Favorite Recipes of 2010 by Karla

This got started because of a recipe chain letter............I can't post just one recipe......I went to my recipe blog to find a recipe and decided to post my favorite new recipes from this year......and since I copied these from my blog....you get the story that goes with each recipe too.....If you were really wanting recipes you got them.....otherwise delete them......enjoy!!! Love, Karla

Hang on this is long............and yes all these recipes are already on here.....just not all together on one post...

At work I was asked to be incharge of the luncheon for the annual Support Specialist Meeting. I ordered the Costa Vida taco buffet and then wanted to make a dessert to go with it. On the web I typed in Mexican Dessert and several options popped up. I combined several recipes and came up with my own version. I reduced the fats, sugars and calories significantly but it still tastes good. Steve says, "This recipe is a keeper, probably one of my favorites". Since Steve is not a big dessert eater I think that comment says a lot. My first one I took to Jake's birthday party and everyone liked it. Then I doubled the recipe and made a jelly roll pan full for the luncheon. Everyone there really liked it and wanted the recipe too. So.....here it is!!

Karla's Cinnamon Cheesecake..........aka: Sopapilla Cheesecake
1 - 8 ounce package cream cheese, softened (reduced fat is ok)
1/2 c. sugar
1 t. pure vanilla
2 - 8 ounce cans refrigerated crescent rolls (reduced fat is ok)
1/4 c. sugar
2 t. cinnamon
3 T. butter, melted (could probably cut to 2T.)
3 T. honey
Beat together: the cream cheese, 1/2 c.sugar and vanilla until smooth and creamy. (If you don't beat it enough it will be hard to spread.)
Spray the counter and a rolling pin and roll one can of crescent roll dough into a 9x13 inch rectangle. Carefully lift and move the dough into a sprayed 9x13 inch pan. Spread the cream cheese mixture evenly over the dough. Roll the second can of crescent roll dough the same way you did the first can and place this piece of dough over the cream cheese mixture.
Pour melted butter over the top of the dough and spread over the dough.
Stir together 1/4 c. sugar and cinnamon and sprinkle over the butter.
Bake at 350 for 25 minutes, until golden brown. Remove from the oven and drizzle with honey while still hot. Cool completely in the pan before cutting. These are rich so I didn't cut too big of a piece. (9x13 = 16 servings)
For the jelly roll pan (Cookie sheet), I doubled the above recipe.
I baked it for 30 minutes and I cut it into 32 servings.
I also made it using my Cool Rise Roll Dough.......rolled really thin.....it worked and tasted good, but it is definitely better using purchased crescent roll dough. In a pinch it would work and is way cheaper to make this way. However, the TWINS say they like it best made with Cool Rise Dough.....you'll have to decide for yourself!

My daughter, Katie shared this one......
GRAPE SALAD
8 c. seedless red and/or green grapes
8 oz. sour cream (reg. or low fat)
8 oz. cream cheese (reg. or low fat)
1 t. vanilla
1/2 c. sugar (or splenda)
1 c. chopped pecans (or peanuts or walnuts)
1/2 c. brown sugar
Mix grapes together in bowl and set aside.
Mix together the sour cream, cream cheese, vanilla and sugar, beat well and set aside.
Mix together the nuts and brown sugar, set aside.
Place a layer of grapes in serving bowl. Top with a layer of sour cream mixture. Repeat layers once or twice more as desired, ending with the sour cream mixture on top. Sprinkle the nut mixture over the top and chill. Best if chilled overnight.
When Katie makes this she doesn't make the layers, but mixes the grapes with the sour cream mixture and sprinkles the nut mixture over the top.

For my Sweet 16 Garden Party last week I wanted to make something using fresh herbs because we were going to learn about herbs. After a little research and a few changes this is what I came up with. The girls liked it and so does my family. I definitely think this recipe is a keeper.
Herbed Cream Cheese
16 oz. cream cheese, softened (light is fine)
1/2 c. butter, softened
2 cloves minced garlic OR 3/4 t. garlic powder (my fresh garlic isn't quite ready to harvest)
2 T. each fresh herbs, chopped: dill, parsley, basil, thyme, lemon balm, chives (my basil isn't ready yet)
1/2 t. salt
1/8 t. pepper
1 t. grated lemon peel
1 T. lemon juice or milk, more if needed; for desired consistency ( iused Lemon juice)
Mix cream cheese & butter together. Add remaining ingredients and beat well. Form into a ball and chill for 2 hours. Decorate with fresh herbs at serving time. Serve with crackers.
I spread some of this on flour tortillas and rolled them up and sliced them into mini pinwheel sandwiches. They were really good too.

My 2 new crock pot favorites.....I love cooking in crock pots!!
Lemonade Chicken
Spray crock pot with cooking spray and put in: (3 to 4 ½ qt. Crock Pot)
4 chicken breasts
Mix together:
6 oz. frozen lemonade, thawed
3 T. brown sugar
1 T. vinegar
¼ c. ketchup
Pour over the chicken. Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
Thicken the liquid and serve over potatoes or rice.
Also made this in the roaster oven for our YW Fancy Nancy Dinner at Ward YW camp for 50 people. YUMMY!

