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LouAna

What a Delicious, Easy-to-Make Southern Cake!

27 October 2015
Grace
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Argo cornstarch, bake, baked, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, bourbon, bourbon cake, Bourbon Pecan Cake, brown sugar, bundt, bundt cake, bundt pan, butter, cake, cake recipe, Campbell’s soups, casserole, Chiquita, Clabber Girl, coconut oil, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, dessert recipe, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Land O Lakes, land o lakes butter, Land O'Lakes, Land O'Lakes butter, Libby, LouAna, LouAna coconut oil, Maker's Mark, Maker's Mark bourbon, Makers, McCormick spices, Morton salt, Pam Cooking Spray, pecan, pecans, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, South, Southern, Southern baking, Southern cake, Southern cuisine, Southern food, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, Woodford, Woodford Reserve, Woodford Reserve bourbon

Have you been searching for a recipe for a special cake to serve your guests in your next get-together? What would be a better way to make an impression than a gorgeous, delicious dessert on top of a great dinner! This Bourbon Pecan Cake really is a special taste of the South – rich in flavor, yet well balanced and with a light, fluffy texture.

 

Yes, we Southerners do like our bourbon whiskey, and you don’t have to get the least bit tipsy to enjoy the great flavor it provides (unless you want to, of course). This is a surprisingly easy cake recipe that complements the naturally rich flavor of bourbon with cinnamon and pecans (with just a bit of salt to balance all of the flavors) while making use of a couple of simple ingredients and easy tricks to keep the cake really light and fluffy. And you don’t have to bend over backwards to make it!

Recipe and photo courtesy of Food Network

 

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Quick tip: Use a single bundt pan for this recipe.

It’ll Put a Spell on You!

19 October 2015
Grace
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Argo cornstarch, bake, baked, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black, Black Magic Cake, black pepper, Bob's Red Mill, Borden, brown sugar, butter, cake, cake recipe, Campbell’s soups, casserole, Chiquita, chocolate, chocolate cake, chocolate frosting, Clabber Girl, cocoa, coffee, College Inn, Cool Whip, crock pot, Daisy sour cream, dark, dark cocoa, dessert, dessert recipe, Dole, domino sugar, easy, easy cake, easy recipe, eat, Eggland's Best eggs, especially, especially dark, Especially Dark Chocolate, food, frosting, Gold Medal flour, granulated sugar, Green Giant, Hershe's special dark cocoa, Hershey, Hershey's, Hershey's cocoa, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Land O Lakes, land o lakes butter, Land O'Lakes, Land O'Lakes butter, Libby, LouAna, LouAna vegetable oil, magic, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, simple, simple cake, simple recipe, slow cooker, special dark cocoa, strong coffee, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, vegetable oil, Vlasic, Wesson vegetable oil, whipped topping

If you are a chocolate lover but think that the average chocolate cake is a bit, well, one-dimensional, then this Black Magic Cake may be just right for you. It’s rather easy to make, can be made in under an hour, and makes use of a bit of coffee to draw out the elements of chocolate flavor that are all too often muted. I always thought that coffee and chocolate went well together; it turns out that they work brilliantly with each other in a cake!

 

I used to not like dark chocolate at all. Whenever someone offered me a slice of dark chocolate cake, I would cringe inside and have the tiniest piece ever. But something has happened over the years! I guess I’ve grown up because now I just can’t get enough of dark chocolate cakes, and this recipe is by far one of the best I’ve tried.

Recipe and photo courtesy of My Baking Addiction

 

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Quick tip:

The Best EVER Fall-Time Treat Comes With A Creamy Surprise Inside

16 October 2015
Grace
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Argo cornstarch, autumn, autumn dessert, bake, baked, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, butter, Campbell’s soups, canola, canola oil, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, cream cheese, cream cheese filling, crock pot, Daisy sour cream, dessert, dessert recipe, Dole, domino sugar, eat, Eggland's Best eggs, fall, fall dessert, festive, festive dessert, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Land O Lakes, land o lakes butter, Land O'Lakes, Land O'Lakes butter, Libby, LouAna, LouAna canola oil, McCormick spices, Morton salt, muffin, muffin recipe, muffins, Pam Cooking Spray, Pepperidge Farm, Philadelphia, Philadelphia brand, Philadelphia cream cheese, Powdered sugar, pumpkin, pumpkin and cream cheese, pumpkin and cream cheese muffins with walnut streusel, pumpkin cream cheese, Pumpkin Cream Cheese Muffin, Pumpkin Cream Cheese Muffins, pumpkin cream cheese muffins with walnut streusel, pumpkin muffin, pumpkin muffins, pumpkin puree, pumpkins, quick, quick baking, quick dessert, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, streusel, sweet, sweet treat, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, walnut, Walnut Streusel, Wesson vegetable oil, whipped topping

Now, These Are Some Festively Delicious Muffins!

