Carrot Cake with Cream Cheese Icing!

This has become a hit with my family, my dad in particular says it's the best carrot cake he has ever had. So yeah Ok, of course your dad is going to say that but hey it's a pretty awesome cake. So try it & see the rave reviews you get.

 

 

Cake
1 1/2 cups  vegetable oil
2 cups  sugar
4 large eggs
1 tablespoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 teaspoon salt
2 teaspoons baking soda
2 cups All-Purpose Flour
3 cups finely grated carrots
1 1/2 cups  chopped pecans or walnuts ( nuts are optional, the one I made i didn't add any & it turned out great)

Cream Cheese Frosting
1/2 cup  butter
one 8-ounce package cream cheese
1/4 teaspoon salt
2  tbsp vanilla ( I love my homemade vanilla extract, so I add more to help with consistency & take away some of the tang from the cream cheese)
2 1/2 to 3 1/2 cups confectioners' sugar
milk or cream to adjust consistency of frosting, if necessary ( again i use more vanilla & only a little milk to help with consistency)


Cake: Preheat the oven to 350°F. Lightly grease two 9" round layer pans, or one 9" x 13" pan.

Beat together the oil, sugar, salt, eggs, and spices. Mix the flour with the baking soda, and stir in. Add the carrots and nuts, and mix until just blended. Pour into the prepared pan(s).

Bake the cake(s) for 35 to 40 minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it. Allow the cake(s) to cool completely before frosting. (If you're using round layer pans, remove the layers from the pans after about 15 minutes, and place them on a rack to cool.

Frosting: Beat the butter and cream cheese together until smooth. Add the salt and vanilla. Beat in the sugar. Add a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar if it's too thin.

Frost the sheet cake right in the pan. For the layers, frost the top of one layer, top with the second layer, and frost the top and sides of the cake. Yield: 1 cake, 16 to 24 servings.

Adapted from http://www.kingarthurflour.com/recipes/king-arthurs-carrot-cake-recipe

How did she do that, Birthday Treats!

Catherine's 7th Birthday Cake! How I made it, I used boxed cake mixes 1 chocolate, 1 vanilla. I made them according to the box, baking them in a 1/4 sheet pan laying down parchment paper & then spraying it with pam/cooking spray & pouring in cake mix & baking according to package. Made sure it cooled long enough. I made this icing http://laneysfoodblog.blogspot.com/2010/10/amazing-butter-cream-icing.html
This is my go too icing, it tastes amazing & works out great for decorating cakes. I put a layer on top of my first cake layer & then added my 2nd layer of cake. Did a crumb coat ( i spread a very thin layer of icing all over cake & then put in refrigerator for 2 hours or so.) This way when I go to put the final layer of icing on you don't get a bunch of cake crumbs all mixed up in your icing. I used a decorating tip for boarder, jimmies/sprinkles along the sides & then used another tip to write out Happy Birthday & added the tiara. I got the tiara on amazon.com.

Ryan's 3rd Birthday Cake, I made this the same way I did the above cake. I used a star tip for the icing & got this edible transfer ( that didn't have that gross taste that some of those things can have) http://www.etsy.com/shop/CustomEdibleToppers

These are not cakes but people seem to love chocolate covered pretzels, I used the melts from the craft store. & the cookies are this recipe http://laneysfoodblog.blogspot.com/2010/10/sugar-cookies-icing.html

 

Take a bag of pretzels snaps lay them out on a cookie sheet & take either Hershey hugs, kisses, or the chocolate disks & place them on top put them in the oven at 200*F & wait till they are just soft. Keep an eye on them you don't want them to totally melt. when you take them out you can put candies on top or sprinkles. put in fridge to harden. 

I made this popcorn for Catherine's birthday party, the kids & even adults raved about it. I used my hot air popper, lay ed the popcorn out on cookie trays lined with wax paper, melted purple white chocolate disks & drizzled over the popcorn & then sprinkled with sprinkles. again refrigerate.

