Tuesday, April 26, 2011

Carrot Cake

I only did half the recipe and made it in a 8x8 inch pan so its not as tall.
4 eggs
1 1/4 cup vegetable oil
2 cups white sugar
2 tsp vanilla
2 cups all purpose flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
3 cups grated carrots
1 cup chopped pecans

1/2 C butter softened
8 oz cream cheese softened
4 cups powdered sugar
1 tsp vanilla
1 cup chopped pecans

1.Preheat oven to 350 degrees . Grease and flour a 9x13 inch pan.
2.In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

3.Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

4.To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Easter Bunny Rolls

Rhodes Dinner Rolls, thawed but still cold (I used the Texas size rolls)

1.Cut a small piece off of one roll for a tail. Roll remaining piece into a 16-inch rope with pointed ends.
2.Twist top of rope together.
3.Place on a large sprayed baking sheet and pull pointed ends apart for ears.
4.Roll small cut off piece into a ball for the tail.
5.Make an indentation with your finger at the spot for the tail.
6.Moisten the tail with water and place in the indention.
7.Repeat the above steps to make as many bunnies as desired.
8.Cover with sprayed plastic wrap and allow to rise 30-45 minutes.

9.Remove wrap and bake at 350 degrees F 15-20 minutes or until golden brown.

Enjoy with butter

Slow Cooked Ham

2 cups packed brown sugar
1 (8 pound) cured, bone-in picnic ham
1.Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock.
2.Place the ham flat side down into the slow cooker - you might have to trim it a little to make it fit. Use your hands to rub the remaining brown sugar onto the ham.
3.Cover, and cook on Low for 5-6 hours.  Or until internal temp is 160 degrees

Deviled eggs

12 large eggs
Cold water
6 T mayonnaise
2 tsp yellow mustard
1 tsp dill pickle relish
Salt and black pepper
Paprika, for dusting

1.In a large pot, arrange the eggs in a single layer and add enough water to cover. Bring to a boil over high heat, turn off heat and cover the pan with a lid . Let eggs sit in hot water 15 min Drain, then cover the eggs with ice water. Let stand until cool to the touch.

2.Peel the eggs, halve lengthwise and scoop the yolks into a bowl, reserving the egg whites. Mash the yolks with the mayonnaise, mustard and relish; season with salt and black pepper. Spoon the yolk mixture into the egg white halves and dust with paprika.

Monday, April 25, 2011

Cherry Cheesecake Cookies

3 1/2 cups flour
2 teaspoons  baking powder
1 teaspoon salt
2 (8 ounce) packages cream cheese softened
1 1/2 sticks butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla
1 cup graham cracker crumbs
(20 ounce) can cherry pie filling

1.Combine flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat cream cheese, butter, and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined. Refrigerate dough until firm, at least 30 minutes.

2 Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Place graham cracker crumbs in shallow dish.
3 Roll dough into 1½-inch balls, then roll in crumbs. Place balls 2 inches apart on prepared baking sheets. Using tablespoon measure, make indentation in center of each ball. Place 3 cherries in each dimple. Bake until golden around edges, 14 to 15 minutes, Cool 5 minutes on sheets, then transfer to wire rack to cool completely.

(Cookies can be stored in airtight container for 2 days.).

Chocolate Swirl Pudding cake

1 package (13 ounces) Swiss cake rolls ( you can cut these into 6 slices and use 2 boxes)
2-3/4 cups cold milk
2 packages (3.9 ounces each) instant chocolate fudge pudding mix
2 cups cool whip

1.Cut each cake roll into eight slices; set aside any chocolate coating that separates from rolls for garnish. Line a 9-in. spring form pan with cake slices, completely covering the bottom and sides.
2.In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over cake. Spread with whipped topping; sprinkle with any reserved chocolate coating.

3.Cover and refrigerate for at least 2 hours before serving. 
Yield: 12 servings.

Pistachio salad

1 large carton of cool whip
1 package pistachio pudding
1 can Mandarin oranges drained
1 firm banana
1/2 cup shredded coconut
1 1/2 cups mini marshmallows

1.Put cool whip into a large bowl.  Open package of pudding and pour powder directly over the whip cream and stir well about 3 min.  
2rain the can of oranges and fold into mixture add banana and mix well.  Add  the mini marshmallows and coconut folding in gently chill at least 2 hours.

My Mother in laws Potato Salad. My husbands favorite :)

8-10 med potato's
4 lg dill pickles chopped
2T minced onion
1 small can sliced olives drained
6 boiled eggs diced
1 c chopped celery

3/4 cup mayo
3/4 cup miracle whip
1/2 cup sour cream
3T mustard
1/3 cup milk
1/2 tsp salt
1/2 tsp onion powder
2 tsp salad supreme seasoning

sliced eggs and paprika for topping. optional

1.Boil whole potato's in a large pan of water until fork tender. 15-20 min
2.Cool for a few hours then peel and cut up into bite size chunks
3.Cut up the remaining ingredients and add to a large bowl with the potato chunks.

4. In a separate bowl mix together all the sauce ingredients

5.Pour over the potato mixture and mix until well combined

6.Let sit in the fridge 4-6 hours or overnight for best flavor.

Strawberry Graham Dessert

I doubled this recipe below to make a 9x13 size pan. The recipe is for a 8x8"

1 cup graham cracker crumbs (about 16 squares)
2 tablespoons butter, melted
1 package (3 ounces) strawberry gelatin
1 cup boiling water
2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
1 tablespoon lemon juice
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
Dash salt
1 cup heavy whipping cream, whipped

1.In a small bowl, combine cracker crumbs and butter; set aside 1 tablespoon for topping. Press the remaining crumb mixture into a greased 8-in. square baking dish. Bake at 325° for 10-14 minutes or until golden brown. Cool on a wire rack.

2.In a large bowl, dissolve gelatin in boiling water; stir in strawberries and lemon juice. Refrigerate until partially set, about 1-1/2 hours.

3.In a small bowl, beat the cream cheese, sugar, vanilla and salt until smooth. Fold in whipped cream. Spread half over cooled crust. Cover and refrigerate remaining cream mixture.

4.Pour gelatin mixture over filling; refrigerate until firm. Top with remaining cream mixture. Sprinkle with reserved crumb mixture. Refrigerate overnight.

Yield: 9 servings. For the 8x8 recipe above.

Chicken and Tomato Pasta

1 lb. rotini pasta, cooked
1 lb. chicken tenders, cut into bite size pieces
1 10 oz. Philadelphia Cooking Creme Italian Cheese & Herb
1 14.5 oz. can petite diced tomato
garlic powder two dashes
Parsley flakes to garnish

1.) In a large pot bring water to a boil and cook pasta accordingly.

2.) In a medium size skillet on medium high heat add two tablespoons of butter and add chicken, season generously with salt, pepper and garlic powder. Cook until no longer pink in center.

3.) To the cooked chicken add the tomato's and allow to simmer until pasta is done cooking.

4.) Add pasta and cooking creme to the  chicken and tomato mix and simmer for another few minutes until sauce is heated thru.