August 6, 2023 – Kitcheeen

Delights

PECAN UPSIDE DOWN BUNDT CAKE RECIPE

I know what you’re thinking… “How can I possibly make this Pecan Upside-Down Bundt Cake from scratch? It looks so fancy, and it’s like a cake and pecan pie all in one!”

Well, two of those points are true. It does look fancy, and it is like a cake and pecan pie all in one, but you can make it. I’ll even let you in on a little secret, it’s made using a boxed cake mix so half the work is already done for you!

The moist, not-too-sweet cake base pairs perfectly with the crunchy, nutty, pecan pie filling-like topping to create a match made in heaven. Not to mention, the flip!

Ingredients

For the Pecan Topping:

½ cup packed light or dark brown sugar
¼ cup of corn syrup
½ cup melted butter
1 cup chopped pecans
¼ tsp salt

For the Cake Batter:

1 box vanilla cake mix (I used Betty Crocker Super Moist Vanilla)
½ cup of vegetable oil
3 large eggs
3 tbsp sour cream
1 cup of water

Instructions

Preheat oven to 350 degrees
Spray 10 inch bundt pan liberally with non-stick cooking spray, and set aside for later

Pecan Topping

In a medium bowl, using a hand-held mixer or whisk, combine melted butter, brown sugar, corn syrup, and salt. Continue mixing until the brown sugar has almost dissolved completely
Add pecans to brown sugar mixture and mix until fully combined
Pour mixture into prepared bundt pan and use a spatula to spread into one even layer. Set aside

Cake Batter

In a large bowl, using a hand-held mixer or whisk, combine cake mix, eggs, vegetable oil, water, and sour cream. Mix together until no lumps remain

Pour cake batter over top of the pecan topping. Use a spatula to make sure the batter is spread out evenly and completely covers the pecan topping

Bake in preheated oven for 40-45 minutes, or until a toothpick or cake tester stick inserted comes out clean

After the cake is finished baking, remove bundt pan from oven and place on a cooling rack to cool for 10 minutes. Do not attempt to flip the pan before this!

Once 10 minutes have passed, place a large plate over the top of the bundt pan to invert the cake onto the plate. I like to bang the top of the pan a few times before I lift it up to make sure those loose pecans unstick from the pan

Slice and serve warm with your favorite ice cream, or allow the cake to cool and serve at room temperature

August 6, 2023

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Delights

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COPYCAT CHEESECAKE FACTORY KEY LIME

This Copycat Cheesecake Factory key lime cheesecake is delicious with a yummy graham cracker crust, creamy and tart filling, and a dollop of sweetened whipped cream on top.

Cheesecake has always been my go-to dessert no matter where I go. One of my favorite restaurants to eat at is The Cheesecake Factory. I mean, DUH — cheesecake?

I eat there so much that I have made several copycat recipes from the meals I have tried there. One of my most popular is my Copycat Cheesecake Honey Wheat Bread — that gorgeous brown bread we can never get enough of.

Ingredients

Graham Cracker Crust

1 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
6 tablespoons butter, melted

Key Lime Cheesecake

3 bars (8 oz each) cream cheese, softened
1 cup granulated sugar
1 tablespoon cornstarch
zest of 1 lime
1/2 cup lime juice
3 large eggs

Sweetened Whipped Cream

1 cup heavy whipping cream
1/4 cup powdered sugar
lime zest or slices for garnish, optional

How To Make Copycat Cheesecake Factory Key Lime

Preheat the oven to 300 degrees. Position the oven racks so one is just above the middle position and the other is just below the middle position. Lightly spray a 9-inch springform pan with cooking spray.
In a large mixing bowl, stir together the graham cracker crumbs, sugar, and melted butter. Mix well until everything is incorporated.
Press the mixture into the bottom and up the sides (about 1/2″ up) of the prepared springform pan.
Bake the crust for 15 minutes. Remove from the oven and let cool completely. While the crust is cooling you can make your cheesecake filling.
For the filling — In a large bowl with an electric mixer, or in the bowl of an electric stand mixer, beat the cream cheese, sugar, cornstarch, and lime zest together until smooth and creamy. Scraping down the sides of the bowl as needed.
Add the lime juice and mix until combined. Add the eggs and mix until just combined. Don’t over mix because it can cause the cheesecake to crack while baking. Extra air beaten into the filling will cause cracking.
Pour the cheesecake filling over the crust and spread evenly.
Place a metal or glass pan on the bottom rack of the oven and pour in 3 cups of boiling water.
Immediately place the cheesecake on the upper rack and bake for 55-65 minutes until the cheesecake is set around the edges. You can expect a slight jiggle in the center of the cheesecake.
When the cheesecake is done cooking, turn the oven off and prop the oven door open about 4 inches.
Keep the cheesecake in the oven for an hour until it is completely cooled.
Refrigerate the cheesecake for at least 4 hours or overnight is best.
When ready to serve, whip together the cream and powdered sugar until thick and creamy. Either spread the whipped cream evenly over the cheesecake or pipe it around the edges.
You can also just put a dollop on top. Add the garnish of lime slices or lime zest

August 6, 2023

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Beef

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CUBE STEAK WITH ONION GRAVY

Cube steak with onion gravy is an easy recipe that goes from the fridge to the dinner table in just 30 minutes. Tender steaks smothered in a brown gravy with lots of caramelized onions.