Cherry Jubilee (Make any flavor you like)
Spray crock pot with cooking spray and dump in: (4 1/2 to 6 qt. Crock pot)
2 cans (21 oz. each) cherry pie filling
Sprinkle with:
1 yellow cake mix
Pour over:
½ c. melted butter or margarine
Cover and cook on HIGH for 2 hours or on LOW for 4 hours.
Serve with vanilla ice cream or whipped topping.

This recipe came from my "UTAH JAZZ FANS". Thanks Ellen & Sue!!! They say they make this before every Jazz game....
Speaking of Utah Jazz, I think I should share this story first. When Katie was playing basketball at Snow College and spending quite a bit of time with my sister Kristen and her family this happened one day. Tyler, Josh and Kelsey are in the driveway playing basketball. Tyler says, "I'm Michael Jordan", Josh says, "I'm Karl Malone", Kelsey says, "I'm Katie". That story makes me smile.....I love IT!!!!!
Katie and Kelsey still to this day share a special relationship that goes even deeper than basketball.
So here is the recipe.......
CARMELLOW CORN.........AKA: KARMELO MALONE CORN
1/2 c. butter or margarine
1/2 c. brown sugar
3 c. miniature marshmallows
2 qt. popped popcorn
nuts, optional
Microwave butter & sugar 1 to 2 minutes. Stir in marshmallows. Cook 1 more min. Pour over popcorn (and nuts). Make into balls or serve in bowls.
FAST, EASY, and GOOD!!!

Here is what $1 Million Dollars tastes like.......
The 2008 Pillsbury Bake Off Winner by Carolyn Gurtz!!!
98% out of 154 people said they would make these cookies again.
When Connor and I made them I found I needed more filling for the center balls. Next time I would use 1 c. peanut butter and 1 c. powdered sugar instead of 1/2 c. of each. Connor and Great Grandpa Atkinson really liked them!!!
DOUBLE DELIGHT PEANUT BUTTER COOKIES
1/4 cup Peanuts, finely chopped (originally called for dry roasted, I don't like dry roasted) OPTIONAL
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup JIF® Creamy Peanut Butter (I use 1 c.)
1/2 cup powdered sugar (I use 1 c.)
1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies, well chilled OR make the Peanut Butter Cookie Recipe on pg. 175 of the Atkinson Cookbook and use 2 1/2 c. peanut butter & powdered sugar for the filling & drizzle with melted chocolate (see details below)
DIRECTIONS
Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls. (1/2 a scoop with my smallest cookie scoop)
Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with CRISCO® Original No-Stick Cooking Spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
Now when I make these I use Craig's recipe for Peanut Butter Cookies found in the Atkinson Cookbook on page 175. This makes a big batch so when I make the filling for the middle I use about 2 1/2 c. peanut butter and 2 1/2 c. powdered sugar. I roll them into balls using 1/2 a scoop of my smallest cookie scoop. I don't usually add the peanuts. They are good but don't seem to stay on the cookies real well. These are a bit time consuming but they are very good. Last time I melted a few chocolate chips, stirred in a little oil to thin it and then put it in my pastry bag, then I drizzled a little chocolate over the top of them. It was a great finishing touch!!

Alisha Youngberg posted this recipe on facebook. I made them yesterday and they are really good. Thanks Alisha!!!
COCONUT BANANA MUFFINS
Stir together and set aside.
1 1/4 c. flour
1 t. baking powder
1/4 t. salt
Place in mixer bowl.
2 mashed bananas
1/2 c. butter or margarine
2/3 c. sugar
1 egg
1/2 t. vanilla
2/3 c. coconut (can save some out to sprinkle on top of batter if desired).
Beat well and then add dry ingredients, mix just until blended. Pour into sprayed muffin tins. Bake at 375 for 20 to 25 minutes. Makes 10-12 muffins.

this is my favorite salad we make at YW Camp.....great for summer!!!
BERRY FLUFF
2 lg. (32 oz) vanilla yogurt
16 oz. Cool whip
2 small pkgs. Vanilla instant pudding
2 pkgs. (6 cups) frozen berries, blueberries, raspberries, or even mandarin oranges

I made up this recipe for Lindsey's Twin's Baby Shower because I wanted something really gooey ....they were a hit!!
Gooey Carmel Cinnamon Rolls
Gooey Carmel
melt together in the microwave:
1/2 c. butter or margarine
1 c. brown sugar
Stir well and add 2 T. karo syrup. Stir and set aside.
Place cupcake papers on a cookie sheet and spray them with cooking spray and them put about 1 tablespoon of the Gooey Carmel mixture in each one.
Take one third of a batch of cool rise dough and roll into a rectangle (about 14x7 inches).
Spread with butter or margarine. Sprinkle with brown sugar and cinnamon. Roll up and slice into 10 cinnamon rolls and place one slice in each cupcake paper. Rise for about 20-30 minutes and bake at 375 for 15 minutes. Cool slightly and frost while still warm.
Frosting
1/3 c. melted butter or margarine
4 - 5 c. powdered sugar
1 t. vanilla
1/4 - 1/2 c. milk
Stir until desired consistency; adding more powdered sugar or milk as needed.
This is enough gooey carmel and frosting for a whole batch of cool rise dough; which makes about 30 cinnamon rolls or a cookie sheet full. You do not have to use the cupcake papers, and you can make them bigger if you want.

