This month, The North Carolina Egg Association provided us with these delicious recipes.  We have got you covered if you need a quick weeknight dinner idea or a delicious dessert for Easter.  Eggs are delicious, nutritious and economical.   They are loaded with protein and most importantly, they cook up quick when I’m fixing breakfast for dinner.  Our North Carolina Egg farmers are an important part of our economy so next time you are in the store, remember: It’s Got to Be NC Eggs!

Preheat oven to 350°. Grease and flour three 8-inch round cake pans or two 9-inch round cake pans; set aside.

In a large bowl, combine flour, baking soda, baking powder, salt, sugar, and cinnamon; stir well. Add vegetable oil and eggs; blend well with an electric mixer at medium speed. Stir in vanilla, shredded carrots, pineapple, and coconut.

Ladle batter into prepared pans, dividing equally. Bake for 30 to 40 minutes, or until a cake tester inserted in the center of layers comes out clean. Let cake layers cool for 10 minutes in pans. Invert onto cooling racks and let cool completely.

Ice cake layers with Decadent Carrot Cake Icing:

• 2 (8-ounce) packages cream cheese, softened
• 1 cup butter, softened
• 6 cups confectioners’ sugar
• 3 cups flaked, sweetened coconut

In a large bowl, cream together cream cheese and butter with an electric mixer at medium speed. Gradually add confectioners’ sugar, beating until smooth. Stir in coconut.

• 1 pound ground beef (or ground turkey)
  
• 1 cup chopped onion
  
• ½ teaspoon salt
  
• 1 cup grated cheddar cheese
  
• ½ cup baking mix
  
• 1 cup milk
  
• 2 large eggs
  

Pre-heat oven to 400 degrees F.  Grease a 9” pie plate.  Brown the beef and onion in a skillet.  Drain.  Stir in salt.  Spread in pie plate and sprinkle with cheese.  Whisk together the baking mix, milk and eggs in bowl until blended.  Pour this over beef.  Bake for 25 minutes. 

Makes 6 servings

• 11”-12” precooked pizza shell or Boboli crust
  
• 1 Tablespoon margarine
  
• ½ cup diced, cooked potatoes
  
• ½ cup cooked, crumbled sausage
  
• ½ cup diced vegetables (onions, red or green peppers)
  
• 6 large eggs
  
• 1 cup grated mozzarella cheese
  

Preheat oven to 425 degrees F.  Place margarine in sauté pan over medium heat.  Add potatoes, sausage and vegetables and heat thoroughly.  Add eggs and lightly scramble.  Spread cooked scrambled egg mixture on crust.  Top with mozzarella cheese.  Bake for 10-12 minutes until cheese is melted.

Bread Pudding

(Nice option for Easter Holiday meal)

I suggest using rum to plump the raisins or fruit juice.  The extract has a distinct flavor that is a little overpowering in this recipe.  This is a great recipe for the holidays or when you need dessert for a crowd.

• Cooking spray
  
• 2/3 cup golden raisins
  
• ¼ cup rum
  
• 16 ounces French bread or rolls – cut into 1-inch cubes (about 12 cups)
  
• 1/3 cup butter, melted
  
• 5 large eggs
  
• 1 cup sugar
  
• ½ teaspoon ground cinnamon
  
• ½ teaspoon ground nutmeg
  
• 1 ¾ cups milk
  
• 1 can (13.5 or 14 oz.) unsweetened coconut milk
  
• ½ cup sliced natural almonds (about 2 oz.)

Preheat oven to 350 degrees F.  Evenly coat the bottom and sides of 13x9x2-baking dish with cooking spray and set aside.  In small bowl, soak raisins in rum* and set aside.

Spread bread cubes on 1 to 2 large baking sheet(s).  Bake, in two batches, if necessary, until bread cubes are lightly dried, about 4 to 5 minutes.  Place bread cubes in a large mixing bowl.  Pour on melted butter.  Lightly stir.  In medium bowl, beat together eggs, sugar, cinnamon and nutmeg until sugar is dissolved.  Stir in milk, coconut milk, almonds and reserved raisins with rum.  Pour over bread cubes.  Stir until well mixed.  Let soak 10 to 15 minutes, stirring occasionally.  Spoon the bread mixture into the prepared dish.  Bake in preheated oven until knife inserted near center comes out clean, about 50-60 minutes.  Serve warm or cold.

*Note:  If you would rather not use real rum to plump and flavor the raisins, you may substitute either rum extract (from 2 teaspoons for a light rum flavor to 2 tablespoons for heavy flavor), along with enough water to make ¼ cup or use ¼ cup fruit juice.

Makes 10-12 servings

Optional: Orange Sauce, in a saucepan, combine 1 cup orange juice, ½ cup sugar and 1 Tablespoon cornstarch, over medium heat, cook and stir until thickened and bubbly.