Archive for April, 2011|Monthly archive page

Can I get that Carrot Cake recipe?

In Uncategorized on April 27, 2011 at 3:56 pm

I was thinking about making Carrot Cake one day and couldn’t find a recipe that I really liked.  The next day, as I am getting a haircut, I come across this recipe in a Southern Living Magazine!  I made it that weekend and it was AMAZING!  I took a piece in to work and my regular lunch group loved it!  I shared the recipe that day.  We have all since made this cake at least twice each.  The only thing I add to the recipe is about a 1/2 Cup raisins.  It will seem like a lot of carrots when you add them.  And the icing is so good!  You might want to make a double batch to use, as Cyndy and Nora do!

Layered Carrot Cake from Southern Living


Easter Dinner

In Uncategorized on April 23, 2011 at 7:11 am

It’s that time of year where cooking a ham seems almost mandatory!  For our Easter dinner, I came up with this menu:  Baked Ham, Special Scalloped Potatoes, Pineapple Casserole, green beans, Deviled Eggs, and Strawberry Pretzel Salad.

Baked Ham:

I scored the ham and marinated in the cola overnight in an oven bag.  I shook it up every few hours.  I then cooked the ham for about 3 hours- I had a 5.25 pound ham.

Special Scalloped Potatoes

1/4 pound goat cheese, crumbled

1/4 cup Parmesan cheese

1 1/2 cups Fontina cheese, coarsely shredded

1 tsp. dried thyme

salt and pepper to taste

2 T. flour

1 Cup heavy cream

1 Cup chicken broth

3 large russet potatoes, peeled and thinly sliced

3 large sweet potatoes, peeled and thinly sliced

1/2 Cup unsalted butter

1 Cup bread crumbs

Preheat oven to 350 degrees.  Coat a 9×13 baking dish with cooking spray.  Using half of the potato and sweet  potato slices, arrange them slightly overlapping and alternating white and sweet.  In a bowl, combine the Fontina, goat cheese, parmesan cheese, thyme, salt and pepper.  Sprinkle half over layered potatoes.  sprinkle evenly with flour.  Arrange the other half of potato mixture in same fashion.  Sprinkle remaining cheese over the top.  Pour the heavy cream and chicken broth; cover loosely with foil.  Bake 40 minutes or until potatoes are tender.

Meanwhile, melt the butter and mix with bread crumbs to coat.  Remove the potatoes from the oven and sprinkle bread crumb mixture evenly over the top.  Return to the oven uncovered and bake about 20 minutes longer until crisped and brown.  Let stand before serving.

Pineapple Casserole

I found this recipe on the back of the Publix weekly circular.  So delicious and perfect with the ham!

24 buttery-flavor crackers, crushed

7 oz. white cheddar cheese, shredded

6 T. flour

1 C sugar

2 20-oz. cans pineapple chunks in juice, drained

Preheat oven to 375 degrees.  Coat a 9×13 baking dish with cooking spray.  Combine the flour, sugar, and cheese; stir in pineapple until evenly coated.  Place mixture in the baking dish and top with cracker crumbs.  Bake 25-30 minutes or until golden and bubbly.

Strawberry Pretzel Salad:

Lemon Lover’s Pound Cake

In Uncategorized on April 23, 2011 at 6:48 am

Bob is a huge fan of lemon anything.  I was looking for a pound cake recipe that I could serve with fresh strawberries.  I found one on Allrecipes, but changed it up a little bit.  Turned out so delicious!  Sweet, dense, and very lemon-y!

3 C flour
3 C sugar (I used 2 C sugar & 8 packets splenda)
1 C butter
1 C sour cream (I used fat free)
6 eggs (I used Egg Beaters)
1/4 t baking soda
Zest of 1 lemon
Juice of one lemon
1 T vanilla
Poppy seeds

Grease and flour a bundt pan.

Mix all ingredients in large bowl with mixer. Pour into prepared pan and bake at 350 for 1 hour. Invert onto a plate, allow to cool and glaze.

To make glaze, juice 1 lemon. Add enough powdered sugar until desired consistency forms. I used a dash of milk and some vanilla too. Spoon over cake and allow to cool.