Friday, September 14, 2012

The Moistest Carrot Cake You Will Ever Eat!!

This recipe is my dad's favorite because it is so moist. Apparently carrot cake is not always moist. This cake is so good the next day right out of the fridge. I love cold cake with a hot cup of tea. My kids love carrot cake because they feel like they are eating a vegetable disguised as dessert. Whatever, we do count this cake as a veggie. Am I a good moma or what?? Did I mention I serve this with liver??? Not really, quit making a face. Give this cake a try the next time you are craving carrot cake. This is What's Cookin on Beaty's Creek today.

3 cups all-purpose flour
2 cups sugar
1 t salt
1 T baking soda
1 T cinnamon
1 1/2 cups canola oil
4 large eggs-beaten, I use free range
1 T vanilla
1 1/2 cups shredded coconut
2 cups finely grated carrots
1 cup of crushed pineapple

8 oz cream cheese at room temperature
6 T butter at room temperature
2 1/2 cups powder sugar
1 t vanilla

Preheat oven to 350°F. Butter and flour two 9 inch cake pans. Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in coconut, carrots and pineapple. Pour batter into pans. Set on the middle rack of oven and bake for 45 minutes, or until edges have pulled away from sides and a toothpick or sharp knife tip inserted into the center of the cake comes out clean. Cool completely.

To make icing, cream together the cream cheese and butter in a mixing bowl and slowly sift in the confectioners sugar and beat until mixture is free of lumps. Stir in vanilla at the end. Ice as you would any two layer cake.

Thursday, September 13, 2012

Tex Mex Lasagna

This is one of my favorite recipes and one that our kiddos really enjoy too, makes for an easy dinner.


2 cans whole kernel corn-drained
2 cans black beans-drained and rinsed
1 large can Rotel
1 pound ground turkey-seasoned as you would for tacos
3 pounds of pepper jack cheese-shredded
1 can black olives-sliced
18 corn tortillas

Layer in a 9x13 pan in this order;
6 corn tortillas
black beans
1 pound cheese
1 cup Rotel
6 corn tortillas
1 pound cheese
6 corn tortillas
1 cup Rotel
1 pound of cheese
black olives

Cook covered in a 350' oven for 30 minutes. Cut into squares and serve with corn tortillas and butter.

Friday, September 7, 2012

Yummy Corn Flake Bars

I decided to make this bar the other day and the kiddos enjoyed them.  They are super easy and at least kinda healthy  heehee, cereal is good for you right???  Make these for an after school snack or send them to your college kiddo.  This is What's Cookin on this 100' day in September.


6 cups corn flakes-crushed
1/2 cup butter-melted
4 T sugar
1 bag milk chocolate chips
2 cups sweetened, shredded coconut
1 cup peanuts-chopped
1 can sweetened condensed milk

Mix corn flakes, sugar, sugar, and butter together.  Press into a 9x13 pan. Pour coconut, peanuts, and then chocolate chips on top.  Now pour on the sweetened condensed milk and bake a t 350' for 15-20 minutes.  Cool completely and cut up as you would brownies.