Author: sarah

Carrot Cake

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 cups carrot — finely shredded
1 cup cooking oil
4 eggs

Cream Cheese Frosting:
3 ounces cream cheese
1/4 cup butter or margarine
1 teaspoon vanilla
2 cups sifted powdered sugar

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Grease and lightly flour a 13x9x2 inch baking pan (or two 9×1 1/2 inch round baking pans.) In a mixer bowl combine the first 6 ingredients. Add next 3 ingredients, beating with electric mixer until combined. Beat on medium speed for 2 minutes. Turn into pan(s). Bake in 325 degree oven 50 to 60 minutes in the 13x9x2 inch pan or until done. (For two 9 inch layers, bake in a 325 degree oven for 40 minutes or until done. Cool on a wire rack. (Remove layers from pans after cooling 10 minutes. Cool well.) Frost with cream cheese frosting. If desired, sprinkle chopped walnuts around top edge of cake. Cover; store in the refrigerator. Serves 12-15. To make cream cheese frosting: In a mixer bowl, beat together cream cheese, butter or margarine, and vanilla until light and fluffy. Gradually add 2 cups sifted powdered sugar beating until smooth. Makes enough to frost the tops of two 8 or 9 inch layers.

Waffles

1 3/4 cups flour
3 teaspoons baking powder
1/4 teaspoon salt
2 egg yolks — beaten
1 1/4 cups milk
1/2 cup oil
2 egg whites — stiff-beaten

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Sift dry ingredients; stir in combined egg yolks, milk and oil. Fold in egg whites. Bake in hot waffle iron.

Cajun Stuffed Peppers

6 to 8 medium green bell peppers
1 pound ground beef
1 cup chopped onion
1/4 cup chopped celery
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon Tabasco sauce
1 16 ounce can tomatoes, drained — (reserve liquid)
2 cups cooked rice
1 1/2 tablespoons Worcestershire sauce
1 1/2 cups grated cheddar cheese
1/3 cup grated Parmesan cheese

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Cut peppers in half lengthwise and clean. Blanch peppers in boiling, salted water for 3 to 4 minutes. Remove peppers and drain in colander. Brown ground beef, onions and celery. Drain well. Add garlic, salt, pepper, thyme, basil, and Tabasco. Stir and cook 1 minute. Add tomatoes and break them up; cook 5 minutes. Add cooked rice and Worcestershire sauce and stir to mix. Cover and simmer on low heat 10 minutes–adding reserved tomato liquid as necessary. Remove from heat and stir in cheeses. Stuff pepper halves with meat mixture. Place in pan with a little water in the bottom. Bake, uncovered, at 350 degrees for 25-30 minutes.

Peanut Butter Rice Krispy Treats

1 cup sugar
1 cup light Karo syrup
1 cup peanut butter
5-6 cups rice krispies

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Heat sugar and karo until hot. Add peanut butter and boil one minute. Remove from heat and stir in rice krispies. Spread into greased 9×13 pan. Cool and cut into bars.

Sugar Free Pudding Pie

2 cups cold milk
1 (8 ounce) tub Cool Whip lite
2 packages (4 serving size) Jell-O instant fat free sugar free pudding, any flavor
1 ready made pie crust (such as graham cracker, oreo, etc)

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Pour milk into medium bowl. Add the two packages Jell-O pudding and beat with a wire wisk for 2 minutes until well blended. Mixture will be thick. Spoon 1 1/2 cups of the pudding into the pie crust. Gently stir in 1 1/2 cups of the cool whip into remaining pudding and spoon over pie. Refrigerate three hours. Top with remaining cool whip just before serving.

Broccoli Casserole

2 10 ounce boxes frozen broccoli (whole or chopped)
1/2 cup chopped onion (divided)
2 tablespoons margarine or butter
1 can cream of mushroom soup
1/2 cup milk
1/4 cup grated sharp cheese
6 salted crackers

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Boil broccoli with 1/4 cup onion until tender. Drain and place in casserole dish. Mix grated cheese and 1/4 cup onion. Add soup, mixed with 1/2 cup milk. Pour mixture over broccoli. Roll crackers and mix with melted margarine. Sprinkle on top of casserole. Bake at 350 degrees for 25 to 30 minutes or until brown and bubbly.

Toll House Cookies

2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened (or 1/2 cup butter, 1/2 cup Crisco)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (12 ounce) package Nestle Toll House semi-sweet morsels
1 cup chopped nuts (optional)

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Preheat oven to 375 degrees. Cream butter and sugars. Add eggs one at a time, beating well after each addition. Add vanilla. Gradually beat in flour, baking soda and salt. Stir in morsels and nuts. Drop by rounded tablespoonfuls onto an ungreased baking sheet. Bake for 9-11 minutes. Cool 2 minutes on pan and remove to cooling rack.

Emeril’s Chili

2 tablespoons oil
2 cups chopped yellow onions
2 teaspoons salt
1/2 teaspoon cayenne
2 lbs round steak, cut into 1/2 inch cubes
1/2 cup tomato paste
1 (28 ounce) can diced tomatoes
2 cups beef broth
2 tablespoons chopped garlic
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons oregano
1/2 teaspoon red pepper flakes
1 can white beans, drained

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In a large stockpot, saute the onions in the oil over high heat. Add the cayenne and 1 teaspoon salt and cook for 4 minutes. Season meat with remaining 1 teaspoon salt and add to the pot. Brown beef evenly on all sides, about 4 minutes. Add the remaining ingredients, bring to a boil. Reduce heat to medium-low and simmer, uncovered about 2 hours.

Beef Chimichangas

1 pound ground beef
1/2 cup chopped onion
1 clove garlic, — minced
1 1/3 tbs. all-purpose flour
1 8 3/4 ounce can whole kernel corn, — drained
1 8 ounce can tomato sauce
1 7 1/2 ounce can tomatoes, — cut up
2 tablespoons chili powder
8 10 inch flour tortillas
1 cup shredded cheddar cheese cooking oil sour cream picante sauce

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For filling, in a large skillet cook ground beef, onion and garlic until meat is brown and onion is tender. Drain off fat, then stir in flour. Stir corn, tomato sauce, undrained tomatoes, and chili powder into meat mixture. Cook and stir until thickened and bubbly. Cook and stir for one minute more. Meanwhile, stack tortillas and wrap tightly in foil. Heat in a 350 degree oven for 10 minutes to soften. Or heat tortillas in microwave for 10 seconds each before adding filling. Spoon 1/4 cup filling down center of each tortilla. Top each with about 2 tablespoons cheese. Fold in the 2 sides envelope fashion. Roll up each tortilla, starting from one of the short sides. Secure with wooden toothpicks. In a heavy deep skillet or saucepan heat bout 1 inch of oil to 375 degrees. Fry filled tortillas, 2 or 3 at a time, about 1 minute on each side or until crisp and golden brown. Drain on paper towels. Keep chimichangas warm in a 300 degree oven while frying remaining ones. To serve remove toothpicks and garnish with sour cream, picante sauce and additional cheese, if desired.

Chocolate Crinkles

2 cups granulated sugar
1/2 cup oil
4 ounces melted unsweetened chocolate (cooled)
2 teaspoons vanilla extract
4 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup powdered sugar

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Mix granulated sugar, oil, chocolate and vanilla. Add eggs, one at a time and mix well after each addition. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours. Heat oven to 350 degrees. Drop dough by teaspoonfuls into powdered sugar. Roll around to coat. Shape into balls. Place about 2 inches apart on greased cookie sheet. Bake until almost no indentation remains when touched (10-12 minutes).