Sunday, November 30, 2014

Bourbon-Sea Salt Caramels

Nonstick vegetable oil spray
2 cups sugar
1/2 cup light corn syrup
1 14-ounce can sweetened condensed milk
1/2 cup (1 stick) unsalted butter, cut into small pieces
2 tablespoons bourbon
1/2 teaspoon kosher salt
Flaky sea salt (such as Maldon)
  • Special equipment:A candy thermometer

Lightly coat an 8x8" baking pan with nonstick spray and line with parchment paper, leaving a 2" overhang on 2 sides; spray parchment.

Bring sugar, corn syrup, and 1/2 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally, until mixture turns a deep amber color, 8–10 minutes.

Remove pan from heat and whisk in sweetened condensed milk and butter (mixture will bubble vigorously) until smooth. Fit pan with thermometer and return to medium-low heat. Cook, whisking constantly, until thermometer registers 240°F. Remove from heat and whisk in bourbon and kosher salt. Pour into prepared pan; let cool. Sprinkle caramel with sea salt, cut into 3/4" pieces, and wrap individually in parchment paper.

DO AHEAD: Caramels can be made 2 weeks ahead. Store wrapped tightly in plastic in airtight container at room temperature.


Bourbon-Sea Salt Caramels recipe

Candy Cane–Chocolate Cookies

12 oz dark chocolate (70%), chopped, divided
4 tbsp salted butter
1/2 cup all-purpose flour
2 pinches baking powder
1/2 tsp salt
2 large eggs
2/3 cup granulated sugar
1 tsp vanilla extract
8 oz milk chocolate, melted
crushed candy cane

Melt 7 oz dark chocolate and butter in a double boiler or in a metal bowl set over a saucepan of barely simmering water. Let cool. Mix flour, baking powder, and salt in a bowl. Set aside.

Beat eggs, sugar, and vanilla until light and fluffy, about 8-10 minutes.

Stir in reserved dark chocolate mixture and remaining 5 oz dark chocolate. Add flour mixture and stir until smooth.

Let mixture rest 15 minutes. Meanwhile, preheat oven to 350°. Place rounded tablespoonfuls of dough onto a baking sheet lined with parchment paper, leaving space between cookies. Bake for 8-10 minutes. Let cool.

Dip cookies in milk chocolate and then in crushed candy cane (or sprinkle candy cane on top). Place cookies on a wire rack to harden.

Saturday, November 29, 2014


  • 1 cup old fashioned or quick oats
  • 2 cups brown sugar, packed (I use light or dark, whatever I have on hand)
  • 4 cups all purpose baking mix
  • 2 Eggs
  • 2 Sticks butter or margarine, melted
  • 1 teaspoon Vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon allspice
  • 1+1/2 cups grated carrots
  • chopped pecans 1/2 cup for batter, 1/2 cup for top
  • Icing
  • 8 ounces cream cheese, at room temp
  • 1 stick butter or margarine, at room temp
  • 3 1/2 to 4 cups confectioner's sugar
  • 1 Tablespoon lemon juice
  • 1-2 teaspoons vanilla


  1. Combine baking mix, sugar, oats, and melted butter in large mixing bowl and stir by hand until dough is formed.
  2. Stir in carrots, raisins, and pecans until well mixed. Pat into greased 9x13 pan and bake at 350 for 35-40 minutes, or until lightly golden all over the top. Remove from oven and allow to cool.
  3. To make icing
  4. Place softened butter and cream cheese in large mixing bowl. Beat with electric mixer until well blended. Slowly add sugar, a cup or so at a time, and beat until light and fluffy. Mix in vanilla and lemon juice as well until well blended. Ice cooled bars.

Tuesday, November 25, 2014

Jalapeño Popper Spread

2 pkg. (8 oz. each) cream cheese, softened
1 cup mayonnaise
1 can (4 oz.) chopped green chlis, drained
2 oz. canned, diced jalapeño peppers, drained
1 cup grated Parmesan cheese 

      Stir cream cheese and mayonnaise in a large bowl until smooth.  Stir in green chilis and jalapeño peppers.  Pour mixture into a microwave-safe serving dish, sprinkle with Parmesan cheese.  Microwave on High until hot, about 3 minutes. 
Makes <up to> 32 servings.

