Carrot Cake

2 cups sugar
1-1/2 cups of canola oil (could substitute applesauce for part oil)
3 eggs room temperature
2 cups of flour
2 tsp ground cinnamon
2 tsp baking soda
1 tsp fine salt
(1)-8 oz can crushed pineapple with its juice
(1)-14 oz bag of sweetened coconut
1 cup finely chopped pecans (or walnuts)
2 tsp vanilla extract
2 large carrots, trimmed and shredded in box grater (about 2 cups)

Preheat over to 350 degrees. Grease pan and line with parchment paper on bottom.

In large bowl, whisk together sugar, oil and eggs. Add flour, cinnamon, baking soda and salt, combining with a wooden spoon or a spatula until just mixed together into a batter (will not be runny). Fold in and combine pineapple with its juice, coconut, pecans, 2 tsp vanilla, and carrots. Transfer batter to the prepared pans, smooth top with spatula and bake until deep golden brown and a toothpick inserted in the middle of cake comes clean. This is approx 45 - 55 minutes: Watch carefully as this cake is easy to burn. Cool completely before frosting.

Icing:
4 cups of confectioners sugar
(2)-8 oz packages of cream cheese
12 tsp salted butter
1 tsp vanilla extract

Using an electric mixer beat cream cheese butter and vanilla until fluffy, slowly add confectioners sugar until blended approx 3 - 5 mins.

Submitted by Kecia Bond

Classic Creme Brulee

1 cup whipping cream
2 egg yolks
1/3 cup sugar
pinch of salt
1/2 teaspoon vanilla
6 to 8 teaspoons of sugar for top

Preheat oven to 300 degrees F. Put cream in saucepan and stir over medium heat, just to the point of boiling. Set aside.

In a small bowl, whisk the egg yolks, sugar, and vanilla until blended. Into this, add the hot cream a little bit at a time, whisking as you go until all incorporated. Place 4 (4 oz) ramekins in a hot water bath, and fill them evenly. Bake for about 35 minutes. Custards should be mostly set, but the centers should still jiggle slightly. Remove hot water bath from oven and cool until ramekins are comfortable enough to handle. Cover with clear wrap and refrigerate at least one and a half hours or as long as two days.

Just before serving, evenly sprinkle 1 to 2 teaspoons of sugar on the surface of each custard and torch until caramelized.

Submitted by Sarah Rice

Saint Cupcake's Red Velvet Cupcakes

2 1/2 cups sifted cake flour
1 teaspoon salt
2 tablespoons Dutch-process cocoa
1 teaspoon baking powder
1 cup buttermilk
2 tablespoons red food coloring
1 teaspoon vanilla
1/2 cup unsalted butter (1 stick)
1 1/2 cups granulated sugar
2 eggs
1 teaspoon apple cider vinegar
1 teaspoon baking soda

Preheat oven to 375 degrees. Line two standard-size muffin pans with baking-cup liners. In a bowl, whisk together the cake flour, salt, cocoa and baking powder to combine. In a pitcher, whisk together the buttermilk, food coloring and vanilla until blended.

In a stand mixer set on medium to medium-high speed, beat the butter and sugar until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating until fully incorporated; scrape down the sides and bottom of the bowl as necessary. Add the flour mixture in portions, alternating with the buttermilk mixture, until smooth and just blended. In a cup, combine the vinegar and baking soda, allow to fizz, then fold into the batter by hand.

Working quickly, divide the batter evenly among the muffin pan cups and place into the oven immediately. Bake for 15 minutes, then check the center of the cupcakes with a toothpick. If you have a few crumbs clinging to the pick, the cupcakes are done. If the pick is coated with more than a few crumbs, return cupcakes to oven for a minute or so, watching closely. Cool cupcakes in pan on a wire rack until cool enough to handle, about 15 minutes. Carefully lift each from pan, and set on wire rack. Cool to room temperature before icing, about 30 minutes. Frost cupcakes with your favorite cream cheese frosting recipe. Proceed with cupcake eating.

