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Recipe of the week

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Recipe of the week
  • 1 medium onion, peeled
  • 1 medium carrot
  • 1 celery stalk
  • 2 cloves garlic
  • 2 T butter
  • 1 T olive oil
  • 2 T flour
  • 3 cups chicken broth (or vegetable broth)
  • 1 cup milk. (I use 2%, but any would work)
  • 2 medium potatoes, peeled and diced small
  • 1 tsp kosher salt
  • 1/2 tsp fresh pepper
  • 3 to 4 cups broccoli florets, chopped into small pieces
  • 1-1/2 cups shredded sharp cheddar
  • 4 slices American cheese
  • 1 pkg butter pecan cake mix
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1/2 cup water
  • 1 cup canned pumpkin
  • 1 package 3 oz vanilla pudding (not instant)
  • 2 tsp pumpkin pie spice ( or 1 tsp pumpkin pie spice and 1 tsp cinnamon)
  • 1/2 cup pecan pieces
  • 1/4 cup butter
  • 1/2 cup dark brown sugar
  • 1/4 cup milk
  • 1 3/4 cup sifted powdered sugar
  • 1 tsp ground cinnamon.
  • 1/2 cup pecan pieces
  1. Preheat oven to 350 degrees.
  2. Combine all the ingredients except the pecans in a large bowl. Beat about 30 seconds to moisten, and then beat 3 minutes on high. Fold pecan pieces into batter.
  3. Pour into a buttered and floured Bundt pan. Bake 35-40 minutes or until tooth pick inserted into center comes out clean.
  4. Sift the powdered sugar and ground cinnamon together.
  5. In a medium sauce pan bring the butter and brown sugar to a boil for one minute or until slightly thickened. Remove from heat and cool slightly.
  6. Slowly drizzle the milk in and beat with a wooden spoon until smooth.
  7. Slowly add the powdered sugar one cup at a time mixing with the spoon between each addition until mixture is lump-free.
  8. Fold in the pecan pieces.
  9. Pour over top of the cooled Bundt cake.

Published October 23, 2016

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