tbsp of bacon grease in the pan. Stir in the water and chicken broth then bring to a boil. Carefully stir in the grits then add the garlic powder, black pepper and salt. Reduce heat and stir frequently. Once the grits have thickened, stir in 2 cups of cheddar cheese. Stir in the butter, milk and eggs. Then stir in the crumbled bacon. Pour into a 9x13 baking pan then top with the remaining cheddar. Bake uncovered for 40 minutes. 
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This is such an easy taco recipe but with a fun twist from the normal! Tacos are always a hit at my little ones and happy kids at dinner time make for a happy mama. I love serve tacos with a big bowl of black beans and some chips and salsa.

1.5 lbs ground beef
1 pkg taco seasoning
1 pkg ranch seasoning mix
1 cup water
tortillas
shredded cheese
toppings: salsa, sour cream, guacamole, lettuce

Brown the ground beef in a medium skillet.  When the beef is browned, turn down the heat and drain off the grease. Stir in the taco seasoning, ranch seasoning and water. Stir for several minutes until it thickens up. Remove from heat and serve on tortillas with desired toppings.
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I love scones. I love anything cinnamon flavored. And these little cinnamon chips, while hard to find, are awesome. These scones were the perfect for a snowy Saturday morning.

3 1/4 cups flour
1/3 cup sugar plus 2 tbsp for sprinkling
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup cold butter
1 cup buttermilk
1 package cinnamon chips

Heart oven to 425. In a large bowl combine the flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in the butter until the mixture resembles a coarse sand mixture. Stir in the buttermilk then the cinnamon chips. On a floured surface, knead the dough several times. Divide in half and form two circles. Sprinkle with sugar and gently press into the dough. Cut each circle into 6 triangles. Place on an ungreased baking sheet and bake for 10-13 minutes.
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This fudge is so simple to make and is absolutely delicious. I made it then took it to small group last night and everyone went crazy over it! It was the perfect treat to make with my younger who is 3, she could easily help me stir the butter and peanut butter. The process was also super quick so she didn't get distracted or frustrated.

1 cup unsalted butter
1 cup creamy peanut butter
1 tsp vanilla extract
4 cups powdered sugar

Line an 8x8 pan with parchment or wax paper. Place the butter and peanut butter in a microwave safe bowl. Heat in 30 second increments until it is melted and smooth. Stir in the vanilla extract.  Whisk the powdered sugar to break it up then stir it into the peanut butter mixture.  Keep stirring until it all comes together into one ball. Press into the pan and chill for 2 hours in the refrigerator. Cut and store in the fridge.
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I made a double batch of these pretzels then put them in snowman cellophane gift bags to pass out to our neighbors and they turned out so cute! I also took some to small group and everyone loved them! They have that salty sweet thing going on and are absolutely addicting. This recipe is from Life In The Lofthouse.

16oz pretzel twists
2/3 cup vegetable oil
1/2 cup sugar
1 1/2 tsp cinnamon
1/2 cup of cinnamon sugar mixture for sprinkling
1 bag white chocolate chips

Whisk together the vegetable oil, sugar and cinnamon. Place the pretzels in a large microwave safe bowl then toss with the vegetable oil mixture. Heat in the microwave for 1 minute then stir and heat for another 45 seconds. Spread out over parchment or wax paper. Sprinkle with the cinnamon sugar mixture. Melt the white chocolate in the microwave, in 30 second increments, stirring in between until fully melted. Drizzle over the pretzels and let sit until the white chocolate has set.
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These cookies are amazing. Like the best. I had to pass some of these along to our neighbors so that I didn't eat every single one. They were also way easier to make than I anticipated. This recipe is adapted from Cooking Classy.

Cookies:
2 cups plus 2 tbsp flour
1/4 tsp salt
1 cup unsalted butter (cold and cut into 1 tbsp pieces)
2/3 cup sugar
1/2 tsp almond extract
1/2 cup raspberry jam

Glaze:
1 cup powdered sugar
1 tsp vanilla extract
2-4 tsp water

In a bowl whisk together flour and salt. In the bowl of an electric stand mixer combine the butter and sugar using the paddle attachment. Scrap the bowl down. Mix in the almond extract then add the flour mixture. Shape the dough into 1 inch balls and place 2 inches apart on an ungreased baking sheet. Carefully make a small indention with your finger. Fill each indention with raspberry jam. Chill in the refrigerator for 20 minutes. While the cookies are chilling, preheat the oven to 350. Bake in the oven for 14-18 minutes. Remove from oven and let cool on baking sheet for 4-5 minutes before removing to a wire rack to cool. Once the cookies are cooled make the glaze. Whisk together the powdered sugar, vanilla extract and water until it's smooth and easy to drizzle. Place the glaze in a small ziplock bag and cut the tip of the bag off. Drizzle the glaze over the cookies. 


