Carrot Cake

CARROT CAKE

Ingredients:

CAKE:

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

FROSTING:

• 1/2 cup butter, softened
  
• 8 ounces cream cheese, softened
  
• 4 cups confectioners' sugar
  
• 1 teaspoon vanilla extract
  
• 1 cup chopped pecans
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Lemon Ginger Chicken

I loved this recipe. I thought it was really good! Lane was the only kid that didn't like it AT all...

Lemon Ginger Chicken

Chicken:
4 boneless skinless chicken breasts (1 1/4 lb)
1/2 cup original Bisquick mix
1/4 cup Progresso plain bread crumbs (I think mine was garlic and herb and was still good)
1 tablespoon grated lemon peel (I didn't use this and it was still pretty strong)
1/2 teaspoon grated ginger root (I used dry from the can and it was still great)
1/2 cup water
3 tablespoons vegetable oil

Lemon Ginger Sauce:
1/4 cup lemon juice
1/4 cup water
3 tablespoons sugar
1 tablespoon cornstarch
1/4 teaspoon grated ginger root (again I used dry)
1 drop of yellow food coloring
Lemon slices if desired

1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.

2. In shallow bowl, mix Bisquick mix, bread crumbs, lemon peel and ginger root. Pour 1/2 cup water into another shallow bowl. Dip chicken into water, then coat with Bisquick mixture.

3. In 12-inch nonstick skillet, heat oil over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice of chicken is clear when center or thickest part is cut (170 degrees F).

4. Meanwhile, 1 quart saucepan, mix lemon juice, 1/4 cup water, the sugar, cornstarch, ginger root and food color. Cook over medium heat, stirring occasionally, until thickened and bubbly. Pour sauce over chicken. Garnish with lemon slices.

(Cook chicken in oil 11 to 13 minutes or until meat thermometer inserted in center of chicken reads 170 degrees F.)

Jell-O Rhubarb-Berry Jam

Pretty easy recipe and looks fabulous. I haven't tasted it yet but when I do I'll update this. The Jell-o gives it a beautiful color... I didn't have strawberry jello so I used cherry but it still smells great!

JELL-O® Rhubarb-Berry Jam

What you need

6 cups finely chopped fresh rhubarb (about 1-1/2 lb.)

3-1/2 cups sugar

1/4 cup water

1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin

Make It

WASH jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

MIX rhubarb, sugar and water in large saucepan. Cook on high heat 2 min. or until sugar is dissolved, stirring constantly. Reduce heat to medium; cover and cook until rhubarb is tender, stirring occasionally. Uncover; cook an additional 12 to 15 min. or until mixture is slightly thickened, stirring occasionally. Remove from heat.

ADD gelatin; stir until dissolved. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Turn jars upside-down. After 5 min., turn upright. Or, follow water bath method recommended by USDA. Cool. Store in refrigerator.

Kraft Kitchens Tips

Note:

Jam is best used within 1 month since it will become very thick with longer storage.

This recipe only made a quart and 1/2 of a pint...

Ranger Cookies

RANGER COOKIES

Mix together:

1 cup margarine or butter

1 cup sugar

1 cup brown sugar

2 eggs, beaten

1 to 2 tsp vanilla

Sift together and add to above mix:

2 1/4 to 2 1/2 cups flour

1 tsp. baking soda

2 cups quick oats

2 cups Rice Krispies

1 pkg chocolate chips (optional)

1 cup coconut (optional)

1 cup nuts (optional)

Spoon out on cookie sheet. Bake @ 350 for 10 to 15 minutes until golden.

I should have mixed it better this is what my last 2 cookies looked like...

Granola Bars

Chewy Chocolate Chip Granola Bars

Ingredients:

Nonstick cookies spray

1 3/4 cups gluten-free quick-cooking oatmeal (I used regular Quaker no allergies in our house)

1 1/4 cups gluten-free crisp-rice cereal (again I just used Rice Krispies)

1/2 cup mini gluten-free semi-sweet chocolate chips (yep regular toll house for me!)

1/3 cup lightly packed light-brown sugar

1/3 cup vegetable oil

1/3 cup honey

Direction:

Spray an 8x8 inch baking dish with nonstick cooking spray; line baking sheet with parchment paper leaving a 1-inch overhang on all sides. Set aside. (I didn't use parchment and it was a big deal)

Place oatmeal and rice cereal in a large bowl; stir to combine. Set aside. (I put mine in a metal bowl the syrup mixture is really hot when you stir it together)

In a medium saucepan mix together brown sugar, oil and honey. Place over medium-high heat; bring to a gentle boil. Cook, stirring, for 1 minute. Remove from heat and add to oatmeal mixture; stir until oatmeal mixture is fully coated and well combined.

Evenly pour oatmeal mixture into prepared baking dish; sprinkle with chocolate chips. When mixture is cool enough to touch, press down into pan. Let cool to room temperature. Cut into 16 (1x4 inch) bars. Granola bars can be stored at room temperature in an airtight container for up to 1 week and frozen up to six months.

The only thing I think I'd do different next time is maybe add a dash of vanilla to cut the stronger honey taste?