Carrot Honey Loaf Recipe

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Homemade carrot cake-How good can it get. This cake is, heavy, rich and moist with a delicious combination of spices. There is very little prep time involved, but it does take about an hour in the oven so allow yourself enough time.

Carrot Honey Loaf Recipe
 
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Serves: 1 loaf
Ingredients
  • 2 large eggs (at room temperature)
  • ¾ cup canola oil
  • ¾ cup honey
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 cups grated carrots
Instructions
  1. Preheat oven to 350F
  2. In a large bowl mix together the eggs, oil, honey, and vanilla until smooth.
  3. In another bowl whisk together all the dry ingredients until well combined.
  4. Mix the dry ingredients into the wet ingredients until just combined and then mix in the grated carrots.
  5. Pour batter into a 9 x 5 loaf pan lightly sprayed with cooking spray. Bake for 1 hour or until a tooth pick inserted comes out clean. Let cool for a bout 10 minutes, remove from pan, and cool on a wire rack before serving.

Adapted from Taste of Home magazine 

Instant Pot Mini Hunter Chicken

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This Instant Pot Mini Hunter Chicken recipe looked really good so I thought I would give it a try. It is cooked in an Instant Pot so I knew it wouldn’t take all that long to put together.

Because of the type of sauce in this recipe I thought it would be real good served over pasta, but the original recipe served this dish over polenta. Well I have never made polenta before so I thought I would give it a try. I have include a link to the recipe for the polenta I used because it is some of the best I ever eaten; give it a try.

The only thing I would do different with this recipe is to allow a little more time to cook the sauce down, to thicken it a little bit, after the chicken is removed from the Instant Pot.

Instant Pot Mini Hunter Chicken
 
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Recipe type: Pressure Cooker
Cuisine: Italian
Serves: 4
Ingredients
  • 1 tablespoon vegetable oil
  • ½ medium onion sliced
  • 8 ounces fresh mushrooms (sliced)
  • 2 cloves garlic (crushed and minced)
  • ¼ cup red wine
  • 3 pounds bone-in chicken thighs or quarters
  • 1 can diced tomatoes with juice (28 ounces)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ cup water
Instructions
  1. Select the sauté function on the instant Pot. When the inner pot is hot add the oil, onion, mushrooms, and garlic and cook until mushrooms have given up some of their moisture; about 5 minutes. Add the wine and stir off any dripping stuck to the bottom of the inner pot.
  2. In a bowl mix together the tomatoes, water, and seasonings until well combined.
  3. Place the chicken over the mushroom mixture and pour the tomatoes over the top.
  4. Secure the lid and set Instant Pot to pressure cook for 20 minutes.
  5. When pressure cooking is done carefully turn the valve to vent to release the pressure and then carefully remove the lid.
  6. Remove the chicken to a serving platter. Serve the sauce and chicken over polenta – or pasta your choice.

 

Rich and Creamy Polenta Recipe

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I have only eaten polenta a couple of times and I will have to say I was not very impressed. I was planning on preparing an Instant Pot recipe and it recommended serving the dish with polenta, so I decided to give it a try. My wife and I both were pretty impressed with this Polenta; it was outstanding. It does take a little time, but it is well worth the effort; we will be sure to make it again.

Rich and Creamy Polenta Recipe
 
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Recipe type: Side
Cuisine: Italian
Serves: 4
Ingredients
  • 4 cups water
  • 1 teaspoon salt
  • 1 cup cornmeal
  • 3 tablespoons butter (divided)
  • ½ cup shredded parmesan cheese
Instructions
  1. Place the water and salt into a medium size sauce pan and bring to a boil. Gradually add the cornmeal while constantly stirring with a whisk to avoid creating any lumps.
  2. Reduce heat to low and continue stirring until polenta starts to thicken. Cover and continue cooking for 30 minutes, stirring every 5 to 6 minutes with a wooden spoon.
  3. Polenta is done when it is creamy and all individual grains are tender. (should not be gritty at all)
  4. Remove from heat and stir in 2 tablespoons of butter – when butter is half melted mix in the cheese stirring until butter and cheese are completely melted; cover and let rest of 5 minutes.
  5. Top polenta with remaining butter and garnish with more cheese if desired,

Adapted from Allrecipes

Grilled Pepper and Onion Hot Dogs

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This recipe is super simple with amazing taste. 10 minutes of prep time and 15 minutes on the grill, and your hot dogs are ready to serve.

