Hawaiian Delite Cake
Ingredients:
One box Angel Food cake mix
One 20 oz can crushed pineapple
Instructions:
Add cake mix and pineapple into a large bowl, do not drain…add juice and all.
Mix by hand in the large bowl, it will foam up a lot.
Heat oven to 350 Degrees
Lightly spray a 9×13 cake pan
Bake for about 30 minutes.
That’s it!
Recipe Submitted by Annie
Pam’s Carrot Cake of Carrotness
Carrot Cake Ingredients:
I cup sugar
1 cup brown sugar
2 cups pastry flower
2 tsp. backing soda
1 tsp. salt
3 tsp. cinnamon
1/2 tsp. nutmeg (freshly ground preferably)
2 tsp. vanilla
3 cups finely grated raw carrots
1 cup finely chopped walnuts
1 cup raisins
Cake Instructions:
Preheat oven to 325°F. Prepare two 9” pans or one 12” cake pan or one 9”x 13” sheet pan by lining with parchment or wax paper.
Mix together in a bowl together flour, baking soda, baking powder, salt, cinnamon and nutmeg.
In a bigger bowl, whisk together eggs, oil, sugars, and vanilla for about minute or so.
Add the dry ingredients to the wet mixture and mix for about 2 minutes more.
Add the grated carrots. Then add nuts and raisins if desired.
Pour batter in prepared cake pans and bake for approx. 45 to 50 minutes. Test for doneness by inserting a skewer, it should be dry when taken out. Cool then fill and frost with cream cheese frosting. Garnish with more nuts.
Frosting Ingredients:
2 cups powdered sugar
12 oz cream cheese (room temperature)
1 Tbsp. vanilla extract
1/2 cup butter (room temperature)
Frosting Instructions:
To make the cream cheese frosting: a bowl beat together cream cheese and butter until creamy.
Add in icing sugar and beat for a minute.
Add vanilla.
Scrape down the sides of the bowl and beat for another minute.
Additional Instructions:
It is important to make at least 24 hours ahead of time. 48 if possible. The carrots need a little time to release their natural sugars and moisture. It just gets better believe it of not. More moist, not dry like one might think.
Most importantly is to make it “With LOVE”.
It really makes a difference.
Recipe Submitted by Pamela
Simple Cabbage Soup
Ingredients:
1 Head of Cabbage
2 Green Peppers
4 Whole Tomatoes
3 Onions
1 Celery Stalk
4 Cloves of Garlic
3 Carrots
1 Teaspoon Pepper
1 Teaspoon Cumin
Dash of Olive Oil
Optional:
1 Tablespoon Butter
1 Envelope Onion Soup Mix
1 Bag of Assorted Beans
Instructions:
Add Olive Oil (and Melt Butter if so desired).
Add the Onion, Celery, Carrots, Garlic, and Beans in order as you chop them.
By the time you add the beans, the onions should be soft.
Add Pepper, Cumin and stir.
Add Cabbage and cover 5 minutes or so to wilt.
Add Broth, and Tomatoes.
Bring to a boil and reduce to high simmer.
Cover and cook 15-30 minutes until carrots and cabbage are tender.
Serves 8 – 10.
Recipe Submitted by Katie
Tofu Chili
Ingredients:
1 pound Tofu firm or extra firm, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
2 teaspoons dried oregano
1 teaspoon ground cumin
2 tablespoons olive oil
4 garlic cloves, minced
2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
1 (14 ounces) tomato sauce
1/2 cup button mushrooms
2 cups vegetable broth, divided
1-1/2 cups (6 ounces) shredded cheddar cheese
Sour cream and minced fresh cilantro, optional
Instructions:
Sprinkle tofu with salt and pepper. In a large skillet over medium heat, sauté tofu, onion, jalapeño, mushrooms,oregano and cumin in oil for 3-4 minutes until vegetables are crisp-tender. Add garlic; cook 1 minute longer.
Transfer to a 3-qt. slow cooker. In a small bowl, mash 1 cup of beans; add 1/2 cup broth and stir until blended. Add to the slow cooker with the remaining beans, tomato sauce, diced tomatoes and broth. Cover and cook on low for 3 to 3-1/2 hours or until heated through.
Stir before serving.
If Desired, sprinkle with cheese. Garnish with sour cream and cilantro if desired.
Recipe Submitted by Jesse
Baked French Toast
Ingredients:
1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla Powdered sugar for sprinkling
Instructions:
1. Melt butter in microwave & add brown sugar….stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan….spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes) 10. Sprinkle with powdered sugar
11. Serve with warm maple syrup
Recipe Submitted by Lori
Chocolate Mints
Ingredients:
1 cup virgin coconut oil (find quality coconut oil here)
1/2 cup plus 1 tablespoon cocoa powder
1/4 cup raw honey
1/4 teaspooon vanilla extract
3/4 teaspoons peppermint extract
Dash of salt
Instructions:
Gently melt about half of your coconut oil on your stovetop.
While the coconut oil is melting, add the other half of your oil and all other ingredients to your blender. Add the melted coconut oil once it’s liquidy.
