Pumpkin Carrot Cake

I got this recipe from Libby's, it is so good and has just the right amount of sweetness to it. It is simple to make but you will probably won't have everything on hand. Well worth the trip to the store and perfect for the upcoming holidays!!



Ingredients:

• 2 cups flour
• 2 tsp ground cinnamon
• 2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup milk
• 1 1/2 tsp lemon juice
• 3 large eggs
• 1 1/4 cups Libby's 100% Pure Pumpkin
• 1 1/2 cups sugar
• 1/2 cup packed brown sugar
• 1/2 cup veggie oil
• 1 can (8oz) crushed pineapple, drained
• 1 cup (about 3 medium) carrots grated
• 1 cup flaked coconut
• 1 1/4 cups walnuts chopped

Cream Cheese Frosting:

• 11oz softened cream cheese
• 1/3 cup softened butter
• 3 1/2 cups sifted powdered sugar
• 1 tsp vanilla extract
• 2 tsp orange juice
• 1 tsp grated orange peel

Step 1:

• Combine flour, baking soda, cinnamon, and salt in small bowl.
• Combine milk and lemon juice ( the mixture will appear curdled or lumpy)

Step 2 :

• Beat eggs, pumpkin, both sugars, oil, pineapple, carrots, and milk mixture in large bowl.
• Mix well.

Step 3:

• Gradually add flour mixture, mix well.

Step 4:

• Add coconut.
• Add 1 cup of chopped nuts.
• Pour into two 9 inch prepared cake pans.
• Bake 30 to 35 min, or until an inserted toothpick comes out clean.
  
  
  
  
  
  
  
  
  

Step 5: Frosting

• Combine cream cheese, butter, powdered sugar, mix until fluffy.
• Add orange juice, vanilla extract, and orange peel, beat until combined.
• Frost both layers and in between.
• Top with remaining nuts.
  
  
  
  
  
  
  
  
  
  

The frosting for this cake is very mild and not to sweet, it really brings out the flavor of the pumpkin. I have made it tons of times and everyone just loves it! I posted the original recipe from Libby's web site, but I do add 1 cup of raisins to my cake.

Peanut Butter Caramel Dip

So, remember the Banana bread with caramel sauce, and do you remember the leftover caramel sauce? I use the leftover sauce to make an out of this world peanut butter dipping sauce for green apples. I usually make this sweet treat around Halloween, but you can make this anytime.






In case any of you missed how to make the caramel Sauce.....

• In a saucepan melt 1 cup sugar, until melted to a light brown color, please don't try to taste the melted sugar as I did, it is HOT, I spent the whole day with an ice pack on my finger.
• Once melted, turn heat to low and melt 1 stick of butter.
• Once butter is melted, turn off heat and add 1/2 cup heavy cream, careful not to splatter.

I just leave the sauce in the same container I saved it in and popped it in the microwave for about 1 to 2 min to warm up and soften, then I add two heaping spoonfuls of peanut butter. Mix very well.








Cut up green apples into wedges, and you can use toothpicks, I used mini skewers, pretty much the same thing just a little longer. serve with the warm dip, you can even add a little bowl of chopped peanuts for dipping as well. Enjoy guys!


INGREDIENTS:

• Caramel Sauce, warmed
• Two heaping spoonfuls of peanut butter
• 4 green apples, washed and cut into wedges

Banana Walnut Bread with Caramel Sauce

Oh WOW! This banana bread is just heavenly, every single person in my home loves it, and it only last about 2 hours. We never have leftovers the next day. I really like this recipe, because it is easy and you make it with those brown bananas that no one wants to eat, and you just don't want to throw them away.







Preheat oven to 350F
In a large bowl, mix:

• 2 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt

In a separate bowl, cream:

• 1/2 cup butter
• 3/4 cup brown sugar

You know those bananas that start to turn black, and no one will even consider touching them, now you have a new use for them, remember the darker they are the better flavor they will give you.










