Friday, October 14, 2016

Georgia Cornbread Cake





Georgia Cornbread Cake Recipe 
This recipe comes courtesy of a 86 year old lady that has been cooking since she was 9 years old. The recipe has been in her family for many years. The ground pecans gives it a texture of cornbread, but there isn't any cornmeal in it. This cake is perfect for potlucks or to pack in lunchboxes.

55 min | 20 min prep

1 cake

1 cup sugar or 1/2 cup Splenda sugar substitute, for baking 
1 cup brown sugar or 1/2 cup Splenda brown sugar blend 
4 eggs, beaten 
1 cup vegetable oil 
1 1/2 cups self-rising flour 
1 teaspoon vanilla 
2 cups pecans, chopped very fine ( I used pecan meal)

I also added 1 cup finely chopped pecans and 1 cup finely chopped dried apricots.

Preheat oven to 350 degrees; lightly grease and flour a 9x13-inch baking dish. 
Stir together sugar, brown sugar,, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla; add pecan meal and stir until evenly mixed. Stir in chopped pecans and apricots. 
Spoon into prepared pan and bake for 30 to 35 minutes. 
GEORGIA CORNBREAD CAKE, my way!

King's Ranch Casserole

Fall brings out the need for comfort foods as the weather begins to change.
Tonight, called for King's Ranch Chicken Casserole.


3-4 lb. chicken, cooked, deboned & shredded
or I use 1 rotisserie chicken skinned, deboned & shredded
1 onion, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 pint sour cream (I use reduced fat)
1/2 lb. cheddar cheese, grated
1/2 lb. Monterray Jack cheese, grated
1 package corn tortillas chips
1 can Ro-Tel tomatoes and green chiles ( 1 large jar chunky Pace Medium heat salsa)
1 or 2 small cans diced green chiles
Mix chicken, onion, soups, sour cream, salsa or Rotel tomatoes, & diced green chiles. 
Layer: 2 cups, slightly crushed tortilla chips, 1/2 of the chicken mixture. 1/2 of each cheese. Repeat layers. Cover with foil & 
Bake at 350 for 30-40 minutes, remove foil & bake 10 additional minutes.