And here are a couple more ideas for your Cool Rise Dough....I taught another class .....Breakfast, Lunch or Dinner with one basic recipe......and dessert too....
Meatball Muffins
1/2 batch of Cool Rise Roll Dough
1/2 cup marinara sauce OR spaghetti sauce OR tomato sauce seasoned with Italian Seasoning
12 frozen cooked Italian style meatballs
½ c. grated mozzarella cheese, or cheese of choice
2 tablespoons butter, melted
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
extra sauce, if desired, and you may want to warm it
Spray counter lightly with non-stick cooking spray. Roll out a piece of dough (divide dough into 12 pieces, a 1½ inch ball) into a 5-inch circle. Place 1-2 tablespoons sauce in the center of each circle. Top with 1 meatball and sprinkle with cheese. Pull dough up around filling to completely enclose and pinch to seal. Place seam side down in a sprayed muffin tin, makes 12. Brush each one with butter and sprinkle with Parmesan cheese and Italian seasoning. Let rise 20-30 minutes and bake at 350 for 20-25 minutes. Serve warm with or without extra sauce.
Pizza
For a 12” pizza crust use 1/3 of a batch of dough. Spray a 12 inch pizza pan and roll dough out on the pizza pan forming a ridge around the outside edge. Bake at 400 for 5 minutes. Spread pizza sauce over the crust. Sprinkle with grated cheese, and whatever other toppings you like, sprinkle with a little more cheese. Bake at 350 for 12 to 15 minutes.
Hint: For a fresh fruit or fresh vegetable pizza cook the crust completely before adding toppings. Bake at 400 for 5 minutes. Remove from oven and gently press down all the bubbles. Return to oven for 10 to 15 minutes.
Steve loves these!! And they are fast and easy too!!

German Chocolate Pizza
1/3 of a batch of Cool Rise Roll Dough
14 oz can sweetened condensed milk
1 cup chopped walnuts or pecans
1 cup shredded coconut
1 1/2 cups milk chocolate chips
Spray a 12 inch pizza pan and roll dough out on the pizza pan forming a ridge around the outside edge. Bake at 400 for 5 minutes. Spread about ½ (or less) of the can of sweetened condensed milk over the crust, sprinkle with nuts, coconut, chocolate chips and drizzle the remainder of the sweetened condensed milk over the top. Bake at 350 for 12-15 minutes.

This recipe just came from my cousin, Eilleen. I roll my Cool Rise Roll Dough real thin. If you want a fun Easter Story Cookie Recipe see pg. 162 in the Atkinson Family Cookbook.
HAPPY EASTER!
"I received this recipe and the scripture activity that I have included and thought some of you might want to use it or pass it on. What a wonderful way to remember and celebrate Jesus Christ.
May you all have a blessed Easter and year.
Love,
Eilleen Whiteley Waddell"

Resurrection Rolls
Yield 8 rolls
* 1 (10 ounce) can refrigerated crescent dinner rolls (or Rhodes dinner rolls dough, thawed)OR Cool Rise Roll Dough
* 8 large marshmallows
* 1/4 cup melted butter
* 2 tablespoons ground cinnamon
* 2 tablespoons white sugar
1. Preheat oven to 400 degrees F Lightly grease a baking sheet.
2. Separate crescent rolls into individual triangles.
3. In a small bowl, mix together cinnamon and sugar.
4. Dip a marshmallow into melted butter, then roll in sugar
mixture. Place marshmallow into the center of a dough triangle.
Carefully wrap the dough around the marshmallow. Pinch the seams
together tightly to seal in marshmallow as it melts. Place on a baking
sheet. Repeat. (If using Rhodes rolls, allow to rise. If you would
like, make these the night before and "seal" them in the oven overnight to rise.)
5. Bake in a preheated oven until golden brown, about 15 minutes.
Talk about how the marshmallow represents Christ's body. The butter
and cinnamon sugar can represent the oils and dressings that the body
was prepared with. Have the children wrap the marshmallows, but make
sure that you check that all of the seams are sealed, use a little
water for spots that aren't sticking well. Place them on a cookie
sheet and after you put them in the oven and shut the door, place a
piece of tape over the door to represent how the tomb was "sealed".
When the rolls come out of the oven they will be hollow inside, just
as the tomb where Christ was laid was found empty. Have a blessed Easter.
The Savior's Last Week
Saturday- Raising of Lazarus Jn 11:1-46
Sunday (one week before Easter)- Christ's Triumphal Entry: Mt 21:1-11,Mk 11:1-10, Lk 19:29-44, Jn 12:12-19
Monday- Jesus cleanses the Temple: Mt 21:12-13, Mk 11:15-18
Tuesday- Jesus teaches in the Temple, is anointed: Mt 21:28 - 23:29,
Mk 12:1-44, Lk 20:9 - 21:4, Jn 12:2-11
Wednesday- Enemies plot against Jesus: Mt 26:14-16, Mk 14:10-11, Lk 23:3-26
Thursday- The Last Supper: Mt 26:17-29, Mk 14:12-25, Lk 22:7-20, Jn 13:1-38; Gethsemane: Mt 26:36-46, Mk 14:32-42, Lk 22:40-46; Jesus' arrest and trial: Mt 26:47 - 27:26, Lk 22:22 - 23:25, Jn 18:2 - 19:16
Friday- Christ is crucified: Mt 27:27-56, Mk 15:16-41, Lk 23:26-49, Jn 19:17-30; Christ is buried: Mt 27:57-66, Mk 15:42-47, Lk 23:50-56, Jn 19:31-42
Saturday- Christ is in the Spirit World: D&C 138:12-19, 1 Peter 3:19
Easter Sunday- The empty tomb: Mt 28:1-10, Mk 16:1-8, Lk 24:1-12, Jn 20:1-10; Mary at the tomb: Mk 16:2-13, Jn 20:11-18; Jesus appears to disciples: Mk 16:14, Lk 24:36-43, Jn 20:19-25

