I don’t remember where this recipe started from. I have tweaked it and tweaked it over the years. Now it is exactly how we love it. Hope you enjoy too!
1 1/4 cups vegetable oil
1 cups white sugar
1 cups brown sugar
3 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons ground cinnamon
½ teaspoons nutmeg
½ teaspoons ground cloves
3 cups grated carrots
1 cup chopped pecans
1 ½ cups raisins
Preheat oven to 350 degrees F (175 degrees C). Put parchment paper in bottom of sheet cake pan. Spray with cooking spray.
In a large bowl, beat together eggs, oil, white and brown sugar and vanilla. Mix in flour, baking soda, baking powder, salt , cinnamon, nutmeg and cloves. Stir in carrots and raisins. Pour into prepared pan.
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.
****Now here is what I do to make a layered cake.
Put a big cutting board on top of the sheet pan. Turn upside down so cake ends up on cutting board.
Cut into 3 equal pieces.
Sorry. I forgot to take a picture until after I had already moved a piece. You should have 3 sections cut. Photo only shows 2.
Frost and layer. Top with Pecans if desired.
I made Pork Chile Verde today, which made that house smell sooo YUMMY! I haven’t had time to post it, but I will try to get it on here tonight!
In the meanwhile, what kind of recipes would you all like to see on here?
Send me come ideas!
Have a wonderful day!
So I just kinda played around one day and put this recipe together a while ago. I recently found the recipe and decided to try it out again. This recipe is pretty spicy but good! After making it a second time I thought it might need a hint of sweetness to balance the spiciness? Try it out and let me know what you think!
3 tbsp. olive oil
5 tbsp. vinegar (I used apple cider vinegar)
1-3 tbsp. Cajun seasoning (how spicy do you like it?)
1-2 tbsp. Honey (optional add-in)
Cajun seasoning, to taste
4 boneless skinless chicken breasts, thawed
4 tbsp. fat-free feta cheese
Mix olive oil, vinegar and Cajun Seasoning (and honey if using) together. Coat chicken in baking pan, cover with foil, and marinate in refrigerator for at least 30 minutes or more.
Preheat oven to 375°F. Remove dish from fridge and bake in oven for 30-40 minutes (or until chicken is no longer pink). Remove from oven and pull back foil. Generously sprinkle on the Feta Cheese and bake for an additional 5 minutes.
Add more seasoning if desired.
Note: Serves well with rice 🙂
This cooler morning weather is making me hungry for comfort foods. I’m trying to stick to a lower carb, lower fat diet, so most of my “comfort” foods don’t really fit in and I have a really busy day ahead. Crock pot recipe it is. I came up with this recipe a long time ago and it has been one of my all time favorites ever since. I love coming home to a meal all ready to go! I will post a pic for it tonight.
2 lbs. boneless, skinless chicken thighs (you can use any chicken you like, we just prefer dark meat)
1 Bell pepper, diced
1 Large onion, diced
2 cans, fire roasted tomatoes (stewed tomatoes would work fine too)
2 Tbsp. minced garlic
1 1/2 Tbsp. sugar
2 tsp. chili powder
1/2 tsp thyme
1/2 tsp. oregano
1 tsp. salt
1 tsp. pepper
1/2 tsp. basil
2 bay leaves
1 tsp. paprika
1 tsp. red pepper flakes
1 1/2 lb. shrimp (shelled and deveined)
1 Tbsp. lemon juice
1 Tbsp. Franks Hot Sauce
3 Cups hot cooked rice
Put chicken thighs in bottom of crock pot. Mix all other ingredients together (except last 4) and pour over chicken thighs. Cook on low 8-10 hours. In the last hour of cooking add shrimp, lemon juice, and hot sauce. Serve over cooked rice. Great with crusty French bread.
Note: If you don’t have all the spices on hand, I have used premixed Cajun seasoning before and it is just as good!
I had tried some store-bought pineapple salsa and really enjoyed it so I thought I would try to make my own. Mine didn’t turn out anything like what I had before, but it was really yummy! I got this recipe from another site online, though I made a few alterations because that’s what I do. My husband swears I’ve never made a dish exactly by recipe, I always change something.
Ok, so I’m going to post the original recipe with my alterations in parenthesis. I think this salsa is great, though my husband wasn’t too thrilled because it was a bit sweet ( he doesn’t think salsa should be sweet lol). So here goes:
2 cups diced fresh pineapple (I used one average sized fresh pineapple, diced)
1 cup diced red pepper (I wasnt sure what type of red pepper it was talking about so I used one red bell pepper, diced)
1/2 cup chopped cilantro (I only used 1/4 cup cilantro)
1/4 cup finely chopped red onion (I used onion powder to taste because my husband and I don’t like the texture of onions)
3 tablespoons finely chopped jalapeño pepper, stemmed and seeded (I used one Fresno pepper from our garden, finely chopped, stemmed, the seeds make it spicier so adding them is optional)
1 clove garlic, minced (I used garlic powder to taste)
Juice of 1 large lime (or about 1-2 tbsp of lime juice)
(I also added 1-2 diced Roma tomatoes because I felt it needed some being its salsa and all lol)
Salt, to taste
In a medium bowl, combine all ingredients and mix well. Serve at room temperature or chilled. Enjoy!
Note: This salsa is great with the hint of lime tortilla chips!
You can find the original recipe here: http://www.twopeasandtheirpod.com/pineapple-salsa/
I am working from my phone right now and connected the blog to FB. Now I am trying to see where it shows up. Once I get on Misters computer tonight I will connect it to the fan page. Until then please bare with us!
Tried this recipe out this morning.
It’s from http://www.tammysrecipes.com/node. Check out her site also, she has some amazing recipes.
I did double all the spices and tripled the garlic. (No vampires will ever bite me) Try it out, it’s DELISH! http://www.tammysrecipes.com/parmesan_garlic_popcorn
16 Cups popped popcorn
2-3 tablespoons butter, melted
1 teaspoon salt
1 teaspoon garlic powder
a few dashes of black pepper
1/2 teaspoon dill weed
1/2 cup finely grated/powdered Parmesan cheese
1. Pop corn in an air popper or on the stove top (follow directions on package). Toss the popped corn with the melted butter in a large bowl. If you popped the corn in a pan (with some oil) you may wish to decrease the amount of butter called for in this recipe.
2. In a small bowl, combine the salt, garlic powder, pepper, and dill . Use a fork to mix, to remove any small lumps. Add Parmesan cheese to the small bowl and mix.
3. Toss seasonings with popcorn and serve!