Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

Bendi Cowan

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting -

•2 eggs, slightly beaten
•3/4 cup packed brown sugar
•1/2 cup canola oil
•1/4 cup honey
•1 tsp vanilla
•1 1/2 cups shredded carrot
•1 cup shredded zucchini
•1/2 cup chopped walnuts
•1 1/2 cups all-purpose flour
•1 tsp baking powder
•1/2 tsp ground ginger
•1/4 tsp baking soda

Lemon Cream Cheese Frosting

•1 (8 oz) pkg reduced fat cream cheese
•1 cup powdered sugar
•1 1/2 tsp lemon zest
1.Preheat oven to 175 degrees C. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla. Don’t worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients. Then fold in the carrot, zucchini, and walnuts
2.In another bowl combine add the flour, baking powder, ginger, and baking soda. Whisk to blend together.
3.Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.
4.Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
5.Once the cake is cooled prepare the frosting. In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars. Makes 36 bars.

Fried Rice

Karen Miracle Shown

FRIED RICE

3 cups cooked white rice
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
1tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce


On medium high heat, heat the oil in a large skillet or wok. Add the peas carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated. Try adding some green onion

Carrot Cake Roll

Mamaw June's Recipes

Carrot Cake Roll

Ingredients

For the Cake:
3 eggs
2/3 cup granulated sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ginger
1/4 teaspoon nutmeg
2 teaspoons cinnamon
3/4 cup flour
2 cups shredded carrots (about 2 medium carrots)
Powdered sugar, to aid in rolling
For the Filling:
6 ounces cream cheese, room temperature
4 tablespoons butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
Powdered sugar, for dusting

Instructions

Preheat oven to 350 degrees. Line a jelly roll (10x15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar, oil, and vanilla extract.
Whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour. Stir into wet ingredients just until blended. Stir in carrots.
Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10).
While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
While the cake is cooling, make the frosting. Beat the butter and cream cheese together until smooth. Beat in powdered sugar and vanilla.
When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least thirty minutes to one hour. Dust with powdered sugar,then slice and serve. Cake can be wrapped in plastic and frozen for up to one month.

Notes

Optional: add 1/2-1 cup toasted pecans or walnuts to the filling!

Yield: 12 servings

Hamburger Stew

John Hammer

HAMBURGER STEW
Note: Serve with buttered cornbread.

Ingredients
2 pounds ground beef
2 medium yellow onions, chopped
4 cans (14-1/2 ounces each) stewed tomatoes
8 medium carrots, thinly sliced
4 celery ribs, thinly sliced
2 medium potatoes, peeled and cubed
2 cups water
1/2 cup uncooked long grain rice
1 to 2 tablespoons salt
1 to 2 teaspoons pepper

Directions
Cook beef and onions over medium heat; drain. Add tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes until vegetables and rice are tender. Uncover; simmer 20-30 minutes longer or until thickened.

Flourless Healthy Carrot Cake

Charles Sims

Flourless Healthy Carrot Cake! Mini carrot cakes made with banana, almond flour, fresh carrots and almond milk! How amazing does this look? =^..^=

Ingredients: 1 carrot, 1 banana, 6 tablespoons almond milk, 4 tablespoons almond flour, dash of baking powder.

Mix together in a food processor or blender. Bake in the oven for 15 min at 200 degrees (350F).

For the frosting, mix 1 tablespoon low fat cream cheese and 3 tablespoons Greek yogurt and 1 teaspoon honey.

These are seriously amazing! Give it a try!