After some negative feedback we got from trying our hand at Gumbo, I would like to clarify that we are not Cajun and neither were our grandmothers.

Boudin can be made in multiple ways and we are not here to disparage anyone’s Boudin, Cajun culture or how their grandma would make it. We just like trying new things and this version turned out delicious enough to share.

Just take me to the recipe! You can use the jump to recipe button at the top or scroll to the very bottom for the printable recipe card. Otherwise read on for step by step photos and instructions. 

Our shrimp guy who picks up shrimp from Louisiana right off of the boat brought us some boudin to try. We grilled it up with some steaks and we loved it. We knew we needed to figure out how to make our own boudin.

The wonderful thing about boudin is it works with whatever you have on hand. Start with pork and add shrimp, crawfish, crabs or pretty much any wild game. It’s a great way to use liver if you have it on hand. 

If you are squeamish about liver – you can totally skip it.  I swear if you can get by the thought of it though, you won’t realize it’s there. We intentionally had our butcher include the beef liver the last time we butchered a beef just for making sausages. 

I’ve never been one to eat liver but I’m a huge fan of smoked sausage and salami. I just tell myself I’m eating way more liver than I ever realize and never minded a bit.

How to Make Boudin Sausage Recipe

1. We started with pork shoulder that we ground up with bacon ends and pieces in our meat grinder to add in a little extra fat. Some ground venison from our son’s fall deer hunt on the ranch and a bit of beef liver.

2. Add in Blackened Seasoning, black pepper, kosher salt and red pepper flakes and combine.

3. In a large skillet or large saucepan, cook diced onion, jalapeños, celery and bell peppers in olive oil.

4. Cook, stirring often until onions start to brown. Set aside.

5. In the large skillet, add the ground mixture of meat and cook stirring often until browned.
6. Stir in cooked vegetables. 

7. Mix with cooked rice. 
8. Spread on a rimmed baking sheet and chill. 
9. Soak hog casings and rinse well. 

10. Place a natural hog casing on a sausage stuffer and add cooled sausage and rice mixture. 

11. Tie ends and twist into links. 
12. Place stuffed sausages onto a rimmed baking sheet and refrigerate overnight or up to 24 hours. 

13. Prepare grill or smoker to 300° using pecan, hickory or oak cooking wood for smoke flavor. 
14. Place sausages on grill and cook for 1 hour or until desired smoke level is reached. 

15. Remove from grill and serve immediately.

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How to Make Smoked Boudin Balls

• Follow the same method but instead of stuffing into casings, boudin can be made into balls and smoked or deep fried. It seems like the mixture will not hold together but it does. 
• Form Boudin into balls using a 1/4 cup measure. Press mixture firmly between your palms to form a ball shape. 
• Grill or Smoke Boudin Balls: Place boudin balls on a grill pan. Grill or smoke at 300° for 45 minutes to 1 hour.
• Deep Fry Boudin: Roll boudin balls into all purpose flour, then into two beaten eggs and then into 2 cups bread crumbs, we like Panko. Heat 4 cups vegetable oil to 350°. Fry boudin balls in small batches for about 2 minutes or until breading is lightly browned. Drain on a paper towel lining a baking rack. 

Recipe Notes for Homemade Boudin

• Store leftover cooked sausage in zip top bags for 2 days or freeze in a single layer in a zip top freezer bag up to 2 months. 
• For this recipe, we did not use any curing salt for our boudin since we were smoking it quickly at a higher temperature.

We much preferred the smoked boudin balls to the deep fried. Shocking, right? The boudin stuffed in a sausage casing was our ultimate favorite.

If you enjoy making homemade sausage, you might also like our homemade Andouille Sausage and Jambalaya recipes. 

I hear that the Cajun’s will just peel down the casing and eat it like a popsicle. It’s also great for a main dish, on a charcuterie board or as a game day appetizer. 

We have also added some sliced boudin to a pot of purple hull peas and it was amazingly delicious. If you are looking for more comfort food favorites, this Crawfish Pie is a down home favorite.

If you find yourself a long way from Louisiana or southeast Texas, you don’t have to miss out on this southern delicacy. You can make boudin at home! We took inspiration and tips for making sausage from Hank Shaw’s Cajun Boudin Sausage recipe on Honest Food.

If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

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Boudin

Boudin Cajun sausage is a southern delicacy made of pork, rice, onions, green peppers, Cajun spices and a mix of whatever the sausage maker has in mind that particular day. Boudin can be stuffed into casings or made into balls. It can be smoked, grilled or deep fried. A versatile concoction that will surely make your southern comfort food favorites list. 

Course Grilling

Cuisine American

Keyword boudin balls, Cajun Boudin Sausage, Cajun sausage

Prep Time 1 hour hour

Cook Time 1 hour hour

Total Time 2 hours hours

Servings 6 pounds

Calories 739kcal

Author Milisa

Ingredients

• 3 pounds pork shoulder
• 1 pound bacon ends and pieces
• 1 ¼ pounds ground venison
• ¾ pound beef liver
• ¼ cup olive oil
• 1 large onion diced
• 2 celery stalks diced
• 2 cloves minced garlic
• 2 jalapeños minced
• ½ cup Blackened Seasoning
• 2 tablespoons black pepper
• 4 teaspoons kosher salt
• ¼ teaspoon red pepper flakes
• 2 cups cooked rice
• hog casings

Instructions

• Cook diced onion, celery, garlic and jalapeños in olive oil over medium heat until onions just start to brown. Set aside.
• Grind pork shoulder with bacon ends and pieces through the large grinder plate. 
• Add ground pork, venison and liver and mix together. Grind with large grinder plate. 
• In a small bowl, combine blackened seasonings, black pepper, salt, and red pepper flakes together. 
• Mix into ground mixture. 
• Cook ground mixture in a large skillet over medium- high heat, stirring often until well browned. Stir in cooked vegetables and cooked rice. 
• Place on a sheet pan and refrigerate until cool. 
• Soak hog casings and rinse thoroughly. 
• Place hog casings on sausage stuffer and add meat and rice mixture, filling casings. 
• Tie ends and twist casings to make links. 
• Place on a baking sheet and refrigerate overnight. 
• Heat grill or smoker to 300. 
• Smoke sausages for 1 hour. Remove from heat and serve immediately. 

