Carrot Cake

Wait. Is it Easter already? No.....

Carrot cake is HANDS DOWN my hubs favorite type of cake. Being the awesome wife that I am, I decided to try my hand at it. And not just any ordinary "Betty-Crocker-just-add-water" cake, but an honest to goodness "made from scratch" kind. Go me!

I found this recipe during my nightly ritual of Pinterest perusing, and it looked like a winner to me! I asked the hubs if his mother made her carrot cake with honest-to-goodness REAL carrots, to which he replied, "No". Ha! Now was MY time to shine! Here's what you need to get started.



1 cup oil

2 cups white sugar

3 eggs, beaten well

2 cups carrots, peeled and grated fine

1 (8 ounce) can crushed pineapple, undrained

2 teaspoons vanilla

3 cups flour (replace one cup with whole wheat flour for a denser, nuttier taste)

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1 cup chopped pecans (I didn't use any, since I'm not a fan)

Cream Cheese Frosting:

1/2 cup butter, softened

8 ounces cream cheese, softened

1 teaspoon vanilla

1lb (4 cups) powdered sugar

Instructions

1. Preheat oven to 350 degrees.
2. Mix oil, sugar, eggs, carrots, pineapple and vanilla until combined.
3. Mix dry ingredients in a bowl and add slowly to the wet ingredients.
4. To make a 9x13 cake, pour into a greased 9x13 baking dish for 45 minutes.
5. To make a 2 layer cake use 2 round pans and bake for 35-40 minutes or until toothpick inserted in the center comes out clean. If using 2 round pans make sure to really grease or use parchment cut in circles so that your cake comes out clean. Invert cakes into a cooling rack.
6. When cake has cooled frost with cream cheese frosting.
7. For the Cream Cheese Frosting: Beat butter and cream cheese until light and fluffy. Add vanilla and then powdered sugar one cup at a time, scraping the bowl often. Frost the carrot cake. Enjoy!

 

Hamburger Stroganoff

Nothing is more comforting than a good warm dinner on a COLD night in Wisconsin! Served with some fresh out of the oven dinner rolls, it's perfect!

Shopping List

 

1 lb. ground beef (or use ground turkey or chicken)

1 onion, chopped

1/4 cup butter (Yes! Butter!)

2 tablespoons of flour

Salt and Pepper as needed for flavoring

1 teaspoon garlic powder

1 (8 oz) can of mushrooms, drained (Mr. D doesn't like mushrooms, so I leave 'em out)

1 (10 oz) can cream of mushroom soup

1 cup sour cream (I use light)

1/4 cup Worcestershire sauce

1 (12 oz) package of cooked egg noodles

 

Saute ground beef and onion in skillet with butter.  Stir in flour, a dash or two of salt and pepper, garlic powder and mushrooms.  Stir around frequently about 5 minutes.  Add soup; simmer 10 minutes.  Stir in sour cream and Worcestershire sauce; heat through (about 4 minutes).  Serve over cooked noodles.

 

See! Super easy and great tasting!

 

 

Oreo Chocolate Trifle

I couldn't resist making this recipe. I mean, c'mon people. Chocolate and oreos and whipped cream and pudding!  All in ONE dish!  Where do I sign up?

I knew this would be a big-time winner with Mr. D, as he's got to be Nabisco's biggest fan of Oreo's!

Here's what you need to make one of these for your own refrigerator.

Shopping List

2 large boxes of instant chocolate pudding mix

4 cups milk

2 (8 oz) Cool Whip, thawed

1 (8 oz) package cream cheese, softened

1 package of Oreo cookies, crushed into chunks

several drizzles of Hershey's chocolate syrup

 

In a mixing bowl, whisk pudding with milk for about two minutes.  Cover and put in fridge to firm at least 5 minutes.  In a second mixing bowl, combine Cool Whip and cream cheese.  In a large trifle dish or big bowl, sprinkle a layer of crushed cookie over the bottom.  Add a layer of pudding, then a layer of Cool Whip mixture, then a drizzle of chocolate syrup...then repeat as many times as you like (I made 4 layers).  End with the Cool Whip mixture on top, a drizzle of syrup over that and cookies as the very top layer.

 

Refrigerate over night or up to 2 days in advance.  Trifles are always better if they've had time to sit at least 12 hours. Enjoy!

 

 

Crescent Roll Casserole

I stumbled across this recipe on Pinterest and immediately knew it was easy enough for a quick dinner fix, after a long day at the office. You too can enjoy it's goodness!

Shopping List

1 can crescent rolls

1 pound ground beef

1 tablespoon of chili powder

1 tablespoon of Cumin

2 tablespoons of Worcestershire sauce

1 cup of salsa

1 cup cheddar cheese

Preheat oven to 350 degrees.