Got alot of these ideas from pinterest but put my own spin on it. I made this butter cookies using my butter cookie recipe http://laneysfoodblog.blogspot.com/2011/12/butter-cookies.html. I bought sanding sugar in bulk I rolled the dough into balls & then rolled the balls in the sanding sugar & then baked them. As soon as they came out of the oven I stuck a Hershey hug in the center just lightly. make sure you let me harden before putting them into a container.

Slow cooker Chicken Parm!

4 boneless, skinless chicken breast halves
1/2 cup Italian Seasoned Bread Crumbs ( you can make your own if you want)
1/4 cup Parmesan Cheese
1/4 tsp black pepper
1/4 tsp  salt
1 TBSP olive oil
1 egg, beaten
sliced or shredded mozzarella cheese ( reduced fat is always a great option)
favorite jarred or homemade marinara sauce


Spread the 1 TBSP of olive oil into the bottom of your slow cooker
Beat the egg with a fork in a separate bowl.
Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish.
Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings.
Place the chicken breast pieces in the bottom of the slow cooker
Layer 2-3 slices or 1-2 cups of mozzarella cheese on top, depending on how much cheese you like.
Cover chicken and cheese with entire jar of marinara sauce.
Close lid and cook on low for 5-6 hours or high for 3.
add more cheese when ready to serve if you want it to be extra cheesy.
 Serve over pasta

Recipe from http://www.chef-in-training.com/2012/01/crock-pot-chicken-parmesan/

Creamy Italian Dressing!

I made this homemade salad dressing for Catherine's birthday dinner & everyone loved it. It kinda tastes like the dressing from olive garden.

Ingredients:

1 packet Good Seasonings Italian Dressing

(Ingredients needed to make dressing; Olive oil, water, vinegar * you can use apple cider, white, or my favorite balsamic)

1/4 tsp oregano

½ tsp.  salt

¼ tsp black pepper

½ tsp. sugar

1 garlic clove crushed into paste ( you can use 1/4 tsp of garlic powder, or Tastefully simples garlic garlic or the already minced garlic from the grocery store, add more then 1/4 tsp if you like more garlic like me :)

½ tbsp mayonnaise

 

¼ cup olive oil

2 tbs apple cider vinegar

1 ½ tbsp water

 

4 tbsp Parmesan cheese ( grated )

 

 

Directions:

 

Whisk all of these in a bowl, or use a immersion blender. Refridgerate for an hour or so, so that the flavors come together. & enjoy!

 

Mint Chocolate Chip Cupcakes! ( Creme de'menthe cupcakes)

These are awesome, I came up with the recipe after taking ideas from others. These came out so great & I got such rave reviews.

 Preheat oven to 350 degrees.

Grease & flour 2 - 10" round pans or makes 24 cupcakes so just use cupcake liners in a muffin tin.

1 box Duncan Hines Devils Food Cake Mix
1 pkg. instant chocolate or vanilla pudding
4 eggs
1/4 C oil
3/4 C water
1 C sour cream
6 oz. Andes creme de menthe baking chips (this is what the bag looks like... http://www.amazon.com/Andes-Cr%C3%A8me-Menthe-Baking-10-Ounce/dp/B000V8ZFTM/ref=sr_1_11?ie=UTF8&qid=1331238613&sr=8-11

Mix all ingredients (except sour cream & mint pieces)
Then fold in sour cream & pieces.
MIX WELL.

Bake 40 min or until toothpick inserted in center comes out clean, cool.


Creme De'Menth Icing!


Ingredients:
•1/2 cup solid vegetable shortening
•1/2 cup (1 stick) butter or margarine softened
• Creme de'menthe  Liquor **See Not below**•4 cups sifted confectioners' sugar (approximately 1 lb.)
Makes: About 3 cups of icing.
** The strength of the mint (creme de'menthe flavor) depends on you. I wanted a real minty taste so I added a tablespoon at a time & kept tasting it. I used about 8 tablespoons of creme de'menthe liquor. I think had I used more it would have gotten runny, they i would have to have added more sugar. So definitely keep tasting your icing to make sure you get the flavor strength you like**
Directions:In large bowl, cream shortening and butter with electric mixer. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Start adding creme de'menthe a tablespoon at a time until desired flavor and consistency.

this icing can be stored 2 weeks. Re whip before using.

.

