2 cups flour
2 tsp soda
1/2 tsp salt
2 tsp cinnamon
3 eggs
3/4 cup buttermilk
2 tsp vanilla
2 cups grated carrots
1 (8 oz) can crushed pineapple, drained
3 1/2 oz. coconut
1 cup chopped pecans (or walnuts)
2 cups sugar
3/4 cup oil

Mix all ingredients as usual. Bake in three 9″ round pans lined with waxed paper. Bake at 350 degrees for 235-30 minutes. While cakes are hot, pour glaze over the top and let cool 15 minutes before removing from pans and cooling completely. Frost.

Glaze:
1 cup sugar
1 1/2 tsp soda
1 T corn syrup
1/2 cup butter
1/2 cup buttermilk

Mix ingredients and boil 4 minutes, stirring often. Add 1 tsp. vanilla.

Frosting:
3/4 cup softened butter
3 cups powdered sugar
1 (8 oz) + 1 (3 oz) packages cream cheese, softened
1 1/2 tsp vanilla

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The post The Ultimate Carrot Cake appeared first on The Cowley Cookbook.

Toss together in a large salad bowl:

1 lb bacon, cooked and crumbled
1 (10 oz) package spinach leaves
1 red onion, chopped
1 bunch romaine lettuce, torn
3/4 lb mushrooms, sliced
1 cup cottage cheese, rinsed and drained

Dressing:

1/3 tsp dry mustard
1/3 cup sugar
1/2 cup white vinegar
1 T onion powder
3/4 tsp salt
3 T poppy seeds
3/4 cup oil

Mix together and pour on salad just before serving. Makes a large salad.

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1 can cream of mushroom soup
1 (3 oz) package cream cheese, diced
1 cup cubed, cooked chicken
1 1/2 cup frozen broccoli cuts
2 T milk
1 tsp dried basil leaves, crushed
1 tsp lemon juice
4 hot baked potatoes, split
chopped sweet red pepper for garnish

In 2-quart saucepan over medium heat, combine soup, cream cheese, chicken, broccoli, milk, basil and lemon juice. Heat through, stirring occasionally. Spoon over potatoes and garnish with red pepper if desired.

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10 ounce ground Italian sausage
1 small onion, diced
1 clove garlic, minced
1 lb. sliced mushrooms
1 carrot, grated
8 oz can tomato sauce
1 tsp basil
1/2 tsp oregano
1/2 tsp sugar
2 cups mozzarella cheese, grated
1/2 cup grated Parmesan cheese

Cook the first 5 ingredients in fry pan until meat is browned and vegetables are tender. Add tomato, basil, oregano and sugar. Simmer 5 minutes. add mozzarella and Parmesan cheeses.

Make a recipe of bread dough or use thawed bread dough. Divide dough into 6-inch diameter circles. Fill each with filling. Fold and pinch shut.

Bake on a greased cookie sheet at 475 degrees for 15 minutes or until golden brown. Serve with heated spaghetti sauce, if desired.

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The post Calzones appeared first on The Cowley Cookbook.

3 chicken breasts
2 medium red peppers, chopped
1 large onion, chopped
4 cloves garlic, minced
3 T olive oil
1 can (4 oz) chopped green chilies
2 T chili powder
2 tsp cumin
1 tsp ground coriander
2 cans (15 oz each) black beans, rinsed and drained
1 (28 oz) can tomatoes, chopped, with liquid

Stir-fry chicken, peppers, onion and garlic in olive oil, about 15 minutes. Add remaining ingredients. Bring to a boil and simmer.

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1-12 oz package Ronzoni jumbo shells
4 cups (32 oz) ricotta cheese
8 oz mozzarella cheese, diced or shredded
1/2 cup grated Parmesan cheese
2 eggs
1 T chopped parsley
1/2 tsp salt
1/4 tsp pepper
2-10 oz packages chopped spinach, squeezed
1-32 oz jar spaghetti sauce

Prepare pasta as directed on package, cooking 9 minutes. Drain.  Rinse with cold water, drain and arrange in single layer to fill. Meanwhile, mix together cheese, eggs, parsley, salt, pepper and nutmeg. Fill cooked shells with cheese mixture.

Cover bottom of roasting pan with some of the sauce. Arrange filled shells in single layer in pan. Pour remaining sauce over shells and bake at 350 degrees for 30 minutes or until hot. Sprinkle with additional Parmesan cheese, if desired.  Makes 6-8 servings.

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1 1/2 cups plain yogurt
1 cup crushed pineapple
1 3/4 cups milk
1 ripe banana
3 T sugar
1 1/2 cups frozen strawberries

Add ingredients to blend and blend to make a 5-cup batch.

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The post Yogurt Shake appeared first on The Cowley Cookbook.

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 oz. tomato sauce
1/2 cup ketchup
1 tsp sugar
3/4 tsp ground oregano
1 tsp salt
1/4 tsp pepper

Cover and simmer gently for 10 minutes.  Add:

8 oz softened cream cheese
1/3 cup grated Parmesan cheese

Heat until cream cheese is melted and well-combined.  Serve warm with nacho chips.  Makes 3 cups.

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The post Spicy Texas Beef Dip appeared first on The Cowley Cookbook.

1 can refried beans, spicy variety
1/2 package taco seasoning mix
1 sliced avocado
1 teaspoon lemon juice
1 small carton sour cream
1 lb. grated cheddar cheese
1/2 lb grated Monterey Jack cheese
taco sauce
1 small can chopped jalapeno peppers
3/4 cup finely chopped onion
sliced black olives

Spread each ingredient on round serving tray in order listed, layer on layer.  Serve with tortilla chips.

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3/4 cup shortening
1 cup sugar
2 1/2 cups flour
1 T salt
1/2 T cinnamon
1 1/2 cups raisins
1 egg
1/4 cup molasses
2 T soda
1 T ginger
1/4 T cloves

Combine shortening, sugar, egg and molasses.  Cream well.  Sift together dry ingredients and add to mixture. Add raisins, then chill dough.  Shape into balls, roll in sugar and bake 8-10 minutes at 375 degrees.

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