Notes

For Boudin Balls

• Follow the same method but instead of stuffing into casings, boudin can be made into balls and smoked or deep fried. 
• It seems like the mixture will not hold together but it does. 
• Form Boudin into balls using a 1/4 cup measure. Press mixture firmly between your palms to form a ball shape. 
• Grill or Smoke Boudin Balls: Place boudin balls on a grill pan. Grill or smoke at 300° for 45 minutes to 1 hour.
• Deep Fry Boudin: Roll boudin balls into all purpose flour, then into two beaten eggs and then into 2 cups bread crumbs, we like Panko. 
• Deep Fry in 4 cups vegetable oil at 350° for about 2 minutes or until breading is lightly browned. Drain on paper towels lining a baking rack. 

Store leftovers in a zip top bag for up to 2 days in refrigerator. Can be frozen in a single layer in a zip top freezer bag for up to 2 months.

Nutrition

Serving: 1g | Calories: 739kcal | Carbohydrates: 13g | Protein: 61g | Fat: 48g | Saturated Fat: 17g | Polyunsaturated Fat: 27g | Cholesterol: 298mg | Sodium: 4524mg | Fiber: 1g | Sugar: 1g

The post Homemade Cajun Boudin Sausage appeared first on Miss in the Kitchen.

If you are looking for a quick side dish, this broccoli salad is an updated classic that goes with just about any meal.

Why You’ll Love This Recipe

• Easy summer side dish – Made with simple ingredients and ready in minutes for cookouts, potlucks and family dinners.
• Sweet, savory and crunchy – Fresh pineapple, crispy bacon, red onion and pecans create the perfect balance of flavors and textures.
• Perfect for making ahead – Tastes even better after chilling, making it a great choice for entertaining and meal prep.

Ingredients for Broccoli Pineapple Salad Recipe

• Fresh Broccoli – Frozen broccoli does not work well for this recipe.
• Fresh Pineapple – canned pineapple tidbits will also work, drain them well.
• Red Onion
• Cooked Bacon 
• Toasted Pecans
• Mayonnaise – substitute Greek yogurt if desired.
• White Wine Vinegar – Apple Cider Vinegar or White Vinegar will also work.
• Orange Juice or Pineapple Juice
• Salt & Pepper

How to Make Broccoli Pineapple Salad

1. Chop fresh broccoli into bite-sized florets.
2. Dice red onion and cut pineapple into bite-size chunks.
3. Crumble cooked bacon and chop toasted pecans.
4. In a large bowl, whisk together mix mayonnaise, white wine vinegar, orange juice, salt and pepper.
5. Add broccoli, pineapple, onion, bacon and pecans.
6. Toss to coat.
7. Cover and refrigerate for 2 hours or serve immediately if desired.

Recipe Notes

• Storage: Store broccoli salad in an airtight container in the refrigerator 3-4 days. Stir before serving.
• Additions: Chopped ham or cooked chicken makes a great addition. Use sunflower seeds or walnuts in place of pecans if desired. Fresh grapes, dried cranberries or raisins are also popular additions.

Add this Broccoli Pineapple Salad to your next cookout or dinner menu for an easy side dish that is full of delicious flavors.

If you love this recipe as much as we do, please leave a comment and a star rating. Help us share on Pinterest, Instagram and Facebook!

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Broccoli Pineapple Salad

Broccoli Pineapple Salad is the perfect side dish for a quick weeknight meal or a favorite for summer cookouts! My version is filled with fresh broccoli, pineapple, red onions, toasted pecans, bacon and an easy three ingredient citrus dressing.

Course Side Dishes

Cuisine American

Keyword broccoli salad, summer broccoli salad

Prep Time 15 minutes minutes

Chill 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 10 Servings

Calories 173kcal

Author Milisa

Ingredients

• 4 cups fresh broccoli florets
• 1 cup fresh pineapple cut into bite-sized chunks
• ½ cup diced red onion
• 4 slices bacon cooked and crumbled
• ½ cup toasted pecans
• ½ cup mayonnaise
• 2 tablespoons white wine vinegar
• 2 tablespoons orange juice or pineapple juice
• ½ teaspoon kosher salt
• ½ teaspoon pepper

Instructions

• In a large bowl, add mayonnaise, white wine vinegar, orange juice, salt and pepper. Whisk until combined.
• Add broccoli, pineapple, red onion, bacon and pecans and mix to combine.
• Serve immediately or cover and refrigerate for 2 hours.

Video

Notes

• Storage: Store broccoli salad in an airtight container in the refrigerator 3-4 days. Stir before serving.
• Substitutions: Pineapple juice can be substituted for orange juice. Use apple cider vinegar or white vinegar in place of white wine vinegar.
• Additions: Chopped ham or cooked chicken makes a great addition. Use sunflower seeds or walnuts in place of pecans if desired. Fresh grapes, dried cranberries or raisins are also popular additions.

