Carrot Muffins

Submitted by Jenny Hodges

2 cups grated raw carrot (about 2-3 peeled carrots)

1 large apple, peeled and grated

2 cups flour

1 cup sugar

3/4 tsp. baking soda

1 1/2 tsp. baking powder

1/2 tsp salt

1 1/2 tsp cinnamon

1 cup coconut (optional)

1/2 cup pecans or walnuts toasted and coarsely chopped (optional)

3 large eggs

1 tsp vanilla

1/2 cup oil

1/4 cup water 

1. Preheat oven to 350, and place paper liners in 18 muffin cups. 
2. Peel and grate carrots and apple, set aside.
3. In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt and cinnamon.  Stir in the nuts and coconut. Set aside.
4. In a separate bowl whisk together the eggs, oil, water, and vanilla extract.  Fold the wet ingredients, along with the grated carrots and apples, into the flour mixture.  Stir just until moistened.  Evenly divide batter between muffin cups and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.  Let cool on a wire rack for ten minutes.  Top with cream cheese frosting if desired.

cream cheese topping (optional)

1/4 cup butter

4 oz cream cheese

3 Tbsp. powdered sugar

1/2 tsp vanilla 

Cream together butter and cream cheese (works best if at room temp).  Add vanilla and powdered sugar and blend.

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Hot Fudge Peanut Butter Pudding Cake

Submitted By Michelle Fusano

1 Cup flour
2 TB cocoa powder
1/2 Cup sugar
1 1/2 tsp. baking powder
1/8 tsp. salt
1/2 Cup milk
2 TB canola oil
1 TB vanilla
1/2 Cup Peanut Butter
1/2 Cup Semi Sweet Chocolate Chips

Topping:
3 TB cocoa powder
3/4 Cup sugar
1 1/2 Cup boiling water

1. Coat a medium round or oval slow cooker with non-stick cooking spray.
2. In a medium bowl, whisk together the flour, cocoa, sugar, baking powder and salt. Make a well in the center, add the milk, oil, and vanilla, and stir in widening circles; gradually incorporating the dry ingredients until you have a smooth batter.
3. Stir in peanut butter. The batter will be thick.
4. Stir in chocolate chips. Spread evenly in the crock pot.
5. To make the topping: in another medium bowl, combine the cocoa and sugar, pour in the boiling water and whisk until smooth. Gently pour over the batter in the cooker. DO NOT STIR.
6. Cover and cook n high until puffed and the top layer is set, 2 to 2 1/2 hours.
7. Turn off the cooker and let it stand, covered for 30 minutes before serving. Serve with ice cream.

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Crockpot Lasagna

Submitted by Julie Twitchell

I got this recipe from my Mom. I had never made it before our meeting. This is super easy and really yummy. I was impressed!

1 pound ground meat (turkey or hamburger) I used turkey
1 pound sausage—hot, Italian, turkey, pork-- I used pork
16 ounce ricotta cheese
2 pounds mozzarella cheese--I used 1 1/2 pounds
Parmesan cheese to taste--I used 1 cup
4 eggs
1 large pkg lasagna noodles—do not precook
32 ounce spaghetti sauce--homemade or store bought
2 TB parsley

1. Brown meat and drain. Add to sauce leaving enough plain sauce for top and bottom of lasagna. Mix cheeses, eggs and parsley, and half of the mozzarella cheese.
2. Spray crock pot with non-stick spray or use a liner.
3. Layer in crock pot as follows:
1. Sauce: pour enough plain sauce on bottom to cover completely.
2. Noodles: break to fit. Doesn't need to be perfect. No one will see it :)
3. Cheese mixture: try to spread evenly, but again, it doesn't have to be perfect.
4. Repeat 2-3 more times. Completely cover with plain sauce--about 1 1/2 cups. To with remaining mozzarella cheese and Parmesan cheese.

Cook on high for 1-2 hours or on low for 2-3 hours. Let set for 15-30 minutes before serving.

Cook's Note: Never cook longer than 4 hours. The noodles will be too mushy.

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