Butter Pound Cake

1 1/2 cups unsalted butter (room temp)

2 Tbsp vegetable oil

8 oz cream cheese (room temp)

2 3/4 cups granulated sugar

6 large eggs

3 cups sifted cake flour

1 tsp salt

1 Tbsp vanilla extract

Powdered sugar or glaze for garnish

Preheat oven to 325 degrees.  Spray a bundt pan with nonstick cooking spray.

Add your butter, oil and cream cheese to a mixing bowl and beat on high for 2 minutes.  Slowly add in sugar and beat on high for 7 more minutes.  Mixture should be pale yellow and fluffy.

Add eggs, one at a time, mixing well after each.

Turn mixer down to los and slowly add flour into the batter in two batches.  Add the salt.  Be careful not to over beat.

Add vanilla extract and mix just until combined.

Pour cake batter into prepared bundt pan and bake for 1 hour and 15 minutes.  Cake is done when a toothpick inserted in the center of the cake comes out clean.  

Cool in pan on a wire rack for 10 minutes.  Invert cake onto a serving dish and then cool for at least an hour.  

Dust with powdered sugar or top with a glaze.  

Note:  You may choose to add a different flavor extract.  If you do, remember that vanilla is a very mild flavor.  I would suggest using only a teaspoon of other extracts instead of a tablespoon.
 

Dad's Country Breakfast Skillet

4 eggs

8 slices of bacon

1 cup diced red potatoes

1 white onion, diced
1/4 cup shredded cheese
 Fresh parsley

Salt and pepper to taste

Cut bacon into 1" pieces.  Place the bacon pieces into a skillet over medium heat.  Cook until the bacon is crisp, then draining half of the fat.  

 

Add potatoes and onion to the pan.  Cook until potatoes are golden brown (8 - 10 minutes)

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Place the potato and bacon mixture into a bowl.  Place the skillet back on the stovetop

Add 4 eggs into the skillet.  Don't stir.  Let them cook for 1 minute or until the egg whites set.  

Carefully place the potato and bacon mixture around the eggs, sprinkling some cheese on top, and cook for another minute.  

Allow the skillet to cool before serving.  

Slow Cooker Ham & Beans

 

20 oz package of Hurst's Great Northern Hambeens (our 15 bean soup works as well)

2 cups diced ham

1 white onion, diced

3 carrots, peeled and sliced

3 stalks celery, sliced

2 tsp dried thyme

1/4 tsp pepper

8 cups chicken broth

Salt to taste

Place the beans in a bowl full of cold water and let the sit for an hour.  

Drain and remove any debris.

Add beans to a slow cooker.

Add ham, onion, carrots, celery, thyme, pepper and chicken broth.

Stir, cover and cook on high for 6-7 hours without opening the lid during the cooking time.  

When done, add the ham flavor packet and stir.  Add salt to taste.

Pear Chutney

 

Pear Chutney is the perfect pairing with pork chops.  Looking for a way to add something special to a weeknight dinner?  Give this recipe a try.

1 shallot, diced

3 Tbsp cider vinegar

2 Tbsp light brown sugar

1 Tbsp butter

1 cinnamon stick

Kosher salt

Pinch crushed red pepper

3 pears, peeled, cored and cut into large dice

1 Tbsp dried cranberries

2 Tbsp chopped fresh cilantro

In a medium saucepan, stir together shallot, vinegar, brown sugar, butter, cinnamon stick, 1/4 tsp salt, and red pepper.  Cook over medium heat for 10 minutes.  Stir in the pears and dried cranberries and cook for 20 minutes more.

Allow to cool and then serve with your favorite pork chop or turkey dinner.

Mashed Potatoes

 

Who doesn't love mashed potatoes?  They've always been a staple in our family, and they don't come out of a box of potato flakes.

5 lbs golden creamer potatoes
2 bay leaves
Kosher salt and freshly ground black pepper

2 cups of Half & Half

4 Tbsp salted butter

2 Tbsp chopped chives

Peel and quarter the potatoes.  Put in a large pot of water and add the bay leaves and 2 Tbsp of salt.  Bring to a boil over medium high heat and cook until the potatoes are tender, about 20 minutes.  

Drain them well and remove the bay leaves.  