And yes I saved the best for last......I think this recipe has lots of possibilities!! It is a definite keeper!! Baking the cheesecake in water really made it creamy and wonderful. Before when I have baked cheesecakes I felt like the texture was weird and dry...not this one!!
Chocolate Raspberry Cheesecake
1 1/2 c. cream filled chocolate sandwich cookie crumbs
2 T. melted, butter
4 - 8 oz. pkgs. cream cheese, softened
1 1/4 c. sugar
1 c. sour cream
1 t. vanilla
3 eggs, lightly beaten
9 oz. semi-sweet chocolate pieces (1 1/2 c.)
1/2 c. raspberry jam
TOPPING - (AKA: Ganache)
6 oz. semi-sweet chocolate pieces (I prefer milk chocolate - 1 c.)
1/3 c. heavy whipping cream (I added 1 T. corn syrup & 1/2 t. vanilla)
optional: fresh raspberries & whipped cream OR make a raspberry sauce
Place a greased 9 in. springform pan on a double layer of heavy duty foil. Securely wrap foil around pan.
Combine cookie crumbs and butter, press into bottom of prepared pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs, beat on low just until combined. Set aside 1 1/2 cups of batter and pour remaining batter over crust.
In a microwave bowl melt chocolate on 50% power stirring every minute until melted. Stir in jam until well blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter - do NOT swirl. (NEXT TIME I THINK I WILL SWIRL IT) Place springform pan in a large baking pan and fill large outer pan with 1inch of hot water.
Bake at 325 for 65 to 75 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen, cool 1 hour longer.
For topping place, chocolate pieces in small bowl. In a saucepan heat cream just to a boil. Pour over chocolate, whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream and serve.
I made it again. This time I did swirl in the chocolate. Just make sure you swirl carefully so as not to disturb the crust. I also made a raspberry sauce to pour over it. I used milk chocolate this time and it didn't melt as good as the semi-sweet and it wasn't pretty and shiny like before.....but it was yummy!!

One last thing I want to remember.....that I discovered this year!!!
When making cupcakes......Make cream cheese brownie cream cheese mixture....drop 1 small cookie scoop full into cupcake papers that have been filled half full with cake batter of your choice.  Then bake.  The cake surrounds the cream cheese filling making a self filled cupcake.....easiest way to fill a cupcake!!!  and so YUMMY!!!

So there you have my favorite new recipes of 2010......Happy New Year!!!! Karla

Vanilla dipped candy canes

I was a Hickory Farms and they were handing out samples of their vanilla peppermint rosebud candies.  They were yummy!! 

Later that day while shopping I discovered a pile of vanilla melts and candy canes.

So I purchased a bag of vanilla melts and several boxes of candy canes and made my own version....

I even made some roses using my wedding mint molds. 

I gave these to all the YW as shepherds staffs to go with my Christmas Lesson on the shepherds.

Pretzel Turtles

Cindy says, "My favorite holiday treat to make this year - Pretzel Turtles - I got it from the checkout lady at Winco! You need - mini pretzels, rolos candy, and pecan halves. Heat oven to 200, place an unwrapped rolo on each pretzel and set in warm oven for three to four minutes. Take out of oven and press a pecan half onto each. Let cool; ready to serve or share."

Perfect Rice....in the oven

For a foolproof side of rice.....try this!
Perfect Rice
Combine in 3 qt. covered casserole dish:
1 c. rice
1 3/4 c. hot water or chicken broth
1-2 t. salt or bouillon (according to taste)
Put on lid and bake at 400 for 20 minutes.  Stir and serve. 

