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!