Shortcut Carrot Cake

I love a good shortcut, and this is no exception! Check it out!

Shortcut Carrot Cake


Prep: 30 min
Ready In: 1 hr 30 min
Serves: 18

1 pkg. (2-layer size) spice cake mix
2 cups shredded carrots (about 1/2 lb./225 g)
1 can (14 fl oz/398mL) crushed pineapple, drained
1 cup chopped toasted pecans, divided
2 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened
2 cups powdered sugar
3 cups thawed COOL WHIP Whipped Topping

PREHEAT oven to 350°F. Prepare cake batter as directed on package; stir in carrots, pineapple and 3/4 cup of the pecans. Pour into two 8-inch square baking pans. Bake 25 to 30 min. or until wooden toothpick inserted in centres comes out clean. Cool 10 min.; remove to wire racks. Cool completely.

MEANWHILE, beat cream cheese and sugar with electric mixer or wire whisk until well blended. Stir in whipped topping.

PLACE one cake layer on serving plate. Spread with 1-1/2 cups of the cream cheese mixture. Carefully place second cake layer on top of first layer. Frost top and sides of cake with remaining cream cheese mixture. Sprinkle with remaining 1/4 cup pecans. Store in refrigerator.

Substitute
Substitute yellow cake mix plus 2 tsp. ground cinnamon for the spice cake mix.

Jazz It Up
For a special decorative design, use a wooden toothpick to draw four diagonal lines across top of cake; sprinkle remaining 1/4 cup pecans over lines.

Variation
Try using raisins instead of the pecans.

Courtesy of Kraft

Spam Crescents

I'm going to preface this recipe by saying that yes, I do love spam. And also by saying that I grew up in Hawaii. Spam, eggs and rice was breakfast. Spam was a huge part of life in Hawaii. (Well I'm sure it still is, but *my* life isn't *in* hawaii anymore, so that's why I used it in the past tense.

I'll also say that I love gmail. Every time I go to empty out my spam folder, I get a new spam-related recipe! It's so great! (Well, it is for me anyway!) Enjoy!

SAVORY SPAM CRESCENTS

Serving Size : 16 Preparation Time :0:00
Categories : Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 sl Bacon, cut in small pieces
1/4 c Finely chopped onion
1 cn SPAM Luncheon Meat, cubed
- 12 oz
1 Egg, beaten
3 tb Grated Parmesan cheese
2 tb Chopped fresh parsley
2 tb Dijon-style mustard
1/8 t Pepper
2 pk Refrigerated crescent roll
-dough (8 oz)

Heat oven to 375'F. In skillet, cook bacon and onion until bacon is
crisp; drain. Stir in remaining ingredients except crescent roll
dough. Separate each package of crescent dough into 8 triangles.
Spread top half of each triangle with SPAM mixture; roll up. Place on
baking sheets. Bake 12-15 minutes or until golden brown.

Pineapple Buttermilk Meringue Pie

Pineapple Buttermilk Meringue Pie


1 9-in pie crust (homemade), prebaked
20-oz can crushed pineapple
1/2 cup pineapple juice (reserved from canned pineapple)
3/4 cup sugar
2 tbsp all purpose flour
1 tbsp cornstarch
1/4 tsp salt
1 cup buttermilk
3 large egg yolks, lightly beaten
1 tbsp fresh lemon juice

Meringue
2 tbsp sugar
1 tbsp cornstarch
1/2 cup water
3 large egg whites, room temperature
1/4 tsp cream of tartar
1/3 cup sugar
1/2 tsp vanilla extract

Preheat oven to 375F.
Drain can of crushed pineapple and reserve 1/2 cup of pineapple juice (listed in ingredients above as a reminder not to discard the juice!).
In a large saucepan, whisk together sugar, flour, cornstarch and salt. Stir in pineapple, reserved pineapple juice, buttermilk, egg yolks and lemon juice. Stir well, then turn on the stove to medium heat. Cook, stirring frequently, until mixture comes to a boil and thickens. It will have a lemon curd type of consistency with slow bubbles when it is done.
Cover pan and cool to room temperature.