My sister cannot stand pumpkin. For her, fall is such an awful recipe season – everything you see online and in the magazines seem to be pumpkin this, pumpkin that.

So during fall I won’t even try to make her taste anything with pumpkin in it! I know she would hate it, just thinking about it – even if she liked the taste. But I like to save some of my pumpkin harvest to keep trying new recipes later on in the winter. And this is one of the recipes I used to completely surprise my sister. She loved the muffins so much she almost didn’t believe there was pumpkin involved!

These Pumpkin Cream Cheese Muffins come with a delicious Walnut Streusel and will do nicely for most any occasion. Change things up by trying different frostings or glazes. These bite-sized sweet treats can be prepped and baked in just 45 minutes! How’s that for a perfect dessert for your next special dinner!

Recipe and photo courtesy of Oh Sweet Day

 

 

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Quick tip: Instead of the streusel topping, you could use your favorite frosting.

You’ll Love the Hearty Country Flavor!

15 October 2015
Grace
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, bottom round steak, bottom round steaks, brown sugar, Campbell’s soups, canola, canola oil, casserole, chicken stock, chicken-fried, Chicken-Fried Steak, Chicken-Fried Steak With Country Cream Gravy, Chiquita, Clabber Girl, College Inn, Cool Whip, country, country cream, Country Cream Gravy, country dinner, Country Fried Steak, country meal, country recipe, country-style, cream, creamy, crock pot, Daisy sour cream, dessert, dinner, Dole, domino sugar, eat, Eggland's Best eggs, entree, food, fried, fry, frying, Gold Medal flour, granulated sugar, gravy, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, LouAna, LouAna canola oil, main course, main dish, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, steak, Swanson, Swanson chicken stock, Swanson's, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

This Chicken-Fried Steak With Country Cream Gravy has classic down-home country flavor and makes use of a few simple but clever tricks to yield a dish with a restaurant-grade, thick, unbroken, delicious crust. I just love some of these country-style recipes, don’t you? Of course, it doesn’t hurt that this recipe only takes about an hour and yields a creamy, savory gravy that tastes great on a number of different things aside from the chicken-fried steak itself. And it’s a great way to make good use of a rather inexpensive cut of beef.

 

You’ll need a large skillet and some large cooling racks for this recipe. Other than that, you won’t need any extra-special skills or equipment to put this yummy country meal together. The gravy would go nicely over mashed potatoes, boiled new potatoes, or even certain crisp green veggies, though I just couldn’t resist really getting into the country spirit and having some sweet potato fries with it. Whatever you choose, you need not make it too complicated to put together a hearty full meal.

Recipe and photo courtesy of The Midnight Baker

 

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Quick tip: You can use the same method and ingredients to cook chicken!

About the Fastest Red Beans Recipe I’ve Ever Seen–Wow!

13 October 2015
Grace
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Aidells, Aidells Cajun-style andouille sausage, andouille, andouille sausage, Bush, Bush's, Bush's Best, Bush's Best kidney beans, cajun, Cajun-style, chicken broth, Conecuh, Conecuh smoked sausage, Creole seasoning, Deep South, easy, easy recipe, entree, home, home recipe, instant rice, kidney beans, LouAna, LouAna vegetable oil, main course, main dish, one-pot, one-pot dinner, one-pot meal, one-pot red beans and rice, quick, Quick One-Pot Red Beans and Rice, quick recipe, quick Southern recipe, recipe, red beans, red beans and rice, red kidney beans, rice, sausage, smoked sausage, South, Southern, Southern cuisine, Southern food, Swanson, Swanson chicken broth, Swanson's, Tony Chachere, Tony Chachere's, Tony Chachere's Creole Seasoning, Uncle Ben's, Uncle Ben's instant rice, vegetable oil

If you have a hankering for some good Southern cookin’ and the convenience of a fast one-pot meal, give this Quick One-Pot Red Beans and Rice recipe a try. It’s great flavor without much hassle or time investment.

