7 Up Pound Cake

This is a really great recipe for a delicious pound cake. It is a old recipe for making this delightfully delicious cake. You can make it with regular 7 Up Soda and it is so moist and delicious. I hope you get to make this cake real soon.

Ingredients

3 sticks unsalted butter, softened

3 cups granulated sugar

5 eggs

3 cups all-purpose flour

1 teaspoon lemon juice

1 cup 7-up

confectioners' sugar for dusting

How to make it

Preheat oven to 325 degrees F.

In a large bowl, cream butter and sugar.

Add the eggs one at a time, beating well after each addition.

Slowly add flour

Add lemon juice and mix well

Gently fold in the 7-Up, 1/4 cup at a time

Pour mixture into greased angel food (or bundt) pan.

Bake at 325 degrees for one hour until a toothpick inserted into the cake comes out clean.

Transfer the cake from the oven to a wire rack. Let it cool in the pan for 15 minutes.

Unmold the cake onto the wire rack to cool completely.

Transfer to a serving platter and dust with confectioners' sugar.

I like this pound cake with cream cheese icing but its up to you if you want to add a icing to this cake or not. Its really wonderful either way.

Philly Cheesesteak Nachos

Philly Cheese-steak Nachos

Watch Man vs. Food. You see, when you watch Man vs. Food when you are as hungry as I am, you want everything you see. Strike that you need everything you see. That is exactly what happened after I saw a recent episode where he tried Philly Cheesesteak Nachos. There was no question, I needed them. So I made them. Then I ate them with reckless abandon.

I made these last night and they were so delicious. And I mean delicious. Everyone should make these and try them because they are truly one of the best appetizers you will ever eat in your life.

Ingredients:

1 tablespoon olive oil

1 pound thinly sliced round steak

1 teaspoon kosher salt

1/2 teaspoon fresh cracked black pepper

4 tablespoons butter, divided

2 green bell peppers, seeds and ribs removed, diced

1 medium yellow onion, diced

1 tablespoon Worcestershire sauce

2 tablespoons flour

1 1/4 cup milk

1/2 teaspoon seasoning salt

4 cups shredded medium cheddar cheese

2 ounces cream cheese

tortilla chips

Instructions:

Heat olive oil in a skillet over medium heat. Add steak and salt and pepper. Cook until steak is cooked through. Transfer to a plate.

In the same skillet, melt 2 tablespoons butter over medium heat. Once butter has melted, add bell peppers, onions and Worcestershire sauce. Cook until onions start to brown 5 - 7 minutes. Return the steak to the pan. Reduce heat to low to keep mixture warm while you prepare the cheese sauce.

Melt remaining 2 tablespoons of butter over medium heat. Whisk in flour. Cook 1 minute. Whisk in 1 cup of milk. Reduce heat. Bring milk to a simmer but do not boil. Stir in cheeses and seasoning salt. Cook until melted. If cheese sauce is too thick for your liking, add the remaining milk.

Place a couple large handfuls of tortilla chips on 4 plates. Spoon cheese sauce and steak and pepper mixture over the top. Serve immediately.

Crock Pot Beef and Broccoli

You don't have to go out for Beef and Broccoli. This Crock Pot Beef And Broccoli is oh so delicious. The sauce on this is better than any take out place I have ever been.

Ingredients

1. 1 pound boneless beef chuck roast, sliced into thin strips

2. 1 cup beef broth

3. 1/2 cup soy sauce

4. 1/3 cup brown sugar

5. 1 tablespoon sesame oil

6. 1 tablespoon minced fresh garlic

7. 2 tablespoons cornstarch

8. 2 tablespoons cooled sauce from the crock pot after being cooked

9. Fresh broccoli florets (as many as desired)

Hot cooked rice

Directions

1. Place beef in a crock pot.

2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.

3. In a cup, stir cornstarch and sauce from the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stove top with the corn starch mixture. Boil until your desired consistency is reached).

4. Add broccoli to the crock pot. Stir to combine.

5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).

6. Serve over hot cooked buttered rice.

I hope you'll get to make the Crock Pot Beef And Broccoli real soon. This is a really delicious dish and people are really surprised that you made it in the crock pot.