Peanut Butter Balls

Here's a new twist to the old version.....add a couple spoonfuls of nutella....really delicious!!

Peanut Butter Balls

1 c. butter, softened
2 c. creamy peanut butter
1/2 c. nutella (this is the added ingredient, makes them extra delicious) 
7-1/2 c. (2 pounds) confectioners' sugar
1-1/2 pounds chocolate candy coating, coarsely chopped
In a bowl, cream the butter, peanut butter and nutella. Gradually add sugar; mix well. Shape level tablespoonfuls into balls; set aside. In a saucepan over low heat, melt candy coating. Dip peanut butter balls in chocolate; place on waxed paper to harden. Yield: 7 dozen.

Holiday Cheesecake

This one from Taste of Home looks especially yummy!!

Holiday Cheesecake
1-1/2 c. graham cracker crumbs

1/2 c. pecans, toasted and finely chopped
2 T. light brown sugar
6 T. butter, melted
FILLING:
4 -8 oz. packages cream cheese, softened
1 c. sugar
1 T. pure vanilla
4 eggs, lightly beaten
1 c.  miniature semisweet chocolate chips
TOPPING:
2 c. (16 ounces) sour cream
1/4 c. sugar
Assorted candies
Place an ungreased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine cracker crumbs, pecans and brown sugar; stir in butter. Press onto bottom and 1-1/2 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack.
In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in chocolate chips. Pour into crust. Place in a larger baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 1-1/2 hours or until center is just set and top appears dull. In a small bowl, combine sour cream and sugar until smooth; spoon over hot cheesecake and spread to cover. Bake for 5 minutes longer or until topping is just set.
Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with candies. Yield: 16 servings.

French Cocoa and more......

Warm up this winter with a rich, steaming cup of holiday cheer. Whether you're  making French Cocoa or  luxurious hot chocolate with melted chocolate bars, all these delicious beverage recipes will put smiles on the faces of everyone coming in from the cold.

French Cocoa
4 or 5 - 1 oz. squares unsweetened chocolate
1 1/2 c. sugar
2/3 c. water
2 c. whipping cream
Bring chocolate, sugar and water to a rolling boil.  While stirring boil for 3 minutes.  Let cool to room temperature.  Beat whipping cream until stiff peaks form.  Fold whipped cream into the chocolate mixture.  (If the chocolate is too solid to fold in the whipped cream, stir 1/4 c. of whipped cream into the chocolate and stir well, fold in the remaining whipped cream.)  Store in refrigerator in a qt. jar.  To use:  Microwave milk in a mug for 1 minute.  Stir in 2 to 3 spoonfuls of cocoa mix, to desired taste.  May need to microwave 15 to 30 seconds more. 
This one is YUMMY!!  I have drank most of one whole batch all by myself!!!

Luscious Hot Chocolate
1 c. milk
1 c. half and half
1 oz. semisweet chocolate, chopped
1 oz. unsweetened chocolate, chopped
8 t. sugar
1/2 t. vanilla
Heat milk, half and half, both chocolates, and sugar in a saucepan on medium-low heat until chocolates melt and sugar dissolves. Pour half of the mixture into a blender and mix until frothy. Return to the saucepan and add vanilla. Stir briefly and serve.

Aztec Hot Chocolate
2 c. milk
4 squares baker’s chocolate
1 t. chili powder
1 t. cinnamon
1/2 t. cardamom
1/2 tsp ginger
1/4 t. ground cloves
1/4 t. nutmeg
Break chocolate squares and melt in a saucepan with the milk. Do not boil. Whisk until foamy. Pour into mugs. In a separate bowl, combine all spices. Mix 1/2 tsp of blended spices in each mug, adding more as desired.

Raspberry Hot Chocolate
2 c. cream
1 c. milk
6 oz. bittersweet chocolate, finely chopped
2T. sugar
1/2 t. salt
1 T. butter
1 c. raspberries
whipped cream
In saucepan combine cream, milk, and sugar until hot, but do not boil. Add chocolate and butter and reduce heat to simmer. Stir until chocolate is melted. Puree 1 cup raspberries and pour into the mixture, stirring until smooth. Pour into mugs and garnish with whipped cream and fresh raspberries.

Brown Sugar Hot Cocoa
3 oz. unsweetened chocolate
1/3 c. water
4 c. milk
3/4 c. brown sugar, packed
1/8 t. salt
Melt chocolate and water together in a double boiler. Slowly stir in milk, sugar, and salt. Whisk until well blended.

