Easy Carrot Cake Loaf

 

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups grated carrots
• 1/2 cup chopped pecans (optional)

Instructions:

Preheat the oven to 350°F. Grease a 9×5 inch loaf pan with cooking spray.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In a large mixing bowl, beat together the sugar, oil, eggs, and vanilla extract until well combined.
Gradually mix in the dry ingredients until just combined.
Stir in the grated carrots and chopped pecans (if using).
Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Slice and serve the cake as desired.

Tips:

You can use a food processor to grate the carrots quickly and easily.
If you prefer a sweeter cake, you can add some brown sugar or honey to the batter.
For a healthier version, use whole wheat flour and replace the vegetable oil with applesauce or mashed bananas.
You can also add some raisins or shredded coconut to the batter for some extra texture and flavor.
In conclusion, this Easy Carrot Cake Loaf recipe is a delicious and simple cake that’s perfect for any time of day. With its moist texture and warm spices, it’s sure to become a family favorite. So why not try this recipe and enjoy a tasty treat with your loved ones?

BEEF AND CHEESE MEXICAN SANCHILADAS

 

Ingredients

• For the Beef Filling:
• 1 pound ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, drained
• 1 (4 oz) can diced green chilies
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste

For the Sauce:

• 2 cups enchilada sauce (store-bought or homemade)
• 1/2 cup sour cream

For the Assembly:

• 12 small corn tortillas
• 2 cups shredded Mexican blend cheese
• Chopped fresh cilantro (for garnish)
• Sliced jalapeños (optional, for garnish)

Instructions

Prepare the Beef Filling: In a large skillet, cook the ground beef over medium-high heat until it’s browned and cooked through. Drain any excess fat.
Add the finely chopped onion and minced garlic to the skillet with the cooked beef. Sauté for a few minutes until the onion is translucent.
Stir in the diced tomatoes, diced green chilies, ground cumin, chili powder, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld. Remove from heat and set aside.
Make the Sauce: In a separate bowl, mix the enchilada sauce and sour cream until well combined. This will be your delicious sauce for the sanchiladas.
Assemble the Sanchiladas: Preheat your oven to 350°F (175°C). Take each corn tortilla and spoon a generous portion of the beef filling into the center. Sprinkle some shredded cheese on top of the beef.
Roll up the tortilla tightly and place it seam side down in a greased 9×13-inch baking dish. Repeat this process with the remaining tortillas.
Pour the enchilada sauce mixture evenly over the rolled tortillas. Make sure they are well coated.
Sprinkle the remaining shredded cheese over the top.
Bake: Cover the baking dish with foil and bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and the sanchiladas are heated through.
Garnish and Serve: Remove the foil and bake for an additional 5 minutes to lightly brown the cheese. Garnish with chopped cilantro and sliced jalapeños, if desired.
Serve: Serve your Beef and Cheese Mexican Sanchiladas hot. They are great with a dollop of sour cream and a side of guacamole or salsa.
Enjoy your delicious homemade sanchiladas with the rich beef filling and cheesy goodness!

Crockpot Christmas Crack

 

Ingredients

• 1 – 16 oz jar(s) unsalted peanuts
• 1 – 16 oz. jar(s) salted peanuts
• 1 – 12 oz bag(s) semi-sweet chocolate chips
• 1 – 12 oz bag(s) milk chocolate chips
• 2 – 10 oz bag(s) peanut butter chips
• 2 – 1 lb pkg white almond bark or vanilla candy coating

How to Make It

1 Layer all ingredients in a large crockpot (starting with peanuts). Turn the pot on low, cover with lid, and leave sitting for 2 hours. Then, remove lid and stir to combine. Replace lid and leave sitting for another 30 minutes. Stir again and then spoon mixture on to wax paper or non-stick aluminum foil. Allow to harden for at least 1 hour. Enjoy!

Zucchini Cornbread Casserole

 

INGREDIENTS

• 3 1/2 cups shredded zucchini, well drained
• 1 white onion, diced
• 16 ounces shredded cheddar cheese, divided
• 1 cup frozen corn, thawed
• 1 jalapeño, diced (remove seeds for less spice)
• 2 eggs
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ black pepper
• 1 (8.5 0z) box corn muffin mix

PREPARATION

Preheat oven to 350 degrees F and lightly grease an 8×8 inch baking dish.
In a large bowl, mix together the zucchini, onion, half the cheese, corn, jalapeño, eggs and spices.
Slowly mix in the corn muffin mix until fully combined.
Transfer mixture to the prepared baking dish and top with remaining cheese.
Bake for 50-55 minutes or until cooked through the center and golden on top. Serve warm.

