Tuesday, October 8, 2013

Try it Tuesday - Fall Food

Roasted Carrot Salad and Pumpkin Cake

I know its hard for us Floridians to get excited about Fall food when it is still so hot outside. But this recipe is Fall-ish while still being a salad. I am not a fan of carrots; I don't like them cooked at all and I can take them or leave them raw. But this recipe really changed my view of carrots. Luke asked to put this into our regular rotation.
Give it a try and see what you think...

Roasted Carrot Salad
2 pounds carrots, peeled and thinly sliced on the diagonal
1/2 cup slivered almonds
2 cloves garlic, minced
1/4 cup olive oil
1 teaspoon honey
1 Tablespoon cider vinegar
1/3 cup dried cranberries
4-6 ounces blue cheese
2 cups arugula
2 chicken breasts, cooked and sliced (optional, but can use leftover chicken)

Preheat oven to 400F
Combine carrots, almonds, and garlic in a mixing bowl. Drizzle with olive oil and season with salt and pepper to taste. Spread out on an ungreased baking sheet.
Bake in preheated oven until soft and edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.

Once cool, return mixture to the mixing bowl; drizzle with honey and vinegar; toss until coated. Add cranberries and blue cheese; toss to mix evenly. Combine with arugula and serve immediately. May add chicken to the end if desired.

I have also been searching for a great pumpkin dessert. I found a super fast "dump" cake and its super good. I made it this weekend for my family. My teenage niece said that it was super annoying and "motherly" that I am in a Fall mood!...gotta love teenagers.

Pumpkin Dump Cake
1 can (15 oz) pumpkin puree
1 can (10 oz) evaporated milk
1 cup light brown sugar
3 eggs
3 teaspoons pumpkin pie spice
1 box yellow cake mix
2 sticks butter, melted
1 cup graham cracker crumbs or chopped pecans

Preheat oven to 350F
Spray 9x13 baking pan with cooking spray
In a large bowl, combine pumpkin, evaporated milk, sugar, eggs, and spice. Stir to combine.
Pour into prepared pan.

Just before putting in oven
Sprinkle the entire box of yellow cake mix evenly on top. Followed by graham crackers/nuts.
Pour melted butter evenly over the top.

Bake for 45-50 minutes, until center is set.
Serve warm with ice cream.
Just out of oven...didn't get the plated out version...my niece was too busy teasing me!

Fall is here, even if it doesn't feel much like it here...But let's give our kids some seasons...Happy Fall...and it's Tuesday, try something new!....Sharron

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