Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Cakes

1 cup oil
1/2 cup buttermilk
2 cups sugar
4 eggs — beaten
2 cups flour
2 teaspoons cinnamon
2 teaspoons soda
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon vanilla
3 cups carrots — grated
1 cup pecans — chopped

Beat oil and sugar. Add eggs and milk. Beat well. Add dry ingredients to egg mixture. Fold in carrots and nuts. Place in long cake pan.

Bake at 350° for 1 hour. Bake for 30 minutes if in layers – or until tester comes out clean.
Blend frosting ingredients together and spread on cooled layer cake. Use 1/2 recipe for long cake pan.

Per Serving (excluding unknown items): 5646 Calories; 315g Fat (49.2% calories from fat); 68g Protein; 664g Carbohydrate; 29g Dietary Fiber; 852mg Cholesterol; 2596mg Sodium. Exchanges: 14 Grain(Starch); 3 1/2 Lean Meat; 7 1/2 Vegetable; 1/2 Non-Fat Milk; 59 1/2 Fat; 27 Other Carbohydrates.

NOTES: From Mother.

Recipe By :
Serving Size : 10
Preparation Time: 0:00
Categories : Cakes

1 package spice cake mix
1 16 ounce can solid-pack pumpkin
3 eggs
1/4 cup butter — softened
1 1/2 16 ounce containers cream cheese frosting
1/3 cup caramel topping
Pecan halves

Preheat oven to 350°. Grease and flour 3 (9 inch) round cake pans.

Combine cake mix, pumpkin, eggs and butter in large bowl; beat with electric mixer at medium speed 2 minutes. Divide batter evenly among prepared pans.

Bake 20 to 25 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes on wire racks; remove from pans and cool completely.

Place on cake layer on serving plate; cover with frosting. Repeat layers, ending with frosting. Frost side of cake. Spread caramel topping over top of cake, letting some caramel drip down side. Garnish with pecan halves.

Yield: “3 9-inch pans”

Per Serving (excluding unknown items): 371 Calories; 18g Fat (42.2% calories from fat); 2g Protein; 53g Carbohydrate; trace Dietary Fiber; 76mg Cholesterol; 267mg Sodium. Exchanges: 0 Lean Meat; 3 1/2 Fat; 3 1/2 Other Carbohydrates.

NOTES: From Carol’s cookbook she bought in Charlotte.

Recipe By :
Serving Size : 2
Preparation Time: 0:00
Categories : Breakfast

3/4 cup milk
3 large eggs
1 teaspoon vanilla
1/2 teaspoon nutmeg
2 tablespoons orange juice
1/2 teaspoon salt

Whisk above ingredients together.

Heat 1 tablespoon butter in skillet until melted. Add 4 1 inch thick slices of Challa bread dipped in above mixture. Fry on each side for about 4 minutes.

Per Serving (excluding unknown items): 184 Calories; 11g Fat (54.8% calories from fat); 13g Protein; 7g Carbohydrate; trace Dietary Fiber; 330mg Cholesterol; 683mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 1 Fat.

NOTES: From Ellen

Recipe By :
Serving Size : 12
Preparation Time: 0:00
Categories : Pies

1 Whole vanilla wafers
1 pound cream cheese — softened
1 egg
3/4 cup sugar
1 dash vanilla or lemon juice
Cherry pie filling

Use tiny paper cups to hold tart.

Place whole vanilla wafer in bottom of paper cup.

Mix cream cheese, egg, sugar, and vanilla. Spoon into cups.

Bake 350 degrees for 15 minutes. Let cool. Then spoon a little pie filling onto the top of each tart. Chill.

Description:
“pie”
Yield: “24 tarts”

Per Serving (excluding unknown items): 189 Calories; 14g Fat (64.1% calories from fat); 3g Protein; 14g Carbohydrate; trace Dietary Fiber; 59mg Cholesterol; 119mg Sodium. Exchanges: 1/2 Lean Meat; 2 1/2 Fat; 1 Other Carbohydrates.