While filling cools, prepare the meringue.
In a small saucepan, whisk together sugar, cornstarch and water. Cook over medium heat, stirring constantly, until mixture is thick and becomes clear. Cool to room temperature.
In a medium bowl, beat egg whites and cream of tartar to soft peaks. Gradually beat in sugar, followed by the cooled cornstarch mixture (add in dollops with mixer on medium speed). Beat in vanilla extract.

Pour cooled pie filling into baked pie shell. Top with meringue, spreading it to the edges of the pie crust to cover the filling completely. Smooth top with a spatula.
Bake pie at 375F for 10-12 minutes, until meringue is lightly browned. Pie may also be put under the broiler to brown.
Cool, then refrigerate before serving.

Makes 1 pie; serves 8-10.

From bakingbites.com

Single Pie Crust

Single Pie Crust

1 cup all purpose flour
1/4 tsp salt
1 tsp sugar
4 tbsp butter, chilled in about 4 pieces
2 tbsp shortening, chilled in about 4 pieces
3-4 tbsp ice water

Whisk together flour, salt and sugar in a large bowl. Rub in butter and shortening with your fingertips until mixture is very coarse, but no pieces larger than a large pea remain. Using a fork, stir in ice water until dough almost comes together into a ball. Press dough into a ball with your hands and wrap in plastic. Chill for at least 30-60 minutes before using.

To prebake, preheat oven to 375F. Roll dough out to fit a 9-inch pie pan and trim the crust. Prick the bottom with a fork a few times. Line the inside of the crust with aluminum foil, not covering the edges, and fill with pie weights or about 2 cups of dried beans. Bake for 25 minutes, until very lightly browned. Remove foil and weights and bake for an additional 10 to 15 minutes, until medium brown at the edges.
Set aside to cool.

From bakingbites.com

Double-Delight Peanut Butter Cookies!

Double-delight peanut butter cookies
Carolyn Gurtz, Pillsbury Bake-Off grand prize winner

24 cookies

INGREDIENTS

• 1/4 cup Fisher® Dry Roasted Peanuts, finely chopped
• 1/4 cup Domino® or C&H® Granulated Sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup JIF® Creamy Peanut Butter
• 1/2 cup Domino® or C&H® Confectioners Powdered Sugar
• 1 roll (16.5 oz) Pillsbury® Create ‘n Bake® refrigerated peanut butter cookies, well chilled

DIRECTIONS

Heat oven to 375° F.

In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside. In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.

Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls. Roll each covered ball in peanut mixture; gently pat mixture completely onto balls.

On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with CRISCO® Original No-Stick Cooking Spray; press into remaining peanut mixture.

Flatten each ball to 1/4-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.

Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
TIPS

1 Serving: Calories 150 (Calories from Fat 70); Total Fat 7g (Saturated Fat 1 1/2g, Trans Fat 1/2g); Cholesterol 0mg; Sodium 125mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 11g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1

Easy Banana Bread

I believe I stole this recipe from my roommate Marcia in college, but I've been using it for so long now, everyone thinks it's *my* recipe. BUT It is awesome, and here it is:

Easy Banana Bread

1/3 cup shortening
1/2 cup sugar
2 eggs
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas

In a large mixing bowl, cream shortening and sugar. Add eggs; mix well.
In a medium bowl combine flour, baking powder, baking soda and salt; Add to creamed mixture alternately with bananas, beating well after each addition. Pour into a greased 8in x 4in x 2in loaf pan. Bake at 350 for 50-55 minutes or until a toothpick inserted near the center comes out clean.

Makes 1 loaf.

"Yellow Flag" Dessert Skewers

Ingredients:

1 pineapple, cut into 1-inch cubes
1 frozen pound cake, slightly thawed, cut into 1-inch cubes
Honey, for drizzling


Directions:

1. Soak 8 wood skewers in water. Preheat an outdoor grill or grill pan to medium-high. Alternately thread 4 cubes each of pineapple and pound cake on each skewer.
2. Grill, turning once, until lightly charred, about 1 minute per side. Drizzle with honey.

Loving this idea! Thanks to Natalie for posting it!

Cafe Rio Pork

Stolen from Jori. (Thanks!)

Cafe Rio Pork

In crockpot add

1 pork roast
fill pot 1/2 way with water
cook on low 8 hours

Drain water,remove fat shred roast

Combine 1 can of coke,2 cups brown sugar,2 cups salsa pour over shredded pork cook for a couple of more hours.

