Misty Francom's Lime Cilantro Rice

This recipe is incredible and easy to make. Serves four.

1 T. olive oil
1 c. rice
1 1/2 c. chicken broth
2-3 garlic cloves, minced
2 T. fresh lime juice (Just use the juice of one lime. It is a bit more.)
Zest from one lime
1/2 c. cilantro, chopped
1 t. salt

Add the oil to pan and heat on low. Add garlic and rice to the oil and saute fro 2 minutes on medium heat, stirring frequently. Add chicken broth, salt, and lime juice, and bring to a boil. Cover and cook on low for 15 minutes (or follow package directions).

When rice is done add lime zest and chopped cilantro. Stir to mix in. Serve immediately.

Julie Ehlers' Carrot Cake

This carrot cake is di-vine. Supermoist and delicious.

Combine these dry ingredients:

2 c. flour

2 t. baking soda

1/2 t. salt

2 t. cinnamon

In a separate bowl, beat the following until smooth:

3 eggs

2 c. sugar

3/4 c. vegetable oil

3/4 c. buttermilk (or regular milk with a little lemon juice in it)

2 t. vanilla

Add the dry ingredients to the wet at low speed until blended. Fold in the following:

2 c. grated carrots

1 8-oz. can crushed pineapple, drained

1/2 c. flaked coconut

1 c. chopped pecans

Bake in a greased and floured pan at 350 until a toothpick comes out clean. 30-35 minutes for a 9"x13" pan. 35 min for a sheetcake. Makes 3 round layers as well.

Our Favorite Cream Cheese Frosting

8 oz. cream cheese

2 Tb. butter

2 t. vanilla

4 c. powdered sugar

Dash of salt

Beat cream cheese, butter and vanilla until smooth. Gradually add sugar and salt. If necessary, add milk.