Carrot Cake Bars

Preheat oven to 350 º

Cake

1¼ cups unsweetened applesauce or oil

2 cups sugar

3 eggs

Next

2 cups flour

1 tsp baking soda

1½ tsp baking powder

½ tsp salt

1 tsp cinnamon

Then add…..

2 cups grated carrots

1 cup shredded sweetened coconut (optional)

1 cup chopped nuts optional

1 tsp vanilla

1 cup crushed pineapple not drained! {use the pineapple in it's own JUICE not syrup}

Pour into a lightly greased or parchment lined 10x17-inch jelly roll pan.

Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely!

Cream Cheese Frosting:

½ c butter, softened

8 oz cream cheese, softened

1 tsp vanilla

1 lb powdered sugar

Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth.

Spread on top of the cooled cake bars and serve.

Store leftovers in an airtight container, in the refrigerator, for up to 3 days.

CrockPot Rice Pudding

No heating up the oven in the heat of the summer, I put the crock pot outside on the patio. Mmmm warm rice pudding topped with a sprinkling of  cinnamon and sugar. :)

3 tbsp. butter

6 cups whole or 2% milk (no skim milk – it’s too watery)

2 cups Minute® White Rice (uncooked)

3/4 cup sugar

1/4 tsp. salt

1/2 tsp. cinnamon

1/3 tsp. vanilla extract

2 tbsp. brown sugar

Grease the inside of a 4 quart slow cooker with butter. Be sure to get the sides too. Set aside the butter for use again in just a minute. Note: You can use a round, oval or casserole-shaped slow cooker. Cover and cook on low for about 3-4 hours (stirring occasionally while cooking.)

When the rice is tender, it is ready.

Stir well, then top with a sprinkling of cinnamon. Cooking times may vary slightly when using different shaped slow cookers.

Delicious Fruit salad

Ingredients

1 can(s) fruit cocktail drained (we like chunky tropical) drained, 15 oz.

1 can(s) crushed pineapple (small can, drained, 8 oz.)

1 can(s) cherry pie filling, 21 oz.

2 bananas sliced

1 can(s) sweetened condensed milk, 14 oz. ( I omit this, it brings the sweetness over the top)

Mix together Cool Whip, sweetened condensed milk and sour cream.

Add the fruit cocktail, pineapple, cherry pie filling and bananas.

Cover and refrigerate for at least four hours. Serve.

Pineapple Lemonade

Pineapple Lemonade

1 Cup Country time Lemonade Mix

3 Cups Cold water 

1 Can of chilled pineapple juice ( 46 oz)

2 Cans of Sprite or any lemon lime soda

Stir, chill, serve and enjoy.

Cherry Crumble

Cherry Crumble

6 tablespoons butter 

1 1/8 cups all-purpose flour 

1/2 cup rolled oats

 6 tablespoons packed brown sugar 

1/8 teaspoon salt 

1 (21 ounce) can cherry pie filling

Preheat oven to 375 degrees F (190 degrees C).

Melt butter or margarine in a large saucepan. Remove pan from heat; stir in oats, flour, brown sugar, and salt until a dry, crumbly dough forms. Press about 2/3 of the dough into the bottom of 9 inch square pan, making a firm even layer.

Spread cherry pie filling in the crust, and sprinkle with remaining crumb mixture.

Bake for 40 to 45 minutes, until top is lightly browned. Serve warm or at room temperature.

Easy peasy caramel cinnamon rolls

Okay, seriously, these are the best. When I found the recipe, I had my doubts, but OMG they are great. Traditionally I am a from scratch baker and cook, but thought I would give them a try. Getting used to the kitchen and gas oven in our new home, this was easier than scratch. And let me tell you, I will make this recipe again and again. Next time I will add some raisins too. 

Here ya go!

You'll need four things.  The fifth is optional. Sorry no measurements, just eye ball each step.

Frozen Bread Dough

Butter

Brown Sugar

 Cinnamon

 Cream (optional) I didn’t have cream so use evaporated milk.

Thaw your bread dough in the fridge overnight.  Let rest on the cupboard for about half an hour. You can also that it on the counter for a couple hours. 

Then you stretch and knead the dough into a 12x5" rectangle that's about 1/4" thick.

Spread a thin layer of butter over the top.  On top of that sprinkle a good amount of brown sugar. I suggest about half a cup, but mostly just sprinkle on, smooth out, and look. 

Sprinkle cinnamon over the brown sugar.  Don't cake it on thick, just sprinkle it evenly over the brown sugar.

Now you get to roll!  Starting from the long side further from you, start working your way back and forth, tightly rolling the dough toward you.

Once you reach the front side of the rolls, pull it up and over the roll, pinching a bit to seal it off.  I find this step almost impossible. It seldom seals for me.

Before you start slicing you have to prepare your pan.  Melt about 1/2 stick of butter and pour it into a round cake pan (or pie tin, or 8x8" square pan) and add about 1/2 cup brown sugar and a 1/2 tablespoon of cream and mix it all up with a fork (the cream is optional but helps keep the mixture from crystallizing). Now start slicing the log into 3/4 to one inch rolls and place them face up in the pan.

Let them rise in a warm area. I used my oven preheated to low since it was a coolish day. They should rise to the top of the pan.

It's a good idea to put a large baking sheet on the shelf underneath the rolls, as the sugar and butter often overflow.

Bake for 25 minutes in a 325º preheated oven.  As soon as they come out of the oven invert them onto a plate and let them cool that way. Be careful it’s very hot.

That’s all there is to it. Enjoy.

Pasta Spinach salad

Pasta Spinach Salad 

2 cups spinach, broken in pieces or chopped

1 cup cooked chopped ham, chicken, turkey, or bacon

1/2 cup chopped green onion

1/2 cup chopped and peeled cucumber

2 boiled eggs, chopped

1 1/2 cups uncooked pasta, (cooked al dente according to package directions) drained

halved cherry or grape tomatoes

Dressing:

1/4 cup mayonnaise

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon white vinegar

1 tablespoon white granulated sugar

1 teaspoon dried basil or 1 tablespoon fresh basil, chopped

Mix together salad ingredients in a large bowl.  Combine dressing ingredients and mix with spoon.  Toss salad and dressing together.  Makes 6 to 8 servings.  Enjoy!

Note:  You can add all kinds of garden vegetables such as corn, peas, carrots, peppers  if you wish