Bacon Potato Corn Chowder 

Ingredients  

1/2 pound bacon strips, chopped 

1/4 cup chopped onion 

1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed 

1 can (14-3/4 ounces) cream-style corn 

1 can corn

1 can (12 ounces) evaporated milk 

1/4 teaspoon salt 

1/4 teaspoon pepper

Paprika to taste

Garlic powder to taste

1/2 shredded cheese

2 Tbls flour

Directions  

In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. 

Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender. Add flour and cook 1-2 minutes. 

Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water. 

Add corn, milk, salt, pepper, paprika, garlic powder, potatoes and reserved potato water to onions in saucepan; heat through. Stir in bacon and cheese.

I would also consider adding grilled sliced kielbasa to this dish to add additional protein. 

 Sweet Potato Casserole 

Ingredients: 

- 3 C. Sweet potatoes, baked and skin removed 

- 1/4 C. Sugar

- 2 eggs beaten

- 1/2 tsp. Salt 

- 2 Tbls. Butter, melted

- 1/3 C. Milk

- 1/2 tsp. Vanilla extract 

Topping: 

- 1/3 C. Brown sugar 

- 1/3 C. Flour

- 2 Tbls butter, melted 

- 1/2 C. Pecans, chopped 

- Marshmallows

Directions:

1. Mix in large bowl sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. 

2. Pour into 2 quart baking dish. 

3. Mix and crumble together brown sugar, flour, butter and pecans. 

4. Crumble topping on top of sweet potato mixture and bake at 325 degrees for 30 minutes. 

5. Place desired amount of marshmallows on top and broil until golden brown.

Pecan Pie Bars

 Pecan Pie Bars

Ingredients

• 2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1 cup butter, softened
• 1 can (14 ounces) sweetened condensed milk
• 1 large egg
• 1 teaspoon vanilla extract
• Pinch salt
• 1 package (8 ounces) milk chocolate English toffee bits
• 1 cup chopped pecans

Directions

• 1. In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse meal. Press firmly onto the bottom of a greased 13x9-in. baking dish. Bake at 350° for 15 minutes. 
• 2. Meanwhile, in a large bowl, beat the milk, egg, vanilla and salt until smooth. Stir in toffee bits and pecans; spread evenly over baked crust. 
• 3. Bake until lightly browned, 20-25 minutes longer. Cool. Cover and chill; cut into bars. Store in refrigerator.

Source: https://www.tasteofhome.com/recipes/pecan-pie-bars/print/

 Chocolate Cake 

Ingredients

• 1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
• 3/4 cup (62g) unsweetened natural cocoa powder
• 1 and 3/4 cups (350g) granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons espresso powder (optional)
• 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (240ml) buttermilk, at room temperature
• 1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)

Chocolate Buttercream

• 1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) confectioners’ sugar
• 3/4 cup (65g) unsweetened cocoa powder(natural or dutch process)
• 3–5 Tablespoons (45-75ml) heavy cream(or half-and-half or milk), at room temperature
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• optional for decoration: semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.

1. Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
2. Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they’re completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist tasting chocolate cake. It’s normal!)
3. Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
4. Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
5. Assemble and frost: If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called “leveling” the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
6. Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
7. Cover leftover cake tightly and store in the refrigerator for up to 5 days.

1. 
   

Source:https://sallysbakingaddiction.com/triple-chocolate-layer-cake/

 Cinnamon Rolls

Ingredients

For the Dough:

• 1/2 cup warm milk (about 115 degrees F)
• 1 1/4 teaspoons instant dry yeast* (I like Red Star Platinum Baking Yeast)
• 1 large eggs at room temperature
• 2 Tbls salted butter** (Melted, but make sure it isn't over 110º Fahrenheit. Just softened is fine.)
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 2 1/4 cups all-purpose flour (divided)

For the Filling:

• 1/4 cup salted butter (almost melted)
• 1/2 cup packed brown sugar
• 1 tablespoons cinnamon
• 1/4 cup heavy cream*** (for pouring over the risen rolls)

For the Frosting:

• 3 ounces cream cheese (softened)
• 2 Tbls salted butter (softened)
• 1 cup powdered sugar
• 1/2 tsp maple syrup + 1/2 tsp vanilla extract 
• 
  