Monday, November 24, 2014

Banana split ice cream pie

Banana split ice cream pie

Preparation time: 25 minutes 
Freezing time: 2 hours 
Standing time: 10–15 minutes 


1 six-ounce commercial graham cracker crumb piecrust
1 banana (about 6 inches), sliced
2 cups reduced-fat, no-sugar-added vanilla ice cream, softened
2 cups reduced-fat, no-sugar-added chocolate ice cream
1/4 cup strawberry 100% fruit spread
1/2 cup fat-free whipped topping
8 maraschino cherries with stems, well-drained
3 tablespoons lite chocolate syrup (such as Hershey's)

Cover the bottom of the piecrust with banana slices. Spread softened vanilla ice cream over the banana slices, pressing it into spaces between bananas, making a smooth layer. Cover and freeze, about 1 hour, or until ice cream is firm. Soften chocolate ice cream 20–30 seconds in the microwave, or by allowing it to sit at room temperature 10–15 minutes. Remove pie from the freezer and cover vanilla ice cream completely with a layer of chocolate ice cream, smoothing it with a dull knife. Cover and return to the freezer until the ice cream is again hardened, about 1 hour. Before serving, allow pie to soften slightly at room temperature for 10–15 minutes and warm the fruit spread. To serve, cut pie into 8 slices and put on serving plates. Drizzle each piece with warm strawberry fruit spread. Top each with a dollop of whipped topping and a maraschino cherry, then drizzle lightly with chocolate syrup. Serve immediately.

Broccoli Rice And Cheese Casserole

My kids demand this every year at Thanksgiving and Christmas.. Sooo dang good !  :)

1 tablespoon butter
2-3 fresh broccoli crowns – chopped
1/2 an onion – diced small
1 can cream of chicken or mushroom soup...

Diced cooked chicken or turkey breast (optional)
1/4 cup Hellman's mayonnaise
1/3 cup water
6 oz. shredded cheddar cheese
2 packed cups of cooked white rice
salt & pepper to taste

In a large skillet over medium heat, add the butter, onion, and the chicken (if using), and sauté until the chicken is just heated through. Next add in the broccoli, water, soup, cheese, and mayonnaise and gently mix until well incorporated. Add in the rice, and blend well. Turn the heat down to low and let it simmer for 30 minutes. Add salt and pepper to taste.

Breakfast Delight

1 tube (8 oz.) refrigerated crescent rolls
2 cups (1 lb.) cubed ham
2 cups frozen hash brown potatoes, thawed
5 eggs
1/2 cup milk
Dash of salt and pepper
1-1/2 cups Sargento Shredded Cheddar Jack Cheese

Arrange rolls on bottom of 9 x 13-inch baking dish. Top rolls with ham and potatoes. Beat together eggs, milk, salt and pepper in medium bowl. Pour egg mixture over potatoes. Top with cheese. Bake in preheated 375°F oven 30 minutes or until eggs are set.

Candied Sweet Potatoes

 7-9 Sweet Potatoes (Yams), washed
1/2 cup Butter
1 cup Brown Sugar
2 cups mini marshmallows...

1/2 cup chopped pecans (optional)

Boil the yams in a large pot of salted water for about 30 minutes or until potatoes can be easily pierced with a fork. Use tongs to move potatoes to a plate to cool or drain in a colander and allow to completely cool. Peel the cooked potatoes and then slice them into 3/8 inch thick disks.

Preheat oven to 350 degrees. Grease the bottom and sides of a 9×13 casserole pan with butter and layer the potatoes on their edge or side (not flat) in the pan. Place a small amount of butter between and on top of every few potato slices and sprinkle the brown sugar over the potatoes as you go. Sprinkle the marshmallows on top of the layered potatoes and bake for 20 minutes or until marshmallows are toasty and golden.

Basic Turkey Gravy

1 stick butter (1/2 cup)
1/2 cup chopped onion
1/2 cup flour
Salt and pepper

4 cups turkey or chicken broth, warmed
Turkey drippings and giblets, optional

Melt butter in a medium saucepan over medium heat, then add onion. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the flour on the onions, stirring constantly, and cook until flour is golden to brown. Adjust heat so mixture does not burn. Gradually whisk in 4 cups stock until mixture thickens and is smooth. If it is too thick, add more broth. Cool, cover and chill.

When ready to serve, reheat mixture over low heat, stirring. Scrape bottom of turkey pan and add drippings or giblets to gravy. Taste and adjust seasoning, then serve.

