Friday, October 28, 2016

Big City Carrot Cake

Here's my recipe, quick and delicious.   I made it in a 13x9 pan which isn't as pretty as baking in round cake pans, but it still tastes fabulous!

Big City Carrot Cake


2 cups sugar
1 1/2 cups canola or vegetable oil
3 cups finely shredded carrots (I chopped carrots finely in a food processor)
4 eggs
2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/8 teas. salt
1 Tablespoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon ground cloves
1 cup finely chopped pecans
Raisins or coconut (optional - I normally leave out)

Mix together the sugar and oil.  Added carrots and beat well with mixer.
Add eggs, one at a time, and mix after each egg.
Add ONE cup flour, baking soda, baking powder, salt, cinnamon, ginger and gloves.
Mix well with mixer.

Add the remaining one cup flour and nuts.  Mix well.

Spray or butter 13x9 pan or round cake pans.
Bake at 350' for 35-40 minutes.

Butter Cream Frosting

8 oz. softened cream cheese
1/2 cup softened butter
3 cups powdered sugar
1 teaspoon vanilla
Splash of milk if needed

Mix all ingredients until creamy.  Allow cake to cool completely before frosting.

Monday, October 24, 2016

Vicky's Johnny Marzetti's Recipe

My own take for our Ohio family favorite recipe, Johnny Marzetti's Goulash.

History of Johnny Marzetti


Johnny Marzetti originated in Columbus, Ohio at Marzetti's, an Italian restaurant established in 1896 at Woodruff Avenue and High Street by an Italian immigrant named Teresa Marzetti. One of the dishes Marzetti offered her customers was a baked casserole of ground beef, cheese, tomato sauce, and noodles that she named for her brother-in-law, Johnny. Teresa Marzetti was the first person to serve the casserole Johnny Marzetti in a restaurant. Proximity to the nearby Ohio State University helped the first restaurant succeed and spread Marzetti's fame.
By the 1920s, it had become popular across Ohio and the Midwestern United States. The original restaurant closed in 1942, but a second location, opened in 1919, remained in operation until Teresa Marzetti died in 1972. Marzetti's later became known for various salad dressings, which are still produced under the T. Marzetti Company label.
Johnny Marzetti also became a popular dish in the former Panama Canal Zone. Some locals in this region felt that the dish originated there, and typically referred to it as "Johnny Mazetti". 
Johnny Marzetti

1 lb ground beef
1 medium onion, chopped
3 gloves garlic, minced
1 cup diced celery
1 can tomato sauce
2 cans diced tomatoes
1 Tablespoon Italian seasoning
1 Tablespoon chopped parsley
1 teaspoon oregano
1/2 teaspoon sea salt
1/4 teaspoon black pepper
8 oz each - grated cheese cheese and mozzarella cheese
1 lb dry macaroni

Cook macaroni, drain and set aside.

Brown ground beef until almost brown.  Add celery, onion, garlic, cook until meat is done and veggies are tender.  Add tomato sauce, diced tomatoes and seasonings.  Simmer about 10 minutes.  Let cool.

In a large bowl, mix cooked macaroni with meat mixture.  Mix in one 8 oz bag of mozzarella.

Spray 13x9 pan with PAM, add meat and macaroni mixture.  Top with cheddar cheese and bake uncovered for 35 minutes at 350'.

Friday, June 24, 2016

Buckeye Dessert

I have to share with you Dr. Souza's favorite dessert combo - peanut butter and chocolate.  In my neck of the woods, that's called a Buckeye Dessert!   Made this yummy dessert to celebrate Dr. Souza's 50th birthday and we ate it like there was no tomorrow!  

I adjusted the original recipe, reduced the sugar (somewhat) and it was over the top delicious!  It's rich, and a cinch to make because there is NO baking involved!

Buckeye Dessert

25 Oreos
4-5 Tablespoons butter, softened
1 8 oz pkg cream cheese, softened
1 /2 cup peanut butter (your choice, creamy or crunch)
1 cup powdered sugar
1 tub Cool Whip
16 miniature peanut butter cups, chopped
2 cups cold milk
1 pkg instant chocolate pudding (3.9 oz)

1.  Crush Oreos in food processor.  Toss with soft butter with your hands.  Press into a 13x9 pan.  Refrigerate 20-30 minutes.

2. Beat cream cheese, peanut butter and 1 cup powdered sugar until smooth.  Fold in half of the CoolWhip. Spread over chilled Oreo layer.  

