Ham party rolls (made with sweet Hawaiian bread rolls):
Large French loaf cut in cubes but not all the way through
1 cube of melted better with garlic seasoning
Sun dried tomatoes diced
Canned artichokes diced
2 green onions sliced
Mozzarella cheese
Feta cheese
Parmesan cheese
Put all ingredients in between the cubed bread pieces
Bake at 325 degrees until cheese is melted
Chicken Caesar pasta salad:
Whole wheat rotini
Romain lettuce chopped
Grated Parmesan
Caesar dressing
Croutons
Marinated/ grilled chicken (marinated in balsamic vinegar, olive oil, garlic, salt and pepper)
Oatmeal lemon cream bars:
Dill chicken:
Chicken breasts pounded thin (I normally put the chicken between two pieces of wax paper and hit with a frying pan)
Mix:
Softened Cream cheese
2-3 green onions
Dill
Salt and pepper
Spread over chicken breast and roll
Wrap in bacon or turkey bacon
Bake in pan with a few tbsp of butter
Carrot Cake:
4 eggs
3/4 C canola oil
1/2 C applesauce
2 C sugar - 1 brown, 1 white
1 Tbsp vanilla extract
2 C flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 Tbsp ground cinnamon
1/4 tsp nutmeg
3 C grated carrots (about 4 large carrots)
1 C chopped pecans or walnuts
1 8 oz. can crushed pineapple, drained
FROSTING
1/2 C butter, softened
8 oz cream cheese, softened
31/2 - 4 C confectioner's sugar
1 tsp vanilla extract
1 C chopped pecans or walnuts for edge of cake
DIRECTIONS
Preheat oven to 350, grease and flour a 9X13 pan
In a large bowl, beat together eggs, oil, sugars and vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Fold in carrots, pineapple, apple sauce, and nuts.
Bake in preheated oven 40-50 minutes (25-30 minutes for two round pans) or until a toothpick comes out clean.
Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To make frosting; combine all ingredients in a medium bowl and beat until the mixture is smooth and creamy. Allow cake to fully cool before frosting.
Press nuts in the edges of the cake.
4 eggs
3/4 C canola oil
1/2 C applesauce
2 C sugar - 1 brown, 1 white
1 Tbsp vanilla extract
2 C flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 Tbsp ground cinnamon
1/4 tsp nutmeg
3 C grated carrots (about 4 large carrots)
1 C chopped pecans or walnuts
1 8 oz. can crushed pineapple, drained
FROSTING
1/2 C butter, softened
8 oz cream cheese, softened
31/2 - 4 C confectioner's sugar
1 tsp vanilla extract
1 C chopped pecans or walnuts for edge of cake
DIRECTIONS
Preheat oven to 350, grease and flour a 9X13 pan
In a large bowl, beat together eggs, oil, sugars and vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Fold in carrots, pineapple, apple sauce, and nuts.
Bake in preheated oven 40-50 minutes (25-30 minutes for two round pans) or until a toothpick comes out clean.
Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To make frosting; combine all ingredients in a medium bowl and beat until the mixture is smooth and creamy. Allow cake to fully cool before frosting.
Press nuts in the edges of the cake.
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