The Ultimate Carrot Cake

Contributor: Miriam Roberts2002 Cowley Cookbook 2 cups flour2 tsp soda1/2 tsp salt2 tsp cinnamon3 eggs3/4 cup buttermilk2 tsp vanilla2 cups grated carrots1 (8 oz) can crushed pineapple, drained3 1/2 oz. coconut1 cup chopped pecans (or walnuts)2 cups sugar3/4 cup oil Mix all ingredients as usual. 

Spinach Poppy Seed Salad

Contributor: Miriam Roberts2002 Cowley Cookbook Toss together in a large salad bowl: 1 lb bacon, cooked and crumbled1 (10 oz) package spinach leaves1 red onion, chopped1 bunch romaine lettuce, torn3/4 lb mushrooms, sliced1 cup cottage cheese, rinsed and drained Dressing: 1/3 tsp dry mustard1/3 cup 

Basil Chicken and Broccoli Potato Topper

Contributor: Miriam Roberts2002 Cowley Cookbook 1 can cream of mushroom soup1 (3 oz) package cream cheese, diced1 cup cubed, cooked chicken1 1/2 cup frozen broccoli cuts2 T milk1 tsp dried basil leaves, crushed1 tsp lemon juice4 hot baked potatoes, splitchopped sweet red pepper for garnish 

Calzones

Contributor: Miriam Roberts2002 Cowley Cookbook 10 ounce ground Italian sausage1 small onion, diced1 clove garlic, minced1 lb. sliced mushrooms1 carrot, grated8 oz can tomato sauce1 tsp basil1/2 tsp oregano1/2 tsp sugar2 cups mozzarella cheese, grated1/2 cup grated Parmesan cheese Cook the first 5 ingredients in 

Chicken Chili with Black Beans

Contributor: Miriam Roberts2002 Cowley Cookbook 3 chicken breasts2 medium red peppers, chopped1 large onion, chopped4 cloves garlic, minced3 T olive oil1 can (4 oz) chopped green chilies2 T chili powder2 tsp cumin1 tsp ground coriander2 cans (15 oz each) black beans, rinsed and drained1 (28 

Jumbo Shells and Cheese Filling

Contributor: Miriam Roberts2002 Cowley Cookbook 1-12 oz package Ronzoni jumbo shells4 cups (32 oz) ricotta cheese8 oz mozzarella cheese, diced or shredded1/2 cup grated Parmesan cheese2 eggs1 T chopped parsley1/2 tsp salt1/4 tsp pepper2-10 oz packages chopped spinach, squeezed1-32 oz jar spaghetti sauce Prepare pasta 

Yogurt Shake

Contributor:  Miriam RobertsCC Original 1 1/2 cups plain yogurt1 cup crushed pineapple1 3/4 cups milk1 ripe banana3 T sugar1 1/2 cups frozen strawberries Add ingredients to blend and blend to make a 5-cup batch. Printable Version

Spicy Texas Beef Dip

Spicy Texas Beef Dip

  Contributor:  Miriam Roberts CC Original Place in skillet: 1 lb ground beef 1/2 clove garlic 3/4 cup chopped onion (dry may be substituted) 1/2 cup chopped green pepper Cook until meet is lightly browned and onion is tender.  Drain off grease.  Stir in: 8 

Taco Dip

Contributor:  Miriam RobertsCC Original 1 can refried beans, spicy variety1/2 package taco seasoning mix1 sliced avocado1 teaspoon lemon juice1 small carton sour cream1 lb. grated cheddar cheese1/2 lb grated Monterey Jack cheesetaco sauce1 small can chopped jalapeno peppers3/4 cup finely chopped onionsliced black olives Spread 

Country Raisin Gingersnaps

Contributor:  Miriam RobertsCC Original 3/4 cup shortening1 cup sugar2 1/2 cups flour1 T salt1/2 T cinnamon1 1/2 cups raisins1 egg1/4 cup molasses2 T soda1 T ginger1/4 T cloves Combine shortening, sugar, egg and molasses.  Cream well.  Sift together dry ingredients and add to mixture. Add