Red Velvet Cake
Sunday Suppers

BBQ Pulled Chicken, Scalloped Potatoes and Red Velvet Cake

 

Crowd pleaser meal that is what this meal is–the potatoes are loaded and the cake is the Merrill Family favorite cake in the world.  To keep it simple we did not picture this with a vegetable but you know you should–every child needs a little green.

Main Dish

Barbecue Pulled Chicken
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Ingredients
  1. 4 lbs chicken breast
  2. Hamburger buns
  3. Cole Slaw (optional)
Dry Rub
  1. 2 tablespoon brown sugar
  2. 1 tablespoon paprika
  3. 2 teaspoon salt
  4. 1/2 teaspoon pepper
Wet Drizzle
  1. 2/3 cup cider vinegar
  2. 4 teaspoon Worcestershire sauce
  3. 1 teaspoon red pepper flakes
  4. 1 1/2 teaspoon sugar
  5. 1/2 teaspoon dry mustard
  6. 1/2 teaspoon garlic salt
  7. 1/4 teaspoon cayenne pepper
Instructions
  1. Combine brown sugar, paprika, salt and pepper rub over chicken.
  2. Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne stir to mix well. Drizzle 1/4 of vinegar mixture over chicken. Cover and refrigerate remaining vinegar mixture.
  3. Place chicken in slow cooker and cook on low 10 to 12 hours or on high 5 to 6 hours.
  4. Use the remaining vinegar mixture to baste the chicken several times throughout the cooking process. If you don't have time to baste the chicken, then you can always pour the entire vinegar mixture over the chicken prior to cooking!
  5. Remove meat and drain. Chop or shred meat.
  6. Serve meat and onions on buns. If desired, top sandwiches with coleslaw.
Susan Merrill https://www.susanme.com/

Side Dish

Scalloped Potatoes
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Ingredients
  1. 2 Tbs. butter
  2. 1 large onions
  3. 2 tsp. salt
  4. 1/2 tsp. black pepper
  5. 3 lbs. baking potatoes
  6. 2 cups shredded cheese (of your choice)
  7. 2 1/2 cups heavy cream
Instructions
  1. Generously butter a 9-by-13-inch baking dish.
  2. In a large frying pan, melt the butter over medium heat.
  3. Add the onions and cook, stirring occasionally, until tender, about 7 minutes. Remove from the heat.
  4. Mix together the salt and pepper.
  5. Peel the potatoes and thinly slice into rounds. Spread one-third of the potatoes in an even layer in the prepared baking dish and season with about one-fourth of the salt mixture.
  6. Top with one-third of the cheese and half of the onions and season with about one-third of the remaining salt mixture.
  7. Top with half of the remaining potato slices, half of the remaining cheese and the rest of the onions, seasoning with half of the remaining salt mixture as you go.
  8. Finish with the remaining potatoes and cheese and season with the remaining salt mixture.
  9. In a small saucepan, heat the cream over medium-high heat until it is simmering.
  10. Pour the hot cream evenly over the potatoes.
  11. Cover tightly with aluminum foil and place the baking dish on a rimmed baking sheet.
  12. Bake for 1 hour.
  13. Remove the foil and continue baking until the potatoes are tender, coated with a creamy sauce and golden brown on top, about 30 minutes longer.
  14. Let stand for about 5 minutes, then serve hot.
Susan Merrill https://www.susanme.com/

Dessert

Susan's 4-Layer Red Velvet Cake
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Ingredients
  1. 2 ¼ cups Buttermilk
  2. 3 cups Oil
  3. 2 tsp Vanilla
  4. ¼ cup Red Food Coloring
  5. 2 tsp Vinegar
  6. 4 Large Eggs
  7. 5 cups Flour
  8. 2 tsp Baking Soda
  9. 3 tsp Cocoa Powder
  10. 1 tsp Salt
  11. 3 cups Sugar
Ingredients for Frosting
  1. 2 sticks of Butter at room temperature
  2. 24 oz Cream Cheese, softened
  3. 3 cups Confectioners’ Sugar
  4. 2 cups Pecans, chopped
Instructions
  1. Combine and mix first six wet ingredients.
  2. Slowly incorporate remaining dry ingredients, mixing until well blended.
  3. Spray four 9-inch pans with non-stick cooking spray.
  4. Bake for 20 minutes at 350°F.
  5. Allow cakes to cool completely before removing from pans.
Directions for Frosting
  1. Using a hand mixer, cream together butter, cream cheese, and sugar until smooth and creamy.
  2. Place the first layer on a cake plate and place a dollop of frosting in the center of the layer
  3. Using an offset spatula (or any flat knife), spread the frosting to cover the top of the layer, but don’t worry about the sides.
  4. Stack another cake on top of the first layer and repeat the frosting process, do this for all four layers.
  5. Put remaining frosting on the top of the cake and using your spatula, frost the sides of the cake, applying any decorative swirls or marks you desire.
  6. Sprinkle the top and sides with nuts.
Susan Merrill https://www.susanme.com/
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