Grandma Rencher's Carrot Cake

Carrot Cake

Beat 4 eggs with 1 c. oil (or 1/2 C. applesauce & 1/2 c. oil)
Add 4 c. grated raw carrots
Mix: 2 c. flour, 2 c. sugar, 1 tsp baking soda, 2 tsp baking powder, 1 tsp salt, 1 tsp cinnamon
Add dry mixture to oil & eggs

Bake at 350 for 50 -55 minutes, until it springs back when touched or a toothpick comes out clean

Frosting

6 oz room temp. cream cheese
1/4 c. butter
4 c. powdered sugar
1 tsp vanilla
Beat until smooth and spread on cool cake

Chicken & Dumplings

* This is based on the Shields Tavern recipe.*

For the sauce:

1/2 c. unsalted butter

3/4 c. + 1T (12 T) flour

1/8 tsp paprika

4 cans chicken broth

1 c. water

1 c. light cream or 1/2 & 1/2

diced chicken (we use a rotisserie chicken from the store)

freshly ground white pepper to taste

In a large saucepan over medium-high heat, melt butter. Stir in the flour and paprika. Stir until well blended and lemon colored, about 3 minutes. Pour in the chicken broth and water, increase the heat to high, and bring to a boil, stirring often. Reduce the heat to medium low and cook, stirring, until the sauce is thickened and smooth, about 10 minutes. Add the chicken, cream, and white pepper. Reduce the heat to medium low and cook slowly while preparing the dumplings.

For the Dumplings:

2 c. flour

1 tsp salt

1 T baking powder

1 T vegetable shortening

3/4 c. milk

Into a large bowl, sift the flour, salt, & baking powder. Blend in the shortening with a pastry blender or fork. Add the milk and mix well.

Spoon the dumplings on top of the gently bubbling chicken mixture. Cover and cook for 15 minutes without lifting the lid. Serve at once.

Orange Crescents

6 oz. cream cheese, at room temp.

6 T sugar

1/2 tsp. vanilla

2 tsp. orange zest

Mix together and roll a spoonful into

2 pkg refrigerator crescent rolls.

Bake at 375 for 13 minutes

For Glaze:

2 T orange juice

2 tsp. orange zest

2 tsp. butter, at room temp.

1/4 tsp. vanilla

1 c. powdered sugar

Mix together and drizzle over warm crescents.

Grandma Connie's Pumpkin Bars

1 yellow cake mix (reserve 1 c.)
1 egg
1/2 c. melted butter

Mix together and press into a 9x13 pan

1 large can pumpkin pie mix
2 eggs
2/3 c. evaporated milk

Blend together and pour over crust

1 c. reserved cake mix
1/4 c. sugar
1 tsp. cinnamon
1/4 c. butter

Combine and crumble on top
Bake at 325 for 45-50 minutes

Serve with whipped cream

Chicken with Tomato-Cream Sauce

8 boneless skinless chicken breast halves

(I use chicken tenders cut into chunks)

1/4 c. butter

1 small onion, thinly sliced

2 garlic cloves, minced

2 T flour

1 tsp salt

1 can (14.5 oz) diced tomatoes, undrained

1 c sour cream

2/3 c grated Parmesan cheese

Hot cooked noodles

In a large skillet, brown chicken in butter on both sides (it doesn't need to be cooked through, it will finish cooking with the sauce).Remove and set aside. Add onion and garlic; saute until tender. Stir in flour and salt until blended. Gradually add tomatoes, stir until blended. Bring to a boil. (I add about half a can of water otherwise there isn't enough sauce) Reduce heat; return chicken to pan. Cover and simmer for 30 minutes or until juices run clear.

Remove chicken and keep warm. (You don't need to do this if using chicken chunks) Reduce heat to low; stir in sour cream and Parmesan cheese. (I think the sour cream covers up the Parmesan so I don't add the Parmesan. Why add calories if you can't taste it?) Heat through (do not boil). Serve chicken and sauce over noodles.

SUPER NUMMY LEMON MINI MUFFINS

This is Heather's recipe, she got it from Paula Deen, and I made a few teensy modifications to avoid a little arterial clogging. You've all been lovin' em for awhile now, so have at it yourselves. Check out Paula's site, I think both my cakies and my photo are better. PS I think I might try this with lime pudding and lime zest, etc. Do they sell lime pudding?

