6 Bean Soup

 1 can of each drained:

    Kidney Beans

    Garbanzo Beans

    Great Northern Beans

1 can Chili 

2 cans Pork and Beans

Bacon

Onion

Green pepper

1 cup Ketchup

1/2 cup brown sugar

Simmer 4-5 hour in crock pot.

The Best Lemon Loaf

 3 large eggs

1 cup granulated sugar

1 cup sour cream or greek yogurt

1/2 cup canola oil

2 TBS lemon zest

1 to 2 TBS. lemon extract, to taste.

1 1/2 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. salt, or to taste.

Lemon Glaze

1 cup confectioners' sugar

3 TBS lemon juice, or as necessary for consistency

1-Preheat oven to 350*. Spray a 9x5 inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.

2-Loaf-to a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.

3-Drizzle in the oil while whisking to combine.

4-Add the lemon zest, lemon extract, and whisk to combine. 

5-Add the flour, baking powder, salt, and stir until just combined, don't overmix.  Some lumps will be present and that's okay, don't try to stir them smooth

6-Turn the batter out into prepared pan, smoothing the top lightly with a spatula.  Bake for about 50-52 min or until top is domed and toothpick inserted in the center comes out clean.

7-Allow loaf to cool in pan on top of a wire rack for at least 30 minutes before turning out onto rack to cool completely before glazing.

8-Lemon Glaze- To a small bowl, add the confectioner's sugar and slowly drizzle in the lemon juice while whisking until smooth and combined.  You may need to play with the sugar and lemon juice amounts a bit as necessary for desired consistency and flavor.

9-Evenly drizzle glaze over bread before slicing and serving.  

Bacon Crackle Corn Bake

 6 slices of bacon, cut into 1/2 inch pieces

2 TBS. all purpose flour

1/2 tsp. minced fresh garlic

1 TBS. chopped fresh parsley

1 TBS. chopped fresh chives

1/2 cup chopped onion

1/2 tsp. salt

1/2 tsp. pepper

1 cup sour cream

2 - 16 oz. pkg. frozen corn (thawed & drained)

Heat oven to 350.  In skillet cook bacon over medium-high heat stirring occasionally until partially cooked.  Add onion; continue cooking until bacon is browned.  Drain off fat except for 1 TBS; set bacon and onion aside.  Stir flour, salt, pepper and garlic into reserved 1 TBS fat.  Cook over medium heat stirring constantly until smooth and bubbly.  Stir in sour cream, corn and 1/3 of bacon and onion mixture.  Pour into 1 1/2 quart casserole dish sprinkle with remaining bacon and onion mixture.  Bake for 25-30 minutes or until heated through.  Sprinkle with parsley and chives.

Carrot Cake Roll

 Cake:

 3 large eggs

 2/3 cup granulated sugar

 2 Tbsp oil 

 1 tsp vanilla extract

 3/4 cup all-purpose flour

 1/2 tsp baking powder

 1/2 tsp baking soda

 1/2 tsp salt

 1/2 tsp ground cinnamon

 1/2 tsp ground ginger

 1/4 tsp ground nutmeg

 1/8 tsp ground cloves

 2 cups shredded carrots (loosely packed into measuring cup)

Filling: 

 6 ounces cream cheese room temperature

 4 tablespoons butter room temperature

 2 cups powdered sugar

 1 teaspoon vanilla extract

 Powdered sugar for dusting

Directions:

1. Preheat oven to 375 degrees Fahrenheit. Line a half sheet tray/jelly roll pan with parchment paper. 

2. In a large bowl, whisk the eggs at until frothy and dark, beat in the sugar, oil, and vanilla.

3. Slowly add: flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves 

4. Fold in the carrots. Spread batter evenly into the prepared pan.

5. Bake at 375˚F for 10-13 minutes. Cake will spring back when touched or toothpick will come out clean from center when done.

6. Flip out onto a towel dusted with powdered sugar

7. Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.

8. While the cake is cooling, make the frosting. Beat the butter and cream cheese together until smooth. Beat in powdered sugar and vanilla.

9. When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least thirty minutes to one hour. Dust with powdered sugar, then slice and serve. Cake can be wrapped in plastic and frozen for up to one month