Wish-Bone® Salad Dressing Turkey

1 (12 to 16 lb.) turkey

2 bottles (16 oz. ea.) Wish-Bone® Italian or Robusto Italian Dressing

1 can (14.5 oz.) chicken broth

Large food-safe plastic bag or large deep non-metallic container


1) Remove neck and giblets from body and neck cavities;
refrigerate for another use or discard. Place turkey breast side
 down in bag or container. Pour dressing and broth over turkey.
 Close bag or cover pan. Marinate in refrigerator 12 hours or

2) Preheat oven to 350°F. Remove turkey from bag or pan;
 discard brine.

3) Place turkey in roasting pan on flat rack; add 1 cup of water to
 bottom of pan. Cook 2-1/2 to 3 hours or until meat thermometer
 inserted in thickest part of thigh reaches 180°F. Cover turkey
loosely with aluminum foil after the first 30 minutes to prevent
turkey from getting too dark. Let turkey stand 15 minutes before

Sunday, November 23, 2014

Seedless Blackberry Cobbler ( My Favorite )


4 generous cups fresh (or frozen) blackberries
1-3/4 cups sugar, to taste
4 tbsp. flour
1/4 cup (1/2 stick) butter or margarine
pinch salt
3 tbsp. cornstarch


1 cup flour
1/2 tsp. salt
1/3 cup shortening
4 tbsp. milk

      Heat oven to 375ºF (190ºC),  Put blackberries in a medium pot, cover with water.  Bring to a boil, let simmer to make juice.  Press on berries with back of a spoon periodically to release juice.  Pass berry mixture through a fine-mesh sieve to remove seeds, pulp, mashing berries to squeeze out all juice.  Return juice to pot, add sugar, flour, butter and salt.  Whisk until well-combined, free of lumps.   Bring to a slow boil.  Mix 3 tbsp. cornstarch in 1/3 cup water; add to boiling mixture.  Whisk until thickened and glossy.  Remove from heat, set aside to cool.  While filling cools, prepare cobbler pastry.  Blend flour, salt, shortening, using a pastry cutter or fork until it reaches a course meal texture.  Add milk, knead just until blended and dough holds together.  Chill 30 minutes.  Roll out dough on a floured surface to 1/8 - 1/4" approximately.  Cut into long 1/2" wide strips.  Pour 1/2 filling mixture into a greased 9×13" baking dish.  Lay just under half of pastry strips across top of filling.  Top with remaining half filling.  Use rest of strips to form a lattice-type layer or simply arrange them as desired.  Before baking:  If desired, brush pastry with an egg wash (1 egg beaten with 1 tsp, water) and/or sprinkle of granulated sugar.   Bake 45 minutes, until crust is golden and filling is bubbling.  Serve warm with heavy cream,  ice cream, whipped topping or whipped cream.

Thanksgiving Sweet Potatoes

2 cans (15 oz. each) sweet potatoes
1/4 cup orange juice
3/4 cup all-purpose flour
1/2 cup white sugar
1 tsp. ground cinnamon
1 pinch salt
1/2 cup butter or margarine
1-1/2 cups miniature marshmallows

       Heat oven to 350ºF (175ºC).  Place sweet potatoes in a 10x6" shallow baking dish and pour orange juice over.  In a small bowl, combine flour, sugar, cinnamon, salt; mix, cut in butter.  Sprinkle over sweet potatoes.  Bake 30 minutes.  Remove from oven, sprinkle with marshmallows, broil until browned.

Juicy Thanksgiving Turkey

2 tbsp. each dried parsley, ground dried rosemary, rubbed dried sage
2 tbsp dried thyme leaves
1 tbsp. each lemon pepper, salt
1 (15 lb.) whole turkey, neck and giblets removed
2 ribs celery, chopped
1 orange, cut into wedges
1 each onion, chopped; carrot, chopped
1 can (14.5 oz.) chicken broth
1 bottle (750 mL) champagne

      Heat oven to 350ºF (175ºC).  Line a turkey roaster with long sheets aluminum foil, long enough to wrap over turkey.  Stir parsley, rosemary, sage, thyme, lemon pepper and salt in a small bowl.  Rub herb mixture into cavity of turkey, then stuff with celery, orange, onion and carrot.  Truss, if desired; place turkey into roasting pan.  Pour chicken broth and champagne over turkey, making sure to get some champagne in cavity.  Bring aluminum foil over top of turkey, and seal.  Try to keep foil from touching skin of turkey breast or legs.  Bake turkey 2-1/2 - 3 hours. until no longer pink at bone and juices run clear.  Uncover turkey, continue baking until skin turns golden brown, 30 - 60 minutes longer.  An instant-read thermometer inserted into thickest part of thigh, near bone should read 180ºF (82ºC).  Remove turkey from oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 - 15 minutes before slicing.

