Caribbean Coconut Rum Cake (from

1/2 cup unsalted butter, softened
1-1/2 cups sugar
4 large eggs
1 teaspoon coconut extract
3/4 cup amber rum
3/4 cup whole milk
1-3/4 cups all-purpose flour
1 package (3.4 ounces) instant vanilla pudding mix
1/4 cup cornstarch
2 teaspoons baking powder
1 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup water
1/2 cup sugar
Dash salt
1/2 cup amber rum
1 teaspoon coconut extract


Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition.
Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack.
Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract.
Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it’s all absorbed. Cover; let stand overnight.

Chicken Fajitas (from:
Fajita Seasoning Mix

2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon sugar
1/4 teaspoon cayenne pepper

For the Chicken Fajitas

1 1/2 pounds boneless, skinless chicken breasts
1 batch fajita seasoning mix (recipe below)
1 tablespoon cornstarch
1/4 cup plus 2 tablespoons canola oil , divided
2-3 limes
1/2 green bell pepper, cored and seeded
1/2 red bell pepper, cored and seeded
1/2 yellow bell pepper, cored and seeded
1 yellow onion , peeled and halved
12 flour tortillas


Mix the fajita seasoning in a small bowl with the cornstarch. Add 1/4 cup of the oil and the juice of 1 lime and whisk to combine. Thin the mixture with water if it’s too pasty. Set aside.
Slice the chicken breast into 1/4″ thick slices and place in a shallow bowl or zippered freezer bag if making ahead for meal prep. Add 2/3 of the fajita seasoning marinade and toss to coat the chicken well. Set aside.
While the chicken marinates, slice the bell peppers and onion and place in a shallow bowl or zippered freezer bag if making ahead for meal prep. Add the remaining 1/3 of the marinade and toss the vegetables until well coated. Set aside.
Heat 1 tablespoon of the oil in a large cast iron skillet or heavy bottomed pan over medium-high heat and add the vegetables. Cook until the onion softens and the peppers take on color, stirring occasionally, for 4-5 minutes. Transfer to the shallow bowl.
Heat the remaining oil in the skillet and cook the chicken undisturbed until bottom of the chicken pieces begin to turn white, the bottoms are browned, and the chicken releases its juices, about 4 minutes each side. Add the peppers and onion back to the skillet and cook for another 2-3 minutes until everything is warmed through. Remove from the heat and give the dish a squeeze of the remaining lime.
Serve with warm flour tortillas, pico de gallo, avocado sauce, crema, and more lime wedges.

Jalapeño Popper Scalloped Potatoes (from:

10 slices bacon, chopped into 1″ pieces
2 tbsp. unsalted butter
3 garlic cloves, minced
3 tbsp. all-purpose flour
2 c. heavy cream
1 c. low-sodium chicken broth
2 lb. russet potatoes (about 4 to 6 depending on size), peeled and thinly sliced into coins
2 c. shredded Cheddar
2 jalapenos, thinly sliced


Preheat oven to 400º. In a skillet over medium heat, cook bacon until crispy and drain on paper towels. Reserve 1 tablespoon bacon fat in skillet.
Add butter to skillet and let melt. Add garlic and cook until fragrant, 1 minute. Stir in flour and cook for 1 minute more. Whisk in heavy cream and chicken broth and season with salt and pepper. Simmer until thickened slightly, about 5 minutes, then stir in cheddar until melty. Remove from heat.
Spoon a thin layer of cheese sauce into the bottom of a large casserole dish. Add a single layer of thinly sliced potatoes. Spoon more sauce over potatoes and top with cooked bacon and jalapeños. Continue to layer until dish is mostly full.
Bake until sauce is bubbly and potatoes very tender, 40 to 50 minutes.
Let rest at least 15 minutes before serving.

Chocolate Pecan Pie (from:
Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Flaky pie crust, sweet chocolate filling and toasty pecans make for the best Chocolate Pecan Pie. No Thanksgiving dinner would be complete without a slice of this chocolatey pie – don’t forget the whipped cream!
4.5 Stars (35 Reviews)

3 eggs
1 cup granulated sugar
1 cup Karo® Light Corn Syrup
3 ounces chopped semi-sweet chocolate, melted
2 tablespoons butter, melted
1 teaspoon pure vanilla extract
1-1/2 cups pecans
1 (9-inch) unbaked deep-dish pie crust


Preheat oven to 350°F.
Mix eggs, sugar, corn syrup, chocolate, butter and vanilla in a large bowl using a spoon. Stir in pecans.
Pour into pie crust.
Bake on center rack of oven for 50 to 60 minutes, or until pie appears barely set.
Cool for 2 hours before serving.