Cream together:
2 c sugar
1 1/2 c oil
4 eggs
Add:
3 c grated carrots
1 1/2 tsp salt
2 tsp soda
2 tsp cinnamon
2 1/4 c flour (sift)
nuts (optional)
Bake at 300 (time depends on what kind of cake pan you use... I usually use a bundt and it takes about an hour)
Frosting:
8oz pkg cream cheese
1 cube softened butter
powdered sugar
vanilla or orange flavoring
I usually half (or 3/4) this frosting recipe (depends on how much frosting you like).
Ghosts in the Graveyard (Michelle)
1 pkg (16 oz) OREO Sandwich Cookies
3 1/2 cups cold milk
2 pkgs (4 serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (12 oz) COOL WHIP whipped topping, thawed
Crush cookies in zipper-style plastic bag with rolling pin or in food processor. Pour cold milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Gently stir in 3 cups of the whipped topping and 1/2 of the crushed cookies. Spoon into 13x9-inch dish. Sprinkle with remaining crushed cookies.
Refrigerate 1 hour or until ready to serve. Store leftover dessert, covered, in refrigerator.
To decorate graveyard: Decorate assorted cookies with decorating icings or gels to create "tombstones." Stand "tombstones" on the top of dessert with candy corn candy pumpkins and tiny jelly beans. Drop remaining whipped topping by spoonfuls onto dessert to create ghosts. Decorate with candies to create "eyes".
Boo Cups: Layer pudding mixture, remaining crushed cookies and candy corn or tiny jelly beans in 12 to 16 glasses or clear plastic cups. Decorate with additional candies, decorated cookies and whipped topping, as desired.
Monterey Pumpkin Dip (Rachelle)
8 oz. cream cheese, softened
15 oz. canned pumpkin
2 oz. chopped canned green
chilies or 1/4 tsp green Tabasco sauce
½ t. garlic salt
½ t. cumin
sour cream
chopped tomato
chopped green onion
diced red onion
tortilla chips
Blend cream cheese, pumpkin, green chilies, garlic salt, and cumin. Spread
into 8 X 8 in. pan. Top with sour cream, tomato, green onion, and red
onion. Serve with chips. (Hint of Lime Tostitos are the best)
Fruit Dip (Kathryn)
8 oz cream cheese
1 cup brown sugar
1 tsp vanilla
candied pecans or toffee chips
Mix cream cheese, brown sugar, and vanilla until smooth. Top with pecans or toffee chips
Pumpkin Cream Pasta (Miyako)
14 oz pasta
1/4 pumpkin (kabocha)
5 oz sausage or bacon
1 onion
13 oz milk
4 oz cream
2 cubes chicken bouillon or base
salt and pepper
Peel pumpkin's skin and cut into small portions. Boil with milk, cream, and bouillon. Slice onion and stir fry with sausage and onion. Add salt and pepper. Mush the pumpkin and mix all the ingredients together.
Monster Faced Pesto Bites (Lorena)
1 pkg melba toast
1 jar pesto
1 jar green olives, sliced
Spread pesto on each slice of toast. Put two olive slices on each to look like eyes.
Deviled Eggs With Olive Spiders (Jen)
Deviled Eggs (favorite Recipe)
Large Black Olives
Slice black olives in half length-wise to make "bodies." Slice some of those halves again length-wise to make four "legs."
Ladies' Fingers (Megan)
Ingredients
* 2 tablespoons red food coloring
* 30 blanched almonds
* 2 large eggs
* 1/4 teaspoon pure vanilla extract
* 8 tablespoons unsalted butter (1 stick), room temperature
* 1/2 cup confectioners' sugar
* 5 tablespoons granulated sugar
* Pinch of salt
* 1 2/3 cups all-purpose flour
Directions
1. Heat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside.
2. Place food coloring in a shallow bowl. Using a small paintbrush, color one rounded half of each almond. Set aside to dry. (or put almonds in a ziploc bag and shake with food coloring)
3. Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners' sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.
5. Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into fifteen pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.
6. When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.
7. Bake until lightly browned, about 12 minutes. Cool completely.
Rhodes Dough Monkey Bread (Angela)
This can be made the night before, and left to rise in the refrigerator, or you can make it three hours ahead of time and let it rise in your humid, warm oven.
• Grease or butter a Bundt cake pan. Add 1/2 cup nuts or pecans and put in bottom of pan if desired. (Optional).
• 18 balls frozen dinner roll dough (Rhodes works well). Let them thaw slightly and cut them in half.
• Sprinkle rolls with dry ’Cook and Serve’ butterscotch pudding (NOT INSTANT). Layer rolls in Bundt pan, and sprinkle the pudding mix around rolls before adding next layer.
• Heat together until bubbly:
• 1/2 cup butter or margarine
• 1/2 cup brown sugar
• 1/2 tsp cinnamon
• Pour caramel sauce over rolls and pudding.
• Rise:
• First option: Cover with towel and let rise overnight in fridge.
• Second option: Or you can heat oven to 200 degrees. Turn the oven off. Put a pan with steamy/hot water in the oven. Let rolls rise in the steamy warm oven.
• Bake in the morning at 350 degrees for 25-30 minutes until done.
• Invert on plate and serve warm.
Roasted pumpkin seeds: (Angela)
• 3 Tablespoons melted butter
• 2 cups plain, raw pumpkin seeds (washed and dried)
• Dash of salt to taste.
Mix together. Either cook on stove top or bake on a sheet in oven until crispy. (I think it’s easier on the stovetop). You can use less butter if desired.
Candied Pumpkin Seeds:
• 3 Tablespoons melted butter
• 2 cups plain, raw pumpkin seeds (washed and dried)
• 1/3 cup of sugar
Mix together on stovetop on medium heat. Stir until sugar is melted and starts to caramelize.
Add seeds to salads, cereal, granola, trail mix, or snack on them by themselves.
You can substitute any plain seeds or nuts in these recipes.
Mom's Easy Apple Crisp (Julie)
6 apples, peeled and sliced
1/2 cup sugar
2 tsp lemon juice
1/2 tsp cinnamon
1/4 cup water
Mix together and put into an 8x8 baking pan.
1/2 cup packed brown sugar
3/4 cup flour
1/4 tsp salt
6 tbsp butter, melted
Mix dry ingredients and add butter, mixing until coarse. Crumble over apples and bake at 375 for 40 min.
Dem Bones Breadsticks (or just Breadsticks) (Rebecca)
1 ½ c lukewarm water
1T yeast
2 T sugar
½ tsp salt
3-4 c flour
1 cube butter
Parmesan cheese
Garlic salt
Melt butter on a large cookie sheet. Mix water, yeast and sugar and let sit for 10 minutes. Add salt and flour and knead for 3 minutes. Let rise for 15 to 20 minutes. Roll dough ¼ to ½ inch thick. Cut into strips. Roll in melted butter and place on cookie sheet. Let rise 15 to 20 minutes. Sprinkle with Parmesan cheese and garlic salt. Bake at 375 for 15 to 20 minutes.
Note: For the bone shape, cut the ends of the breadsticks in half about ½ inch up and roll them into knobs.
Carmel Bugles (Emily)
2-3 bags of Bugles
1 cube butter
2 1/4 cup (1 lb) of brown sugar
1 can sweet and condensed milk
1 cup Karo syrup
1 cup mixed nuts if desired
Mix in saucepan over medium heat: butter, brown sugar, condensed milk, and Karo syrup. Stir until it makes a soft ball (check in a cup of cold water). Do not over cook. In another bowl mix hot mixture and bugles and nuts if desired. Spread over a cookie sheet to cool.