Saturday, November 22, 2014

Sugar and Spice Pecans

  • 1 egg white
  • 1 Tablespoon water
  • 1 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 pound pecan halves (about 2 cups) *Can use other nuts
Lightly grease a large, rimmed baking sheet.
Place egg white and water in mixing bowl. Beat with electric mixer until frothy. In separate bowl, stir together sugar, salt, and cinnamon until well blended.
Pour pecans into frothed egg white and stir to coat well. Take a handful of pecans at a time and gently toss them in the sugar mixture with your hands.
Place onto baking sheet and bake at 300 for 30-40 minutes, stirring every ten minutes.

shhhh Pecan Pie


4 eggs
1-1/4 cups sugar
1/2 cup + 2 tbsp. unsalted butter, melted, cooled
3/4 cup light corn syrup
1 tsp. vanilla
1 deep-dish pie shell, unbaked


1-1/2 cups crushed pretzels
3 tbsp. butter or margarine, melted
2 tbsp. sugar 

      Heat oven to 350ºF (175ºC).  Filling:  Place first 5 ingredients in large mixing bowl; mix with wire whisk until well combined.  Pour into pie shell.  Combine all topping ingredients in a medium bowl, stir well with a spoon to coat pretzels.  Sprinkle topping evenly over pie.  Bake 1 hour, covering with foil after 30 minutes to prevent over
Allow to cool completely before serving.  Can be made a day or two ahead, store in refrigerator.  Makes 6-8 servings.

Devilled Eggs

12 hard-cooked eggs
1/4 Miracle Whip®
1 tsp dill relish
1/8 tsp kosher or sea salt
1 tsp. French's mustard
to taste: paprika 

      Slice eggs in half lengthwise; remove yolks, set whites aside.  In a small bowl, mash yolks.  Stir in Miracle Whip, mustard, dill relish and salt.  Stuff into egg whites.  Sprinkle with paprika.  Refrigerate until serving. 
Makes 24 egg halves.

Holiday Fruit Salad

6 - 8 apples
6 oranges
1 lb. grapes
3 - 4 cans fruit cocktail (store brand as good as brand-name)
1 cup sugar
6 egg yolks
optional:  coconut, pecans
      Peel fruit and chop into small pieces.  Cut oranges over apples so juice from oranges will stop apples from turning dark.  Pour fruit cocktail over fruit.  Drain juice from fruit into saucepan.  Add sugar and egg yolks.  Blend well.  Cook about 15 minutes over medium heat, stirring occasionally until slightly thickened.  Cool.  Pour over fruit.  Cover, refrigerate.  Will keep a week.  Make at least 24 hours ahead, so flavors can marry.  Coconut and pecans. 

Note:  Fruit salad will not last as long in refrigerator if bananas are used.

French Toast Casserole

1 cup brown sugar, packed
1/2 cup butter or margarine
2 cups corn syrup
1 loaf French bread, sliced
5 eggs, beaten
1-1/2 cups milk
1 tsp. vanilla extract
garnish: confectioners' sugar, maple syrup
Can add 1-1/2 cups chopped pecans to ours)  
 Heat oven to 350ºF (175ºC).  Melt brown sugar, butter and corn syrup in a saucepan over low heat; pour into a greased 13x9" baking pan.  Arrange bread slices over mixture and set aside.  Whisk eggs, milk and vanilla; pour over bread, coating all slices.  Cover, refrigerate overnight.  Uncover, bake 30 minutes, or until lightly golden.  Sprinkle with confectioners' sugar; serve with warm syrup.  Makes 6 - 8 servings.