Nutrition

Serving: 1g | Calories: 173kcal | Carbohydrates: 7g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 11mg | Sodium: 258mg | Potassium: 194mg | Fiber: 2g | Sugar: 3g | Vitamin A: 257IU | Vitamin C: 43mg | Calcium: 27mg | Iron: 1mg

More Salads You’ll Love

Cucumber Onion Salad

Frito Corn Salad

Easy Watermelon Salad

Pineapple Cucumber Salad

Broccoli salad is the perfect side to serve with grilled chicken, burgers and grilled pork chops. It’s also hearty enough to make a great lunch or light dinner. You might also like this Macaroni Ham Salad with broccoli or try these Okra Fritters for a southern favorite.

The post Broccoli Pineapple Salad appeared first on Miss in the Kitchen.

This simple seafood salad is perfect for meal prep, easy lunches or light summer dinners when don’t want to cook.

Quick Recipe Snapshot

Ready Time: 10 minutes
Servings: 4
Best For: Easy summer dinners, lunches, meal prep

Why You’ll Love This Recipe

• Made with simple, ingredients from the grocery store for a flavorful meal that tastes delicious
• The perfect no cook recipe for meal prep and easy summer lunches or dinners.
• The creamy Old Bay dressing adds classic seafood flavor with minimal effort.

Ingredients You’ll Need

• Imitation crab meat
• Celery
• Red onion
• Mayonnaise
• Sour cream or Greek yogurt
• Old Bay seasoning
• Dried dill – or fresh dill if you have it

How to Make Seafood Salad

1. Prepare the ingredients.
   Chop the imitation crab into bite-sized pieces. Dice the celery and red onion.
2. Make the dressing.
   In a large mixing bowl, combine mayonnaise, sour cream, Old Bay seasoning and dried dill until smooth.
3. Mix the salad.
   Add the imitation crab, celery and red onion to the dressing. Stir until everything is evenly coated.
4. Chill and serve.
   Refrigerate for at least 30 minutes before serving if time allows. This gives the flavors a chance to blend together. If you are in a hurry, skip the refrigerating time, it’s just a little better after chilling for a bit.

When the weather is hot and you don’t want to turn on the stove, this Seafood Salad is an easy solution. With a creamy dressing, crisp vegetables and plenty of seafood flavor, it’s a simple recipe that’s perfect for meal prep, quick lunches and light summer dinners.

Have you tried this easy Seafood Salad recipe? Leave a comment and star rating below to let others know how it turned out.

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Seafood Salad

Easy seafood salad is the no cook meal to make for a quick and easy summer lunch or dinner. Made with imitation crab, crunchy veggies and a creamy Old Bay dressing.

Course Seafood

Cuisine American

Keyword imitation crab, no cook meal

Prep Time 10 minutes minutes

Servings 4

Calories 324kcal

Author Milisa

Ingredients

• 16 ounces imitation crab cut into bite-sized pieces
• ½ cup celery diced
• ¼ cup red onion diced
• ½ cup mayonnaise I like Duke's
• 2 tablespoons sour cream or Greek yogurt
• 2 teaspoons Old Bay Seasoning
• 1 teaspoon dried dill or 1 tablespoon fresh dill

Instructions

• In a large bowl, add the mayonnaise, sour cream, Old Bay Seasoning and dill. Mix well.
• Add imitation crab, celery and red onion, stirring until well coated.
• Cover with plastic wrap and refrigerate for 30 minutes or until ready to serve.
• Serve on croissants, hoagie buns, over crisp lettuce or with crackers.

Notes

Store seafood salad in an airtight container for up to 3 days. 

Because of the mayonnaise-based dressing, do not leave it at room temperature for more than an hour.

Variations:

• Use 8 ounces cooked salad shrimp in place of 1/2 of imitation crab.
• Add a bit of fresh lemon juice to the dressing if desired.

Nutrition

Calories: 324kcal | Carbohydrates: 23g | Protein: 7g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 828mg | Potassium: 76mg | Fiber: 2g | Sugar: 5g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

More Easy Summer Recipes

Turkey Salad

Ham & Egg Salad

Easy Ham Salad

Macaroni Ham Salad

Side Dishes for Seafood Salad

Cucumber Onion Salad

Watermelon Salad

Cucumber Tomato Salad

The post Seafood Salad appeared first on Miss in the Kitchen.

The classic Woo-Woo is made with cranberry juice. I only had pomegranate juice on hand, they are totally interchangeable. It can be served as shots or as a cocktails. The flavor combination is seriously delicious.

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There’s no excuse not to make these easy 3 ingredient vodka cocktails. If you haven’t tried a Woo-Woo, you are totally missing out! I will be making these all summer long, it’s one of my absolute favorite vodka cocktails!

How to Make Woo-Woo Cocktails

1. Fill a cocktail shaker with ice. Add 2 parts vodka, 2 parts peach schnapps and one part pomegranate juice. Shake well. 
2. Add crushed ice to a highball glass and pour over the cocktail mixture. Garnish with Maraschino cherries if desired. 

What is Peach Schnapps?

Peach Schnapps is an alcoholic beverage used in making cocktails. It’s flavored with peaches. It’s sweet and a bit like a syrup. Great for fuzzy navels, fuzzy screwdrivers and  Woo-Woo cocktails. 

You don’t have to be a trained bartender to make easy cocktail recipes at home. I’m sure fancy, complicated cocktails are wonderful but you can be enjoying a simple and refreshing drink in just minutes with only a few ingredients. 

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If you are looking for the perfect party cocktail with just the right amount of sweetness, the Woo-Woo is just the ticket and would make a great frozen slushie cocktail too for hot summer days!

