Carrot Cake with Cream Cheese Icing

This recipe is recipe courtesy of Robert Clinton from Cliftons from The Food Network.

Preheat oven to 300 degrees F.

Cake Ingredients:

2 cups granulated sugar
1 1/2 cups vegetable oil
4 fresh whole eggs
2 cups pastry flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 cups raw finely ground carrots
4 ounces finely chopped walnuts



Frosting Ingredients:

1 1/2 pounds powdered sugar
12 ounces room temperature cream cheese
1 tablespoon vanilla extract
2 ounces room temperature margarine


Directions

In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.

To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake. Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.

Filling and Icings:

In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.

Read more at: http://www.foodnetwork.com/recipes/carrot-cake-recipe-recipe.html?oc=linkback

7 Layer Dip for the Fourth of July

This is a fun appetizer for a patriotic holiday and was found on "Kitchen Fun with My 3 Sons" at
http://www.kitchenfunwithmy3sons.com/2014/07/7-layer-mexican-flag-dip-for-4th-of-july.html.

  

1.  Mix 16 oz can of refried beans with one package of taco seasoning mix and spread over the bottom of a 9 X 13 pan. 
2. Spread a jar of salsa over the bean mixture.
3. Sprinkle chopped green onions over the salsa layer.
4. Add a layer of shredded lettuce.
5. Cover with a layer of Mexican shredded cheese.
6. Mark off the upper left corner (where the blue stars would be) by outlining with paper towels. Add crushed blue chips in open square and remove paper towels.
7. Mix 8 oz of softened cream cheese with 8 oz of sour cream to be used for piping 6 stripes across the length of the pan (yes, I only have 5 white stripes - misjudged and didn't leave enough room). There should be 7 rows of chopped tomatoes separating the 6 rows of white stripes. Start with one white stripe just below the blue "stars" and add two more stripes leaving the row at the bottom open for the chopped tomatoes. Pipe three more white rows at the top leaving the top row for the chopped tomatoes. Fill in between each of the white rows with chopped tomatoes.

Serve with Frito scoops or small round chips.

Watermelon Frog as seen on Rachael Ray

Sometimes I have difficulty duplicating a "pretty" recipe but This one did seem easy - even Rachael Ray made it look easy! You start with a nice small plump watermelon and decide which side should be the front. Cut a very thin slice from the bottom of the watermelon so it will sit with out rocking. Next cut a quarter wedge with one cut across the top (cutting only to the middle) and one cut horizontally across the middle (again cutting only to the middle). Now you have the frog with an open mouth. Using a melon baller, cut out melon balls. Finally, scrap the insides smooth. Cut melon balls from the cut out quarter piece. Use the quarter piece to make the frog's feet. Cut two circle from the thins slice to use for the eyes. Attach blueberries to the eyes with toothpicks. Cut a tongue from part of the quarter slice. Fill mouth with a variety of fruit balls, berries and fruit slices. Place some lettuce for the lily pad.

Sausage and Basil Baked Ziti from Johnsonville

19 oz fresh Italian sausage
24 oz tomato and basil sauce
3 cups (8 oz) ziti or penne pasta
2 eggs
15 oz ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil


Cook pasta according to package directions and drain.
In a large skillet cook and crumble sausage over medium heat until no longer pink. Drain off fat. Add tomato and basil sauce to sausage and heat thoroughly.
In a large bowl combine eggs, ricotta cheese, 1 cup mozzarella cheese and Parmesan cheese. Fold in pasta.
In a greased 13 x 9 pan, layer half of the pasta mixture, top with half of the sausage sauce mixture and repeat layers. Cover and bake at 350 degrees for 20 minutes or until bubbly. Sprinkle on remaining mozzarella cheese and bake uncovered 5-10 minutes until cheese is melted. Sprinkle with basil and serve. Serves 6.

Slow-Cooker Chicken Tortilla Soup from Blair Gilliam

1 lb boneless skinless chicken breasts
   taco seasoning salt
3/4 tp salt
1/2 tp pepper
2 cups water
1-1/2 c chicken broth
1 can (14.5 oz) Rotel tomatoes, undrained
1 small bag frozen corn
1 can (10 oz) tomato paste
1 can pinto beans
1 can kidney beans
1/2 c sour cream (for topping)
1 cup shredded cheddar cheese (for topping)
Tortillia chips

Cook chicken 2 hours in crock pot with a good sprinkling of taco season salt. Then, add the rest of the ingredients. Cook for about 4 hours on low. Serve and top each bowl with sour cream, crumbled tortillia chips and cheese.

Homemade Hot Chocolate

Homemade Hot Chocolate (Netflix ad)

1 qt milk
1/4 c unsweetened cocoa
1/4 c sugar
2 oz semisweet chocolate mini chips
2 tsp vanilla extract

I a 2 quart saucepan, heat milk to simmer over medium heat. With a wire whisk, stir in cocoa, sugar, chocolate and vanilla. Heat mixture for 3 minutes or until chocolate melts, stirring constantly. Toss in marshmallows if desired.

Peppermint Tarts

Chocolate Tarts with Peppermint Creme (McCormick.com)

2 pkg phyllo (fillo) frozen mini shells (15 shells each) [freezer section near frozen pies]
1/3 cup plus 3/4 heavy cream, divided
4 oz bittersweet or semi-sweet baking chocolate, cut into chunks (chocolate chips will do)
2 oz cream cheese, softened
2 Tbsp sugar, divided
1/2 tsp peppermint extract

Prepare phyllo shells as directed on package for crisp unfilled tarts (heat in toaster oven 3-4 minutes). Cool completely.

Microwave 1/3 cup of the cream and chocolate in a microwaveable bowl on High 1 minute, stirring after 30 second. Stir until chocolate is completely melted. Cool 5 minutes or until chocolate ganache starts to thicken. Spoon a teaspoon of ganache into each shell. Cool completely.

Beat cream cheese and 2 Tbsp of the sugar in a large bowl until smooth. Beat remaining 3/4 cup of cream, remaining 2 Tbsp sugar and extract in a medium bowl with electric mixer until stiff peaks form. Add 1/2 of the whipped cream to the cream cheese mixture; stir until blended. Gently stir in the rest of the whipped cream.

Spoon about a tablespoon of the peppermint creme into each tart. Garnish with chocolate shavings, if desired. Makes 30 tarts.

Variation: use raspberry extract or orange extract instead of peppermint.