Recipe: Best Carrot Cake

Best Carrot Cake Ever Recipe

Best Carrot Cake

Original recipe makes 2 – 10 inch round layers

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


  1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
  3. 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.
  4. 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.

Credit:  Photo and recipe from ALL RIGHTS RESERVED Copyright 2014


Recipe: Chicken Florentine Casserole

Chicken Florentine Casserole

Makes  4 servings

4 skinless, boneless chicken breast halves

1/4 cup butter

3 teaspoons minced garlic

1 tablespoon lemon juice

1 (10.75 ounce) can condensed cream of mushroom soup

1 tablespoon Italian seasoning

1/2 cup half-and-half

1/2 cup grated Parmesan cheese

2 (13.5 ounce) cans spinach, drained

4 ounces fresh mushrooms, sliced

2/3 cup bacon bits

2 cups shredded mozzarella cheese



  1. Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
  2. Increase the oven temperature to 400 degrees F (200 degrees C).
  3. Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
  4. Arrange the spinach over the bottom of a 9×9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
  5. Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

Credit:  ALL RIGHTS RESERVED Copyright 2014

Recipe: Turkey Veggie Meatloaf Cups

Turkey Veggie Meatloaf Cups Recipe

Turkey Veggie Meatloaf Cups
Makes 20 cups


2 cups coarsely chopped zucchini

1 1/2 cups coarsely chopped onions

1 red bell pepper, coarsely chopped

1 pound extra lean ground turkey

1/2 cup uncooked couscous

1 egg

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

                         1/2 cup barbecue sauce, or as needed

  1. Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.
  2. Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied.
    Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined.
    Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce.
  3. Bake in the preheated oven until juices run clear, about 25 minutes. Let stand 5 minutes before serving.

    Tip:  Add salt, pepper, and  barbeque sauce for a tangy taste.


Credit: ALL RIGHTS RESERVED Copyright 2014



Recipe: Vietnamese Fresh Spring Rolls

Vietnamese Fresh Spring Rolls Recipe


Vietnamese Fresh Spring Rolls

Recipe by Paula

“These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.”

Original recipe makes 8 spring rolls

2   ounces rice vermicelli

8   rice wrappers (8.5 inch diameter)

8   large cooked shrimp – peeled, deveined and cut in half

1 1/3   tablespoons chopped fresh Thai basil

3   tablespoons chopped fresh mint leaves

3   tablespoons chopped fresh cilantro

2   leaves lettuce, chopped

4   teaspoons fish sauce

1/4   cup water

2   tablespoons fresh lime juice

1   clove garlic, minced

2   tablespoons white sugar

1/2   teaspoon garlic chili sauce

3   tablespoons hoisin sauce

1   teaspoon finely chopped peanuts


Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.

In another small bowl, mix the hoisin sauce and peanuts.

Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures


The fish sauce, rice vermicelli, chili garlic sauce, hoisin sauce and rice wrappers can be found at Asian food markets.

Credit: ALL RIGHTS RESERVED Copyright 2014

Recipe: Argentinian Beef Stew

Argentinian Beef Stew

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Argentinian Beef Stew


  • 2 lbs. cubed lean boneless chuck stew meat
  • 2 tsp. Knorr® Beef flavor Bouillon
  • 2 Tbsp. Country Crock® Spread, divided
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 2 cloves garlic, chopped
  • 2 1/2 cups water
  • 1/3 cup chopped dried apricots
  • 1/3 cup raisins
  • 1 lb. potatoes, peeled and cubed
  • 1 lb. sweet potatoes [or yams], peeled and cubed
  • 1 1/2 cups Ragu® Old World Style® Pasta Sauce
  • 1 cup frozen whole kernel corn


  • Toss beef with Knorr® Beef flavor Bouillon. Melt 1 tablespoon Country Crock® Spread in 6-quart saucepot over medium-high heat and brown beef, in batches.
    Remove beef from saucepot and set aside.
  • Melt remaining 1 tablespoon Spread in same saucepot and cook onion and green pepper, stirring occasionally, until tender, about 6 minutes. Stir in garlic and cook 30 seconds. Stir in water, beef, apricots and raisins. Bring to a boil over high heat. Reduce heat to low and simmer covered, until beef is almost tender, about 2 hours.
  • Stir in potatoes and simmer until potatoes are almost tender, about 30 minutes.
  • Stir in Pasta Sauce and corn and simmer until beef and potatoes are tender, about 15 minutes.

Credit: Recipe and photo credit ©2014 Unilever United States.

Recipe: Chili Mac Casserole

Chili Mac Casserole

Chili Mac Casserole
Serves 4



  • 1 lb. ground beef
  • 1 medium yellow onion, diced
  • 2 tsp. chili powder
  • 1 cup salsa
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 package Knorr® Pasta Sides™ – Cheesy Cheddar, prepared according to package directions
  • 1 cup crumbled plain tortilla chips
  • 1/2 cup shredded cheddar cheese(about 2 oz.)


  • Preheat oven to 375°.
  • Brown ground beef, onion and chili powder in 12-inch nonstick skillet over medium high heat, stirring until beef is almost done, about 4 minutes. Stir in salsa and beans and cook, stirring occasionally, an additional 10 minutes.
  • Layer 1/2 of the beef mixture in bottom of baking dish, top with Knorr® Pasta Sides™ – Cheesy Cheddar. Top with remaining beef mixture, then tortilla chips and cheese. Bake 10 minutes or until cheese is melted.
  • Cost per recipe*: $5.02 Cost per serving*: $1.255 Cost is based on prices gathered at Walmart, North Bergen – Great Value products used where applicable.

Credit: Recipe from ©2014 Unilever United States.

Recipe: Creamy Chicken BLT Skillet

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Creamy Chicken BLT Skillet


  • 1 package Knorr® Italian Sides™ – Creamy Garlic Shells
  • 4 slices bacon, crisp-cooked and crumbled
  • 3 cups rotisserie chicken
  • 2 cups iceberg lettuce leaves
  • 1 cup chopped tomato


  • Prepared Knorr® Italian Sides™ – Creamy Garlic Shells according to package directions. Stir in 1/2 of the bacon.
  • Arrange Pasta on serving platter.
  • Top with chicken, lettuce, tomato and remaining bacon.
  • Cost per recipe*: $7.42 Cost per serving*: $1.85 *Based on average retail prices at national supermarkets.

Creamy Chicken BLT Skillet

credit  ©2014 Unilever United States

Side Recipe: Creamy Loaded Mashed Potatoes

Creamy Loaded Mashed Potatoes


  • 3 lbs. all-purpose potatoes, peeled and cubed
  • 1 cup Hellmann’s® or Best Foods® Real Mayonnaise
  • 1-1/2 cups shredded cheddar cheese (about 6 oz.), divided
  • 1 cup sour cream
  • 3 green onions, finely chopped
  • 6 slices bacon or turkey bacon, crisp-cooked and crumbled (optional)


  1. Cover potatoes with water in 4-quart saucepot; bring to a boil over high heat.
    Reduce heat to low and cook 10 minutes or until potatoes are tender; drain and mash.
  2. Preheat oven to 375°. Spray 2-quart shallow baking dish with nonstick cooking spray; set aside.
  3. Stir in 1 cup cheese, Hellmann’s® or Best Foods® Real Mayonnaise, sour cream, green onions and 4 strips crumbled bacon.
    Turn into prepared baking dish and bake 30 minutes or until bubbling.
  4. Top with remaining 1/2 cup cheese and bacon. Bake an additional 5 minutes or until cheese is melted. Garnish, if desired, with additional chopped green onions.

Credit: © 2009-2014 Yummly

Recipe: Coconut Macaroons and Chocolate Macaroon Cookies

Easy Coconut Macaroons

Coconut Macaroons

Easy coconut macaroons are made with 3 ingredients.

Cook Time: 8 minutes

Total Time: 8 minutes


  • 16 ounces shredded coconut
  • 1 can (14-15 ounces) sweetened condensed milk
  • 2 teaspoons vanilla extract


Directions for coconut macaroons
Mix all ingredients together.
Drop by teaspoonful’s onto generously greased baking sheets.
Bake at 350° for 8 minutes. Cool coconut macaroons slightly; remove to rack. Makes about 4 to 5 dozen coconut macaroons.

Chocolate Macaroon Cookies

These cookies are quick and easy, made with egg whites, ground almonds, and chocolate chips.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


  • 3 egg whites
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup ground almonds
  • 1/2 teaspoon vanilla extract
  • 6 ounces (about 1 cup) semisweet chocolate chips, melted, cooled


Beat egg whites and salt until stiff but not dry. Beat in sugar, a little at a time; beat until mixture is thick and glossy. Mixture should stand in peaks. Fold in almonds, vanilla, and melted chocolate. Drop chocolate macaroons by teaspoonful’s onto buttered cookie sheets. Bake chocolate macaroons at 350° for 12 to 15 minutes.
Makes about 48 chocolate macaroons.

Credit: Both recipes and photo credit goes to©2014 All rights reserved.