“I never worry about diets. The only carrots that interest me are the number you get in a diamond.” ~ Mae West

If you have visited my blog before, you know I like simple.

I also like good.

When I need a very impressive, delicious dessert, I turn to my mom. She is fabulous when it comes to wonderful desserts but when I make desserts – they are pretty easy and straight forward.

The following dessert is no exception.

It has a secret ingredient that makes it super moist – baby food.

I thought since I have a surplus of baby food on hand this would be a great, no fuss dessert to make for a weekday treat.

Pineapple Carrot Cake


  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1¼ cups vegetable oil
  • 4 eggs
  • 2 jars (6 oz each) carrot baby food
  • 1 can (8 oz) crushed pineapple, drained
  • ¾ cup chopped walnuts


  • 1 block cream cheese (8 oz.), softened
  • ½ cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 box (1 lb) confectioners sugar
  • Chopped walnuts (optional)

In a large bowl, stir to combine the dry ingredients.

Add the oil, eggs and baby food and mix on low speed with a hand mixer until well blended.

Stir in pineapple and nuts.

Pour into a greased and floured 9×13 pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to wire racks to cool completely

For frosting, in a bowl, beat cream cheese and butter until smooth. Beat in vanilla and confectioners’ sugar until mixture reaches spreading consistency.

Remove cake from pan, frost top and sides. Garnish with nuts if desired.

Store in the refrigerator.



“For me, the magic of Hawaii comes from the stillness, the sea, the stars.” ~ Joanne Harris

Ugh, another cold, cold dreary day.

It is time for you to leave, Old Man Winter. You have overstayed your welcome.

On days like these, I can’t help but think about nice, sunny, warm days at the beach and today my mind is on this particular beach.

Hanauma Bay in Honolulu.

What a fabulous day this was…….

DSC04007_2So in honor of this day in my memory we are having Crockpot Hawaiian Chicken.

If only it could take me back!

Crockpot Hawaiian Chicken

(adapted from Chef-in-Training)

  • 3 boneless, skinless chicken breasts
  • 1/2 cup ketchup
  • 1/2 tsp. Worcestershire sauce
  • 1 tsp. mustard
  • 1/2 cup crushed pineapple with juice
  • 1/2 cup brown sugar
  • 1 small can pineapple chunks, drained

Mix all ingredients except pineapple chunks and cook in crock pot on low for 6 hours.  Add the pineapple chunks in for the last 20 minutes of cooking. Remove chicken, shred and return to pot.

Serve over rice.




“The future belongs to those who believe in the beauty of their dreams.” ~ Eleanor Roosevelt

I have two friends that I do not get to see as much as I used to so we have tried to get together for breakfast once a month so we could catch up.  We would always meet at a restaurant but since Elizabeth has come along we have found it easier to meet as each others homes.

We first did a wonderful Christmas breakfast at one friend’s house so this time I thought I would have them to mine.

Although, we had lunch because there was no way that I would have me, Elizabeth and food ready in time for breakfast!

No lady’s luncheon would be complete without a good fluffy fruit salad. The salad of choice that day was Cherry Dream.

Cherry Dream Salad

(adapted from From Glitter to Gumdrops)

1 can Cherry pie filling (24 oz)
1 can of Sweetened Condensed Milk
1 can of Crushed Pineapple, well drained
2/3 bag Mini Marshmallows
1 cup Chopped Pecans
16-24oz Cool Whip (according to how fluffy you want it)

Combine all the ingredients except for pie filling and cool whip.
Stir in pie filling, then fold in Whip cream. Chill for at least 4 hours.