Old-fashioned Hot Cocoa with Homemade Marshmallows
Old-fashioned Hot Cocoa
3 T. cocoa 
1/4 c. sugar
4 c. milk
1/2 t. vanilla
Combine sugar and cocoa powder in small bowl. Heat milk in saucepan to scalding. Stir 1/3 cup hot milk into cocoa-sugar mixture, and then pour back into the saucepan. Stir until blended, then add vanilla and garnish with homemade marshmallows.
Homemade Marshmallows
3 T. powdered gelatin
2 c. cold water
2 c. sugar
2 egg whites
2 1/2 c. confectioners’ sugar, sifted
butter
In a medium saucepan soak gelatin in the cold water for approximately 10 minutes. When gelatin has softened, add the regular sugar and gently dissolve over low heat. Remove from the heat and cool to room temperature.
Beat egg whites until stiff peaks form and then fold in 2 cups of sifted confectioners’ sugar. Put mixer on low speed and slowly add cooled gelatin mixture. Increase the speed and beat until white and thick, and the mixture is approximately double in size. Line a deep 8×8-inch baking dish with foil, grease slightly with butter, and coat with part of the remaining confectioners’ sugar. Pour marshmallow mixture in and top with more sifted confectioners’ sugar. Let sit for at least 3 hours. The marshmallow should be light and spongy when ready.
Loosen marshmallow from edges of tray and invert onto large cutting board. Slowly remove foil and use a large knife to cut the marshmallows into cubes. Dredge each piece in confectioners’ sugar.

White Peppermint Hot Chocolate
6 hard peppermint candies, finely crushed
2/3 c. whipping cream
3 1/2 c. milk
8 oz. white chocolate, chopped
1/2 t. peppermint extract
Beat whipping cream with crushed candies until stiff peaks form. Refrigerate for at least one hour. In the meantime, heat milk on medium-low heat. Mix in chocolate and whisk until smooth. Add peppermint extract and stir thoroughly. Pour into cups and top with peppermint whipped cream mixture.

Milk Chocolate and Orange Cocoa
1/3 c. whipping cream, chilled
1 t. brown sugar
4 1/2 c. milk
zest from 4 large oranges
2 T. cocoa 
9 oz. milk chocolate, finely chopped
Whip cream with brown sugar until stiff peaks form. Refrigerate. Mix milk with zest from oranges in a saucepan, heating to a simmer. Remove from heat. Cover and let stand for 30 minutes. Strain zest from the mixture and bring liquid to a simmer. Stir in cocoa powder and chocolate, whisking until smooth. Pour into mugs and top with whipped cream mixture.

Holiday Eggnog
12 eggs

1-1/2 c. sugar
1/2 t. salt
2 quarts milk, divided
2 T. pure vanilla
1 t. ground nutmeg
2 c. heavy whipping cream
Additional nutmeg, optional
In a heavy 4-qt. saucepan, whisk together eggs, sugar and salt. Gradually add 1 qt. of milk. Cook and stir over low heat until a thermometer reads 160°-170°, about 30-35 minutes. Pour into a large heat proof bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. When ready to serve, beat cream in a bowl on high until soft peaks form; whisk gently into cooled milk mixture. Pour into a chilled 5-qt. punch bowl. Sprinkle with nutmeg if desired. Yield: 3-1/2 quarts.
Will keep in the refrigerator for several days in covered container. Whisk or shake before serving.

Cold Chocolate Eggnog
4 eggs, separated
1/2 c. packed brown sugar
2/3 c. unsweetened cocoa powder
1 T. pure vanilla
2 c. milk
1/8 t. salt
1 1/2 c. whipping cream, whipped to soft-peak stage
1/3 c. grated semisweet chocolate
This recipe is served cold. In a large bowl, beat together egg yolks, sugar, cocoa, and vanilla until thick and smooth. Slowly stir in milk, mixing well. Cover and refrigerate at least 2 hours. Remove just before serving.
Beat egg whites with salt until soft peaks form. Fold whipped cream into chocolate mixture, then gently fold in egg whites. Serve immediately, garnished with grated chocolate.

Peanut Butter Hot Chocolate
4 squares baker’s chocolate
2 c. milk
2 T. peanut butter
marshmallows
Break chocolate squares and melt in a saucepan with milk. Do not boil. Stir in peanut butter until mixture is smooth. Pour into mugs and garnish with marshmallows.
Special touches:
If you want an extra-rich drink, add a teaspoon of  butter to the bottom of each cup before you pour in the drink.  I love adding the little vanilla flavored snowman marshmallows too!!!
Marshmallows are great, but  whipped cream is even better.  Top off the whipped cream with shaved chocolate, crushed peppermint, colored sprinkles or a drizzle of chocolate or butterscotch syrup. Candy sticks make the best stirrers, try peppermint, butterscotch, or raspberry candy canes.
For the more sophisticated, add a rim of flavor to your cups. Rub the cup rim with a slice of citrus, then dip in crushed peppermint candy, or colored sugar  or powdered chocolate drink mix.

Eggnogg French Toast

For some reason I am drawn to anything eggnog this year.  So here is one more eggnog recipe to try.

Eggnog French Toast
Butter a jelly roll pan (cookie sheet).  Arrange 8 thick slices of bread on pan. 
In bowl, whisk together:
2 c. eggnog
2 large eggs
Pour over bread to soak.  Bake at 400 for 25 minutes or until browned.

Holiday Trifle with Eggnog

need to finish off that carton of eggnog??  try this one....