In the butter and sugar bowl, add:

• 2 eggs, beaten
• 2 1/3 cups mashed banana
• 1 cup chopped walnuts
• mix, until completely blended

Mix banana mixture into the flour mixture, stir with a wooden spoon until thoroughly mixed

Spray a loaf pan with cooking spray, pour in batter and sprinkle 2 tbsp chopped walnuts on to top of batter. Bake for 60 min.

Caramel Sauce:

• 1 cup sugar
• 1 stick butter, cut into cubes
• 1/2 cup heavy cream

In a sauce pan melt sugar, until a light brown color. Be careful this will be super hot! Once melted add the butter and melt. Once melted remove form heat add the heavy cream, be careful not to splatter. Mix well.

The bread is done after 60 min. or until a toothpick that is inserted comes out clean. Let cool for at least 20 min.

If you prefer, as my honey bear does, serve with sweet butter and skip the caramel sauce. But if you are like me then drizzle baby drizzle! You will have left over caramel sauce, put into a covered container and keep in the fridge. I will post a recipe tomorrow for the leftover caramel sauce.

Recipe adapted form Shelley-by the sea on Recipezaar

White Chocolate Cherry Bars

The best thing about Summer, is all the fresh fruits and vegetables that become available. One of my favorites is Bing Cherries, they are sweet and tart all at the same time. I bought 4 lbs. of cherries and was not sure what I would make, but I knew it would involve white chocolate.







Ingredients:

• 1 1/2 cups flour
• 1 1/2 cups quick-cooking oats
• 1 cup firmly packed brown sugar
• 1 cup butter, softened
• 1 cup flake coconut
• 1 tsp. baking powder
• 4 ounces white baking chocolate, coarsely chopped
• 4 cups pitted Bing cherries, coarsely chopped

For the Cherries:

• 1 lime
• 1/4 cup sugar
• 2 tbsp. cornstarch

Step 1:

• Preheat oven to 350F, grease a 13x9 baking dish
• In a large bowl mix flour, baking powder, and brown sugar
• Cut butter into the mixture using a pastry blender, or two knives until coarse crumbs form
• Add oats and coconut, mix well
• Press half of the mixture into the bottom of the greased dish, save remainder for later
• Sprinkle chopped chocolate on top of mixture
  
  
  
  

Step 2:

• In a shallow dish add the cherries, juice from 1 lime, sugar, and cornstarch, mix well
• Pour the cherry mixture on top of the white chocolate
  
  
  
  
  

Step 3:

• Cover the cherries with the remainder of the flour mixture
• Press the mixture down very lightly
• Place into the preheated oven
• Cook for 25 to 30 min. or until lightly brown
• Let cool completely, then cut into bars
  
  
  
  
  
  

I got this recipe idea from a recipe I saw in Kraft Food and Family Magazine, but it used bittersweet chocolate and raspberry jam. This recipe is delicious and taste even better when they are chilled. I hope you enjoy!

Chicken Teriyaki Sandwich

There is definitely a story behind this sandwich. When I had my youngest daughter I went into labor at 7pm had her at 9pm and hadn't ate all day. In the morning I slept through breakfast and by the time I ate, it was lunch time, and I was starving. They brought me a sandwich similar to this, at first when I read the little menu they bring to you I was totally like EWWW! Anywho, I was so hungry I ate it, and low and behold I loved it! It was on a kaiser roll, and it was a chicken breast. I have been making this for 10 years now and have not met anyone who didn't love it.

I know the chicken in the picture doesn't look very good, but the lighting did it no justice, so sorry. All you need is chicken, I always use boneless skinless chicken tenderloins, then you will need lettuce, tomato slices, kikkoman teriyaki baste and glaze, and bread.

In a shallow baking dish put your rinsed dry chicken, and season with pepper. I usually make a huge dish, since we have a big family, but this was a special kids are out on vacation dinner, so just me and my honey! Cover the chicken with the sauce, you want to add plenty, but not cover it completely.

