Paul's Carrot Cake

Here is another fabulous recipe I got out of the newspaper when we lived down in Danville, CA.

Paul's Carrot Cake

Ingredients:
1 1/4 cup of salad oil (I have used canola, grape seed and/or light olive oil)
1 cup packed brown sugar
1 cup sugar
4 eggs
2 cups flour
1 tsp salt
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
3 cups finely shredded raw carrots packed
8 1/2 ounces of crushed pineapple drained
1/2 cup finely chopped walnuts
1/2 cup raisins

In a large bowl, cream together the oil and sugars.  Add the eggs, beating until well blended.  In another bowl, blend the flour, salt, baking soda, baking powder and spices.  Add this mixture about 1/2 at a time to the oil/eggs mixture  mixing just enough to blend.  Add in the carrots, pineapple, nuts and raisins into the batter.

Pour the batter into 2 greased and floured round 9 inch cake pans or a 13x9 pan.  Bake at 350 degrees for 40 to 60 minutes, or until a toothpick inserted in the center comes out clean.  Cool the cakes for about 10 minutes, turn the cake(s) out on a wire rack and cool completely before icing.

Frost with either sour cream frosting (in the can) or with the Lemon Cream Cheese Frosting listed below.

Lemon Cream Cheese Frosting:
12 ounces cream cheese softened
12 tblsp butter softened
3 cups confectioner's sugar
2 tsp vanilla
1 tblsp grated lemon rind

In a large bowl, mix the cream cheese with the butter until fluffy.  Sift in the confectioner's sugar and beat with the cream cheese and butter until well blended.  Blend in the vanilla and lemon rind and frost the cake(s).

Best Ever Banana Bread

I've been making my banana bread ever since I came upon this recipe from a neighbor when we used to live in Danville, CA.    Since my recipe is becoming so wrinkled and all decided to put it up on my blog:

Ingredients:
1/2 cup butter (1 cube softened)
1 1/4 cup of sugar
2 eggs
4 tbsp. of sour cream
1 tsp of vanilla
1 1/2 cup of flour
1 tsp. of baking soda
3-4 very ripe bananas cut up into large chunks
1/2 cup of chopped nuts

Preheat your oven to 350 degrees.  Grease 1 regular loaf pan or 2 small pans (I prefer the regular loaf pan).

Mix together on medium speed in your mixer the butter and sugar.  Then add, eggs, sour cream and vanilla and mix well.  Add the bananas, baking soda and flour and mix on low until blended.  Then add in your nuts.  Pour into the prepared loaf pan and bake in the oven for about 45-60 minutes or until done. 

Let the pans cool and then remove the loaves from the pans.

Mississippi Roast in the Crock Pot

I know this recipe is all over the internet but I came upon it on a knitting group that I belong too on Ravelry.  If you are not a knitter or crocheter then you do not know what this group is.  Basically it is a facebook for knitters and/or crocheter's.  So here is the recipe, it is so simple it is scary.

Ingredients:
3-4 lbs of Chuck Roast
1 package of Ranch dressing
1 package of Au Jus
4-5 Pepperconini's
1/2 Onion sliced
1 cube of butter (unsalted if possible), sliced into about 3-4 chunks

In your crockpot, layer first your sliced onions, then add your chuck roast.

Then spread on top of the chuck roast, the ranch dressing and au jus.  Add the butter on top of all of this, then put about 2-3 pepperconini's and spread a couple more on the bottom of the crock pot.

Set your CP to low and cook for about 8-10 hrs.

When it is all done, you can take out your meat and add a little bit of cornstarch to make some gravy in a separate pan

Note: I was able to find ranch dressing and au juis that is MSG free, otherwise if you can't find that, DO NOT add any salt.

Marinade with Sirrachi Sauce

Marinade with Sriracha Sauce

This marinade was originally made for chicken thighs that you cut up and put on skewers. I decided to make it for a pork loin and also just plain chicken thighs. Big hit!!!

Ingredients:
1/2 C Brown Sugar packed
1/3 C Chili Paste (found in the Asian section)
1/4 C Fish oil
1/4 C Sriracha sauce
1/2 C Rice Vinegar
2 tsp of shredded ginger

Mix all the above together and either marinate chicken thighs for 30 minutes or a pork loin for about 3-4 hours. After marinating you can heat up the marinate and use as a baste for your chicken or pork loin.

