Paula Deen's Carrot Cake

shared by Dara P.
Ingredients:
butter, for pans
2 cups all-purpose flour, plus more for pans
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 eggs
1 1/2 cups vegetable oil
3 cups grated carrots
1 1/2 cup pecans (optional)

Directions:

1. Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.
2.  In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.
3. Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.

Cream cheese frosting
4 cups powdered sugar
8 oz. softened cream cheese
1 stick butter, room temperature
1 tsp. vanilla extract

Cream together vanilla, cream cheese and butter.  Add powdered sugar.
Note: I've tried a lot of cream cheese frosting recipes and this one is by far my favorite - so light and fluffy :)

Cheesy Enchilada Skillet

shared by Dara P.
Ingredients:
1 pound ground beef (I added onion powder, salt, pepper and Worcestershire sauce to flavor it up)
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1/2 cup Pace® Picante Sauce
1/2 cup water
6 flour tortillas (6-inch), cut into 1-inch pieces
1/2 cup shredded Cheddar cheese

Directions

1. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat.  Pour off any fat.
2. Stir the soup, picante sauce, water and tortillas in the skillet and heat to a boil.   Reduce the heat to low.  Cook for 5 minutes.  Stir the beef mixture.  Top with the cheese

Note: I chose to layer this like a casserole in an 8 x 8 pan and bake so that I got two levels of cheese, meat and tortillas.  We ate with ranch.  Next time I am going to season the meat with a package of ranch dressing instead of the other stuff.

Cilantro with Lime Dressing

shared by Patty H.  (This was another new dressing recipe we tried out this weekend.  It came in second in the "taste test" but is also worth trying.)
Ingredients:
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons lime juice
1 clove garlic, halved (I used a dash or two of minced garlic flakes)
1/2 teaspoon sugar
black pepper, to taste
1 pinch cumin (I didn't use this.)
1 pinch salt, to taste
1 1/2 tablespoon minced fresh cilantro (I used dried)
Directions: Whisk everything together until smooth. Stir in the cilantro, then taste and adjust seasonings if needed. Shake before serving.  Makes 1/2 cup.

Southwestern Vinaigrette Dressing

shared by Patty H.  (I was looking for a tasty but healthier salad dressing recipe instead of bottled dressings and came across this one.  It received a thumbs-up from the Hallam clan this weekend.)
Ingredients:

1/4 cup extra light olive oil
1/8 cup white vinegar or rice wine vinegar
1/2 tablespoon lemon juice
1/2 teaspoon dry mustard
1/8 teaspoon black pepper
1/8 teaspoon cilantro
1/8 teaspoon garlic powder
1/8 teaspoon cumin

Directions:  Shake, chill and serve.  Makes 1/2 cup

The Family's Favorite Rolls

shared by Patty H. (This was previously included in the Hilltop Cafe Recipe book but it is posted here again at the request of David H. )
Ingredients

3 to 3 ½ cups sifted flour

1 pkg. active dry yeast
1 ¼ cups milk
¼ cup sugar
¼ cup Crisco shortening  (I use Smart Balance oil or a healthier version)
1 tsp. salt
1 egg

Directions

1.      In large mixer bowl, combine 1 1/3 cups of the flour plus the yeast.

2.      Heat together milk, sugar, shortening and salt just until warm

3.      Add to dry ingredients in mixer bowl; add egg

4.      Beat at low speed for ½ minute; Beat 3 minutes at high speed.

5.      By hand, stir in enough remaining flour to make a soft dough.

6.      Place in a greased bowl; turn once to grease surface.

7.      Cover; let rise until double, 1 to 1 ½ hours.

8.      Punch down; turn out on lightly floured surface.

9.      Cover; let rest 10 minutes.

10.  Shape as desired  (I roll a large circle and cut it into thirds; then cut each third into fourths.  I have been asked why I don’t cut it into fourths and then into thirds.  I don’t know, it just “feels” right.)

11.  Cover and let shaped rolls rise until double, 30-45 minutes.

12.  Bake on greased baking sheet or in greased muffin pans at 400 for 12-15 minutes.

Makes 2 dozen butterfans, crescents, bowknots or cloverleafs.

