A sweet and savory trio

Recipes by Cassidy Camp

Crock Pot Potato Soup

Ingredients

• 3-4 russet potatoes, peeled and diced
• 1 yellow onion, chopped
• 3 cups chicken broth
• 4 tbsp. butter
• ¼ cup all-purpose flour
• ¼ cup sour cream
• 1½ cups heavy cream
• ½ cup shredded cheddar cheese
• Salt and pepper to taste
• 1 tbsp. onion powder
• 1 tbsp. garlic powder

Directions

1. Cook the potatoes, onions, broth, and seasonings in a slow cooker on high until the potatoes are tender (3-4 hours).
2. After potatoes become tender, melt the butter in a saucepan over medium heat. Whisk in the flour until bubbly, and slowly whisk in the heavy cream and sour cream until thick. Add to the slow cooker and stir.
3. Cook on high for 30 more minutes, then stir in the shredded cheese and you’re ready to serve!

Honeybun Cake

Cake ingredients

• 1 cup brown sugar
• 1 tbsp. cinnamon
• 1 box yellow cake mix
• 4 eggs
• ¾ cup canola oil
• 1 cup sour cream

Glaze ingredients

• 2 cups powdered sugar
• ¼ cup milk
• 2 tsp. vanilla extract

Cake directions

1. Preheat oven to 325.
2. In a bowl, combine brown sugar and cinnamon. Set aside.
3. In a separate bowl add cake mix, eggs, oil, and sour cream. Mix on medium speed for 2 minutes.
4. To a 9×13” greased cake pan, add ½ of the cake batter. Next, sprinkle the brown sugar mixture evenly, followed by the remaining cake batter. Use a butter knife to swirl everything together. Put in the oven and get started on glaze.
5. Bake for 35 minutes.

Glaze directions

1. In a bowl add all ingredients for glaze and whisk together until well combined. Add more milk if you want a thinner consistency.
2. Pour glaze over cake while it’s still warm. Let cool for 30 minutes before serving.

Punky’s Monkey Bread

(perfect for Christmas morning)

Ingredients

• 2 cans jumbo flaky biscuits (8 count)
• ½ cup granulated sugar
• 1 tsp. cinnamon
• ¾ cup melted butter (1½ sticks)
• 1 cup brown sugar

Directions

1. Preheat oven to 350.
2. Cut each biscuit into 4-6 pieces and set aside.
3. In a bowl, combine your sugar and cinnamon, and coat your biscuits generously with the mixture.
4. Add the sugar-coated biscuit pieces to a greased bundt pan.
5. Take the remaining cinnamon sugar mixture and add it in with the brown sugar and melted butter until well combined, then drizzle over the biscuits.
6. Bake for 30-35 minutes until golden brown. Let it cool for 15 minutes before flipping it onto a cake plate. Serve while still warm.

You could add walnuts, pecans, or raisins to this if you wanted to add topping. One of our favorite ways to mix it up is to use canned cinnamon rolls instead of biscuits and drizzle the icing over it after we flip it. You can’t go wrong either way!

Cassidy Camp is a wife and mother of four from Nesbit, Mississippi. She is a cookbook author and content creator who loves to share affordable, accessible recipes in hopes they will inspire families to slow down and get back to sharing meals around the dinner table. Find her on Facebook as The Cookin Mama, on Instagram @the.cookin.mama_, and on TikTok @the.cookin.mama.