Honey Roasted Carrots

This recipe for honey roasted carrots is whole carrots, bathed in honey and seasonings, then roasted over high heat until tender and caramelized. A super easy yet elegant side dish!

Ingredients

• 1 pound small carrots peeled and trimmed
• 2 tablespoons olive oil
• 2 tablespoons honey
• salt and pepper to taste
• cooking spray
• Optional garnish: chopped parsley

Instructions

• Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
• Place the carrots in a single layer on the baking pan.
• In a small bowl, mix together the olive oil, honey, salt and pepper. Pour the honey mixture over the carrots and toss to coat.
• Place in the oven and bake for 25-35 minutes or until carrots are tender and browned. Roasting time may vary depending on the size of the carrots.
• Remove from the oven and serve immediately, sprinkled with parsley if desired.

Nutrition

Calories: 138kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 87mg | Fiber: 3g | Sugar: 15g

I got this recipe from dinnerathezoo.com  You can get to it by clicking here.  

Cream Cheese Frosting

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt, optional
• 3-3/4 to 4 cups confectioners' sugar

Directions

• 1. In a large bowl, beat cream cheese, butter, vanilla and, if desired, salt until fluffy. Gradually beat in enough confectioners' sugar to achieve desired consistency. Store in the refrigerator.

I got the recipe from the Taste of Home webpage here  

We had some friends over for dinner on Sunday and for dessert my friend make cupcakes with cream cheese frosting.  I knew I had to find the recipe for the delicious frosting  and Taste of Home came through.  Enjoy.  

Slow-Cooker Pulled Pork

Ingredients

• 1tablespoon paprika
• 1teaspoon salt
• 1teaspoon garlic powder
• 1teaspoon packed brown sugar
• 1boneless pork shoulder roast (2 1/2 to 3 lb)
• 1/4cup water
• 1cup barbecue sauce

Steps

• 1
  In small bowl, stir together paprika, salt, garlic powder and brown sugar.
• 2
  Spray 5- to 6-quart slow cooker with cooking spray. Rub paprika mixture on pork to cover completely. Place pork in slow cooker. Pour water around pork.
• 3
  Cover; cook on Low heat setting 7 to 8 hours or High heat setting 3 to 4 hours, until extremely tender.
• 4
  Transfer pork to cutting board. Let rest until cool enough to handle. Use 2 forks to shred pork. 
• 5
  Discard liquid in slow cooker. Wipe out slow cooker. Spray slow cooker with cooking spray. Return shredded pork to slow cooker; stir in barbecue sauce until well mixed. Cover; cook on High heat setting 10 to 15 minutes or until hot.

I got this recipe from the Betty Crocker webpage found by clicking here.  

Homemade Fruit Smoothies

I got this recipe off of webpage Living on a Dime (Click here for the link). During the summer I make lots of smoothies, and every time I make them, they are different. When I get out the blender to make them up, I make several batches, put them together in a gallon pitcher, and then pour what we don't drink in 5 1/2 oz containers with lids that I get at Smart and Final. Then I put them in the freezer to be taken out later. Then later, when someone gets a smoothie from the freezer, they pop it in the microwave for 25-20 seconds to defrost it a little. When I make smoothies, I usually use orange juice or pineapple juice as the liquid along with the fruits and ice cubes or anything else I decide to put into my smoothies.

Green Eggs and Ham

Happy St. Patrick’s Day! 

Please pass the green eggs and ham.

My friend, Jen, made this for her family for breakfast on St. Patrick's Day.  It was made with 2 strips of fried bacon for the eyes and a raspberry nose.  She colored the eggs green by adding blue food coloring to the eggs.  Blue food coloring + yellow mixed eggs = green scrambled eggs.    

