With Easter almost here....

I thought I would add a cake recipe! I love this cake!!! For Easter I decorate the top with jelly beans and die some coconut green or add some bunnies etc...

Yummy carrot Cake: I double it to make a sheet cake since we usually have ppl over for Easter dinner!!

4 eggs
1 1/4 cups vegetable oil
2 cups sugar
2 cups flour
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
few drops vanilla (optional)
3 cups grated carrots
1/2 cups chopped pecans

Beat eggs, mix with oil, then sugar. Combine dry ingredients then mix all together. Add grated carrots and pecans.
Bake in three greased 8" cake pans or 9" tube pan at 350°F for about 25-30 minutes (depends on pan used) or until a toothpick inserted in center of cake comes out nearly clean.

Frost with Cream Cheese Frosting.



CREAM CHEESE FROSTING:

1 lb. confectioners' sugar, sifted
1/4 lb. butter, softened
1 8-oz. pkg. cream cheese, softened
2 tsps. vanilla


Combine butter and cream cheese. Stir in sugar, add vanilla . Ice cake.

Cafe rio chicken & Dressing...

Ingredients:

4 lbs boneless skinless Chicken
1 1/2 cup brown sugar
1 1/2 cup salsa
1 can cola beverage or root beer

Put everything into the crock pot for 8 hours on low. Remove meat and shred. Skim fat off juices. Put meat back into crock pot and let juices absorb into meat. Works well to make ahead and freeze.

Cafe Rio Cilantro Ranch Dressing

1 pkg. Hidden Valley Ranch dressing mix
3 T Salsa Verde or green chills

1/2 tsp. Tabasco sauce
1/2 bunch cilantro (fresh)
2-3 small cloves garlic
3/4 cup mayo
2/3 cup sour cream
Grated lime peel and juice from one lime
Buttermilk to thin to correct consistency

Place all ingredients into blender and mix until smooth.

One of our very favorites dinners!! Soo good with guacamole and all the fixings!!

Apple Muffins...

Ingredients:
2c all purpose flour
1/2 c white sugar
3 tsp baking powder
1/2 tsp salt
3/4 c apple juice
1/3 c vegetable oil or ( for healthier muffins substitute apple sauce)
1 egg
1 tsp ground Cinnamon
1 c apples-peeled, cored and finely diced.

Directions:
1. heat oven to 400 degrees F. Grease bottoms only of 12 muffin cups or line with baking cups.
2. In medium bowl, combine flour, sugar, baking powder, cinnamon, and salt: mix well. In a small bowl, combined apple juice, oil, and egg: blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Stir in chopped apples.
3. Fill cups 2/3 full. Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Heavenly Chili...

Ingredients:

1 lb. boneless, skinless chicken, cubed
1 med onion, chopped (or dried, minced onion)
¼ tsp. garlic powder
1 Tbl. Vegetable oil
3 cans (15 ½ oz.) Great Northern Beans, drained
1 can (14 ½ oz) chicken broth
1 sm. can chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
½ tsp. pepper
1 cup sour cream
½ cup whipping cream (or evaporated milk)

Directions:
Saute chicken in oil.
When well cooked, add the spices, green chilies and broth and bring to a boil.
Add the beans and bring to a boil again.
Reduce heat and let simmer for 30 minutes.
Remove form heat and stir in sour cream and whipping cream. Serve immediately for rave reviews!

Taco soup..

Ingredients:
1 lb lean ground beef (or turkey)
1 onion, chopped
1 pkg taco seasonings
1 pkg dry Ranch seasonings
2 large cans diced tomatoes, undrained
1 can Rotel tomatoes, undrained
1 can black beans
1 can pinto beans
1 can whole kernel corn

Steps:
Brown meat and onion.
Drain. Add seasonings.
Drain beans and corn.
Add to meat along with tomatoes. (I also added 1 can of water to give it more broth).
Simmer until well blended and hot. Eat and enjoy.

*Add a bit of grated cheese or sour cream and this simple soup is perfect for cold nights.
:)

Mexican Lasagna..

Ingredients:
1 lb. ground beef
2 eggs, beaten
1 (16 oz.) can tomatoes, cut up and drained
1 (6 oz.) can tomato paste
6 oz. lasagna noodles, cooked and drained
1 lb. Mexican Velveeta cheese spread, sliced
1/2 c. chopped onion
2 c. cottage cheese ( I don't use cottage cheese because I don't like It! I use a spicy cheese or mozzarella!)

Steps:

Brown meat; drain.
Add onions, cook until tender.
Stir in tomatoes and tomato paste.
Combine cottage cheese and eggs.
Put 1/2 of noodles in 12x8 inch dish plus meat mixture and slices of cheese.
Repeat layers of noodles, cottage cheese and meat mixtures. Bake at 350 degrees, 45 minutes. Top with remaining cheese spread and bake until cheese begins to melt.

YUMMY!

Stroganoff-Style Chicken

Prep Time: 15 min.
Cook Time: 25 min.

Ingredients:
2 tbsp. vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound), cut into strips
2 cups sliced mushrooms (about 6 ounces)
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Cream of Chicken Soup
1/2 cup plain nonfat yogurt
1/4 cup water
4 cups medium egg noodles, cooked without salt and drained
Paprika

Instructions:
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.

Heat the remaining oil in the skillet over medium heat. Add the mushrooms and onion and cook until they're tender.

Stir the soup, yogurt and water in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook until the chicken is cooked through. Sprinkle with the paprika, if desired. Serve the chicken and sauce with the noodles.

Serves 4. ( I usually double this!)

*Tip* After adding the yogurt, try not to let the stroganoff come to a boil or the sauce will curdle. Its flavor will be fine--it just won't look as creamy.