To Die For Carrot Cake
Moriah's Favorite

1 1\4 c oil or unsweetened applesauce
2 c sugar
3 eggs, room temp

2 c flour
1 t baking soda
1 1\2 t baking powder
1\2 t salt
1 t cinnamon
1 T ginger, cloves, any other spices. I used pumpkin pie spice!

2 c grated carrots
1 c shredded sweetened coconut
1 c chopped nuts, optional
1 t vanilla
1 c crushed pineapple, not drained, in juice

Frosting:
1\2 c butter, softened
8 oz cream cheese, softened
1 t vanilla
1 lb powdered sugar
Too with roasted pecans or coconut

Blend oil sugar and eggs. Add dry ingredients. Stir in last set.

Use 9x13, 2 9-inch pans, or 3 8- inch pans. Bake 350 for 35-40 minutes (only 25-30 for 8in pans). Let cakes cool in pan for 10 minutes, then move to cooling rack.
Whip up frosting. After frosting cake, it's best to refrigerate for an hour before serving.

Cinnamin swirl apple pie

1 box pie crusts, or make your own!
1/2 c + 2T sugar
2 t cinnamon
2 T butter, melted
2 T finely chopped pecans
6 c thinly sliced peeled apples
2 T flour
1/4 t salt

Press one pie crust into 12in pie pan. Keep in fridge until ready.
Mix 2T sugar and 1/2 t cinnamon. Roll out second crust to a 13x9 rectangle. Brush with 1T melted butter, and sprinkle with sugar mixture and pecans. (I also added brown sugar to make it more cinnamon roll like). Starting on the long side, roll tightly into a log and seal the ends. Refrigerate until firm, about 30 minutes.
Mix apples, 1/2c sugar, 1 1/2 t cinnamon, flour and salt until combined. Pour into empty pie shell.
Cut dough log into 40 slices. Brush top of pie with remaining melted butter.
Loosely cover with foil. Bake at 425 for 20 minutes. Uncover, and bake an additional 25 minutes until edges are golden brown and juices are bubbling.
Cool 2 hours before serving.

Strawberry Cream Cheese Icebox Cake
a la Karissa

2 pounds strawberries
2 sleeves graham crackers
1 8 oz package cream cheese, softened
1 14 oz can sweetened condensed milk
2 3.4 oz packages instant cheesecake flavored pudding
3 cups milk
1 12 oz carton cool whip, divided

Clean slice strawberries about 1/4 in thick and set aside. Line the bottom of a 3 quart 9x13 with graham crackers (using about 6-7 whole crackers).
Combine cream cheese and sweetened condensed milk and beat with mixer until smooth and creamy. add pudding mixes and milk, and continue mixing on low or 4-5 minutes or until mixture starts to thicken. Fold in 2 cups of whip cream until smooth.
Pour half of the cream cheese mixture over the graham crackers. Arrange a single layer of strawberries on top of the cream cheese mixture. Top with another layer of graham crackers. Cover with remaining cream cheese mixture and another layer of strawberries. Cover and refrigerate 6-8 hours.
When ready to serve, pat down strawberries if they are too moist. Add the rest of the cool whip. Crush the rest of the graham crackers and sprinkle over the top.

Gelatin Poke Cake 
a la Kraft recipes

1 pkg white cake mix recipe
1 cup boiling water
1 3oz pkg Jello gelatin, any flavor
1/2 c cold water
whipped cream or cool whip for topping

prepare cake mix according to instructions. bake in 9x13 pan and let cool for about 10 minutes. poke holes in cake with a large fork in 1/2 intervals.

add boiling water to Jello, stirring about 2 minutes, or until completely dissolved. add cold water and mix well. pour mixture over the whole cake, then let chill for 2-3 hours. frost with whipped cream and chill for another hour.

this cake has endless variations! you could use strawberry Jello and add fresh berries on top too.  this is a great summer treat since it is so cold and light.

Homemade Applesauce
a la the pioneer woman

6 pounds apples, any variety, peeled, cored and cut into 8 slices
1 c apple cider, or apple juice, or just water
juice of 1 lemon
1/2 c brown sugar, packed
1 t cinnamon, more or less to taste
optional ingredients: nutmeg, allspice, maple syrup, butter

Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.
Carefully puree in a food processor or blender (don't fill too full; split into two portions if needed) until smooth.
Store in the fridge and serve by itself, over pork chops, over ice cream, over pancakes...or any place where applesauce is needed!

