Homemade Carrot Cake

I wouldn't consider myself to be a great baker. I love to cook because I don't really have to measure exactly which allows me to get really creative in the kitchen. Of course, this doesn't fly with baking and I've had lots of disasters in the process. I've always played it safe and stuck with boxed cake mix, so this was my first attempt at a homemade cake. I was pleasantly surprised and it was much easier that I expected. If I can do it...then anyone can! This carrot cake was over the top delicious! The icing alone is to die for!!!

Homemade Carrot Cake Recipe

From I Kiss Better Than I Cook

Cake Ingredients:
2 cups all purpose flour
2 cups granulated sugar
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
3 cups grated carrots
1 1/2 cups vegetable oil
4 eggs

Icing Ingredients:
8 oz. cream cheese, softened
1/2 cup butter, softened
16 oz. confectioner's sugar
2 tsp. vanilla extract
1 cup pecans, chopped

Preheat oven to 350 degrees. Mix flour, sugar, baking soda, cinnamon and salt in a large bowl. Using a hand mixer, add oil and mix on low speed. Add carrots and continue mixing. Add eggs one at a time, beating after each addition. Pour into 2 greased round cake pans and bake for 40-45 minutes. Allow cake to cool. Using a hand mixer, mix cream cheese and butter. Add sugar and vanilla and mix until well combined. Spread icing on cake. Garnish with chopped pecans (I gently pressed them into the sides of the cake).

Italian Orzo Salad

 This colorful orzo salad feeds a crowd and is perfect for a summer party!

 

Italian Orzo Salad

Adapted from Midwest Living: Italian Rice Salad

Italian Orzo Salad Ingredients:
16 oz. orzo, cooked according to package
1 large yellow pepper, chopped
1 large orange pepper, chopped
1 large red pepper, chopped
1 medium red onion, chopped
2 6 oz. jars quartered marinated artichoke hearts, drained
2 tbsp. capers, drained
Mixed baby greens
Garlic Vinaigrette Dressing

Garlic Vinaigrette Dressing Ingredients:
1 cup vegetable oil
1/2 cup white wine vinegar
2/3 cup fresh flat leaf parsley
3 tbsp. fresh dill (or 2 tsp. dried dill)
3 cloves garlic, minced
1 tsp. fresh basil, torn into small pieces (or 1/4 tsp. dried basil)
1 tsp. fresh oregano, minced (or 1/4 tsp. dried oregano)
1 tsp. salt
1 tsp. pepper

Combine dressing ingredients in a small bowl. Whisk together and set aside. In a large bowl combine salad ingredients. Drizzle dressing over salad and toss to coat. Cover and refrigerate for at least 1 hour. Serve on a bed of mixed baby greens.

Oatmeal Lemon Bars

Oatmeal Lemon Cream Bars

From Just Call Me Maria

 

Ingredients:

½ cup butter, softened

1 pouch oatmeal cookie mix (I used Betty Crocker)

1 egg

1 14 oz. can sweetened condensed milk

2 tsp. lemon zest

¼ cup lemon juice

Preheat oven to 350 degrees. Coat an 8x8 glass pan with non-stick cooking spray. In a large mixing bowl, cut the butter into the cookie mix using a fork. Add the egg, stirring until mixture is soft and crumbly. Press half the dough into the bottom of the prepared pan and bake for 15 minutes. In a small mixing bowl, combine the sweetened condensed milk, lemon zest and lemon juice and stir until thick. Spread the lemon mixture evenly over the baked cookie and crumble the remaining cookie dough on top. Bake for an additional 25 minutes. When cool, place in the refrigerator for 30 minutes. Cut into bars and keep refrigerated.

Tip: Serve with fresh blueberries or strawberries!

Grandma Meg's Spinach Salad

My Grandmother shared this recipe with me years ago. Every time I make it, I still pull out the handwritten recipe card even though I know it by heart. There's something very special about cooking her recipes that were so much a part of my childhood. This salad pairs perfectly with any meal, whether it's an upscale steak dinner or a simple summer burger. We always traveled to Connecticut to spend Easter with Grandma and I plan to serve her recipe for Easter dinner just as she served it with hers.