Have you tried this peach schnapps woo-woo cocktail recipe? Leave a comment and star rating below to let everyone know how it turned out!

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Woo-Woo

Woo-Woo Cocktail is a delicious mixed drink made with vodka, peach schnapps and pomegranate juice. A quick and easy mixed drink to enjoy after a long day or perfect for parties. 

Course Cocktails

Cuisine American

Keyword 3 ingredient cocktails, alcohol shots, easy cocktails, juice shots, pomegranate cocktail, vodka cocktail, vodka shots

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 cocktail

Calories 346kcal

Author Milisa

Ingredients

• Ice
• 2 ounces Vodka
• 2 ounces Peach Schnapps
• 1 ounce Pomegranate Juice or Cranberry Juice
• Maraschino cherries for garnish optional

Instructions

• Fill cocktail shaker with ice and pour in vodka, peach schnapps and pomegranate or cranberry juice. Put the top on and shake vigorously.
• Pour over crushed ice and garnish with cherries if desired.
• Serve immediately.

Notes

Can be made as a shot instead of a cocktail by using 1 ounce vodka, 1 ounce peach schnapps and 1/2 ounce of pomegranate or cranberry juice.

Double recipe as needed.

Nutrition

Serving: 1g | Calories: 346kcal | Carbohydrates: 42g | Protein: 1g | Sodium: 17mg | Sugar: 40g

More Vodka Drinks to Try

Vodka Party Punch

Pineapple Vodka Lemonade

Screwdriver Drink (with peach schnapps)

More Easy Vodka Cocktails

The post Woo-Woo appeared first on Miss in the Kitchen.

Making homemade smoked sausage is really quite simple to do at home. It’s great way to control the ingredients plus the level of heat and spiciness when you make it yourself. We also have a simple Boudin sausage recipe if you are into sausage making.

Just take me to the recipe! You can find the printable recipe card by scrolling all the way to the bottom. I am including the step by step photos and instructions just below, if you have questions after reading the recipe.

Ingredients for Homemade Andouille

• pork shoulder
• bacon ends and pieces
• Blackened Seasoning
• kosher salt
• minced garlic
• jalapenos
• olive oil
• pork casings

What is andouille sausage?

Andouille sausage is a smoked sausage that originated in France and became especially popular in Cajun and Creole cooking in Louisiana. It’s typically made with pork, garlic, onions with blackened seasonings, smoky flavor and a coarse texture.

How to Make Andouille Sausage

1. Cut pork shoulder into large chunks. Mix pork shoulder and bacon ends together.
2. Run through a sausage grinder using the large plate.
3. Mix ground pork with minced garlic, jalapeños, blackened seasoning, kosher salt and olive oil.

4. Run through the sausage grinder once more on the large plate setting.
5. Rinse and separate pork casings. Place pork casings on sausage stuffer and fill with ground pork mixture.
6. Twist into links and tie ends.
7. Refrigerate links for 16-24 hours.

8. Prepare smoker or grill to a 300° fire, using pecan, oak or hickory for the best smoke flavor.
9. Place sausage links over indirect fire for 45 minutes to 1 hour, or until internal temperature reaches between 150° and 165°.
10. Cool sausages slightly before slicing. Casings can be removed or left on sausages.
11. Store smoked andouille sausages in zip top bags in refrigerator up to one week. Freeze for up to 3 months.

There are scores of ways to make andouille sausage. It is sometimes made with wine and being smoked, it’s easy to incorporate what meat you have on hand. It works great with venison and other wild game when mixed with pork.

Andouille can be cooked fresh before smoking and filling into casings but traditionally it is smoked. It took me a bit to get by over thinking the pork casings. I try to stop and think that I don’t blink an eye if it comes from the grocery store.

How is andouille sausage different from regular sausage?

Andouille sausage has a much bolder flavor than many traditional smoked sausages. It’s heavily seasoned, smoky and often a little spicy. Regular smoked sausage tends to have a milder flavor and softer texture while andouille has a more coarse texture with Cajun-inspired spices.

Can I substitute andouille sausage?

Yes. If you don’t have andouille sausage, you can substitute smoked sausage, kielbasa or even chorizo depending on the recipe. Keep in mind that andouille has a smoky, spicy flavor, so milder sausages may change the overall taste of the dish. If you want more heat, add a pinch of Cajun seasoning or red pepper flakes.

This smoked sausage recipe makes about 6 pounds of sausages, so you can make quite a few meals quickly when you have it stored in your freezer. We love it in this Sausage Potato Skillet and a Low Country Boil.

If you try this Andouille Sausage Recipe, please leave a comment and a star rating to let everyone know how it turned out.

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Andouille Sausage

Andouille Sausage is the classic Cajun smoked sausage. Great on it's own or mixed into dishes like Gumbo, Jambalaya or even mac and cheese. Made from pork, garlic and plenty of spices. 

