Carrot-Pecan Ice Cream Cake

Ingredients:

1 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 1/2 c. grated carrot
1/2 c. chopped pecans
1/2 c. shredded coconut
1/4 c. raisins
1 c. sugar
1/2 c. vegetable oil
2 large eggs
3 pints of butter pecan ice cream
Toasted nuts and coconut

Directions:

Preheat oven to 325 degrees.  Butter and flour or line with parchment three round cake pans. Wisk together flour, powder, soda, cir mixture, cinnamon, and salt.  Beat sugar and oil until smooth then add eggs one at a time.  Reduce speed and add flour mixture, until just combined.  Gently fold in carrot, pecans, coconut, and raisins.  Divide batter among the three pans and bake 35 to 40 minutes. Unmold and cool to room temperature or freeze.  Layer cake and ice cream for three layers.  Then sprinkle toasted nuts and coconut on top while the ice cream is soft. Freeze.

Chili Cheese Breakfast Casserole

Ingredients: 
8 eggs, beaten
1/2 c. flour
1 tsp. baking powder
1 tsp. salt
12 oz. cottage cheese
3 c. Monterrey Jack cheese
2 4oz. cans of chopped green chili
1 large tomato, cubed
1 small onion, diced small

Mix flour, powder, and salt into the eggs.  Add remaining ingredients and pour into a greased 9x13 inch pan.  Cook at 350 for about 40 minutes or until done.

Chocolate Chip Cookies

Ingredients:

2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 Tbls. vanilla
4 cups flour
5 cups oatmeal (ground into flour)
4 tsp baking soda
4 tsp baking powder
1 tsp salt
2 12oz bags chocolate chips
8 oz Hershey bar, shaved
3 c. nuts

Directions:

1. Cream together butter, sugar and brown sugar. Add eggs and vanilla and mix well. Mix together flour, oat flour, salt, baking powder and baking soda. Stir in chocolate chips, grated Hershey bar and nuts (if using). Drop by 1 1/2" balls onto cookie sheet with parchment. Bake at 375° for 6-10 minutes.
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Beet Salad

Salad Ingredients:

2 Lg. Beets, cooked and diced
1 can mandarin oranges
3 Tbsp. purple onion chopped
Feta Cheese to taste

Dressing Ingredients:

2 Tbsp. olive oil
2 Tbsp. Balsamic vinegar
2 Tbsp. lime juice
2 Tbsp. honey

Mix dressing ingredients in a bowl.  Add salad ingredients, stir and chill.

Green Chili Salsa

Ingredients:
2 Tomatillos, husked and quartered
1/2 c. chopped green chili
1/2 onion, chopped
2 Tbls. garlic
2 Tbls. cilantro, chopped
1/2 t. salt
1 t. cummin
1/2 t. oregano
1 cup water

Directions:
Put all ingredients into a frying pan and boil for 10-15 minutes.  Then put into a food processor and chop until desired consistency.  Serve with taco salad or chips.




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Mexican Corn Salad - Frazee's

Ingredients:
2-15oz  cans whole kernel yellow corn, drained
2 cans white shoepeg corn, drained
1 medium onion - chopped
1/2 green pepper - chopped
1/2 red pepper - chopped
1 c. Miracle Whip
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3 cups shredded sharp chedder cheese
1 bag Fritos Chili Cheese chips or Honey BBQ twists - crushed

Directions:
Mix and chill the first ingredients.  Just before serving, stir in the last two ingredients.  Makes quite a bit so consider halving it.

Spinach Apple Salad

Ingredients:

 10 oz Baby spinach
1/2 cup Cranberries, dried

• 1/2 Red onion, small

• 1 cup Pecans, toasted

• 4 oz Feta cheese

• 3 Small gala apples, thinly sliced

Dressing:

2 tsp Dijon mustard

2 tbsp Maple syrup, pure

• 1/4 tsp Black pepper, freshly ground
• 1/4 tsp Salt
• 1/4 cup Apple cider vinegar
• 1/2 cup Olive oil

Directions:

In a large bowl toss together spinach, apples, pecans, feta, cranberries and red onion.  Drizzle desired amount of dressing over salad and toss to coat.