Does your Thanksgiving dessert table need spicing up this year? Well this is the little cake that will do the job. This is a chocolate, pecan, spice loaf cake with cream cheese icing. Yes, you read that right. For such a little cake, it packs all things good and wonderful about the Thanksgiving season. This cake comes together really fast as it uses a cake mix for its base. I am one of those people who tends to go overboard on desserts when we get together, which is rare, so it is a treat when there is a cake that comes together quickly. You can adjust the pumpkin pie spice and nutmeg to your taste preferences. You may be feeling like spicy Sally, or just feeling a tad spicy. Me, I am pretty spicy…ask Sir Streusel. Now let’s discuss Cream Cheese Frosting. I don’t need to put this frosting on anything. Just hand me a spoon, then back away. Some of the frosting may actually find its way to the cake! So, to sum up this cake, start with a cake mix. Add chocolate, spices and top it with yummy cream cheese frosting and you have yourself a delicious little spice cake to be thankful for!
Sir Streusel and I have a little small backyard garden that produces some of the best tomatoes to ever grace your taste buds. I make this dish a lot for the two of us during the summer using those decadent tomatoes. I continue to make it throughout the year using store bought tomatoes, it’s just that good. We enjoy sitting on our porch with toasted french bread that has been slathered in olive oil and garlic then pile it high with this deliciousness. Or we just sit like two pigs, each with a fork, and eat it right off the serving plate. We have no shame. Whether it is home grown garden tomatoes or store bought tomatoes, this is just a great little dish to sit and enjoy. Continue reading Tomatoes, Onions, Olives, and Feta…..OH MY!!
If you love flavor, you will love this dish. Your husband will love this dish. Your children will love this dish. They will love you for preparing this dish for them. In other words, make this dish. There is nothing better, or more comforting, than a lightly battered fried pork chop that melts in your mouth. I think my sweet Mama gave me fried pork chops when I was in my crib. I think I may have even used the bone for a pacifier….maybe. Anyway, back to the recipe. I topped the chops with a relish, a black-eyed pea relish! It will knock your socks off. It might knock other things off, but I would rather not know about that. Seriously, the relish just takes the delicious chops to entirely different level. Quick and easy to get on table. Prepare this, you have no excuses! Continue reading Boneless Pork Chops with Relish
In our home, we like flavor, lots of flavor. We also like Mexican food, lots of Mexican food. I love cheese, all cheese all the time. Although this isn’t a Native Mexican dish, it has that Mexican flavor that we love. This dish has pasta, chicken, flavor, cheese, and crunchy tortilla chips. I mean, what else could you want people?! Sir Streusel never knows what type of dish I am going to place in front of him. He rarely gets the same thing twice. He has told me he feels as if he is eating in a restaurant every night and is ordering the daily special. I took it as a compliment and shoved his plate in front of him. Well, this plate was a winner. Score one for dear Edna! It comes together fast with basic ingredients. Prepare this for your family. Tell them it’s the daily special. Then shove their plates in front of them. I promise, they will smile!
I was raised to respect the pecan. My two brothers, my sister, and I would pick them up off the ground and fill brown paper grocery bags until the pecans spilled over. My sweet Mama would take the pecans, in the bags, to be cracked and then……those darn bags came back home. Each of us four kids would have our own bag and we would proceed to pick the meat from the cracked shells. Cracked fingers, split fingernails, making sure the shell remnants fell back into the bags so there wouldn’t be a mess, was all involved in getting every little piece of meat we could salvage. But it was all worthwhile when Mama’s Pecan Pie appeared on the table. In our family, that pie has a place of honor on each and every holiday and often ‘just because we want a ‘Pecan Pie’ day. This dish is a quick way to get your Pecan Pie fix in a jiffy. There is no crust to prepare. Just a wonderful crisp topping covering that delicious pecan pie filling. Get ready to fall in love my friends. Remember, respect the pecan.
This dish is so easy to get on the table. In a medium bowl, combine the ingredients for the crumb topping, and in a separate bowl, combine the wet ingredients. Place the pecan halves in the bottom of the baking dish. Pour the syrup mixture over pecans. Top with the crumb topping.
Sir Streusel, my sweet husband Eric, travels during the week so Saturdays are our special day. It’s our day to do whatever we want, just the two of us. We started our day with breakfast at the Ruby Slipper in downtown Pensacola. As you can see by Sir Streusel’s plate, the portions are well, HUGE!!!
We then went to our downtown Farmer’s Market. We are so blessed to have such a wonderful market in our city. It is one of our very favorite places to go.