Sunday, September 25, 2011

Shortcut Carrot Cake

Elegant, light & delectable are the adjectives I use to describe this cake. Again, my dear friend and neighbor, Lisa, shared this recipe with me. I think she found it in a magazine.


1 pkg. (2-layer size) spice cake mix
3 large carrots, shredded (about 2 cups)
8 oz. can crushed pineapple, drained
1 cup chopped pecans
2 - 8 oz. pkgs. cream cheese, softened
2 cups powdered sugar
8 oz. tub Cool Whip


1. Preheat oven to 350 degrees.
2. Prepare cake batter as directed on package; stir in carrots, pineapple and 3/4 c. nuts. Pour into 2 (9-inch) square pans sprayed with cooking spray. (Lisa baked her cake in a 9x13 pan, and it worked great.)
3. Bake 25-30 minutes or until toothpick inserted in center comes out clean. If using 9-inch square pans, cool pans 10 minutes; invert onto wire racks. Remove pans. Turn cakes over, cool completely.
4. Beat cream cheese and sugar until well blended. Whisk in Cool Whip.
5. If using a 9x13 cake, spread frosting on top of cake and then top with remaining nuts. If using 9-in squares, stack cake layers on plate, spreading frosting between layers and on top and sides of cake. Top with remaining nuts.
6 Keep refrigerated.

Pumpkin Muffins

My neighbor Lisa is a wonderful cook! She brought some of these pumpkin muffins over the other day, and I had to have the recipe. Not only are they scrumptious, but they are healthy too (well, minus the sugar...but you gotta have it ☺) butter, though. ☺ Anyway, it's quite an autumn treat.


2 cups white flour
1 cup whole wheat flour
2 cups sugar
4 eggs
1 cup vegetable oil
1/2 tsp. cinnamon
2 tsp. baking powder
2 tsp. baking soda
15 oz. can pumpkin
1 cup chocolate chips
walnuts (optional)
raisins (optional)


1. Preheat the oven to 350 degrees.
2. Grease the muffin tins or line them with paper baking cups.
3. Mix the flours, sugar, eggs, oil, cinnamon, baking powder & baking soda in a large mixing bowl. Stir until well blended.
4. Add the pumpkin and mix well.
5. Blend in the chocolate chips (or walnuts or raisins)
6. Spoon the mixture into the muffin tins until each cup is about half full.
7. Bake for 19 minutes.
*makes about 35 muffins*

Homemade Butterfingers

I saw this recipe at a blog I follow, and I couldn't believe my eyes. It only takes three ingredients (candy corn, peanut butter & chocolate almond bark), and you have some AMAZING Homemade Butterfingers.

Thursday, September 8, 2011

Texas Caviar

My friend Celia (aka Beth's Mother-in-Law) gave me this awesome recipe. It's quite tasty with Tostito Scoops or Frito Scoops!

1 can black-eyed peas, drained & rinsed
1 can black beans, drained & rinsed
1 can corn (yellow & white), drained & rinsed
1 small jar chopped pimentos, drained
1 cup celery, chopped
1 red onion, chopped
1 small jar red hot peppers, chopped (B&G sandwich toppers ~ 8oz.)

1 cup vegetable oil
1 cup cider vinegar
1 cup sugar


1. Stir all ingredients for dressing in a sauce pan and bring to a boil to dissolve sugar.

2. Let dressing cool.

3. Mix everythingtogether.

4. Put in glass jars and place in refrigerator. (Makes 2 quarts)