Instructions

• Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
• Add the eggs, butter and sugar. Mix until combined.
• Add in salt and 2 cups (save the other 1/4 cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
• Scrape the dough off the beater blade and remove it. Attach the dough hook.
• Beat the dough on medium speed, adding in up to 1/4 cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. **The dough should be tacky and will still be sticking to the sides of the bowl. That's ok! 
• Spray a large bowl with cooking spray.
• Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl. 
• Cover the bowl with a towel or wax paper.
• Set the bowl in a warm place and allow the dough to rise until double. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
• While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.
• Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour. 
• Flour a rolling pin and roll the dough to create a rectangle. 
• Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
• Starting on the long end, roll the dough up tightly jelly roll style. 
• Cut into 6 slices and place in a greased square  baking pan.
• Cover the pan and allow the rolls to rise for 20 minutes or until nearly double OR cover and refrigerate overnight. 
• Preheat the oven to 375 degrees.
• Warm the heavy cream until the chill is off. Don't make it hot...you just don't want it cold. It should be warm to the touch.
• Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
• Bake at 375 degrees for 20-22 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. 
• While the rolls are cooling, prepare the cream cheese frosting.
• In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well.
• Add in your favorite extract and the powdered sugar. Beat until combined.
• Spread the frosting over the cooled rolls.
• Store in an airtight container.

Notes

Overnight Instructions

We often make the cinnamon rolls and get them to the point of the second rise (when they are rolled out, cut up and put in the pan). Cover and refrigerate until morning.

The morning you want to bake them, pull them out of the refrigerator. They may have doubled in size in the fridge overnight. If they have, let them sit for 30 minutes to get the chill off, then bake.

If they did not rise in the fridge overnight, allow them to rise at room temperature. Plan about at least an hour for this. Then pour on the cream and let them bake.

Source:https://www.tastesoflizzyt.com/wprm_print/recipe/18003

 Chocolate Pie

Ingredients

Ingredients for the pie:

• 4 tablespoons cocoa or 1 1/2 squares baking chocolate
• 3/4 cups sugar
• 5 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 2 egg yolks, lightly beaten
• 1 1/2 cups whole milk
• 1/2 teaspoon vanilla
• 1 tablespoon of butter
• 1 unbaked 9” pie crust

Ingredients for the meringue:

• 2 egg whites
• 1/8 teaspoon kosher salt
• 4 tablespoons sugar

Instructions

• Preheat the oven to 350° F.
• In a saucepot, whisk together the cocoa, sugar, flour, salt, egg yolks, and milk.
• On medium heat, cook while stirring until it bubbles and thickens, about 10 to 15 minutes. If it becomes lumpy, just beat out the lumps. (It will not get any thicker in the oven so cook until it’s as thick as you want it.)
• Remove the chocolate filling from the heat and stir in the vanilla and butter.
• Meanwhile, as you make the custard, poke holes in the piecrust with a fork and bake it until it’s brown, about 20 minutes.
• To make the meringue, beat the egg whites with salt and when they start to get fluffy add the sugar.
• Pour the chocolate custard into the baked pie shell and top with the beaten egg whites. Bake it until it the peaks on the meringue are lightly browned, about 10 minutes. 
  Cool on counter, I prefer to serve cold. 

Notes

All that’s happening in the oven is the browning of the meringue. So be sure and keep cooking the custard in the pan until it’s your desired consistency.

Source: https://www.homesicktexan.com/wprm_print/6872

 Berry Chantilly Cake 

Ingredients

Vanilla Cake Recipe

• ▢ 13 oz (368.54 g) bleached cake flour
• ▢ 13 oz (368.54 g) granulated sugar
• ▢ 3 tsp (14.79 g) baking powder
• ▢ 1/4 tsp (0.25 tsp) baking soda
• ▢ 1/2 tsp (0.5 tsp) salt
• ▢ 8 oz (226.8 g) butter unsalted
• ▢ 2 tsp (1 Tbsp) vanilla extract
• ▢ 1 tsp almond extract 
• ▢ 10 oz (283.5 g) whole milk room temperature
• ▢ 3 oz (85.05 g) vegetable oil
• ▢ 3 large (3 large) eggs room temperature

Chantilly Cream Ingredients

• ▢ 16 oz cream cheese softened
• ▢ 8 oz unsalted butter softened
• ▢ 16 oz mascarpone cheese softened
• ▢ 22 oz powdered sugar sifted
• ▢ 1 tsp almond extract
• ▢ 1 tsp vanilla extract
• ▢ 8 oz heavy whipping cream
• ▢ 2 tsp instant pudding mix Or any other whipped cream stabilizer. 

