Caramel Cake

This cake is AMAZING! It can easily be served as cupcakes also. This is a Paula Deen recipe called Bobby's Caramel Cake. It actually says to make your own cake mix, but we tried this and it didn't turn out well the first time. Maybe it was us, maybe it was the recipe, but the second time we made it with a boxed cake mix, it was delicious!

1 box french vanilla cake mix with needed ingredients (eggs, oil, water)

Filling:
2 sticks butter
2 c. packed light brown sugar
1/4 c. milk
1 tsp vanilla

Frosting:
1 stick butter
1 c. packed dark brown sugar
1/3 c. heavy cream (more if needed)
1 16 oz. box powdered sugar
1 tsp vanilla

Optional for garnishing: Chopped pecans

Mix cake mix ingredients according to box and bake in 2 round cake pans. Be sure to Pam it and flour the pans to prevent sticking.

For the filling:

While cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.

Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Pierce cake layer with a toothpick over entire surface. Spread half of filling mixture on cake layer. Top with second layer, repeat process.

For the frosting:

Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add powdered sugar and vanilla. Beat with a handheld electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Just be sure to add cream is small amounts because you can always "add to", but you can't take away. Frost cake and sprinkle top with chopped nuts, if desired.

*Personal note: Store in airtight container until ready to serve. I like to make cakes and cupcakes 1 day ahead of time and store in an airtight container. It seems to make it more moist.

Beef and Broccoli

This is so yummy! Seriously as good as take-out and very easy to make!

Marinade:
1/2 tsp baking soda
1 tsp sugar
1 T corn starch
1 T water
1 T soy sauce
2 T vegetable oil

flank steak, pounded thin and cut into thin strips

*Whisk ingredients together. Marinate flank steak in marinade for 30 min to a hour in refrigerator.

Sauce:
1/2 c. soy sauce
4 cloves garlic, minced
2 T brown sugar
2 T flour

Whisk together in small bowl and hold for a few minutes until needed.

3 T vegetable oil
2 broccoli bunches, trimmed

In large skillet, heat 2 T oil to high heat. Cook broccoli for about 3 minutes until cooked, but still
crisp. Remove broccoli from skillet. Pour 1 T oil into skillet, then cook flank steak for about 5 minutes with half of sauce. After meat is no longer pink, put broccoli and rest of sauce in skillet and let cook for another few minutes. Serve over brown rice.

Crab and Corn Chowder

2 T oil
2 stalks celery, finely chopped
1 carrot, finely chopped
1/2 onion, finely chopped
4 cloves garlic, finely chopped
1/2 red bell pepper, finely chopped
5 cups frozen corn kernels
1/4 c. flour
6 cups chicken stock
1 potato, peeled and cut into 1/2 inch cubes
1 tsp salt
1/4 tsp cayenne pepper
2 cans crab meat
1 c. heavy cream
crumbled bacon pieces for serving

In big pot, heat oil. Saute onion, celery, and carrot for about 5 minutes. Add in garlic, then red bell pepper and corn. Saute for another 5 minutes. Sprinkle in flour and stir into vegetables constantly for a few minutes. Pour in broth, potato cubes, salt, and cayenne pepper. Simmer for about 20 minutes. (If you want it thicker at this point, stir 2 T corn starch and 2 T water in separate bowl. Pour mixture into soup.) Add in crab meat and heavy cream. Continue heating for about 5 minutes, then serve with crumbled bacon.

Broccoli Cheese Soup

4 T butter
1 onion, finely sliced
2 cloves garlic, minced
1 carrot, grated
3 bunches broccoli, trimmed and cut up in small pieces
4 c. chicken stock
1 lb. Velveeta, cut up into cubes
1 c. half and half
1 c. milk
1/8 tsp garlic powder
1/4 tsp salt and pepper
1/4 c. corn starch
1/4 c. water
Crumbled bacon for topping

Melt butter in large pot. Saute onion for about 5 minutes. Then add garlic and carrot to cook for another minute or two. Add broccoli, then pour in chicken stock. Let simmer for about 15 minutes until broccoli is tender.
*You can use an immersion blender to made it creamier rather than chunkier if you wish. This is the time to blend if you are going to do it.
Add cheese and let melt. Pour in milk and half and half. Be sure to stir frequently so prevent burning on bottom of pot. Sprinkle in garlic powder and salt and pepper. Let simmer for about 20 minutes. Mix water and corn starch in separate bowl then pour into soup to thicken it up. Simmer for about 5 more minutes until thick. Serve with bacon on top.

Chili

2 lb ground beef
2 cans stewed tomatoes
2 cans tomato sauce
1 can kindey beans, drained and washed
1 can corn, drained
2 packets Chili-O seasoning
1/4 tsp cayenne pepper

Brown ground beef. Dump all ingredients in crockpot or big pot. If it is real thick and needs a little water, add about 1/2 cup or so. Heat in crockpot on high for about 4 hours or heat until hot in pot.