Baked in the South

  oooooo!  these are so fun!  I have been experimenting with pumpkin cake recipes lately and have found this one to be the best.  Many pumpkin recipes end up dense, more like a muffin and not as sweet as cake.  This one is light, fluffy and moist.  Along side a classic cream cheese frosting, you just can't go wrong.   Ingredients: For the Cake: 2 cups all-purpose flour 2 t. ground cinnamon 1 t. groung nutmeg 1 t. allspice 2 T. espresso powder 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 can (15 ounces) pumpkin 1-2/3 cups granulated sugar 1 cup canola oil 4 eggs For the Frosting: 8 ounces cream cheese, at room temperature ½ cup (1 stick) butter, at room temperature 3 cups powdered sugar (1 box) 1 teaspoon vanilla extract 1. Preheat oven to 350 degrees. Grease a 9x13 pan 2. In a medium bowl, mix together the flour, cinnamon, baking powder, baking soda and salt. 3. In another large mixing bowl (I used my kitchen aid mixer), mix together the pumpkin, suga

Happy Fall Ya'll!  I made you some cupcakes!  It's my favorite time of year, especially now that Starbuck's has their Pumpkin Spice Latte back.  I thought I'd try to replicate the yummy pumpkin flavor in these delicious cupcakes.  These aren't dry like most pumpkin recipes and they are sweet & moist like cake rather than dense like muffins.  So get yourself a pumpkin spice latte and bake these little bits of goodness! Ingredients: For the Cupcakes: 2 cups all-purpose flour 2 t. ground cinnamon 1 t. groung nutmeg 1 t. allspice 2 T. espresso powder 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 can (15 ounces) pumpkin 1-2/3 cups granulated sugar 1 cup canola oil 4 eggs For the Frosting: 8 ounces cream cheese, at room temperature ½ cup (1 stick) butter, at room temperature 3 cups powdered sugar (1 box) 1 teaspoon vanilla extract 1. Preheat oven to 350 degrees. Line 24 muffin tin with liners 2. In a medium bowl, mix together the flour, cinn

I was supposed to be working, but instead, I decided to  make myself some cute monogrammed binders! I got the idea from this PIN on Pinterest  and the custom monogram from these fabulous girls over at For Chic Sake .  They have several different customizable monogram printables and I am loving quatrefoile right now!   I used the Quatrefoil Customized Printable Monogram       I printed my own monogram and placed on the front of the binder.  You have to type the initials in, the middle one needs to be uppercase for it to look right.  Then just hit print and there you have it!  Your very own monogram!  You also print on cardstock and frame or print on a full page label to make a sticker for a notebook!  The side font is from Kevin & Amanda in Pea Aimee .  They have tons of free downloadable fonts, I could spend all day looking through them!      Here are some other custom printables from For Chic Sake http://forchicsake.com/printable-monogram/   http://forchicsake.com/chevron-custom

Fall is my absolute favorite time of year.  I love pumpkin spice lattes, cool weather and of course Halloween! Oh, and did I mention how much I love Pinterest?  There are so many great ideas for fall decorating! Here are just a few of my favorites:   Source: Pinterest  

    This recipe was actually created by my dad, Lance.  He is a fantastic chef and is always cooking up fancy dishes for us.  He made this recently while visiting us in Virginia and it is one of my all time favorites!   It is light and healthy, and filled with tons of vegetables.  He adds sliced pork when he prepares it, which is also really delish!    Ingredients: 3 T. vegetable oil 3 T. soy sauce 1 T. rice wine vinegar 2 t. fish sauce 2 t. sesame oil 1 T. chopped ginger 2 green onions chopped (save some for garnish) 1 T. chopped garlic You may want to add more soy, sesame oil, fish sauce & rice wine depending on your taste. 3-4 cups chopped napa cabbage (this may seem like a lot, but it cooks down) 1 cup shredded carrots 1 cup asian mushrooms chopped 1 cup bean sprouts 1 cup snow peas 1 small can of sliced drained water chestnuts 1 small can of drained bamboo shoots 1 lb. peeled & deveined shrimp cooked rice noodles or white rice juice from 1 lime 1/2 cup chopped cilantro Dir

  ooooooo! we had a little pumpkin party over at our house this week!  and boy, did these come out delicious!  I could have eaten the whole pan!     Ingredients:   For the Cake: 2 cups all-purpose flour 2 t. ground cinnamon 1 t. groung nutmeg 1 t. allspice 2 T. espresso powder 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 can (15 ounces) pumpkin 1-2/3 cups granulated sugar 1 cup canola oil 4 eggs For the Frosting: 8 ounces cream cheese, at room temperature ½ cup (1 stick) butter, at room temperature 3 cups powdered sugar (1 box) 1 teaspoon vanilla extract 1. Preheat oven to 350 degrees. Grease a 9×13-inch baking pan 2. In a medium bowl, mix together the flour, cinnamon, baking powder, baking soda and salt. 3. In a large mixing bowl (I used my kitchen aid mixer), mix together the pumpkin, sugar, oil and eggs until smooth and thoroughly combined. Slowly pour in the flour mixture and mix until incorporated. 4. Pour into the prepared baking dish. 5. Bake for 30 minutes