Blend until all ingredients are evenly mixed.
Pour chocolate mixture into molds. Put molds in the freezer until chocolates are firm, which generally takes about 20 or 30 minutes.
When chocolates have hardened, pop them out of your molds and store in a lidded container in the freezer.
Submitted by Gina
Crack Bread
It’s not nearly as bad as it sounds, it’s worse. If you love bacon please read on for the best “worse for you recipe”. I suggest not eating it every week as your cholesterol would shoot through the roof.
Here’s what you’ll need, you have my permission to drool at any time, just not on the keyboard.
Ingredients:
1 loaf round artisan bread – my personal favorite is seedless rye
1 packet of Hidden Valley Ranch Powder
1 pack of bacon – please don’t use turkey bacon, you’ll need the drippings later
1 block of the sharpest cheddar that you like – I’m in NY so I like it über sharp
When you buy your bread, make sure that it’s a little on the firm side, it’s hard to cut the checkerboard pattern into your bread.
Instructions:
1. Cut your bread horizontally in one inch strips
2. Cut your bread vertically in one inch strips
3. Cook your bacon nice and crispy
4. Cut your cheese (no fart jokes please) into 1/4 inch chunks
5. Crumble your bacon into nummy nummy crumbles and stuff in the cracks of your bread
6. Cram the cheese chunks into the bread crannies
7. Carefully mix the bacon drippings and ranch dressing together and drizzle all over the bread
8. Cradle the bread in between two sheets of foil to cover, bake at 400 degrees for 15 min
9. Carefully remove the bread from oven and uncover
10. Cart it back to the oven for 10 more minutes uncovered.
11. Count the seconds before you won’t burn your mouth off and grab a piece and then enjoy.
AJ’s Tip for no fuss no mess bacon: Cook bacon in oven on a cookie sheet at 400 degrees for about 15 minutes or until crispy. No splattering of grease all over your clothing, popping on your skin. OUCH! No mess in your stove, it’s a good thing.
Recipe Submitted By AJ
Candy Cane Fudge
Ingredients:
2 (11 oz.) packages white chocolate chips
1 (14 oz.) can sweetened condensed milk
½ teaspoon peppermint extract
1½ cups crushed candy canes, divided
Instructions:
Line an 8-inch square baking pan with aluminum foil. Grease the foil.
Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat.
Stir frequently until vanilla chips are almost melted.
Remove from heat and continue to stir until chips are completely melted and mixture is smooth.
Stir in peppermint extract and 1 1/4 cups candy canes.
Spread evenly into prepared pan.
Top with remaining 1/4 cup candy canes.
Press lightly into fudge.
Chill for two hours in the refrigerator, then cut into small squares.
Recipe Submitted By Heather
Yard House BBQ Beans
Total time: 40 minutes
Servings: 6 to 8 as a side dish
Note: Adapted from the Yard House. It makes its own barbecue sauce for this recipe but suggests using the brand Bull’s-Eye as an alternative to homemade.
Ingredients:
1/4 cup olive oil
2 tablespoons minced garlic
1 cup chopped green onion
1 to 2 jalapeños, minced, or to taste (seeding the jalapeños will minimize their heat)
4 cups cooked pinto beans (from about 1 pound dry, or about 3 drained 15-ounce cans)
2 cups chicken broth or 2 cups of pinto bean liquid from boiling
1 cup brown sugar
1 cup prepared barbecue sauce
2 to 4 tablespoons puréed chipotle peppers in adobo sauce, or to taste
2 teaspoons Tabasco, or to taste
Salt and pepper, to taste
Instructions:
1. Heat a medium heavy-bottom pot over medium-high heat until hot. Add the olive oil, garlic, green onions and jalapeño and sauté, stirring constantly, until the garlic is aromatic and golden, about 2 minutes.
2. Stir in the pinto beans, chicken broth, brown sugar, barbecue sauce, puréed chipotle peppers and Tabasco sauce. Bring the mixture to a boil, stirring frequently to avoid burning the mixture, then reduce the heat to a simmer.
3. Continue to cook just until the beans begin to break apart, about 15 to 20 minutes. Taste the mixture and adjust the seasoning and heat as desired. Smash some of the beans slightly with the back of a spoon and stir to thicken the texture. The beans will keep, covered and refrigerated, for up to 4 days.
Each of 8 servings: 355 calories; 9 grams protein; 65 grams carbohydrates; 9 grams fiber; 8 grams fat; 1 gram saturated fat; 0 cholesterol; 37 grams sugar; 588 mg. sodium.
Recipe Submitted By Benny
Roasted Garlic Mushrooms
Ingredients:
16 even-sized open cup mushrooms, stalks cut level
3 tbsp corn or vegetable oil
1/4 c unsalted butter, softened
3 cloves garlic, chopped very finely
2 tbsp fresh thyme, chopped
1 1/2 tbsp lemon juice
salt and freshly ground black pepper to taste
1/4 c fresh breadcrumbs
Instructions:
Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.
Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.
Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.
Recipe Submitted By Anna