Grilled Pepper and Onion Hot Dogs
 
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Recipe type: Grilling
Cuisine: Italian
Serves: 8
Ingredients
  • 1 medium green bell pepper (cut into strips)
  • 1 medium red bell pepper (cut into strips)
  • 1 small sweet onion (sliced)
  • ¼ cup Zesty Italian dressing
  • 1 package of hot dogs
  • Hot dog buns
Instructions
  1. Prepare and preheat grill to medium heat
  2. Place peppers and onion on a large sheet of heavy duty aluminum foil and drizzle the dressing over the top. Fold the foil over the vegetables to form a packet.
  3. Grill vegetables for 15 minutes or until crisp-tender.
  4. After 6 minutes start grilling the hot dogs, grilling them until heated through. (Turn packet and hot dogs occasionally while grilling) this is also a good time to toast the buns if you wish to do so.
  5. Remove the foil packet from the grill and cut a few slits in the top to release the steam, and then open carefully. Serve the hot dogs topped with the vegetable mixture

hot dog picture 3

 

Sweet and Tangy Country-Style Pork Ribs

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I love doing barbecued pork ribs on the grill. I can safely say next to beef steak they are my favorite.

This Country-Style Pork Ribs recipe is very simple to prepare, and they are delicious.

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Sweet and Tangy Country-Style Pork Ribs
 
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Author:
Recipe type: Grilling
Serves: 4
Ingredients
  • 4 teaspoons brown sugar (packed)
  • 1 tablespoon kosher salt
  • 1 tablespoon chili powder
  • ⅛ teaspoon cayenne pepper
  • 4 pounds country style bone-in ribs
  • ½ cup barbeque sauce (plus extra for serving)
Instructions
  1. In a small bowl mix together the brown sugar, salt, chili powder, and cayenne pepper.
  2. Rub the spice mixture into the ribs on all sides. Cover with plastic wrap and refrigerate for 1 – 24 hours.
  3. Prepare grill and preheat grill for 15 minutes or until grill is hot. Leave main burner on and shut off all other burners; trying to maintain a temperature of 350F. Grill ribs on hot side of grill until nicely browned, move ribs to cooler side of the grill, and coat with ¼ cup of the barbeque sauce. Cook for 6 minutes and flip ribs; coat with the remaining sauce.
  4. Grill to an internal temperature of 350F, remove to serving platter and let rest 10 minutes before serving.
  5. Note: if using a small grill you may need to leave both burners on low to maintain the temperature.

Adapted from Cooks Country

Chicken Leg Quarters for Two Recipe

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This is a super simple recipe that’s just the right amount to serve two people. There is very little prep time, and the barbequed like glaze is delicious.

If you need to serve more people just double the recipe.

Chicken Leg Quarters for Two Recipe
 
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Author:
Recipe type: Main
Serves: 2
Ingredients
  • 2 chicken leg quarters
  • 1 tablespoon vegetable oil
  • ¼ cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon stead sauce (I used A-1)
  • Dash of hot sauce
Instructions
  1. Preheat oven to 350F and lightly spray an 8 x 8 baking dish with cooking spray.
  2. In a medium size bowl mix together the ketchup, Worcestershire sauce, vinegar, steak sauce, and hot sauce until well combined.
  3. Using the oil in a large skillet over medium high heat brown chicken on both sides and arrange them on the bottom of the baking dish.
  4. Spoon the sauce over the top of the chicken.
  5. Bake uncovered for 50 – 60 minutes to an internal temperature of 180F.

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Adapted from Allrecipes Cook Book

Shepherd’s Pie for Two

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This Shepherd’s Pie for Two is a delicious one dish recipe, and just the right amount for two people. It does require a little time to put it all together but it is well worth the effort.

I used frozen peas and carrots in this recipe and cooked them from the frozen state and it worked out real well.

Shepherd’s Pie for Two
 
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Recipe type: Cooking for Two
Serves: 2
Ingredients
  • 1 pound potatoes peeled and cut into 1 inch pieces
  • Salt and pepper
  • 5 tablespoons unsalted butter (divided)
  • 1 ½ cups frozen peas and carrots
  • 1 small onion (finely chopped)
  • 12 ounces lean ground beef
  • 1 tablespoon tomato paste
  • 1 large garlic clove (minced)
  • ¼ teaspoon dried thyme
  • 1 tablespoon all-purpose flour
  • ½ cup chicken broth
  • ¼ cup dry white wine
  • 2 teaspoons soy sauce
Instructions
  1. Place potatoes in a medium sauce pan covered with water and 1 tablespoon of salt. Cook until tender; drain. Add the half and half and 4 tablespoons of butter to the potatoes and mash until smooth. Cover and set aside.
  2. Using the remaining tablespoon of butter in a 10 inch skillet cook the onion, peas, and carrots, until softened. Add the ground beef, ½ teaspoon salt, ½ teaspoon pepper and cook breaking burger up until burger is no longer pink inside.
  3. Stir in the tomato paste, garlic, and thyme; cook until fragrant (about 1 minute) stir in the flour and cook for 1 more minute. Mix in the broth, wine, and soy sauce and cook until mixture is slightly thickened.
  4. Spoon dollops of mashed potatoes over the top and spread it out in a layer over the filling. Drag fork tines over the top to create the ridges.
  5. Place oven on broil and move skillet to the oven, about 5 inches from the element, broil until potato topping is golden brown.

shepherds pie picture 2

Adapted from Cooks Country

Instant Pot Lasagna Recipe

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Wow – this Instant Pot Lasagna recipe is super-fast and really good. If you have an electric pressure cooker give this one a try.