Insta Pot Spanish Rice

Equipment

• Electric Pressure Cooker (6 or 8 quart)

Ingredients

• 1 tablespoon olive oil
• ¼ cup small onion diced
• 1 jalapeno seeded and minced
• 2 cloves garlic minced
• 2 cups vegetable or chicken broth
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 2 cups long-grain rice see notes
• 1/2 teaspoon cumin
• 1/4 teaspoon oregano
• 1 teaspoon chili powder
• 2/3 cup tomato sauce
• 1 tablespoon butter optional

Instructions

• Place rice in a colander and rinse really well.
• Turn Instant Pot to saute and let heat up.
• Once heated, add in oil, onion, jalapeno, and garlic. Saute for 2-3 minutes.
• Turn Instant Pot OFF.
• Add in stock and scrape up any browned bits on the bottom of the inner pot.
• Add in seasonings and stir well. Add in rice and gently push down with a spoon to submerge in stock. Top with tomato sauce.
• Place lid on the Instant Pot and be sure vent knob is pointed to sealed.
• Cook on HIGH pressure for 3 minutes for long-grain white rice, and  22 minutes for long-grain brown rice.
• Let pressure release naturally all the way.
• Remove lid and fluff rice with a fork, while stirring in the tomato sauce.
• Stir in butter if desired and serve.

Notes

• This recipe works with both long-grain brown and white rice. The measurements remain the same regardless of which variety of rice you use, but the cook time will vary. White rice needs 3 minutes to cook, brown rice needs 22 minutes. 
• If you don't care for spicy foods, be sure to remove the seeds and ribs from inside the jalapeno and use half a small jalapeno instead of a full jalapeno. If you love spicy foods, keep half the seeds--but be warned, it will be spicy if you happen to get a spicy jalapeno. And of course, you can omit the jalapeno altogether, but I do find that when left out, the rice is nowhere near as flavorful.
• 
  
• I got this recipe from this link: https://amindfullmom.com/instant-pot-spanish-rice/

Easy Mummy Stromboli

Lisa sent me this recipe from abountifulkitchen.com .  I have cut and pasted different versions of the recipe below.  To get the full explanation on how to make this cute Halloween dinner, I would suggest you click onto the recipe here.  

This is the easy version:  

Here’s what you’ll need for your easy mummy Stromboli: If going the quick and easy route, buy the ingredients listed below and follow the instructions on the recipe for assembly and baking.  For the easy “semi-homemade” version, you’ll need:

1. Two frozen loaves of Rhodes bread or two pizza crusts refrigerated.
2. One 12 – 15 oz can or jar of pizza sauce
3. One 12 oz browned sausage drained and/or 12-16 oz pepperoni and/or ham sliced
4. About 4 cups grated mozzarella cheese (or a blend of mozzarella, cheddar and provolone)
5. Black olives for the eyes

WEAVING OR BRAIDING THE MUMMY DOUGH

The mummy is really easy to put together. Simply roll out the dough into a rectangle and the spread the sauce down the middle, top with meats, cheese and then cut both sides into 1/2 inch strips. Then it’s just a matter of alternating the dough back and forth, folding toward the middle to make the mummy pattern. I suggest doing this on the cookie sheet you are using to bake so you don’t have to transfer the mummy after it is filled and formed.

Cut the strips after the dough is filled.  

Weave or criss cross the dough to form the mummy shape. 

This recipe can also be used to make mini mummies!

Each recipe makes about 8 single servings

This is the involved version:

Easy Mummy Stromboli is a fun way to go all-out for your Halloween parties or dinner without taking all day to create festive food! This recipe can be made using prepared ingredients or homemade dough and sauce. If using pre made dough, this recipe takes a little over an hour from start to finish baking!

Prep Time 15 minutes

Cook Time 20 minutes

rising time, cool time 1 hour 30 minutes

Total Time 2 hours 5 minutes

Servings 16

Author Si Foster

Ingredients

Dough

• 1 tablespoon yeast
• 1/4 cup warm water
• 1 teaspoon sugar
• 4 cups flour I use 2 cups all purpose plus 2 cup bread flour
• 1/2 cup canola or vegetable oilor olive oil
• 1/2 cup milk warmed
• 1/2 cup warm water
• 1 tablespoon sugar
• 2 teaspoons sea salt
• 1 egg beaten if halving the recipe, use one egg

