Today I want something warm and easy...so I'm trying a new short cut recipe for Potato Soup.
1 bag frozen hash browns
2 (14oz) cans chicken broth
1 can cream of
chicken soup
1/2 c chopped onion
1/3tsp black pepper
Combine ingredients and cook in crock pot on low
for 5hours. Stir in 8oz block of cream cheese, cook 30 minutes, stir
occasionally. Garnish with shredded cheese, bacon bits and some scallions. Serve with warm bread and snuggle in.
It's taken me a few weeks to get back to posting but this is the last cake that I made for my dear friend Mrs. Knapp and her wonderful family. We will miss her dearly but this was her favorite cake and there was barely a crumb or a nut left!
1 1/2 cups chopped pecans
1 cup butter
2 1/4 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1 teaspoon vanilla
3 eggs
In saucepan over medium low heat, brown pecans in butter until butter is lightly browned; stir constantly. Drain browned butter into a measuring cup; set aside.
In a large mixing bowl combine flour, sugar, brown sugar, and baking powder, salt, milk, vanilla, eggs, and 1/2 cup of the browned butter. Beat for about 2 minutes. Stir in 3/4 cup of the chopped pecans.
Pour batter into two greased and floured 8- or 9-inch round layer cake pans. Bake at 350° for 25 to 30 minutes, or until toothpick comes out clean when inserted in center. Cool for 5 minutes; remove from pans and cool thoroughly before frosting.