Cafe Rio Pork

Stolen from Jori. (Thanks!)

Cafe Rio Pork

In crockpot add

1 pork roast
fill pot 1/2 way with water
cook on low 8 hours

Drain water,remove fat shred roast

Combine 1 can of coke,2 cups brown sugar,2 cups salsa pour over shredded pork cook for a couple of more hours.

Baked French Toast

Baked French Toast [Amy Elmore]

1 cup brown sugar
½ cup butter
2 Tbsp. light corn syrup

1 loaf French bread cut into 1 inch thick slices

5 eggs
1 ½ cups milk
1 tsp. vanilla

Place first 3 ingredients in medium size saucepan and heat over medium heat. Spray 9x13 inch baking dish with nonstick vegetable oil. Pour hot mixture into baking dish. Place sliced bread over mixture, pushing bread together closely to get more slices into dish.

Mix eggs, milk and vanilla and beat slightly. Pour over bread. Make sure each piece is covered.
Cover baking dish with saran wrap and refrigerate overnight.

In morning, preheat oven to 350 degrees and place uncovered dish in oven for 30 minutes. May be served directly from dish or turned over and served onto plates. Serves 8 - 10.

Easter Nests

Ingredients:
* 6 oz good-quality dark chocolate roughly chopped
* 4oz Rice Krispies
* 72 mini chocolate eggs
* Cupcake papers or ring molds

Directions:
Melt the chocolate in a heatproof bowl over a saucepan of hot water. Bring just to a boil, turn off of the heat and allow the chocolate to melt in the bowl. Stir in the Rice Krispies.

Spoon the mixture into cupcakes cases. Flatten a little and make a well in the centre. Fill each one with three speckled mini chocolate eggs. Allow to set and hide from the growu-ups!

Recipe courtesy of Hostess with the Mostess

Kummelweck Rolls

Kummelweck Rolls

1/4 cup caraway seeds
1/4 cup coarse salt
2 envelopes active dry yeast
5 cups (approximately) flour
2 teaspoons salt
2 1/2 tablespoons sugar
1/3 cup oil
2/3 cup milk
3/4 cup warm water
2 eggs
1) Combine the caraway seeds and the coarse salt in a small bowl and set aside.
2) In a large mixing bowl, combine the yeast, 2 cups of flour, the salt, oil, milk, and water. Mix well at medium speed for 2 minutes, scraping the bowl occasionally. Add the eggs and beat the mixture another minute, adding as much flour as the mixer will take. By hand, stir in enough remaining flour to make a soft dough.
3) Turn the dough onto a floured board and knead, adding flour if necessary, until it is smooth and elastic. Place it in a large greased bowl, turning it to grease the top. Cover and let the dough rise until it has doubled in bulk, about 45 minutes. Punch the dough down and knead it for two minutes on a floured board.
4) To shape the rolls, cut the dough into 24 pieces. Tuck the edges of each piece under and shape it into a flat, round roll. With a sharp kitchen knife, cut four evenly spaced, shallow arcs into the top of each roll from the center to the edges, pressing at the center with your thumb to make an indentation. The pinwheel pattern should resemble that on a Kaiser roll. Sprinkle the tops of the rolls with the caraway-salt mixture, then transfer them to baking sheets and cover them. Let them rise until they have doubled in bulk.
5) To bake, place a heat-proof pan of water on the floor of the oven and preheat the oven to 350 degrees. When the oven is hot, put in the rolls and bake them for about 30 minutes, until they are brown.

Serve as "Beef on Weck", a classic Buffalo, NY meal.

Checkerboard Cookies!

