Red Velvet Cake (egg free)

This is one of my favorite cakes, especially to make. It requires no eggs, and you don't have to dirty a mixer and beaters unless you really want to. It is a bit on the heavy side, but that's why I love it.

3 c. flour
2 c. sugar
2 tsp soda
1 tsp salt
1/3 c. cocoa
Stir above ingredients well then add:
2 c. cold water
1 tsp vanilla
2 tsp vinegar
Stir and add:
3/4 c. vegetable oil (I have been know to use part applesauce)
1 oz red food coloring (save a few drops for the frosting)
Pour into a greased 9x13 cake pan. Bake at 350 for 35 min.

Frosting:
5 tbsp flour 1 c. milk
Cook until thick, stirring constantly. Let cool
Cream:
1 c. butter
1 c. powdered sugar
1 tsp vanilla
several drops of food coloring
Add flour mixture one tbsp at a time, mixing well between. Beat until fluffy.

Cream Cheese Brownies

One of the sisters from Syd's ward made these for a party and they were delicious. Just had to have the recipe

1 German chocolate Cake mix

1 egg
8 oz softened cream cheese
1/2 c. sugar
1/2 c. chocolate chips

Preheat oven to 350. Mix cake mix according to package directions. Pour into greased 9 X 13 cake pan.
Mix egg, cream cheese and sugar until just blended. Fold in chocolate chips.
Drop spoonfuls of cream cheese mixture onto cake and draw a butter knife through it to swirl it. Sprinkle with extra chocolate chips & pecans.
Bake for 25 to 30 minutes until cake is springy and cooked though. Cool and cut with a plastic knife using a sawing motion.

Pumpkin Pie Dip

This is a great way to use up left over Pumpkin. We also serve it with apples and other fruit.

1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
Gingersnap cookies
Directions: In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers. Yield: 4 cups.

Carrot Hamburger Soup

This is our favorite soup. It has a hearty textures with just a bit of sweet.

1 # hamburger
1 med. onion chopped
1 can cream of celery soup
2 Tbsp brown sugar
1/4 tsp garlic salt
1 c water
2 c tomato or V8 juice (I use a 12 oz can), for fun try the spicy V8
1 c grated carrots (may use more)
1/4 tsp black pepper, more is good also
Brown hamburger and onion, add everything else, simmer 40 min. Excellent the next day.

Sometimes I add chopped celery and fresh garlic.

Orange Cream Salad

I am sure this recipe has a real name but this is what Syd said it tasted like to him so it stuck.
1 carton (16oz) cottage cheese
1 box (3oz) orange jello, dry
1 can manderin oranges, drained
1 can (15oz) crushed pineapple, drained
1 tub (12 oz) whipped topping

Mix cottage cheese with jello powder, fold in oranges, pineapple and whipped topping.
Enjoy.

Apple Salad

This is similar to a Waldorf salad. It's a bit unusual but so very simple and tasty.

2 red or green apples, cored and chopped, (leave the skin on for color)
2 stalks celery, chopped
1/2 c. chopped nuts, almonds, walnuts, cashews or pecans, whatever you have

Dressing:
3/4 c. mayonnaise
2 Tbsp powdered sugar (use more or less to taste)
Mix p. sugar with mayonnaise one tbsp at a time, so it's to your taste.

Marcella's Pumpkin Chocolate Chip Cookies.

Our friend Marcella made these for a pumpkin cooking contest. They certainly deserved first place. We loved the left overs.

1 c. cooked canned pumpkin
1 c. sugar
1/2 c. oil
1 egg
2 c. flour
1 tsp vanilla
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 tsp. baking soda, dissolved in 1 tsp. milk
1 c. chocolate chips
Combine pumpkin, sugar, oil and egg. Stir together with flour, baking powder, cinnamon and salt. Add dissolved soda andvanilla to mixture. Add chocolate chips. Grease cookie sheet. Drop by teaspoon. Bake at 350 degrees for 10 minutes. May be frosted with Cream Cheese frosting.

Cream Cheese Frosting
1 8oz cube cream cheese
1 lb. powdered sugar
1 tsp. vanilla
1 cube (1/2 c.) butter or margarine
Cream together till smooth. Makes enough for one large carke or 24 cupcakes. also good on cinnamon rolls.
Variation: add 4 Tbsp cocoa