For refrigerator rolls:

1.      Prepare rolls as above; do not let rise.

2.      Place dough in greased bowl; turn once to grease surface

3.      Cover; chill at least 2 hours or up to 4 or 5 days.

4.      About 2 hours before serving, shape the dough as desired on a floured surface.

5.      Cover, let rise until double, bake as above

Spinach Burritos

shared by Patty H.  (I know this one sounds weird but even if you think you don't like spinach, you really need to try it.  It has a wonderful flavor and makes a great meatless entree.)

Ingredients

1/2 cup chopped onion
2 garlic cloves, minced (I use about 1/4 tsp. of minced garlic flakes.)
2 teaspoons butter
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/8 teaspoon pepper
6 fat-free flour tortillas (10 inches), warmed
3/4 cup picante sauce or salsa, divided (I used salsa.)
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided

Directions

1. In a large skillet, saute onion and garlic in butter until tender.
2. Add spinach and pepper; cook for 2-3 minutes or until heated through.
3. Place about 3 tablespoonfuls off center on each tortilla
4. Top with 1 tablespoon of picante sauce and 2 tablespoons of cheese.
5. Fold sides and ends over filling and roll up.
6. Place seam side down in a 13-in. x 9-in. baking dish that has been coated with cooking spray. Top with remaining picante sauce and cheese. Bake, uncovered, at 350° for 20-25 minutes or until sauce is bubbly and cheese is melted.

Yield: 6 servings.

Nutrition Facts: One serving equals 262 calories,

Pumpkin Bread with Streusel Topping

shared by Dara P.

Makes 2 loaves or 36 muffins

Bread Ingredients:

1 1/2 pecan pieces
1 cup vegetable oil or canola oil
3 cups sugar
4 large eggs
1 (15-ounce) can pure pumpkin
1 cup water
3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground nutmeg
1/2 teaspoon salt

Topping Ingredients:

1/2 cup firmly packed light brown sugar
1/4 cup (1/2 stick) unsalted butter, melted and slightly cooled
2 teaspoons ground cinnamon
1/2 cup toasted pecan pieces (taken from pecans above)

Directions:

1. To Toast the Pecans: Preheat the oven to 350 degrees F. Place the pecans on a baking sheet, and toast them in the oven for 5 minutes. Set aside 1/2 cup of the toasted pecans for the topping.
2. To Make the Bread: Grease two 9 by 5-inch loaf pans or 36 standard-size muffin cups with butter or nonstick spray.
3. In a large bowl, stir together the oil and sugar. Add the eggs, pumpkin and water, and whisk until combined.
4. Stir in the flour, baking soda, spices and salt just until combined.
5. Gently stir in 1 cup pecan pieces.
6. Divide the batter between the two loaf pans. (For muffins, fill the pans almost to the top with batter.)
7. To Make the Topping: Stir the sugar, butter, cinnamon and the reserved 1/2 cup of pecan pieces in a medium bowl. Sprinkle the topping over the loaves or muffins before baking.
8. Bake the loaves for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. (Bake the muffins for 30 to 35 minutes.)

Note: I made this the other day and omitted the pecans because of Hezekiah.  I liked this bread the NEXT day but the boys liked it the first day too.  I also opted to put the streusel in between the bread instead of on top and it turned out really good!  I didn't have all spices so I didn't put everything in.  The next time I think all I will put in is the cinnamon and nutmeg... but a lot of people like extra spice!  :)

Dara's Banana Bread

shared by Dara P.
Ingredients:

2 1/3 cups mashed bananas
2 cups flour
1 tsp. baking soda
3/4 cup packed brown sugar
1/2 cup butter (I saw on tv that using melted butter makes better banana bread: TRUE!)
1/4 tsp. salt
2 eggs, beaten

Directions:

1. Mix the flour, soda, sugar, and salt together.
2. Add the rest of the ingredients and mix just until moistened.
3. Bake at 350 (It only took mine baking about 57 minutes and it came out perfectly moist and delicious!!)

Chicken Noodle Casserole

shared by Dara P.
Ingredients:

4 skinless, boneless chicken breast halves
6 ounces egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
salt to taste
ground black pepper to taste
1 cup crumbled buttery round crackers
1/2 cup butter

Directions:

1. Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
2. In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
3. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
4. Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

Note: I ended up adding about 2 T of chopped onion and cubed the chicken and cooked together with about 2 T of butter.  I also added some cubed cheddar cheese to all of it and then baked it.