Filling

• 1 16 oz pepperoni, sliced
• 1 12-15 oz jar pizza sauce Or homemade sauce below
• 4-6 cups mozzarella cheese, grated

Home made sauce option

• 1 14-15 oz jar or can tomato sauce
• 3 tablespoons tomato paste
• 1 tablespoon olive oil
• 2 tablespoons dry Italian seasoning
• 1 clove minced garlic
• pinch of sugar
• salt and pepper to taste

Instructions

Dough:

1. In a large mixing bowl, mix yeast and 1/4 cup warm water. Sprinkle with 1 teaspoon sugar.

2. Set aside until yeast begins to bubble.

3. Add 4 cups flour, oil, warm milk, water, sugar, salt and egg to the bowl.

4. Mix until all ingredients are incorporated. I use the paddle attachment on my Kitchen Aid for this step.

5. When all ingredients are mixed and the flour is no longer visible, switch to the dough hook and turn on low for 2 minutes.

6. Scrape down sides of bowl and spray sides of bowl lightly with cooking oil.

7. Cover the bowl and place in a warm place for about 1 hour, or the dough may be placed in the refrigerator for several hours or overnight in a Ziplock bag (see recipe notes).

   While dough is rising, make sauce (below) if using homemade. 

8. Flour a clean surface and remove the dough from the bowl onto the floured surface.

9. Split the dough in half. Roll out each piece into approximately a 14x8 inch rectangle. 

10. Spread about 1/2 to 3/4 cup of the pizza sauce down the middle of the rolled out dough. See recipe notes for tips. 

11. Lay the half of the meat on top of the pizza sauce. 

12. Sprinkle half of the cheese on top of the meat. 

13. Using a pizza cutter or knife, starting at the top of the dough and cut 1/2 inch strips along each side. See photos on post. Starting at top again, fold the strips over alternately, ending at bottom. PInch the ends together at top and bottom, tuck under to avoid the dough opening during baking. 

14. Let sit for 30 minutes. Preheat oven 15 minutes before baking. Set rack on bottom third of oven. Preheat to 375 degrees. If shiny dough is desired, Brush the dough with a beaten egg.

15. Just before baking, place a cut olive on mummy for eyes. 

16. Bake for about 15-20 minutes or until golden. The mummy shoudl be golden on bottom and top. Remove from oven, let sit for 10 minutes before cutting. 

Sauce:

1. Mix all ingredients together in a saucepan and simmer for 10-15 minutes on medium heat. Can be made up to a week before using. Freeze any leftovers. 

Recipe Notes

• This recipe makes TWO Mummy Stromboli's that feed about 6-8 adults if serving with a side such as salad. Each mummy yields approximately eight  1- 1 1/2 inch pieces. This recipe is easily halved. The recipe can also be made into 8 mini-mummies! 
• I have used both all purpose and all bread flour (4 cups) in this recipe with great success. Depending on the climate (dry or humid) the amount of water and flour will vary. In Utah, where it is very dry and high altitude, I use 2 cups bread and 2 cups all-purpose flour and the amount of liquid stated in the recipe. In Spain, I use 4 cups of bread flour and about 3/4 cup liquid, and 1/2 cup of sunflower oil. If when mixing the dough it seems too wet, add flour, a tablespoon at a time until the dough is smooth and elastic looking. The dough should not look wet or be dry and floury. If the dough is too dry, add a tablespoon of water at a time. 
• If you are making the dough ahead, it can be placed in a gallon size Ziplock bag and refrigerated overnight. Occasionally when I have refrigerated this dough recipe overnight, it will raise and break the seal of the bag. If you are concerned about this, split the dough into two pieces and refrigerate in tow gallon bags. Remove the dough from fridge and let sit on counter for an hour before rolling out.
• When spreading the sauce on the dough, try to keep the sauce in the middle of the mummy. This will avoid issues with the sauce seeping out of the mummy. Also, it is best to not overstuff the dough. It makes weaving the mummy pattern a little more difficult if the dough is stuffed too full.