Chicken Tortilla Soup

There are many versions of chicken tortilla soup. Most of the ones we eat in the United States are Americanized. This soup is authentic and tastes like the soup we enjoyed in Mexico. The broth is red, clear and full … Continue reading

Quick Pickles

In the summer when cucumbers are bountiful try this recipe for quick pickles. I used English cucumbers because they don’t have as many seeds as other cucumber varieties but feel free to use whatever type of cucumber you like. These … Continue reading

Bacon Cheddar Burgers

Sometimes Doc and I will cook a pound of bacon on the weekends and make these juicy Bacon Cheddar Burgers. We refrigerate any leftover bacon and use it later for bacon, lettuce and tomato sandwiches. Bacon Cheddar Burgers– makes 4 … Continue reading

Rosemary Potatoes and Onions

Doc and I enjoy roasted Rosemary Potatoes and Onions at least once a week for dinner. Once you cut up the potatoes and onions and add the olive oil and rosemary; the dish roasts in the oven. If you haven’t … Continue reading

Rhubarb Strawberry Upside Down Cake

This is a gorgeous cake! It makes just enough to eat after dinner. The strawberries and rhubarb have just the right amount of sweetness and sauce. The cake is the perfect thickness to get equal amounts of topping and cake … Continue reading

Barbecue Chicken Sandwiches with Marinated Coleslaw

I’m always on the lookout for a new recipe for all you working moms whose kids are busy with after school activities and sports. Sometimes after a busy day, it is easier to eat at home than go out to … Continue reading

Spring Salad with Strawberry Balsamic Vinaigrette

It is my favorite time of year when strawberries are in season. In East Tenessee our locally grown favorite, Scott’s strawberries, are now available. This salad is just bursting with flavor. Spring Salad with Strawberry Balsamic Vinaigrette– Makes 4 salads … Continue reading

Carrot Cake

This is probably the best carrot cake I have ever tasted! It is from my dear friend Jane Howell. She says grating whole carrots instead of purchasing them pre-grated makes this cake exceptional.

Carrot Cake

3 cups grated carrots
2 cups granulated sugar
1¼ cups canola oil
4 large eggs
2 cups all-purpose flour
1 teaspoon iodized salt
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 cup chopped pecans
Garnish: 1/2 cup chopped pecans toasted 300ºF
for 7 minutes and cooled for top of cake

Preheat oven to 300ºF. Grate carrots with a box grater using large holes or with a food processor using grater disc, then chop strips of carrot with metal blade. Set aside. With a mixer combine sugar, oil, and eggs. Combine flour, salt, cinnamon, and baking soda. Add flour mixture to sugar mixture. Mix. Add carrots and pecans. Mix.
Pour batter into a 9 X 13 inch pan.

Bake 60-70 minutes or until a toothpick comes out clean. Remove from oven. Cool completely. Ice with Cream Cheese Icing. Garnish with toasted chopped pecans. Slice cake cold and serve at room temperature.

Cream Cheese Icing

8 ounces regular cream cheese, not Neufatchel or low fat, softened
½ cup unsalted butter, softened
1 (16 ounce) box powdered sugar
1 tablespoon pure vanilla extract

Mix cream cheese and butter together 3 minutes with a mixer on medium speed. Gradually add powdered sugar on low speed mixing 3 minutes or until icing is light and fluffy. Add vanilla. Scrape sides of bowl and mix again.

Variation: Divide cake batter into three 9-inch round pans that have been lined with parchment paper and sprayed with non-stick spray. Bake layers 300ºF for 40-45 minutes. Remove cakes from pans and cool on wire racks. Ice with Cream Cheese Icing between layers and on top and sides. Decorate with a ring of toasted pecans around top edge of cake. Refrigerate. Slice cake cold. Serve at room temperature. Makes one 3-layer 9-inch cake. Enjoy!

Published in The News and Neighbor on April 26, 2017

Kakie’s Peanut Butter Cookies

My aunts, Katharyn Noble and Vorita Isaacs, didn’t have any children of their own so all their niece’s and nephews became their children. They loved us dearly and we became who we are as a result of their love. They … Continue reading

Chocolate Mounds Bar Cake

This cake has all the elements of a mounds candy bar. Rich chocolate cake layers with creamy coconut filling, coconut buttercream icing and topped with dark chocolate truffle ganache. Who could ask for more? Chocolate Mounds Bar Cake– Makes one … Continue reading