11X13 PAN RECIPES

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ROASTED ZUCCHINI, MUSHROOMS, AND ONIONS RECIPE - FOOD.COM



Roasted Zucchini, Mushrooms, and Onions Recipe - Food.com image

Make and share this Roasted Zucchini, Mushrooms, and Onions recipe from Food.com.

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 6

3 medium zucchini, halved lengthwise and sliced 1/4-inch thick (about 1 pound)
1 1/2 cups sliced mushrooms
1 yellow onion, sliced and separated into rings
2 -3 teaspoons extra virgin olive oil
1/4 teaspoon salt
1/2 teaspoon dried Italian seasoning

Steps:

  • Preheat oven to 450 degrees F.
  • Place all of the ingredients in a large bowl and toss to mix well.
  • Coat an 11x13-inch roasting pan or the bottom of a broiler pan with nonstick cooking spray and spread vegetable mixture over the bottom of the pan.
  • Bake for 15 minutes.
  • Stir the vegetables and cook for another 5 to 10 minutes, until they are tender and nicely browned.
  • Serve hot.

Nutrition Facts : Calories 61.7, FatContent 2.8, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 159.6, CarbohydrateContent 8, FiberContent 2.2, SugarContent 5.4, ProteinContent 2.9

SHORTCUT CARROT CAKE RECIPE - FOOD.COM - RECIPES, FOOD ...



Shortcut Carrot Cake Recipe - Food.com - Recipes, Food ... image

This is one of the best carrot cakes we have had. It is from Kraft, and is SO easy. I changed it a tad, by adding golden raisins to my liking, and I made it in a 11x13 pan, and added baking time to it until it tested done as directed. The prep time was based on shredding the carrots, but buying the prepared carrots cuts the prep time to about 10 minutes!

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 18 serving(s)

Number Of Ingredients 10

1 (18 ounce) box spice cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
2 cups shredded carrots (about 1/2 lb.)
1 (8 ounce) can crushed pineapple, drained
1 cup chopped pecans, divided
2 (8 ounce) packages cream cheese, softened
2 cups powdered sugar
1 (8 ounce) container Cool Whip Topping, thawed

Steps:

  • PREHEAT oven to 350°F, and spray baking pans with cooking spray. Preheat oven to 350°F.
  • Prepare cake mix batter as directed on package, stirring in carrots, pineapple and 3/4 cup of the pecans until well blended.
  • Pour into 2 (9-inch) square baking pans.
  • Bake 25 to 30 minute or until toothpick inserted in centers comes out clean. Cool.
  • MEANWHILE, beat cream cheese and sugar with electric mixer or wire whisk until well blended.
  • Stir in whipped topping until well blended.
  • PLACE 1 cake layer on serving plate.
  • Spread with 1-1/2 cups of the cream cheese mixture.
  • Carefully place second cake layer on top of first cake layer.
  • Frost top and sides of cake with remaining cream cheese mixture.
  • Garnish with remaining 1/4 cup pecans.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 409.8, FatContent 26.7, SaturatedFatContent 10.6, CholesterolContent 80.4, SodiumContent 286.4, CarbohydrateContent 39.5, FiberContent 1.5, SugarContent 29, ProteinContent 5.2

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ROASTED ZUCCHINI, MUSHROOMS, AND ONIONS RECIPE - FOOD.COM
Make and share this Roasted Zucchini, Mushrooms, and Onions recipe from Food.com.
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  • Serve hot.
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