Jicama Salad

Cabbage and Jicama Slaw

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Jicama Slaw

Jicama Slaw


Cabbage and Jicama Slaw

This Cabbage and Jicama Slaw is NOT you’re average slaw baby!     

I created a perfect side for your Mexican inspired meals.

This one is light, refreshing and so flavorful.  

Have you had Jicama before?  Oh, it adds a wonderful earthy, sweet taste and it’s crunchy fabulous.  

Then I added in just enough cilantro to brighten the entire dish.  

It’s a terrific twist on OLE!

If you are looking for another scrumptious salad with Mandarin Oranges, here’s one that has strawberries, spinach and a really delightful dressing, this Strawberry-Orange Spinach Salad hits the spot

Cabbage and Jicama Slaw


1 medium jicama, peeled and grated

16 oz. cole slaw mix (coarse chop, NOT fine shred if available)

11 oz. can mandarin orange segments, drained, reserve juice

1/4 cup mayonnaise

2 Tbl. red wine vinegar

1-2 tsp. fajita/taco seasoning

1/2 tsp. Montreal Steak Seasoning

½ tsp. salt, or to taste

½ tsp. balsamic vinegar

Fresh cilantro, leaves – to taste



Peel skin off the jicama with a vegetable peeler.Jicama SlawOr with a knife, careful to get just the outer top layer.Jicama SlawGrate the peeled jicama using the largest holes on the grater; set aside.Jicama Slaw

In a large bowl, add the coleslaw, jicama and the drained mandarin oranges.Jicama Slaw

In a small bowl, whisk together reserved 2 Tbl. of the Mandarin juice, mayonnaise, vinegar, fajita seasoning, pepper and salt to taste.

Pour the dressing over the jicama mixture.

Toss to mix thoroughly and top with cilantro.

Add more Mandarin orange juice ONLY if needed.Jicama Slaw

Mix well. Keep in refrigerator until ready to serve.

If there is excess liquid, simply strain it off; absolutely delish!Jicama Slaw

 Carrie’s recipe, Copyright Carrie Groneman, 2016, 2018

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Circus Animal Treat Bar

Circus Animal Cookie Bars

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Circus Animal Treat Bar

Circus Animal Cookie Bars

I wanted to combine the tender sugar cookie bars with one of my most favorite sweets – Animal Circus Cookies and I think it turned out…A.M.A.Z.I.N.G!  

Really, kids of all ages love these.  They are  perfect for picnics, outings or anytime you want a yummy sweet treat. Make up a batch and enjoy these today:)


Circus Animal Cookie Bars


1 ½ cup sugar

1 cup butter, softened

8 oz. cream cheese, softened

1 egg

2 tsp. vanilla

1/2 tsp. baking soda

1 tsp. baking powder

2 ½ cup. flour

12 oz. package Mother’s Circus Animal Cookies

1/4 – 1/3 cup coarse/decorating sugar

1/2 cup white chocolate buttons/melts


Preheat oven to 350 degrees.

Coarse chop the cookies.Circus Animal Cookie Bars 1Coat a jelly roll pan (cookie sheet with sides) with cooking spray and parchment paper if desired.Circus Animal Cookie Bars 2In a large bowl, or stand up mixer, beat the butter, cream cheese, sugar and egg until frothy and light; about 4 minutes.Circus Animal Cookie Bars 3

Add the vanilla and beat for 1 more minute.Circus Animal Cookie Bars 4In a small bowl combine the flour, baking powder and baking soda. Mix them together well. Add the flour mixture to the butter mixture and beat for 2 minutes.Circus Animal Cookie Bars 5Add in the chopped cookies, and mix just until incorporated evenly.Circus Animal Cookie Bars 6Press the dough into the large jelly roll pan. The dough is very stick, just keep working at it with a spatula.Circus Animal Cookie Bars 7Sprinkle with the coarse sugar evenly over the topCircus Animal Cookie Bars 8

Bake for 18-20 minutes, or until light brown and cooked all the way through. Check the center with a toothpick; when it comes out clean.

Allow it to cool completely.

In a microwaveable safe bowl, melt the chocolate at 20 second intervals stirring well after each interval.Circus Animal Cookie Bars 9

Circus Animal Cookie Bars 10Continue just until melted and smooth. Do not burn.Circus Animal Cookie Bars 11

Pour the chocolate into a small Ziploc baggie. Work the chocolate to one point. Snip the corner of the bag.Circus Animal Cookie Bars 12Drizzle the chocolate over the entire cookie bar.Circus Animal Cookie Bars 13Allow chocolate to set up, cut and serve. Keep any leftovers covered.

