Carrot Cake with Cream Cheese Icing

It is Chris' birthday tomorrow and he has requested his favorite cake... Carrot cake!  I got this recipe from a Mrs Fields cookie book.  The only change I made is to leave out the raisins and walnuts (1 cup each if you would like to add them.)  And the icing recipe is mine.

2 1/2 cups flour
2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1 cup light brown sugar
1 cup sugar
1 1/2 cups butter, softened
3 eggs
2 tsp vanilla
3 cups grated carrots
1/2 cup crushed pineapple, drained

Preheat oven to 350.  Grease and flour 2 9-inch cake pans or one 9x13 pan.
In a large bowl, combine flour, baking soda, salt, cinnamon, and sugars.  Add butter, vanilla, and 1 egg.  Blend on low speed.  Increase to medium and beat for 2 minutes.  Scrape down sides of the bowl.  Add the other 2 eggs, one at a time, beating 30 seconds after each one.  Add carrots and pineapple.  Blend on low until thoroughly combined.  Pour batter into prepared pans.  Bake 25-30 minutes for 9-inch pans or 40-45 minutes for the 9x13 pan.  Cake is done when a toothpick inserted in center comes out clean.  Cool in pans for 10 minutes and then invert onto cooling rack.

Cream Cheese Icing

8 oz cream cheese, softened
1/2 cup butter, softened
2 tsp vanilla
3 cups powdered sugar (approximately)

Beat cream cheese and butter on medium speed.  Add vanilla.  Gradually add powdered sugar.  Beat until smooth.

Momma's Chili

This is our absolute favorite chili recipe!  We probably ought to call it nacho chili because that is how Chris likes to eat it, on his nachos.  This is my original recipe.  At the prompting of my dear husband, I actually wrote this recipe down.  Usually when I create a recipe, I just store the recipe in my head, so of course, it's different every time, which frustrates my chef husband.  This one I actually wrote down and it is fabulous every time!  (And Chris is happy!)

1 pound extra lean ground beef
1 bell pepper, chopped
1 medium onion, chopped
1 clove garlic, minced
1/2 tsp garlic salt or to taste
1 T chili powder
1 tsp cumin
1 T canned chipotle pepper in adobo
1 T beef bouillon
30 oz red beans, rinsed and drained
30 oz spaghetti sauce
15 oz canned tomatoes with chilis

Saute onion, bell pepper, and garlic with ground beef until ground beef is browned.  Add remaining ingredients and simmer for about 30 minutes.  Enjoy!  Serves 8-10.