to taste and see * southern sour cream pound cake recipe

my rendition, hot out of the oven. it gotten eat up so quickly, i didn't even think to take a photo of it right side up, plated. that's when you know a cake is good!
my rendition, hot out of the oven. it gotten eat up so quickly, i didn’t even think to take a photo of it right side up, plated. that’s when you know a cake is good! * note : I do not have a pound cake pan aka a tube pan, so I just use my bundt pan. I baked it for the same length as the recipe calls, and it is great!

I have made this recipe a couple of times and needless to say, it’s delicious, which is why I am sharing it with you. It requires simple ingredients that you most likely have on hand, only a few minutes to whip up, and then you need a nice long hour and a half to bake it. Make some sweet tea, grab yourself a good book, and enjoy a relaxing moment! Or, eat supper, clean the dishes, and then treat yourself to cake! Whatever works, right!?

Grandmother Paula’s Sour Cream Pound Cake

Recipe courtesy Paula Deen on foodnetwork.com

Ingredients

1/2 pound (2 sticks) butter
3 cups sugar
1 cup sour cream
1/2 teaspoon baking soda
3 cups all-purpose flour
6 large eggs
1 teaspoon vanilla
Directions
Preheat oven to 325 degrees F.

In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan.

Bake for 1 hour 20 minutes.

** And sip your sweet tea!

family fourth of July celebration

I supplied the sprinkles and Tyler did the 'hard' work of decorating the cake!
I supplied the sprinkles and Tyler did the ‘hard’ work of decorating the cake!

 

 

I added a bit of sparkle to my wreath to welcome my family into our home for the 4th
I added a bit of sparkle to my wreath to welcome my family into our home for the 4th
We stuck our patriotic pinwheel in our geranium plant, potted in a blue container (conveniently cute!). I plan to leave the decor through the month of July *
We stuck our patriotic pinwheel in our geranium plant, potted in a blue container (conveniently cute!). I plan to leave the decor through the month of July *
here's our icecream cake, patriotically striped and ready to enjoy!
here’s our icecream cake, patriotically striped and ready to enjoy!
So, it isn't alcoholic, but it is a mixed drink! And a pretty one at that *
So, it isn’t alcoholic, but it is a mixed drink! And a pretty one at that * Our brother in law, Daniel, served up the drinks quite stylishly!

The link to the post for this yummy drink’s recipe

I love to use streamers to decorate, and this holiday family get together was no exception. Thankfully, Tyler's tall enough to put them up for us!
I love to use streamers to decorate, and this holiday family get together was no exception. Thankfully, Tyler’s tall enough to put them up for us! / See the white runner on the dresser? I placed the appetizers – simple cheese ball and crackers – on a silver tray atop the dresser.
Everyone enjoyed all of the good food we shared - hotdogs and toppings, asian slaw, fresh watermelon, strawberry pretzel salad, potato chips, and baked beans - YUM!
Everyone enjoyed all of the good food we shared – a casual buffet of hotdogs and toppings, asian slaw, fresh watermelon, strawberry pretzel salad, potato chips, and baked beans – YUM!

Here’s my grandmother’s homemade hotdog chili recipe – Definitely one you will want to keep!

Hot Dog Chili

3 pounds of lean ground beef

1 Tablespoon of chili powder

1 large can of tomato juice

1Tablespoon of salt

Cook the ground beef, drain off any excess fat, add the tomato juice, chili powder and salt.

Simmer for maybe 30 minutes.  Add more tomato juice if needed for the correct consistency.

Any left over can be frozen.

after our family celebration of Independence Day, this little family of three going on four in the next month, went on a weekend-long vacation!!!!!
after our family celebration of Independence Day, this little family of three going on four in the next month, went on a weekend-long vacation!!!!!

 

My post on Independence Day Celebration Inspiration

just a little bit of prep work

Yep, I'm pregnant! In case I forget, I have the bump to prove it! *
Yep, I’m pregnant! In case I forget, I have the bump to prove it! *

With only five weeks away (give or take) until little man #2 makes his debut into our lives, there are a few prep tasks I wanted to accomplish.