3. Sprinkle with chopped peanut butter cups.

4.  Beat 2 cups milk and pudding mix on low for 2 minutes.  Let set up for 2 minutes.  Fold in remaining CoolWhip.

5.  Spread over the layer of peanut butter cups.  Crush 6-7 more Oreos (I put mine in a ziploc bag and pounded with a rolling pin).  Sprinkle crushed Oreos over the top as a garnish.

6.  Cover and chill for 3 hours.   Top each slice of dessert with a whole mini peanut butter cup.

Saturday, February 13, 2016

Life Is Very Short, & There's No Time for Fussing & Fighting My Friend (We Can Work It Out)

Deb and I were shopping and spending a fabulous weekend together in Utah.  Long over due weekend of laughing, eating, and making u-turns to find the next sale!   We walked into Rod Works, a cute little boutique store with fabulous home decor, and we both at the exact time laid our eyes on this sign.   We love a good Beatles song "We Can Work It Out", and saw this verse on this beautiful piece of wood.   We both ended up buying the sign, but not until after I left Utah!  Deb raced to Rod Works on Monday and bought one for each of us!  

I will forever treasure this sign, reflect on it's meaning, and remember the wonderful whirlwind weekend Deb and I had together!

Friday, June 19, 2015

Light the Way!

New house means new lighting!  I love great lighting.  Really love crystal (modern) chandeliers.  Looky Looky at the ceiling shadows the crystals leave.  Pretty darn happy with my office and dining room lights!

The electrician loved the light so much 
he is posting on this on their company website!

Backyard Paradise Lights
5 strands of lights found at Crafter's Warehouse for the Patio 
(brown, orange, and yellow lights - perfect for summer nights)

Sunday, December 14, 2014

MVP's Sweet and Smoky BBQ Rub

My recipe for a simple BBQ rub is the perfect gift to give to friends and co-workers at Christmas time.  I found the perfect jars (with spoons) at Hobby Lobby, and I also found 1/4 cup mason jars at Joanne's Fabric.  It was fun making a large batch of my Rub and thinking of the friends I am giving it too, hoping they have a fun BBQ or tailgater to give their favorite ribs or pulled pork a bit of spicy flavor from my kitchen!

MVP’s  Sweet and Smoky BBQ Rub
·         ¼ cup brown sugar
·         ¼ cup white sugar
·         3 T course ground pepper
·         4 T kosher salt
·         ½ cup smoked paprika
·         2 teaspoon garlic powder
·         2 teaspoons onion powder
·         1 teaspoon dry mustard
·         1 teaspoon ground cumin
·         1 teaspoon ground ginger
·         1 teaspoon chili powder

Combine all ingredients in a mixing bowl and mix well (fingers work great)!  Store in an airtight jar and away from heat.    Place your meat in a plastic Ziploc bag, and add 1 tablespoon of Rub per pound of pork, beef or chicken.  Shake/rub well and let stand 30 minutes before grilling or smoking.   

M. V. Prouty
December 2014

Sunday, December 15, 2013

Pecan Pie Bark

Love me some good pecan pie.  I don't always want to make an entire pie because more times than not I could, accidently, eat more pie than I should!  I discovered Pecan Pie Bark and LOVE it!   I made two batches and my friends will be getting Pecan Pie Bark in cute little Christmas treat boxes!

Many recipes call for white sugar and the sugar mixture makes your bark "cloudy".  Using brown sugar and this recipe solves that!

  • 1 C unsalted butter
  • 1 C brown sugar
  • 1 C chopped pecans
  • 2 pkg graham crackers
Preheat oven to 350'
  • Like large jelly roll pan with foil.  Spray with cooking spray.
  • Place graham crackers on jelly roll pan in one layer.
  • Sprinkle pecans over graham crackers.
  • In a small pan, melt butter.  Add brown sugar and stir until mixture begins to boil.
  • Pour sugar mixture over pecans and graham crackers.
  • Bake 10 minutes at 350'.
  • Remove from oven, and place in freezer for 1 hour.
  • Remove foil, break into pieces while still cold.
Pecan Pie Bark

Wednesday, October 30, 2013

Prouty Pumpkin!

Using all of my "gently used" craft supplies (actually, I haven't had the stencils out in ...errr...15 plus years), I created a little Prouty pumpkin for our front porch for the trick or treaters to enjoy on Halloween.  

