Best Carrot Cake

I ran across this recipe today at Southern Living and decided to share it in honor of my sweetheart and best friend. Carrot cake is one of his favorite deserts. He doesn't get it very often because when we opt for desert he usually picks some decadent chocolate thing because he knows that's what I like. Can't wait until I have a kitchen to make this for him.  Enjoy!

Ingredients:
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil

Empty Tombs

I found the recipe for these cute little deserts on one of my favorite food blogs, The Girl Who Ate Everything.
This is a great way for little ones to start learning about the real meaning of Easter and what Jesus did for us.
The ingredients and steps stand for the preparation of the body of Jesus, laying him in the tomb, sealing the tomb, and then how he had already risen when the stone was rolled away.
marshmallows - body of Jesus
melted butter - oils of embalming
cinnamon - spices to anoint His body
dough - cloths to wrap His body
oven – the tomb
cavity in bun – the empty cloths

Ingredients
1 pkg refrigerated crescent rolls
1/4 cup sugar
1 tbsp ground cinnamon
8 large marshmallows
1/4 cup butter, melted

Separate rolls into eight triangles. Combine sugar and cinnamon. Dip each marshmallow into butter, roll in cinnamon-sugar and place on a triangle. Pinch dough around marshmallow, sealing all edges. *Make sure to seal well or all the marshmallow will escape.  Dip tops of dough into remaining butter and cinnamon-sugar. Place with sugar side up in greased muffin cups. It helps to use jumbo muffin tins so that the juice doesn't overflow. Bake at 375 degrees for 13 to 15 minutes. Eat warm.

Strawberry-Orange Shortcake Tart

Another delicious recipe from Southern Living.com .
Of course I would probably drizzle melted dark chocolate over the top....
Ingredients
1 3/4 cups all-purpose flour
1/4 cup plain yellow cornmeal
2 tablespoons sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons cold butter, cut into pieces
1 large egg, lightly beaten
2/3 cup buttermilk
1 tablespoon orange marmalade
1 (16-oz.) container fresh strawberries, cut in half
1/2 cup orange marmalade
2 cups heavy cream
2 tablespoons sugar
Garnishes: fresh mint sprigs, sweetened whipped cream

Preparation
1. Preheat oven to 425°. Place first 6 ingredients (in order of ingredient list) in a food processor. Process 20 seconds or until mixture resembles coarse sand. Transfer to a large bowl.
2. Whisk together egg and buttermilk; add to flour mixture, stirring just until dry ingredients are moistened and a dough forms. Turn dough out onto a lightly floured surface, and knead 3 to 4 times. Press dough on bottom and up sides of a lightly greased 9-inch tart pan.
3. Bake at 425° for 20 to 22 minutes or until golden and firm to touch.
4. Microwave 1 Tbsp. marmalade at HIGH 10 seconds; brush over crust. Cool 45 minutes.
5. Stir together strawberries and 1/2 cup marmalade.
6. Beat heavy cream with 2 Tbsp. sugar at medium speed with an electric mixer until soft peaks form. Spoon onto cornmeal crust; top with strawberry mixture. Garnish, if desired

Chocolate-Strawberry Basket Cake

Oh my goodness! I found this recipe on Southern Living's site and couldn't wait until next week to share it. It's so pretty,  and chocolate & strawberries? Yum!

Ingredients
1/2 cup butter or margarine, softened
1 cup sugar
1 cup firmly packed light brown sugar
2 large eggs
2 teaspoons instant coffee granules
1 cup boiling water
1 1/2 cups all-purpose flour
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
Chocolate Buttercream Frosting
Florist wire
Assorted fresh flowers and foliage
Florist tape
Florist water picks
Chocolate-Dipped Strawberries
Garnish: Marzipan Bees

Preparation
Beat butter at medium speed with an electric mixer until fluffy; gradually add sugars, beating well. Add eggs, 1 at a time, beating until blended after each addition. Set mixture aside.
Stir together instant coffee granules and 1 cup boiling water until granules dissolve.
Stir together flour and next 4 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Gradually add coffee mixture and vanilla, beating at low speed just until blended. Pour batter into 2 greased and floured 8-inch square cakepans.
Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
Spread a thin layer of Chocolate Buttercream Frosting between layers and on top and sides of cake, reserving remaining frosting.
Fit a decorating bag with basket-weave tip, and fill with some of remaining frosting. Pipe basket-weave pattern around sides, refilling bag as needed. Change to star tip, and pipe ruffle around top and bottom of cake.
Form handle from florist wire; attach foliage and flowers with florist tape.
Insert 2 water picks into top of cake near 2 opposite edges, and insert wire ends of handle into water picks. Mound Chocolate-Dipped Strawberries onto top of cake.
Garnish with Marzipan Bees, if desired.
NOTE: For foliage, we used strawberry plants. Roses, pansies, and violas may also be used.