Course Grilling

Cuisine Cajun

Keyword Cajun sausage, homemade Andouille, smoked sausage

Prep Time 45 minutes minutes

Cook Time 45 minutes minutes

Additional Time 1 day day

Total Time 1 day day 1 hour hour 30 minutes minutes

Servings 6 pounds

Calories 855kcal

Author Milisa

Ingredients

• 4 pounds pork shoulder cut into large chunks
• 2 pounds bacon ends and pieces
• ¼ cup Blackened Seasoning
• 1 teaspoon kosher salt
• 2 tablespoons minced garlic
• 2 jalapenos diced
• ¼ cup olive oil
• pork casings

Instructions

• Set up meat grinder with the large grinder plate.
• Mix pork shoulder and bacon ends together in a bowl. Run through the meat grinder into a large bowl.
• Mix in garlic, jalapeños, blackened seasonings, kosher salt and olive oil.
• Add mixture to grinder once more on the large plate setting. 
• Place mixture in refrigerator.
• Soak pork casings and rinse thoroughly. Place pork casings on sausage stuffer and fill with sausage mixture. 
• Twist into links and tie ends. 
• Place on a clean baking sheet and refrigerate links for 16-24 hours. 
• Using pecan, oak or hickory for the best smoke flavor, make a grill fire or set smoker to 300°.
• Set andouille links over indirect heat for 45 minutes to 1 hour. Internal temperature should reach between 150° and 165°.
• Cool sausages slightly before slicing, remove casings if desired.
• Store smoked andouille sausages in zip top bags in refrigerator up to one week. Freeze for up to 3 months. 

Notes

• Sausages are fully cooked and will just need to be reheated after refrigerating or freezing, just bring it up to 145° in the oven or skillet.

Nutrition

Serving: 1g | Calories: 855kcal | Carbohydrates: 2g | Protein: 63g | Fat: 64g | Saturated Fat: 22g | Polyunsaturated Fat: 38g | Cholesterol: 217mg | Sodium: 1557mg

Our Favorite Recipes with Andouille Sausage

Gumbo

Jambalaya

Andouille Rice Skillet

Creamy Cajun Sausage Pasta

The post Andouille Sausage appeared first on Miss in the Kitchen.

A while back I was looking through my mom’s recipe binder and came across a clipping from the Rural Electric Arkansas magazine with the classic Million Dollar Pound Cake recipe, It’s a southern classic that literally taste’s like a million bucks!

Why You Will Love this Million Dollar Pound Cake

• Just a few pantry ingredients for a simple and delicious homemade cake.
• This pound cake is rich and buttery with a dense crumb.
• An easy recipe that can be made for any occasion and delicious enough for holidays.

Ingredients Needed for Pound Cake

• Butter – I like to use salted butter, use your unsalted butter if preferred.
• Granulated Sugar
• Large Eggs
• Whole Milk
• All Purpose Flour
• Almond Extract
• Vanilla Extract

How to Make Million Dollar Pound Cake

1. Grease and flour a 12- cup bundt pan. See notes if you have a smaller bundt pan.
2. Add a pound of butter to a mixing bowl. Cream butter with an electric mixer at medium speed until light and fluffy. Gradually add in sugar with the mixer running. 
3. Mix in eggs one at a time until incorporated. 
4. Next, add flour with the mixer on low speed, a bit at a time, alternating with milk. Mix until all combined. 
5. Add in vanilla and almond extracts, just until combined.

6. Pour cake batter into prepared pan and smooth out evenly with a rubber spatula.
7. Bake for 1 hour 30 to 1 hour 40 minutes. 
8. Cool in pan for 10 minutes.
9. Remove to a wire rack to cool completely. 

Slice and serve plain or with whipped cream and fresh strawberries or mixed berries. 

Tips for Baking Pound Cake

• Leavening: It seems unusual that this pound cake does not included baking soda or baking powder but it does not. This cake rises simply from the air incorporated during the mixing process. 
• Make sure to grease your bundt pan well and dust it with flour. This will ensure your cake doesn’t stick. 
• Smaller Bundt Pan: Fill the pan up to about an inch from the top and bake the remaining batter using a cupcake pan.
• Loaf Pan: This recipe will fill two 9 x 5 inch loaf pans if you prefer to make pound cake in a loaf. 
• Bake on the middle oven rack so that the top doesn’t over brown. 
• Check your cake for doneness about 10 minutes before the cooking time is up. Oven temperatures can vary. Inserting a long toothpick or sharp knife near the center will come out clean when the cake is baked through.
• Use a sharp knife to loosen the cake from the edges of the pan before removing. 
• Allow cake to cool completely for nice, clean slices.

Serving Suggestions

• This is the best pound cake recipe and it is delicious with or without a glaze I usually just serve it with fresh berries and whipped cream.
• Add a simple powdered sugar glaze by mixing 1 1/2 cups powdered sugar with 1 tablespoon melted butter and 2 tablespoons of milk. Drizzle over cooled cake.
• Serve with caramel sauce, chocolate sauce or any berry sauce. Lemon curd is also great with pound cake.

Pound cake has always been one of my favorite desserts and this is probably my most favorite version. The buttery flavor really stands out and the texture of this cake is velvety and smooth with a crunchy crust. It’s one of the best desserts you can make for any occasion.

If you love this recipe as much as we do, please leave a comment and a star rating. Help us share on Pinterest, Instagram and Facebook!

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Million Dollar Pound Cake

Million Dollar Pound Cake is a buttery and decadent dessert to serve for any occasion. It is perfectly delicious served plain or topped with whipped cream and fresh berries. Easy enough for any day of the week and a great dessert for celebrations, holidays and special occasions.

Course Cakes

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 40 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 10 servings

Calories 861kcal

Author Milisa

Ingredients

• 1 pound salted butter 4 sticks, room temperature plus more to butter the pan
• 3 cups granulated sugar
• 6 large eggs room temperature
• 4 cups all purpose flour plus more for flouring the pan
• ¾ cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• Whipped Cream and fresh fruit for serving optional

Instructions

• Preheat oven to 300°.
• Prepare 12-cup bundt or tube pan by greasing with butter and then dusting with flour.
• Add softened butter to a large mixer bowl and beat at medium speed for 5 minutes. Gradually add in sugar while mixing and continue to mix until batter is fluffy and light in color.
• Mix in eggs one at a time with the mixer running until all incorporated.
• Add flour a bit at a time, alternating with milk and mix well.
• Fold in vanilla and almond extracts.
• Pour batter into pan and smooth evenly.
• Bake on the center rack of the oven for 1 hour 30 minutes to 1 hour 40 minutes or until a sharp knife inserted into center comes out clean.
• Remove from oven and allow cake to cool 10 minutes. Loosen edges of cake with a sharp knife and invert onto a wire rack to cool completely.
• Serve plain or with whipped cream and fresh fruit if desired.

