Mo’s Carrot Cake

 Mo’s Carrot Cake

2 c. flour

2 tsp. baking soda

1/2 tsp. salt

2 tsp. ground cinnamon

3 eggs

2 c. sugar

3/4 c. vegetable oil

3/4 c. buttermilk

2 tsp. vanilla extract

2 c. grated carrot

1 can (8 oz.) crushed pineapple

1/2 c. flaked coconut

1 c. chopped pecans 

1 c. sugar

1 1/2 tsp. baking soda

1/2 c. buttermilk

1/2 c. butter

1 T. light corn syrup

1 tsp. vanilla extract

Bring the eggs to room temperature.  Drain the pineapple.  Grease 3 9” round cake pans then line them with parchment paper.  Peel and grate carrots.  Set aside.

Whisk together flour, baking soda, salt and cinnamon in a bowl.  Set aside.

Beat the eggs, sugar, vegetable oil, buttermilk and vanilla at medium speed with an electric mixer until smooth.  Add the flour mixture, beating at low speed until blended.  Fold in the carrot, drained pineapple, coconut and pecans.  Pour the batter into the prepared pans.  Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean.

To make the buttermilk glaze, bring 1 cup sugar, 1 1/2 teaspoon baking soda, 1/2 cup buttermilk, 1/2 cup butter and 1 tablespoon corn syrup to a boil in a large saucepan over medium heat.  Boil 4 minutes, stirring constantly until the glaze is golden.  Remove from heat and stir in the vanilla.  Cool slightly.  Drizzle warm buttermilk glaze evenly over the warm cake layers, cool in pans on wire racks for 15 minutes.  Remove from pans, inverting layers.  Peel off the parchment paper; invert again, glaze side up.  Cool completely on wire racks.  Spread Deluxe Cream Cheese Frosting between layers and on top and sides of cake.  Chill cake for several hours before slicing.  Store in the refrigerator.

Cream Cheese Frosting:

1 pkg. (8 oz.) cream cheese

1 pkg. (3 oz.) cream cheese

3/4 c. butter

1 pkg. (16 oz.) powdered sugar

1 1/2 tsp. vanilla extract

Bring the cream cheese and butter to room temperature.  Beat the cream cheese and butter at medium speed with an electric mixer until smooth.  Gradually add powdered sugar, beating at low speed until light and fluffy.  Beat in the vanilla.

Mississippi Shredded Pork

 Mississippi Shredded Pork

2 to 3 lb. pork loin or boneless pork chops

1 (1 oz.) pkg. ranch dressing mix

1 (1 oz.) pkg. Au Jus gravy mix

6 pepperoncini peppers

1/3 c. pepperoncini pepper juice from jar

1/2 c. butter

Trim the pork to remove all silver skin and any excess fat.

In a 6-quart slow cooker, add all the ingredients and cook on low for 8 to 10 hours.  Shred the pork using 2 forks.  Serve over rice or mashed potatoes.  For extra protein, you can also serve over Great Northern Beans.

To make this without using the prepackaged seasoning mixes, add these seasonings to the mixture instead of the ranch dressing mix and Au Jus gravy mix:

1 T. beef broth base (beef bouillon)

1 tsp. onion powder

1 T. dried parsley

1/4 tsp. ground black pepper

1/4 tsp. garlic powder

1 tsp. granulated garlic

1/4 tsp. salt

1 tsp. dried onion flakes

2 tsp. dried dill weed

Garlicky Green Beans

 Garlicky Green Beans

1 lb. fresh green beans

3 cloves garlic

2 T. olive oil

2 T. butter

2 c. chicken broth

Salt and pepper to taste

Clean the green beans as needed.

Add the olive oil and butter to a large frying pan and heat until the butter is melted.  Add the chopped garlic and cook for 2 minutes over medium heat.  Add the green beans and stir to get them as flat as possible in the pan.  Cook until they turn bright green.  Add the chicken broth, salt and pepper and stir.  Raise the heat until the liquid boils and then cook until the green beans are done.  Stir as needed.  Serve warm.

                                               

                                              

Sweet Potato Breakfast Casserole

 Sweet Potato Breakfast Casserole

2 medium sweet potatoes

1 T. olive oil

1/2 tsp. garlic powder

1/4 tsp. paprika

1/2 tsp. salt

1/4 tsp. freshly ground pepper

8 strips pre-cooked bacon

1 lb. breakfast sausage

1/2 large onion

1 green bell pepper

2 cloves garlic

12 large eggs

1/3 c. milk

Preheat the oven to 400 degrees F.

Peel the sweet potatoes and dice into 1/2 inch cubes.  Toss the diced sweet potato with the olive oil, garlic power, paprika, salt and pepper on a baking sheet.  Place in the oven and cook for 35 - 35 minutes, stirring occasionally.

Peel and dice the onion.  Deseed and dice the green pepper.  Mince the garlic cloves.

Chop the pre-cooked bacon into 1/2  inch pieces.  Cook the breakfast sausage in a large  skillet.  Once it is browned, remove it with a slotted spoon and place in a 9” x 13” baking pan.  Drain off all but 1 tablespoon of the grease in the skillet then sauté the onion and green pepper for 5 minutes.  Add the minced garlic and sauté for 1 more minute.  Transfer this mixture to the baking pan with the sausage.  Add the chopped bacon to the baking pan.

Remove the sweet potato from the oven and add to the baking pan.  Stir all of the ingredients in the baking pan together.

In a mixing bowl, whisk the eggs and milk together.  Pour the egg mixture on top of the meat and vegetables.  Place the baking pan in the oven at 400 degrees and cook for 25 - 30 minutes or until the center is cooked through.  Remove from the oven.  Slice the breakfast casserole into squares and serve immediately.