Holiday Trifle
Place in large bowl:
1 1/2 c. heavy cream, Beat until stiff peaks form
Fold in:
1/3 c. eggnogg
Cut into 1/2 inch cubes:
10 inch pound cake
Layer in 4 qt. trifle bowl: 
1/2 of cake
1/3 c. eggnogg
1/2 of 12 oz. pkg. frozen raspberries, thawed
1/2 of cream mixture. 
Repeat layers.
Top with 1/2 c. sliced toasted almonds. 
8 to 10 servings

Eggnog Cookies and Eggnog Bread.....

My friend, Randi mentioned on FB that she was going to be making Eggnog Cookies to send to her son in Germany.  And I just keep thinking about how good they must be.  So I found me a recipe and I'm gonna try them out......and guess what?? Randi came today  ( Dec. 6) for lunch and brought me some of her cookies and the recipe and it is pretty much the same recipe I found online....

EGGNOG COOKIES
2 1/2 c. flour
1 t. baking powder
1/2 t. cinnamon
1 t. nutmeg (Randi's calls for 1 T. fresh nutmeg but she didn't have any -used 1 1/4 t. ground nutmeg)
1 1/4 c. white sugar
3/4 c. salted butter, softened
1/2 c. eggnog
1 t. pure vanilla extract
2 large egg yolks
Randi's added 1-2 tsp rum extract (but the recipe says is optional)

Glaze

2 c. powdered sugar
4 T. eggnog
nutmeg
Combine flour, baking powder, cinnamon, and nutmeg; mix well with wire whisk and set aside.  Cream sugar and butter with electric mixer until forms a grainy paste.  Add eggnog, vanilla, and egg yolks and beat at medium speed until smooth.  Add flour mixture and beat at low speed just until combined -- do not over mix!
Drop by rounded teaspoonfuls onto ungreased baking sheets -- 1 " apart. Sprinkle lightly with nutmeg. Bake at 325 for 20-25 minutes or until bottoms turn light brown -- transfer immediately to a flat surface to cool.
Combine powdered sugar and eggnog. Drizzle over cookies. Before glaze dries sprinkle nutmeg or cinnamon over each cookie.

Makes about 30 cookies.

HINTS: 
If you like nutmeg, cinnamon, and egg nog, you'll love these.  If you don't like them crunchy, substitute brown sugar for all or half of the white sugar; they'll stay soft.
I dusted the top w/ a mixture of nutmeg,cinnamon and powdered sugar instead of glaze.

Randi also sent me this recipe that she made to use up her carton of eggnog.

Eggnog Bread
2 1/4 c. flour
2 t. baking powder
1/2 t. salt
1/4 t. nutmeg
2 large eggs
1 c. sugar
1 c. eggnog
1/2 c. melted butter
1 t. vanilla (or eggnog extract if you have)
1/2 t. rum extract (optional)
Icing
1/2 c. powdered sugar
1/4 t. vanilla extract
2-3 t. eggnog
dash nutmeg
Preheat oven to 350. Grease bottom & 1/2 inch up sides of 9x5x3 loaf pan
Whisk together flour, baking powder, salt & nutmeg. Make a well in center & set aside
combine eggs, sugar, eggnog, melted butter, vanilla & rum extract (if using). Add egg mixture to flour mixture and stir until just moistened (batter will be lumpy)
Spoon batter into pan. Bake 40-50 minutes (mine took closer to 65). Check for doneness by inserting toothpick into center & should come out clean. Cool pan on rack for 10 minutes. Remove bread from pan & let cook completely on rack
Prepare icing. Stir just enough eggnog in to reach drizzle consistency. Drizzle cooled loaf with icing. Sprinkle just a bit of nutmeg over top. Let icing set completely before wrapping

4 versions of Homemade Croutons....

Since Connie gets a truck load of give away bread every Monday I seem to have a surplus of bread around here, and since I don't care for the croutons in the store anymore I thought I should try making my own.  I went online and did a little research and here are some of the things I learned.  Croutons are a salad staple that can be made from virtually any bread. Chances are you have some bread in the kitchen right now that can be used. Croutons as salad fixings are not as affordable as they used to be but they are easy to make from stale bread, bagels, English muffins, and just about any kind of fresh bread.  Save the heels from different types of bread for more variety. They can also be crushed and used as bread crumbs in recipes.  I am going to make some soon...

After work today I come home and  made some croutons and they turned out to be very tasty!

Here is my new recipe......
Homemade Croutons
10 to 12 slices of bread - cut into small cubes
1/2 c. margarine/butter - melted
1/2 t. onion powder
1/2 t. garlic powder
1 T. parsley flakes
1 T. parmesan cheese
Place bread cubes in a large tupperware bowl. Stir seasonings into the melted butter. Pour butter mixture over the bread cubes and stir. Put the lid on the tupperware bowl and shake to finish coating the bread with the seasoning. Spread out on a cookie sheet. Bake at 225 for 10 minutes, stir and bake 10 more minutes. Stir again and bake at 250 this time for 10 more minutes.