The World Series is on this very minute, and the Red Sox are ahead of the St. Louis Cardinals 6-0, so little pumpkin only got a dash of ribbons on her stem.  Back to the TV and the World Series!

Tuesday, October 1, 2013

Momma's Chicken and Cream Cheese Roll-Ups

Whoa, these chicken roll-ups are so tender and yummy!  Did I say tender?  Crescent rolls do that to me every time.  It's like a pillow stuffed with chicken and cheese that melts in your mouth!

These would make a great dinner for a busy Christmas Eve.

Chicken and Cream Cheese Roll-Ups with Chicken Gravy

3 chicken breasts, cooked and chopped
2 pkg of Pillsbury Grands Big & Buttery Crescent Rolls (pkg of 8)
1 small can mushrooms, drained
1 8 oz pkg soft cream cheese (cubed)
2 T melted butter
1/2 teas. oregano
1/2 teas. garlic salt
1/2 teas. onion salt
1/2 teas. poultry seasoning
1/4 teas. pepper
1 pkg McCormick Chicken Gravy Mix 

Mix together cooked chicken, softened cubed cream cheese, mushrooms, melted butter and spices.

Roll out crescent rolls, place a big spoonful of chicken mixture on the wide-end of the roll, and roll it up, tucking the ends in.

Place roll-ups point side down - on a cookie sheet (I lined mine with my Silpat baking liner).  Bake at 350' for 12-14 minutes until golden.

Makes 16 roll-ups.
Serve with chicken gravy or cream of chicken soup if desired, pour over the roll-ups.

Tuesday, August 20, 2013

My Anti Bucket List

Bucket Lists are everywhere.  Here is a list of things I'll never do.    There are some things I DO want to do but here is what comes to mind of things I DON'T want to do. 
  • I Will Never Go On A Cruise.    It's not a vacation when I am stuck with 3,000 people in a small space where I can't see land.  Ick.
  • I Will Never Run a Marathon.   I am happy for my daughter and my husband who have both completed many marathons.  I am good at taking pictures at the start line, and again at the finish line.  I feel great, while they are throwing up.
  • I Will Never Donate Blood.   The needle is too big.  And I have a weak stomach.  But I am glad others donate.
  • I Will Never Own a Bird.   Birds are too unpredictable with ugly pointed beaks.  They flap around and scare me.  If I ring your doorbell, and see a bird sitting on the back of your chair, I will run in the opposite direction.
  • I Will Never Wear Pointed High Heels.   Been there, done that, and my feet still hurt.
  • I Will Never Jump Out of  Plane.    My brother-in-law died in a skydiving accident.  Enough said.
  • I Will Never Get a Tattoo.   I think tattoos are very artful, beautiful, and expressive BUT how I feel today about a quote, flower, or dragon may not be the same as I feel in 10 years.  I wore neon green earrings with matching socks in the 80's, and thankfully, have donated those years ago, and they are NOT a permanent part of my life now. 
I could add more later to this Anti-Bucket List as age related wisdom takes over my brain.   I am not afraid to share this and I have no fear that I won't be a whole person by making this declaration!

Sunday, May 5, 2013

Bacon Potato Bisque

Bacon Potato Bisque

This was a hit today!   Creamy potato and bacon bisque with an savory addition of tomatoes.  The tomatoes made it extra creamy and rich.  LOVED it!

5 T butter
6 Yukon gold potatoes, cut into 1 inch pieces
1 med onion diced
4 gloves garlic diced
12 oz bacon, sliced and cut into pieces
1 box reduced sodium chicken broth
1 can diced tomatoes with garlic and onion
1/2 cup flour
1 cup whole milk
  1. Fry bacon in pieces until crisp in large dutch oven.  Drain and reserve fat.
  2. Add 5 T butter, melt.  Stir in 1/2 cup flour, stir and cook for 5 minutes.  Add onion and garlic, cook until softened. 
  3. Add chicken broth and tomatoes.  Bring to boil.  Add potatoes and bacon.  Cook until potatoes are tender.  Add milk.  Heat and stir for 5 minutes.  Serve with warm bread and enjoy!

Saturday, April 27, 2013

Spinach Balls

Spinach Balls

My friends Darla and Mary Jo were coming for a visit to MoHo and I needed something quick, easy and delicious to go with our sitting on the front porch type of afternoon.   I love stuffing, and sometimes don't want to wait until Thanksgiving.   These spinach balls were the ticket! 

