Kristina TiaTia

Corn Chowder

Rolls

Carrot Bars

Corn Chowder

1/2 onion

1 stick butter

4 (or more) potatoes

2 cans chicken broth

2 cans corn

2 can cream of celery soup

1 cup half and half

2 cups cubed ham

Chop the onion and potatoes into small pieces.  Melt butter into pot and add potatoes and onions.  After butter has melted, add chicken broth.  Boil until potatoes are cooked.  Add cream of celery, stir and make sure there are no lumps.  Add corn, ham and half and half.

Carrot Bars

1 cup flour

1 tsp. baking soda

1 tsp. cinnamon

1/4 tsp. salt

2 eggs

1 cup sugar

2/3 cup oil

2 (4 oz) jars carrot baby food

1 tsp. vanilla

Preheat oven to 350.  Grease 13x9 inch baking pan.  In medium bowl combine flour, baking soda, cinnamon and salt.  Set aside.  Place eggs, sugar and oil in a large bowl.  Beat with a spoon until combines.  Beat in baby food and vanilla.  Stir in flour mixture.  Pour into pan.  Bake 20-25 min.

Frosting

3 oz. cream cheese, softened

1/4 cup butter

2 cups powdered sugar

1 tsp. vanilla

Place cream cheese, butter and vanilla in a bowl.  Beat with electric mixer on medium speed until smooth.  Gradually beat in powdered sugar until desired consistency.  Spread onto top of cooled baked cake.  Cut into bars.  Store, covered, in refrigerator.