One of them, with the help of Pinterest, was to prepare freezer meals. Pinterest made it super easy for me to pin, scan, and decide which recipes I would prep and freeze for the weeks’ dinners to come.

Let me just say – I did do one big grocery shopping trip, and I did shop in my pantry first (meaning, I chose these recipes because they sounded good (a few of them I have made before) and I had some or all of the ingredients already on hand).

After my grocery shopping trip, I left the non-perishables out on the counter along with the freezer bags and permanent marker. Here’s why…

I labeled the freezer bags just like all of the different blog’s instructions say to do.

I did NOT spend a whole day – or an entire evening prepping all of these meals at once. Instead, when I had ten minutes here, or fifteen minutes there, I would prep one of the meals. This was just a whole lot easier for me to think through and do.

So, here’s the list of the meals – and their links – that I have prepped and put into the freezer.

Southern Living’s Chicken Thighs with Carrots and Onions

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This recipe was literally a dump-it-all-in recipe. I purchased baby carrots to take the prep work out of that, so the only prep work I had to do was chop the onion. It took maybe 10 minutes to put together and stick into the freezer.

Six Sisters’ Stuff Chicken Broccoli Alfredo

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Again, with this meal prep, I literally dumped it all in and stuck the meal-bag in the freezer. I did write on the bag six sisters’ sides suggestions, which I think are salad and rolls.

A Small Snippet’s Crockpot Veggie Soup

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With this meal, I actually made a huge batch of this soup and then froze the rest, which left us with about 3 good serving sizes. I may make cornbread to go along with it… or maybe not. Truthfully, too, I didn’t follow her recipe exactly; I just used what I had on hand, which you can do, too, if you’d like.

The Larson Lingo’s Easiest Dinner Ever

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This meal I have made before – a few times – and it is super easy and super delicious. This recipe also is just a dump it in and go kind of meal. The only reason I froze it all together instead of just keeping the separate ingredients on hand was for me to know that there was one more meal in the freezer ready to go without any prep work for that day.

** All of the meals need to be thawed 24 hrs / the night before. Then, add it to your crock pot and enjoy! The soup can even be just heated on the stovetop.

For a blog post on other really yummy, simple recipes, click here.

To see what other little projects I’ve accomplished, visit my Done! board and my Tasted and Tried board on my Pinterest page.

simple yummy

We all love a good recipe, right? i mean, it’s one of the reasons we love to use pinterest  – and then think about cooking 🙂 and sometimes, we even do it! here are a few of the recipes that we have recently really enjoyed …

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this is a great recipe to serve with any comfort food dish – it’s simple to prepare with all of the ingredients in your pantry, and it’s yummy to eat 🙂
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so, we just used pre-made pie crust, and used a glass instead of a cookie cutter to cut the dough for our hand pies. they were really easy to prepare, especially since tyler did most of it, :), and we enjoyed eating them, too!
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from southern living, so I knew it had to be good! we served it on easter sunday with appetizers before our fancy family dinner – the mixture of tart and sweet was refreshing and it is pretty, too 🙂
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instructions from pinterest :: 4-6 raw chicken breasts, new potatoes, green beans in 9×13 dish. Sprinkle with a packet of Italian dressing mix and then top with a melted stick of butter. Cover with foil and bake at 350 degrees for 1 hour
my comments :: so I half-ed the recipe – in the sense that i think you only need 1/2 a packet of seasoning and half a stick of butter. we have used carrots and green beans. It was delicious! Tyler said he would eat it every other night & this is a great meal to take to a friend or for when company is coming

Here is a link to my pinterest page where I share all of the recipes I’ve tried (from pinterest) and what I think of them :: Tasted and Tried

Flavors of Fall : Pumpkin Spice Muffins

Pumpkin Spice Muffins – Everyone loved them!

One of the cooler weather loves of mine is warm, comfort food. I just love all of the breads, pies, cakes, ciders, and savory sweet foods that accompany this time of the year.

