Pumpkin Bread

Ingredients:
3 cups Sugar
4 Eggs
1/2 Tbsp Baking Powder
2 tsp Baking Soda
1 tsp Cloves
1 tsp Cinnamon
3 1/2 cups Flour
1 tsp Nutmeg
1 Tbsp Pumpkin Spice
2/3 cup water
1 cup Oil
15 oz. Can Pumpkin
1/2 tsp Salt


Mix ingredients, adding pumpkin last & stir.

Bake in greased loaf pan @ 325 degrees for approx. 1 hour


Variations- Add raisins or chocolate chips

Banana Bread

Ingredients:
1 sq. butter
2 Eggs
2 cups Flour
1 tsp. Vanilla
1 1/2 cup Sugar
4 Mashed Bananas
1 tsp Baking Soda
1 cup Chopped Nuts(pecans)


Cream butter, sugar and eggs. Add bananas. Add flour and remaining ingredients. Mix well. Put in greased and floured bread pans.
Bake @ 350 degrees for 45 minutes.

Enjoy

Cowboy Caviar

Ingredients:
1 can Black Beans-drained & rinse
1 can Black-eyed Peas
1 can Corn, drained
2 cans Diced Tomatoes or green chili's
2 bunches Fresh Cilantro, chopped
1 bunch Green Onions, chopped
1 pkg. Good Seasons Italian Dressing, make to pkg instructions
1 Avocado, chopped

Add everything together except for avocado. Chill and then add chopped avocado before serving

Carrot Cake

Prep: 20 mins Bake: 30 mins @350 Degrees Cool: 1 hour

Ingredients:
2 cups Flour
2 cups Sugar
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp ground cinnamon
1 tsp Nutmeg(use less then what it asks for)
3 cups Finely Shredded Carrots
1 cup Cooking Oil
4 Eggs
1 recipe Cream Cheese Frosting (will add later)

1. Grease and lightly flour two 9x1 1/2-inch round baking pans or grease one 13x9x2 baking pan; set aside.
2. In a large mixing bowl combine flour, sugar, baking powder, baking soda and cinnamon. Add carrots, oil and eggs. Beat with an electric mixer till combined. Pour batter into prepared pan(s).
3. Bake in a 350 degree oven for 30 to 35 minutes for round pans or 35 to 40 minutes for 13x9 inch pan or until wooden toothpick comes out clean. Cool layer cakes on wire racks for 10 minutes. Remove from pan(s). Cool thoroughly on wire racks. Or, place 13x9 cake in pan on a wire rack, cool thoroughly. Frost with Cream Cheese Frosting. Cover and store in refridgerator. Makes 12-16 servings