Carrot Cake with Cream Cheese Frosting

One 8-ounce can crushed pineapple, drained
4 large eggs
1 cup granulated sugar
1 cup brown sugar
1 cup vegetable or canola oil
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking soda
¼ tsp salt
2 tsp ground cinnamon
⅛th tsp ground cloves
1 cup chopped pecans (may substitute walnuts)
2 cups shredded carrots
(If you want raisins, add ¾ - 1 cup of raisins, optional)

FOR THE FROSTING:
One 8-ounce pkg cream cheese, softened
¼ cup butter, softened
1 tsp vanilla extract
1Tbsp orange juice
¼ cup heavy cream
3 - 3 & ½ cups powdered sugar
Additional chopped pecans for garnish, optional

Instructions
Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray and set aside.
In a large bowl, whisk together the pineapple and eggs until combined. Whisk in the sugars, oil, and vanilla, followed by the dry ingredients until a cohesive batter comes together. Fold in the pecans, carrots, and raisins (if using) until combined.
Spread the batter evenly in the prepared pan and bake for approximately 35-40 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
In the bowl of a stand mixer, cream together the cream cheese, butter, and vanilla until combined and fluffy, about 1 minute. Beat in the orange juice and gradually add in the powdered sugar, about one cup at a time, until mixture is light and fluffy, streaming in the heavy cream as needed.

Spread the frosting evenly over the cake and sprinkle with remaining chopped pecans, if using. Store covered in the fridge.

Fluffy Buttermilk Pancakes

1 1/2 cup buttermilk (1c milk and 1 TB White Vinegar)
2 cup flour
4 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 egg
4 tbsp butter melted

Combine flour, sugar, baking powder, baking soda and salt in a large bowl and mix together. Set aside.

Whisk egg and butter into the milk mixture and mix together. Add flour mixture and whisk until lumps are gone. Let batter set for 10 minutes.

Heat skillet to medium heat and spray with cooking spray. Pour 1/4 cups of the batter onto the skillet and cook until bubbles appear on the top (2-3 minutes). Flip with a spatula and cook the other side until browned.

Sausage and Gravy

Sausage and Gravy

1/4 pound browned sausage (4 sausage patties)

2 tablespoons butter

2 to 3 tablespoons all-purpose flour

1/4 teaspoon salt

1/8 teaspoon pepper

1-1/4 to 1-1/3 cups whole milk

Cook sausage over medium heat until browned, remove sausage from pan. Then add butter and heat until melted. Add the flour, salt and pepper; cook and stir until blended. Gradually add the milk, stirring constantly. Bring to a boil; cook and stir until thickened, Serve with biscuits.

SLOW COOKER PORK GREEN CHILI

INGREDIENTS
1 (2 pound) pork stew pieces (Publix)
1 medium onion, chopped
3-4 cloves garlic, minced
4 cups chicken broth
48oz. cans green chilies-https://www.walmart.com/ip/13424843
1 (10 oz.) can green enchilada sauce
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1/3 cup chopped fresh cilantro
 

Ingredients

Add all the above ingredients except the cilantro to a crockpot and cook on high for 4 hours. Season with salt to your taste preference. 

Jalapeno Popper Dip

TOTAL TIME: Prep: 10 min. Bake: 25 min.YIELD: 16 servings.
Ingredients
2 packages (8 ounces each) cream cheese, softened
1 cup mayonnaise
1 cup shredded Mexican cheese
1/2 cup shredded Parmesan cheese
1/4 cup canned chopped green chiles
1/4 cup canned diced jalapeno peppers
1/2 cup panko (Japanese) bread crumbs
Sweet red and yellow pepper pieces and corn chips
Directions
1. In a large bowl, beat the ingredients until blended; spread into an ungreased 9-in. pie plate. Sprinkle with Parmesan cheese; top with bread crumbs. Bake at 400° until lightly browned, 25-30 minutes. Serve with peppers and chips.

Crockpot Pork Carnitas Tacos

From Paige

- 4 lb boneless pork shoulder
- 2 tsp salt
- 1 tsp pepper
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- 4 cloves garlic, minced
- 2 oranges, juiced
- 1 lime, juiced

1. In a small bowl, mix together the spices. Rub the mixture all over pork.
2. Add pork shoulder, orange juice, and lime juice to the crockpot. Sprinkle minced garlic on top.
3. Cover and cook on low 8-10 hours, or high 4-5 hours.
4. Remove lid and shred pork. (I usually remove the pork, then shred on a plate, but do whatever works. It comes out of the crockpot regardless.)
5. Preheat oven to broil. Line a baking sheet with aluminum foil, and place the shredded pork in a single layer on the baking sheet. (I almost always need two baking sheets, but mine aren’t very big.) Drizzle crockpot juice over the pork.
6. Broil 5-10 minutes, until edges are browned.

Stick of Butter Onion Rice

INGREDIENTS

1 cup uncooked long grain white rice NOT instant
10 oz can of condensed French Onion Soup
10 oz can of condensed Beef Broth
1 stick butter (1/2 cup) sliced thinly

INSTRUCTIONS
Preheat oven to 425 degrees.
In an 8x8 inch baking dish combine rice, soup and broth.
Cut butter into slices and place on top of the mixture.
Cover with foil and bake for 30 minutes.
Remove foil and bake 30 minutes more.