Carrot Pineapple Cake

The name may sound healthy, but trust me, this one's a gooey, moist, delectable winner. My hubby requests this cake every time he get's to put in his "two cents." Thanks to Cynthia Prince (my mother in law), an amazing chef and baker, to whom I owe this recipe. I think she originally got it from the Better Homes and Garden's Cook-book (the older version).

1 ½ cup flour

1 cup sugar

1 t baking powder

1 t soda

1 t ground cinnamon

½ t salt

Stir or sift all dry ingredients together

Add:

2/3 cup salad oil

2 eggs

1 cup finely shredded carrots

½ cup crushed pineapple with syrup (1 cup in a can)

1 t vanilla

Mix till moistened. 2 minutes on medium speed. Pour into greased pan and bake 350 for 35 minutes.

This makes enough for one 9x9 pan. If you are feeding a larger crowd (or just want more left-overs :), I would suggest doubling the recipe to fit into a bundt or 9x13 pan.

This may be common sense, but I would highly suggest cream cheese frosting above any other kind with this cake!

Whole Wheat Muffins

I got this recipe from a friend that I used to work with. She is a great cook and DOESN'T like to share her recipes, so I feel lucky to have this one. It has become a favorite for our whole family and is my favorite thing to have around when I have a newborn, am nursing and am always starving. It is a quick, relatively healthy and satisfying snack.

1 c. oil (you can replace all or half of this with applesauce for a healthier result. It still tastes great.)
2 eggs
1 t. salt
2 c. brown sugar
2 c. milk
4 c. wheat flour
2 t. vanilla
2 t. baking soda

Mix all ingredients. Pour into muffin cups (after putting the paper liners in, of course). Bake at 350 degrees for 20 minutes. Makes 2 1/2 - 3 dozen.

Cheesy Mashed Cauliflower

This is a delicious substitute for mashed potatoes. It is a Rachel Ray recipe. Garlic and Herb flavored Boursin is found in the deli section and is a little pricey. I'm sure you could substitute a less expensive soft flavored cheese ( I wonder if cream cheese with garlic salt and chives or green onion would work? Just a thought- I think I might try it next time.)

1 cup chicken broth

1 large head cauliflower

1/3 cup, abut 3 ounces, Boursin or other garlic and herb soft cheese

1 handful of grated Parmigiano-Reggiano

1/8 tsp. grated nutmeg

3 T. chives, snipped

Put chicken stock and about 1 T.evoo in a deep pot. Trim away greens and stems from the base of cauliflower. Cut away the core with a sharp paring knife. Set cored head into the pot with broth. Cover pot and bring to a boil. Reduce heat to medium low and cook cauliflower, covered, until tender, 8-10 minutes. Uncover the pot and mash the cauliflower. Let some liquid cook off as you smash the cheeses into the cauliflower. As the mixture thickens, turn off the heat and season with salt, pepper, and nutmeg. Stir in or top with chives.

Curried Chicken Salad

This is another Ina Gartner recipe. My husband served his mission in Japan and developed a taste for curry. I'm not as crazy about it, but I love this salad. It is really tasty and good. Both times I made it, I left out the raisins, but I think I might try them next time . .. or craisins. I substituted chicken stock for the wine. It makes a little too much dressing, so you could use less mayo and chicken stock and still have plenty.

What is Major Grey's chutney? I had no idea, but asked at the grocery store and was taken not to the jam section, but to the pickle/ barbecue sauce section. Major Grey is a flavor and man, is it good. You use about 1/2 bottle in the recipe. Okay, here's the recipe:

Ingredients

• 3 whole (6 split) chicken breasts, bone-in, skin-on
• Olive oil
• Kosher salt and freshly ground black pepper
• 1 1/2 cups good mayonnaise (recommended: Hellman's)
• 1/3 cup dry white wine
• 1/4 cup chutney (recommended: Major Grey's)
• 3 tablespoons curry powder
• 1 cup medium-diced celery (2 large stalks)
• 1/4 cup chopped scallions, white and green parts (2 scallions)
• 1/4 cup raisins
• 1 cup whole roasted, salted cashews

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.

For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.

Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

Chicken Roll ups

This recipe is an old stand-by at the Hinton house. I thought everybody made these happy little sandwiches, but recently I was talking to someone who had never heard of them. So here's the simple and delicious recipe.

2 cans Pillsbury Crescent rolls

2 cups cooked chicken, diced (you can use leftover, canned chicken, or boil or bake some breasts and chop em up)

8 oz. mushrooms, diced (you can use canned mushrooms, too)

3 green onions, chopped

8 oz. cream cheese

1/3 cup butter, melted (I have been skipping the butter, and they are still good)

Breadcrumbs (I like Japanese Panko bread crumbs- that's what's in the picture mixed with wheat germ)

Wheat germ, opt. (I keep a jar of wheat germ in the freezer and put some in with the bread crumbs to bump up the nutrition. I've actually used wheat germ only and they turn out great)

Chicken gravy, canned or bottled

Mix cream cheese with the mushrooms, green onion and chicken. Use your hands- it's so much easier than a spoon.

Spray a large cookie sheet. Open crescent rolls and separate. Put a spoonful of the cheese mixture in each roll and pull the dough around the cheese and seal. Dip rolls in butter and bread crumbs and place on cookie sheet. Bake according to roll directions. Serve with gravy.

Summer Squash Casserole

You know all is right in the world again when you get the first yellow summer squash out of your garden each summer. That happened here just this week. It makes me hungry for my "made it forever"

Summer Squash Casserole

2 small summer yellow squash

2 small zucchini

2-3 carrots, peeled and chopped

1 onion, chopped

Fill a 2 qut. pan with squash, zucchini and carrots and boil in salted water until tender, but not mushy (You are going to bake the veggies, so you don't want them all the way done.)

Meanwhile, saute the onions in 4 T. butter (can substitute part olive oil). Stir in:

1 1/2 cups herbed stuffing mix

1 can cream of chicken soup

1/2 cup sour cream

Add drained vegetables and stir gently. Put into a 1 1/2 quart casserole dish. Melt 2 T. butter

Sprinkle 1 cup herbed stuffing mix over the casserole and pour butter over that. Bake for 30 minutes in 350 oven.

Way Too Much Fun

How did I spend ALL of Gabbi's nap-time today?

Did I have other things I probably should have accomplished?

Decorating cupcakes = My new favorite past-time.

I got a decorating kit with a coupon at Michaels, this recipe from my visiting teacher, and went crazy.

Vanilla Buttercream Frosting

Betty Crocker Cookbook, thanks to Cady Jardine's suggestion

Prep:10 min, 12 servings, about 1 3/4 cups of frosting

3 cups powdered sugar

1/3 cup butter or margarine, softened

1 1/2 tsp vanilla

1 to 2 Tbl milk

1. In a medium bowl, mix powdered sugar and butter with a spoon or electric mixer on low speed. Stir in vanilla nd 1 Tbl of the milk.

2. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frost 13 x 9 cake generously or fills and frosts and 8 or 9 inch 2 layer cake.