APPLE SAUCE CAKE
- ½ cup shortening
- 2 cups sugar
- 1 large egg
- 1 ½ cups apple sauce
- ½ cup cold water
- 2 ½ cups flour
- 1 ½ tsp baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- ½ tsp. cloves
- ½ tsp. ground all spice
Preheat oven to 350 degrees and spray a 9” x 13” pan with non-stick cooking spray. Cream together the shortening, sugar, egg, apple sauce and water. Add all remaining dry ingredients—flour, baking soda, salt, cinnamon, cloves, and all spice. Mix until all ingredients are incorporated. Pour into prepared pan. Sprinkle with cinnamon and sugar (if you are not planning to frost).
Bake for 45-50 minutes or until toothpick comes out clean. Let cool. Frost and serve.
Frosting:
- ¼ cup butter, softened
- 2 ½ cups powdered sugar
- 1 tsp. vanilla
- ¼ tsp. cinnamon
CARROT BARS
- 2 eggs
- 1 cup sugar
- ¾ cup vegetable or canola oil
- 2 small jars carrot baby food
- 1 tsp vanilla
- 1 ¼ cups flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1 cup walnuts (optional)
Frosting:
- ¼ cup butter
- 1 – 3 oz. pkg. cream cheese
- 1 tsp. vanilla
- 1 ½ cups powdered sugar
Mix eggs, sugar, and oil well. Then add baby food and vanilla and mix. Add dry ingredients and mix until creamy. Bake at 350 degrees for 20-30 minutes in a 9” x 13” greased cake pan. Cool, frost, and serve.
EASY CROCK POT CREAM CHEESE CHILI
- 1 15-oz. can black beans
- 1 15.25-oz. can corn, undrained
- 1 10-oz. can Rotel tomatoes, undrained
- 1 package ranch dressing mix
- 1 tsp. Cumin
- 1 Tbsp. chili powder
- 1 tsp. onion powder1
- 8-oz package cream cheese
- 2 chicken breasts
Instructions: Drain and rinse the black beans. Place chicken at the bottom of the crock pot, then pour out the whole can of corn (undrained), Rotel tomatoes, and black beans on top of chicken. Top with seasonings and ranch dressing mix. Stir together. Place cream cheese block on top. Cover with lid and cook on low for 6-8 hours. After the cooking time is over, take the chicken breasts from the crock pot and shred and add back to the chili. Stir together and enjoy!
