Tasty Thursday - Carrot Cake Deluxe


This week is Tasty Thursday, Favorite Fall foods edition.
Now, my ultimate favorite fall food is pumpkin pie, and I make it from the pumpkin every year but I’m saving that for another post, with pictures and step by step instructions.
Coming in second to Pumpkin Pie are other goodies with a fair amount of spice to them. Such as spice cake, pumpkin cookies and the one I decided to feature today, Carrot Cake.
The rich brown color and flecks of orange in this cake remind me all the more of the changing leaves outside our window. It’s very much a cozy type of cake, not only eaten in the fall, but I think, more appreciated in the fall.

Carrot Cake Deluxe

2 1/2 cups grated carrot
1 1/2 cups walnut pieces
1 cup chopped or crushed pineapple, drained
2 cups flour
1 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. each nutmeg and salt
4 eggs
1 1/2 cups sugar
1 1/2 cups vegetable oil

1. Preheat Oven to 350F.
2. Toss carrots, walnuts, pineapple and raisins with 1/2 cup of the flour to coat them (this keeps them from sinking to the bottom of the cake batter).
3. Sift together remaining 1 1/2 cups flour, the cinnamon, nutmeg, baking soda and salt.
4. In a separate bowl blend eggs and sugar till light and fluffy, then drizzle in the vegetable oil while mixing.
5. Fold in the dry ingredients and pour over the carrot mixture. Fold all of that carefully and pour into a greased and floured 10 inch cake pan.
6. Bake 1 to 1 1/4 hours, till cake is firm to the touch in the center, Let cool completely and dust with powdered sugar, or ice with cream cheese frosting.


Tasty Thursday - Mexican Chicken Soup


After a two week hiatus I am back on the ball with Tasty Thursday, for now anyway. :)

Mexican Chicken Soup

1 1/2 lbs. boneless, skinless chicken breasts, cubed
2 teaspoons canola oil
1/2 cup water
1 envelope taco seasoning
32 oz. V8 juice
16 oz. salsa
15 oz. black beans, drained and rinsed
10 oz. frozen corn, thawed
Cheddar Cheese
Sour Cream

1. In a large skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer until chicken is well coated
2. Transfer to a slow cooker. Add the V8 Juice, salsa, beans and corn; mix well. Cover and cook on low for 3-4 hours or until heated through.

We eat this with grated cheddar, sour cream and crispy fried tortilla strips on top. To make the tortilla strips you cut a tortilla into the desired size strips, while a skillet filled with at least 1/2 inch of oil or more is heating on medium high. Throw the strips in the hot oil until crispy. Drain on a paper towel.


Tasty Thursday - Granola Bars


I found this recipe recently on Allrecipes.com and thought it would be fun to try. I had never made granola bars before. I wish I had remembered to take pictures. These are super easy to make and much more tasty than the store bought stuff. The kids scarfed them down!

2 1/2 cups crispy rice cereal
2 cups quick oats
1/2 cup packed brown sugar
1/4 cup honey
1/4 cup light corn syrup
1/2 cup crunchy peanut butter
1 teaspoon vanilla

1. In a large bowl, combine the cereal and quick oats. Then grease a 9 x 13 inch pan
2. In a saucepan, combine brown sugar, honey and corn syrup. Heat till just boiling, then remove from heat and stir in peanut butter and vanilla, till mixture is smooth
3. Pour peanut butter mixture over the ceral mixture, combining well. Dump out into greased pan and spread evenly. Allow to cool completely and then cut into bars.


Spaghetti Bake


1 lb. ground beef
1 standard jar spaghetti sauce
12 oz. egg noddles, cooked according to directions on pkg.
1 cup cottage cheese
1 cup cream cheese
1/2 cup sour cream
1/4 cup chopped green onions

1. Cook ground beef until browned. Turn off heat. Drain and then add spaghetti sauce
2. Mix together the cottage cheese, cream cheese, sour cream and onions
3. In a 9×13 inch pan, spread a thin layer of beef sauce, then layer with some noodles, then some more beef sauce, then all of the cheese mix, then the rest of the noodles, then the rest of the beef sauce.
4. Bake in a 350 oven for 30 mins. Sprinkle grated cheddar on top and cook 5 additional minutes.


Tasty Thursday - Knusskipferlin


My host family in Germany made me these delicious cookies!

Knusskipferlin (Nut crescents)

1 cup butter, softened
1/2 cup sugar
2 1/4 cup flour
1/4 teaspoon salt
1 teaspoon vanilla
3/4 cup walnuts, very finely diced
Powdered Sugar

*pecans may be substituted for walnuts if desired

1. Cream the butter and sugar.
2. Add the vanilla and mix well.
3. Add remaining ingredients and thoroughly combine. Form mixture into balls, place on a cookie sheet and bake 10 to 12 minutes at 375 degrees.
4. While warm, gently (cookies crumble easily) roll the cookies in powdered sugar.


Tasty Thursday - French Dip Sandwiches


French Dip Sandwiches

3 pounds boneless chuck roast
1 1/2 cups water
1/3 cup soy sauce
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1 clove garlic, finely chopped
1 dried bay leaf
3 or 4 peppercorns
1 loaf French Bread

1. Trim excess fat from beef. Place beef in slow cooker. Mix remaining ingredients except bread; pour over beef
2. Cover and cook on Low heat setting 7 to 8 hours or until beef is tender
3. Skim fat from surface of juices in slow cooker; discard bay leaf and peppercorns. Remove beef from slow cooker. Cut beef into thin slices or if ultra tender, shred. Cut bread to make sandwiches. Serve with broth for dipping.

Find more yummy recipes over at The Pumpkin Patch


Tasty Thursday - Brazilian Limeade

It’s another Tasty Thursday over at The Pumpkin Patch. This week is the beverage edition. Here’s a sweet treat my husband makes for us every so often.

Brazilian Limeade
* courtesy of my husband who lived in Brazil for two years

3 cups water
1/2 cup ice
2 medium limes, whole
1/3 cup sugar
1/3 cup sweetened condensed milk

1.Place all ingredients in a blender and blend until smooth
2. Taste and add more sugar if needed.
2. Drink immediately. Do not store in the fridge. If stored, the drink will become very bitter due to the lime peel within.


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Summer Owens

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