Checkerboard Cookies
From: Holiday Cookies 2001

Though they look complicated, these tender cookies are easy to make if you use a ruler. To ensure an even design, measure the strips of dough carefully. The dough can be made a day or two in advance and refrigerated, or frozen for several weeks.
Ingredients

Makes about 4 dozen

* 1 cup (2 sticks) unsalted butter, softened
* 1/2 cup sugar
* 1 teaspoon pure vanilla extract
* 1/4 teaspoon pure lemon extract
* 1/4 teaspoon salt
* 2 1/2 cups sifted all-purpose flour
* 3 tablespoons Dutch-process cocoa powder
* 1 large egg

Directions

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until well blended, 1 to 2 minutes. Add vanilla extract, lemon extract, and salt. With mixer on low speed, gradually add flour, scraping down sides of bowl.
2. Turn dough out onto a clean work surface; it will be loose and crumbly. Knead dough by pushing small amounts away from you with the heel of your hand for 1 to 2 minutes. Divide dough in half. Sprinkle cocoa powder over one of the halves. Knead until cocoa has been fully incorporated.
3. Place each half of the kneaded dough between two sheets of plastic. Using a rolling pin, shape dough into two 7-inch squares, about 3/8 inch thick. Using a sharp knife and a ruler, slice each square into nine 3/4-inch-wide strips.
4. Whisk together the egg and 1 tablespoon water. Cover work surface with plastic wrap. Place three strips of dough on plastic, alternating white and chocolate strips. Brush tops and in between the strips with egg wash. Gently press strips together. Repeat, forming second and third layers, alternating colors to create a checkerboard effect. Wrap assembled log in plastic. Repeat process for second log, reversing color pattern. Refrigerate 30 minutes, or freeze 15 minutes.
5. Preheat oven to 350 degrees. line a baking sheet with a Silpat baking mat or parchment paper. Slice each log into 1/4-inch-thick slices; place on baking sheet. Bake until done, 10 to 12 minutes. Remove baking sheet from oven, and let cookies cool 2 minutes. Transfer cookies to a wire rack to cool completely. Store cookies in an airtight container up to 2 days.

Turkey Enchilada Casserole

Stole this one from Holly. Yummy!


Turkey Enchilada Casserole

Ingredients

1 1/2 pounds ground turkey breast
1/2 cup chopped onion
1 tablespoon minced garlic
2 tablespoons minced fresh oregano leaves or 1 tablespoon dried
1/2 teaspoon ground cumin
1 teaspoon salad oil
1 can (29 oz.) red enchilada sauce
Salt
12 corn tortillas (6 in. wide)
2 cups shredded reduced-fat jack cheese (8 oz.)
Chopped fresh cilantro



Preparation
1. In a 5- to 6-quart pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink, about 4 minutes. Stir in 1 cup enchilada sauce. Add salt to taste.

2. Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese.

3. Bake in a 425° regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro.
Yield

Makes 8 to 10 servings
Nutritional Information

CALORIES 249(20% from fat); FAT 5.7g (sat 3.1g); PROTEIN 27g; CHOLESTEROL 58mg; SODIUM 1048mg; FIBER 1.7g; CARBOHYDRATE 23g

Pumpkin Butter Gooey Cake

Pumpkin Butter Gooey Cake

Another recipe I've stolen from Jori.

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.

Sweet and Sour Chicken

I stole this one from Jori. :) Looks delish!

Sweet and Sour Chicken

Sauce:
1/2 c. brown sugar
1/2 c. white sugar
1/2 c. vinegar
1/4 c. ketchup
2 tbs soy sauce
1 tsp salt
1 tsp accent
1/2 c. crushed pineapple

Beat 2 eggs, dip chicken into eggs and roll in corn starch. Brown chicken slightly, put in pan, add sauce cook slowly for an 1 hr. Serve over rice. You can use pork instead of chicken. You can also put in carrots and peppers.

Spicy Pumpkin Cake with Chocolate Chunks

I stole this one from Heather. :) I absolutely love Pumpkin with Chocolate. And I've always wanted a recipe for something like this. Looks super easy too! I can't wait to make it!

Spicy Pumpkin Cake with Chocolate Chunks

1 pkg. (2-layer size) spice cake mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
6 squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped (I use chocolate chips)
1/2 cup thawed COOL WHIP Whipped Topping
2 Tbsp. sugar



PREHEAT oven to 350°F. Prepare cake mix as directed on package, reducing water to 1/2 cup and increasing oil to 1/2 cup. Add half of the cream cheese, the pumpkin, cinnamon and ginger. Beat on medium speed until well blended. Stir in chopped chocolate. Pour into greased 12-cup fluted tube pan or 10-inch tube pan.
BAKE 40 to 45 min. or until toothpick inserted in center comes out clean. Cool 10 min. Remove from pan; cool completely on wire rack.
MIX remaining cream cheese, whipped topping and sugar until well blended. Spread on top of cooled cake. Cut into 16 slices to serve.


