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POUND CAKE WITH CARAMEL FROSTING

2 c. butter, softened
2 2/3 c. sugar, divided
8 eggs, separated
3 1/2 c. all-purpose flour
1/2 c. Half and Half
1 tsp. vanilla extract
Easy Caramel Frosting
Pecan halves (optional)

Cream butter; gradually add 2 cups sugar, beating at medium speed of an electric mixer until light and fluffy. Add the egg yolks, one at a time, beating after each addition.
Add flour to creamed mixture alternately with Half and Half, beginning and ending with flour. Stir in vanilla.
Beat egg whites (at room temperature) at high speed of an electric mixer until foamy. Gradually add remaining 2/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form; fold into batter. Pour batter into a greased and floured 10-inch tube pan; bake at 325 degrees for 1 hour and 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely on rack. Frost cake with Easy Caramel Frosting; garnish with pecan halves, if desired. Yield: one 10-inch cake.

EASY CARAMEL FROSTING:
1/2 c. butter
1 c. firmly packed brown sugar
1/4 c. whipping cream
2 1/2 c. sifted powdered sugar
1 tsp. vanilla extract

Melt butter in a heavy saucepan. Add brown sugar; cook over low heat, stirring constantly, until sugar dissolves. (Do not boil). Remove from heat. Stir in whipping cream. Add powdered sugar and vanilla; beat at high speed of an electric mixer until smooth. Yield: enough frosting for one 10-inch cake.

Brown Sugar Pound Cake with Caramel Icing

1 box brown sugar
1 cup milk
1 cup white sugar
1 cup self-rising flour
1 cup vegetable shortening
2 cups plain flour
1 stick margarine
1 tsp. vanilla flavoring
5 large eggs
1/2 t. maple flavoring
1 cup chopped pecans

Cream sugar, shortening and butter well. Add eggs one at a time, beating well after each. Combine flours and add alternately with milk. Add flavorings and nuts. Pour into a large tube pan and bake at 250 degrees for 2 hours, or 325 degrees for 1 1/2 hours. Do not open oven door before end of cooking time.

Caramel Icing:
1/2 cup butter
2 cups confectioner’s sugar
1/4 cup milk
1 cup light brown sugar

Melt butter and brown; bring to full boil for two minutes. Stir constantly. Add milk and bring to boil again. When cool to lukewarm, add sugar and mix well. Pour over cake.

Pound cake with caramel frosting

2 c Butter; softened
2 c Sugar
8 lg Eggs
½ c Butter
1 c Sugar, brown; firmly packed
¼ c Cream, whipping
Pecan halves
3 ½ c Flour, all-purpose
½ c Half-and-half
1 ts Vanilla extract
2 ½ c Sugar, powdered; sifted
1 ts Vanilla extract

EASY CARAMEL FROSTING GARNISH
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add flour to butter mixture alternately with half-and-half, beginning and ending with flour. Mix at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10" tube pan. Bake at 325 degrees for 1 hour and 15 to 20 minutes. Cool in pan on a wire rack 10 to 15 minutes; remove cake from pan, and cool completely on wire rack. Spread Easy Caramel Frosting on top and sides of cake. Garnish, if desired.

Easy Caramel Frosting: Melt butter in a heavy saucepan. Add brown sugar; cook over low heat, stirring constantly, 1-1/2 to 2 minutes or until sugar dissolves. (Do not boil.) Remove from heat. Stir in whipping cream. Add powdered sugar and vanilla. Beat at high speed with an electric mixer until frosting is smooth and of spreading consistency. Yield: enough for a 10" cake.

CHICKEN NACHO DISH

2 tbsp. vegetable oil
3/4 lb. boneless chicken breast (cut into sm. pieces)
1/2 c. chopped green onion
1/2 c. chopped green pepper
1 c. (8 oz.) thick and chunky salsa
1 1/2 c. (6 oz.) shredded Cheddar cheese
1 can (11 oz.) Mexicorn (drained)
1 pkg./bag nacho chips

  1. In large skillet, heat oil. Add chicken and cook over medium heat for 2 minutes, stirring constantly.
  2. Add green onions and green pepper; continue cooking five minutes or until vegetables are tender and chicken cooked through.
  3. Remove mixture from skillet; drain.
  4. In same skillet combine salsa and 1 cup of shredded Cheddar and corn.
  5. Simmer over low heat until cheese is melted; stir in chicken mixture.
  6. Place nacho chips in baking dish. Spoon mixture over shells.
  7. Sprinkle with 1/2 cup shredded cheese.
  8. Place in preheated 350 degree oven five minutes or until cheese is melted.
  9. May use more cheese as desired.
  10. Makes approximately 40 appetizers.

Taco Cheesecake Recipe

3 teaspoons cornmeal
3 (8 ounce) packages cream cheese, softened
1 envelope taco seasoning
1/2 cup sour cream
1/2 cup salsa
2 eggs, lightly beaten
1 cup shredded monterey jack pepper cheese (4-oz.)
1 (4 ounce) can chopped green chilies, drained
1/2 cup chopped ripe black olives
TOPPING
1 cup sour cream
1/4 cup sliced black olives
1/4 cup sliced green onions
1/4 cup sliced cherry tomatoes
1 jalapeno pepper, sliced

Sprinkle bottom of greased 9-inch springform pan with cornmeal; set aside.
In mixing bowl, beat cream cheese until smooth.
Add the taco seasoning, sour cream and salsa.
Stir in the eggs, pepper jack cheese and chilies.
Fold in olives.
Pour over cornmeal.
Place pan on a baking sheet.
Bake at 350 degrees for 30-35 minutes or until center is almost set.
Cool on a wire rack for about 10 minutes.
Carefully run a knife around edge of pan to loosen; cool for 1 hour.
NOTE: top of cheesecake may crack.
Refrigerate overnight.
Remove sides of pan.
Spread sour cream over top and sides of cheesecake.
Arrange olives, onions, tomatoes and jalapeno slices on top in a circular motion.
I do tomatoes on the outer edge, then green onion, jalapeno, then scatter black olives randomly, within the circle.
Serve with assorted crackers.