Thanksgiving Potatoes

4 red potatoes
1/4 Cup melted butter
1/2 Cup chedder cheese
4 oz. sour cream
salt & pepper
1/2 Cup chopped onion

Boil potatoes until soft. Drain, cool, cut into 1 inch cubes. Saute 1/2 Cup chopped onions in butter. Toss with potatoes and other ingredients. Spoon into greased baking dish. Bake at 350 degrees for 30 minutes or until bubbling. Can be made the day before.

Carrot Cake with Cream Cheese Frosting
Cake
2 3/4 /cups grated carrots
1 cup pure'ed pineapple
2 1/4 cup flour or cake flour
1 1/2 cups sugar
1/2 cup brown sugar
1 tsp. baking powder
1 1/4 tsp. baking soda
4 eggs
1 cup vegetable oil
2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt

Optional Add Ins
1/2 cup nuts and/or raisins

Frosting
16oz. cream cheese
5 cups confectioner's sugar
2 tsp. vanilla extract

Pre-heat oven to 350 degrees. Grease and flour 2- 9inch cake pans.

Mix dry ingredients together in a large bowl. Blend in oil then beat in eggs 1 at a time. Stir in pineapple prue'e and carrots and mix util well blended. Pour into the two greased pans and bake for about 30 minutes or until a cake tester comes out clean. Remove cakes from oven and allow them to set for 3-5 minutes. Remove from pans and cool completely on a wire rack before frosting.
Beat cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioner's sugar. Frost cake when it is completely cooled.

Makes a double layer nine inch cake