Monthly Archives: April 2018

Like carrot cake (& cream cheese)? This is the best!

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Like carrot cake (& cream cheese)?  This is the best!

The tradition at my place of employment is sorta strange — the person having the birthday brings the treats for everyone else.  Weird, huh?  Well, anyway, my big day is Tuesday, and I’ll be traveling to D.C. for work.  So, I’m thinking better brew up something for tomorrow, AND I realized I had never shared this amazing recipe.  This won’t feed the everyone, but my team is going to be in cream cheese heaven!

Some might say that the frosting is what it’s all about.  Frankly, I’m not sure, but it’s easy peasy, quick and delish!

Also, my Easter Sunday has involved changing out all the batteries in our smoke detectors – I encourage you to do the same!

Enjoy!

~Connie Kaye

Easy Carrot Cake

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Ingredients:

3 cups shredded carrots
1 20 oz. can crushed pineapple, well drained
2 cups sugar
1 cup vegetable or canola oil
4 eggs
2 cups flour
2 tsp baking soda
2 tsp cinnamon

Frosting
1 (8 oz.) pkg. cream cheese, softened(
1/4 cup butter, softened
2 tsp vanilla
3 3/4 cups confectioner’s sugar

  1.  In a large bowl, beat the first 5 ingredients until well blended.  In another bowl, mix the flour, baking soda and cinnamon; gradually beat into carrot mixture.
  2. Spoon batter into a greased 13 x 9 baking pan.  Bake at 350 degrees for 35-40 minutes or until a toothpick inserted in center comes out clean.  Cool in pan completely in wire rack
  3. Frosting:  Beat the cream cheese, butter and vanilla in a large bowl until blended.  Gradually beat in the confectioner’s sugar until smooth.  Spread on cake, and refrigerate any leftovers.

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Perfect snack — lunch or dinner….

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Perfect snack — lunch or dinner….

As I watch it raining ice/snowing outside, it makes me sad to think of all the children who anticipated hunting for Easter eggs today, and all the people who devote so much time and effort to organize those events.

We are trying something on the smoker today — smoking a chuck roast that will turn into burnt ends.  I found on the WWW that it has several names, one being Poor Mans Burnt Ends.  However, there is nothing cheap about buying beef chuck roast.  Anyway, we’ll see how this turns out, and will let you know (and share the recipe, if it works out).  However, in the meantime, I wanted to try something that I thought my roommate would like for lunch.  Here in the midwest, we love everything with gravy, and one delish meat item that goes with gravy is chicken fried steak.  I made steak strips or fingers using beef cube steak, and whipped up some quick homemade gravy to dunk them in.  Well, it was a hit, and I’ll be doing this again.

Note that the flour is really seasoned which is key, and I actually cut the steak into strips before it was completely thawed which made it a little easier.

Hope you have a wonderful Easter, and thanks for spending some of your Sunday with me!

~Connie Kaye

Chicken Fried Steak Fingers

  • Servings: 4
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Ingredients:

Ingredients for for steak fingers:

  • 1 1/4 lb. cube steak
  • 1 c. flour
  • 1 tsp. each garlic and onion powder
  • 1/4 tsp. paprika
  • 1/2 tsp. cayenne pepper
  • Salt (make sure you get enough)
  • Freshly ground black pepper
  • 3/4 c. milk
  • 2 large eggs, beaten
  • Vegetable oil, for frying

Ingredients for gravy:

  • 4 tbsp. butter
  • 3 tbsp. flour
  • 1 1/4 c. milk
  • kosher salt
  • Freshly ground black pepper

DIRECTIONS

 

  1. Slice steak into thin long strips about 1/3 – 1/2” thick.
  2. Set up a dredging station: In a bowl, combine flour, garlic powder, onion powder, paprika and cayenne, and season with salt and pepper. In a shallow bowl, whisk together milk and eggs. Season steak strips with salt and pepper. Dredge the steak strips in the flour mixture then add them to the egg mixture and turn the pieces to coat. Return steak to the flour and dredge once more.
  3. In a deep skillet or dutch oven, add about 1” of vegetable oil and heat over medium heat. When the oil is shimmering and about 350°, place the steak strips, one by one, into the oil .  (Do in batches)  Cook until golden all over, about 2 minutes per side. Place them on a plate lined with paper towels to drain off any excess grease.
  4. Make gravy: In a small skillet over medium heat, melt butter. When the butter is foamy, whisk in flour and cook mixture until the flour is golden, about 1 minute. Gradually whisk in milk and bring mixture to a boil. Reduce heat to gently simmer the gravy until thickened.  Season with salt and pepper to taste.
  5. Enjoy!