Rachel's Carrot Cake

 2 Cup of Flour

1 Cup of Sugar

1 Cup of Brown Sugar

2 Tsp Cinnamon

2 Tsp Baking Powder

1/2 Tsp Salt

1 1/4 Cup of Oil

4 eggs

3 Cups of Cooked and shredded carrots (I usually just use shredded from walmart and don't cook)

Directions: Use Baker's Joy to spray two round pans. Cream oil and sugar. Add Eggs. Mix dry ingredients separately, then add to wet ingredients. Add carrots last. Bake at 350 for 30-35 minutes or 40-50 minutes in a Bundt Pan. 

Icing: 

4 Cups of Powdered Sugar

1/2 Cup of Butter

8 oz Cream Cheese

2 Tsp Vanilla

1 Cup Chopped Pecans (Optional)

Old Fashioned Coconut Cream Pie

 1 Cup Sweetened Flaked Coconuts

3 Cups of Half and half

2 eggs, beaten

3/4 Cup of White sugar

1/2 Cup of all-purpose flour

1/4 Tsp salt

1 Tsp coconut extract

1 - 9" pie shell (baked)

1 Tub of Frozen Whipped topping, thawed (or homemade whipped topping)

1. Preheat oven to 350.

2. Spread coconut on baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.

3. In a medium sauce pan, combine half and half, eggs, sugar, flour and salt. Mix Well. Bring to a boil over low heat stirring constantly.  Once it boils, continue stirring for 2 more minutes. Remove the pan from heat, and stir in 3/4 cup of toasted coconut and coconut extract. Reserve the remaining coconut for top of pie. 

4. Pour the filling into the pie shell and chill until firm, about 4 hours. 

5. Top with whipped topping and with reserve coconut. 

Homemade Topping can be found here: 

https://www.thriftyfrugalmom.com/homemade-whipped-cream/

Apple Pie

 2 Eggs Whites

1 Stick of Butter

1 Tsp Vanilla

2 TBS Flour

1 TBS Cornstarch

1/2 Cup of Sugar

1/2 Cup Brown Sugar

1/4 Cup of Water

1 Tsp Cinnamon

1 Tsp Nutmeg

6 Granny Smith Apples

2 Pillsbury Pie shells (room temperature)

1. Put one pie shell in bottom of pie dish. Brush egg whites on the bottom. 

2. Melt butter and vanilla in a sauce pan on the stove. Add Flour and cornstarch and stir. Add sugars, and water. Add Cinnamon and Nutmeg

3. Mix pre cut apples (peeled and cut to your desired shape) in with the sauce and coat all the apples. 

4. Pour apple mixture into the pie shell

5. Cover apples with second pie shell

6. Add a few slits on top of pie crust to allow to vent. Then brush egg whites on top of pie crust. 

7. Sprinkle sugar and brown sugar all over the top. 

8. Bake in the oven 

Bake at 425 for 15 minutes, then lower oven to 350 and continue baking for 35-45 minutes. I always place my pie pan on top of a cookie sheet (covered with foil) to allow for any overflow. 

 

Salsa Verde Chicken

3-4 Chicken breasts
1-2  Jars of Salsa Verde
Shredded Cheese
Tortilla Strips


Bake/ Grill or cook chicken however you like.
Top with salsa verde, shredded cheese. Make in oven for a sec.
Add tortilla strips to top.

Serve with steamed broccoli.

YUM

* Could be put in crockpot for the day. Add Cheese and tortilla strips later when serving.
(Also can use this in tortillas)

Knockoff Wendy's Chili

29 oz can of pinto beans
29 oz can of kidney beans
29 oz can of tomato sauce
29 oz can of diced tomatoes
1 can of green chiles
3-6 jalepenos
1 bell pepper
1 onion
2 lbs beef
3 TBS chili powder
1 TBS cummin

Brown ground beef, salt, and pepper it. Add rest of ingredients, and do not drain cans. Simmer anywhere from 1-10 hours. If you cook in the crockpot, do not use jalepenos, it makes it too spicy.

Serve with cheese and fritos. (Or sour cream, onions, whatever you like).

Zoodle Spahgetti

2.5 lbs of ground turkey
salt, pepper, garlic salt
2 jars of favorite sauce
7-8 small Zucchini or 2 extremely large ones
olive oil

Brown turkey, and season very well with salt, pepper, and garlic salt.
Pour sauce on top and simmer til warm.
Spiralize your zucchini in a bowl.
Place zucchini in soup pot with little olive oil, and season with salt, pepper also.
Stir with tongs until warm, but not soggy. They are very good crunchy.

Put zoodles on plate and top with meat/sauce and parmesean if you would like.

Spahghetti Squash Chicken Enchilada Bake

4 Chicken Breasts
1 Large Can of your favorite Enchilada Sauce (or homemade)
1 can of rinsed/ drained black beans
1 Spahghetti Squash
Salt, pepper, garlic Salt
2 cups of mozzarella cheese

1. Place chicken in bottom of crockpot and cover with enchilada sauce.
2. Cut Spaghetti squash in half, scoop out seeds. Season well with salt, pepper, and garlic salt.
3. Place squash face down on top of chicken.
4. Cook on low for 6 hours or high for 4 hours.
5. Take out squash and shred with fork. Also shred chicken. Put shredded squash back in crockpot, add black beans, and 1/3/ cup of cheese. Stir.
6. Cover top with cheese
7.Enjoy