Muffins
1 yellow cake mix
Small box (3 1/2 ounces) instant lemon pudding mix
4 large eggs
½ cup natural applesauce
¼ cup vegetable oil

Glaze
4 cups confectioners' sugar
1/3 cup fresh lemon juice
Zest of one lemon
3 tablespoons vegetable oil
3 tablespoons water

Directions
1. Preheat the oven to 350°F.
Spray mini muffin tins with cooking spray. Combine the cake mix, pudding mix, eggs, applesauce and oil and blend well. Fill each muffin tin half way with batter.
Bake for 12 minutes.
Make the glaze while the cakes are baking. Sift the sugar into a mixing bowl. Add the lemon juice, lemon oil, oil, and 3 tablespoons water.
Dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips.
Let the glaze set thoroughly, about 1 hour.

Honey Butter

I found this recipe on foodnetwork.com. We love it on toast, pancakes, waffles, etc. Super easy and super yummy!!

1 lb. butter

1/4 c. honey

1/2 tsp. ground cinnamon

1/2 tsp.vanilla extract

Cut butter into chunks and place into mixer's work bowl. Beat at low speed using whisk attachment to loosen the butter. Increase speed to medium and add honey, cinnamon, and vanilla and beat until well combined, about 5 to 7 minutes. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log (I do 2) and refrigerate for 2 hours.

Goulash

1 lb ground beef

1/4 to 1/2 onion diced

1 to 2 cloves garlic

1 lb pasta

1 (14.5 oz) petite diced tomatoes

1 (2.25 oz) sliced olives

32 oz tomato juice

1/2 lb shredded cheese

salt & pepper to taste

In a skillet, brown meat and saute onion. Add garlic, salt, pepper, tomatoes, and olives.

Boil pasta until almost al dente and drain.

Add meat mixture, tomato juice, and cheese to pasta. Cover and bring to a boil then remove from heat and let sit for about 10 minutes.

Slow Cooker Pepper Pork Chops

This is an Alton Brown recipe. I got the picture and the recipe from foodnetwork.com

2 c. vegetable broth

1/2 c. kosher salt

1/2 c. brown sugar

2 T. black peppercorns, slightly crushed

1 lb. ice

4 (1 to 1 1/2-inch thick) bone-in pork chops

2 tsp. kosher salt

3 oz. dried apple slices

2 T. olive oil

1 large onion, julienned

1 1/2 c. chicken broth

1 T. coarsely ground black pepper

1 tsp. dried thyme

Combine the vegetable broth, 1/2 c. kosher salt, brown sugar, and peppercorns in a medium saucepan and set over med.-high heat. Cook just until the salt and sugar dissolves, the remove from heat and add the ice. Place pork chops into a 2 gal. zip-top bag along with the mixture and seal. Place bag in the fridge overnight.

Remove pork chops from the brine, rinse, and pat dry. Season both sides with 2 tsp. kosher salt and set aside.

Place apples in the slow cooker. (I didn't have dried apple slices so I just used one fresh apple sliced)

Heat 1 1/2 T. olive oil in a 12 inch saute pan over med-high heat. Saute the pork chops on both sides until golden brown, approx. 5-6 mins per side. Once browned, place the pork chops into the slow cooker atop the apples.

Add the remaining 1/2 T. olive oil to the pan followed by the onions and saute until they begin to brown, 3-4 mins. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for 4 1/2 hours or until the pork is tender and falling away from the bone.

Cafe Rio Salad

This is a recipe to feed a crowd!

Shredded Chicken

5 lbs. boneless, skinless chicken breasts

1 small bottle zesty Italian dressing

1 T. chili powder

1 T. cumin

3 cloves garlic, minced

Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred with a fork. Return meat to crock pot and heat through. Keep warm.

Creamy Tomatillo Ranch Dressing

1 tomatillo (canned or fresh)

1 c. buttermilk

1 c. packed fresh cilantro leaves

1 c. mayo

1 envelope buttermilk ranch dressing mix (Hidden Valley)

1 clove garlic, minced or crushed

1 lime, juiced

2 tsp. sugar

1/2 fresh jalapeno, deseeded, to taste

Combine all ingredients in blender and combine till thick and creamy. Refrigerate for an hour or so to let flavors meld. Dressing can be saved in airtight container for about 3-4 days in refrigerator.

