Carrot Cake that Doesn't taste like Carrot Cake
Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
3 teaspoons ground cinnamon
1 1/2 teaspoons salt
1 cup vegetable oil
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
4 or 5 (4 ounce) jars carrot baby food
Recipe yields 1 10-inch Bundt pan
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
Sift together the flour, baking soda, cinnamon and salt. Set aside.
In a large bowl, mix the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture just until combined. Stir in carrot baby food. Pour batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Wednesday, October 2, 2013
Monday, July 15, 2013
Freezer Cooking
We just did an impromptu freezer cooking session because we got some chicken on sale and several people asked for some recipes. Here are some that I have pulled together.
Jena
Chicken Bake
Chicken Garlic Bake
Corn and Black Bean Chicken
Creamy Onion Chicken
Ranch Crockpot Porkchops
Alfredo Chicken
Cheesy chicken
Taco Soup
Easy Pleasing Meatloaf
Quick and Easy Chicken and Rice Soup –
we LOVE this!!
I haven't made any of these but they
have some good ideas and sound good
We have tried several from this site
and they were good
We have tried a couple from this site
Haven't tried these but they sound good
Some good tips if you haven't done
freezer cooking before
Honey Sauced Crockpot Chicken
Wednesday, April 17, 2013
Country Chicken Casserole
Found on Facebook
2 lbs Yukon Gold potatoes, cubed - not peeled, boiled and mashed
1 cup sour cream
1 cup shredded, cheddar cheese
1 28.8 oz. can french-fried onions
1 tsp. salt
Combine ingredients and spread into the bottom of a 9X13 dish or comparable oval baking dish. Preheat oven to 375 degrees.
4 boneless, skinless chicken breasts - cooked and cubed
1 20-oz. can cream of mushroom soup
1 10 oz. bag frozen, mixed vegetables - thawed and drained
1 tsp. ground mustard
1/4 tsp. garlic powder
1/2 tsp. pepper
Combine ingredients and spread over potoato mixture. Sprinkle with additional cup of shredded cheddar cheese. Bake in oven for 30 minutes until cheese is melted and bubbly, serve and enjoy.
2 lbs Yukon Gold potatoes, cubed - not peeled, boiled and mashed
1 cup sour cream
1 cup shredded, cheddar cheese
1 28.8 oz. can french-fried onions
1 tsp. salt
Combine ingredients and spread into the bottom of a 9X13 dish or comparable oval baking dish. Preheat oven to 375 degrees.
4 boneless, skinless chicken breasts - cooked and cubed
1 20-oz. can cream of mushroom soup
1 10 oz. bag frozen, mixed vegetables - thawed and drained
1 tsp. ground mustard
1/4 tsp. garlic powder
1/2 tsp. pepper
Combine ingredients and spread over potoato mixture. Sprinkle with additional cup of shredded cheddar cheese. Bake in oven for 30 minutes until cheese is melted and bubbly, serve and enjoy.
Makes a lot and it is VERY good!!
Easy Big Fat Yeast Rolls
Easy Big Fat Yeast
Rolls
Found this on Facebook on one of the pictures that was floating around.
Ingredients
1 cup warm water
1 pkg active dry yeast
1/4 cup sugar
1 tsp salt
3 tbls softend butter
1 egg, beaten
3 1/2-4 cups flour
Method
Put water and yeast in large mixing bowl and add next 4 ingredients. Beat with dough hook until well blended. Add 3 1/2 to 4 cups flour and mix until soft dough forms (should not be sticky). Put out onto floured board and knead a few times until smooth. Place in greased bowl, cover with plastic wrap and let rise in warm place approx. 45 minutes. Punch down and turn out onto floured board. Shape into 12 rolls and place in greased 13x9 in. baking pan. Let rise again about 30 minutes. Bake 350 for 20 minutes. Brush tops of rolls with butter. Recipe is easily doubled.
Found this on Facebook on one of the pictures that was floating around.
Ingredients
1 cup warm water
1 pkg active dry yeast
1/4 cup sugar
1 tsp salt
3 tbls softend butter
1 egg, beaten
3 1/2-4 cups flour
Method
Put water and yeast in large mixing bowl and add next 4 ingredients. Beat with dough hook until well blended. Add 3 1/2 to 4 cups flour and mix until soft dough forms (should not be sticky). Put out onto floured board and knead a few times until smooth. Place in greased bowl, cover with plastic wrap and let rise in warm place approx. 45 minutes. Punch down and turn out onto floured board. Shape into 12 rolls and place in greased 13x9 in. baking pan. Let rise again about 30 minutes. Bake 350 for 20 minutes. Brush tops of rolls with butter. Recipe is easily doubled.