Instant Pot Lasagna Recipe
 
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Recipe type: Instant Pot
Serves: 6
Ingredients
  • 1 pound 90% lean ground beef
  • ½ teaspoon Italian Seasoning (crushed)
  • ¼ teaspoon garlic powder
  • 16 ounces uncooked lasagna noodles (break into 2 inch pieces)
  • 48 ounces Italian spaghetti sauce or traditional
  • 3 cups water
  • 2 cups shredded mozzarella cheese
  • 1 cup ricotta cheese
  • Salt and pepper
Instructions
  1. Season the beef with the Italian seasoning and garlic powder. Set Instant Pot to Sautee setting and cook burger, breaking it up, until no longer pink inside; press cancel and drain any excess fat if needed.
  2. Add the noodles, sauce, and water to the pot, lock the top, and set to pressure cook for 5 minutes.
  3. When done press cancel and use the fast release method to release the pressure. Stir in half of the mozzarella and one half of the ricotta cheese. Season with salt and pepper to taste and top with spoonful’s of the remaining ricotta cheese, and sprinkle the remaining mozzarella cheese over the top. Cover and let rest until cheese is melted. (2-5 minutes)
  4. Serve hot.

Adapted from Kraft Recipies

Triple Layer Peanut Butter Brownies

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These brownies were a big hit. They are rich, moist, and delicious – the trouble is it is hard to eat just one. This recipe uses a boxed brownie mix, but I am sure you could substitute your own brownie recipe in place of it.

It takes a little bit of time to put it all together but it is well worth the effort.

Triple Layer Peanut Butter Brownies
 
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Recipe type: Dessert
Serves: 24 depending on size
Ingredients
  • 1 package brownie mix (19 to 21 ounces)
  • 1 package vanilla instant pudding
  • 1 cup cold milk
  • 1 cup creamy peanut butter
  • ½ cup powdered sugar
  • 1 ½ cups cool whip (frozen)
  • 3 ounces semi-sweet chocolate
  • 1 cup roasted peanuts (roughly chopped)
Instructions
  1. Prepare and bake brownies in a 13x9 inch pan according to package directions; set aside to cool.
  2. While brownies are cooling using an electric mixer with whisk attachment mix the milk and pudding together for 2 minutes. Add the peanut butter and sugar, and mix until well combined.
  3. After brownies are completely cooled spread the pudding mixture over the top of the brownies.
  4. Place the chocolate and cool whip in a medium size microwavable bowl and microwave for 1 minute stirring every 30 seconds until chocolate is melted and mixture is thoroughly combined. Spread chocolate mixture over the top and sprinkle with nuts.
  5. Refrigerate and cool for at least one hour before serving.

Adapted from Kraft Recipes

 

Boogaloo Wonderland Sandwiches

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These Boogaloo Wonderland Sandwiches are pretty much like glorified sloppy joes. They are simple and fast to prepare, and it is the type of recipe the kids are sure to love. The American cheese is a key ingredient for this recipe, so don’t substitute with a different variety of cheese.

Boogaloo Wonderland Sandwiches
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • Sauce
  • 1 cup ketchup
  • 3 tablespoons cider vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • ¾ teaspoon dried thyme
  • ¾ teaspoon dried mustard
  • ¾ teaspoon granulated garlic
  • ¾ teaspoon chili powder
  • ¼ teaspoon black pepper
  • Sandwiches
  • 1 tablespoon vegetable oil
  • 1 ¼ pounds lean ground beef
  • 1 medium onion (sliced thin)
  • 1 teaspoon pepper
  • ¾ teaspoon salt
  • 4 sub rolls (6 inch sliced lengthwise with one side intact)
  • 8 slices American cheese
Instructions
  1. Directions for Sauce
  2. Mix all ingredients together in a small sauce pan over medium high heat. Bring mixture to a boil, reduce to simmer, and cook stirring constantly until slightly thickened; set aside.
  3. Directions for sandwiches
  4. Preheat oven to 350F – oven rack in middle position.
  5. Using the oil in a large nonstick skillet over medium high heat cook the onion and burger seasoned with the salt and pepper until liquid has evaporated and burger starts to sizzle (break burger up with a spoon as it’s cooking.) Add one cup of the prepared sauce, bring mixture to a boil, reduce heat to medium, and simmer until slightly thickened about 1 minute.
  6. Place rolls on a baking sheet and divide the meat mixture evenly over the bottom of the rolls. Top each sandwich with 2 slices of cheese. Bake until cheese has melted and sandwiches are heated through (about 5 minutes). Spread any remaining sauce over the top of each sandwich, fold, and serve hot.

Adapted from Cooks Country