Green Chile Lime Rice

2 T. butter

1 onion, chopped

4 cloves garlic, minced

6 & 2/3 c. water

8 tsp. (cubes) chicken bullion

1/2 bunch cilantro, chopped

2 tsp. cumin

2 small cans diced green chilies

2 T. lime juice

1/2 tsp. salt

1/2 T. lime zest (optional)

3 c. rice

Saute onion and garlic in butter in a saute pan. In a saucepan, bring water, chicken bullion, cilantro, cumin, chilies, lime juice, salt and lime zest to a boil. Add onion, garlic, and rice to boiling water. Reduce heat, cover and simmer for 30 minutes.

Pico De Gallo

4 large fresh tomatoes, chopped

1 onion, chopped

1/4 bunch cilantro, chopped

2 cloves garlic, minced

1/2 tsp. lime juice

1 tsp. salt

1/4 tsp. pepper

Combine ingredients together in a medium bowl.

Layer salads like this:

Warm tortilla (homemade or from the refrigerator case)

Green chili lime rice

warmed Pinto or Black beans

shredded chicken (or sweet pork)

Romain lettuce, chopped

spoonful Pico De Gallo

spoonful chunky guacamole

spoonful sour cream

fried corn tortilla strips (deep fry 1/8" corn tortilla strips in oil)

sprinkle of grated cotija cheese

sprig cilantro

Tomatillo ranch dressing, served on the side.

Serve as a salad or wrap up into a burrito. So yummy.

Cookie Fruit Salad

Mix together:

1 (3 oz.) pkg. vanilla instant pudding

1 (12 oz.) Cool Whip

1 c. buttermilk

Add:

1 pt. sliced strawberries

2 to 3 sliced bananas

1 can pineapple tidbits, drained

1 to 2 c. grapes

Just before serving, add 1/2 pkg. fudge stripe cookies (crumbled)

Jen, I think you need to change the name of the recipe to Fruit Salad Yummy Yummy!!

Smothered Chicken

4 boneless skinless chicken breasts {I use frozen chicken strips and put them across my big griddle}
Garlic powder and seasoned salt to taste {I sprinkle on Montreal Chicken Spice}
1 T. Vegetable oil
Button mushrooms, cut in halves
1 C. shredded cheddar cheese blend
1/4 c. chopped green onions
1/2 c. real bacon bits {I use real bacon crumbles in a bag to make it easier}
1/2 c. tomatoes
1 bottle BBQ sauce

Flatten chicken to 1/4 inch thick. Sprinkle with seasonings. In skillet brown chicken in oil for 4 minutes. Cook in separate pan bacon until done and bacon is crisp. Add mushrooms to bacon mixture for the last 5 minutes to soften mushrooms. Top cooked chicken with 1 T. BBQ sauce, mushrooms, bacon, green onions and cheese. Cover and cook until chicken is done and cheese is melted, about 10 minutes. Serve with garlic mashed potatoes and honey mustard.

Honey Mustard Sauce
1 c. Mayo
1 c. Dijon mustard
1/4-1/2 cup honey
1/8 tsp. cayenne pepper
1/4 cup lime juice
1 tsp. ginger powder
Mix. Add extra honey or lime for desired taste

Creamy Garlic Mashed Potatoes
5 lb. russet potatoes (or red potatoes)
1/2-1 whole 16 oz. tub sour cream {depending on how much moisture you need in your potatoes}
1 cube butter {I personally don't use this}
8 oz. whipping cream or milk
fresh or dried parsley
1 clove garlic
salt and pepper
peel potatoes and cut into large chunks. Boil water and add potato chunks. Boil until potatoes are fork tender. Drain majority of water from potatoes. Mash potatoes with either an electric mixer or potato masher. Add whipping cream or milk, butter, sour cream, garlic, salt, pepper and parmesan cheese.

{You put the potatoes on the bottom, then the chicken, then a dab of the honey mustard and it is SO yummy!}
{This could be a high calorie dish, so I use fat free ingredients whenever I can, do not add butter or cream, and no oil-just spray-then it turns it into a healthier dish!}