October 26, 2015

A Quick Trip to Versailles


Cudjoe and I went to Versailles, Kentucky, to visit family last week.  It was a quick trip over there and back.  Just 24 hours there.

We went to Wallace Station for supper.  This restaurant is located in an old house, in the heart of Bluegrass horse country.  There are lots of beautiful horse farms to see along the way.  It is also near the Kentucky Bourbon Trail.


The deck has picnic tables for eating, and there are also picnic tables in the "yard" area, as well,


This old barn is located behind the restaurant, and right in front of it is an area for children to play.

It was a truly beautiful evening for eating outside.  We have to enjoy this weather while it lasts!

I didn't even think to take pictures of our food, but I had Cream of Mushroom soup, which was very good, and a Greek salad.  It was good, as well.  Their menu is on their website complete with great pictures of their food.


If you find yourself in the area, it is worth a visit.
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October 20, 2015

Easy Pot Roast


Life is busy enough without having to spend tons of time in the kitchen.  I like to cook, but after I spend time cooking, I'm pretty well done with being in the kitchen and sort of dread the clean-up.  And I'm a messy cook.  

I've always heard "a messy cook is a good cook".  

I am trying to do better and clean up as I go. 

But getting back to my first thought, I believe you can make good food without spending hours doing it.  

This pot roast is a perfect example of doing just that.


This pot roast takes three hours in the oven at 350 degrees, but you can put it in a Crockpot in the morning before you go to work, cook it on low all day, and it will be ready when you get home.   I have done this many, many times.

This is so easy, and it is really delicious.

Easy Pot Roast

1 - 3 lb. Chuck Roast
1 Package of Lipton's Onion Soup
1 can Cream of Mushroom Soup

Place roast in a dutch oven.  Sprinkle the Onion Soup Mix on top.
Add can of Cream of Mushroom Soup and water to cover roast.  Bake at 350 degrees for 3 hours.  Roast will be fork tender.

You can thicken the juices to make a gravy; however, if you need to save time, you can skip this step and just use the juices from the roast and soups as gravy.

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October 10, 2015

Carrot Cake Cupcakes


I interrupt my binge watching of Game of Thrones to bring you these carrot cake cupcakes, which are delicious!  Seriously.  

Carrot cake is one of my favorite cakes.   They are the perfect dessert for autumn.  I frosted them with cream cheese frosting because, really,  is there any other way to frost a carrot cake?  


Back in the day, I used to belong to a sorority in my hometown, Delta Omicron, Beta Sigma Phi.  We would meet monthly, and each month, a different hostess would host us in her home.

I honestly do not remember any other desserts that were served except one January, the hostess served a carrot cake with Coca-Cola or coffee to drink.

I didn't drink coffee way back then.  But, oh, I loved to drink Coke.  I swear nothing tasted better to me than that wonderful carrot cake and that ice cold glass of Coca-Cola.

(I'm thinking maybe I was pregnant at the time!)



These cupcakes are very moist, really just perfect.   They are even better the next day!



Carrot Cake

2 cups sugar
1 & 1/4 cup Canola Oil
4 eggs
2 cups flour
2 teaspoons of baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 - 1 cups chopped nuts
3 cups raw shredded carrots

Place cupcake liners in a cupcake pan.
Sift together flour, soda, cinnamon and salt.  Set aside.  Beat sugar and oil.  Add eggs and cream well.    Add the dry ingredients to the sugar, oil, and egg mixture.  Mix until just incorporated.  Fold in carrots and nuts.  Using a large cookie scoop, scoop batter into cupcake liners.  Bake at 350 degrees for 15 to 18 minutes or until toothpick inserted in center of a cupcake comes out clean.  

Remove cupcakes from pan and let cool completely.  Frost with cream cheese frosting.

This recipe makes between 18-24 cupcakes.  

For the Cream Cheese Frosting

4 cups of powdered sugar, sifted
1/2 cup of butter, room temperature
3 ounces of cream cheese, room temperature
1 teaspoon of vanilla
2 to 3 tablespoons of milk 

Cream butter and cream cheese together in a mixing bowl.  Add in powdered sugar in batches.  Mix in vanilla and milk.  Whip until light and smooth.



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