Submitted by Sarah Rice

Applesauce Spice Cupcakes

1/3 cup butter or margarine, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup applesauce

1. In a mixing bowl, cream butter and sugar.
2. Add eggs and vanilla, mix well.
3. Combine the dry ingredients and add to creamed mixture alternately with applesauce.
4. Fill greased or paper lined muffin cups 2/3 full.
5. Bake at 350 degrees for 25 minutes or until cupcakes test done.
6. Cool for ten minutes before removing to wire rack.

Submitted by Chantel Younger

All-American Waffles

2 large eggs, separated
1 3/4 cups milk
1/4 cup vegetable oil
1 3/4 cups flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt

Oil and preheat waffle iron.

1. Beat egg yolk, stir in milk and oil.
2. Add flour, sugar, baking powder and salt.
3. Stir just until large lumps disappear.
4. Beat egg whites until stiff and gently fold into batter.
5. Bake and serve.

Submitted by Chantel Younger

Pumpkin Muffins

6 eggs
29 ounces pumpkin
3 sticks butter, melted
5 cups flour
3 cups sugar
3 tablespoons pumpkin pie spice
3 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 cups mini chocolate chips

1. Combine eggs, pumpkin, and butter.
2. In a separate bowl, combine all dry ingredients except for mini chocolate chips.
3. Add dry ingredients to wet ingredients.
4. Add mini chocolate chips.
5. Bake in a greased mini-muffin pan for 15 minutes at 350ºF. If you use a regular size muffin pan, increase baking time to 20 minutes.

Submitted by Chantel Younger

Peanut Butter Pie

1 ready-made graham cracker or chocolate crust
1/2 cup chocolate chips
1 cup smooth peanut butter
2 boxes instant vanilla pudding
2 cups milk
Whipped cream

Directions:
Melt 1/2 cup choc. chips with 1/2 cup peanut butter. Spread over crust, cool. Melt 1/2 cup peanut butter, add to 1 box of instant vanilla pudding and one cup milk. Mix and pour over chocolate layer, cool. Mix second box of pudding with 1 cup milk. Pour over 2nd layer, cool. Serve with whipped cream.

Submitted by Sierra Langford

Sloppy Joes

1 lb. browned ground beef
1/4 cup chopped onion
1/2 chopped green pepper
1 cup catsup
1 Tbsp mustard
1/2 Tbsp vinegar
1 Tbsp sugar
salt and pepper to taste

Combine, heat and serve on hamburger buns.

Submitted by Alicia Bay

Broccoli Salad

3 stalks broccoli
1/4 cup chopped red onion
1 cup shredded cheddar cheese
1/2 pkg. sunflower seeds
1 jar bacon bits or 8 slices of bacon
1/2 jar rice noodles

Dressing:
1 cup mayo
1/2 cup sugar
2 Tbsp red wine vinegar

Mix together. Refrigerate 3 hours. Pour over salad. Add rice noodles when ready to serve.

Submitted by Alicia Bay

Zucchini Bread

3 cups flour
2 cups sugar
1 tsp baking soda
1 tsp baking powder
1 Tbsp cinnamon
2 cups zucchini
4 eggs
1 cups oil
1 tsp vanilla

Mix dry ingredients and set aside. Combine zucchini, eggs, oil, and vanilla. Stir in dry ingredients. Makes two loaves. Bake at 350 degrees for 55 minutes.

Submitted by Alicia Bay

Corn Salsa

Corn mix:
1 pkg (16 oz) frozen corn, thawed
2 cans sliced olives
1 medium sweet red pepper, chopped
1 small onion, chopped
1/4 can jalapenos, pureed
cilantro to taste

Dressing Mix:
5 cloves garlic
1/2 cup olive or vegetable oil
1/4 cup lemon juice
3 Tbsp cider vinegar
1/2 tsp salt
1/2 tsp pepper

Pour dressing mix over corn mix and toss to coat. Refrigerate overnight. Just before serving, chop 4 ripe avocados and stir into salsa. Serve with chips. Yields approx. 7 cups.

