Carrot Cake with Cream Cheese Frosting

Alex and I had my Mom, Grandma, Mother-in-law, Sister-in-law, and Father-in-law over for dinner on Sunday to celebrate all of our awesome Mothers!!!  Although I love to experiment with new recipes, we wanted to have a fool proof meal.  We ended up with left over queso and salsa for appetizers, chicken tortilla soup for the main dish, and this yummy carrot cake for dessert.

We had a great time hanging out and playing corn hole.  The guys definitely dominated the game!  I was sad to see the night come to an end so quickly, but everyone (except Alex and I) had to head off to work in the morning.

Aunt Ashley with Tini!

Alex's wonderful Mom!

My beautiful Mom and Grandma

Ashley was dominating the this corn hole game

Tucker is just chillin' in front of the garden, Jackson is begging for attention (shocker), and Tini wants to know when she can go back inside.

I stumbled upon this recipe when I was looking to see if Betty Crocker made a gluten free German chocolate cake mix. I am so glad I did because it is delicious!

Gluten Free Carrot Cake
Source:  Betty Crocker

Ingredients

• 1 box of Betty Crocker gluten free yellow cake mix
• 2/3 cup water
• 1/2 cup of butter softened
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 2 tsp. vanilla extract
• 3 eggs
• 1 cup finely shredded carrots (you don't want big chunky shreds)
• 1/4 cup finely chopped walnuts or pecans

Frosting:

• 4 oz. cream cheese softened
• 2 tbsp. butter
• 1/2 tsp. vanilla extract
• 2 cups powdered sugar
• 1 tsp. milk
• 1/4 cup coconut if desired (yum, highly recommend)

Directions:

Heat oven to 350 degrees.  Spray only the bottom of an 8 or 9 inch square pan with cooking spray.

In a large bowl beat cake mix, water, butter, cinnamon, nutmeg, vanilla, and eggs on low for 30 seconds.  Beat on medium for 2 minutes, scrapping bowl occasionally.  With a spoon, stir in carrots and pecans.  Spread in baking pan.

Bake for 36 to 41 minutes for an 8 inch pan and 33 to 38 for a 9 inch pan or until a tooth pick comes out clean.  

Cool cake completely, ~1 hour.

After cake has cooled, in a large bowl beat cream cheese, butter, vanilla, and milk with an electric mixer on low until smooth.  Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable.  Stir in coconut and spread frosting on the cake.

Get in my belly!

Italian Pasta Casserole

I miss Mexico!  I loved how wherever we walked we always saw animals.  I think over half of my 150 pictures were of animals.  They are beautiful and I loved hearing them while we were lying in bed in the morning. 

Iguanas are everywhere sunbathing.

Peacocks were everywhere too.  This one gave us the full show from feathers down to his back view and then he twirled around like he was showing off.

I did not love hearing the Howler Monkeys while I slept.  The first morning I woke up at 3AM having no clue what that noise was outside.  It sounded like a lion roar.  (Not that I have ever heard a lion roar in real life.)  Apparently these little guys (they sound big) come out late at night and early morning.  They don't enjoy our company during the day.  As soon as I realized there were monkeys I made it my mission to see them before our trip came to an end.  Our third day at the resort we got to see them.  We just left our room and were headed to dinner when we heard their howl.  We saw some people gathered around an area taking pictures so I ran over.  Sure enough there were about five up in a tree.  They were crazy, jumping around and pulling off branches.  They looked like they were having a party.  It made my day and trip!

It is hard to see them with the sun in the background, but there are two in this shot. 

I might be small, but I am loud when I jump!

Our first night at dinner (Monkey arm shot (ha ha))

We all went into the town of Playa Del Carmen one night to explore the local environment.  We also wanted some truly authentic food while in Mexico.  There were all sorts of people on the streets providing entertainment.  The first thing we stumbled upon was a man with two spider monkeys.  We were so excited.  The guy wanted you to pay him to take pictures with the monkeys which we were happy to do!  Alex said that was the best experience of his life.  Not sure I would say that, but it was definitely fun!

Look at that big smile!

That monkey was ready to move on to the next person...ME!

I was so afraid it was going to go to the bathroom on my head!

Mary and Mark with the monkeys.  I love Mary's face in this one because she has no clue what is happening on her head.  

Back to food.  This was an easy dish to throw together.  Took a little while to cook, but it is nice because you make your own spaghetti sauce so you know it is fresh.

