Carrot Cake Hawaii 5-0 style (“WHY” ki ki not?)…and a side of Chicken Tortilla Chili

Ha…a cake from the tropics and a snowy day meal….kind of opposite ends of the spectrum don’t you think? well so is a snow storm in april…ahh yes….snowing in mid April….75 degrees only 5 days ago…and now snow….you can cry about it…or you can go outside and play…we chose to go out and play!

April SNOW Showers bring May flowers…..and i looked at it as one more oppurtunity to throw on another batch of chili…here’s the recipe

Chicken Tortilla Chili

1. 3 chicken breasts cooked and cut up or shredded
2. 1 green pepper diced
3. 1 stalk of green onions
4. 1/2 pkg of taco seasoning
5. chili powder
6. cumin
7. salt and pepper
8. garlic
9. 1 bag frozen corn (cooked)
10. 1 can chili beans
11. 1 can black beans
12. 1 large can of rotel
13. 1/2 can tomato sauce
14. 1 large chicken broth
15. 1 large can reduced fat cream of mushroom
16. 3/4 cup shredded cheese
17. additional shredded cheese for topping
18. fritos for topping

Directions

1. sautee green pepper and onion
2. add in taco seasoning, chili powder, cumin, salt and pepper, garlic
3. throw in cooked corn and mix with spices and veggies
4. add beans, rotel, tom sauce, chicken broth, and cream of mush
5. throw in cooked chicken and 3/4 cup shredded cheese
6. let simmer until heated though
7. serve with shredded cheese and fritos

and mom requested carrot cake today….so i whipped up this concotion from 4 different recipes…you all probably know by now…i love to throw in as much fruits and veggies into things as i can…..and we sat around the table after eating our chili and decided this was more than just carrot cake….so we threw around names and hawaiian slogans and came up with Hawaii 5-0 cake or Why ki ki not cake…..anyway…it was delicious, and moist, and tropical….here’s the recipe: BOOK ‘EM DAN-O

Ingredients

1. 2 cups flour
2. 3 c shredded carrots
3. 1 cup sugar
4. 1/4 coconut flakes
5. 3 egg whites
6. 2 tsp baking powder
7. 2 tsp baking soda
8. 2 tsp cinnamon
9. 1/4 tsp nutmeg
10. 1/4 tsp salt
11. 1tsp vanilla
12. 20 oz drained pinapple (i put mine in a strainer to drain it)
13. 1/2 cup milk

Directions

1. mix flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt
2. add carrots, coconut, egg whites, pineapple and milk to the dry ingredients
3. bake at 350 for 45 minutes or until toothpick comes out clean and let cool
4. when cool, frost with cream cheese frosting

Cream Cheese Frosting

1. 3 cups powdered sugar
2. 1 pkg cream cheese (softened)
3. 1/2 cup butter (softened)
4. 1 tsp vanilla

Directions

1. beat until smooth
2. frost cake

Look who helped me in the kitchen today…..he was the master carrot shredder…thank goodness because i gave up after about 1/2 carrot worth

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