Archive for the ‘Uncategorized’ Category

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.

Can I get that Lemon Bars recipe?

In Uncategorized on February 27, 2011 at 10:45 am

I LOVE these Lemon Bars!  They are so delicious and easy to make.  And kinda healthy, too, compared with other desserts.

Here’s where to get the recipe:

Make sure to read the recipe carefully!  The flour and sugar listed will be divided for the crust and the filling.  I screwed up the first time and used the entire amounts for the crust alone!  Turned out OK, very sweet, but it tastes even better when you follow the directions!!

Today’s new recipes

In Uncategorized on February 13, 2011 at 7:10 pm

Today for dinner, I made Lemony Turkey Breast, mashed potatoes, sugar snap peas, and a Blueberry Cream Cheese Pound Cake.  Everything was quite delicious!

Here’s where to get the Lemony Turkey Breast recipe:

I followed the recipe exactly.  Mine needed to cook for 8 hours on low in the crockpot.  Very moist with just a hint of lemon.  The gravy was very good on the mashed potatoes.

Blueberry Cream Cheese Pound Cake:

Blueberry Cream Cheese Pound Cake

I used a vanilla cake mix, 1/3 less fat cream cheese, Egg Beaters for the eggs, and unsweetened applesauce for the vegetable oil.  I think it looks very pretty.  Bob was a fan!

Can I get that Coconut Rum Cake recipe?

In Uncategorized on January 30, 2011 at 2:51 pm

I LOVE this cake and you will, too!  This is a recipe that I got from my friend, Kelsey, a few years ago.  I just made it last night for a BBQ with friends.  The cake is so moist and delicious and a big hit at any party.  Try it!

Coconut Rum Cake

1 box yellow cake mix (Kelsey recommends Duncan Hines Butter Golden)

1 small pkg. cook and serve vanilla pudding

4 eggs

1/2 Cup water

1/2 Cup oil

1/2 Cup Coconut Rum

Preheat oven to 350 degrees.  Combine all ingredients and mix for 4 minutes (EXACTLY 4 minutes!).  Grease a bundt pan and pour in batter.  Bake for 30 minutes or until set.

While cake is baking, make the Glaze.  In a small saucepan, combine 1/4 Cup Coconut Rum, 1 Cup sugar, and 1 stick butter.  Cook over Medium heat and stir constantly.  Allow the glaze to foam up well and immediately pour in the sides of the cake.

Allow the cake to cool completely, then invert onto a plate and serve.

Awesome Pasta Sauce!

In Uncategorized on January 9, 2011 at 4:27 pm

This is another recipe I shared with Laurie since this sauce freezes well.  I use it when I make lasagna, mixing it with jarred spaghetti sauce to thin it out a little (I like Hunt’s Garlic and Herb).  I usually make 1 lasagna recipe in 2 8×8 foil pans, baking one that day and freezing the other.

Here’s where to find the recipe:

I use a mixture of extra lean ground beef and ground turkey for the meat called for in the recipe.  I freeze in small containers to have on hand for spaghetti night.

Easy Morning Glory Muffins

In Uncategorized on January 9, 2011 at 4:20 pm

I shared this recipe with my friend, Laurie in St. Louis, this weekend.  She was looking for recipes you can make in advance and that freeze well.  These muffins are so delicious and perfect for breakfast when you are short on time- just take 1 or 2 out of the freezer and heat 30 seconds in the microwave.

This is where to find the recipe:

I like to make mine with whole wheat flour instead of all-purpose flour, unsweetened applesauce for the vegetable oil, Eggbeaters for the eggs, and I like to add about a 1/4 cup of dried cranberries.  Now you have a healthy breakfast treat!

Easy Granola Bars

In Uncategorized on January 9, 2011 at 3:58 pm

I LOVE this recipe!  It is super easy to make and the bars are delicious!  I especially like knowing exactly what ingredients went into the bar vs. those bought at the store.  I make mine with coconut, dried apricots, cranberries, raisins and pecans.  I omit the butter and use a can of fat-free sweetened condensed milk.  I press mine into my smallest jelly roll pan and use a pizza cutter to cut them into bars.  I store in individual snack-size baggies to have handy for a snack.

Here’s where I found the recipe:

I think the next time I make them, I might try chopped up pretzels and mini chocolate chips.  Yum!

Can I get that Broccoli Cheese Soup recipe?

In Uncategorized on January 9, 2011 at 3:51 pm

This is Bob’s all-time favorite soup.  I like this recipe because it doesn’t use Velveeta.  I’ve made this twice in 2 weeks.  I always make it thinking I will freeze some for a quick dinner later on, but we end up eating it all!

Here’s where to find the recipe:

The changes I make: I use 2 packages frozen, chopped broccoli for the broccoli called for and omit the bouillon and water and use 1 box of low sodium chicken broth.  I shred the carrots with a box grater.  Be sure to use sharp or extra-sharp cheddar.  When the soup is finished, I use my hand blender to chop it up a little- so that it is smooth with a few chunks of broccoli.