 

I love red beans and rice. It’s a classic Southern meal, particularly good for the cooler months. The traditional method involves cooking the beans with some good herbs, spices, and various types of pork until the beans (and other ingredients) practically make a gravy. It’s delicious, but it takes an incredibly long time, and then you have to cook the sausage and rice separately. This recipe lightens things up a bit (some people who aren’t fans of creamier or soupier beans may actually prefer that; I like them both ways), and even more importantly, it combines everything into one easy pot and speeds everything up while still bringing that great Deep South flavor.

Recipe and photo courtesy of Southern Bite

 

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Quick tip: If you like extra spicy food, add some red pepper flakes!

Great Apple Flavor, With a Lovely Filling and Frosting

06 October 2015
Grace
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apple, apple bundt cake, Apple Cream Cheese Bundt Cake, apples, Argo cornstarch, autumn, autumn cake, bake, baked, baker, bakery, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, bundt, bundt cake, bundt cake recipe, bundt pan, cake, cake recipe, Campbell’s soups, canola, canola oil, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, cream cheese, crock pot, Daisy sour cream, dessert, dessert recipe, Dole, domino sugar, eat, Eggland's Best eggs, fall, fall cake, food, Gala apples, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, holiday, holidays, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Land O Lakes, land o lakes butter, Land O'Lakes, Land O'Lakes butter, Libby, LouAna, LouAna canola oil, McCormick spices, Morton salt, nut, nuts, Pam Cooking Spray, pecan, pecans, Pepperidge Farm, Philadelphia, Philadelphia brand, Philadelphia cream cheese, Powdered sugar, praline, praline frosting, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

If you like apple, nuts, and cream cheese filling, you’ll love this Apple Cream Cheese Bundt Cake! You could probably have the cake without it, but I think that that praline frosting really puts this cake over the top. And all of that cinnamon and apple really smelled lovely while I was baking this – the perfect flavors for the holiday season!

 

For having such a rich flavor, this cake certainly is rather moist and buttery – and rather well balanced. Sure, a little of this cake goes a long way, unless you have brought a really hungry sweet tooth with you, but nothing is out of place here. It has a really great flavor for autumn and the holidays. Do use a 14-cup bundt pan if you have one; it will fit into a 12-cup one but only barely so. And while you’re at it, why not make two and save the other one for later (just make sure you hide it well…)

Recipe and photo courtesy of Baked By Rachel

 

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Quick tip: Use store-bought frosting to make this cake even faster – it will taste amazing even if you don’t use frosting at all!

This Cake Is Love at First Bite–YUM!

01 October 2015
Grace
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Argo cornstarch, autumn, bake, baked, baked dessert, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, butter, cake, cake recipe, Campbell’s soups, canola oil, casserole, cheesecake, cheesecake recipe, Chiquita, Clabber Girl, College Inn, Cool Whip, cream cheese, creamy, crock pot, Daisy sour cream, decadent, decadent cake, decadent dessert, dessert, dessert recipe, Dole, domino sugar, eat, Eggland's Best eggs, fall, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, holiday, holiday cake, holiday cheesecake, holidays, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Land O Lakes, land o lakes butter, Land O'Lakes, Land O'Lakes butter, Libby, LouAna, LouAna canola oil, McCormick spices, Morton salt, oil, Pam Cooking Spray, Pepperidge Farm, Philadelphia, Philadelphia brand, Philadelphia cream cheese, Powdered sugar, recipe, red velvet, red velvet cake, Red Velvet Cheesecake, rich, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

If you like cheesecake and like red velvet cake, you will love this beautiful marriage of the two: the Red Velvet Cheesecake. It’s a decadent blend of textures and flavors that is sure to make your sweet tooth really happy. Wow, this looks so festive and tastes even better! Many people probably would save this treat for the holidays, but with the weather already turning cooler, I just couldn’t resist giving this recipe a try. And boy, am I glad that I did! It’s two of my favorite types of cake, beautifully layered into one.

 

The mid layer can be deceiving – for someone taking a quick look at this cake, it may look like cream cheese frosting. But it isn’t! It’s the delicious baked cheesecake in between the gorgeous red velvet layers that makes this cake so extra special. Once you have a taste, you will keep going for one more bite!

Recipe and photo courtesy of Mel’s Kitchen Cafe

 

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Quick tip: The cheesecake layer can be baked and frozen up to several weeks in advance.

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