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This crackers will forever make me think of my childhood and Christmastime. My mom would make these for a big Christmas party my parents hosted for years and years.  I would love eating these after their party was over and I got to munch on all the yummy leftovers! These are super easy and make a great gift in a cute little tin.

1 box oyster crackers
1/4 cup vegetable oil
1 pkg ranch seasoning mix
3/4 dried dill weed
1/4 tsp garlic powder

Mix the oyster crackers with vegetable oil.  Add the seasonings and mix until all the crackers are coated well.
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12 days of Christmas treats are here! I'm really excited to do this and hopefully I can keep up during this crazy holiday season! These cookies were delicious. This recipe is from Dessert Now Dinner Later.

1/2 unsalted better (room temperature)
1/2 cup brown sugar
1 egg
1 1/2 tsp vanilla extract
1/4 cup molasses
1 3/4 flour
1/2 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp nutmeg
1/4 cup sugar for rolling

Cream together the butter and brown sugar until fluffy. Mix in the egg, vanilla extract and molasses until.  In a separate bowl whisk together the flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg.  Add the dry ingredients into the wet and mix.  Chill the dough for at least 2 hours. Once the dough is chilled roll into 1 1/2 inch balls, roll in sugar then place on a lined baking pan. Slightly press down on each cookie before baking. Bake at 350 for 8-9 minutes. Remove and allow to cool for 3-5 minutes on the baking sheet then remove to a wire rack to continue cooling.
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Pimento Cheese Grits is one of my absolute favorite things to get at one of my absolute favorite restaurants in Mount Pleasant South Carolina. Last time we were home in Columbia, I grabbed some yummy grits from a few different local companies and I have been waiting to use them! These turned out great and even my sometimes picky 10 year old that doesn't like grits or cheese (!!!) had two servings!

1 cup stoned ground grits
1 1/2 cups chicken stock
1 1/2 cups water
1 tsp salt
1/2 cup whole milk
2 tbsp butter
1/4 cup pimento cheese (i used a jalapeno pimento cheese)

In a pot stir together the grits, chicken stock and water.  Stir the grits over high heat for 2 minutes then reduce heat. Strain off the floating grounds on top. Stir in the salt. Bring back to high heat. Once the grits begin to boil reduce to low heat and stir every few minutes making sure the bottom doesn't burn. Cook the grits over low-medium heat until they begin to soften and firm up, 25-30 minutes. Once the grits begin to firm up, stir in the whole milk and butter. Once that has combined, stir in the pimento cheese and continue stirring until it is melted. Serve.
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This soup was delicious, I loved that it used tortellini. It was very filling and everyone in my family loved it. My 10 year old took the leftovers to school the next day! This recipe was adapted from Cooking Classy.

2 tbsp olive oil
1 cup diced onion
1 cup diced carrots
1 cup diced celery
1 1/2 tbsp minced garlic
42 oz chicken or vegetable broth
2 (14oz) cans diced tomatoes
2 tbsp tomato paste
1 1/2 cups cut and quartered zucchini
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1 (14oz can) kidney beans
9oz refrigerated cheese tortellini
2 cups chopped fresh spinach
1 1/4 cups half and half
salt and pepper

Heat oil in a large pot and saute onions, carrots and celery until tender. Stir in the garlic and saute for 2 minutes. Add in the broth, tomatoes, tomato paste, zucchini, basil, oregano and thyme. Season with salt and pepper then bring to a boil. Cover and simmer for 15 minutes. Stir in the tortellini and kidney beans and cook for 7 minutes. Stir in the spinach and half and half and cook for another 5 minutes then serve.

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I'm posting the full recipe for this but I halved it when I made it because I had a sneaky feeling that my people were not going to be as on board with this as I was. I LOVED it, I mean I love squash casserole so no surprise. Everyone else, not so much. But they don't love casseroles like this so...their opinions just don't count. This recipe was adapted from Chef in Training.

