Carrot Cake

2 cps flour                          2 cps sugar

3 cps shredded carrots       4 eggs

1 cp veg. oil                       1 tsp bkg. powder

1 tsp. bkg. soda                 1 tsp. cinnamon

1 tsp. salt

Combine flour, sugar, powder, soda, salt and cinnamon. Add carrots (shred in food processor or 'shred' setting on blender), oil and eggs. Beat med. speed for 2 min. Place in floured 9x13 325F 50-60 min. or until toothpick comes out clean. Serve w/ cream cheese frosting.

Cream Cheese Frosting

8 oz. cream cheese       1/4 cp. butter

1 tsp. vanilla                 2 cps. 10x sugar

Bring cheese and butter to room temp. Blend together. Gradually add sugar. Finish with vanilla. Spread at room temp over cooled cake. Enjoy!

This was sooooo good! A friend gave me this recipe.

Mayonnaise

Mayonnaise:

Makes 1 ¼ Cups

2 egg yolks
½ tsp. dry mustard
1 tsp. salt dash cayenne (Note: I put a tsp of cayenne and it was too much,so season as to how much you want in it.)
1 Cup salad OR olive oil
2 Tbls lemon juice OR vinegar

1. with electric mixer on med. Speed beat:
Egg, mustard, salt, and cayenne until think
2. add ¼ cup oil one drop at a time

3. gradually add 1Tbl lemon juice, ½ cup oil
Beating constantly

4. slowly add the rest of lemon juice and oil

5. cover and keep in the fridge.

Banana Cream Pie

~ When I figure out how to make banana pudding homemade then I will let ya know!!!

3- BANANAS
3 PKGS.- {4 SERVING SIZE INSTANT} BANANA CREAM PUDDING MIX
1 PKG- DREAM WHIP
4 CUPS MILK
2 tsp. PURE VANILLA OR FRENCH VANILLA
Mix all the above with electric mixer until thick

2- GRAHAM CRACKER PIE SHELLS

POUR PIE SHELLS ½ FULL OF PUDDING MIXTURE THEN
LAYER A LAYER OF SLICED BANANAS THEM POUR THE REST OF
MIXTURE ON TOP COVERING THE SLICED BANANAS.

1- CONTAINER COOL WHIP OR REAL WHIPPED CREAM

TOP PIES WITH WHIP TOPPING OR WHIPPED CREAM

PUT IN FRIDGE FOR 1 HOUR AND SERVE COLD

DO NOT LEAVE THE PIES OUT OF THE COOLER TO LONG AS TOPPING
WILL RUN.

Jalapeno Cornbread

Prep time: 18 minutes-Total time: 40 minutes

Ingredients:

1-1/2 cups yellow cornmeal
1/2 cup all-purpose flour
2 tbs sugar
1-1/2 tsp. baking powder
1 tsp chili powder
1/2 tsp salt
2 large eggs, beaten
1 cup milk
1/4 cup unsalted butter, melted
2 tbs light corn syrup
1/4 cup jalapeno pepper, minced
as needed- non- stick cooking spray or oil

Directions:

1. Preheat oven to 375 degrees. 2. In a medium bowl, sift together cornmeal, flour, sugar, baking powder, chili powder and salt. 3. In a separate bowl, stir together eggs, milk, melted butter and corn syrup. 4. With a rubber spatula, fold the liquid ingredients into the dry ingredients; stir until just combined. Pour jalapenos into mixture & stir. 5. Spray an 8"x8" baking dish with cooking spray or rub oil all over the inside of dish. Pour mixture into pan. 6. Bake 22-25 minutes, until lightly browned on top and a toothpick inserted into the center comes out clean. Let cool and cut into squares. Store leftovers in an airtight container in the refrigerator.

Makes approximately 9- 12 servings

Enjoy!

White Bean Turkey Chili

Prep Time: 10 minutes Cook time:25 minutes Servings: 8

Ingredients:

1 tsp oil
1-1/2 lbs. boneless, skinless turkey breast fillets cut up into bite size pieces, or use 24 oz. ground turkey.
1 cup raw onions, chopped.
2lbs canned white beans, drained and rinsed.
3-2/3 cups chicken broth(low sodium).
1/3 lbs. canned tomato paste
1/2lbs canned chopped green chilies, undrained.
1 tsp. ground cumin

Directions:

In a large saucepan, heat oil over medium high heat until hot. Add turkey & onions; Cook and stir until turkey is no longer pink. Stir in remaining ingredients; bring to a boil. Reduce heat to low; simmer 10 to 15 minutes; stirring occasionally.

Enjoy!

German Chocolate Cake

Prep:50 minutes Bake:30 minutes Cool:1 hour Oven:150 degrees

Ingredients:

1 1/2 cups all-purpose flour
3/4 tsp. baking soda
1/4 tsp salt
1 4-ounce pkg. sweet baking chocolate (I used semi sweet choco chips)
3/4 cup shortening(I used liquid vegetable oil instead of shortening)
1 cup sugar
3 eggs
1 tsp vanilla
3/4 cup buttermilk or sour milk
hint:(if you don't have buttmilk on hand then you can substitute sour milk in the same amount. For each cup of osur milk needed, add 1 tbs of lemon juice or vinegar and stir together in a measuering cup or any cup.)
1 Recipe Coconut- pecan frosting (I never have put pecans in it because they are more pricy and I tend to only use them for bread or pies)

DIRECTIONS:

1. Grease and flour 8x1 1/2-inch or 9x1 1/2-inch round baking pans or grease one 13x9x2-inch baking pan; set pan(s) aside. Mix flour, baking soda, & salt; set aside.
2.In a saucepan combine chocolate & 1/2 cup water. Cook & stir on low heat till melted; cool.
3. In large mixing bowl beat shortening or oil with an electric mixer on medium to high speed 30 seconds. Add sugar; beat till fluffy. Add eggs and vanilla; beat on low speed till combined. Beat on on medium speed 1 minute. Stir in chocolate mixture. Add dry mixture and buttermilk alternately to beaten mixture; beat on low speed after each addition till combined. Pour batter into prepared pan(s).
4. Bake at 350 degrees in the oven for 30 to 40 minutes or until wooden toothpick comes out clean. Cool thoroughly then spread frosting. Makes 12 servings.

Coconut-Pecan Frosting:

Ingredients:

1egg
1 5ounce can evaporated milk
2/3 cup sugar
1/4 cup butter
1 1/2 cup flaked coconut
1/2 cup pecans (optional)

Directions:

In a meduim saucepan slightly beat egg(you might have to spoon out some cooked egg pieces from cooking the egg). Stir in evaporated milk, sugar, and butter. Cook and stir over medium heat about 12 minutes or till thickened and bubbly. Remove fromheat; stir in flaked coconut and chopped pecans. Cover and cool accordingly.

Enjoy!