Carrie’s recipe adapted from jamiecooksitup, Copyright Carrie Groneman, 2014

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Pumpkin Trifle, toffee, pumpkin bread, dessert

Amazing Pumpkin Creamy Toffee Trifle

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 Pumpkin Trifle

Pumpkin Bread Trifle

I wanted a trifle without whipped cream, or prepared topping so it could last longer without breaking down, and one that would not go soggy (I don’t care for soggy). 

I created this extravagant dessert that will satisfy even the most discriminating palate.


Amazing Pumpkin Creamy Toffee Trifle


2 loaves pumpkin bread, cubed click HERE for my recipe for moist delicious pumpkin bread

 1/4 cup caramel ice cream topping,plus 2-3 Tbl, if desired for garnish

1/2 cup toffee bits

8 oz. mascarpone cheese

8 oz. cream cheese, softened

8 oz. sweentened condensed milk


Trim a thin slice off each end of the pumpkin bread. 

Cut the bread into 1/2″ slices, then in half and into thirds as shown below. Pumpkin Trifle 2Placing 1 loaf of the pumpkin bread cubes in the bottom of the trifle dish.Pumpkin Trifle 3

In a stand-up mixer bowl, combine the mascarpone cheese and cream cheese.

Whip well for 5 minutes to cream and make it light and fluffy.

Add in the sweetened condensed milk and the 1/4 cup caramel topping and mix 3 minutes.

Spread half of the cheese mixture onto the cubed pumpkin bread

Sprinkle with ¼ cup of the toffee bits.Pumpkin Trifle 4Pour in the other loaf of pumpkin bread that has been cubed.

Spread the rest of the cream cheese mixture over the top of the bread, covering the top evenly as possible.

Sprinkle the rest of the toffee bits on the cream cheese mixture.

With a fork, drizzle the 2-3 tbl. of caramel sauce over the top to decorate if desired.Pumpkin Trifle 5Serves 6-12 generously (it’s very rich and ooohhh sssooo good)Pumpkin Trifle 6

Carrie Groneman’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2013

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Here is the Scrumptious Pumpkin Bread Recipe, click HERE

Pumpkin Bread

Pumpkin Bread

Well Dressed Potato Salad

Well Dressed Potato Salad


Well Dressed Potato Salad

Well Dressed Potato Salad

Definitely an upscale potato salad.  The creamy dressing compliments the red skin potatoes perfectly to bring out all the wonderful flavors. Prepare it ahead of time to allow the flavors to marry.  This red-skinned potato salad is perfect for any occasion.

 Well Dressed Potato Salad

Ingredients :

Combine in a large bowl:

4 pounds red potatoes, cut into larger cubes. Boil into tender, but NOT mushy or overcooked

3 hard cooked eggs, peeled and chopped (optional)

1 cup celery, diced

4-6 green onions, chopped  


mix together well in a bowl with a whisk:

1 ¼ cups Miracle Whip or mayonnaise (depending on preference)

1/4 cup red wine vinegar

1/8 cup prepared mustard

1-2 tsp. minced or chopped garlic

1/4 – 1/2 tsp. hot sauce

1- 2 tsp. sugar (depending on sweetness desired)

3/4 cup evaporated milk

1/4 tsp. balsamic vinegar

1/2 cup chopped fresh parsley

1/2 tsp. Montreal Steak Seasoning

1/2 tsp. salt, to taste

1/4 cup sweet pickle relish  


Gently stir together the potato mixture in a large bowl. In a medium bowl, combine well the dressing mixture. Fold the dressing mixture into the potato mixture. Sprinkle with paprika if desired. Refrigerate overnight and keep chilled. Well Dressed Potato Salad 1

Carrie’s recipe

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Carrie's Chocolate Chipotle Chili

Carrie's Chocolate Chipotle Chili

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Carrie's Chocolate Chipotle Chili

Carrie’s Chocolate Chipotle Chili

I wanted to create a robust, full bodied, hearty, rich chili with layers of flavors, and I mastered it!  (In my humble opinion of course).  The chocolate gives a wonderful depth of flavor and does not stand out as ‘chocolate’ at all.  It actually tones down the chipotle perfectly. 
This really is a fabulous chili to serve with my Cornbread Cake, or any bread or crackers alongside will be completely satisfying.  Because the flavor improves when allowed to ‘marry’ (sit overnight) this is a great make-ahead meal.  In fact double it and freeze some for cold winter days.
2 lbs. hamburger
1 large onion, chopped
2 red bell pepper, chopped
2 Tbl. cloves garlic, minced
2 cans diced tomatoes with chipotle
1 can diced tomatoes (regular)
3 cans kidney beans, drained and rinsed
3 cups water
2 beef bouillon cubes, Knorr (4 small ones of other brands)
1 ½  Tbl. brown sugar
1 tsp. cumin
1 tsp. Montreal Steak seasoning
1/2  tsp. chili powder OR  1/4 tsp. chipotle chili powder
1/4  tsp. smoked paprika
2  Tbl. unsweetened cocoa powder
1 can tomato paste
3 cans tomato sauce
1  Tbl. red wine vinegar
1  Tbl. balsamic vinegar
1/2 oz. unsweetened chocolate (1/4 cup grated).  These are squares of chocolate and comes in a box in the baking isle; not to be confused with the cocoa powder) 
*See bottom of page for grating chocolate
Serving options: sour cream, chopped green onions, shredded cheddar cheese  Directions:

In a large pot, over medium-high heat, sauté the hamburger, onion, garlic and bell pepper until meat is cooked through.Carrie's Chocolate Chipotle Chili 1

Drain the meat mixture well.Carrie's Chocolate Chipotle Chili 2Add in the diced tomatoes, beans, water, bouillon, brown sugar, cumin, steak seasoning, chili powder or chipotle chili power, cocoa powder, tomato paste, tomato sauce vinegars and chocolate.

OPTION #1 Heat to boiling and reduce to a simmer (uncovered), stirring occasionally, about 30-40 minutes.

OPTION #2  Place the ingredients into a crockpot and simmer on low for 2-4 hours.Chocolate Chipotle Chili 3It is best to let it cool and refrigerate overnight to ‘marry’ flavors.

When ready to serve, heat through and serve with desired options.

*Heat over the stove or in the crock pot

Use a hand grater to shred the unsweetened chocolate, allowing it to melt and blend into the chili

DSC_1260This recipes freezes beautifully!  
Carrie’s recipe, copyright Carrie Groneman, A Mother’s Shadow, 2013
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 Cornbread Cake Recipe Link
 DSC_1283 - corn bread cake


Brick Sandwich 1

Brick Sandwich

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Brick Sandwich 1

Brick Sandwich

As I was cleaning, Chef Bryan Woolley ( on for his cooking segment, and I heard him say he was going to make a brick sandwich.  Of course I stopped what I was doing to see what in the world he was talking about.     I adapted it sandwich a bit to my liking and presto, a MASTERPIECE, a dense compact scrumptious meal in every bite.

THANK YOU Chef Bryan for this awesome idea that is perfect for picnic’s, camp-outs, parades, fireworks – anytime!

Brick Sandwich

The secret to the success of this sandwich is to use a dense bread that is a bit dry such as a sour dough, focaccia, etc. AND you MUST squeeze ALL the moisture out of the roasted peppers and the artichokes or your sandwich WILL get a bit soggy. Ingredients:

14-24 oz. loaf bread (a bread that is crusty) I used a loaf of roasted garlic sour dough

2-4 oz. spreadable cream cheese (your preference, I like the chive & onion style)

2 – 3 roasted red bell peppers (15 oz. bottled), drained and patted very dry to avoid soggy bread

14 oz. can of artichoke hearts quarters (not in oil), drained and patted very dry to avoid soggy bread

6 slices of provolone cheese

4 – 8oz. of sun-dried tomatoes packed in oil, drained and patted very dry to avoid soggy bread

1/3 – 1/2 lb. sliced salami, sandwich sliced

¼ – 1/3 cup fresh basil, or 2 Tbl. dried or to tasteBrick Sandwich 2

Directions: Lay the bread on a cutting board and cut it in half lengthwise. Take out some of the bread from the inside to accommodate the filling. Brick Sandwich 3

Brick Sandwich 4

Dividing the cream cheese between the 2 halves of the bread, spread evenly.Brick Sandwich 5With the remaining ingredients, arrange on the bread halves and them put together. Brick Sandwich 6

Brick Sandwich 7

             Brick Sandwich 8

Brick Sandwich 9             Brick Sandwich 10

Brick Sandwich 11
Brick Sandwich 12

Wrap the sandwich in plastic wrap tightly. Brick Sandwich 13

Brick Sandwich 14             Brick Sandwich 15

Brick Sandwich 16

            Place in a cake pan, or other pan such as a jelly roll or cookie sheet.  Cover with foil. Brick Sandwich 17

Brick Sandwich 18             Place another pan over the top of the brick sandwich.  Put in the refrigerator.Brick Sandwich 19Take 1 or 2 bricks, that are clean, and place on top of the top pan.  Allow to sit 3-6 hours. Can be up to 24 hours IF you did not use the red peppers, artichokes or sun-dried tomatoes; greater chance of bread becoming soggy.Brick Sandwich 20To serve, unwrap foil, saran wrap, slice. and serve. Brick Sandwich 25


Carrie’s recipe adapted from Chef Bryan. Copyright Carrie Groneman, A Mother’s Shadow

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