*Cream Cheese frosting recipe follows*
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt 2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut (I left this out)
1 cup chopped walnuts (I left them out)
1 (8 ounce) can crushed pineapple with
1 cup raisins
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12
2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set
3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well.
Add flour mixture and mix well.
4. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple
5. Using a large wooden spoon or a very heavy whisk, add carrot mixture
to batter and fold in well.
6. Pour into prepared 8x12 inch pan, and bake at 350 degrees F
(175 degrees C) for 1 hour. Check with toothpick.
7. Allow to cool for at least 20 minutes before serving
Cream Cheese Frosting:
1/2 (8 ounce) package cream cheese
2 tablespoons cream
1 cup confectioners' sugar
1 tsp vanilla
Blend together the cream cheese and cream until light and fluffy.
Sift the sugar, and add to the cream cheese blend.
Recipe courtesy PaulaDeen.com
Prep Time:10 min
Inactive Prep Time:24 hr 0 min
Cook Time:30 min
2 (10-ounce) packages frozen chopped spinach
6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cup grated sharp Cheddar
2 tablespoons fresh lemon juice
1 teaspoon curry powder
Salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter
Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.
Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.
Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.
Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly