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Preheat oven to 350 degrees. Line a jelly roll (10×15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
Beat eggs at high-speed for 5 minutes, until frothy and dark yellow. Beat in sugar, oil, and vanilla extract.
Whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour. Stir into wet ingredients just until blended. Stir in carrots.
Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10).
While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
While the cake is cooling, make the frosting. Beat the butter and cream cheese together until smooth. Beat in powdered sugar and vanilla.
When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least thirty minutes to one hour. Dust with powdered sugar,then slice and serve. Cake can be wrapped in plastic and frozen for up to one month.

Reese’s Peanut Butter Cookie Dough Dip

Yield: serves 10-12

A decadent dip filled with chocolate chips and Reese’s PB cups.

Ingredients

1/2 cup unsalted butter
1/2 cup light brown sugar
1/4 cup creamy peanut butter
8 oz cream cheese, softened
3/4 cup powdered sugar
1 tsp vanilla extract
1/2 cup semi sweet mini chocolate chips

Recipes
8oz pkg Reese’s peanut butter cup Minis (or about 1 1/2 cup chopped Reese’s cups)

Instructions

In a small saucepan over medium heat, melt butter. Whisk in the sugar and heat until sugar dissolves (about one minute). Remove from heat immediately add vanilla and allow to cool to room temperature (very important).
In a large mixing bowl, beat cream cheese with powdered sugar and peanut butter until creamy (about 3-4 minutes, don’t skimp on the beating time). On low, add in brown sugar mixture (that has cooled to room temperature). Mix until combined. Fold in mini chocolate chips and mini Reese’s cups. Serve immediately or store in refrigerator until ready to serve. Enjoy with pretzels, animal cracker and graham sticks.

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My Thanksgiving Dinner Including Recipes

Well it is a few days until ThanksgivingDay. My turkey is thawing in the refrigerator. Wednesday I…

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My Thanksgiving Dinner Including Recipes

Posted on November 25, 2013 by Who I am

Well it is a few days until Thanksgiving Day. My turkey is thawing in the refrigerator. Wednesday I will be doing all the work I can do in preparations with food that I can because I can no longer stand without pain for too long.

Our menu here at home is going to be like this.

Turkey

Mashed Potatoes

Green beans

Corn

5 layer salad

Layer lettuce, crumbled fresh bacon, peas, shredded cheese until you are out of ingredients. Cover entire dish with mayonnaise. Store over night.

Fried Bread Dough with Strawberry Jam

You can make home-made yeast rolls or cheat like I do and purchase frozen bread balls. Let them rise and fry them in hot oil until each side floats. Smother them with butter and jam.

Relish tray

Grandma’s homemade dressing.

Cook a chicken. De-bone and save broth. Mix three eggs, add several pieces of bread. I usually use about a half or over of a loaf of white bread. Mix with eggs, add a stalk or two of cooked and diced celery. Add chicken pieces. Add one can of cream of mushroom soup, one can of celery soup. Mix. Add enough broth to get it to the consistency you wish. Bake for half an hour at 350 degrees, maybe a little longer, depending on your desire of crispness.

Macaroni and cheese, homemade. I cook my macaroni, then add 2 cups of shredded Colby cheese, a stick of butter and a little bit of milk. It makes it nice and stringy. Then I make a white sauce by melting three tablespoons of butter in a saucepan. Then add about two to three tablespoons of flour. Stir constantly until it bubbles. Slowly add milk then until you get it the thickness you want. The key is to make sure the flour and butter are smooth before adding milk, and don’t add too much milk, adding won’t hurt, trying to back track won’t work.

Pumpkin pie, directions taken from back of Libby can.