I used brown rice pasta in this dish and it tasted great.  Way healthier than normal pasta.  Great served with a salad.

Pasta Casserole

Source:  Annie's Eats

Ingredients:

• 1 lb. ground beef
• 1 6 oz. can tomato paste
• 1 15 oz. can tomato sauce (great bulk buy at Sam's)
• 1 tsp. sugar
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• Kosher salt to taste
• 1/3 cup water
• 1 lb. penne pasta
• 1 cup sour cream
• 4 oz. cream cheese, softened
• 1 large egg
• 1/2 cup chopped green onions
• 4 oz. mozzarella cheese, shredded

Directions:

Cook ground beef over medium heat until no longer pink.  Drain excess fat.  Return to pan.  Add tomato paste, tomato sauce, sugar, basil, oregano, salt to taste, and water.  Reduce the heat to a simmer and let cook for 15-20 minutes.

Meanwhile, cook pasta according to directions.  Drain well and set aside.

Preheat oven to 375 degrees.  Spray 9x13 baking dish with cooking spray.

In a bowl, combine the sour cream, cream cheese, and egg.  Stir until well blended.  Add green onions and stir.

To assemble, spread a very thin layer of sauce on bottom of baking dish.  Next, add half of the pasta.  Spread half of the cream cheese mixture over pasta, then top with half of the remaining sauce.  Repeat with pasta, cream cheese mixture, and remaining sauce.  Spring shredded mozzarella evenly over the top.

Bake for 30 minutes or until cheese is bubbling and browned. 

Let it cool for 5 minutes before serving.  Enjoy!

Mexican Mac 'n Cheese

How could I resist this recipe!  A Mexican twist on any recipe should be excellent.

This was super easy to make and had a great flavor.  It makes a ton so get ready for leftovers too.  I think I might actually have to freeze some since we have so much.

I served it with a simple salad.

My allergies have really kicked in this week with the warm weather.  That means I haven't been exercising like I should because I just feel drained.  Hopefully my body will adjust and I can get back out there this weekend.  Any tips of what you do when your feeling a little sluggish and do not want to exercise?

Hope you enjoy the recipe.

Taco Mac
Source:  Adapted from annies-eats.net

Ingredients:

• 1 lb. lean ground beef
• 8 oz. dry pasta (gluten free)
• 1 onion, chopped
• 1 garlic clove, minced
• 1-14 oz. can of diced tomatoes
• 4 tbsp. taco seasoning
• 3 oz. cream cheese
• 1/2 cup sour cream
• Salt and Pepper to taste
• Shredded cheddar cheese for topping

Directions:

Bring a pot of water to a boil for pasta.  Cook pasta according to package directions.  Scoop out a 1/2 cup of pasta water before draining.  Set aside.

While pasta is cooking, in a large skillet cook ground beef over medium high heat.  When beef is almost cooked through add chopped onions.  Cook until translucent and beef is done.  Next, add minced garlic.  Cook ~30 sec. or until fragrant.  Mix in tomatoes and taco seasoning.  Cook for 5 minutes over medium heat.    Stir in cooked pasta, cream cheese, sour cream, and reserved pasta water.  Stir until cream cheese is melted and sauce is well mixed.  Add salt and pepper to taste.  Simmer over medium-low heat 3-5 minutes to reduce sauce.  Top with shredded cheddar cheese and cilantro (I forgot this part:).  

Bacon and Parmesan Pasta

This was another "snow meal" that we made while stuck at home this week.  It was super fast and easy to throw together.

We both thought that the original recipe was a little bland.  My suggestion, definitely add some garlic.  Sautee it in a pan and add it to the final mixture.  I topped mine with a few more red pepper flakes because I like some heat.  Since we did not originally add garlic I sprinkled some garlic salt on top and it was perfect!

I made this with some brown rice pasta I found at Trader Joe's.  I thought it tasted great, unlike some of the other rice pastas we have tried.  Rice pasta typically doesn't hold up as well as regular or other gluten free pastas.  Alex didn't love the texture of the rice pasta.  We also did not have heavy cream so I used half and half.

This is not the healthiest recipe, but it is very satisfying.  We steamed some fresh broccoli, topped it with lemon zest, lemon juice, and a little olive oil for a healthy side dish.