This smothered cube steak recipe is a quick and easy meal and the ultimate comfort food for your whole family. This country-style steak is a classic recipe that makes a perfect weeknight meal.

INGREDIENTS

3cube steaks
¹⁄₂cup flour
¹⁄₂teaspoon salt
¹⁄₂teaspoon pepper
vegetable oil
GRAVY
1onion (diced)
2cups beef broth
2tablespoons flour

DIRECTIONS

Heat oil in a skillet.
Mix flour, salt and pepper.
Dredge cube steaks in flour mixture; fry steaks until cooked but do not overcook or will become stringy.
Remove steaks from pan and drain on towels; cover to keep warm.
Drain off all of fat except for 2 tablespoons.
Saute onion in skillet till tender;scrape up little bits of meat from pan.
Add flour and cook with onion till slightly brown.
Whisk in beef broth and cook till thick and bubbly. If not thick enough mix up a little flour/water and whisk into gravy.
Cut cube steaks into 1″ strips and return to pan with gravy; heat through and serve.

August 6, 2023

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Chicken

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Baked BBQ Baby Back Ribs

These oven-baked baby back ribs are seasoned with a homemade dry rub, then glazed with barbeque sauce and baked until tender and delicious. If you’re in the mood for a little virtual trip into summer, give this technique a try. It works with literally any dry rub and barbecue sauce combo.

Did you know you can make restaurant-worthy baby back ribs in the comfort of your own kitchen? Well, you can! You just need a good recipe — and that’s where we come in. This top-rated recipe produces tender, juicy ribs that you’ll want to make again and again.

INGREDIENTS:

½ cup ancho chile powder
¼ cup white sugar
¼ cup brown sugar
¼ cup salt
2 tablespoons freshly ground black pepper
1 tablespoon ground cumin
1 teaspoon dry mustard
1 teaspoon ground cayenne pepper
½ teaspoon ground dried chipotle pepper
1 rack baby back pork ribs
1 cup barbeque sauce

DIRECTIONS:

Step 1
Preheat oven to 250 degrees F (120 degrees C).
per in a small bowl until combined.

Step 3
Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.

Step 4
Generously apply coating of dry rub to all sides of rib rack.

Step 5
With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.

Step 6
Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.

Step 7
Increase oven temperature to 350 degrees F (175 degrees C).

Step 8
Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.

Step 9
Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.

Step 10
Cut rack into individual rib segments and serve with more barbeque sauce.

August 6, 2023

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Grandma's

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Hawaiian Banana Bread

Hawaiian Banana Bread with Coconut and Pineapple is moist and a tropical treat! This quick bread is full of coconut flakes, crushed pineapple & ripe bananas.

Y’all, this tastes like a little slice of Hawaii came to the Midwest…

A pineapple quick bread that is so easy it comes together in minutes, combined with chewy coconut and moist banana.

Families, your kids will go nuts for this! Or should I say, bananas???!?!?!

I’ll let you in on a little secret. I’m not really a banana lover but I LOVE this coconut banana bread. Like, love it so much I hurry I’ve been known to take the last piece which is supposed to be against the mom code.

That’s how much I like it.

Btw, did you know the Pioneer Woman doesn’t like bananas either? I like to think we’re besties that way. Right, Ree? I know you’re following me…

Then, I couldn’t decide what category to put pineapple bread into….breakfasts, desserts, snacks?

How about we just call it delicious???

Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs
1 very ripe banana, mashed
1 cup crushed pineapple (do not drain)
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup shredded coconut

Instructions

Preheat oven to 350 degrees.
In a large bowl, cream butter and sugar together with a mixer until light and fluffy. Add eggs, one at a time and beat to incorporate.
Stir in mashed banana and pineapple.
In a separate, medium sized bowl, sift together flour, baking powder, baking soda, and salt. Add to wet ingredients.
Stir in coconut flakes/shreds.
Pour mixture into a greased loaf pan (9×5). Bake for 60 minutes or until a toothpick inserted comes out clean.

August 6, 2023

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