Carrot Quick Bread with Cream Cheese Frosting

This is a great way to eat carrot cake for breakfast! This recipe came from Cooking Light (MANY years ago!) but you would never know it - it is dense and rich and delicious! Packed with whole wheat flour, oats and carrots, it's a tasty way to get some good beta-carotene and whole grains! This recipe doubles very easily and freezes very well - you can either slice and freeze the slices individually wrapped in plastic wrap, or freeze the whole loaf.

Start by shredding or grating the carrot. I love recipes that let me use my new food processor!



Then, combine the whole wheat flour, oatmeal, flour



cinnamon



baking powder, salt and baking soda in a small bowl.



In a large bowl, combine the brown sugar and butter; beat with a mixer at medium speed until well blended. Add eggs and water



and beat well. Then beat in the vanilla and milk.



Gradually add the flour mixture



and stir just until it is all combined. Finally, fold in the carrots



and the raisins.



Spoon the batter into a greased loaf pan (I doubled the recipe so I have two).



Bake for about an hour, then cool in the pan on a wire rack for 10 minutes. Remove from the pan to a wire rack to cool completely.



While the bread cools, make the frosting. Combine the cream cheese, powdered sugar and lemon juice in a small mixing bowl



and beat at medium speed until fluffy. Spread the frosting over the top of the cooled bread.



Slice and enjoy!



You can find more delicious recipes at Mouthwatering Mondays, Tempt my Tummy Tuesdays, Tuesdays at the Table and Tasty Tuesday, Ingredient Spotlight.

Carrot Quick Bread with Cream Cheese Frosting

Bread:
1 1/4 cup flour
1/2 cup whole wheat flour
3/4 cup quick cooking oats
2 tsp. cinnamon
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup brown sugar
2 Tbsp. butter, softened
1/2 cup water
1 egg
1 cup whole milk
1 tsp. vanilla
1 1/2 cups finely shredded carrot
1/2 cup golden raisins

Frosting:
1 cup (4 oz.) cream cheese, softened
1/3 cup powdered sugar
2 tsp. lemon juice

Combine flours, oats, cinnamon, baking powder, baking soda and salt in a small bowl. Place brown sugar and butter in a large mixing bowl; beat with a mixer at medium speed until well blended. Add water and egg; beat well. Beat in milk and vanilla. Gradually add flour mixture, stirring just until blended. Fold in carrots and raisins.

Spoon into a greased 9x5 loaf pan. Bake at 350 for 1 hour or until toothpick inserted near the center comes out clean. Cool in pan on wire rack for 10 minutes; remove from pan to cool completely on wire rack.

For frosting, combine cream cheese, lemon juice and powdered sugar in a small mixing bowl; beat with a mixer on medium speed until fluffy. Spread frosting over cooled bread. Serves 8-10.

Can freeze whole loaf, wrapped in plastic wrap or foil, or freeze individual slices for a quick on the go breakfast!

Strawberry Banana Bread

By now you have figured out that I love all things breakfast bread-related. So I'm always looking for new recipes for muffins or bread, especially those that help to use up my freezer stash of bananas! I also have a small freezer stash of strawberries so I was excited to come across this recipe, and I was delighted at how moist and delicious these were. I brought them to work this morning and they got rave reviews.

I made these in my mini bread pan, but it also works in a regular loaf pan or in a muffin tin. The recipe can easily be doubled, also. Here's another tip: I think it would work well, and be healthier, to replace 1/2 the oil with applesauce. I didn't have any, but will try it next time.

Start by combining the eggs, sugar



orange zest, oil, vanilla, bananas



and strawberries.



Beat this mixture for about two minutes or until well combined.



(How do you like these action shots? Found a new setting on my camera and am loving how it captures my "cooking action!")

In a small bowl, combine the flour, baking soda, cinnamon, salt and nutmeg. Add this gradually to the batter



and beat just until combined. Pour into a greased loaf pan, or 12 muffin tins, or mini loaf pans.



Bake for about 20-25 minutes for muffins or mini loaves and about 45 for a full loaf. Remove to a wire rack to cool.



Get more great recipes at Foodie Friday, Food on Fridays, Friday Food, What did you bake today?, Seasonal Sunday.

