Pecan Cake

 Cake Ingredients:

• 1 1/2 cups unsalted butter, room temp
• 2 1/4 cups sugar
• 4 egg whites
• 3 tsp vanilla extract
• 3 cups AP flour
• 1/4 tsp baking soda
• 2 3/4 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups milk

Icing Ingredients:

• 3/4 cup butter
• 3/4 cup shortening
• 6 cups powdered sugar
• 1 1/2 tsp vanilla extract
• 3-4 tbsp water or milk

Pecan Filling:

• 1/2 cup packed brown sugar
• 3/4 cup dark corn syrup
• 1/3 cup cornstarch
• 4 egg yolks
• 1 1/2 cups half and half
• 1/8 tsp salt
• 1 cup toasted pecans, chopped
• 3 tbsp butter
• 1 tsp vanilla extract

I started off by making the pecan filling the day before.  It takes at least 4 hours to chill but lasts in the fridge for 7 days. 

Directions:

1. For pecan filling:  Whisk together first 6 ingredients in a 3 quart saucepan until smooth.  Bring to a boil, whisking constantly.  Boil until thick, takes about 1-2 minutes.  Remove from heat.
2. Whisk in pecans, butter and vanilla.  Place a sheet of wax paper on top of the filling. This keeps it from getting a yucky skin.  Chill for at least 4 hours.  
3. For the cake:  Preheat oven to 350°.  Line three 8 inch cakes pans with parchment paper and grease well.
4. Beat butter and sugar in mixer until fluffy.  Scrape sides of bowl as needed.
5. Add egg whites and vanilla and beat until just mixed.
6. In separate bowl, combine flour, baking soda, baking powder and salt.  Add 1/3 third of the flour mixture to the mixer.  Blend until just mixed.
7. Add half of the milk and blend until just mixed.  Repeat with flour, milk and end with flour.  The batter with be thick and smell delicious.
8. Divide batter evenly between the three cake pans.  Bake for 30 minutes or until toothpick comes out clean.
9. Cool cakes pans on wire racks for 10 minutes.  Then remove cake from pans and transfer to wire racks.  Cool completely before assembling.  
10. For the frosting:  Beat butter and shortening in mixer until smooth.
11. Add 3 cups of powdered sugar and blend until smooth.
12. Add vanilla extract and 2 tbsp of water or milk.  Blend until smooth.
13. Add remaining powdered sugar and blend until smooth.
14. Add remaining water or milk.  If you like a thinner frosting, add more water or milk.  
15. Assemble your cake.  Decorate as you please. This cake is a winner so share it with your friends and family.

 Eat and enjoy! :) 

Roasted Garlic Chicken Alfredo

Ingredients:

• 2 heads of roasted garlic*
• 2 tbsp olive oil
• 1 cup heavy cream, divided
• 1/4 cup sour cream
• 1 cup parmesan cheese, divided
• seasoning to taste ( salt, black pepper, red pepper)
• 1 pkg bowtie pasta, cooked according to box 
• 1 can of rotel, drained
• 3 big handfuls of baby spinach
• 3 tbsp butter
• 2 grilled chicken breasts, sliced
• parsley to garnish

Directions:

1. In blender or mixing bowl, squeezed out garlic cloves.  I used my blender because I LOVE my ninja blender!  Add olive oil and 1/4 cup of heavy cream.  Mix until garlic is completely blended in.  It only takes seconds with the magic of a ninja blender!  Add remaining heavy cream, sour cream and 1/2 cup of parmesan cheese.  Season to taste.  Mix until combined and set aside.
2. Melt butter in large skillet.  Add pasta, rotel, alfredo sauce and spinach.  Stir until spinach begins to wilt.  
3. Stir in remaining cheese.  Top with grilled chicken and parsley and serve immediately.  

* To roast garlic: cuts tops off of bulbs and drizzle with olive oil.  Wrap in foil paper and bake at 350° for one hour.  You can do this a day in advance.  I like to roast more and mix it into mashed potatoes.  It does remarkable things to mashed potatoes!

Recipe adapted from Mrs Happy Homemaker