This is SOOO good and easy! Really enjoyed them!
Wednesday, February 27, 2013
Ranch Crock Pot Pork Chops
Ranch Crock Pot Pork Chops
From: http://lovealwaysmommy.com/?p=95
So delicious, and only three ingredients! (:
Ingredients:
4-6 Pork Chops
1 Packet Dry Ranch Dressing Mix
2 (1lb 10oz) Cans Cream of Chicken
1 Packet Dry Ranch Dressing Mix
2 (1lb 10oz) Cans Cream of Chicken
Directions:
Place Pork Chops in Crock pot. Sprinkle Dry Ranch Dressing mix
over pork chops, then pour Cream of Chicken over Pork Chops. Set
Crock Pot to Low and let cook for 4-6 hours. Serve with Mashed
Potatoes.Ranch Crock Pot Pork Chops
So delicious, and only three ingredients! (:
Ingredients:
4-6 Pork Chops
1 Packet Dry Ranch Dressing Mix
1 (1lb 10oz) Can Cream of Chicken
1 Packet Dry Ranch Dressing Mix
1 (1lb 10oz) Can Cream of Chicken
Directions:
Place Pork Chops in Crock pot. Sprinkle Dry Ranch Dressing mix over
pork chops, then pour Cream of Chicken over Pork Chops. Set Crock Pot to
Low and let cook for 4-6 hours. Serve with Mashed Potatoes.Ranch Crock Pot Pork Chops
So delicious, and only three ingredients! (:
Ingredients:
4-6 Pork Chops
1 Packet Dry Ranch Dressing Mix
1 (1lb 10oz) Can Cream of Chicken
1 Packet Dry Ranch Dressing Mix
1 (1lb 10oz) Can Cream of Chicken
Directions:
Place Pork Chops in Crock pot. Sprinkle Dry Ranch Dressing mix over
pork chops, then pour Cream of Chicken over Pork Chops. Set Crock Pot to
Low and let cook for 4-6 hours. Serve with Mashed Potatoes.Ranch Crock Pot Pork Chops
So delicious, and only three ingredients! (:
Ingredients:
4-6 Pork Chops
1 Packet Dry Ranch Dressing Mix
1 (1lb 10oz) Can Cream of Chicken
1 Packet Dry Ranch Dressing Mix
1 (1lb 10oz) Can Cream of Chicken
Directions:
Place Pork Chops in Crock pot. Sprinkle Dry Ranch Dressing mix over
pork chops, then pour Cream of Chicken over Pork Chops. Set Crock Pot to
Low and let cook for 4-6 hours. Serve with Mashed Potatoes.Ranch Crock Pot Pork Chops
So delicious, and only three ingredients! (:
Ingredients:
4-6 Pork Chops
1 Packet Dry Ranch Dressing Mix
1 (1lb 10oz) Can Cream of Chicken
1 Packet Dry Ranch Dressing Mix
1 (1lb 10oz) Can Cream of Chicken
Directions:
Place Pork Chops in Crock pot. Sprinkle Dry Ranch Dressing mix over
pork chops, then pour Cream of Chicken over Pork Chops. Set Crock Pot to
Low and let cook for 4-6 hours. Serve with Mashed Potatoes.Tuesday, November 6, 2012
Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies
From: http://www.5dollardinners.com/pumpkin-chocolate-chip-cookies/
Ingredients
1/2 cup butter, margarine, shortening
1 cup brown sugar
2 eggs
1 cup canned pumpkin puree
2 cups flour
2 tsp baking soda
1 Tbsp cinnamon
1 tsp pumpkin pie spice
1 tsp salt
1 1/2 cup chocolate chips
Directions
(Preheat oven to 350. Grease cookie sheets with non-stick cooking spray.)
1. In a stand mixer or mixing bowl, combine the butter, brown sugar, eggs and canned pumpkin puree. Once smooth, add the flour, soda, cinnamon, pie spice, and salt. Stir until dough forms. Fold in the chocolate chips.