My next experiment will be with a Tri-tip and or Ribs.

Cherry Tomatoes and Mozzarella Cheese Skewers

I found this recipe the other day and served it when I hosted our book club meeting. It was a great hit.

So here is the recipe:
20 or 1 Small container of Cherry Tomatoes
20 or 1 Small container of Mozzarella cheese balls (found these at Target)
1 Small container of Fresh Basil (unless you have some in your garden)
1/2 Cup of Balsamic Vinegar
1/4 Cup of Olive Oil
Salt and Pepper
Citrus/Basil Spice from Pampered Chef

1. Drain the juice from the mozzarella cheese balls and put into a medium sized bowl.
2. Add the balsamic vinegar, oil olive and spice to the mozzarella balls and marinade in the refrigerator for a couple of hours
3. Wash and pat dry the basil leaves and cut into small pieces
4. On a tooth pick skewer spear 1/2 of a tomato, then add the mozzarella cheese ball, next spear a basil leaf and then add the other half of the tomato.
5. Lay on a serving plate and sprinkle some more olive oil, balsamic vinegar and salt pepper and serve
NOTE: you can always add additional balsamic vinegar if you wish to the marinade.

Rustic Tuscan Soup

It has been quite awhile since I posted any new recipes. As we are having some very cool rainy weather after highs in the 90's this past weekend, have decided to make some soup today.

 Here's a recipe that I got from one of the local wineries in our area. It is so good, so thank you D'Art Winery. I've also added carrots, zucchini and squash.

RUSTIC TUSCAN SOUP:
Ingredients:
1 Medium Onion 1 Package of Sweet Italian Sausages
2 Regular Size Bottles of Marinara/Spaghetti Sauce
1 10oz can Kidney Beans
1 10 oz can White Beans
1 - 10oz can Fire Roasted Tomatoes
1 - 10oz bag Frozen Tiny Whole Green Beans or 1/2 Package of Fresh Green Beans cut into quarters
2 Tablespoons Italian Seasoning
2 Cloves Garlic
3 Tablespoons Minors Beef Broth Paste or 1/2 Can of Low Sodium Beef Broth
1 Tablespoons Olive Oil
2 Cups of Cooked Penne Paste

Directions:
Dice onion, Sauteʼ in Olive Oil and add the Italian Seasoning.  Then add the Garlic along with the Sausages and cook until done.
Drain and transfer over to a Crock Pot. Next add Marinara/Spaghetti Sauce, veggies, broth paste and water if you are using Minor's Beef Broth Paste. If using a liquid beef broth, you do not need to add water.
Add the veggies (except canned beans) and cook for about 1-2 hours on High.  If you are using fresh vegetables make sure they are cooked (ie carrots, celery, etc).   Then add the canned beans and cook on Medium about 1-2 hours.

Cook the pasta according the package directions. Add a little bit of pasta to a bowl and then add soup and sprinkle some cheese over the top.

Serve with some bread and Enjoy!!!

Pumpkin Turkey White Chili

Here is a new one that tried. It is great for the crock pot.

1- 1-1/2 lbs of ground turkey
1/2 onion chopped
1 garlic clove chopped
4 celery stalked chopped
3 Anaheim peppers cleaned and chopped
2 Bay Leaves
2-3 tsps of Chili powder (try 1-2 tsp first and then add more after it has cooked awhile, if you think it needs it)
1 (15 oz) Can Pumkin Puree (do not use pie filling mixture), if it doesn't say puree or pie filling that is what you use
1 Can of White Beans with the juice
1 Can Vegetable Broth
1 Can of Ro-tel Original
2 tsp of Oregano
Saute onion, celery, garlic and peppers in a large pan w/a little bit of olive oil for about 5-6 minutes on medium heat. Add in ground turkey and cook until ground turkey is just about done.

Then add the meat and vegetable mixture into the crock pot and add the rest of the ingredients. Cook on low for about 3-4 hrs. Remove the bay leaves before you serve.

Serve with bread and/or cornbread.

You will be surprised you cannot taste the pumpkin.