Make sure you use the baste and glaze not the marinade, because the glaze is thick and will get thicker after its cooked. Once covered in sauce cover with foil and place in a preheated oven at 350F, cook for 20 min. then uncover and cook for 15 min. The glaze will get thick.

Remove from the oven and let sit 10 min., with a fork break the chicken up into little chunks, this should be very easy since the chicken will be tender.

You can use regular bread which is what I usually do, but no kids, so sliced french bread toasted in the oven is my fancy way of telling my honey I love him. Put some mayo on your bread, and spoon chicken onto the bread including the sauce.

Top your sandwich with lettuce and tomato slices, and Enjoy!

10 years ago I met my princess, and one of my favorite sandwiches. I hope that you enjoy this sandwich as much as we do. Who thought I would be inspired by hospital food? Maybe, it was the all the hormones and drugs, either way I'm still in love with this sandwich.

Ingredients:

6 chicken tenderloins, boneless, skinless

Kikkoman teriyaki baste and glaze

sliced bread

lettuce

tomato

mayo

Honey BBQ Chicken

I'm done, I graduated! I finally have time to blog, and it feels good to be back. This dish is very easy to make, since it uses pre-made BBQ sauce that is jazzed up a bit. I used chicken tenderloins, which are boneless and skinless. You can marinate ahead of time, or right before you cook.





In a glass bowl mix your favorite BBQ sauce, I use Jack Daniel's Masterpiece BBQ Sauce. Add the whole bottle (190z.), then add 1/2 cup of Honey ( I use Clover), then add 3 minced garlic cloves, and crushed red pepper, use as much as you can handle. Mix well. Baste your chicken and grill. If you prefer bone and skin, then just adjust cooking time to safely cook the chicken.
I serve with fresh vegetables and cheesy garlic bread.




Ingredients:

4 lbs. Boneless Skinless Chicken Tenderloins
1 bottle BBQ sauce, about 19 oz.
1/2 cup Honey, I use Clover
3 garlic cloves, minced
crushed red pepper, as much as you can handle

Chicken Stroganoff

Hello, it has been so long, I missed my little blog. Graduation is just around the corner, and I'm almost done, June 5th is the big day! I have neglected my blog for so long, so I decided to snap some pics while I cooked. This dish is perfect when you are in a crunch for time. Lately time is non existent, so this dish is done in under 30 min, and best of all its inexpensive , and my kids love it! No sour cream here, but the flavor is great.

In a large pan brown 2 lbs. of chicken in a small amount of olive oil, I use McCormick's Herb and Garlic seasoning, but you can use pepper and salt if you prefer, once the chicken is done add about 4 sliced carrots. I like mine with a little bite, but if you like yours soft add it sooner. After the chicken is cooked thoroughly, remove chicken from the pan.

In the same pan, add 2 tbsp butter and 2 tbsp of flour. Don't clean the pan before doing this, the leftover bits will give the sauce flavor. Cook for about 3 min,, careful not to burn. Add 1/2 cup of chicken broth, I use my own homemade broth, but the can stuff is fine. Add 3 cups of milk, cook for 5 min on med to high heat, until it boils, don't let it burn. Whisk constantly while cooking. turn heat to low, add 1/8 of a cup of cornstarch to 1/8 cup of cold water mix well, then add to sauce mix, whisk constantly while cooking on med to high heat, until sauce thickens.

Add the chicken and carrots to the sauce, the sauce should not be pasty, if it is add a little milk. Taste the sauce, and add pepper and salt to taste.

Serve the sauce with egg noodles, I promise you will like this dish, the taste is great, and WOW its fast to make! See you all soon! Hopefully I will be able to blog much sooner this time.

Ingredients:

2 lbs of chicken

4 carrots, sliced

3 cups milk

1/2 cup chicken broth

2 tbsp butter

2 tbsp flour

1/8 cup cornstarch

1/8 cup cold water

egg noodles

salt and pepper to taste
McCormick's garlic and Herb seasoning, optional