Decorate with pieces of creme de'menthe candies or Andes chocolate mints

Whole Roaster In the Cooker!





Dry Ingredients:
4 tsp salt
1 tsp onion powder ( I use onion onion by Tastefully simple)
1 tsp thyme
1/2 tsp garlic powder ( I use Garlic Garlic by Tastefully simple)
1/2 tsp black pepper

Other Ingredients:
1 oven stuffer roaster (6-8 lbs)
1/2 bag of baby carrots
4 stems of celery cut into chunks
1 large onion in large chunks

Directions:
1) Take  Oven Stuffer Roaster & remove giblets, neck etc.. from inside cavity.
Wash off chicken with cold water & sit inside of slow cooker on low.
2) mix up dry ingredients & sprinkle onto chicken.
3) add vegis
4) put lid on slow cooker  & cook on low for 6-8 hours

While cooking the vegis & chickens juices will collect to make a gravy. I served this with mashed potatoes.

Pepperoni & Cheese roll ups!

I made these for Super Bowl sunday & OMG they were awesome!

1 (8 ounce) package refrigerated crescent roll dough
4 Mozerella Cheese Sticks, halved
1 (3.5 ounce) package sliced pepperoni (beef or Turkey works well)

Directions:
Preheat oven to 350 degrees.

Take each triangle of crencent roll dough and place about 6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.

Crock Pot Root Beer BBQ Pulled Pork!

 

2-4 lb Pork roast or pork tenderloin

1 (12 ounce) can of root beer

1 (18 ounce) bottle of barbecue sauce

8 hamburger buns

 

1. Place the pork in a slow cooker and pour the can of root beer over the meat. Cover and cook on low for 6-8 hours or until pork shreds easily with a fork.
2. After pork has cooked, drain and discard the root beer. Shred the pork and place it back in the slow cooker. Pour the barbecue sauce over the pork and stir to combine. Serve immediately or keep warm in slow cooker until ready to serve. Serve on hamburger buns.

* I served mine with,http://laneysfoodblog.blogspot.com/2010/10/tastes-like-my-moms-coleslaw.html  it was delish!*

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White Bean Chicken Chili!

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic (minced)
• 1 (14.5 ounce) can chicken broth
• 1 (18.75 ounce) Diced tomato's with green chilies
• 1 (16 ounce) can diced tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander seed
• 1/4 teaspoon ground cumin
• 1 small bag frozen corn
• 1 pound diced, cooked chicken meat
• 1 (15 ounce) can white beans
• 1 pinch salt and black pepper to taste

Directions:

1. Heat oil, and cook onion and garlic until soft.
2. Stir in broth, tomatoes & chilies, and spices. Bring to a boil, then simmer for 10 minutes.
3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

( I served this over rice with homemade yeast rolls)

Cinnamon Swirl Banana Bread!

Cinnamon Swirl Banana Bread

• 3 over-ripe bananas, smashed up
• 1/3 cup melted butter
• 3/4 cup sugar
• 1 egg, beaten
• 1 tsp vanilla ( i used my homemade vanilla extract )
• 1 tsp baking soda
• dash of salt
• 1 1/2 cups flour

For the swirl:

• 1/3 cup sugar
• 1 Tbs cinnamon

1. Preheat oven to 350. Make sure to grease your loaf pan ( I used Pam) 
2. Mix bananas, butter, sugar, egg, and vanilla together. sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour. Be careful not to over-mix!
3. In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon.
4. Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.
5. Bake for 50-60 minutes or until tooth pick inserted in center comes out clean.

Apple Dumplings!

2 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1/2 cup butter
1 cup white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew ™

Directions
1. Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish.
2. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
3. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
4. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

Italian Sprinkle Cookies!!

*These are awesome with Coffee*



Ingredients

• 6 eggs
• 5 cups all-purpose flour
• 2 cups confectioners' sugar
• 2 tablespoons plus 1-1/2 teaspoons baking powder
• 1 cup shortening
• 3 teaspoons almond extract
• 1-1/2 teaspoons lemon extract
• GLAZE:
• 3-3/4 cups confectioners' sugar
• 1/2 cup warm milk
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• Colored sprinkles

Directions

• Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside. In a large bowl, combine the flour, confectioners' sugar and baking powder; on low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs. Gradually add beaten eggs (dough will be stiff).
• Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes (tops of the cookies will not brown, but bottoms should brown slightly).
• Meanwhile, in a small bowl, combine the confectioners' sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip two or three at a time into glaze. Remove with a slotted spoon or tongs; place on wire racks to drain. Immediately top with sprinkles. Let dry for 24 hours before storing in airtight containers. Yield: about 7 dozen.