Submitted by Arel Grimshaw

Chicken Tortilla Soup

1 (16 oz) can whole kernel corn, drained (or frozen corn)
2 (16 oz) cans pinto beans (or cook your own, approx. 4 cups cooked)
2 (16 oz) cans stewed or Ro-Tel tomatoes (or tomatoes and chilies)
1/3 cup salsa
2 cups chopped cooked chicken
1 clove garlic
3 cups chicken broth
2 tsp cumin
6 corn or flour tortillas, cut into small pieces
1 cups shredded Monterrey Jack or Cheddar cheese

Combine ingredients in large saucepan. Simmer for 30 minutes to blend flavors, stirring occasionally. Serve topped with tortilla pieces and cheese.

Submitted by Arel Grimshaw

Oriental Cabbage Salad

1 (3 oz) package chicken flavor oriental noodles
4 cups shredded cabbage
1/4 cup chopped green onions
2 Tbsp sesame seeds

Dressing:
Seasoning packet from noodles
3 Tbsp vinegar
2 Tbsp sugar
2 Tbsp salad oil
1/2 tsp ground white pepper
1/4 tsp salt
1/2 cup toasted, slivered almonds
1 to 2 cup cooked breaded chicken patties, cubed

Crush noodles slightly: place in colander. Pour boiling water over noodles to often slightly. Drain well. In a large bowl, combine noodles, cabbage, onions and sesame seeds.

For dressing: Combine seasoning packet from noodles, vinegar, sugar, oil, pepper and salt: mix well. Pour over cabbage mixture and toss to coat. Add cubed chicken. Cover and chill several hours or overnight. Before serving stir in almonds.

Submitted by Jennifer Chase

Easy Pull-Apart Breakfast Rolls

18 Rhodes frozen dinner rolls
1/2 to 1 cup chopped nuts
1 small pkg butterscotch pudding(regular kind)

Topping
1/2 cup melted butter
1 1/2 tsp cinnamon
1/2 cup brown sugar

Grease bundt pan. Put frozen rolls in pan. Sprinkle dry pudding mix over top. Sprinkle with nuts. Pour sugar-butter-cinnamon mixture over top. Cover lightly
and let rise overnight. Bake at 350 for 25 minutes.

Submitted by Jennifer Chase

Breakfast Pizza

1 (8 oz) tube crescent rolls
1 lb bulk sausage
1/4 cup chopped green onions
1/4 cup chopped green peppers
1/2 cup sliced mushrooms
1/2 cup sliced zucchini
1/2 cup sliced ripe olives
5 eggs, beaten
Salt and pepper to taste
1/4 cup milk
1 cup shredded Cheddar cheese

Press rolls into 9x13 glass baking dish and up on sides a bit. Brown sausage and drain. Crumble on top of crust. Sprinkle green onions, green peppers, mushrooms, zucchini, and olives over the sausage. Mix eggs, salt and pepper, and milk. Pour mixture over all. Top with cheese and bake at 350 for 30 minutes.

Submitted by Jennifer Chase

Italian Baked Ziti

8 oz ziti pasta (about 3 c dry)
1/2 lb lean ground beef
3 cup spaghetti sauce
2 cup low fat cottage cheese
2 Tbsp grated Parmesan cheese
1 egg
1 tsp dried parsley
1/4 tsp garlic powder

Preheat oven to 350. Cook ziti pasta according to package directions. Drain and set aside. Meanwhile crumble meat in large skillet. Saute meat until cooked. Add spaghetti sauce. Combine cottage cheese, Parmesan cheese, eggs, parsley, and garlic
powder. Mix thoroughly. Add ziti and mix well. Spread 1 cup of spaghetti sauce mixture in bottom of 9x13 inch pan. Pour remaining sauce over top. Cover with
foil and bake 30 minutes.

Submitted by Jennifer Chase

Beef & Bean Barbecue

1 (28 oz) can S&W baked beans
1 lb lean hamburger
3/4 cup celery, diced
1/2 cup green pepper, diced
1/2 cup onion, chopped
1 clove garlic, pressed
1 (8 oz) can tomato sauce
1/2 cup water
1 Tbsp dry mustard
1 tsp thyme
1 Tbsp brown sugar
2 Tbsp wine vinegar
Salt and Pepper to taste

Brown hamburger and drain off any fat. Mix all ingredients together in order given. Season to taste. Bake at 350 for 1 1/2 hours.