Pudding dessert

Pudding Dessert
First Level
1 cup flour, 1 stick butter, 1/2 cup nuts.
Mix and press in a 9×13 pan Bake for 15 minutes 350 degrees
Second layer
1 cup cool whip, 1 cup powdered sugar, 1 8 oz. cream cheese
Blend together and add to first layer when cooled
Third layer
2 packages of instant pudding, your choice of flavor, we always used butterscotch, made with only 3 cups of milk instead of 4. add to second layer
Fourth layer
Top with rest of cool whip and garnish with nuts

Caramel Apple Salad

Ingredients

6 regular size Snickers Candy Bar

6 apples I used Red Delicious… Granny Smith would also be great

1 (5 oz.) package Vanilla Instant Pudding dry, do not prepare

1/2 cup milk

1 (12 oz.) tub cool whip

1/2 cup caramel ice cream topping

Instructions

Whisk vanilla pudding packet, 1/2 cup milk and cool whip together until well combined.

Chop up apples and Snickers.

Stir chopped apples and Snickers into pudding mixture.

Place in a large bowl and drizzle with caramel ice cream topping.

Chill for at least 1 hour before serving.

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Thanksgiving

Thanksgiving

Mom and Dad always said

Don’t eat much breakfast or you’ll be sad

You’ll miss out on…

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Thanksgiving

Posted on November 5, 2013 by Who I am

Thanksgiving

Mom and Dad always said

Don’t eat much breakfast or you’ll be sad

You’ll miss out on turkey and taters too

Deviled eggs and plenty of food

So a piece of peanut butter toast

A glass of juice and water at most

Our tummies were growling we could hear

Please let us get there oh father dear

I walk in and oh, the smell of food

Everything looks so yummy and good

Mom fills my plate and also my glass

I take a nice seat and sit on my ___

Oh this was worth starvation today

For going to Grandma’s is the only way

Tummy all full I can hardly walk

Afraid I’ll puke if I begin to talk

I find my way to the guest bedroom

I lay on the bed and very soon

My eyes are heavy and then they close

This is the way Thanksgivings go.

Written by,

Terry Shepherd

11/06/2013

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Pumpkin Pie Cake, Cool Whip and Rhino The Taste Tester

https://www.facebook.com/pages/It-May-Not-Be-Healthy-But-Its-Darn-Good-n-Easy/347995258619883

Pumpk…

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Pumpkin Pie Cake, Cool Whip and Rhino The Taste Tester

Posted on October 17, 2013 by Who I am

https://www.facebook.com/pages/It-May-Not-Be-Healthy-But-Its-Darn-Good-n-Easy/347995258619883

Pumpkin Pie Cake

Pumpkin pie cake.
1 box yellow cake mix
3/4 c butter
4 eggs
2 c pumpkin
1/2 c brown sugar
3/4 c white sugar
1 1/2 tsp cinnamon
2/3 c milk
(I cut the sugars in half)
Mix cake mix minus 1 c (reserve and set aside for topping),1/2 c melted marg, and 1 beaten egg.Put in bottom of a 9×13 pan. Mix together pumpkin, 3 eggs, 1/2 c br sugar, 1/4 c wht sugar,2/3 c milk and 1 1/2 tsp cinnamon.Spread over cake. Mix together and sprinkle on top of pumpkin mixture… 1 c cake mix, 1/2 c wht sugar, 1/4 c marg (not melted). Bake at 350* 50-55 min (in my oven I had to bake it a bit longer.

Now I have never actually gone through the steps of my baking, but I thought what the heck, first time for everything.

Now if you follow the directions above and my photos below, you will see this is a very easy recipe.

The results are in:

The cake is very moist. It doesn’t stay together in one piece like most cakes. It crumbles and falls apart. It is not a sweet cake loaded with sugars although it takes sugars. It reminds me of a crumb cake. Al ate all of his. I ate all of mine.

For supper we had cut-up and fried sausage, boiled potatoes with butter, fresh cooked carrots and the cake. Now Al ate all of his supper. I ate all of mine. Rhino, our fat cat is a very fussy cat. He eats no table food but yet sits at my feet and begs like a dog.

I added a dollop of cool whip to the cake to bring a bit of sweetness to it. I gave Rhino a bite of each food we ate and the only one he approved of and ate was the small taste of cool whip. Al and I smiled at this.

So I thought supper was alright. The cake was good and all is well at our dinner table. What was on your plate tonight?

Here is how I did it described by photos.