Tuesday, November 25, 2014

Broiled Parmesan Tomatoes

YUM!  I really could eat these everyday.  Quick, easy, delicious and healthy. WIN WIN WIN WIN  This is perfect as a snack and also works great as a side dish to many meals. 
  • 3 medium/large tomatoes, sliced
  • 1 tablespoon olive oil
  • 1 small garlic clove, minced
  • salt and pepper, to taste
  • 2 tablespoons parmesan cheese, grated
  1. Preheat broiler.
  2. Place tomatoes on a lightly sprayed cookie sheet.
  3. In a small bowl whisk together oil and garlic.
  4. Brush garlic oil onto each tomato slice and sprinkle with salt and pepper.
  5. Sprinkle tomatoes evenly with cheese and broil for about 3 minutes or until cheese is bubbly.

Monday, November 17, 2014

Carrot Cake

Happy Birthday to my Hubby!  I don't think I every actually tried a Carrot Cake until my husband and I started dating.  Crazy I wasted 15 years of life not knowing the glory of a good Carrot Cake.  This cake is super moist (worst word EVER) full of flavor and the cream cheese frosting is PERFECTION.  You must make this.
Ingredients for Cake:
  • 2 cups Flour
  • 2 cups sugar
  • 3 eggs
  • 1 1/4 cups oil
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 cups grated carrots
  • 1 cup coconut
  • 1 cup chopped walnuts
  • 1 tsp vanilla
  • 1 cup crushed pineapple, lightly drained (reserve juice)
Ingredients for Cream Cheese Frosting:
  • 1/2 c butter (softened)
  • 8 oz cream cheese (softened)
  • 1/4 cup reserved pineapple juice
  • 1 tsp vanilla
  • 1 lb powdered sugar, sifted
  • 1 teaspoon cinnamon
  • 1/4 cup coconut


    1. Preheat oven to 350 degrees and lightly grease two 9 inch cake pans.
    2. In a large mixing bowl combine oil, sugar, eggs and vanilla, mixing well.
    3. Slowly stir in flour, baking soda, baking powder, cinnamon and salt and mix well.
    4. Mix in drained pineapple, carrots, coconut and walnuts.
    5. Pour even amounts into each cake pan and bake for 35-40 minutes.
    6. Cool cakes completely before removing from pan.
    7. In a large mixing bowl whisk the butter and cream cheese until nice and creamy.
    8. Add in vanilla, pineapple juice, cinnamon and coconut.
    9. Slowly stir in sifted sugar until smooth.
    10. Invert first cake onto a plate or cake stand.
    11. Apply a generous amount of cream cheese frosting to the top of the cake.
    12. Gently place the second cake on top of the cream cheese and frost the top and sides with remaining frosting.
    13. Top with more walnuts or coconut, optional.

    Friday, November 14, 2014

    Verde Chicken Stew

    This recipe is fairly close to my Salsa Verde Pork Chili and it's just as tasty!  I think I have ate something Verde at least 3 times a week for the last couple weeks.  I love making a big pot of soup or stew and freezing individual portions for lunches.  This ones freezes great and is a great way to stay warm during these cold nights!

    • 1 1/2 pounds boneless skinless chicken thighs
    • 1 small onion, diced
    • 2 cloves garlic, minced
    • 1 cup Salsa Verde
    • 2 cups chicken broth
    • 1/2 cup sour cream
    • 1 can green chilies
    • 1/8 teaspoon Turmeric
    • 1/8 teaspoon Pepper
    • 1/2 teaspoon Garlic Powder
    • 1/2 teaspoon Cumin

    1. Place chicken thighs in the bottom of a lightly greased crockpot.
    2. Season chicken with turmeric, pepper, garlic powder and cumin.
    3. Top with onions, chilies, salsa verde and chicken broth.
    4. Cook on low for 6-8 hours.
    5. Remove chicken and shred.
    6. Stir sour cream into broth and add in shredded chicken.
    7. Let cook for an additional 15 minutes and serve.

    Thursday, November 6, 2014

    Copycat Cheesecake Factory Carrot Cake Cheesecake

    Warning:  If you don't want to find yourself hiding in a corner with a fork and a whole cheesecake, DO NOT MAKE THIS.  This is my first attempt at a whole cheesecake and it was FANTASTIC.  Anytime my husband is up north for work I remind him that a cheesecake would be delicious with dinner!  This has worked ONE time when I was 8 months pregnant.  I asked for Vanilla Bean and he came home with Vanilla Bean and this Carrot Cake one and I was in heaven.  This is so amazing.
    Ingredient's for Cheesecake:

    • 16 ounces cream cheese
    • 3/4 cup granulated sugar
    • 1 tablespoon flour
    • 3 eggs
    • 1/4 teaspoon cinnamon
    • 1 teaspoon vanilla

    Ingredient's for Carrot Cake:

    • 3/4 cup vegetable oil
    • 1 cup granulated sugar
    • 2 eggs
    • 1 teaspoon vanilla
    • 1 cup flour
    • 1 teaspoon baking soda
    • 1 teaspoon cinnamon
    • 1 pinch salt
    • 1 8 oz can crushed pineapple (reserve juice and drain very well)
    • 1 cup grated carrots
    • 1/2 cup flaked coconut
    • 1/2 cup walnuts
    Ingredient's for Frosting:

    • 4 ounces cream cheese, softened
    • 2 tablespoon butter, softened
    • 2 1/2 cups powdered sugar, sifted
    • 1 teaspoon vanilla
    • 2 tablespoon reserved pineapple juice
    • dash salt
    1. Grease a 9 or 9 1/2 inch springfoam pan. Set aside.
    2. Preheat oven to 325 degrees.
    3. For cheesecake: In a large mixer, mix together cream cheese and sugar until smooth. Mix in flour, eggs and vanilla until smooth. Set aside.
    4. For carrot cake: in a large bowl, combine oil, sugar, eggs and vanilla, mixing well. Slowly stir in flour, baking soda, cinnamon and salt and mix well. Mix in drained pineapple, carrots, coconut and walnuts.
    5. Spread half of the carrot cake batter over the bottom of greased pan. Drop large spoonfuls of cheesecake batter over carrot cake batter. Top with remaining carrot cake batter followed by remaining cream cheese batter.  Gently spread the cheesecake over with a knife.
    6. Bake for 60-70 minutes or until cake is set.
    7. Let cool to room temperature.
    8. For frosting: Mix all ingredients until smooth in an electric mixer.
    9. Frost top of cooled cheesecake and refrigerate for at least 3 hours before serving.