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Halloween Carrot Cake

This year I have been trying to make healthier choices, so for this Halloween I decided to incorporate carrots.  The vegetable is a beautiful bright orange, and I had a huge bag of fresh carrots from my grandma’s garden.   Fresh grown carrots are better than candy any day of the week.  I found a fun carrot cake recipe and whipped this up in the kitchen this evening.


  • 4 eggs
  • 1 1/4 cup vegetable oil
  • 2 cups granulated sugar
  • 2 tsp vanilla
  • 2 cups flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 3 cups grated carrot



  1. In a large mixer beat the eggs.
  2. Add the vegetable oil, sugar, vanilla extract
  3. Add the flour, baking soda, baking powder, salt, and cinnamon.
  4. Add the grated carrots.
  5. Bake at 350F for 40-50 minutes
  6. Let cake cool and frost with cream cheese frosting.  Garnish with peeled carrots.



Unfortunately I did not take any photos of this delicious dip.  This recipe is a combination of several recipes and tips.  The original recipe can be found here.  This was a huge hit at a recent BBQ we had.  There were no left overs.


  • 2 pkgs cream cheese- softened
  • 1 cup sour cream
  • 1 cup grated parmesan cheese
  • 1 garlic clove minced
  • pepper- to taste
  • 1/2 tsp garlic powder
  • 1 cup finely chopped spinach
  • 1 artichoke heart
  • 1/2 cup shredded mozzarella cheese


  1. Cut the top off of the artichoke heart.  Cut off the stem.   Place artichoke in large pan with water.  Make sure the end that you cut the end off of is in the pan, face down.  Bring water to a boil.
  2. Reduce heat and let simmer for about 20 minutes.
  3. In a large mixing bowl combine cream cheese, sour cream, parmesan cheese, garlic, garlic powder, and pepper.
  4. Slowly add freshly chopped spinach.
  5. When artichoke is softened open it and remove the artichoke heart.  Chop it up finely.  If you like you can take a spoon and scrape the inside of the artichoke heart leaves.   Mix with cream cheese mixture.
  6. Add mozzarella cheese.
  7. Preheat oven to 350F and bake for 40 minutes, or until lightly golden on top.
  8. Serve with crackers or sour dough bread while warm.
  9. Enjoy!

My mom used to make these for every family gathering we had, and they were always the first to disappear.  This is perhaps the easiest appetizer I know of.  Now I don’t have photos because I haven’t made them recently, but I have a craving so photos will be in the near future 🙂


  • 1 pkg Salami slices
  • 1 pkg softened cream cheese


  1. With a butter knife spread the cream cheese onto one side of the salami slice.
  2. Roll up the Salami slice
  3. Eat them up!

Every Chinese meal needs its sides, and what better side than rangoons!  I make these everytime we have any asian inspired meal.  Enjoy!

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  • 1 pkg room temp. cream cheese
  • 1/2 cup crab or imitation crab, more or less depending on what you like
  • 1ts worcestershire sauce, Lee and Perrins
  • 1tsp garlic powder
  • 1 tsp lemon pepper
  • 2 stalks chives, chopped
  • 1 pkg wonton wrappers
  • 1 tbsp sesame oil
  • 2 tbsp oil
  • 3 tbsp water


  1. Preheat oven to 350F
  2. Mix oils together in a small bowl and set aside.  Put water in another bowl and set aside.
  3. In another bowl mix cream cheese, worcestersire sauce, garlic, lemon pepper, crab, and chives.  Set asidebaking 018
  4. Lay out wontons on a flat surface.  Brush both sides of each wonton with  oil.
  5. Take a tbsp of cream mixture and place in center of each wonton.
  6. Brush a little bit of water on each corner of wontons
  7. Bring each all corners together and press together, and down.baking 019
  8. Place in a cupcake pan and bake in oven for 10 minutes, or until edges are golden brown and filling begins to bubble out of seems.
  9. Let cool and serve with Sweet and Sour Sauce

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Also, these freeze really well!

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