Beef Stew in a Bread Bowl

 

Ingredients

For the Beef Stew:

• 1.5 pounds (680g) stewing beef, cut into cubes
• 2 tablespoons all-purpose flour
• Salt and black pepper to taste
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 carrots, peeled and sliced
• 3 potatoes, peeled and diced
• 2 celery stalks, chopped
• 1 can (14 ounces) diced tomatoes
• 4 cups beef broth
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1 cup frozen peas
• Chopped fresh parsley for garnish

For the Bread Bowls :

• 4 round bread loaves (such as sourdough or Italian)
• Butter for brushing (optional)

Instructions:

For the Beef Stew:
In a large bowl, season the cubed beef with salt and black pepper. Sprinkle the flour over the beef and toss to coat evenly.
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the beef cubes and cook until browned on all sides. Remove the beef from the pot and set it aside.
In the same pot, add the chopped onion and minced garlic. Sauté for a few minutes until the onion becomes translucent.
Return the browned beef to the pot. Add the sliced carrots, diced potatoes, chopped celery, diced tomatoes (with their juice), beef broth, Worcestershire sauce, dried thyme, dried rosemary, and the bay leaf. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the beef and vegetables are tender and the stew has thickened. Stir occasionally.
About 10 minutes before serving, add the frozen peas to the stew and stir. Cook until the peas are heated through.
Taste and adjust the seasoning with more salt and pepper if needed.
Remove the bay leaf before serving.
For the Bread Bowls:
While the stew is simmering, prepare the bread bowls. Preheat your oven to 350°F (175°C).
Cut a circular opening from the top of each bread loaf and remove the inner bread, leaving about a 1/2-inch thick bread shell.
Optional: Brush the inside of each bread bowl with melted butter and place them on a baking sheet. Bake in the preheated oven for about 5-7 minutes or until the insides are lightly toasted. This step helps keep the bread from getting too soggy from the stew.
To Serve:
Ladle the hot beef stew into each bread bowl.
Garnish with chopped fresh parsley for a burst of color and flavor.
Serve the beef stew in a bread bowl while it’s hot and enjoy your hearty and comforting meal!
This Beef Stew in a Bread Bowl is perfect for a cozy dinner or a special occasion. The combination of tender beef, savory vegetables, and the rustic bread bowl makes it a delightful and filling dish.

My Amish friend showed me this “Poor Man’s Steak” recipe. It’s so good. How come I don’t feel poor eating it?

 

Ingredients

To create this mouthwatering dish, you’ll need the following ingredients:

• 2 pounds Ground beef
• 1/2 Diced onion
• 1 cup Crumbled saltine crackers
• 1 cup Milk
• 1/4 Flour
• 1/2 teaspoon Garlic powder
• 3 tablespoons Butter
• Salt and pepper To taste

For the gravy sauce

• 1-2 cans Cream of mushroom soup
• 1.5 cups Milk
  These simple ingredients come together to create a dish that’s anything but ordinary.

Instructions

Now, let’s dive into the step-by-step instructions on how to prepare this Amish classic:
Preheat the Oven: Begin by preheating your oven to 350°F.
Mix the Ingredients: In a mixing bowl, combine the ground beef, crumbled saltine crackers, milk, minced onion, salt, black pepper, chili powder, and garlic powder. Mix them thoroughly until well combined.
Shape the Patties: Shape the mixture into oval or rectangular patties, similar to traditional steak shapes.
Coat with Flour: Coat each patty with flour, shaking off any excess.
Cook the Patties: In a large skillet, melt the butter over medium-high heat. Place the coated patties in the skillet and cook until they’re browned on both sides, which takes about 3 minutes per side. This step enhances the color and flavor.
Transfer to Baking Dish: Transfer the browned patties to a greased 9×13 baking dish.
Prepare the Gravy Sauce: In a bowl, mix the cream of mushroom soup and milk to create the gravy sauce.
Pour the Gravy: Pour the prepared gravy sauce over the patties in the baking dish.
Bake: Cover the baking dish with foil and bake for 50 minutes. Then, remove the cover and bake for an additional 10 minutes until the dish is perfectly cooked.
Enjoy: Serve and savor the hearty and comforting flavors of this Amish classic. It’s a dish where simple ingredients come together to create a mouthwatering experience that your whole family will love.

Sauerkraut Soup

 

Ingredients

• 2 tablespoons sunflower oil
• 1 large onion, diced
• 1 medium leek, white and light green parts only, finely sliced
• 1 medium carrot, diced
• 1 medium parsnip, diced
• 2 large garlic cloves, finely chopped
• 1/2 teaspoon caraway seeds
• 1 teaspoon dried marjoram
• 1 teaspoon allspice
• 6-8 juniper berries
• 2-3 bay leaves
• 400 g (1 lb) sauerkraut, drained
• 3 potatoes, peeled and cut into 1-inch cubes (about 500 g)
• 1.5 litres (6 cups) vegetable stock
• Salt and freshly ground pepper to taste

PREPARATION:

Heat the oil in a large stockpot or Dutch oven and sauté the onion for 2-3 minutes over medium heat.
Add the leek, carrot and parsnip and continue to cook for 8-10 minutes until the veggies soften.
Stir in the garlic, caraway seeds, marjoram, allspice, juniper berries and bay leaves and continue to cook for 1-2 minutes, stirring occasionally.
Add the sauerkraut and continue cooking for 1-2 minutes. Next, add a ladle of veggie stock and simmer for 10 minutes.
Add the potatoes and the rest of the stock and simmer on a low heat for 25 minutes or until the potatoes are fork-tender.
Season to taste and serve with rye bread or your favourite crusty bread.
Enjoy !