Flavor Delicious

Straight to the Point Recipes and Cooking Tips

July 17, 2020

Lemon Icebox Pie

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Technically, this could be considered a no-bake cheesecake, but I'm calling it a lemon icebox pie.

Ingredients
  • 1 pre-made graham cracker or shortbread cookie pie crust
  • 8oz cream cheese at room temperature
  • 14oz sweetened condensed milk
  • 1/4-1/2 cup of lemon juice
  • Lemon zest for extra flavor (optional)
Instructions
This filling can be mixed by hand using a spoon or whisk, but it will be easier to mix it using either an electric hand mixer or a stand mixer. 

  1. In a large bowl, combine the condensed milk and lemon juice.
  2. Add softened room-temperature cream cheese to mixture.
  3. Mix until smooth.
  4. Remove lid from pie crust.
  5. Add filling to pie crust.
  6. Cover pie and refrigerate for a minimum of 4 hours.
  7. Serve.







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July 08, 2020

Easy No-Knead Biscuits - Butter Swim Biscuits

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I got this recipe from Divas Can Cook. Here is the original video for this recipe. What I am listing on this page is how I made the recipe using the ingredients that I had. I've tried some of the other recipes on the Divas Can Cook channel and have enjoyed them all so far. Now, on to the recipe!

Ingredients

• 2 ½ cups all-purpose flour
• 4 teaspoons baking powder
• 2 teaspoons salt
• 2 tablespoons granulated sugar
• 1½-1¾ cup buttermilk cold
• 12 tablespoons unsalted butter divided (If all you have is salted butter or margarine, DO NOT add additional salt. Ignore the 2 teaspoons of salt listed above)

Note: Make sure the butter and the buttermilk are cold before preparing this dish. Also, you may notice in many of my photos that I line my baking dishes with foil or parchment paper. This is for easy clean up and convenience, especially when I am borrowing dishes. The dish I used was not an 8x8.

Instructions
  • Preheat oven to 450 F.
  • If you prefer, line your baking dish with foil or parchment paper.
  • In a large bowl, whisk together flour, baking powder, salt and sugar.
  • Cut in 4 tablespoons of cold butter until mixture is crumbly.
  • Slowly add in buttermilk, a little at a time, JUST until a wet dough forms. (may need to use slightly more or less buttermilk as stated) Set aside.
  • Melt 7 tablespoons of butter and pour it into a 8x8 glass baking dish.
  • Spoon the biscuit dough on top of the butter and gently spread it out.
  • Precut the dough into 9 squares. (this will allow the butter to get to all corners of each biscuit)
  • Bake for 18-20 minutes or until golden. (If the tops are still pale when almost done, flip the oven to broil to add some golden color to the tops but watch it carefully!)
  • Remove from oven and allow the butter to absorb into the biscuits.
  • Brush the tops of the biscuits with remaining tablespoon of butter.









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June 21, 2020

Kool-Aid Pie

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Ingredients
  • 1 pre-made pie crust (I like shortbread)
  • 1 container of whipped topping 8oz
  • 1 packet of preferred flavor of Kool-Aid 

Thaw whipped topping in refrigerator for at least 4 hours before beginning this recipe. Carefully combine Kool-Aid with whipped topping making sure not to use a hand mixer or to use too much force during mixing because it will cause the whipped topping to break and become a loose consistency. Pour the filling into the pie crust, cover and refrigerate for at least 6 hours, preferably over night. Makes roughly 8 servings.






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June 19, 2020

Tara's Cornbread

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Ingredients

  • 2 cups cornmeal
  • 1 cup flour
  • 1/2 to 3/4 cups sugar
  • 1 tablespoon baking powder
  • 1/2 tablespoon salt
  • 2 eggs
  • 4 tablespoons melted butter
  • 3 cups milk 

Preheat oven to 350°F. Prepare baking dish by either lining with parchment paper or greasing the dish with butter, oil, or baking spray.

Combine cornmeal, flour, sugar, baking powder, and salt in a medium to large bowl. Mix together thoroughly. Add the eggs, melted butter and milk. 

Pour batter into the baking dish and cook for 25-30 minutes. 

Note: If using white cornmeal, the top crust may not brown. If desired, remove cornbread from oven and spread butter on the top. Switch oven to broil setting and place cornbread back in the oven for 3-5 minutes or until it has reached desired brown color







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June 15, 2020

Chicken Flavored Rice

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Ingredients
• 1 cup Long grain white rice
• 2-3 cups Chicken broth 
• Seasonings of choice -- I used soul food seasoning, garlic & herb seasoning, garlic powder, minced onions
• 1 tablespoon of butter

Over medium heat, toast rice in the skillet with butter for 5-10 minutes. Continuously stir the rice to keep it from burning. After a minimum of 5 minutes add chicken broth and seasonings then cover skillet with a lid. Once chicken broth evaporates, remove skillet from heat and leave covered for at least 10 minutes. After 10 minutes fluff the rice and serve.










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May 30, 2020

Easy Butter Pecan Cake

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Ingredients
• Butter Pecan or butter cake mix
• Chopped pecans
• 1 stick of Butter
• Buttermilk or sour cream
• 4 eggs
○ Frosting
§ Chopped pecans
§ 1 tablespoon butter
§ 1 can sweetened condensed milk
§ 3 tablespoons brown sugar

Instructions
  • Preheat oven to temperature listed on the cake mix packaging.
  • Prepare a cake pan, either a Bundt pan or a 9"x13" pan, by spraying the pan with a cooking/baking spray OR by spreading butter and flour in the pan. If using the second method, make sure to shake out any excess flour.
  • Prepare cake mix according to instructions except use the stick of butter in place of oil, buttermilk or sour cream in place of water and 4 eggs instead of only 3.
  • Optional: add chopped pecans to the batter before pouring the batter into a greased cake pan.
  • Pour batter into the cake pan and place in the oven. Bake for the time listed on the cake mix packaging. 
  • After 20 minutes, occasionally check the cake for doneness by either using a skewer or fork to poke in the middle OR giving the pan a gentle shake to see if the cake jiggles. If the cake jiggles, then it needs more time to cook. *Note: Cooking times can vary according to the type of pan that is used. Always keep a close eye on food while it is cooking.
  • When cake is finished baking, remove from oven and place on cooling rack. Allow cake to cool for at least 10 minutes before removing cake from pan.
  • Remove cake from pan and place onto a plate.
  • Top with caramel topping and pecans. 
Pecan Caramel Frosting
  • While the cake is baking, pour one can of sweetened condensed milk into a saucepan and place over medium-low heat. 
  • Add butter and brown sugar to the saucepan and continuously stir mixture until it becomes a light brown color. 
  • Reduce heat to keep the topping warm. 
  • Topping should still be slightly warm when pouring over the cake.





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