Easy - I'll make these again!

2 pkg frozen spinach, thawed and drained
1 onion, finely chopped
2 1/4 cup bread stuffing with herbs
6 eggs, well beaten
1/2 cup melted butter
1/2 cup Parmesan cheese
2 tsp garlic powder
1 tsp pepper
  1. Mix all ingredients until combined.  Form into 1" balls and place on a baking sheet.  I lined my baking sheet with Silpat baking liner to prevent sticking.
  2. Baker for 20 minutes at 350'.   Makes about 50 balls.

Saturday, November 3, 2012

Bronco Bustin' Tailgate Chili

This is the chili I make for the Boise State Bronco football games.  I make it the day before and have it ready to load and reheat on game day.
Bronco Bustin' Tailgate Chili
  • 2 lbs. ground chuck
  • 1 lb sausage
  • 3 15 oz cans chili beans, drained
  • 1 15 oz can Ranch beans
  • 4 cans diced tomatoes with juices
  • 1 6 oz can tomato paste
  • 1 large yellow onion, chopped
  • 3 stalks celery, chopped
  • 1 green pepper, seeded and chopped
  • 1 red pepper, seeded and chopped
  • 1 Tablespoon bacon bits
  • 4 cubes, or 4 teaspoons, beef bouillon
  • 8 oz. beer
  • 2 Tablespoons chili powder
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon minced garlic
  • 1 Tablespoon dried oregano
  • 2 teaspoons dried cumin
  • 1 teaspoon dried basil
  • 1 teaspoon coarse salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • 1 teaspoon white sugar
  • Fritos and shredded cheddar cheese
  1. Heat a large stock pot (I use my 5 1/2 qt LeCreuset pot) over high heat.  Crumble the chuck and sausage into the hot pot, cook until browned.  Drain. 
  2. Pour in the chili beans, ranch beans, tomatoes.  Add the onion, celery, peppers, bacon bits.  Pour the beer into a measuring cup, and to the beer add the tomato paste, chili powder, Worcestershire sauce, garlic, oregano, cumin, basil, salt, pepper, paprika, and sugar.  Stir to blend, add to bean mixture, cover and simmer on low for 2 hours, stirring occasionally.
  3. Taste and adjust for salt, pepper and chili powder if needed.  Remove from heat and serve, or refrigerate and serve the next day.
  4. Ladle into bowls, top with corn chips and cheese.  
Go Broncos!

Wednesday, October 31, 2012

Pumpkin Cake

Fall is my favorite time of year, and I am ready for pumpkin delights!  I made this pumpkin cake and took it to work, and it earned rave reviews!    I'll make it again for Thanksgiving.

Pumpkin Cake
  • 1 15 oz. can pumpkin
  • 1 10 oz. can evaporated milk
  • 1 cup light brown sugar
  • 3 eggs
  • 3 teaspoons pumpkin pie spice
  • 1 box yellow cake mix
  • 1 cup (2 sticks) butter, melted
  • 1 cup coarsely crushed graham crackers
  • 1/2 cup toffee bits (optional) - I left out
  1. Preheat oven to 350'
  2. Spray 9x13 pan with cooking spray
  3. In a large bowl, combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice.  Stir well.
  4. Pour into prepared 9x13 pan
  5. Sprinkle entire box of cake mix on top, followed by crushed graham crackers (and toffee bits if desired)
  6. Pour melted butter evenly on top
  7. Bake for 40-45 minutes until center is set and edges are lightly browned.
  8. Serve with whipped cream or ice cream.

Tuesday, October 16, 2012

Crock Pot Chicken Taco Chili

I needed something yummy for our work pot luck, a main dish that most everyone would like on a cool fall day.  This is an easy recipe, and Weight Watchers to boot!

  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 jalapeno pepper, chopped and seeds removed
  • 2 cans kidney beans, drained
  • 2 cans black beans, drained
  • 2 cans corn, drained
  • 2 14 oz. cans diced tomatoes with spices or chilis
  • 1 8 oz. can tomato sauce
  • 1 packet taco seasoning
  • 1 tablespoon cumin
  • 1 tablespoon chilpolte chili powder (or regular chili powder)
  • 3 boneless chicken breasts, cooked and shredded
  • Fresh cilantro - optional 
Combine all ingredients.  Cook on low for 6 hours or high for 4 hours in crockpot.  Top with chopped cilantro, and serve with sour cream or low fat cheese if desired.