Bacon Parmesan Pasta
Source:  Adapted from Pioneer Woman's Tasty Kitchen
Ingredients:

• 1 lb. bacon
• 1/4 tsp. crushed red pepper flakes
• 1 lb. rigatoni or penne pasta
• 1/2 cup heavy cream
• 1/4 cup cream cheese
• 1/4 cup grated parmesan cheese (I only had shredded on hand)
• 2 whole eggs
• 1/4 tsp ground pepper
• 1 garlic clove minced

Directions:

Cook pasta according to package directions.

Cook the bacon per package instructions.  When the bacon is almost complete, sprinkle with red pepper flakes.  Transfer to a plate to cool.  

My addition:  sautee garlic for 30 seconds and set aside.

Place cream and cream cheese in a sauce pan.  Heat over low until cream cheese is melted.  Remove from heat.  Add parmesan cheese, egg, pepper, and garlic and whisk until blended.  (Don't worry the heat from the pasta cooks the egg).

Drain the pasta and immediately mix with sauce and bacon.  Stir and serve.

Again, I topped with more shredded parmesan and red pepper flakes.

Hot Spinach and Artichoke Dip

Yes, this is another appetizer from the holiday party.  I promise some real food is coming soon!

Before I get to the dip I had to share this sweet shot.  My great friend, Lauren, brought her son Brody to the party.  Shortly after walking in he spotted our Elf from Elf on the Shelf.  (Although Brody calls him "Alf".)  He was so excited that the Elf had followed him all the way to Roswell from his home in Alpharetta.  Alex and Brody sat on the couch and read the Elf on the Shelf book.  It was precious!

Brody and Alex reading about the Elf!

I absolutely LOVE this dip!  I make it all the time and it is always a big hit!  I found it online back when I was in college.  This is a mock version of Olive Garden's, supposedly.  I have  never actually had spinach artichoke dip at Olive Garden so I couldn't tell you how much they are alike!

Before I was gluten free I served this with pita chips, now tortilla chips.  Warm bread would also be a great dipper.

The picture does not do it justice.  I was in a hurry to snap a shot since guests had already started eating!

Olive Garden Hot Spinach and Artichoke Dip
Source: http://www.cdkitchen.com/

1 8 oz. cream cheese (softened)
1 14 oz. can of artichoke hearts, drained and coarsely chopped
1/2 cup spinach frozen (defrosted)
1/4 cup mayonnaise (don't skimp and use miracle whip here!)
1/4 cup parmesan cheese
1/4 cup romano cheese (you can use all parmesan if that is all you have)
1 garlic clove, minced
Either 1/2 teaspoon of dried basil or 1 tablespoon of fresh basil
1/4 cup mozzarella cheese grated
1/4 teaspoon garlic salt

Allow cream cheese to come to room temperature.  Mix together cream cheese, mayonnaise, parmesan, romano cheese, garlic, basil, and garlic salt.  Mix well.

Add the artichoke hearts and spinach (I squeeze it really good with my hands to make sure it is well drained), and mix until blended.  Store in a container until you are ready to use.

Spray corningware with Pam, pour in dip, and top with mozzarella.  Bake at 350 degrees for 25 minutes or until top is lightly browned.

Bacon Wrapped Jalapenos

We had our annual Christmas party Saturday.  I love using events like this to make new recipes.  These were yummy.  You can not go wrong with this combination!

WARNING:  When working with jalapenos just know your eyes will burn if you touch them within 48 hours of touching the jalapeno.  I washed my hands many times and showered after working with them and it still burned!  You can use gloves if you have them available. 

We had some of these left over and I do not think they taste as good reheated.  Best if eaten after cooked. 

PS- Don't even think for a second that my picky husband touched these!  He was missing out!

Sorry, not the best picture...I was in a hurry to get it before people started eating!

Bacon Wrapped Jalapeno Thingies
Source:  The Pioneer Woman
Makes 20

Ingredients

20 fresh jalapenos
2 8 oz. blocks of cream cheese, softened
1 pound regular bacon, sliced into thirds

Cut jalapenos in half, length wise.  Remove the seeds and white membrane (these are the hot parts so you can leave some if you like it spicy). Smear softened cream cheese into each jalapeno half.  Wrap jalapeno with bacon pieces (1/3 slice).  Secure by sticking toothpick through the middle.  (You can freeze them at this time for later use if you do not need them all).

Bake on a pan with a rack (I put a cooling rack on a baking sheet) in a 375 degree oven for 20-25 minutes.  You do not want the bacon to shrink so much that it starts to squeeze the jalapeno.  If after 20 minutes the bacon still needs additional cooking turn on the broiler for a few minutes.