 

In a greased pie plate, spread half of your can of crescent rolls over the bottom to form a crust.  Bake 8 minutes.

Meanwhile, brown ground beef.  Once brown, season with chili powder and cumin.  Stir in remaining 3 ingredients.  Pour over prepared "crust".  Top with remaining crescent rolls cut into lattice strips.

 

 

 

First, take half of a can of crescent rolls (4 triangles) and place them in the bottom of your greased pie pan (this way, you're not using up a huge casserole dish) to make a "crust".  You'll bake this 8 minutes before moving on.

 

 

 

In the skillet, you're going to brown your meat and add some stuff (as instructed above).  Then dump your "casserole" ingredients on top of your crust.

 

 

Next, take the remaining half of your crescent rolls and piece them together to make a big rectangle.

 

 

Cut them into strips, as shown above.

 

Lattice your strips on top of your casserole.  (It ain't pretty, however, I never said I was a Martha Stewart!)

 

 

Bake 20-25 minutes and serve.  An easy casserole for 2.

 

 

Slow Cooker Chicken Parmesan Soup

Since it's Sunday, and we will be gone tubing most of the day, it seemed like a good idea to make sure dinner would be prepared when we get back from a chilly and long afternoon on the slopes :)  And with the impending snowstorm on it's way, why not settle in tonight with a bowl of yummy soup and fresh out of the oven dinner rolls! Here's what you need!

• 3 garlic cloves, minced
• 1 green bell pepper, chopped
• 1 can (14.5 ounces) crushed tomatoes
• 1/2 pound boneless, skinless chicken breasts
• 3 cups chicken broth
• 1/2 cup chopped white onion
• 1/2 cup shredded Parmesan cheese, plus extra for garnish
• 1 tablespoon chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 1/8 teaspoon red pepper flakes (or more if you like it spicy!)
• 4 ounces uncooked dry gemelli or penne pasta
• Chopped fresh basil or parsley, for garnish

1. In slow cooker, stir together garlic, bell pepper, crushed tomatoes, chicken, broth, onion, 1/3 cup cheese, basil, oregano and red pepper flakes. Cook on high 3-1/2 hours or on low 7 hours.
2. Transfer chicken breasts to cutting board and coarsely shred; return to slow cooker. Stir in pasta. Cook on high 30 minutes longer or until pasta is cooked al dente.
3. Serve garnished with extra Parmesan cheese and chopped basil or parsley.

Valentine's Day Heart Cake

Who doesn't love cake?  (Looking around for any crazies who are saying 'I don't')

Getting into the spirit of "Love week" at the Dykema House, what better thing to make than a heart-shaped cake.  Double bonus that it's Mr. D's birthday today, so the heart cake works for TWO purposes!  Gotta love convenience!

Here's what you need to make it!

(1) Boxed cake mix (any flavor will do; I used simple Yellow Cake mix)
(2) Tubs of frosting
 - Sprinkles or decorations of your choice

Prepare the cake mix as instructed on the box.  Make sure you grease the bottoms of BOTH your pans!  Pour half into a 9 inch ROUND cake pan, and pour the other half into a 9 inch SQUARE cake pan. 

Bake for 18-20 minutes, or until toothpick comes out clean. Let both cakes completely cool.  Cut the round cake in half, and attach to the square cake, as seen below.  I used my glass cutting board to lay the cake on. Use some frosting to 'glue' the edges of the cakes together.  (I used a bit of frosting for this, hence needing two tubs of frosting). Besides that, who doesn't love extra frosting on their cake?

 

 

Frost the rest of the cake, and decorate as desired :)  Lastly, enjoy with your loved one!  Happy Valentine's Day from Mr. and Mrs. D!

Italian Chicken Noodle Soup

The other night, I was wanting to make a chicken noodle soup with a twist...so, I decide to make a yummy Italian style chicken noodle soup.  The result?  Fabulous!  And better yet, it's slow-cook approved!

Simple.  Hearty.  Warm.  Comforting.  Soup.

Shopping List

1 pound of chicken breasts (frozen or defrosted)

1 (28 oz) can of whole peeled (or stewed) tomatoes (I use Hunt's brand)

1 cup of chicken broth

3 tablespoons of Italian seasoning

3 cups of your favorite short-cut pasta (I used shells), cooked

Parmesan Cheese to garnish

Layer the first 4 ingredients in your slow cooker.  Cover and cook on low 6 to 7 hours (frozen) or on high 3 to 4 hours (defrosted).  About 30 minutes before you're ready to eat, remove the lid and shred your chicken right inside the slow cooker using two forks.  Then take your fork and break up your tomatoes inside the slow cooker (so that they're not whole, they're broken into pieces).  Stir in your cooked pasta shells too.  Cover everything back up, turn the heat to high and cook about 10 more minutes.