Heather posted it again, and added the following bolded tips:


1 pkg. (2-layer size) spice cake mix **must be Dunkin Heinz-I have used a yellow cake mix because that's what I had, and added extra cinnamon and all-spice, it's just as good-but I'm partial to the Dunkin Heinz mix!**
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided **I use 1 and 1/2 bars of cream cheese, I follow the directions for the cake portion (the 1/2 goes into the cake), but I double the frosting so a full bar of cream cheese goes into the frosting, sooooo, it's extra tasty**
1 cup canned pumpkin **I have been using the large marge can of pumpkin and adding a little bit extra-just cuz I like it really moist (love that word) but you can add just the one can of the regular sized pumpkin and be just fine**
1 tsp. ground cinnamon
1/2 tsp. ground ginger
6 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped **I throw in chocolate chips-several hand fulls**
1/2 cup thawed COOL WHIP Whipped Topping **there will be no Cool Whip in my house, not really I have made it with Cool Whip and it's good, but making the REAL whipping cream (don't forget to make a full cup of it because like I said before I double the frosting) is so much better than the Cool Whip and it's really not hard to do-that's all I'll do from now on!**
2 Tbsp. sugar

Thanks for the tips Heather!

Spam Veggie Pita Pockets

I get the most interesting recipes from Gmail. Whenever I empty my Spam box, They give me a spam recipe at the top. This week it was Spam Veggie Pita Pockets. Enjoy!


* Exported from MasterCook *

SPAM VEGGIE PITA POCKETS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cn SPAM Luncheon Meat, cubed
-(7 oz)
1 c Chopped broccoli
1 c Chopped cauliflower
1 Tomato, chopped
1 Carrot, peeled and chopped
1/3 c Chopped cucumber
1/3 c Finely chopped onion
1/2 c Italian salad dressing
4 Pita pocket breads, halved

STATE FAIR RECIPE Carol Green, Austin, MN.
In bowl, combine SPAM, broccoli, cauliflower, tomato, carrot,
cucumber, and onion. Toss with dressing. Cover and chill several
hours. Spoon salad mixture into pocket bread.

Homemade Oreos

I like to call these Hayley's Homemade Oreos. She made them in college some 8 years or so ago, and I've honestly thought of them quite a bit since then. I LOVE them. Can't wait to make them again! SOON too I hope! She just posted them, and so I stole the recipe! MUAHAHAHA! I can almost TASTE them!

Hayley's Homemade Oreos

Cookies:
2 devil food cake mixes
1 ¼ cup plain Crisco
4 eggs

Filling:
2 ¾ cup powdered sugar
1-8 oz pkg. cream cheese
1 TBS Vanilla
¼ cup butter

Use something that is the same size to measure them out. Between a tsp and Tbs in size. Bake at 350* for 8-10 minutes.

Zucchini Bread

Shara picked up like 3 GIANT Zucchinis last night, she paid all of $1.25 for them AND 2 yellow squashes (zucchini cousins)... So she said if I wanted to make zucchini bread, that I could go ahead and do it. Jamie made it once AGES ago in Utah when Mom had like 5 zucchnini plants, and we literally had zucchini's coming out of our ears! We also had some nice fried zucchini. Yumma. Anyway, if anyone needs me I'll be making bread! ;)

Zucchini Bread IV
Submitted by: Kristen
Rated: 5 out of 5 by 365 members
Prep Time: 15 Minutes ~ Cook Time: 1 Hour 10 Minutes ~ Ready In: 1 Hour 25 Minutes
Yields: 24 servings

"You'll get two loaves of classic zucchini bread, sweet and cinnamon-spicy. This is a definite crowd-pleaser."

INGREDIENTS:
3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts

DIRECTIONS:
1. Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
3. Bake for 60 to 70 minutes, or until done.

This recipe appears in the Allrecipes "Tried & True Favorites" cookbook. Buy it online at http://www.shopallrecipes.com/