Orange Vanilla Monkey Bread
a la the Pioneer Woman

3 cans (7.5 Ounces Each) Buttermilk Biscuits (not The Flaky Kind), Cold 
1 cup Sugar 
2 whole Oranges, Zested 
1 dash Salt 
2 sticks Salted Butter 
3/4 cups Brown Sugar 
1 Tablespoon Vanilla Extract

Preparation Instructions

Preheat the oven to 350 F.
First, make sure all the biscuit cans are very cold. Open all the cans of biscuits and cut the biscuits into quarters. Fill a large Ziplock bag with the granulated sugar, the orange zest, and the dash of salt. Seal the bag and shake it around until the zest and the sugar are totally combined. Add the biscuit pieces to the bag, seal it and shake/toss it around until all the biscuit pieces are coated in the orange sugar. Pour the pieces into a bundt or tube pan and set it aside.
In a medium pan over medium heat, melt the butter then stir in the brown sugar and vanilla until just barely combined. Pour the mixture all over the biscuit pieces, scraping the pan to get all the butter/brown sugar out of there. Let it settle for a second, then place the pan in the oven.
Bake for 25 minutes, or until the top of the biscuits are golden brown. Then remove the pan from the oven and set it on a rack. Let the pan sit for at least 10 minutes (but no more than 15), then turn the cake out of the pan onto a cake plate.
Note: When it first comes out of the pan, the melted sugar/caramel will be a little on the hot side. Wait a few minutes after turning it out before serving. Delicious!

Fresh Fruit Dip
a la Moriah

1 jar  marshmallow fluff
8 oz strawberry cream cheese
squirt of lemon or orange juice

mix together.  serve chilled with fresh fruit.

Whole Grain Pancakes
a la yourhomebasedmom

2 c milk
2 eggs
2 t baking powder
2 c whole wheat flour
1/4 c honey
1/4 c oil
2 t vanilla
1 t cinnamon

blend all ingredients, except flour. add flour and mix well. cook on hot griddle. serve with fresh fruit. 

Orange Chicken Sauce
a la Carlie

1 c chicken broth
zest of 1-2 oranges
1/2 c orange juice
1/3 c vinegar
1/4 c soy
2/3 c sugar
1/4 t ginger
2 T grated yellow onions
2 cloves garlic, minced
salt and pepper to taste

mix and simmer for 30 minutes. marinate with chicken
you may want to add cornstarch to thicken, but it's a tasty, light sauce.

cranberry jello salad
a la grandma martineau

6 oz raspberry jello
1 can crushed pineapple
1 can cranberry sauce
1 apple, grated
juice of 1 orange
2 T orange peel
nuts

mix jello with hot water and set with some ice. add remaining ingredients and set.

chef's note: this is a thanksgiving staple at our house. mom usually makes it the day before and leaves it in the fridge.

to die for blueberry muffins
a la Ruth

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

2 teaspoons ground cinnamon

1. Preheat oven to 400 degrees & Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

*Note from Ruth: I like to double this recipe so I have some for the freezer…great for a grab and go breakfast. Also, I’m a little heavy on the amount of blueberries I use.

Fruit Cobbler
a la Pioneer Woman

1 cube butter
1 1/4 c sugar
1 c self-rising flour
1 c milk
2 c blackberries, or other fruit, fresh or frozen

Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.
Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.
Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.

chef's note: i had to put cinnamon in it. maybe some nutmeg too.

Blueberry Muffins
a la Carlie

3/4 c milk
1/4 c lemon juice
2 c flour
3/4 c sugar
1 T baking powder
1/2 t cinnamon
1/2 t salt
1 egg, slightly beaten
1/4 c vegetable oil
1 c fresh or frozen blueberries

In small bowl, mix milk and lemon juice, set aside.
In large bowl, combine flour, sugar, powder, cinnamon and salt. set aside. add egg and oil to milk mixture, mix well. Gently stir in flour mixture until just moistened. Fold in blueberries.
Fill muffin cups 2/3 full. Bake 400 for 22-24 minutes.

