Tuesday, November 23, 2010

Thanksgiving Week Menu Planning

What a great week to cook - eat - share with family and friends.  This Mini Carrot Cake from Pampered Chef is easy and delicious.  See recipe below.

Tuesday - it is really snowy and cold here today - white out conditions so I am sticking with the gas stove top.  Chunky White Bean and Chicken Chili. I am going to make this one up as I go so I will post the recipe later this week.
Wednesday - Stuffed Shells, bread and salad
Also to do Wednesday: bake banana bread.  We always have banana bread while watching the Macy's Day Parade.  Prep pie crusts for Thursday.
Thursday:  Going to friends to share Thanksgiving dinner.  I am taking Green Bean Casserole, Pecan and Pumpkin Pie.  YUM.
Friday: I will do a version of our own Thanksgiving - roast a turkey and make the sides. I love having turkey to eat and have for sandwiches or pot pies.
Christmas Tree cutting on Sunday...tis' the season.
Happy Thanksgiving!

The Pampered Chef ®Mini Carrot Cake Cups
1 pkg (9 oz/250 g) yellow cake mix
1 1/2 tsp (7 mL) allspice
1 egg
2 tbsp (30 mL) vegetable oil
2 medium carrots, peeled, Grated, divided
Filling & Garnish
6 oz (175 g) cream cheese, softened
3/4 cup (175 mL) powdered sugar
1/2 cup (125 mL) thawed frozen whipped topping
Chopped walnuts (optional)
1. Preheat oven to 350°F. Spray each well of Deluxe Mini-Muffin Pan with nonstick cooking spray. For cups, combine cake mix, allspice, egg and oil in Classic Batter Bowl; stir until ingredients are moistened. (Mixture will be very thick.) Stir 3/4 cup of the carrots into batter; set aside remaining carrots for garnish. Using Measuring Spoon, divide batter evenly among wells, filling wells about two-thirds full; bake 11-13 minutes or until cups feel firm to the touch.
2. Meanwhile, in clean Classic Batter Bowl whisk together cream cheese and sugar until smooth; fold in whipped topping. Spoon cream cheese mixture into reseal-able plastic bag; secure bag and set aside.
3. Remove pan from oven to Cooling Rack. Press tops of cups with lightly floured Mini-Tart Shaper to make slight indentations. Cool in pan 3 minutes. Carefully remove cups from pan; cool 5 minutes. Trim corner of cream cheese-filled bag with Utility Knife; pipe filling evenly into cups. Garnish cups with chopped walnuts and reserved grated carrots, if desired.
Yield: 24 tartlets

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