Best Brownies You'll Ever Taste

Here are truly the best brownies you'll ever make and eat in your life. These brownies were first made in a school cafeteria in a small town in Idaho. Let me tell you that these are truly some of the best brownies that your ever going to taste in your life.

These are made from scratch brownies. No mix is used here and these brownies are so wonderful.

If you'll follow the below instructions you will end up with the best brownies you'll ever taste. You want to frost these brownies while they are still warm but not hot. If you'll do that you'll end up with wonderfully delicious brownies.

Ingredients For Your Homemade Brownies

1. 1 cup of Butter

2. 1/2 cup of Cocoa

3. 2 cups of All Purpose Flour

4. 2 cups of Sugar

5. 4 Large Eggs

6. 4 teaspoons of Vanilla

7. 1 cup of Chopped Nuts (optional)

Directions: I melt the Butter in the microwave and put into my mixing bowl, then I add cocoa and mix together until smooth. Add flour, and sugar. Beat together and then add eggs, vanilla, and nuts. Mix until combined. Do not over stir. Pour into greased, floured 9x13 baking pan.

An additional part of this recipe says that if you want to double the recipe, use a large baking sheet. If you do shake that pan to make sure the brownies are well settled before you cook your pan of brownies.

Additional Note , This batter will not be runny like a cake mix. You might have to spread it out over your pan with a rubber spatula. Bake 20-25 minutes @350 F or until done. I would check at it at 20 minutes. Wait only about 10 minutes to frost brownies. Frost them while they are warm (not hot).

The Chocolate Icing Recipe:

To make while the brownies bake 1/4 cup of softened Butter, 1/4 cup of canned Milk ,(regular milk is fine) ,1/4 cup of Cocoa, 3 cups of Powdered Sugar ,Dash of Salt. Mix all together and frost as desired.

Be sure that the oven is pre-heated when the brownies go into the oven.

Almond Joy Coconut Brownies

Here's another little twist on the classic boxed brownie mix for you. I didn't have much time to throw together a dessert for our party last week so I just picked up a few Almond Joy candies at Walgreens and whipped these up. The touch of coconut in the frosting is so refreshing.

What You'll Need:

1. 1 boxed brownie mix + all listed ingredients

2. 1 extra egg

3. 2 TBSP cream (can use milk)

4. 2 drops of coconut extract

5. 2 packages of Almond Joy Candies

6. 1/2 C coconut flakes

7. 2 C Powdered Sugar

8. 2 TBSP hot water

What You'll Do:

Mix brownies as directed on box. Add the additional egg, cream, and coconut flakes. Pour mix into a greased baking pan.

Chop up the Almond Joy Candies (any size you want really, I did small chunks) and place in batter. Use finger or spoon to cover each candy completely by surrounding batter.

Bake as directed on box.

For the frosting: Whip powdered sugar, water, and coconut flavoring.

For frosting the brownies, you can stripe the pan with the frosting and sprinkle with additional Almond Joy crumbs, or you can cut each brownie out as pictured. For the second serving option (great for parties), wait until the brownies have completely cooled. Then, use a cup or cookie cutter to cut out circles. Pipe frosting onto each brownie and top with a candy piece.

Tip's, Hints, And Tricks

I would use Betty Crocker Brownie Mix if you want your brownies to turn out just perfect. Your brownies are done when a toothpick inserted in the center of the brownies are done. Be sure not to over cook your brownies.

Baking Smart

For the best results when baking always make sure that your oven has been pre-heated for at least 10 minutes before placing the product in the oven. In some instances it is also best to bake on the center shelf so that you will get an even circulation of the heat.

Coconut Pound Cake Recipe

Here you have a delicious coconut pound cake that you just have to make. If your looking for a really quick and easy pound cake recipe then you need to make this delicious coconut pound cake. I think this is one of if not the best pound cake that I've ever made and tasted in my life.

