Carrot Cake...

Carrot cake is one on my personal favorites. This recipe is tried and tested and loved by everyone.

Ingredients-
2½ Cups Flour
1½ Cups Sugar
4 tsp Cinnamon
1 tsp Salt
1½ tsp Baking Soda
1 Cup Crushed Pineapple
4 Eggs-lightly beaten
1 tsp Vanilla
1 Cup canola oil
3 Cups Carrots-grated
1 Cup Raisins
1 Cup Walnuts-chopped
Preheat oven to 350°. Grease and flour three 9" cake pans
In a medium mixing bowl, whisk together the flour, sugar, cinnamon, salt and baking soda and set aside. In a small mixing bowl, whisk together the eggs, vanilla extract and canola oil. Pour the wet ingredients into the dry ingredients and stir them together using a spatula until combined
Stir in the carrots, nuts, raisins and pineapple and pour into the three 9" cake pans and bake for 20-25 minutes
Remove from oven and let cool completely before frosting

Cream Cheese Frosting
16 oz. Cream Cheese- room temperature
1 Cup Butter- room temperature
3 tsp Vanilla
2 lbs. Powdered Sugar
1 Cup Walnuts-chopped
Beat the cream cheese, butter and vanilla extract together until they are fully incorporated. Add the powdered sugar and mix until it is smooth and creamy. Garnish the top of the cake with chopped nuts. I seriously use almost all of this recipe to frost this 3 layer cake. If there is extra frosting it goes in between graham cracker for snacks for the grandchildren.

Almond Joy Cookies...

I am a super fan of Almond Joy Candy Bars....they are my favorite. These cookies are the perfect substitute and my new favorite cookie. I like to double the batch and freeze for craving....or company.

14 oz Bag of Sweetened Coconut Flakes
2 Cups Semi Sweet Chocolate Chips
1/3 Cup Chopped Salted Almonds
1 Can Sweetened Condensed Milk
Combine all ingredients adding condensed milk last. Mix until well combined... with wet hands form desired size cookie and place on parchment papered baking sheets. Bake at 325* for 15 minutes....shorter time if you form small cookies.

BYU Dip...

Traditionally known as BYU Dip in our house...as we often made this to watch BYU sports as the kids were growing up. In the past few years some of the kids (who shall remain nameless) have labeled it Ute Dip. Either way it is so delicious...

1 Can Refried Beans
1 16 oz Sour Cream
1 Packet Taco Seasoning
2 Large Avocados
2 TBL Mayonnaise
1 Can Sliced Olives
3 Roma Tomatoes diced
1 Cup Shredded Cheddar Cheese
1 Green Onions sliced
Large bag of Tortilla Chips
Spread beans on a large serving platter. Mash avocado and add Mayonnaise; spread over the top of the beans. Mix Taco Seasoning into Sour Cream and spread over avocado. Sprinkle cheese, tomato, olives and green onion. This recipe is a real crowd pleaser... Enjoy...!