Tag-Archive for » carrot «
Ingredients
1 (16 ounce) Package poundcake mix
3/4 Cup water or milk
2 Eggs or 4 egg whites
3/4 Cup carrot, shredded
1 Tablespoon ginger, ground
1 Teaspoon cinnamon, divided
1/2 Cup walnut pieces, toasted
1 (8 ounce) Package cream cheese, softened
2 Cups Cool Whip
Method
1. Preheat oven to 350 degrees.
2. Prepare cake batter as directed on package using water/milk and 2 eggs.
3. Stir in carrots, ginger, 3/4 t. cinnamon and walnuts.
4. Spoon batter into 24 paper lined muffin cups.
5. Bake 15 minutes or until toothpick comes clean.
6. Beat cream cheese in medium bowl with wire whisk until smooth.
7. Gently stir in whipped topping, add remaining cinnamon. (read note above if you can’t get cool whip to see how I made it.)
8. Spread over muffins.
Refrigerate until ready to serve.
All photos taken by me unless otherwise stated.
Ingredients
Chicken
16 chicken tenders (mine were small and I put 2 to a skewer.)
1 Tablespoon seeded mustard
1 Tablespoon soy sauce
2 Tablespoons honey
2 Tablespoons white wine vinegar
Mash
3 Kumara (sweet potato)
2 Carrots
2 Cloves garlic, sliced thinly
1 Tablespoon butter
1 Tablespoon cream
1 Tablespoon fresh thyme leaves
Sauce Extra
1 Tablespoon soy sauce
1 Tablespoon white wine vinegar
1 Tablespoon seeded mustard
3 Tablespoons honey
Method
1. Place all the marinade ingredients in a bowl or storage container mix chicken in and toss to completely coat chicken, refrigerate several hours or overnight.
2. Soak 8 skewers for about an hour to prevent burning, thread chicken onto skewers, 2 tenders to each skewer, cook chicken in a pan or grill or BBQ until browned on both sides and cooked through, basting from time to time with reserved marinade.
3. Meanwhile, boil, steam or microwave kumara, carrot and garlic, until tender, drain, in a medium bowl add cream, butter and the veg, mash until smooth, stir in thyme.
4. Add any remaining marinade, left over after basting the chicken with the extra sauce ingredients in a small sauce pan and bring to boil.
To Serve: Place mash on plates top with skewers drizzle with sauce and serve the remaining sauce on the side.
Serves 2
All photos taken by me unless otherwise stated.