Video

Notes

Store cooled cake wrapped tight with plastic wrap at room temperature up to 3 days or in refrigerator up to 7 days.

Freeze cake wrapped in several layers of plastic wrap and place in a freezer bag or a layer of foil up to 6 months.

If using a smaller bundt pan, fill cake pan up to about an inch from the top wih batter and bake the remaining batter in a cupcake pan.

Batter can be baked in 2 9 x 5 inch loaf pans, bake for 1 hour to 1 hour 15 minutes or until a toothpick inserted comes out clean.

Nutrition

Serving: 1g | Calories: 861kcal | Carbohydrates: 109g | Protein: 11g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 214mg | Sodium: 355mg | Fiber: 2g | Sugar: 60g

More Delicious Pound Cakes

Pecan Pound Cake

Amaretto Pound Cake

Brown Butter Pound Cake

Cream Cheese Pound Cake

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Best Tools for Baking Pound Cake

• Bundt Pan or Tube Pan: works best for this recipe. You could also split into two loaf pans. 
• Electric mixer: best to get the batter mixed to the lightest and fluffiest.
• Slicone spatula: essential for scraping the batter into the pan. 
• Wire cooling rack: perfect for cooling cakes and cookies. 
• Serrated knife: great for getting those perfect slices. 

The post Million Dollar Pound Cake appeared first on Miss in the Kitchen.

We love to serve slaw at barbecues with Brisket Tacos, BBQ Sloppy Joes, Fried Shrimp and just about everything. I realized at a recent cookout that I needed to share my go-to recipe so y’all can try it too.

This is the best Coleslaw recipe and it is a very simple side salad that is easy to make ahead for cookouts, summer potlucks and busy weeknight dinners. Skip the store bought dressing for this homemade version that literally takes 2 minutes to whip up.

Ingredients Needed for Classic Coleslaw Recipe

• Coleslaw mix (this shortcut makes it so easy) or head of cabbage + carrots
• Mayonnaise
• Sour Cream
• White Wine Vinegar – white vinegar or apple cider vinegar works too
• Honey, Sugar, or pure maple syrup
• Kosher Salt
• Fresh Ground Pepper

How to Make the Best Coleslaw

1. Mix the dressing in a large bowl. Add the mayo, sour cream, vinegar, honey, salt and pepper.
2. Whisk together until smooth.
3. Stir in the shredded cabbage mixture.

4. Cover with plastic wrap and pop it in the fridge for one hour or until ready to serve for the best flavor. It can be served immediately if desired.

Recipe Notes

• For Cabbage: Shred green cabbage along with purple cabbage on a box grater or with a food processor.
• Additions: 1/2 cup sliced green onions, 1 tablespoon of celery seeds, 1/2 cup of diced apples.
• Vinegar: Apple cider vinegar, red wine vinegar or white vinegar can be used.
• Storage: Store in an airtight container in the refrigerator up to 3 days.
• Large Batch: Double this easy coleslaw recipe as needed.

Creamy coleslaw is great on top of sandwiches like honey garlic chicken tender sandwiches, pulled pork, smoked brisket, hot dogs and shrimp po boys. It’s also the perfect side dish for fish sticks and chicken strips.

We love this Homemade Coleslaw for a fresh veggies side that is mixed together in a short amount of time. It’s perfect to pair with ribs, bbq chicken and quick dinners with no cooking required.

If you try this homemade coleslaw recipe, please leave a comment and a star rating. Be sure to help us share Pinterest, Facebook and Instagram.

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Homemade Coleslaw

Homemade Coleslaw is a quick side dish to add to any dinner menu. Shredded cabbage and carrots with a creamy dressing that will compliment sandwiches, BBQ and more.

Course Side Dishes

Cuisine American

Keyword best coleslaw, coleslaw dressing, easy coleslaw, easy side dish, homemade slaw dressing, side dish for BBQ, side dish for shrimp, slaw

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 239kcal

Author Milisa

Ingredients

• 16 ounces Slaw Mix or 6 cups shredded cabbage + 1 shredded carrot
• ¾ cup mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon white wine vinegar
• 2 tablespoons honey or pure maple syrup or sugar
• ½ teaspoon kosher salt
• ½ teaspoon fresh ground pepper

Instructions

• In a serving bowl, whisk together mayonnaise, sour cream, vinegar, sugar, salt and pepper.
• Mix in the shredded cabbage and carrots until well combined.
• Cover and refrigerate one hour or until ready to serve for the best flavor. Coleslaw can be served immediately if needed.

Video

Notes

Additions: 1/2 cup sliced green onions, 1 tablespoon of celery seeds, 1/2 cup of diced apples. 

Variations: Apple cider vinegar, red wine vinegar or white vinegar can be used.

Storage: Store in an airtight container in the refrigerator up to 3 days.

Large Batch: Double this recipe as needed. 

