Michelle’s Eggs

Mix eggs with the following:  bread crumbs, grated Parmesan cheese, oregano, garlic pepper, shredded cheddar cheese, swiss cheese cut into small pieces, Hellman's mayonaise (the secret sauce) 

Don't ask me measurements, I just throw it all in together and cook in a large covered frying pan (spray Pam on the pan so it doesn't stick).  The mayo fluffs up the eggs so two eggs looks like 3 or 4 

Michelle’s Baked Beans

Baked Beans

-  (1) Tall can of GRANDMA BROWN baked beans (I added a small can for our large group and still had lots left over)

-  (1) 28 oz. bottle of HEINZ ketchup

-  (1) lb. bacon

-  (1) cup of white sugar

-  Mix beans, ketchup, and sugar in a large roaster pan and set aside

-  Cut the pound of bacon in half (half strips) and cook 1/2 lb. of it until it is crisp (save the bacon grease)

-  After the bacon cools, break it into little pieces and add to the beans

....And here is the secret sauce (plug your ears Paula):

-  Pour the bacon grease over the beans and mix it all together

-  Lay the remaining bacon strips on top of the beans

-  Cover with foil and bake at 375 degrees for 30 minutes

-  Remove the foil and cook for another 15-20 minutes, or until bubbling and bacon on top is cooked

Michelle's Pictures

Lin's Carrot Coconut Cake

YIELD

Makes 1 (9-inch) double-layer cake

ACTIVE TIME

1 hour, 15 minutes

TOTAL TIME

3 hours, plus cooling time

INGREDIENTS

1. • 1 cup unsweetened shredded coconut
   • Nonstick vegetable oil spray
   • 2 1/2 cups all-purpose flour
   • 2 teaspoons baking powder
   • 1 1/2 teaspoons kosher salt
   • 3/4 teaspoon baking soda
   • 1 teaspoon ground cinnamon
   • 1 teaspoon ground ginger
   • 1 pound carrots, peeled, coarsely grated
   • 1 cup buttermilk, room temperature
   • 4 large eggs, room temperature
   • 1 cup granulated sugar
   • 3/4 cup (packed) dark brown sugar
   • 2 teaspoons vanilla extract
   • 3/4 cup vegetable oil
   • Classic Cream Cheese Frosting
   • 1 cup unsweetened coconut flakes
2. Special Equipment
   • 2 (9") round cake pans

PREPARATION

1. 1. Position rack in center of oven; preheat to 350°F. Spread shredded coconut in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 3–5 minutes. Let cool 5 minutes.
   2. Meanwhile, lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray.
   3. Whisk toasted coconut, flour, baking powder, salt, baking soda, cinnamon, and ginger in a medium bowl. Combine carrots and buttermilk in another medium bowl.
   4. Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla in a large bowl until pale and thick, about 4 minutes. Reduce speed to medium-low and gradually stream in oil. Add dry ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; beat until smooth. Divide batter between prepared pans; smooth top.
   5. Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 40–45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool completely.
   6. Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake, domed side down, on platter. Spread 1 1/4 cups frosting evenly over top. Place remaining cake, domed side down, on top. Spread top and sides with 2 cups frosting. Chill 30 minutes to let frosting set.
   7. Spread remaining frosting over top and sides of cake, swirling top decoratively. Press coconut flakes into frosting on sides of cake. Chill at least 30 minutes or up to overnight to let frosting set.
2. Do Ahead
   1. Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks.

Cooks' Note

Cake can also be baked in a greased 13x9" pan. Bake until a tester inserted into the center comes out clean, 30–35 minutes.

Diane's Tomato Salad with Cucumber and Mozzarella

¼ c olive oil

1/8 c balsamic vinegar

Juice of 1 small lemon (2 T)

1t dried oregano

1t dried basil

1T fresh parsley

Salt & pepper to taste

1 cucumber – diced

1 or more glove of garlic – minced

8 oz mozzarella – cubed

½ sliced red onion

1 container cherry tomatoes

Adjust flavor to your liking by adjusting oil and vinegar, s & p, etc.

Pictures from September 21-23, 2018