Sunday, January 8, 2017

Brown Sugar Caramel Pound Cake



  • 1 ½ cups butter softened
  • 2 cups light brown sugar, packed
  • 1 cup granulated sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk
  • 1 8oz bag toffee chips (I use Heath)
  • 1 cup pecans, chopped
  • Caramel Drizzle:

  • 1 – 14 oz can sweetened condensed milk
  • 1 cup brown sugar
  • 2 tablespoons butter


How to Make It

  • 1. Preheat oven 325 degrees.
  • 2. In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 cup salsa. Stir in 1/2 cup of each type of cheese.
  • 3. In a second bowl toss together the chicken, corn, cumin, chili powder, salt, pepper, and half of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.
  • 4. Spread about 1/2 cup salsa in the bottom of a baking dish. Place 1/3 to 1/2 cup filling on a tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas.
  • 5. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese.
  • 6. Transfer to preheated oven and bake 20 to 25 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve warm.
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