Strawberry Banana Bread

2 eggs
1 cup sugar
3/4 cup mashed strawberries
3/4 cup mashed banana
2 tsp. orange zest
1 tsp. vanilla
1/2 cup vegetable oil
1 1/2 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. nutmeg

In a large mixing bowl, combine the eggs, sugar, strawberries, banana, zest, vanilla and oil. Beat with an electric mixer on medium speed for two minutes. In a small bowl, combine the remaining ingredients. Gradually add the flour mixture to the batter, beating just until combined.

Pour batter into a greased loaf pan, 12 muffin tins, or mini loaf pans. Bake at 350; 20-25 minutes for muffins or mini loaves and 45 minutes for a full sized loaf pan. Bread is done when a toothpick inserted into the center comes out clean. Cool on a wire rack. Serves 12.

Applesauce Spice Cake

Here is another wonderful apple cake to try. This one starts with a boxed mix, but I think you can still call it "from scratch" when you add in that many ingredients! This cake is delicious, and you can either dust it with powdered sugar, or make a caramel glaze. I did the glaze, and next time, I think I would not put the glaze on the cake, but rather spoon it over individual slices with ice cream when serving. Just thinking about it makes me want to make it again!

Start by combining the cake mix, applesauce,



butter, shortening, vanilla, lemon zest, eggs and buttermilk



in a large mixing bowl. Beat on low 1 minute, then scrape down the sides of the bowl to make sure all the batter gets incorporated. Beat on medium speed 2 minutes more or until the batter is well blended.

Then fold in the pecans and apples.



Pour the batter into a greased and floured Bundt pan, and spread evenly.



Bake 50-55 minutes or until the cake is golden and springs back when lightly pressed with your finger. Remove the cake to a wire rack and let cool for 20 minutes. Then remove the cake from the pan and invert onto the wire rack to cool completely, about 30 more minutes.

While it's cooling, you can prepare the brown sugar caramel glaze. In a small saucepan, combine the whipping cream,



brown sugar,



white sugar,



vanilla and butter. Bring this mixture to a boil over medium heat, stirring constantly. Let boil for 1 minute, stirring often.



Place the cake on a serving plate, and pour the glaze over the cake,



letting the glaze run down the sides and into the middle.



Look at all that glaze! Now you see why I want to put it over ice cream, too!



Applesauce Spice Cake

Cake:
1 package spice cake mix
1 cup applesauce
1/2 cup buttermilk
1/3 cup butter, at room temperature
1/3 cup shortening
1 tsp. vanilla
1 tsp. grated lemon zest
2 large eggs
1 cup chopped, peeled apple
1/2 cup chopped pecans

Glaze:
3 Tbsp. butter
3 Tbsp. brown sugar
3 Tbsp. sugar
3 Tbsp. heavy cream (whipping)
1/2 tsp. vanilla

Grease and flour a 12 cup Bundt pan.

Combine the cake mix, applesauce, buttermilk, butter, shortening, vanilla, lemon zest and eggs in a large mixing bowl. Blend with electric mixer on low for 1 minute. Scrape down the sides of the bowl and beat on medium for 2 minutes or until the batter looks well blended. Fold in the apples and pecans.

Pour the batter into the prepared pan and bake at 350 for 50 to 55 minutes or until the cake is golden brown and springs back when lightly pressed with your finger.

Remove the cake to a wire rack and cool for 20 minutes. Run a knife around the outside and invert the cake onto the rack and cool completely.

For the glaze, combine all glaze ingredients in a small saucepan, and bring to a boil, stirring constantly. Boil 1 minute, stirring often.

Place the cake on a serving platter and drizzle with the glaze, letting it run over the sides of the cake and into the middle. If you prefer, you can dust the cake wtih powdered sugar instead of using the glaze. Serves 16.

The cake can be stored at room temperature for up to 1 week or in the freezer for up to 6 months.

Cheesy Ham and Noodle Casserole

This is a great way to use up leftover ham from the holidays. Although, I like this dish so much I often buy ham just to make it! It is good comfort food.

Start by making a simple white sauce: melt the butter over medium heat in a medium saucepan, and add the flour, cooking and stirring until it is bubbly.



Add the milk,



and continue to cook and stir until the sauce boils and thickens slightly. Remove from the heat, and add the salt and cheese. (I find it easier to get the cheese to melt if I cut it into small chunks.) Note: If you are averse to processed cheese, I have also used grated sharp cheddar for the sauce with good results; and a mixture of cheddar and Swiss.