Through Pinterest, I found this cute little blog and this great recipe.

I loved that simplicity of the recipe and the fact that each muffin is approximately 100 calories! They do not taste low fat, which I appreciate! Everyone loved them – my husband, our houseguest, my sisters, Leland, and me *

Here’s the recipe, straight from Lauren ::

Ingredients:
1 can of pure pumpkin (small, 15 oz)
1 egg
1 box of spice cake mix

Let’s get to baking:
Preheat oven to 325. Line muffin pan with muffin liners. Combine the three ingredients well and distribute into pan (I got 12 muffins out of the recipe.) You can sprinkle a little more cinnamon and sugar on top before baking if you’d like. Bake for 15 minutes.

Simple as that, girlfriend! An easy, yummy treat is something surely to be thankful for 😉

Local Love : A Farmer’s Market Feast

Tyler and I had some of our best friends visit us a few weekends ago. Together, we enjoyed North Carolina’s Farmers Market – first, breakfast! then, vegetable ‘picking.’

We all enjoyed a good country breakfast – Tyler and I shared the farmer’s breakfast, which I am pretty sure included every possible option save the omelet.

Then we headed over with our sleepy baby and excited friends to the fresh produce. We had to go quickly because little man was falling apart. But we sure did get some good stuff!

Anika and I spent the afternoon cooking our little hearts out – and here’s what we enjoyed for dinner that night! Truly a southern fresh summer feast.

we gathered all of this and more from the farmer’s market – at this point, the squash is already in the casserole dish, ready to go!
these peaches tasted like dessert and the blackberries were a perfect pairing with them
a good friend of mine, and true southern lady, Lila, made this delicious rosea jelly. What is rosea jelly, you ask? It’s flower petals melted down with sugar. The fragrance and color is beautiful and the flavor, light. We enjoyed the jelly on sister shubert dinner rolls, our favorite.
Anika and I fried okra for our first time – and it was perfect! Honestly, it’s really a simple process and I want to do it more often.
Tyler wasn’t sure he even liked squash casserole, but this recipe won him over! It was so fresh and yummy to my tummy; good southern comfort food.
I asked Anika to look through some family recipes to choose dessert. Of all the recipes, of course she chose Mema’s Quick Fudge Cake. It is a delicious!!!! cake that honestly wows me every time.

TO TASTE AND SEE : “DUMP IT ALL IN” SOUP

Wednesday is the day I grocery shop. And Wednesday is the day I cook and bake.

Today was no exception. Except it was EASY! I do like to spend time over an involved recipe, but it was nice today to simply open cans and dump in the ingredients. And out came a really good soup. I mean, really good. So here’s the recipe…

Black Bean and Corn Soup

ready to be shared!

– it’s a Weight Watcher’s recipe from E-MealZ
– it’s 4 pts and 4 servings (Serving = 1 cup)
– E-MealZ is a paid subscription program for weekly meal planning and shopping list. Subscriptions can be tailored to a particular diet and the size of the family. Pretty neat, huh?

Ingredients :
1 c Rotel, undrained
11 oz can white corn, drained
15 oz can black beans, drained & rinsed
(1 T chili powder, ½ t cumin, ¼ t minced garlic)

TIP – In your colander, start with the corn that only needs to drain and is not as messy. Then drain and rinse the black beans.

Crock Pot Instructions : Combine all ingredients in a crock-pot and
cook on low 7 – 8 hours.

Stove Top Instructions : Combine all ingredients in a big pot and bring to a boil, then simmer on low until ready to serve.

I served it with a dollop of sour cream and a sprinkle of mexican shredded cheese. I paired it with Pillsbury French Loaf, which Tyler and I think is just delicious. It was a simple meal ready in minutes.

ALSO! This is an easy meal to double – triple – make however much you want and freeze it or share it with family and friends.

Tyler and I took a big ole portion of this soup to a family of seven – the parents and five big boys! – along with a loaf of bread and a plate of brownies. From what I heard, they liked it, too.

This is my slow cooker and I LOVE it!