Carrot Cake (Grandma's Recipe)

Ingredients:

2 cups sugar

1 1/2 cup oil

4 eggs

2 cups flour

1 tsp. salt

2 tsp. baking soda

2 tsp. cinnamon

3 cups grated carrots

Cream Cheese Frosting:

1/4 cup butter, softened

8 oz cream cheese, softened

1 lb. powdered sugar

2 tsp. vanilla

1 cup chopped nuts

Cake Directions:

Mix sugar and oil. Beat in eggs. Add flour, salt, baking soda and cinnamon. Beat until blended, then stir in carrots. Bake at 325 degrees for 30-45 min. 

Carrot Cake with Brown Butter Cream Cheese Frosting

Ingredients:
2 1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
pinch of nutmeg
1/4 tsp. all spic or pumpkin spice
3/4 cup canola oil
1 1/4 cup sugar
1/2 cup brown sugar
4 eggs
1/2 cup applesauce
1/2 cup sour cream
3 cups carrots

Brown Butter Cream Cheese Frosting
1/2 cup butter, softened
8 oz cream cheese (on package, softened)
1/3 cup light brown sugar
1 cup sugar

Directions:
Blend all wet ingredients together in a blender along with carrots. Combine all dry ingredients together, then mix the wet with the dry. Bake at 350 degrees for 43 minutes.

Roasted Veggies

Ingredients

1 zucchini

2 medium sized carrots (or other veggies of your choice)

Salt

Pepper

Paprika

Basil

Garlic powder

Onion powder

Directions

Preheat the oven to 425˚ F.

Line a baking tray with tin foil and a light layer of cooking spray.

Cut your veggies into 3-inch sticks, making sure they are even in thickness. (Note: if you cook zucchini and carrots at the same time—make the carrot sticks skinner otherwise they will be crunchy when the zucchini is done).  Put your veggies in a medium size mixing bowl along with your seasonings and olive oil. Lightly toss until evenly coated.

Spread your seasoned veggies over your lined tray and roast, tossing halfway through, for about 15 minutes or until golden and slightly browned at the edges.

Quick and Easy Chicken Veggie Soup

Ingredients:

1 can cr. of mushroom soup

1 cup milk

2 chicken breasts

1 bag frozen veg. mix

1 tsp. ranch

1 tsp. pepper

1 tsp. Italian Seasoning

¼- ½ lb. noodles

**optional: parmesan cheese

Directions:

Put on a pot of water to boil.

Cut chicken breasts into bite size pieces and cook in a frying pan with a little water. Season with salt and pepper, ranch and Italian seasoning.

Add noodles to boiling water  and cook noodles. In a separate, bigger pot, heat cream of mushroom soup, milk and frozen vegetables (do not boil). Add chicken and noodles. Serve.