Chocolate Mint Kiss Crinkles!

 

Ingredients:

2 cups all purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
2 cups granulated white sugar
1/2 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 cup powdered sugar
2 teaspoon green colored sugar (optional)
bag of mint truffle flavored Hershey's Kisses

Directions:

1. In a medium bowl, whisk together flour, cocoa powder, baking powder and salt; set aside.
2. In a large bowl, whisk together sugar, oil, and eggs until well mixed. Whisk in extracts.
3. Stir dry ingredients into wet ingredients just until combined. Cover bowl with plastic wrap and refrigerate for at least 2 hours.
4. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Roll dough into 1/2 Tablespoon balls. Roll balls into mixture of powdered sugar/green sugar. Place on cookie sheets about 1 1/2 inches apart. Bake for 11 to 13 minutes, until cookies crackle and dough doesn't look raw. While cookies are baking, unwrap the kisses and make some room in your refrigerator or freezer for the cookie sheets. When the cookies come out of the oven, immediately place a kiss in the center of each cookie and press lightly. The kisses will start to get melty, so it's best if you are able to place the cookie sheet (with the kiss cookies still on it) directly into the freezer or refrigerator until the kisses can cool off and set up.
* I got this recipe from the blog listed below these are sooooooo yummy. This might just be my favorite cookie of this year.
http://www.recipegirl.com/2007/12/15/chocolate-mint-kiss-crinkles/

Butter Cookies!

What you need:

1 cup butter (softened)
1 cup of sugar
1/4 tsp salt (omit if using salted butter)
1 1/2 tsp vanilla
1 egg
2 2/3 cup flour

Directions:

Pre-heat oven to 375*F
Blend together butter & sugar
Add rest of ingredients & mix well
Drop them onto cookie sheet or use a cookie press
Decorate if you would like
bake for 10 minutes

Cookie Dough Truffles!

These are awesome! Like eating raw cookie dough? if the answer is yes these are a MUST make for the holidays. There isn't any raw egg so eat to your hearts desire.

Ingredients
1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts or Pecans ( I use pecans)
1-1/2 pounds dark chocolate candy coating, coarsely chopped ( large bag of semi sweet morsels works well too)
1/2 stick of gulf wax (this is optional, it helps keep the chocolate from clumping & also make for a shine on the chocolate)

Directions
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips and nuts.
Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
In a microwave, melt candy coating & gulf wax; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.

Melting Snowman Cookies!

Someone posted these on there FB page & I couldn't resist making these for my kids. The kids just loved them & they really weren't that hard to make. I totally cheated & used pre-made sugar cookie dough. Just cut & bake!

What you need:
Pkg of sugar cookie refrigerator dough
1 bag of white chocolate chips or white chocolate disks ( you can buy the disks at craft or candy making stores)
1 bag of large marshmallows
Tube of black icing
Tube of Orange icing
Tube or red, blue or green icing or all if you want to be extra creative.

Directions:
Cut & bake cookies according to pkg directions. (cool)
Melt white chocolate & smear onto cooled cookies to make it look like a puddle.
before the white chocolate sets cut a large marshmellow on an angel & push into white chocolate.
using the tube of black icing put on eyes, mouth & arms
using orange icing squeeze on a carrot like nose
using the red, green and or blue icing, put on a scarf or buttons down the snowman.

Red Velvet Cake with Cream cheese icing!

INGREDIENTS

1/2 cup unsweetened cocoa powder
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups granulated sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 oz bottle of red food coloring (liquid)
2 tsp vanilla extract

  Vanilla Cream Cheese Frosting:1 package (8 ounces) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 tablespoons sour cream
2 tablespoons vanilla extract
1 box (16 ounces) confectioners' sugar

DIRECTIONS

1. Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Sift flour, cocoa powder, baking soda and salt. Set aside.

2. Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not over beat. Pour batter into prepared pans.

3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack.

4. For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Fill and frost cooled cake with frosting. 

Broccoli Chicken Divan!

• 1 pound chopped fresh broccoli or 1 large bag of frozen broccoli florets
• 1 1/2 cups cubed, cooked chicken meat
• 1 (10.75 ounce) can condensed cream of broccoli soup
• 1/3 cup milk ( I used 2%)
• 1/2 cup shredded Cheddar cheese ( I used reduced fat)
• 1 tablespoon butter, melted
• 2 tablespoons dried bread crumbs

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2.  cook broccoli until tender                   .
3. Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
4. Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.      

( I served this over egg noodles but it would be great over rice.)          

Bourbon Carrots!

This is a super easy side dish but has tons of flavor.

5 tablespons butter
5 medium carrots, peeled, diagonally sliced
1 medium onion, thinly sliced
2 tablepoons bourbon
1 teaspoon (or more) light brown sugar
salt to taste
*melt butter in large saucepan. add carrots and onion; mix well. stir in bourbon, brown sugar and salt. cook, covered,for 5 minutes or until carrots are tender

Christmas Cookie's 2011!!!

Here is my list of cookies I will be making this year. Some are ones I have done before with a couple of new ones thrown in. They aren't all cookies, some are  just too good not to be on the cookie platter.

1) Toll house chocolate chip cookies
2) Sugar cookie Cut-outs
3) Pizelles
4) Snicker Doodles
5) Peanut Butter balls
6) Cookie Dough Truffles
7) Peanut butter cup cookies
8) Chocolate raspberry sandwich spritz cookies
9) Chinese noodle cookies
10) Bourbon Balls
11)Butter Cookies
12) Chocolate Mint Cookies
Haven't decided on my 13th cookie, so we'll see.
13) Cranberry White chocolate cookies / Russian tea cakes/ or ginger bread people (Catherine's request)

Slow cooker lasagna! Weight Watchers Addition!

* I made this for my family & didn't tell them it was a low fat Weight Watchers version lasagna. They loved it, my brother even got seconds. After dinner I told them it was low fat & they couldn't believe it, it was that good.*

1 lbs lean ground meat or turkey ( I used ground meat)
1 small onion chopped

1 garlic clove minced

28 oz can of crushed tomatoes
15 oz can of tomato sauce
1 tsp salt  
1 tsp oregano
1/2 tsp basil
1 cup part skim ricotta cheese  
1 1/2 cups reduced fat mozzarella cheese
6 no cook lasagna noodles
1/2 cup shredded Parmesan cheese

Directions:
1) in a saucepan brown meat, add onions and garlic

2) after your meat & onions are cooked add tomato sauce, tomatoes, oregano, basil and salt to the meat. Lower heat for 5 minutes and stir frequently.

3) In a separate bowl combine ricotta, & mozzarella cheese, mix & set aside

4) Divide the meat mixture into thirds. Place 1/3 meat/tomato sauce on bottom of slow cooker. Cover the meat with 3 of the no cook noodles ( you can break them in half to make them fit better. Then spread half of the cheese mixture over noodles. Add another 1/3 of meat sauce over cheese. Cover again with 3 remaining noodles. Cover with remaining cheese mixture followed by remaining sauce. Place lid on cooker and cook on low for 4-6 hours.

5) turn off cooker & add parm cheese ( this is optional, you do not have to add parm cheese serve it on the side or no at all) put lid on & let melt for 5 or so minutes. Serve.

Slow Cooker Apple Butter!

What do you do with all falls yummy apples? You make things & this is one thing that is very easy. Although time consuming it's a great addition to your jams & jellies that you have made all year to eat this winter. Who wouldn't want  fresh homemade apple butter in the dead of winter when nothing is growing.