Nutrition

Serving: 1g | Calories: 239kcal | Carbohydrates: 11g | Protein: 1g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 387mg | Potassium: 146mg | Fiber: 2g | Sugar: 8g | Vitamin A: 118IU | Vitamin C: 28mg | Calcium: 38mg | Iron: 0.5mg

More Easy Slaw Mix Side Dishes

Fried Cabbage

Pineapple Slaw

Cilantro Lime Coleslaw

Asian Ramen Slaw

The post Homemade Coleslaw appeared first on Miss in the Kitchen.

I was never a huge cream corn fan until I tried the Rudy’s Cream Corn from Bluebonnets and Brownies. This version is made on the stovetop and has tons of flavor from the sharp white cheddar and crispy bacon. You know I am all about the crispy bacon recipes!

Why You’ll Love This Recipe

• Easy to pair with grilled steak, barbecue, chicken or burgers for a comforting side dish that feels a little more special without extra work.
• Quick skillet side dish in about 25 minutes with simple ingredients and easy prep, making it perfect for busy weeknights, cookouts and holiday meals.
• Creamy, cheesy and loaded with bacon flavor from white cheddar, crispy bacon and sweet corn cooked together in one skillet.

Ingredients for Loaded Creamed Corn with Bacon

• Frozen Corn or canned corn, rinsed and drained
• Salted Butter
• Cream Cheese
• White Cheddar Cheese
• Granulated Garlic
• Kosher Salt
• Pepper
• Bacon
• Fresh Parsley ore chives, optional garnish

How to Make Loaded Creamed Corn

1. Cook bacon, drain on paper towels until cool. Crumble and set aside.
2. Melt butter in a skillet and add corn, season with garlic, salt and pepper.
3. Cook over medium heat until corn is just heated through, about 6- 8 minutes.
4. Mix in cream cheese and shredded white cheddar.
5. Continue to cook until cheese is bubbly, about 5 minutes.
6. Top with crumbled bacon and serve immediately.

How to Store and Reheat:

Store in an airtight container in the refrigerator up to 3 days. I don’t recommend freezing this corn, it’s best made fresh and consumed in a few days.
Reheat in a skillet over low heat, stirring often until heated through.

Many creamed corn casserole recipes are baked or made in the crock pot and they are so delicious but I love this quick and easy skillet version. I’m not the best at planning ahead and this delicious side dish is ready in about 25 minutes.

Side dishes are a hard sell to my family, they really just prefer meat and potatoes and an occasional slice of garlic bread. However, this Bacon White Cheddar Corn was a huge hit and will be on the menu on a regular basis. Add it to the menu this week and let me know what you think!

IF YOU LOVE THIS RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A STAR RATING, AND BE SURE TO HELP ME SHARE ON PINTEREST!

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Loaded Creamed Corn

Loaded Creamed Corn is the most delicious cream corn ever! A quick and easy skillet recipe that is a great addition to any meal and delicious enough to serve for special occasions and holiday dinners. 

Course Vegetables

Cuisine American

Keyword bacon cheese corn, cheesy cream corn, cream corn, easy corn recipe, quick side dish, skillet corn

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 378kcal

Author Milisa

Ingredients

• 2 tablespoons butter
• 4 cups frozen corn 2 10 ounce packages
• 1 teaspoon granulated garlic
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 ounces cream cheese softened
• 2 cups shredded sharp white cheddar cheese
• 4 slices of bacon cooked and crumbled
• 1 tablespoon chopped fresh parsley optional for garnish

Instructions

• Place a skillet over medium heat and melt butter. Add corn, garlic, salt and pepper.
• Cook, stirring often until corn is heated through about 8 minutes.
• Stir in cream cheese and shredded cheddar.
• Continue cooking until mixture is bubbly, about 5 minutes.
• Remove from heat and top with bacon crumbles and garnish with parsley if desired.

Notes

Store leftover corn in an airtight container in the refrigerator up to 3 days.

Reheat in a skillet over low heat, stirring until warmed through.

Nutrition

Serving: 1g | Calories: 378kcal | Carbohydrates: 28g | Protein: 16g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 815mg | Fiber: 3g | Sugar: 5g

More Corn Recipes You’ll Love

Skillet Mexican Street Corn

Corn Pudding

Mexican Corn Dip

Frito Corn Salad

The post Loaded Creamed Corn appeared first on Miss in the Kitchen.

When it’s too hot to cook, easy salads are my favorite addition to meals on the grill and a great addition to any summer bbq or family cookouts. I love the sweet and salty combination of the fresh fruit and tangy feta cheese.

Ingredients for Watermelon Salad

• watermelon
• strawberries
• pineapple
• limes or lemons
• olive oil
• kosher salt
• feta cheese
• fresh mint

How to Make Watermelon Salad

1. Dice watermelon, quarter strawberries and dice pineapple.
2. Place fruit in a large bowl.
3. In a separate bowl whisk olive oil and lime juice together and drizzle over fruit.
4. Sprinkle with feta and fresh mint.

Serving Tip: Use a melon baller to scoop the watermelon into perfect balls for this salad. Scoop out half of the watermelon and use the rind as a bowl. It makes a great presentation for summer parties.

Recipe Notes and Variations

• Make Ahead: If you are making this ahead, just cut up your fruit keep covered in the refrigerator. When you are ready to serve, drizzle the dressing over and sprinkle with feta and mint.
• Cucumbers: Chopped English cucumbers are another great addition to sweet watermelon salad.
• More Add-Ins: Arugula, red onions, avocado, toasted pecans, walnuts or sunflower seeds are great additions for crunchy texture. 
• Fresh Herbs: Fresh basil is a great addition along with the fresh mint. 
• Pre-Cut Fruit: Make this easy fruit salad with pre-cut fruit from the deli for a short cut and it can be ready in 5 minutes.
• Dressing Variation: Balsamic glaze can be substituted for the olive oil and lime juice dressing.
• Storage: Store watermelon salad in an airtight container in the refrigerator for 1-2 days.
• Fresh, juicy watermelon is one of the best parts of summer. It’s so cool and refreshing and hard to beat on hot summer days. An Easy Watermelon Salad is guaranteed to please the crowd and if you are looking for a more traditional recipe, try this Honey Lime Fruit Salad.

