Sunday, December 5, 2021

Simple & Delicious Cream Cheese Frosting


    Most cakes are better if you frost them with a delicious frosting or icing.  This recipe will make a spreadable and creamy cream cheese frosting that takes just about 5 minutes to prepare.  It is just slightly tangy and perfectly sweet that will enhance your red velvet cakes, pumpkin sheet cake, carrot cake and more.  
 
 
 
Simple & Delicious Cream Cheese Frosting
 
 2 1/2 c. powdered sugar (may take a bit more)
1/2 c. butter, softened 
8 oz. pkg. cream cheese, softened
2 tsp. vanilla
chopped walnuts, optional

    Put the cream cheese and the butter into a mixing bowl.  Beat until blended.  Add in the powdered sugar and vanilla.  Beat until creamy.  If the frosting is too loose, add in a bit more powdered sugar until you get the right consistency.  When it is right, fold in the walnuts if using them.  
 
 

 
    Frost your favorite cake or cupcakes and enjoy.  
 
 

 
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Saturday, December 4, 2021

Delicious Savory Homemade Mushroom Gravy Recipe

    


    My whole family loves this delicious, savory mushroom gravy.   It is great over chicken, pork chops, steaks, and meatloaf or over some homemade mashed potatoes.  It is perfect on anything that needs a gravy.  So quick and easy to make and it elevates every dish.  We have even just mopped it up with a slice of homemade bread.  It’s that good. 

  • 2 c. beef broth
  • 8 oz. sliced mushrooms (any kind even baby portebellas)
  • 2 T. flour or cornstarch
  • 2 T. butter
  • dash of salt
  • 1/2 tsp. dehydrated onion
  • 1/2 tsp. thyme
  • 1/4 tsp. pepper 

    In a hot skillet, melt the butter down and then add in the mushrooms.  Cook the mushrooms over medium heat for a few minutes.  

    Sprinkle in the flour or cornstarch and stir.  Allow the mushrooms to cook for another minute or two.  

    Add in the beef broth, onion, and spices and stir well.  Turn the stove to low and allow the mixture to simmer for a bit.  I sometimes allow my gravy to simmer for up to 15 minutes to really build up the flavor.  

    What do you like to use mushroom gravy at your house?

 





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Friday, December 3, 2021

Super Easy Peaches and Cream Salad Recipe

    


     This peaches and cream salad is super easy to make and only takes a few minutes to make.  It turns out luscious and makes a great side dish for church socials, family get-togethers or just for a family weeknight side. 

  • 32 oz. vanilla (or plain) yogurt
  • 8 oz. Cool Whip topping
  • 6 lg. peaches, peeled and chopped
  • 1 box (5.1 oz.) instant vanilla pudding mix

 

    In a large bowl, mix together the dry pudding mix and the yogurt.  I used a whisk so it broke up all the clumps and it just combines better with a whisk in my opinion. 

    Once it is all smooth, fold in the Cool Whip topping and then fold in the peaches. 

    Serve immediately or store in your refrigerator until needed, up to 3 days.  

    I prefer to let it chill for a few hours first.  Sometimes I add in a few chopped pecans or crushed up pretzels for a bit of a crunch.

    Serves 12 with each serving having about 30 carbs.  

 

    Be sure to also check out my recipe for Strawberry Jell-o Fluff Salad and my recipe for Southern Pimento Cheese Spread.

 



 

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Thursday, December 2, 2021

Copycat Jiffy Corn Muffin Mix

         


    I love cornbread and make it from scratch quite often.  It is so good.  Sometimes I am in a bit of a hurry and want to take a shortcut and making up this mix was my solution.  This mix is the perfect substitute for any recipe that calls for a box of Jiffy Mix. It can be used to make cornbread, muffins, or even in casseroles. 


  •  2/3 c. all-purpose flour
  • ½-2/3 c. cornmeal
  • 3 T. sugar
  • 1 T. baking powder
  • ¼ tsp. salt

Place all the dry ingredients into a large bowl and whisk together.  Add in the oil and mix until it is lump-free and relatively smooth.  Store in an airtight container such as a mason jar until ready to use. Can be stored from 4-6 months. 

 


To make cornbread: 

      Preheat the oven to 400 degrees.  Combine the cornbread mix with one egg, 2 tablespoons of oil and 1/3 cup of milk.  Mix until smooth.  Pour into a greased 8”x8” square cake pan or a cast iron skillet.  Bake for 21-23 minutes or until golden brown.

 


To make corn muffins:

      Follow the directions for cornbread but instead of putting the batter into a cake pan, pour the batter into greased muffin tins.  Fill each place 2/3 full and bake for 15-17 minutes or until golden brown.  Will make 6 corn muffins.

 


    Make 1 ½ cups of mix that equals to an 8.5 oz. box of Jiffy Mix.  Use in any recipe that calls for Jiffy Mix.  I use it my recipes such as in my Creamy Corn Casserole

 


 

     Other great mixes that I make include my: Savory Herb Rice Mix, my Spanish Rice Mix, and my Potato Soup Mix in a Jar



 

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Simple & Delicious Cream Cheese Frosting

     Most cakes are better if you frost them with a delicious frosting or icing.   This recipe will make a spreadable and creamy cream chees...