5 1/2 cups apples peeled cored and chopped finely
2 cups white sugar
2 tsp ground cinnamon
1/4 tsp ground clove ( if you want your butter to be less spice add less )
1/4 salt

What to do:
Place your apples in a slow cooker/crock pot
In a bowl mix the remaining ingredients pour over apples & stir to coat
Cover and cook on high for 1 hour
reduce heat to low & cook for 9-12 hours, stirring occasionally. cook mixture till thick and dark brown
uncover and cook for another hour on low
using a whisk whisk until desired smoothness
spoon into sterile containers, cover refrigerate or freeze.

(Even little ones love this stuff)

Homemade Vanilla Extract!

never pay $12.99 for a small bottle of vanilla extract ever again. As much baking as I do, there had to be a cheaper way to get vanilla. My good friend Sarah turned me onto making my own, because hot damn it's about the easiest thing to make. Join me in making your own, saving money and tasting about the best vanilla extract out there... your own.

Here is what you will need to make one jar, you can totally make as much as you want ( I made 3 jars):

Quart Size glass jar with lid
6 vanilla beans ( I got mine online from this place http://www.amazon.com/Premium-Bourbon-Madagascar-Vanilla-Beans-Approx/dp/B002C1CYK4/ref=sr_1_22?s=grocery&ie=UTF8&qid=1321290246&sr=1-22

2 cups of vodka or bourbon ( I used vodka & one that was on the cheaper side) You will use 2 cups of vodka to every 6 vanilla beans.

Here is what do to:

take your vanilla beans & using a sharp knife or kitchen shears cut in half length wise leaving an inch to half inch together at the top of bean.
Shove the beans into the quart jar & add 2 cups vodka.
Put lid on jar and shake
Shake every few days or so
you will have the most amazing extract in 8-12 weeks. The longer the beans sit the stronger your vanilla will be. & what makes this better is the beans will last a few years, every time you use your vanilla add more vodka  to the beans & its the gift that keeps giving. Awesome right?

Pumpkin Roll!

I was only able to take one picture of this as it got eaten so darn quick. This is a definite must have for any thanksgiving feast. This is Libbys classic pumpkin roll recipe and it doesn't need any changing.

Ingredients

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)
• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar (optional)

Directions

1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

ButterNut Squash!

It's squash time here & I have been trying many new things with squash. Good thing I did because my son is a huge fan of spaghetti squash, who would have known. Anyway this is a great recipe for butternut squash, my mom & I totally make a meal out of it but it's a great side dish. yuummmm.

1 (4 pound) butternut squash - peeled, seeded, and cubed

1/3  onion, minced

1/4 cup extra-virgin olive oil

1/2 cup Italian bread crumbs

1 tablespoon minced fresh thyme (if you don't have fresh use dried & 1 tsp.)

6 ounces crumbled feta cheese

sea salt and ground black pepper to taste

1/4 cup Italian bread crumbs

Directions

1. Preheat an oven to 425 degrees
2. Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme, and feta cheese in a large mixing bowl. Season with salt and pepper. Pour the mixture into a large baking dish. Sprinkle 1/4 cup bread crumbs over the squash.
3. Bake in the preheated oven until lightly browned on top, 35 to 40 minutes

Kitty Litter Cake! (fun for Halloween)

2 pkgs of any type of cake mix ( I used a vanilla cake mix)
1/2 cup chocolate chips ( this is optional)
2 Tubs of icing, any flavor ( I used vanilla and chocolate)
1 pkg of vanilla sandwich cookies ( I used a store brand)
a few tootsie rolls ( I used 3 medium sized & 2 large)
1 litter box (new from the store, I got mine at walmart for super cheap like $1.00)
1 litter box scooper ( again new from the store & walmart)

Directions:
put wax paper in a dish & spray with Pam.
Make cake according to directions ( add mini chocolate chips optional) ( I baked in a 13'9 inch dish) bake until completely cooked in the middle. (test with tooth pick)
Once completely cooled flip cake into cleaned new litter box
spread with icing as much or as little as you would like.
Crush sandwich cookies in a food processor till it looks like kitty litter. pour over cake. I only used a row of cookies to cover my cake use as much or as little as you like.
unwrap tootsie rolls and place on microwave safe plate microwave for 5 second increments until soft & pliable.drop into kitty litters scoop a little of the litter onto the Tootsie roll for poop like effect.
Sit scooper inside litter & enjoy