2. Spoon batter onto greased cookie sheets. (**)Bake in the preheated oven for 9-11 minutes. Let cool on cooling rack before serving.
3. Feed to hungry (and somewhat demanding) children as after school snacks.
4. And go ahead and enjoy one yourself too!
**I just greased a jelly roll pan and baked them in it bar style...they were a fluffy moist bar.
From: http://www.5dollardinners.com/pumpkin-chocolate-chip-cookies/
Ingredients
1/2 cup butter, margarine, shortening
1 cup brown sugar
2 eggs
1 cup canned pumpkin puree
2 cups flour
2 tsp baking soda
1 Tbsp cinnamon
1 tsp pumpkin pie spice
1 tsp salt
1 1/2 cup chocolate chips
Directions
(Preheat oven to 350. Grease cookie sheets with non-stick cooking spray.)
1. In a stand mixer or mixing bowl, combine the butter, brown sugar, eggs and canned pumpkin puree. Once smooth, add the flour, soda, cinnamon, pie spice, and salt. Stir until dough forms. Fold in the chocolate chips.
2. Spoon batter onto greased cookie sheets. (**)Bake in the preheated oven for 9-11 minutes. Let cool on cooling rack before serving.
3. Feed to hungry (and somewhat demanding) children as after school snacks.
4. And go ahead and enjoy one yourself too!
**I just greased a jelly roll pan and baked them in it bar style...they were a fluffy moist bar.
Chocolate Chip Pumpkin Scones
Chocolate Chip Pumpkin Scones
From: http://www.mommyhatescooking.com/2010/11/chocolate-chip-pumpkin-scones.html
Ingredients:
3 Cups Flour (or Gluten Free All Purpose Flour)
1/2 Cup Sugar
5 Tsp Baking Powder
1/2 Tsp Salt
3/4 Cup Butter
1 Egg, Beaten
1 Cup Milk
1 Cup Canned Pumpkin Puree
1/2 Tbsp Pumpkin Spice
1/2 Cup Chocolate Chips
Directions:
Preheat oven to 400*.
In a large mixer combine flour, sugar, baking powder, and salt. Then, cream in the butter and add egg, milk, pumpkin, and pumpkin pie spice.
Fold in chocolate chips.
Next turn the dough out on a floured surface and kneed for 2-5 minutes. Roll dough out in 1/2 inch thick and cut into wedges. (****)
Place on a greased baking sheet.
Bake for 15 minutes or until browned.
Note the original recipes says the servings are 8; however, this made close to 16 for me. It will depend on the size of your scones.
Copyright © Mommy Hates Cooking
Recipe Adapted From: All Recipes Scones
****Mine was really runny, so i didn't get to kneed the dough (i used homemade pumpkin and maybe too much milk)....but we put it in a pan and then cut it into squares after it was cooked. The kids LOVED it!
Next time we may make a powdered sugar icing for the top...it was a little dry (like scones are supposed to be), but good with tea or coffee.
From: http://www.mommyhatescooking.com/2010/11/chocolate-chip-pumpkin-scones.html
Ingredients:
3 Cups Flour (or Gluten Free All Purpose Flour)
1/2 Cup Sugar
5 Tsp Baking Powder
1/2 Tsp Salt
3/4 Cup Butter
1 Egg, Beaten
1 Cup Milk
1 Cup Canned Pumpkin Puree
1/2 Tbsp Pumpkin Spice
1/2 Cup Chocolate Chips
Directions:
Preheat oven to 400*.
In a large mixer combine flour, sugar, baking powder, and salt. Then, cream in the butter and add egg, milk, pumpkin, and pumpkin pie spice.
Fold in chocolate chips.
Next turn the dough out on a floured surface and kneed for 2-5 minutes. Roll dough out in 1/2 inch thick and cut into wedges. (****)
Place on a greased baking sheet.
Bake for 15 minutes or until browned.
Note the original recipes says the servings are 8; however, this made close to 16 for me. It will depend on the size of your scones.
Copyright © Mommy Hates Cooking
Recipe Adapted From: All Recipes Scones
****Mine was really runny, so i didn't get to kneed the dough (i used homemade pumpkin and maybe too much milk)....but we put it in a pan and then cut it into squares after it was cooked. The kids LOVED it!
Next time we may make a powdered sugar icing for the top...it was a little dry (like scones are supposed to be), but good with tea or coffee.
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