Carrot Cake

I've tried a fair share of carrot cake recipes and so far this is the best! It's moist and delicious.

Ingredients

• 3 eggs
• 3/4 cup buttermilk
• 3/4 cup vegetable oil
• 1 1/2 cups white sugar
• 2 tsp vanilla extract
• 2 tsp ground cinnamon
• 1/4 tsp salt
• 2 cups all purpose flour
• 2 tsp baking soda
• 2 cups grated carrots
• 1 cup flaked coconut (optional)
• 1 cup chopped walnuts (optional)
• 1 can (8 oz) crushed pineapple with juice
• 1 cup raisins (optional)

Directions

1. Preheat oven to 350 degrees. Grease and flour an 8 x 12 inch pan or 2 round 9 in. cake pans.

2. In a medium bowl sift together flour, baking soda, salt and cinnamon. Set aside.

3. In a large bowl combine eggs, buttermilk, oil, sugar, and vanilla. Mix well. Add flour mixture and mix well.

4. Place pineapple in blender and blend till smooth. In a medium bowl combine shredded carrots, coconut, walnuts, pineapple, and raisins.

5. Using a large wooden spoon or whisk, add carrot mixture to batter and mix well.

6. Pour batter into prepared pan or pans and bake at 350 for about 40 minutes. Poke the center with a toothpick.

7. Allow to cool for at least 20 minutes before serving. Frost with some yummy cream cheese frosting.

Buttermilk Pancakes for Two

This recipe for buttermilk pancakes is perfect when you only need to make a small amount-you can get about 9 medium sized pancakes. We love our pancakes covered with strawberries and homemade whipped cream.

Ingredients

• 1 1/4 cups all purpose flour
• 1 egg
• 1 1/4 cups buttermilk
• 1/4 cup white sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 cup vegetable oil

Directions

1. Spray a skillet or griddle with Pam and preheat over medium heat. Combine ingredients in a bowl or blender until smooth.

2. Use a 1/4 or 1/3 size measuring cup to scoop batter and pour into skillet. Flip the pancakes when bubbles begin forming on the top and the edges are hardened. Cook pancakes on the other side until golden brown.

Roast Beef and Gravy

This is my favorite way to make a crockpot roast. The gravy is very tasty. I usually add in a bunch of vegetables with it-potatoes, onions, carrots, celery. Serve it with some rolls and you have the perfect comfort meal.

Ingredients

• 1 3-lb boneless beef chuck roast
• 2 (10.75 oz) cans condensed cream of mushroom soup
• 1/3 cup beef broth
• 1 envelope onion soup mix

Directions

1. Cut roast in half and place in the slower cooker (TIP: For an easy cleanup, use the Reynolds crock pot plastic liners found by the foil/cling wrap/ziploc bags.) In a bowl mix together the mushroom soup, beef broth and onion soup mix; Pour over roast. Cover and cook on low 8 hours.

Frozen Strawberry Lemonade

I have made this drink a few times now. It is sooo good and perfect on a hot summer day. It seriously only takes 2 minutes to put together.

Ingredients:

• 1 1/2 packages (16 oz) frozen strawberries (you can use whole strawberries or the sliced strawberries with sugar)
• 1 can pink lemonade concentrate
• 1 1/2 cups water
• 1 1/2 cups crushed ice
• bottle of 7-up

Directions:

1. Pour the frozen strawberries, lemonade concentrate, water and crushed ice into a food processor or blender. Process until smooth. Pour into a 4-qt freezer container (I just put mine in a big tupperware). Freeze overnight or for at least 6 hours.

2. Remove the mixture from the freezer an hour before serving so it turns slushy. You can pour the mixture into a bowl or scoop it individually into cups. Pour club soda or 7-up over the slush.

Balsamic Vinegar and Garlic Chicken Breasts

This chicken dish tastes just like it's from a restaurant. It's absolutely delicious. Just serve it with some buttered fresh fettucine noodles (I like the Buitoni brand) sprinkled with parmesan cheese. Bon Appetit!

Ingredients:

• 4 boneless chicken breasts
• salt and pepper to taste
• 3/4 lb fresh mushrooms, sliced
• 2 tbs all purpose flour
• 2 tbs olive oil
• 6 cloves garlic
• 1/4 cup balsamic vinegar
• 3/4 cup chicken broth
• 1 bay leaf
• 1/4 tsp dried thyme
• 1 tbs butter

Directions:

1. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).

2. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.

3. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Nutrional Information:

-Calories: 268

-Fat: 11.6 g

-Sodium: 320 mg

-Total Carbs: 9.9 g

-Protein: 30.9 g