Strawberry Lemon Cake
a la Michelle Nielson

2 1/2 c flour, divided
1/2 t soda
1/2 t salt
zest of 1 lemon
2 sticks butter (1 c.)
2 c sugar
3 eggs
1 T lemon juice
8 oz greek yogurt
12 oz strawberries

Glaze:
2 T lemon juice
1 c powdered sugar

Sift 2 1/4 c flour, soda, salt, then add zest in a separate bowl. Cream butter and sugar well, then add eggs one at a time, mixing and extra minute. Add lemon juice. Alternate dry ingredients and yogurt. Toss strawberries with 1/4 c flour and gently mix in batter.
Bake 325 for 60 minutes in a greased and floured bundt pan. Cool 20 minutes in pan, then transfer to wire cooling rack. Pour glaze over when cooled.

Fruit Salsa
a la Mom

2 kiwis, diced
2 golden delicious apples, diced
8 oz raspberries
16 oz strawberries, diced
2 T sugar
1 T brown sugar
3 T fruit preserves, any flavor

Mix, cover and chill for 15 minutes.

Butternut Squash and Apple Soup
a  la the Barefoot Contessa

2 T unsalted butter
2 T good olive oil
4 c chopped yellow onions (3 large)
2 T mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 t Kosher salt
1/2 t freshly ground black pepper
2 c water
2 c good apple cider or juice

Warm butter, olive oil, onions and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
Peel squash, cut in half and remove seeds. Cut the squash into chunks. Peel, quarter and core the apples. Cut into chunks.
Add the squash, apples, salt, pepper, and 2 cups water to the pot. Bring to boil, cover and cook over low heat for 30-40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

Chef's note: with both the sweet apples and cider, this soup can get quite sweet. I would suggest a more tart apple to balance it out. And I just used a blender since I don't have a food processor. I suggest pairing it with something like biscuits, or another salty bread.

Carrot Cake Cookies
a la Carlie

1 1/2 c flour
1 t cinnamon
1/2 t baking soda
1/2 t salt
3/4 c brown sugar
1/2 c (1 stick) butter, softened
1 egg
1/2 t vanilla
1 c grated carrots, about 2 medium
1/2 c walnuts
1/2 c raisins or chopped dried pineapple

Mix dry ingredients in medium bowl. Cream butter and brown sugar at medium speed. Add egg and vanilla to butter mixture and beat well. Stir in flour mixture. Stir in carrots, walnuts and dried fruit. Bake 350 for 12-14 minutes or until cookies are set and slightly browned around the edges. Leave on warm pan 1 minutes after removing from oven before moving to cooling rack.

Cranberry Oat Mini Chip Cookies
a la Carlie

1 c quick oats
1/3 c flour
1/4 c wheat flour
1/2 t baking powder
1/4 t baking soda
1/3 c butter, softened
1/3 c sugar
1/4 c brown sugar
1/4 c creamy peanut butter
1 egg
1/2 t vanilla
1/3 c dried cranberries or cherries, coarsely chopped
1/3 c mini semisweet chocolate chips

Stir together dry ingredients in medium bowl. Beat butter, sugars and peanut butter in a large bowl at medium speed until creamy. Add the eggs and vanilla, beat until well blended. Add the oat mixture on low speed until just blended. Stir in the dried fruit and chips. Bake 8-10 minutes at 375. Cool the cookies on the sheet for one minute before removing to cooling racks.

Cranberry Bread
a la Grandma Martineau

2 c flour
1 c sugar
1/2 t baking powder
1/2 t baking soda
1 t salt
1 egg, beaten
2 T melted shortening
3/4 c orange juice
2 T hot water
1/2 c nuts
2 T orange rind
1 c cranberries

Mix dry ingredients, add to wet. Fold in nuts, cranberries and orange rind. Bake 1 hour at 350 in 2 greased pans.

Chef's note: these are also really great in mini-loaf pans for giving away. I also like to toss in a bit of cinnamon with the dry ingredients.

Blueberry Spinach Salad
a la Carlie

10 oz baby spinach
crumbled feta or blue cheese
1 pint blueberries
walnuts or pecan, chopped roughly
raspberry vinaigrette's salad dressing (i really like trader joe's)

toss it all together and serve. so tasty.