3 cups water
1 cup chopped onion
3 cups chicken broth
10 cups sliced yellow squash
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream
1/4 cup mayonnaise
4oz cream cheese (softened)
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 egg
1 1/2 cups crushed ritz crackers
4 tbsp butter

Heat oven to 350. Grease a 9x13 pan.  In a large pot bring the water, chopped onion and chicken broth to a boil. Add the squash and bring to boil with the squash. Reduce heat and simmer for 6-8 minutes. Remove from heat and drain the squash and onions. In a large bowl combine the sour cream, mayonnaise, cream cheese, salt, pepper, garlic powder and egg. Stir well. Carefully stir in the squash. Stir in the cheddar cheese. Pour into the greased baking dish.  Top with the crushed ritz crackers. Cut the butter into small slices and place over the top of the crackers. Bake in the oven for 25 minutes. Remove from oven and let sit for 10 minutes before serving.

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Dukkah is an earthy and deeply flavoured Egyptian spice mix made with nuts and herbs. It is easy to make at home as it requires few ingredients like freshly toasted nuts and seeds. There are many recipes for dukkah, but generally every mixture includes nuts (either pistachios or almonds or hazelnuts etc.either alone or in combination), sesame seeds, cumin and peppercorns or chilli flakes. Mostly, Dukkah spice is used as a crust for Paner and Tofu and also served as a dip (by adding Olive Oil) with bread. It can also be sprinkled on roasted vegetables, pasta, cheese cubes, and even on fresh fruits.

Egyptian Carrot Soup is a nourishing Soup. While roasting the carrots brings out its sweet taste, the Saffron brings in a subtle flavour and adds a lovely colour to the soup. What makes this dish warm and delicious is the crunchiness that comes from the Dukkah spice mix. 




Serving:  2-3 People

Approx. Time:  30 minutes 
Ingredients
For Dukkah Spice (Egyptian spice powder):
2 tbspns Pistachios
1 tspn Sesame seeds (Til)
1 tspn Cumin seeds (Jeera)
1/2 tspn Fennel Seeds (Saunf)
1/2 tspn Black Pepper (Miri)

For Carrot Soup:
2 tspn Butter 
2 roasted Carrots
Oil for brushing
1 cup chopped Onion
3-4 Garlic cloves
1/2 cup soaked Moong Dal (Petite Yellow Lentils)
4-5 cups Vegetable stock
10-15 Saffron strands (soaked in 2-3 tbspns Milk)
1 tbspn Dukkah spice powder
1/4 tspn Pepper Powder 
Salt to taste

For Garnishing:
Hung Curd
Dukkah Spice Powder

To serve with:
Pita Bread with butter and Dukkah Spice

Pre-preparation
1. Soak a little more than 1/4 cup of Moong Dal for minimum 2 hours in a cup of Water. 
2. Take 2-3 tbspns of milk in a cup and add 10-15 Saffron strands. Set it aside for 15-20 minutes. 

Method
To make Dukkah Spice Powder:
Preheat a pan on low flame. Take Pistachios in a pan. Dry roast the Pistachios on low flame for 2 minutes. Transfer it in a bowl and keep it aside for cooling. Then transfer the balance spice mix ingredients in a preheated pan. Toast the ingredients till they start releasing aroma. Keep aside to cool. Once cool, crush it in a mixer to make coarse powder.  

To make Soup Paste:
Grease the Carrots with Vegetable Oil or Butter. Roast it on direct flame till it gets some black patches. Chop the roasted Carrots and set it aside.

Heat a teaspoon of Butter in a pan. Add the Garlic cloves and chopped Onions and saute till the onions are translucent. Thereafter, add the roasted Carrot pieces and soaked Moong dal into it. Saute it for 2-3 minutes. Add a cup of vegetable stock and let the Moong dal cook. Once the dal is cooked, turn off the flame and let it cool for some time. Once cooled down, transfer the mixture into a blender. Blend the mixture into smooth puree. 

Again heat a teaspoon of Butter in a deep sauce-pan. Add Dukkah spice powder and saute. Then add the carrot puree and the remaining Vegetable stock and Salt to taste. Simmer it for few minutes and bring it to a boil. Finish it with Saffron milk. 

While serving, add a dollop of sour Hung Curd to the Soup. Garnish it with Dukkah Spice powder. Serve hot with Pita Bread sauteed in butter and garnished with Dukkah spice. 

Notes
1. You may add Cheese Spread or Cream Cheese to make this soup more creamy.
2. The moong dal may be substituted with 2 bread slices.
3. If the Hung Curd is not sour, you may add few drops of lemon juice, but it may suppress the delicate flavour of Saffron.
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