Italian Sausage Soup

2 lb. hot or mild bulk Italian sausage
3 carrots (12 oz.) peeled, chopped
1 onion (12 oz.) chopped
4 cloves garlic, minced
3 qt. chicken broth
1 can (29 oz.) diced tomatoes
2 cans (15 oz. each) cannellini beans, rinsed, drained.
1 tbsp. dried basil
2 cups dried shell shaped pasta
4 qt. baby spinach
to taste: salt, pepper
1 cup grated parmesan 

      Brown sausage in an 8 - 10-qt. pan over medium-high heat.  Discard all but 1 tbsp. fat.  Add carrots and onion to pan.  Sauté until onions are limp.  Add garlic, sauté briefly.  Add broth, tomatoes and simmer until carrots are no longer crunchy.  Add beans, basil and pasta.  Simmer, covered, until pasta is al dente.  Stir in spinach and cook just until wilted.  Add salt and pepper.  Serve with cheese sprinkled on top.  Makes 12 servings.

Tuesday, November 18, 2014

Microwave Peanut Brittle Made At Home


1 cup sugar
1/2 cup light corn syrup
1 tsp. vanilla
1 cup salted nuts (can use any variety nut from almond to ??)
1 tsp. baking soda

      In a 1-1/2 qt. glass casserole, stir sugar and syrup.  Microwave on High 4 minutes.  Remove from microwave, stir in nuts.  Return to microwave 3 - 5 minutes, until light golden brown.  Remove from microwave, add butter (or margarine), vanilla to hot syrup and nut mixture.  Mix well.  Return to microwave 1 - 2 minutes.  Nuts will be lightly brown, syrup will be extremely hot.  Remove from microwave, add baking soda, gently stir until light and foamy.  Pour mixture onto a well-buttered cookie sheet.  Smooth and pull out to sides of pan as best you can.  Cool 30 - 60 minutes.  Break into bite-size pieces, store in air-tight container.  Do not double!

Bread Pudding

10 slices white bread, cut into cubes
1/4 cup butter or margarine, melted
1 tsp. ground cinnamon
1/2 cup raisins
6 eggs, beaten
3/4 cup white sugar
2 tsp. vanilla extract
1/2 tsp. salt
3 cups hot milk (160ºF or 71ºC)
1 pinch ground nutmeg

      Heat oven to 375ºF (185ºC).  Lightly butter a 2-qt. baking dish.  Combine bread cubes, butter, cinnamon and raisins; mix well, place in baking dish.  Beat eggs, sugar, vanilla and salt. Add milk, mix well and pour over bread cubes.  Sprinkle with nutmeg, bake 25 minutes.


Snow Shovel Wax:  Coat a snow shovel with floor wax to keep snow from sticking to it.

Icy Sidewalk:  Sprinkle sand through a strainer on an icy sidewalk to distribute evenly.

Anchored Garbage Can:  Prevent garbage cans from being tipped over by firmly anchoring inside an old tire.

Garbage Can Tip:  Garbage cans will last longer if they are painted.  Use primer on galvanized metal, then paint with matching house paint.

Baked Flounder Supreme

1 can (4 oz.) sliced mushroom
6 large flounder fillets, skinned
to taste: seasoned salt (see below)
6 slices Swiss cheese, folded in half
1 large tomato, peeled, cut into 6 slices
2 small onions, sliced
2 tbsp. melted butter or margarine
1-1/2 tbsp. flour
1 cup half-and-half
1/4 cup + 2 tbsp. dry sherry
enough: hot cooked rice (for 6)

    Heat oven to 400ºF (200ºC).  Drain mushrooms, reserving liquid.  Add enough water to liquid to make 1/2 cup; set aside.  Sprinkle fillets on all sides with seasoned salt; starting at wide end, roll up each fillet.  Place, seam side down, in a greased 13x9" baking dish.  Place a cheese slice, topped with tomato slice between each roll; set aside.  Sautè onion and mushrooms in butter until golden.  Stir in flour, 1-1/2 tsp. seasoned salt, half-and-half, mushroom liquid, and sherry.  Bring to a boil, pour over fish.  Bake 20 minutes or until fish flakes easily when tested with a fork.  Serve with hot cooked rice.  Makes 6 servings.

Crockpot Creamy Ranch Potatoes

2 lb. small red potatoes, quartered
1 pkg. (8 oz.) cream cheese, softened
1 env. buttermilk ranch dry salad dressing mix
1 can (10-3/4 oz.) condensed cream of potato soup
to taste:  salt, pepper

      Place potatoes in crockpot.  In a small bowl combine cream cheese and salad dressing mix.  Stir in soup.  Add to potatoes.  Cover, cook on Low 7 - 9 hours.  Stir to blend before serving.  Makes 6-8 servings.