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Breakfast

4 cups water
1 cup quick cooking grits
1 stick butter
1 cup cheddar cheese
1/8 teaspoon garlic powder
2 eggs with enough milk to make a cup

Cook grits in water until very thick. Add all but egg and milk. Stir until melted. Then add the egg and milk. Pour into large greased casserole. Bake 350 degrees 45 minutes to 1 hour.

Description:
“Breakfast”

Per Serving (excluding unknown items): 318 Calories; 32g Fat (90.4% calories from fat); 7g Protein; trace Carbohydrate; trace Dietary Fiber; 92mg Cholesterol; 417mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 6 Fat.

NOTES: From Mary Walters

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Soup

2 1/2 cups potatoes — cubed
1 cup onion — chopped
1/2 cup celeriac — chopped
1 10 oz. box mixed frozen vegetables
2 cubes chicken bullion
4 cups water
2 cans Cream of chicken soup
1 pound Velveeta Cheese

Cook all ingredients 30 minutes or until tender. Add 2 cans cream of chicken soup and 1 pound Velveeta cheese. Heat over medium heat until cheese is melted. Can be frozen.

Mix soup in a bowl with wire whisk to break up before adding to vegetables.

Per Serving (excluding unknown items): 78 Calories; 2g Fat (21.9% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 263mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat.

NOTES: Carol Hendrix

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Meat Pasta

2 cups Ricotta Cheese
8 ounces Mozzarella cheese — shredded
1/2 cup Parmasan Cheese — grated
2 eggs — well beaten
1 teaspoon salt
1 1/4 teaspoons parsley — chopped
1/2 teaspoon oregano
1 dash pepper

Combine above. Stuff shells. Place in 9 x 12 dish and cover with tomato sauce. Bake 350° 35 minutes.

Yield: “28 shells”

Per Serving (excluding unknown items): 1729 Calories; 130g Fat (67.7% calories from fat); 117g Protein; 22g Carbohydrate; trace Dietary Fiber; 876mg Cholesterol; 3628mg Sodium. Exchanges: 0 Grain(Starch); 16 1/2 Lean Meat; 0 Vegetable; 16 Fat.

NOTES: From Deanna Andrew – Fairfax, VA

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Breakfast Casseroles

1/2 pound bacon
1/2 pound ham — chopped and cooked
3/4 cup quick cooking grits
1 16 oz. loaf prepared pasteurized cheese product, — cubed
1/4 cup butter
6 large eggs
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon freshly ground pepper

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet, Crumble bacon, and set aside.
Cook ham in reserved drippings in skillet over medium heat until browned.
Cook grits according to package directions. Remove from heat; stir in cheese and butter until melted. Stir in bacon, ham, eggs, and remaining ingredients. Pour into a lightly greased 13 x 9 inch baking dish.
Bake at 350° for 45 minutes or until set.

Per Serving (excluding unknown items): 332 Calories; 27g Fat (74.0% calories from fat); 19g Protein; 2g Carbohydrate; trace Dietary Fiber; 217mg Cholesterol; 1067mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.

NOTES: Southern Living. Casserole may be prepared a day ahead; cover and chill. Remove from refrigerator the following day, and let stand at room temperature 30 minutes. Bake as directed.

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Breakfast

1 1/2 cups grits — uncooked regular
style
1/2 cup butter
3 cups cheddar cheese — shredded
1 tablespoon Worcestershire sauce
2 teaspoons paprika — divided
3 eggs — beaten

Cook grits. Add butter and cheese. Then add Worchestershire sauce with 1 tsp paprika. Add small amount of grits to eggs, then stir into remaining grits.

Pour into greased 2 quart baking dish. Sprinkle with 1 tsp paprika. Cover and refrigerate over night.

Remove from refrigerator 15 minutes before baking. Bake uncovered 325 degrees for 1 hour.

Serve with Sausage breakfast casserole from Shirley Goostree.

Description:
“Breakfast”

Per Serving (excluding unknown items): 825 Calories; 56g Fat (60.8% calories from fat); 32g Protein; 49g Carbohydrate; trace Dietary Fiber; 310mg Cholesterol; 852mg Sodium. Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 8 1/2 Fat; 0 Other Carbohydrates.