Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Carrot Pineapple Cake I

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 3/4 cups white sugar
• 1 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups shredded carrots
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1 (8 ounce) can crushed pineapple, drained
• 1 (8 ounce) package cream cheese
• 1/4 cup butter, softened
• 2 cups confectioners' sugar

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
• mix flour, baking soda, baking powder, salt and cinnamon. make a well in the center and add sugar, oil, eggs and vanilla. mix with wooden spoon until smooth. stir in carrots, coconut, walnuts and pineapple.
• pour into 9x13 inch pan. bake at 350 degrees for about 45 minutes. don't panic, the center will sink a little. allow to cool.
• to make the frosting: cream the butter and cream cheese until smooth. add the confectioners sugar and beat until creamy.

Best Carrot Cake Ever

Ingredients

• Servings: 2
• 6 cups grated carrots
• 1 cup brown sugar
• 1 cup raisins
• 4 eggs
• 1 1/2 cups white sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup crushed pineapple, drained
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 4 teaspoons ground cinnamon
• 1 cup chopped walnuts

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 2 hrs 30 mins


• in a medium bowl, combine grated carrots and brown sugar. set aside for 60 minutes, then stir in raisins.
• preheat oven to 350 degrees f (175 degrees c). grease and flour two 10 inch cake pans.
• in a large bowl, beat eggs until light. gradually beat in the white sugar, oil and vanilla. stir in the pineapple. combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. finally stir in the carrot mixture and the walnuts. pour evenly into the prepared pans.
• bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. cool for 10 minutes before removing from pan. when completely cooled, frost with cream cheese frosting.

stuffed celery

Ingredients

• Servings: 16
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons sour cream
• 1/4 cup chopped walnuts
• 20 green olives with pimento, chopped
• 1 bunch celery, cut into bite-size pieces

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a medium bowl, mix together the cream cheese and sour cream. stir in the walnuts and chopped olives. spread filling the celery pieces. it's also good on crackers.

heavenly chipped chocolate and hazelnut cheesecake

Ingredients

• Servings: 1
• 1/3 cup semisweet chocolate chips
• 1 1/2 cups vanilla wafer crumbs
• 3/4 cup hazelnuts - toasted, skinned and coarsely chopped
• 2 tablespoons white sugar
• 3 tablespoons butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 3 eggs, lightly beaten
• 3 tablespoons hazelnut liqueur
• 1 cup semisweet chocolate chips
• 2/3 cup semisweet chocolate chips
• 13 skinned, toasted hazelnuts
• 1/4 cup sour cream, room temperature
• 1 tablespoon hazelnut liqueur

Recipe

Cook Time: 1 hr

Ready Time: 3 hrs


• preheat oven to 300 degrees f (150 degrees c).
• using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. transfer ground chocolate to a mixing bowl. add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. mix until well combined. press the bottom and up the sides of a 9 inch springform pan. bake in preheated oven for 15 minutes. allow to cool.
• raise oven temperature to 350 degrees f (175 degrees c).
• in a large bowl, beat the cream cheese until fluffy. gradually add 1 cup white sugar; mix well. add the eggs and 3 tablespoons liqueur. mix until well blended. coarsely chop 1 cup of the semisweet chocolate chips, and stir the chocolate into the cream cheese mixture. pour batter into the cooled crust.
• bake in preheated 350 degrees f (175 degrees c) oven for 1 hour. let cake cool in oven for 1 hour. remove outer ring from pan; allow cake to cool completely.
• melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. stir until smooth. dip 13 hazelnuts into the chocolate, covering one-half of each nut. shake off the excess chocolate. place on a waxed-paper lined plate and chill until set.
• stir the sour cream into the remaining melted chocolate and mix well. add 1 tablespoon liqueur. spread glaze on top of the cooled cheesecake. garnish with chocolate-dipped hazelnuts.

white velvet cake ii

Ingredients

• Servings: 2
• 1 1/2 cups butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 1 cup buttermilk
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup butter flavored shortening
• 1 (8 ounce) package cream cheese
• 4 cups sifted confectioners' sugar
• 1 tablespoon milk

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 325 degrees f (165 degrees c). grease and flour 2 round 8 inch pans. sift the flour and salt together and set aside.
• cream butter and sugar until light and fluffy. add eggs and mix well. dissolve baking soda in buttermilk. alternately add flour and buttermilk, beginning and ending with the flour. pour into two 8-inch pans.
• bake at 325 degrees f (165 degrees c) for about 30 minutes, or until toothpick inserted into cake comes out clean. cool cake completely before icing.
• to make the white velvet cream cheese icing: beat shortening and cream cheese together. gradually beat in confectioners sugar. add milk until a frosting is formed. (add more milk if necessary.)

Slow Cooker Creamed Corn

Ingredients

• Servings: 10
• 1 1/4 (16 ounce) packages frozen corn kernels
• 1 (8 ounce) package cream cheese
• 1/2 cup butter
• 1/2 cup milk
• 1 tablespoon white sugar
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 4 hrs 10 mins


• in a slow cooker, combine corn, cream cheese, butter, milk, and sugar. season with salt and pepper to taste.
• cook on high for 2 to 4 hours, or on low for 4 to 6 hours.