Heat the Half & Half and butter in a small saucepan.  

Mash the potatoes in a large bowl.  Add the hot mixture and season with salt and pepper.  Stir well and top with the chopped chives.  

Tomato, Cucumber Salad with Mint

 

This is a really fresh salad idea.  It has become one of my new favorites thanks to the purchase of an AeroGarden last year.  I'm able to grow fresh herbs right on my countertop.  It's great to have fresh herbs available year round!

1/3 cup red wine vinegar

1 Tbsp granulated sugar

1 tsp salt

4 mini cucumbers (my favorite kind)  You could use 2 large cukes.

1 1/2 cups cherry tomatoes (cut in half)

2/3 cup red onion (thinly sliced)

1/2 cup fresh mint (chopped)

2 Tbsp olive oil

Salt and pepper to taste.

In a large bowl, combine vinegar, sugar, and salt.

Cut the ends from the cucumbers and then quarter and dice them.  Add the cucumbers to the bowl and allow them to marinate for 1 hour, stirring occasionally.  

Gently toss tomatoes, onion, mint and olive oil with the marinated cucumbers.  

Season with salt and pepper.  

Just a shot of my countertop AeroGarden.  You'll notice that the mint and dill grow very quickly.  I've grown rosemary, thyme, parsley, savory, chives and oregano too.  It takes about three weeks for the herbs to grow to a point they're usable.  The grow light stays on for 16 hours and then turns itself off for 8 hours.  The garden prompts me when it's time to add water and plant food.  I absolutely love this thing!

Simply Roast Beef

4 lb round roast

1/4 cup olive oil

3 garlic cloves (minced)

1 Tbsp chopped fresh rosemary

1 Tbsp chopped fresh thyme leaves

2 tsp kosher salt

1/2 tsp ground black pepper

 Preheat your oven to 450 degrees.

In a small bowl, combine oil, garlic, rosemary, thyme, salt and pepper.  

Pat the roast dry with paper towel.  Rub the herb paste all over the roast.  

Place the roast on a rack in a roasting pan.  Roast for 15 minutes and then reduce the heat to 325 degrees.  Roast for 2 hours for a medium-well done roast.  

Remove from the oven and allow your roast to rest for 20 minutes before slicing. 

This is wonderful served with roasted potatoes and your favorite salad.

Turkey 2021

 

I discovered a terrific turkey brine this year.  Spice Hunter Original Turkey Brine.  It's easy to use and your turkey will be absolutely delicious!

Brining a turkey requires a bit more planning than normal, but this post should help you work out a schedule.

If you're using a fresh turkey, you'll want to brine it for 24 hours.  If you're using a frozen turkey, you'll only brine it for 12 hours.  Frozen turkeys have lots of salt already, so the salt level in the brine requires less time for brining.

Spice Hunter makes the process simple.  I buy a disposable styrofoam cooler so I don't have to sanitize my regular cooler after.  Nobody wants a cooler that's had raw turkey juice in it!

First, figure out what time you want to serve your meal.  Now, count on one hour for your bird to rest after it comes out of the oven.  Allow about 3 1/2 hours of roasting time for a 16 - 20 lb turkey.  Allow 12 hours of refrigerated dry time.  Allow 12 - 24 hours of brining time.

The night before you want to brine your turkey, prepare your brine and let it cool.  Refrigerate overnight.  

Place your turkey in the brine bag and place in the disposable cooler.  Pour the refrigerated brine solution into the bag and add a gallon of cold water.  Tie the bag securely.  Cover with ice and place the top on the cooler.  Allow it to sit for 12 - 24 hours.  

Remove your turkey from the brine and pat it dry with paper towel.  Place it on a sheet pan and refrigerate it for 12 hours uncovered.  Do not let it touch anything.  Remove your turkey from the fridge 2 hours before you're ready to roast.  Place it in a Reynold's turkey size roasting bag and cover it with Chef Shamy Lemon Herb Butter.  Stuff the bird with a poultry herb mix of Rosemary, Sage and Thyme.  Add one lemon sliced into 8ths, celery and a red onion.  Do not add salt.  The brining has enough salt.  

Roast your turkey at 325 degrees for 3 1/2 hours.  It will be moist, delicious, and have a nicely browned skin.  It will be absolutely delicious.