Carrot Ranch Dressing Mix

Serves: 1 packet of mix
Recipe By: Prepared Not Scared

Ingredients:

1 tsp dried parsley
3/4 tsp pepper
1 tsp seasoned salt
1/2 tsp garlic powder
1/4 tsp onion powder
1/8 tsp thyme
1 TBSP dried carrots, finely ground

Directions:

1. In a small bowl, stir together parsely, pepper, seasoned salt, garlic powder, onion powder, thyme, and carrots.

Use a a substitute for Ranch Dressing Mix

To Make Salad Dressing:
Mix this recipe with 1 cup mayonnaise and 1 cup buttermilk
To Make Dip:
Mix this Recipe with 1 3/4 cup sour cream and 1/4 cup buttermilk

Vegetable Soup

Recipe By: Prepared Not Scared

Ingredients:

1 soup bone
1 cup assorted dried vegetables (corn, peas, carrots, beans...)
1 TBSP dried celery
1/4 cup dried onion
1 TBSP dried parsley
1 TBSP salt
1/4 tsp pepper

Directions:

1. Add soup bone to a large pot and cover with water.
2. Cook 1 hour over medium heat.
3. Meanwhile, in a separate bowl cover the dried vegetables with water just enough to cover them and soak for 1 hour.
4. Drain vegetables.
5. Add vegetables, dried parsley, salt, and pepper to soup pot.
6. Simmer 1 1/2 hours. (Adding more water if needed to keep everything covered.)
7. Remove bone, return any meat from the bone to the pot.
8. Season to taste and serve hot.

Carrot Cinnamon Bread

Serves: 1 loaf
Recipe By: Prepared Not Scared


Ingredients:

3/4 cup white sugar
1/4 cup packed brown sugar
3/4 cup sunflower seed oil
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
2 eggs
pinch of salt
1/2 cup dehydrated carrots plus 1/2 cup warm water to make 1 cup carrots
1/2 cup chopped pecans
1/2 tsp vanilla

Directions:

1. Preheat oven to 350 degrees.
2. Grease and flour a 9 x 5 loaf pan.
3. In a large bowl beat together sugar, brown sugar, and sunflower seed oil.
4. Sift flour, baking powder, baking soda, cinnamon, and salt into the bowl while stirring occasionally.
5. Beat the eggs together.
6. Gradually stir the eggs into the batter until everything is combined.
7. Mix in carrots, pecans, and vanilla until well incorporated.
8. Pour batter into prepared pan.
9. Bake on middle rack fr 60 minutes.
10. Cool in pan for 10 minutes.
11. Then turn out onto wire rack to cool completely.

Carrot Cake

Serves: 12
Recipe By: Prepared Not Scared

Ingredients:

1 cup dried shredded carrots
1 cup water
1 cup butter, softened
1 cup sugar
1 cup loosely packed brown sugar
4 eggs, beaten
2 tsp baking soda
1 tsp ground cinnamon
1 tsp salt
1 cup chopped walnuts
1 cup raisins, optional
2 cups flour

Directions:

1. Preheat oven to 350 degrees.
2. Grease a 9 x 13 pan.
3. In a small bowl combine dried carrots with water and let sit for 5 minutes to rehydrate, drain.
4. In a bowl cream together the butter, sugar, and brown sugar until combined.
5. Stir in eggs and combine mixture well.
6. In a large bowl, stir together flour, baking soda, cinnamon, and salt.
7. Add the re-hydrated carrots and stir to coat them with the dry ingredients.
8. Stir in walnuts and raisins
9. add the butter mixture and stir until batter is thoroughly combined.
10. Pour the batter unto the prepared pan and let sit at room temperature for 10 minutes before baking.
11. Bake for 35 minutes or until toothpick inserted into the center of the cake comes out clean.
12. Let cake cool completely before frosting.
13. After frosting top with additional walnuts and coconut.

Frosting Recipe

Ingredients:

2 cups confectioners' sugar
1/4 butter, softened
1/2 lb cream cheese, softened
1 tsp vanilla

Directions:

1. Using a mixer combine all ingredients until light and fluffy.