This week’s column is dedicated to Carmen and Reggie Sanchez of Arizona — good neighbors and good friends. Carmen gave me the following recipe:

Oregon Carrot Cake

2 cups of sugar

3 eggs

1 1/2 cups cooking oil

3 cups flour

2 teaspoons baking soda

1 teaspoon salt (if desired)

1/4 teaspoon cinnamon

1 teaspoon vanilla

2 cups grated raw carrots

1 1/2 cups crushed pineapple, drained

1 cup coconut

1 cup chopped nuts

Beat sugar and eggs together. Add cooking oil and blend in. Stir in by hand the vanilla, carrots, pineapple, coconut and chopped nuts. Bake 45 to 50 minutes in a 9-by-13-inch pan at 350 degrees or until toothpick inserted in center comes out clean. Spread with cream cheese frosting.

Cream Cheese Frosting

1 (3 ounce) package cream cheese

1/3 cup butter

2 cups powdered sugar

1 teaspoon vanilla

Mix ingredients with mixer and spread on cooled cake.

If your canine companion has had a tough winter, why not make him a treat.

Rover’s Rewards

1/3 cup margarine

3/4 cup hot water

2 teaspoons sugar

1/2 cup powdered milk

1 teaspoon bouillon granules

1 egg, beaten

3 cups whole wheat flour

In a large bowl pour hot water over margarine, stir in sugar, powdered milk, bouillon and egg. Add flour 1/2 cup at a time, mixing well after each addition. Knead three or four minutes, adding more flour if necessary to make a stiff dough. Pat or roll out to 1/2 inch thickness and cut out with a small cookie cutter. Place on greased baking sheet. Bake at 325 degrees for 45 minutes. Allow to cool and dry out hard.

Our thought for the week: Nobody really cares if you’re miserable so you might as well be happy.