My Own Little Corner

2 ½ cups all-purpose flour
1 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
2-3 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1 cup butter softened
2 cups granulated sugar
2 eggs
2 ½ cups unsweetened applesauce
1 ½ cups chopped pecans, toasted ( for topping )

Preheat oven to 325 degrees F. Grease and flour the sides of
two 9 inch round cake pans, tapping out any excess flour, line the bottoms with parchment paper.

In a large bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, allspice and cloves.

Using an electric mixer on medium speed, beat the butter until creamy, add the sugar and beat until light and fluffy. Add the eggs, one at a time and beat until combined.

Reduce the mixer speed to low and add the flour mixture to the bowl alternating with the applesauce. Scrape down the sides and bottom of the bowl after each addition. 

Divide the batter equally between the prepared pans and tap lightly on the counter to release any air bubbles. Bake 60 – 70 minutes or until a cake tester or toothpick inserted into the center of the cake comes out clean. Transfer the pans to a wire rack and allow to cool completely.

Place one cake layer on a serving platter and spread a layer of the frosting on it. Place in refrigerator for at least 10 minutes. Top with a thin layer of caramel sauce and toasted pecans. Return it to the refrigerator for another 10 minutes.
Remove from the refrigerator and add the top cake layer and frost it and the sides of the cake. Refrigerate again before adding the last layer of caramel sauce on top. Sprinkle with toasted pecans. Refrigerate until ready to serve. 

Frosting
2 sticks butter
5 cups powdered sugar
2-3 tablespoons milk
½ teaspoon vanilla extract
3/4 cup caramel
Combine all ingredients and mix well making sure the frosting is slightly stiff.

Easy Caramel Sauce Recipe

Ingredients
2 cup light brown sugar, packed ( no substitutes )
8 tablespoons unsalted butter *
1/2  teaspoon sea salt or to taste
1 cup heavy cream
1 teaspoon vanilla extract
Instructions
Combine all ingredients in a small/medium saucepan and simmer over low heat, whisking constantly or until thickened and no longer watery (10-15 min). Keep in mind it thickens more as it cools. Serve warm, at room temperature or chilled. Refrigerate in an airtight container up to 2 weeks. You can re-warm it slightly to liquify it again.

Toasted Pecans
1 1/2 cups raw pecans
1 1/2 tablespoons butter

Preheat oven to 350 degrees. In a small bowl toss the raw pecans with butter until evenly coated. Spread the pecans in a single layer on a non-stick cookie sheet or a lined baking sheet with parchment paper. Bake for 15 – 20 minutes stirring a couple of times to keep them coated with butter until aromatic. Allow to completely cool before eating. Enjoy!

Ingredients
⦁ 1 Package Tyson Grilled Chicken (optional grill your own chicken breasts)
⦁ 1 Package bacon cooked
⦁ 1-2 (8 ounces) Philadelphia Garlic and Herb cream cheese
⦁ 1 cup Pico de Gallo (see recipe on my blog)
⦁ 12 flour tortillas, room temperature

Directions
In large frying pan cook bacon and set aside. Sauté Tyson grilled chicken in bacon grease or use your grilled chicken. Spread desired amount of cream cheese on each tortilla. Add chicken, bacon and Pico de Gallo and then roll up tortilla. Serve with extra cream cheese and Pico de Gallo.

Keep Smiling!

Ingredients
⦁ 1 – 11 ounce bag semi sweet chocolate chips
⦁ 2 Tablespoons butter flavor Crisco
⦁ ½ cup coconut cream
⦁ 1 1/2 cups coconut
⦁ ½ tsp coconut extract (optional if you want more coconut flavor)
⦁ 1 1/2 Tablespoons sugar (optional)
⦁ Raw almonds (optional)

Instructions
⦁ Line a muffin tin with cupcake liners.
⦁ Melt the chocolate chips and shortening in the microwave or a double boiler. If you use the microwave be sure to use half power when melting chocolate.
⦁ Place a spoonful of chocolate in each liner and coat the bottom and sides well.
⦁ Place in the refrigerator to harden.
⦁ In a small bowl, mix together the coconut cream, sugar, coconut and coconut extract.
⦁ Remove the chocolate cups from the refrigerator and add a spoonful of the coconut mixture to each chocolate cup. Then cover with another spoonful of melted chocolate spreading evenly over the top and return to the refrigerator.
⦁ If you want to add an almond do so before you add the final spoonful of melted chocolate!
⦁ Let harden in the refrigerator for 5-10 minutes. Enjoy!

KEEP SMILING!

4 – Boneless skinless chicken breasts

1 1/2 – Cubes butter (melted)

4 – Cups Ritz Crackers ( crushed )

Garlic Salt

Dip each chicken breast in melted butter, then roll all sides of chicken in crushed Ritz Crackers and place in an 8×8 baking pan. Sprinkle remaining crackers over the top of the chicken and drizzle remain butter on top of that. Sprinkle each chicken breast with garlic salt. Bake at 325 for 1 1/2 hours. 

KEEP SMILING!

“LEGEND SAYS THAT EACH LEAF OF THE CLOVER HAS A MEANING: THE FIRST IS FOR HOPE, THE SECOND FOR FAITH, THE THIRD FOR LOVE AND, IF YOU CAN FIND A 4-LEAF CLOVER, THE FOURTH REPRESENTS LUCK.”       (JEAN LEGRAND)

1 can sweetened condensed milk
1-pound kraft caramels
2 cubes butter
Coconut
1 bag regular size marshmallows
Optional: Rice Krispies instead of coconut

Heat and melt the top three ingredients in a double boiler (do not boil), Stir until smooth. Remove from heat and dip the marshmallows in the caramel mixture using a shish kabob skewer or whatever you have and roll them in the Rice Krispies or coconut and place on a baking sheet lined with foil and lightly sprayed with cooking spray.
Makes about 50

KEEP SMILING!

3 Tablespoons Butter 1 package 10-ounce marshmallows 5 cups Rice Krispies Cereal

In a large saucepan melt the butter on low heat.  Add the marshmallows and stir until completely melted. Remove from heat and add a few drops of food coloring. Add the rice Krispie’s and stir until all the cereal is well coated. Form a handful into Christmas trees, wreaths or whatever you would like and decorate.

Merry Christmas, Keep Smiling!