My Favorite Recipes

Carrot Cake

tlglpn — Wed, 09 Apr 2008 17:09:37 +0000

2 cups sugar; 2 cups sifted plain flour; 1 1/2 cups salad oil; 4 eggs; 2 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 1 tsp cinnamon; 1 cup chopped pecans; 3 cups grated carrots; 1 tsp vanilla.

Sift together sugar, flour, baking soda, baking powder, salt, and cinnamon. Add oil, eggs, and vanilla. Beat well. Add carrots and pecans. Bake in 3 greased and floured cake pans. Bake at 350 degrees for 30 to 35 minutes.

Icing: 1 (8 oz) pkg cream cheese; 1 box powdered sugar; 2 tsp vanilla; small amount of milk; 1/2 stick margarine.

Cream all ingredients together and spread on layers, stack and ice completely.

Over the last few years, every time my mother’s birthday came around I would ask her what she wanted. She said she wanted me to bake her one of my carrot cakes! This is the recipe I used to make her birthday cake. It is by far the best Carrot Cake recipe around! The recipe came from Ruby McCaleb, another one of my sister’s in Christ!

Corn Casserole

tlglpn — Wed, 09 Apr 2008 16:58:27 +0000

1 can cream style corn (14.5 oz); 1 can whole kernel corn, drained; 1 pkg Jiffy corn bread mix; 1 stick butter; 1 cup sour cream; 2 eggs.

Mix together. Bake at 350 degrees for 1 hour.

This is the dish Annie Favorite always brought to our church potlucks.

Sugar-Free Pumpkin Pie

tlglpn — Wed, 09 Apr 2008 00:02:59 +0000

8 oz cream cheese, softened; 1-2 tbsp milk; 1 cup milk; 1 1/2 cups thawed whipped topping (sugar-free, light, or fat free); 1 graham cracker crust (or a regular crust); 1 6-8 oz pkg sugar-free instant vanilla pudding; 1 can (16 oz) pumpkin; 1/2 tsp ground ginger; 1/4 tsp ground cloves

Mix cream cheese with 1 tbsp milk in a large bowl until creamy. Stir in whipped topping. In a separate bowl, pour in milk, then stir in pudding mix; beat until well blended. Stir in canned pumpkin and spices until well blended. Mix in the creamcheese/topping mixture. Work quickly. Pour into pie crust and refrigerate for at least 3 hours.

Pineapple Angel Food Cake

tlglpn — Tue, 08 Apr 2008 23:53:26 +0000

1 box Duncan Hines Angel Food cake mix; 1 large can pineapple chunks in it’s own juice

In a large bowl, combine the dry cake mix and the pineapple with it’s juice (nothing else). Spray an 11X13 ” pan with Pam. Pour the cake mix in. Bake at 350 degrees for 25 minutes. Cover loosely with foil and bake an additional 5 minutes.

This is a low-fat dessert and is very good. Satisfies the sweet tooth!

Green Chili and Cheese Cornbread

tlglpn — Tue, 08 Apr 2008 23:43:13 +0000

1/2 cup butter (room temperature); 1/4 cup sugar; 4 eggs; 4 oz can mild green chilis, seeded and chopped; 1 lb creamed corn; 1/2 cup grated Monterey Jack cheese; 1/2 cup grated cheddar cheese; 1 cup flour; 1 cup yellow cornmeal; 4 tsp baking powder; 1/2 tsp salt

Grease and flour 2 9″ round cake pans (or a 9X13 ” baking pan). Cream butter and sugar until fluffy. Beat in eggs one at a time. Mix in chilis, cheese and corn. Combine dry ingredients; add to corn mixture, blend well. Evenly divide the batter between the two pans. Bake in 300 degree oven until golden brown and it begins to pull away from the sides of the pan (about 55 minutes). Let cool 5-10 minutes. Cut into wedges.

7 Layer Dip

tlglpn — Tue, 08 Apr 2008 23:33:10 +0000

2 cans Frito-Lay bean dip; 1 lb container guacamole; 8 oz sour cream mixed with 1/2 pkg taco seasoning mix; 4 oz can sliced black olives; 1 bunch sliced green onions; 2 diced tomatoes; 2 cups grated cheddar cheese

In a large platter or cake pan, spread the bean dip in a thin layer, followed by the rest of the ingredients in the order given. Serve with tortilla chips or Fritos for dipping.

Cornbread Dressing

tlglpn — Tue, 08 Apr 2008 23:18:42 +0000

1 onion, chopped; 1 bag celery, chopped; 2 pans cornbread; 2 cans chicken broth; 2 cans cream of chicken soup; 1 can cream of mushroom soup; 4 eggs; 1 stick melted butter; sage, poultry seasoning, salt and pepper to taste. Mix all ingredients together.

Can stuff turkey or just put in a greased pan and bake in the oven til done.

Zucchini Bread

tlglpn — Tue, 08 Apr 2008 23:10:52 +0000

3 cups flour; 2 1/2 cups sugar; 2 cups grated zucchini; 1 cup oil; 1/2 cup raisins; 1/2 cup chopped nuts; 3 tsp cinnamon; 3 tsp vanilla; 1 tsp baking soda; 1 tsp salt; 1/2 tsp baking powder; 3 eggs

Beat eggs together and add in the oil, vanilla and sugar. Stir in the zucchini and mix well. Sift flour, baking soda, salt, baking powder and cinnamon together. Mix together well. Add in the raisins and the nuts. Place in two greased loaf pans and bake for 1 hour at 325 degrees.

Mrs. Fields Chocolate Chip Cookies

tlglpn — Tue, 08 Apr 2008 23:01:50 +0000

1 cup (2 sticks) softened butter; 1/2 cup granulated sugar; 1 1/2 cups packed brown sugar; 2 eggs; 2 1/2 tsps vanilla extract; 2 1/2 cups all-purpose flour; 3/4 tsp salt; 1 tsp baking powder; 1 tsp baking soda; 18 oz semisweet chocolate chips

Preheat oven to 350 degrees. In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla. In another bowl, mix together the flour, salt, baking powder and baking soda. Combine the wet and dry ingredients. Stir in chocolate chips. With your fingers, place golf ball-sized dough portions 2 inches apart on an ungreased cookie sheet. Bake 9-10 minutes or just until the edges are light brown.

Another recipe that’s been going around for a long time. I don’t know if it’s authentic…but I do know that these cookies are delicious!

Cherry Delight

tlglpn — Tue, 08 Apr 2008 22:50:29 +0000

2 cans cherry pie filling; 1 box white cake mix; 2 sticks butter, melted; 1 cup pecans

Pour pie filling into a 9X13-inch pan. Sprinkle cake mix over pie filling. Drizzle melted butter over cake mix. Sprinkle pecans over this. Bake at 350 degrees for 45 minutes or until cake tests done.

Very simple…and delicious…especially when warm right out of the oven!