Berry Cake Filling 

• ▢ 2 cups fresh or frozen berries
• ▢ 2.5 oz sugar
• ▢ 1 oz water
• ▢ 1 oz cornstarch
• ▢ 1 tsp lemon zest
• ▢ 2 tsp lemon juice

Equipment

• ▢ 
  Stand Mixer
• ▢ 
  Round Piping Tip and Piping Bag

Instructions

Vanilla Cake Instructions

• Note: It's VERY important that your cold ingredients are at room temperature or slightly warmed. See video for tips. 

  Heat oven to 335º F/168º C — 350º F/177º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking.
• Place 4oz of the milk and oil in a separate bowl or cup and set aside
• Combine remaining milk, vanilla extract, almond extract and room temp eggs in a separate measuring cup and set aside
• Measure out dry ingredients (flour, sugar, baking powder, baking soda, and salt) and place them into the stand mixer bowl.
• Attach the paddle to the mixer, and turn on the slowest speed (setting 1 on Kitchen Aid mixers). Slowly add chunks of your softened butter until it is all added. Let mix until batter resembles coarse sand.
• Add milk/oil mixture into the dry ingredients and mix on medium speed (speed 4 on my KitchenAid) and mix for 2 full minutes. Do not skip this step or your cake will not rise. 
• Add in 1/3 of your milk/egg mixture. Repeat 2 more times until batter is just combined. Don't forget to scrape your bowl. 
• I always start by baking for 25 minutes for 8" and smaller cakes and 30 minutes for 9" and larger cakes and then checking for doneness. If the cakes are still really jiggly, I add another 5 minutes. I check every 5 minutes after that until I'm close and then it's every 2 minutes. Cakes are done when a toothpick inserted in the center comes out with a few crumbs.
• Remove the cake pan from the oven and "tap" it lightly on the counter once to remove air from the cake and keep it from shrinking un-evenly. 
• Place cakes on a cooling rack and press down the dome immediately with an oven mitt covered hand. After cakes have cooled for 10 minutes or the pans are cool enough to touch, flip the cakes over and remove from the pans onto the cooling racks to cool completely. Wrap in plastic wrap and chill in the refrigerator.
• Once the cakes are chilled in the refrigerator (about an hour for this size, longer for larger cakes), tort, fill and crumb coat all at once. If you do not plan on crumb coating the same day, you can leave the wrapped cakes on the countertop. Chilling can dry out your cakes before they are iced, so avoid keeping them in the refrigerator longer than necessary. Cakes can be frozen in freezer bags for later use as well.

Chantilly Cream Instructions

• Cream together the softened butter, cream cheese and mascarpone cheese together until smooth. 
• Add in the powdered sugar and continue creaming until combined
• Whip the whipped cream to soft peaks. Add in the pudding mix to stabilize the whipped cream and whip until just combined. Add in the vanilla and almond extract. Peaks should be firm but not curdled. This happens quickly so watch your cream closely! Check out the stabilized whipped cream recipe to see other options to use besides instant pudding mix. 
• Fold your cream cheese mixture and whipped cream together to make your frosting. 

Berry Cake Filling

• Place the berries in a medium saucepan with 2.5 oz of sugar and bring to a simmer. 
• Combine the cornstarch with the cold water to make a slurry. Pour the slurry into the bubbling berries. 
• Cook a few minutes until the mixture is thick (1-2 minutes). Remove the berries from the heat and stir in the zest of one lemon and your lemon juice. 
• Cool berry filling before using.

Notes

I used two 8"x2" round cake pans for this recipe but you can use the cake batter calculator to adjust the recipe for whatever cake pan you want. 

1. Make sure all your ingredients  (eggs, cream cheese, milk, butter etc) are room temperature.  Check  out my blog post onroom temperature ingredients hacks 

2. Use a scale to weigh your ingredients(including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 

3. Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.

4. Chill your cakes before frosting and filling. You can cover a frosted and chilled cake in fondant if you wish. This cake is also great for stacking. I always keep my cakes chilled in the refrigerator before delivery for easy transporting. Learn more about decorating your first cake. 

5. If the recipe calls for specific ingredients like cake flour, replacing it with all purpose flour and cornstarch is not recommended unless specified in the recipe that it’s ok. Substituting ingredients may cause this recipe to fail. 
**I baked in two 8” pie pans for approximately 40-45 minutes 

Source: https://sugargeekshow.com/wprm_print/16448

https://m.youtube.com/watch?v=bIKO3xCveFE