  This copycat recipe is as good, if not better than the original!    Ingredients:   Sauce 2 t. vegetable oil 3/4 cup brown sugar 1 t. chopped ginger 1 T. chopped garlic 1/2 cup soy sauce 1/2 cup water   Mix all ingredients in a small saucepan over medium heat.  Bring to a simmer and let the sauce thicken slightly.  Remove from heat and set aside.   Beef 1 cup vegetable oil 1 lb. flank steak 2 green onions chopped 1/4 cup corn starch Slice flank steak against grain into1/2 inch strips.  Dredge the strips in cornstarch until coated.  I put it all in a plastic bag and mix it around until the steak is well coated.  Place in fridge for a few minutes to set while you prepare the saute pan.  Heat up 1 cup of oil in a large skillet or wok.  Add the beef to the oil and cook for 2-3 minutes per side until brown and cooked through.  Remove beef and set aside.  Pour out oil from skillet and return to heat.  Add beef and sauce and saute for 3-4 minutes.  Add the green onions and saute for one min

As you may have noticed, I love asian food!    These are super easy and delicious and taste just like the real thing!   Stir-Fry Sauce: mix in a small bowl and set aside 2 T. dark soy sauce 2 T. dark brown sugar 1 t. rice vinegar   Chicken: directions below 3 T. vegetable oil 3/4 lb. chicken breast ( I use tenders) 1 8 oz can diced water chestnuts (diced) 1 cup diced straw mushrooms (diced) 2 green onions chopped 1 clove minced garlic   iceberg or bibb lettuce (washed and separated)   Special Sauce: mix all ingredients a small sauce pan, heat on low 1/4 cup sugar 1/2 cup water 2 T. soy 2 T. rice vinegar 2 T. ketchup 1 T. lime juice 1/8 t. sesame oil 2 t. water * 2-3 t. chili garlic sauce (add this if you want more heat) *1 T. chinese hot mustard powder (add this if you want even more heat)   For the Chicken: 1.  In large frying pan, heat 3 T. vegetable oil to high heat and saute chicken breast for 5-6 minutes until cooked.  Remove from pan, let cool and chop into small chunks.  Leave

Ingredients: 1 can Pillsbury refrigerator crescent rolls 2 cups spagetti sauce 2 cups shredded mozzarella cheese (or cubes) pepperoni slices Directions: Pre-heat oven to 400 degrees.  Unroll crescent rolls onto greased foil on a cookie sheet.  Place 2 T. spagetti sauce on large end of crescent.  Top with cheese and a a few slices of pepperoni.  Roll jelly style and bake for 25-30 minutes until brown and bubbly.  Serve with warm marinara sauce. 

  This is one of the first meals I ever learned to cook and it is still my all-time favorite.  This recipe makes a large 9x13 casserole and it makes a great freezer meal!   Ingredients: 1 lb. spagetti 1 jar of your favorite spagetti sauce ( I like prego:) 16 oz. shredded cheese 1/2 cup parmesan cheese 1 large fresh eggplant (peeled and sliced into 3/4 inch rounds) 1 cup seasoned breadcrumbs ( I like progresso italian) 2 eggs 1/2 cup milk 1 cup vegetable oil   1. Pre-heat oven to 400 degrees. Boil 1lb spagetti according to box, drain and spread in the bottom of a 9x 13 baking dish 2. Heat about a 1/3 inch vegetable oil in bottom of large frying pan until hot, but not smoking.  You are only pan frying, so you may need to add more oil halfway through cooking all the eggplant.  Just keep an eye on the level and the temperature.  3.  Prepare a breading station.  Place breadcrumbs in one shallow bowl and whisk together eggs and milk in another shallow bowl. 4.  Dip eggplant slices in egg was

  I love a good coffee cake and this version tastes just like the real thing!  The recipe makes a large cake, enough to serve 8-10 people.  Great for holidays or Sunday Brunch!   For the Streusel Topping: 1 c. flour 1 c. light brown sugar 2 t. cinnamon 3/4 cup butter (one and a half sticks)   For the Cake: 3/4 c. butter softened 1/3 cup light brown sugar 1/2 cup sugar 2 eggs 1 T. vegetable oil 2 t. vanilla 2 c. flour 1 t. baking powder 1/4 t. baking soda 1/4 t. salt 1/3 c. buttermilk 1/3 c. whole milk   For the Cinnamon Strip: 1/3 c. brown sugar 1 t. cinnamon   Directions:   1.  Preheat oven to 325 degrees 2.  Prepare the streusel topping by combining flour, light brown sugar, cinnamon and softened butter in large bowl.  I used a whisk to chop up the butter into small pieces.  It should be mixed well & crumbly.  3.  In large mixing bowl, prepare the cake mix by creaming butter, brown sugar, and sugar together.  Add eggs, oil, vanilla. 4.  In separate bowl, mix dry ingredients, flou