Refreshing Watermelon feta salad is the perfect summer salad with fresh ingredients is the perfect flavor combination for one of our favorite summer salads.

If you love this Recipe as much as I do, please leave a comment and a star rating, and be sure to help me share on Pinterest!

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Easy Watermelon Salad

Easy Watermelon Salad is a delicious addition to any summer meal. Perfect for backyard cookouts and holiday get togethers. Fresh watermelon, strawberries, and pineapple with feta cheese, mint and a simple lime dressing. 

Course Side Dishes

Cuisine American

Keyword easy summer side dish, fruit salad, summer salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 Servings

Calories 105kcal

Author Milisa

Ingredients

• 3 cups diced watermelon
• 2 cups quartered strawberries tops removed
• 1 cup diced pineapple
• Juice of 1 lime
• 2 tablespoons olive oil
• pinch of kosher salt
• 2 tablespoons crumbled feta cheese
• 1 tablespoon fresh mint

Instructions

• Combine diced watermelon, strawberries and pineapple in a serving bowl.
• In a small bowl, whisk together lime juice, olive oil and salt.
• Drizzle over watermelon mixture and toss to coat.
• Sprinkle with feta and mint.
• Serve immediately.

Notes

If you are making ahead, mix fruit together, cover and refrigerate until ready to serve. Drizzle with dressing and top with feta and mint just before serving.

Nutrition

Serving: 1g | Calories: 105kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 53mg | Fiber: 2g | Sugar: 11g

More Summer Salads to Try

• Pineapple Cucumber Salad is beyond simple and one of my favorites for last minute get togethers!
• Broccoli Pineapple Salad is a classic for barbecues and summer picnics! I love adding pineapple into the mix, it really brightens up this salad.
• ple into the mix, it really brightens up this savory salad.
• Caprese Salad Skewers are a great summer salad or appetizer to add to any summer menu.
• Greek Farro Salad is so flavorful and incredibly delicious. It’s hearty enough to be a main course and if you haven’t tried farro yet, add this one to your list! It’s a variety of wheat with a nutty flavor, if you are a fan of barley, you will love it.
• Greek Salad with Roasted Garlic Dressing is the salad that I make for any special occasion or if we are grilling steaks. It’s easy to make ahead and a wonderful flavor combo for a savory side salad!

The post Easy Watermelon Salad appeared first on Miss in the Kitchen.

Milkshakes are an irresistible treat anytime of year. We make them often. I always have ice cream on hand and nothing satisfies a sweet tooth craving like a Peanut Butter Milkshake!

I’m joining in with Julie of The Little Kitchen and Lindsay of Love and Olive Oil for Milkshake Week! Filled with delicious milkshakes from the best blogs! Summer means lots and lots of frozen treats and this Peanut Butter Caramel Milkshake is one of my favorites!

I have become quite addicted to all things caramel flavor so this Peanut Butter Caramel Milkshake is one of my all- time favorite treats. It’s a once in a while treat but totally worth every single calorie!

If you love this Recipe as much as I do, please leave a comment and a star rating, and be sure to help me share on Pinterest!

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Peanut Butter Caramel Milkshake

Peanut Butter Caramel Milkshakes – a tasty ice cream treat just made with peanut butter lovers in mind.

Course Beverages

Cuisine American

Keyword homemade milkshake, ice cream drinks, milk shake

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Calories 898kcal

Author Milisa

Ingredients

• 1 ½ cups vanilla ice cream slightly softened
• ¾ cups milk
• ¾ cups peanut butter
• ¼ cup caramel sauce
• whipped cream for garnish

Instructions

• Add softened vanilla ice cream, milk and peanut butter to a blender and blend until smooth.
• Drizzle about 1 tablespoons of caramel into each glass.
• Fill half way with milkshake and drizzle with about another tablespoons of caramel, fill with remaining shakes.
• Garnish with whipped cream and remaining caramel. Serve immediately.

Nutrition

Serving: 1g | Calories: 898kcal | Carbohydrates: 65g | Protein: 29g | Fat: 63g | Saturated Fat: 18g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 28g | Cholesterol: 55mg | Sodium: 625mg | Potassium: 899mg | Fiber: 5g | Sugar: 52g | Vitamin A: 590IU | Vitamin C: 1mg | Calcium: 301mg | Iron: 2mg

More Milkshake Ideas

Blackberry Milkshakes

Frosted Pineapple Lemonade

Baileys Chocolate Milkshake

Rum and Coke Floats

Now head on over and check out every single one of these fabulous Milkshakes!

• Peanut Butter and Brownie Milkshakes from The Little Kitchen
• Bourbon Salted Caramel Milkshakes from Love & Olive Oil
• Milkshakes of Desperation from Bake at 350
• Lemon Pie Milkshake from Crazy for Crust
• Peanut Butter Pretzel Milkshake from Cookies and Cups
• Vanilla Chai Milkshake from Kitchen Treaty
• Cherry-Cola Milkshake from Boulder Locavore
• Biscoff Cookie Milkshake from Katie’s Cucina
• Turtle Pecan Milkshake from Dairy Good Life

The post Peanut Butter Caramel Milkshake appeared first on Miss in the Kitchen.