Carrot Cake

Carrot Cake
2 c flour
2 c sugar
2 t baking soda
1 T cinnamon
1/2 t allspice
1/2 t ginger
1 t salt
4 eggs
1 c vegetable oil
1/2 c milk
3 c grated carrots (about 6-8 carrots)
1 1/2 c chopped pecans (opt)
Frosting:
2- 8 oz pkgs [light] cream cheese, room temperature
1/2 c butter, room temperature
4 c powdered sugar
2 t vanilla
1/2 c chopped pecans (opt)

1. Preheat oven to 350*; grease and flour 3- 9" round pans and line the bottoms with parchment paper.
2. In a large bowl, combine flour, sugar, baking soda, cinnamon, allspice, ginger, and salt; add eggs, oil, and milk.
3. Use a hand mixer to blend everything well; fold in carrots and pecans.
4. Pour into pans and bake for 40 minutes; let cool for 5 minutes, remove from pans, and place on waxed paper to cool completely.

5. For the frosting, add everything except the nuts into a medium bowl and beat with a hand mixer until fluffy; fold in pecans.

6. Layer the cakes with frosting in between each and then cover the outside with frosting as well.

Nutella Granola Bars

Nutella Granola Bars
2 c oats
1 c shredded coconut
1 c almonds
3/4 c Nutella (or peanut butter)
1/2 c honey
1/4 t salt
2 t vanilla
1 1/2 T canola oil
1 c chocolate chips

1. Preheat oven to 350* and line a 9x9 or 9x13 pan with wax paper.
2. Spread the oats, coconut, and almonds on a cookie sheet and toast in the oven for 10 minutes.
3. Put the oat mixture in a medium bowl and set aside.
4. In a small saucepan, heat Nutella with honey and salt until melted and smooth; take off heat and stir in vanilla.
5. Pour Nutella sauce over oat mixture and toss to combine; stir in oil and let cool slightly before stirring in chocolate chips.
6. Press mixture firmly into pan and refrigerate for a few hours to harden before cutting into bars.

Spritz Cookies

Spritz Cookies
2 sticks butter, softened
1 c powdered sugar
1 egg
1 t vanilla
1/2 t almond extract
1 t baking powder
1 3/4 c flour

1. Preheat oven to 350*.
2. In a Kitchenaid with the paddle attachment, cream the butter and sugar; add the egg, vanilla, and almond extract and blend well.
3. Sift the baking powder and flour into the batter and mix well; refrigerate for an hour.
4. Using a cookie press, press the cookies onto a cookie sheet; bake for 10-12 minutes, or until browning on the edges. Top with royal icing.

Banana Coconut Muffins

Banana Coconut Muffins
4 over-ripe bananas
1 c butter, melted
1 1/3 c sugar
2 eggs
1 t vanilla
1 1/2 c coconut flakes, separated
2 1/2 c flour
2 t baking powder
1/2 t salt

1. Preheat oven to 375* and line a muffin pan with liners.
2. In a large bowl, combine bananas, butter, sugar, eggs, vanilla, and 1 cup coconut.
3. In a medium bowl, whisk together flour, baking powder, and salt; fold in to wet mixture.
4. Pour batter in to muffin cups and sprinkle with remaining coconut; bake for 25 minutes, until golden brown. Let cook on wire rack.

Pizza Casserole

Pizza Casserole
45 oz jar spaghetti sauce
1 lb box of pasta (rotini, macaroni, etc), cooked
1 lb ground beef, browned
3-4 c shredded mozzarella
1 pkg pepperonis

1. Preheat oven to 350*.
2. In a 9x13 pan, spread a thin layer of spaghetti sauce
3. Layer half each of the pasta, beef, remaining sauce, cheese, and pepperoni; repeat.
4. Cover with foil and bake for 30 minutes; uncover and bake for 15 more minutes.
5. Let rest for 10 minutes before serving.

Easy [Sour Cream] Cheesecake

Easy [Sour Cream] Cheesecake
2 blocks [light] cream cheese, softened
1 c sugar
1 t vanilla
3 eggs
1/4 c [light] sour cream (opt)

1. Preheat oven to 325* and grease a pie plate.
2. Place the cream cheese in a medium bowl and beat well with a hand mixer.
3. Add sugar and vanilla and blend well; add eggs one at a time as you continue to mix.
4. Pour in to the plate and bake for 35 minutes; take it out and spread the sour cream over the top.
5. Put it back in the oven for another 5 minutes. Top as desired.

Chicken Noodle Casserole

Chicken Noodle Casserole
12 oz egg noodles
1 1/2 T salt, separated
3 T butter, separated
1 [red] bell pepper, diced
1 onion, diced
3 T flour
2 1/2 c half & half
2 1/2 c chicken broth
3-4 chicken breasts, cooked and shredded
2 c Cheddar cheese, shredded
1 1/2 c frozen peas
1 1/4 t pepper
25 Ritz crackers, crushed

1. Preheat oven to 425* and lightly grease a 9x13 pan.
2. In a large pot, boil noodles, with 1 tablespoon salt, until just al dente; drain, rinse with cold water for a few minutes until cool, drain again, and set aside.
3. Put the pot back on the stove over medium-high heat. Melt 1 tablespoon butter and add bell pepper and onion; saute until soft. Place in a bowl and set aside.
4. Melt remaining 2 tablespoons of butter in the pot over medium heat; whisk in flour until incorporated; whisk in half & half and broth and then bring to a boil.
5. Reduce heat back to medium and simmer until it starts to thicken up; add chicken and heat through.
6. Take off heat and stir in cheese until smooth; add noodles, peppers and onions, peas, remaining 1/2 tablespoon salt, and pepper.
7. Transfer mixture to prepared pan and top with crackers; bake for 15 minutes, until golden brown and bubbly. Let cool for 10 minutes before serving.