Early last week I made this carrot cake.
I wanted to try one of these Duncan Hines Decadent cake mixes.
This one had dried carrots and raisins in the box.
The frosting was my own homemade cream cheese icing.
It was a good cake, but homemade carrot cake is much better.
You could tell it was a mix.
I gave half the cake to our neighbors.
Hubby has had the dehydrator out all week drying things for us to use in the winter when we may not be able to get out and drive a long way to a grocery store for fresh produce. So far he's done green peppers, jalapenos, mushrooms, beef jerky, and pears.
Below is some of the Pioneer Woman stuff I got at Walmart. I've seen others showing things from her collection too. It's really popular.
I adore these teal Adaline goblets.
On my second trip, I got the chef's knife and kitchen shears, both of which I love.
The main thing I was after was this 5-qt dutch oven in teal.
It was so tempting to buy a butt-load of the stuff they had in this collection, but I refrained. I really don't need it and have nowhere to store it unless I just stuck it in the basement which would be dumb. So I'll just enjoy my few pieces and be happy. I also got one coffee mug which you'll see later in this post.
Fabulous recipe below!
I mean FABULOUS too!
All ingredients except the cheeses (ricotta & Parmesan)
Turkey Sausage & Zucchini Pasta
2-1/2 cups dry Penne or ziti pasta
3 cups sliced zucchini (3 large)
1 can Hunt's pasta sauce (about 2 cups), divided
1/2 medium onion, chopped
1 cup mushrooms, sliced
1/2 cup roasted red peppers (I used a jarred)
1 lb turkey smoked sausage, sliced
1 15-oz Ricotta (1-1/2 to 2 cups)
1/2 to 1 cup shredded Parmesan cheese
Garlic powder, dried basil, dried oregano, salt & black pepper
Cook pasta according to package directions until al dente. While pasta is cooking, chop zucchini, roasted red peppers, onions, mushrooms, and sausage. Spray a 9" x 13" baking pan or casserole dish and set aside.
In a large skillet, add 1 Tbsp olive oil and cook onions until soft (3-4 minutes). Add rest of chopped veggies and spices and cook 10-15 minutes until zucchini is soft (or done to your liking).
When pasta is done, drain and add about 2/3 of the pasta sauce. Combine well and add to the bottom of your prepared baking pan. Spoon ricotta evenly across the top of the pasta. Add your cooked veggies on top of the pasta and ricotta; spread evenly. Sprinkle the rest of the pasta sauce over the top and add the Parmesan to the top.
Cover with foil and store in refrigerator until ready to bake. Bake at 375 degrees F. for about 30-40 minutes until heated through. I baked mine right away and it only took about 20 minutes as the ingredients were already warm from previous cooking and the cheeses just needed to melt.
I'm telling you this is delicious! I thought it would just be okay and something different to make, but we both really loved it. The leftovers are just as good if not better. Try it! You won't regret it.
I sat in my sweet little kitchen and sliced the last of the apples from the orchard.
And made a Sour Cream Apple Pie.
I doubled the topping.
It's our favorite apple pie recipe.
It's eggy and creamy and apply and delicious!
I crocheted a few hours this weekend on my doily.
Then I discovered an error and had to rip out about two hours of that work last night.
Ugh! I hate when that happens! Oh well.
I painted my nails, drank hot tea, and watched the Emmy's last night.
Fun. I did switch back and forth between that and the Packers/Seahawks game. The Seahawks have lost two in a row now. I think they might suck. My true loves, the Cowboys, won yesterday, but Tony Romo was injured and is probably out for several weeks if not the entire season.