Ladle into bowls and garnish with Parmesan Cheese.

Tonight's dinner: Meatloaf

 

Mmm, this is on tonight's agenda! It's super easy...can be prepared in advance and then popped in the oven at the last minute...and you probably already have all of the ingredients on hand.  Served with a side of mashed potatoes, this is a man's dinner.  A real man's dinner.

Shopping List

1 pound ground beef

1 cup Saltine cracker crumbs (that's about 12 crackers)

2 eggs, beaten

1 onion, chopped

1 teaspoon salt

5 tablespoons Worcestershire sauce, divided

1 (8 oz) can tomato sauce

1 cup ketchup

2/3 cup brown sugar

1 teaspoon mustard

Preheat oven to 350 degrees

Mix ground beef, cracker crumbs, eggs, onion, salt, 3 tablespoons Worcestershire sauce,  and tomato sauce in a bowl.  Put in  a greased 9x9 inch baking dish, bake 40 minutes.

Meanwhile, combine remaining 2 tablespoons Worcestershire sauce, ketchup, brown sugar and mustard in a bowl.  Once 40 minutes is up, top casserole with sauce and return to oven for 15 minutes.

 

Then it's time to enjoy!  Can't wait to get home :)

Chicken and Dumpling Soup

What a perfect recipe for a cold winter's day!  I can't take credit for this one -- my awesome friend passed it along to me :) I hope you enjoy it as well.

 

Broth

Chicken (broiler or fryer is preferred) - I get a 3-4lb chicken

Carrots (2 lb bag)

Celery (1 bag)

White or yellow onion

Chicken Bouillon Cubes (need about 15 of these)

 

Dumplings

Eggs (I use about 7)

Pinch of Salt

Flour

 

 

Start by filling a stock pot half full of water. Add your (washed and "gutted") chicken into the pot, cover and bring to a boil. (By gutted, I do mean pulling out the "innered's" before cooking). Once boiling, drop the heat down and let cook for 1 - 1.5 hours. Flip once time halfway through cooking.

 

While waiting for the chicken to cook, I take this time to cut up the carrots, celery and onion. Toss those into a bowl, and unwrap about 12-15 cubes of your chicken bouillon. I toss those into my bowl of veggies as well :)

 

Once the chicken is done, pull it out and set aside to cool. Take a strainer and scoop out any "unwanteds" from the boiling process.  Then add your bowl of veggies and bouillon cubes into the pot. Cover and heat on medium to medium high. 

 

Once your chicken has cooled, pull apart and cut your chicken (or shred) to your liking. Add into pot :)

 

Now it's time to start making dumplings!  Yay!  Crack about 7 eggs into a bowl and add ONLY a pinch of salt.  Whisk all together.  Use less eggs for less dumplings -- in my photos of my soup, I used 7 eggs.

 

Next, start by adding small amounts of flour to your bowl of eggs.  I use a TBSP at a time. Add flour, and stir.  Add another TBSP of flour and stir.  Repeat -- for seriously a while!  I lost count, but I know I added well over 20 TBSP's to my egg mixture. It's a great arm workout ladies!  Embrace it! Your end result will be a THICK and sticky dough-like substance.  And you'll know when it's ready when the flour/egg concoction starts to pull away from the side of the bowl.  (You'll know, trust me!)

 

Then, take two spoons, and start making little dough balls. Scoop a little with one spoon, then use the other spoon to roll the dough off the 1st spoon, and into the pot of broth.  Repeat until all your dough is in. Don't make the mistake I did by making too big of dough balls!  Little is key, as they expand once in the broth! 

 

Finally, when you are done with the dumpling creation, cover and cook for 10 minutes.  Then uncover and cook for another 10 minutes.  (Perfect time to throw some rolls into the oven to compliment your soup!) Alas, ready to eat!

 

Fiesta Chicken with Rice

Dinner with minimal ingredients and maximum flavor?  I'm a happy mama! And did I mention it's a slow cooker recipe too?

 

Shopping List

 

1 pound boneless, skinless chicken (frozen or defrosted)

2 tablespoons chili powder

1 can cream of chicken soup

2 cups salsa

2 cups cooked rice (I used brown rice...you can use whatever)

Cheese and chopped green onions to garnish

 

Place your chicken down in your slow cooker.  Sprinkle chili powder over chicken and then top with soup and salsa.  Cook on low 6 to 8 hours (more like 8 if your chicken is frozen) or on high for 3 to 4 hours (again, more like 4 if your chicken is frozen).

 

Remove lid from slow cooker and using two forks, shred chicken right inside the slow cooker.  On your plate, layer your cooked rice, chicken and then top with cheese and/or green onions.

 

That's it!  Simple, simple!  A week-night miracle :)