4 Cups sliced carrots, partially cooked ( I use frozen carrots)

1 tablespoon butter or margarine

1/2 cup chopped onion

1/2 cup grated cheddar cheese

1 can sliced water chestnuts

1 can cream of celery soup

Add butter to drained carrots while hot. Toss carefully with rest of ingredients.  Place in buttered casserole.

Top with 1 to 1 1/2 cups of PepperidgeFarm Herb stuffing tossed with 1/2 stick melted butter.  Bake at 350 degrees until bubbly and crumbs are lightly browned, approximately 30 minutes.

Can be prepared in advance and refrigerated until needed.  Bake for 45 minutes to 1 hour if casserole is cold.



For the Cake:

  • 1 1/2 cups butter  (softened)
  • 3 cups granulated sugar
  • 5 large  eggs
  • 3 cups all-purpose flour
  • 2 teaspoons lemon extract
  • 3/4 cup 7up
  • 10 ounces maraschino cherries (drained and juice reserved)

For the Glaze:

  • 2 cups powdered sugar
  • 1 teaspoon lemon extract
  • 3-4 Tablespoons milk


  • Preheat the oven to 325 degrees.
  • In large bowl mix together your butter and sugar until light and fluffy.
  • Add in your eggs and continue to mix until blended.
  • Add in your flour and mix again until smooth.
  • Pour in your lemon extract and 7up and beat to combine.
  • Fold in your cherries.
  • Grease a bundt pan with shortening, then dust it with flour.
  • Spread the batter into a greased & floured bundt pan and bake for 1 1/2 hours or until center is set.
  • Allow the cake to cool for 10-15 minutes in the pan.
  • Turn  the cake onto serving dish and let cool slightly and then using a  skewer poke holes all over the top of the cake and pour your reserved  cherry juice slowly over the top making sure the juice gets soaked up.  It's ok for it to seep to the bottom to soak as well.
  • Let cool completely.
  • Meanwhile mix together your glaze ingredients and drizzle over the top of your cake.
  • Top with more cherries if desired.(recipe from: