CLASSIC RUM CAKE
CAKE: 1 (15.25-ounce) box yellow cake mix 6 tablespoons all-purpose flour 1 (3.4-ounce) instant vanilla pudding mix 4 eggs ½ cup cold water ½ cup oil 2 tablespoons rum or 1 teaspoon run extract ½ cup chopped pecans GLAZE: ½ stick butter, softened 1 tablespoon water ½ ...
SWEET PEA AND SPRING VEGETABLE PASTA
The perfect pasta salad for spring! Quickly blanch the vegetables in salted boiling water for 1 minute, then shock them in ice water for 1 minute. The vegetables will be crisp and keep their beautiful color. 1 teaspoon olive oil 2 tablespoons butter, divided 1...
BROCCOLI AND BLACK BEAN SOUP WITH SMOKED CHICKEN
¼ cup unsalted butter 1 cup peeled, diced broccoli stems ½ cup each chopped carrots, onions, and celery 1 teaspoon Cajun seasoning 1 tablespoon each thyme, oregano, and basil ½ cup dry white wine 4 cups chicken broth 2 cup broccoli florets 1 (16-ounce) can black...
FAVORITE CHICKEN CASSEROLE
This is my favorite quick-and-easy chicken casserole. I serve it with rice topped with sautéed sliced almonds, a green vegetable, and a green salad. It is a version of a recipe that my dear friend Carolyn Hodges shared with me several years ago. It is an effortless,...