Stir well until the cheese melts and the sauce is smooth. Then add the drained pasta,



ham



and peas.



After you've mixed it all together good, pour it into a small casserole dish.



Then combine the breadcrumbs and the Italian seasoning,



and sprinkle over the casserole.



Bake for about 30 minutes or until topping is brown and casserole is bubbly.

Need more ham ideas? Try Wild Rice Quiche, Double Corn and Potato Chowder, and Cheesy Broccoli Cauliflower Ham Casserole.

Get more inspiration at Friday Food, Foodie Friday and Food on Fridays.

Cheesy Ham and Noodle Casserole

2 Tbsp. butter
2 Tbsp. flour
1 cup milk
1 cup processed American cheese (Velveeta) - or use grated sharp cheddar (see note above)
1/2 tsp salt
2 cups diced, fully cooked ham
1 1/2 cups small pasta like gemelli or rotini (dry measurement)
1 cup frozen peas, thawed
1/2 cup dry bread crumbs
2 tsp. Italian seasoning

Cook pasta as package directs. Meanwhile, in saucepan, melt 2 Tbsp. butter, stir in flour until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from heat; stir in cheese and salt and stir until cheese is melted. Add ham, noodles, and peas.

Pour into greased 1 quart baking dish. Combine breadcrumbs and Italian seasoning. Sprinkle breadcrumbs over casserole. Bake, uncovered, at 350 for 30 minutes or until heated through. Serves 4.

Chicken and Vegetable Strudel

This is a great way to use up some turkey leftovers from the holidays. But don't only make it at the holidays! It's a lovely main course any time, and also great to serve during football games, New Year's day lunch, etc. It also freezes well - freeze before baking, then defrost and bake; or, freeze fully baked if you prefer.

The original recipe for this strudel calls for 2 cans of crescent rolls. I prefer it using bread dough, which I make in my bread machine. You could also use a loaf of frozen bread dough.

Start by assembling the filling. Combine the broccoli, red pepper and carrots in a small mixing bowl.



Add the chicken,



mayonnaise, garlic, salt, pepper and dill,



and stir well to combine. Then add the cheese.



Now roll out your bread dough. Take it from me, do not make the length of your dough longer than your pan! For the rest of this recipe, do as I SAY, not as I do. (If you're using crescent rolls, unroll them to form a 15x12 rectangle.)



Transfer the dough onto a greased baking pan, then spread the filling down the middle, lengthwise. Then cut into the dough at about 1 1/2 intervals on both sides.



Take the strips and fold them over the filling



then fold the ends up.



(This is what happens when your dough is too long for the pan, you have to make it into an arc!)

Brush the dough with a lightly beaten egg white - this will help the dough become golden.



Then sprinkle with almonds.



Bake for about 30 minutes or until bread is golden brown and filling is bubbly.



Cut into slices and serve warm.

Need more ideas for leftover turkey? Try Twisted Chicken Tetrazzini, Chicken and Zucchini Pasta, BBQ Chicken Pizza and Mediterranean Casserole.

Get more inspiration at the Ultimate Recipe Swap, Tempt my Tummy Tuesday, Tasty Tuesday and Tuesdays at the Table.

Chicken and Vegetable Strudel

2 cups cooked, diced chicken or turkey
3/4 cup shredded carrots
1 cup finely chopped broccoli
3/4 cup finely chopped red pepper
1 cup shredded cheddar or colby jack cheese
3/4 cup mayonnaise
2 garlic cloves, minced
1/2 tsp. dill weed
1/4 tsp. salt
1/4 tsp. pepper
1 pound bread dough
1 egg white, beaten
2 Tbsp. slivered almonds

In a bowl, combine the chicken, vegetables, mayonnaise, garlic, dill, salt and pepper. Stir well to combine.

Roll out bread dough on lightly floured surface. Transfer to a greased large baking sheet. Spoon filling lengthwise down middle of dough. Cut dough into strips from edge to filling, 1 1/2 inches apart, on both sides. Starting at one end, alternate strips, twisting and laying at an angle across filling. Seal ends.

Brush dough with egg white; sprinkle with almonds. Bake at 375 for 30-35 minutes or until golden brown. Cut into slices and serve warm. Serves 6-8 as main course; 12 as appetizer.

(May be frozen before baking or after.)