Requested Recipes from fall camp
Several folks at camp asked for these:
Southern Pecan Praline Cake
1 box butter pecan cake mix
1 16 oz tub Coconut Pecan frosting
4 eggs
3/4 cup oil
1 cup water
Mix the above ingredients with hand mixer. Stir in 1/2 cup chopped pecans. Pour into 9 x 13 cake pan sprayed with Pam or whatever you use. Bake at 350 for 35 - 40 minutes.
Sauce:
Melt 1/2 stick butter in a saucepan and add 1 can of sweetened condensed milk. Bring to a simmer, but do not boil. Simmer, stirring often for 3 - 5 minutes, then add 1/2 cup chopped pecans. Pour over warm cake. You can use a fork to poke holes in the top of the cake if you want.
Jalapeno Popper Dip
2 pkgs cream cheese at room temp
6 slices of bacon, chopped and cooked
1 medium onion, chopped and cooked with the bacon
1 1/2 cups shredded cheddar cheese OR 1 cup + 1/2 cup pepper jack if you want if spicier.
1 cup Duke's mayo, cause it's my favorite
1 4 oz can chopped jalapenos
1 4 oz can chopped green chilies
Combine all ingredients (do not drain the peppers) and poured into greased casserole dish.
Topping:
1 cup bread crumbs or crushed crackers or panko breadcrumbs
1/2 cup shredded parmesan cheese
1/2 stick melted butter.
Mix the topping ingredients and spread evenly over the dip mix. Bake at 350 degrees for about 20 minutes. For the last few minutes, set oven to broil until topping is golden brown and bubbly.