Submitted by Jennifer Chase

Spaghetti Pie

12 oz. lite cream cheese
6 Tbsp low fat cottage cheese
3/4 cup lite sour cream
1 lb lean ground beef
4 to 8 oz angel hair pasta or 8 to 12 oz spaghetti noodles
1 jar spaghetti sauce
1/2 to 1 cup Mozzarella cheese

Mix cream cheese, cottage cheese, and sour cream together and spread in 9x13 inch pan. Brown ground beef and put on top of cheese mixture. Cook angel hair or spaghetti noodles as directed on package. Drain noodles and place on top of meat. Cover all with spaghetti sauce and top with grated cheese. Bake at 325 for 30 to 60 minutes, depending on whether it is cold or partially warm. (If it was made ahead and
refrigerated, it will need to be cooked for the longer amount of time.)

Submitted by Jennifer Chase

Biscotti di Prato (Tuscan Almond Biscotti)

3 3/4 cups all-purpose unbleached flour
2 cups granulated sugar
1 tsp baking powder
1/4 tsp salt
4 large eggs
1 tsp vanilla extract
1/2 tsp almond extract
1 2/3 cups whole, blanched almonds, toasted lightly
and coarsely chopped

Egg Wash:
1 large egg
1 tsp water

In the bowl of an electric mixer fitted with the paddle attachment blend the flour, the sugar, the baking powder, and the salt until the mixture is combined well.

In a small bowl, whisk together the whole eggs, vanilla extract and almond extract. Add the mixture to the flour mixture, beating until a dough is formed, and stir in the almonds. Turn the dough out onto a lightly floured surface, knead it several times, and divide it into fourths. Working on 2 large buttered and floured baking sheets, with floured hands form each piece of dough into a flattish log 11 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheets, and brush them with the egg wash. Bake the logs in a preheated 350 degree F oven for 35
minutes and let them cool on the baking sheets on racks for 20 minutes.

On a cutting board, cut the logs crosswise on the diagonal into 3/4 inch slices, arrange the biscotti, cut sides down, on the baking sheet, and bake then in the 350 degree F oven for 5 to 7 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool, and store them in airtight containers.

Submitted by Jill Laws

Spanish Chicken Kiev

4 boneless chicken breasts pounded flat
3 Tbsp cheese whiz
2 tsp instant minced onions
2 Tbsp chopped green chilies

Beat together cheese, onion, and chilies. Divided the mixture equally among the chicken breast, Place mixture toward one end of the chicken and roll up so to completely enclose filling.

1/4 cup butter
1 cup crushed cheddar cheese crackers
1 1/2 Tbsp taco seasoning

Dip each roll in butter then coat with mixture of crackers and seasoning. Cook at 350 for 30 to 40 minutes.

Submitted by Jill Laws

Seafood Salad

3 cucumbers, chopped
1 onion, finely chopped
2 tomatoes, chopped
1 pkg crab, chopped (imitation crab works fine)
3 cups of shrimp
2 avocados, chopped
Half a bundle of cilantro

Combine all ingredients and squeeze two lemons over it. Add salt to taste.

Submitted by Jill Laws

Tabbouleh

1 cup Bulgar wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup olive oil
3 1/2 tsp salt
1 cup minced scallions, white and green parts
2 cups chopped parley (2 bunches)
2 hothouse cucumbers unpeeled, seeded, and diced
4 cups chopped tomatoes
1 tsp fresh ground pepper

Place the bulgur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room
temperature for about an hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season to taste and serve, or cover and refrigerate, The flavor will improve if the tabbouleh sits for a few hours.

Submitted by Jill Laws

Bulgogi

2 lbs sirloin steak (sliced very thin; it's easier to cut if meat is slightly frozen)
3 scallions, chopped
4 cloves garlic, minced or pressed
5 Tbsp soy sauce
2 Tbsp sesame oil
1/4 cup sugar

Combine ingredients and marinate overnight. Stir fry
beef until cooked through.

For lettuce wraps. Take a piece of romaine lettuce (torn into 4 to 5 inch pieces), add soy pepper paste, rice, and then a piece of meat. Wrap and enjoy.

Submitted by Katie Laws