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Friday, April 12, 2013

Simple Jello Fruit Salad

Jello Fruit Salad:

Stir the following together:
8 oz. Cool Whip
16 oz. Cottage Cheese
Small box of Orange Jello (any color or flavor will work here)

1 can pineapple tidbits (drained)
2 small cans mandarin oranges (drained)

You can serve this right away, but it's best to let it set up in the fridge for an hour or so.

BBQ Chicken in the Crockpot

This is the original recipe, but I doubled it last night for a big group...

BBQ Chicken in the Crockpot

Put 3 lbs chicken (frozen tenderloins) in a crockpot with a little chicken broth and garlic salt for about 6 hours. Then drain the chicken and break it up into small pieces (tastes better if not shredded).
Then add the sauce:
12 oz. BBQ sauce (Use a good kind... Like Jack Daniels Honey Smokehouse)
1/2 cup Italian dressing
1/4 cup brown sugar
2 Tbsp. Worcestershire

Cook on low for an hour or so, then put on warm till you're ready. Serve on rolls! Enjoy!

Adapted from KristiAnn W.

Super Moist Carrot Sheet Cake with Cream Cheese Frosting

Carrot Sheet Cake with Whipped Cream Cheese Frosting
Serves 16-20


4 large eggs
3/4 cup oil
3/4 cup unsweetened applesauce
3/4 cup water
2 teaspoons vanilla
3 cups sugar
3 1/2 cups flour
1 tablespoon cinnamon
1 teaspoon allspice
2 teaspoons salt
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 pounds carrots, washed and ends trimmed (they don’t need to be peeled)

1/2 cup butter, softened
8 ounces cream cheese, softened
3 3/4 cups powdered sugar
2 teaspoons vanilla
2/3 cup heavy whipping cream

Preheat the oven to 350 degrees. Grease and lightly flour an 11X17-inch rimmed baking sheet. Shred the carrots, finely, on a box grater or food processor. Set aside.
In a large mixing bowl combine the eggs, oil, applesauce, water and vanilla. Whisk in the sugar to combine until evenly mixed.
In a second bowl mix flour, spices, salt, soda and baking powder. Stir the dry ingredients into the wet ingredients just until moistened. Gently fold the carrots into the batter until evenly distributed. Bake the cake for 30-32 minutes until a toothpick inserted in the middle comes out with a few moist crumbs. Cool completely.
For the frosting, mix the cream cheese, vanilla and butter with an electric mixer until light and creamy. Gradually beat in the powdered sugar until smooth. In a separate bowl, beat the heavy whipping cream until stiff peaks form. Fold the whipped cream into the frosting and whip to combine (don’t overmix or the frosting will become too stiff). The frosting should be smooth and creamy.

Adapted from Mel's kitchen cafe.