Ingredients For The Coconut Pound Cake

FOR THE CAKE:

1. 2 cups all-purpose flour 2. 1½ tsp baking powder 3. 1/2 tsp salt 4. 1 cup unsalted butter (at room temperature) 5. 2 cups sugar 6. 5 eggs (at room temperature) 7. 1 cup whole (or low-fat) milk 8. 1 tsp coconut extract 9. 3½ oz Angel Flake sweetened, shredded coconut

FOR THE GLAZE:

1. 2 tbsp unsweetened coconut milk 2. 1 tsp coconut extract 3. 1 cup confectioners’ sugar

This is what your pound cake will look like cooked in the tube cake pan. I like to cook these kind of pound cakes in tube spring form pans. They always turn out perfect cooked this way.

Instructions

Preheat oven to 325°F. Grease and lightly flour a 9- or 10-inch tube pan. This cake is delicate so I wouldn’t recommend using a bundt pan.

In a large bowl, whisk together flour, baking powder and salt.

In a separate bowl, use an electric mixer (on medium speed) to cream the butter and sugar until fluffy (about 3 minutes). Add in eggs, one at a time, and mix well. Stir in the milk, coconut extract and shredded coconut. Finally, add the flour, baking powder and salt mixture, and stir to combine. Pour batter into prepared pan and bake until golden brown, about 1 hour.

Meanwhile, prepare the glaze. Whisk together the coconut milk, coconut extract and confectioner’s sugar until smooth, adding more sugar as needed to thicken the glaze (or more milk if you want to thin it out).

Above Is The Coconut Pound Cake With The Glaze On It

Cool cake in pan for 5-10 minutes before removing. Drizzle with glaze while cake is still warm.

If you love coconut like I do then you just have to make this delicious cake real soon. It is truly one of the best pound cakes you'll ever taste in your life.

World's Best Coconut Cake

Here is the recipe for what is known as the World's Best Coconut Cake. You Just have to make and taste this wonderful cake. You are supposed to make it and keep it in the refrigerator for three days before you eat it. I've never been able to wait three days but it is a wonderful coconut cake.

Click Here For The Worlds Best Coconut Cake

Removing Breads And Cakes From Pans

When breads and cakes are cooked they build up steam inside which needs to be released after they are removed from the oven. If the steam is not allowed to escape it will convert to water as it comes in contact with the cooler air and be absorbed back into the product, thus making the product soggy. To avoid this problem, remove the pan from the oven and allow the product to remain in the pan and to just rest for a few minutes. The product should then be removed and placed on a cooling rack which will allow more of the area to release additional steam and stop any moisture from going to the bottom of the product, causing the bottom to be soggy.

Throw In The Cold Towel

When your baked food gets stuck to the bottom of the pan, try wrapping the cake pan in a towel when it is still hot or place the pan on a cold, wet towel for a few minutes.

Pop Eyes Red Beans And Rice Copycat Recipe

Here we have a copycat recipe for Pop Eyes Red Beans And Rice that is simply marvelous. If your looking for a really delicious recipe for red beans and rice then you need to make this delightfully delicious recipe for red beans and rice.

1. 1 (15 ounce) can red beans

2. 1 slice salt pork (about 1-inchx4-inch) or 1 slice pork fatback (about 1-inchx4-inch)

3. 2 tablespoons oil

4. 2 tablespoons diced onions

5. 1 tablespoon bell pepper

6. 1/2 teaspoon sugar

7. 1/2 teaspoon liquid smoke

Pinch of each

garlic powder

onion powder

cumin powder

celery seed, powder

paprika

chili powder

cayenne powder

1/2 cup water

Directions:

1. Cook oil, pork, onion, and green pepper over low-med heat until meat is translucent & fat is rendered. Don't brown or overcook meat.

2. Put meat mixture (incl. all the fat & oil) in food processor with a little water and about 25 beans and mix until blended & smooth. Place back in cooking pot.

3. Mix or pulse remaining beans in food processor with enough water until it has consistency of salsa. Add to cooking pot.

4. Add remaining ingredients to cooking pot (spices, liquid smoke, sugar) and enough water to make a loose, soupy mixture (the beans will thicken the mixture as it cooks).

5. Cook over low-med heat for 10 minutes, stirring, and adding water as necessary to end up with the consistency of thick gravy. Serve over quality white rice.