Grandma's Carrot Bars

The most delicious carrot bars, with a sweet sugar frosting.  Grandma always has these on hand for hungry grandkids! I love my family and our traditional desserts. 

INGREDIENTS:

2 C flour

2 C sugar

1/2 tsp salt

1 tsp cinnamon

2 tsp baking soda

1/2 C veggie oil

4 eggs

3 jars carrot baby food

FROSTING:

3 C powdered sugar

1/3 C butter

1 1/2 tsp vanilla

3 T cream or half-and-half

DIRECTIONS:

1. Mix dry ingredients.  Add oil and eggs.  Add carrots.

2. Pour into buttered cake pan.  Bake at 350* for 30-35 minutes.

3. For frosting, cream together ingredients.

Grandma's Jello Cake

Another tradition: Grandma's special Jello cake...delicious! No ideas how to make this healthy...but HAPPY BIRTHDAY GRANDMA! Thanks for always being there for me.

INGREDIENTS:
1 box white cake mix
1 3 oz pkg strawberry or raspberry Jello
1 C hot water
1 3 oz pkg instant vanilla pudding
1 1/2 C milk
Cool Whip (to top)

DIRECTIONS:
1. Prepare cake mix and bake as directed.  While hot, prick holes all over top with fork.  Dissolve Jello in hot water and pour over cake.  Cool in fridge.  When cool, spread vanilla pudding over cake.  Top with Cool Whip.

Kristin's Garlic Butter

Everyone begs for this garlic butter! And...since butter is REAL. No guilt. Not one bit.

INGREDIENTS:
1 stick butter (softened)
Parsley
Basil
Parmesan cheese (grated)
Salt
Garlic (chopped) or garlic powder
Rosemary
Red Pepper Flakes

DIRECTIONS:
1. Combine all ingredients, to taste.  Serve with bread or use to make garlic bread.

NOTES:
This butter tastes really delicious served on top of steaks. It can also be used to saute veggies.

Pumpkin Fudge

A favorite for Thanksgiving that people can't stop eating...even those who hate pumpkin! Since it is a holiday...well...we can worry about real food tomorrow. Right? I TRIED to find organic marshmallow creme in my local grocery store, but I just was laughed at. Really...you would think they could find *some* way. If they can figure out how to artificially make things, they should be able to figure out how it was made before corn syrup and other icky additives.

INGREDIENTS:
2 C sugar
1 C light brown sugar
3/4 C butter
5 oz can evaporated milk
1/2 C pumpkin
2 tsp pumpkin pie spice
2 C (12 oz) white chocolate chips
1 jar (7 oz) marshmallow creme
1 C chopped pecans
1 1/2 tsp vanilla

DIRECTIONS:
1. Line 9x13 pan with foil.
2. Combine sugars, butter, milk, pumpkin, and spice in saucepan.  Bring to full rolling boil over medium heat, stirring constantly.  Boil, stirring constantly, for 10-12 minutes.
3. Quickly stir in white chocolate, marshmallow creme, pecans, and vanilla.  Immediately pour into pan.  Let cool completely (approx. 2 hours).  Cover and refrigerate.

NOTES:
I like to adjust the spices to taste, adding a bit of cloves, cardamom, ginger, cinnamon, and mace.