Grandma Meg's Spinach Salad Recipe

For the salad:
11 oz. baby spinach
1/2 cup sliced fresh mushrooms
1 cup mandarin oranges, canned
1/4 cup red onion, thinly sliced

For the dressing:
1/2 cup mayonnaise
3 tbsp. bacon bits
2 tbsp. lemon juice
1 tbsp. honey
2 tsp. red onion, finely chopped
1/8 tsp. salt

Combine salad ingredients in a large bowl. Combine dressing ingredients in a jar and shake well. Pour dressing over salad. Toss to coat and serve. Store leftover dressing in refrigerator. Enjoy!

Tips: This recipe serves 3-4 people so you may want to double it if you plan to serve a crowd. The dressing goes a long way! Start with a small amount...you can always add more!

Lemon Blueberry Bread

 

This bread is so simple and fresh....it’s perfect for spring! I usually serve it for breakfast, but it would be a delicious snack or dessert too!
 

Lemon Blueberry Bread Recipe

From Eat Yourself Skinny

Ingredients:

1 ½ cups flour

1 tsp. baking powder

¼ tsp. salt

6 tbsp. unsalted butter, softened

¾ cup sugar (or 6 tbsp. Splenda)

2 eggs

½ tsp. vanilla extract

1 tbsp. lemon zest

½ cup milk

1 pint fresh blueberries

Lemon Glaze:

¾ cup confectioner’s sugar

2 tbsp. lemon juice

Preheat oven to 350 degrees. Coat the bottom and sides of a loaf pan (9x5x3 inch) with non-stick cooking spray. In a small mixing bowl, combine flour, baking powder and salt. Using a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time. Beat in the vanilla extract and lemon zest. With your mixer on low speed, add ½ cup flour and mix. Add ½ cup milk and mix. Continue to add flour, milk, flour and mix until just combined. Gently fold in the blueberries. Pour into prepared pan and bake for 55 minutes, or until a toothpick inserted into the center comes out clean. In a small saucepan over low heat, whisk together the confectioner’s sugar and lemon juice until well blended. Allow bread to cool for about 10 minutes. Remove from pan and drizzle glaze evenly over the top.

 

Thin Mint Fudge Brownies

St. Patrick's Day is this weekend so I decided to whip something up to share at the office. Of course, my chocoholic husband snuck a few too! This recipe combines my love of brownies and girl scout cookies into one dessert. Enjoy!

 

Thin Mint Fudge Brownies

From Inside BruCrew Life

Ingredients:
1 box brownie mix
3 1/4 cups white chocolate
2 tbsp. unsalted butter
1 14 oz. can sweetened condensed milk
1 7 oz. container marshmallow fluff
2 packet Duncan Hines Mint Chocolate Frosting Creations
1 cup Thin Mints (or mint chocolate cookies), coarsely chopped

Bake the brownies according to the directions on the box (use the 2 egg recipe) in a 9x13 glass dish. Add white chocolate chips, butter and sweetened condensed milk to a large saucepan and heat over medium-low heat until smooth. Stir in the mint chocolate flavoring packets and marshmallow fluff, stirring until smooth. Pour the fudge mixture over the cooled brownies. Evenly sprinkle cookie crumbs on top. Refrigerate for at least 4 hours then cut into small squares.

 

Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken Recipe

From Life as A Lofthouse

Ingredients:
1 lb. chicken breasts
2 eggs, beaten
1 cup flour
1/4 cup vegetable oil
salt and pepper, to taste
3/4 cup sugar (or Splenda)
4 tbsp. ketchup
1/2 cup distilled white vinegar
1 tbsp. soy sauce
1 tsp. garlic salt

Preheat oven to 325 degrees. Cut chicken breasts into 1 inch cubes and season with salt and pepper. Dip chicken pieces into flour then into egg. Heat oil in a pan over medium-high heat. Add chicken to pan and cook until browned on all sides. Place chicken into a greased 9x13 glass pan. Whisk together remaining ingredients and pour over chicken. Bake for one hour. Turn the chicken every 15 minutes, tossing with the sauce to coat. Serve with steamed rice and broccoli.

Tip: Invest in a rice steamer to make perfect rice every time! I couldn't live without mine!