Easy Sweet and Tangy Barbecue Sauce

1 cup ketchup
1/2 cup brown sugar
1/4 cup spicy brown mustard
1tsp white vinegar
1tbs. A1 sauce

Mix ingredients well. Store in a covered container. Great on chicken.

Easy Pecan Cranberry Granola

2 cups rolled oats
1 cup brown sugar or sucanat
1/2 cup honey
1/4 cup olive oil
1 cup pecans
1/2 cup cranberries

Mix together rolled oats, brown sugar, honey, and olive oil, and pecans. Spread on a greased cookie sheet and bake in a 350 degree oven for 30 minutes, stirring every 10 minutes to keep from burning. Remove from oven and immediately stir in cranberries. Cool and store in an airtight container.

Ham and Cheese Grits Pie

1/2 lb diced cooked ham 
4 green onions
1/2 cup milk
6 eggs
1 cup swiss cheese


Saute ham and 4 chopped green onions until the onions are tender.  Layer the ham mixture evenly over the grits "crust".
Increase the oven temperature to 400 degrees

Whisk together milk and the 6 eggs; pour over ham mixture.  Sprinkle  swiss cheese evenly over the egg mixture.

Bake at 400 degrees for 35 minutes.  Let stand 10 minutes or so before serving.   This heats up really well the next day too!

CARROT CAKE

2 cups self-rising flour
2 teaspoons baking powder
1 ½ teaspoon soda
1 teaspoon salt
3 tablespoons cinnamon
1½ cups cooking oil
2 cups sugar
4 eggs
1 large can crushed pineapple undrained
2 cups grated carrots
1 1/2 cups chopped nuts


Sift all dry ingredients together and set aside. Mix oil, sugar, and eggs, beating after each addition. Add dry ingredients, Mix well, Stir in carrots, pineapple,and nuts. Grease and flour 13 X 9 pan. Bake at 325 for 35 minutes or until cake test done. Cool.



ICING

2 (8oz.) package cream cheese.
2 boxes 10X confectioners sugar
2 Sticks margarine
1 cup Walnuts (more if you like)

Cream margarine and cream cheese together. Add confectioner’s sugar. Blend well and then add nuts. Spread on Cake.

Recipe shared by: Brenda Gordan

Blueberry Lime Poundcake with Lime Drizzle

3 cups self rising flour
6 large eggs
2 cups sugar
1 1/2 cups butter (not margarine)
1/2 cup blueberries, fresh not frozen
1 tbs. lime zest
1 tsp. vanilla flavoring

Cream together butter and sugar until light and fluffy.Add eggs and flour (rotating eggs and 1/2 cup flour at a time). Mix well add vanilla flavoring and mix. Fold in blueberries and lime zest. Pour into a greased and floured bundt pan. Drizzle with Lime drizzle onece the cake is cooled on a cake rack.  (Lime drizzle recipe at the bottom)

Lime Drizzle

1 whole lime, juiced
3 tbs. powdered sugar
1 tsp vanilla

Mix all ingredients well.

Crab Cakes with Grits

1 lb. crab meat or imitation crab, chopped fine
1/2 medium onion, chopped fine
1/4 cup bell pepper chopped fine
1 cup parmesean cheese
1 cup bread crumbs
2 tps. mayonnaise
2 eggs
salt to taste
pepper to taste
garlic powder to taste

Chop crab fine and add all other ingredients. Mix well. In a frying pan add enough olive oil with 1/4 stick of butter and heat on medium. Pat out crab cakes and drop in hot oil. Cook until golden brown and then flip and cook the other side until golden brown. Drain on paper towel

Grits
1 cup grits
2 cups water
1tbs. butter
salt and pepper to taste

Bring water to a boil in a large pot. Add grits, butter,  salt and pepper. Cook on medium heat until grits reach a smooth and thick texture.

Place grits on a plate. Place 2 to 3 crab cakes on top. Top with a squeeze of lemon and grated cheddar cheese.

Blackberry Cake with Blackberry Cream Cheese Filling

CAKE
	1 box white cake mix
	1 3oz box blackberry fusion jello
	4 eggs
	1 single serving blackberry yogurt
	1/2 c oil
	1 c blackberry wine (i used manischewitz)
	1 c blackberries (fresh not frozen)
FILLING
	8 oz of cream cheese, softened
	1/2 c confectioners sugar
	1/2 c blackberry pie filling (my first time making this i couldnt find the pie filling and used blackberry preserves and it was very good)
	1/2 to 3/4 c sweetened whipped cream
FILLING TOPPER
	1 c blackberries (fresh or frozen, if frozen drained thoroughly)

Filling Topper
1 cup fresh blackberrries
any of your favorite cream cheese icing...I prefer a homemade one...
1 block cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
Beat the three ingredients together and you have beautiful icing.

Grease 2 9 in round baking pans and flour well

2

In large bowl mix cake mix and jello

3

Add eggs to bowl

4

Now add yogurt to bowl

5

Pour in oil

6

Pour in wine

7

Mix on low speed until moistened and then on medium speed for about 2 minutes or until all is blended

8

Pour batter into 2 greased and floured pans

9

arrange blackberries on top of batter in each pan. (Berries will sink to bottom while baking)

10

Bake in 350 degree preheated oven about 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove from oven and allow to cool completely

11

Filling: While cakes are cooling, Blend cream cheese and confectioners sugar together until nice and smooth. Add pie filling and mix well. Now fold in the whipped cream until all blended.

12

Invert first cake onto a cake plate. Flat side should be up

13

spread the cream cheese filling on top of the inverted cake

14

arrange blackberries on top of the filling. Now the invert second cake on top of this, (flat side should be touching the cream cheese filling) and push down gently to connect both cakes

15

Frost with whipped cream frosting (u can also use cream cheese frosting etc)And decorate with remaining black berries

16

Slice the cake and enjoy

This recipe has been shared from one of my favorite recipe sites (just a pinch) and I hope you will all enjoy it. Simply decadent.