Tequila Chicken Quesadilla


1/4 cup tequila
1/4 cup lime juice, about to 2 limes
3 tbsp. each orange juice, canola oil
1/4 cup cilantro
3 tbsp. sugar
1 jalapeño
1 clove garlic
1 tbsp. each salt, ground pepper
2 lb. chicken breast
2 mangoes, diced
2 cups cheese (cheddar, Mexican or a combination of two)

      Heat oven to 375ºF (185ºC).  Place all ingredients but chicken breast, cheese and mango in a food processor bowl or blender and pulse until well blended.  Transfer marinade to a resealable plastic bag, add in chicken.  Set aside an hour.  Line bake sheet with foil.  Remove chicken from bag, allow excess marinade to drip off.  Reserve marinade.  Place chicken on bakesheet.  Bake until cooked through, about 25 minutes.  Meanwhile transfer remaining marinade to a small saucepan and boil until thickened and reduced, about 10 minutes.  Transfer cooked chicken to platter.  Brush with reduced marinade.  Layer chicken and mango onto 1 tortilla; sprinkle on cheese, place second tortilla on top and place.  Transfer assembled quesadilla to a dry pan; cook until tortilla begins to brown.  Flip quesadilla, repeat on other side until brown.  Turn heat to low, place a lid on top, cook 1 - 2 minutes, or until cheese melts.  Remove quesadilla from pan, set aside to cool 1 minute prior to cutting.

Sunday, November 16, 2014

Creamy Tomato-Basil Soup


One medium onion, diced

One large or two medium cloves of garlic, minced
2 TBS olive oil
1/4 cup plain flour
1 TBS dried basil
1 large can tomato juice
3 cups heavy cream, plus more if needed
salt and pepper, to taste


In a medium-sized soup pot, warm the olive oil over medium heat.  Add onion and cook for five minutes, until clear. Add garlic and basil, and cook for a minute longer.  Add the flour, and whisk it and allow it to cook for a minute to a minute and a half; don't allow it to brown.  Keep burner to medium level of heat.

Add whole can of tomato juice, whisking it into the veggie mixture.  Add the heavy cream, continuing to whisk.  Allow to get warm, and taste for saltiness.  (I added KOSHER salt, instead of regular table salt, as it isn't as sharp a flavor and isn't as easy to over-salt food with.)

You may adjust the amount of basil as desired, also. If using fresh basil instead of dried, add it at the end of cooking instead of at the beginning.  Remember to stir frequently, as cream-based soups scorch easily.  

Carrot Cake Bars

  • 1 cup old fashioned or quick oats
  • 2 cups brown sugar, packed (I use light or dark, whatever I have on hand)
  • 4 cups all purpose baking mix
  • 2 Eggs
  • 2 Sticks butter or margarine, melted
  • 1 teaspoon Vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon allspice
  • 1+1/2 cups grated carrots
  • chopped pecans 1/2 cup for batter, 1/2 cup for top
  • Icing
  • 8 ounces cream cheese, at room temp
  • 1 stick butter or margarine, at room temp
  • 3 1/2 to 4 cups confectioner's sugar
  • 1 Tablespoon lemon juice
  • 1-2 teaspoons vanilla


Combine baking mix, sugar, oats, and melted butter in large mixing bowl and stir by hand until dough is formed.
Stir in carrots, raisins, and pecans until well mixed. Pat into greased 9x13 pan and bake at 350 for 35-40 minutes, or until lightly golden all over the top. Remove from oven and allow to cool.
To make icing
Place softened butter and cream cheese in large mixing bowl. Beat with electric mixer until well blended. Slowly add sugar, a cup or so at a time, and beat until light and fluffy. Mix in vanilla and lemon juice as well until well blended. Ice cooled bars.

Southern Spoon Rolls

  • 1 package yeast
  • 2 cups warm water
  • 3/4 cup oil
  • 4 cups self rising flour
  • 1/4 cup sugar
  • 1 egg
Stir yeast into warm water to dissolve.
Combine dry ingredients.
Slightly beat egg and add to dry ingredients along with oil and yeast mixture.
Stir with wooden spoon to combine well.
Spoon into sprayed muffin tins and bake at 400 degrees for 15-20 minutes or until lightly browned.
Note: This batter will keep several days in the refrigerator covered with plastic wrap.