Chicken Asparagus Crepes

I found this yummy looking recipe while poking around Paula Deen's recipe gallery. Enjoy!

Ingredients
2 tablespoon butter
1   can cream of mushroom soup
1/2   small onion, chopped
1/8 cup dry sherry
1/4 cup shredded fontina cheese
1 cup chopped cooked chicken
8   asparagus spears, steamed until crisp-tender
Savory Crepes, recipe follows
1/2 cup shredded Swiss cheese
Savory Crepes:
3/4 cups all-purpose flour
1/2 teaspoon salt
1 1/4 cups milk
1 large eggs
1 egg yolk
1 tablespoons butter, melted


Directions
Preheat oven to 350 degrees F. Lightly grease a 13 by 9 by 2-inch baking dish.
In a large skillet, melt butter over medium heat. Add cream of mushroom soup and onion and cook for 2 minutes, Stir in sherry, fontina cheese and chicken. Cook until cheese is melted.
Spoon 1/4 cup chicken mixture down center 1/3 of each crepe. Place 2 asparagus spears over chicken mixture. Fold edges of crepe over filling, and place, seam side up, in prepared baking dish. Sprinkle 1/2 cup Swiss cheese over crepes. Bake for 10 minutes, or until cheese is melted and crepes are hot.
Savory Crepes:
In a medium bowl, combine flour and salt. In another medium bowl, whisk together milk, egg, egg yolk, and butter. Gradually add flour mixture to milk mixture, whisking until smooth.
Heat an 8-inch nonstick skillet over medium-high heat. Spoon 2 1/2 tablespoons of batter into skillet; cook for 30 to 45 seconds. Loosen crepe with a spatula, and carefully turn over. Cook for 30 to 45 seconds; transfer to plate. Repeat procedure with remaining batter, stacking crepes on a plate.

Cozy Oatmeal

I found this recipe searching through Country Living's website. It looks yummy. I'm not a big walnut fan so I'd probably substitute a different nut like almonds or pecans.  Enjoy!

Ingredients
1/4 tsp ground cinnamon
1/4 tsp salt
1 cup quick-cooking oats
2/3 cup shredded apple
1/3 cup raisins
2 tbsp pure maple syrup
2 tbsp chopped walnuts (or other nuts)
Butter

Directions
In a 2-quart saucepan, combine 2 cups water, cinnamon, and salt; bring to a boil over medium-high heat. Add oats and cook 3 minutes.
Stir in the shredded apple, raisins, 1 tbsp maple syrup, and 1 tbsp nuts. Cook 5 minutes more. Divide oatmeal between 2 serving bowls. Drizzle remaining maple syrup over top and sprinkle with nuts. Garnish with butter, if desired.
Tips & Techniques
Instant oats may be used instead of the quick-cooking kind. Combine 2 cups water, cinnamon, salt, oats, apples, and raisins. Bring to a boil and remove from heat; top with the maple syrup, walnuts, and butter, if desired

Strawberry Swirl Cream Cheese Pound Cake

I found this delicious recipe on Southern Living's site. It looks so good that I wanted to share. Enjoy!


Ingredients
1 1/2  cups  butter, softened
3  cups  sugar
1  (8-oz.) package cream cheese, softened
6  large eggs
3  cups  all-purpose flour
1  teaspoon  almond extract
1/2  teaspoon  vanilla extract
2/3  cup  strawberry glaze
1  (6-inch) wooden skewer
Preparation
1. Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy. Add eggs, 1 at a time, beating just until blended after each addition.

2. Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in almond and vanilla extracts. Pour one-third of batter into a greased and floured 10-inch (14-cup) tube pan (about 2 2/3 cups batter). Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl with wooden skewer. Repeat procedure once, and top with remaining third of batter.

3. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).

Lemon Chicken

Ingredients

4  skinned and boned chicken breasts (about 1 1/2 lb.)

1  teaspoon  salt

1/2  teaspoon  pepper

1/3  cup  all-purpose flour

4  tablespoons  butter, divided

2  tablespoons  olive oil, divided

1/4  cup  chicken broth

1/4  cup  lemon juice

8  lemon slices

1/4  cup  chopped fresh flat-leaf parsley

Garnish: lemon slices

Preparation

1. Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.

2. Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Cook half of chicken in skillet 2 to 3 minutes on each side or until golden brown and done. Transfer chicken to a serving platter, and keep warm. Repeat procedure with 1 Tbsp. butter and remaining olive oil and chicken.

3. Add broth and lemon juice to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet. Add 8 lemon slices.

4. Remove skillet from heat; add parsley and remaining 2 Tbsp. butter, and stir until butter melts. Pour sauce over chicken. Serve immediately.

I found this recipe on Southern Living.com. Looks so good. Can't wait to try it! I'm linking up with Tempt my Tummy Tuesdays , Mouth Watering Monday, Tuesdays at the Table and Tasty Tuesday

Pecan-Peach Cobbler

OK so I'm surfing the Southern Living website and come across this recipe. It looks so good that I just had to share. Hope you enjoy!

12  to 15 fresh peaches, peeled and sliced (about 16 cups)

1/3  cup  all-purpose flour

1/2  teaspoon  ground nutmeg

3  cups  sugar

2/3  cup  butter

1 1/2  teaspoons  vanilla extract

2  (15-oz.) packages refrigerated piecrusts

1/2  cup  chopped pecans, toasted

5  tablespoons  sugar, divided

Sweetened whipped cream

1. Preheat oven to 475°. Stir together peaches, flour, nutmeg, and 3 cups sugar in a Dutch oven. Bring to a boil over medium heat; reduce heat to low, and simmer 10 minutes. Remove from heat; stir in butter and vanilla. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish.
2. Unroll 2 piecrusts. Sprinkle 1/4 cup pecans and 2 Tbsp. sugar over 1 piecrust; top with other piecrust. Roll to a 14- x 10-inch rectangle. Trim sides to fit baking dish. Place pastry over peach mixture in dish.
3. Bake at 475° for 20 to 25 minutes or until lightly browned. Unroll remaining 2 piecrusts. Sprinkle 2 Tbsp. sugar and remaining 1/4 cup pecans over 1 piecrust; top with remaining piecrust. Roll into a 12-inch circle. Cut into 1-inch strips, using a fluted pastry wheel. Spoon remaining peach mixture over baked pastry. Arrange pastry strips over peach mixture; sprinkle with remaining 1 Tbsp. sugar. Bake 15 to 18 minutes or until lightly browned. Serve warm or cold with whipped cream.

Think I might try different kinds of nuts in it and of course I'd change the whipped cream for vanilla ice cream, but that's just me ;-)

Sweet and Sour Brisket

My sister, Patty gave me this cookbook for a wedding present. I wish I still had it cause I lost my sis to cervical cancer 17 yrs ago. Unfortunately it was one of many material things lost along the journey. I'm sure there were lots of great recipes in it but the only one I remember ever trying was the Sweet and Sour Brisket. It was one of David's favorites so I made it many times. Now years later as I'm trying to rack my brain and put together an online/electronic recipe file of our old favorites, I've searched online and found what I think is pretty close to that old recipe. This will be one of the very first recipes I make once we have an oven again. (Can't exactly make a brisket on a hotplate or a microwave... ;-)

Sweet and Sour Brisket

Ingredients:
1/2 c. water
2 onions, sliced
2 cloves garlic
1 c. ketchup
1/2 c. vinegar
1 c. sugar
3/4 c. brown sugar
Salt & pepper
3 to 4 lb. brisket

Saute brisket until brown. Add all ingredients and cook until tender, 350 degrees for 3 hours. You can click on the recipe book  to go to my allrecipes.com profile and find the recipe there to save, too. Oh if anyone happens to have this cookbook and can verify if this recipe is right that would just be wonderful! Guess one of these days I'll have to buy another copy...