These are the recipes I found online and then I adapted my own recipe.....
Homemade Croutons
4 c. breads - cut in 1/2-inch cubes
2/3 c. olive (not virgin) oil
3 garlic cloves
salt and pepper
Heat the oven to 275 degrees.  Puree the garlic and oil in a blender or food processor, or mince the garlic as finely as possible and stir it into the oil. If seasoning the croutons with herbs or other seasonings, add them to the oil now.  Place the bread cubes in a mixing bowl and toss by hand with some of the garlic oil and a few generous pinches of salt and pepper.  Toss the bread cubes well with one hand and continue adding garlic oil so each cube is coated evenly and lightly. Be careful not to oversaturate the cubes with oil.  Arrange the bread cubes on a baking sheet in a single layer and place in the oven.  Cook for about 10 minutes, then toss with a spatula and return to the oven. Repeat after another 10 minutes, tasting a cube this time. The croutons should be partly crispy and beginning to turn golden.  Continue to cook and toss periodically until the croutons are golden and crispy throughout. Taste them as they cook to make sure.

Another Version.....
Take any stale bread and lightly spread with butter, oleo or oil. Dice into cubes. Sprinkle with seasoned salt, garlic or onion salt, parsley, basil, oregano or any combination of herbs/spices you prefer.

Place in a oven set at 225°F and toast til browned and crispy dry. Stir occasionally so that all sides are browned.
This is a way to use up the ends of loaves of bread if your kids were like mine and did not believe that eating the crust would give them curly hair.
To save time, throw all the heels in a bread wrapper and freeze until you are ready to make croutons.
Use them in salads, on soups, or for your favorite stuffing.
You can also throw them in a blender for flavored bread crumbs.

OR one more.......
4 slices of bread
2 tablespoons of Parmesan cheese
¼ tsp each of preferred seasonings
2 tablespoons of salad oil
Cut bread into cubes and put it in a bowl. They should roughly measure about 1 inch. The bread can also be torn for rustic looking croutons or cut with scissors for neater squares.  Choose the seasonings. Instead of Parmesan cheese, Romano or other hard cheeses can be used. Olive oil, canola oil, or melted butter all work well. Seasonings like pepper, parsley, garlic, or other herbs can be added to taste.  Mix the seasoning and oil in a small bowl.  Add the seasonings to the bread cubes. Toss. Try to get the cubes evenly coated.  Spread the croutons out on an ungreased cookie sheet. The cubes can be close together but they should not be overcrowded. They need air to dry out.  Bake the croutons at 325 degrees until crisp. Larger, denser pieces of bread such as cubed bagels will take much longer than white sandwich bread.  Once the croutons are cool, store them in a glass jar or a plastic container with a tight lid.

OR a little video I watched did it this way.......
1/2 c. butter, melted
Stir in 1/2 to 1  t. each of the herbs and spices of your choice (onion powder, garlic powder, parsley, parmessan cheese, etc.)
Brush mixture onto both sides of 8 slices of bread.  Place in oven at 225 until golden brown, turn over and brown the other side.  Cool slightly and then cut into cubes.

Lion House Pumpkin Bread

Lion House Pumpkin Bread

1 1/3 c. vegetable oil
5 eggs
1 16-ounce can pumpkin
2 c. flour
2 c. sugar
1 t. salt
1 t. ground cinnamon
1 t. ground nutmeg
1 t. baking soda
2 3-ounce packages instant vanilla pudding mix
1 c. chopped nuts
Preheat oven to 350ºF. Combine oil, eggs, and pumpkin in a large mixing bowl and beat well. In a separate bowl sift together flour, sugar, salt, cinnamon, nutmeg, and baking soda. Add to pumpkin mixture and mix until blended. Stir in pudding mix and nuts. Pour into a greased 4 1/2 × 8-inch loaf pans. Bake for 1 hour. Makes 2 loaves.

The BEST Chocolate Cake

The BEST Chocolate Cake

sift together:
3 c. flour
2 c. sugar
1 t. salt
2 t. baking soda
1/2 c. baking cocoa
slowly add:
2 c. cold water
3/4 c. vegetable oil
2 T. white vinegar
2 t. vanilla
Pour into 9×13 pan – bake at 350 for 30-35 mins.
Cool for about 30 mins and then frost it with milk chocolate frosting, while it is still a little warm and the frosting melts into the cake.

This recipe also makes great cupcakes (Bake for 15-18 mins) or two cake rounds (bake 25 to 35 minutes).
And yes, that’s right – there are no eggs.
ENJOY!

Zucchini Bread

Here is the recipe that Kara got at the Gem County Fair this year when she was judging the foods projects there.  Kara says, "this is the best I've ever eaten".  Several of you asked for the recipe....Kara sent it to me....but somehow I over looked getting it posted....

Zucchini Bread

3 Eggs
1 c. Oil
2 c. Sugar
1 t. Salt
3 t. Cinnamon
2 c. Grated Zucchini
3 t. Vanilla
3 c. Flour
1 t. Baking Soda
1/4 t. Baking Powder
1/2 c. Nuts
Mix together wet ingredients then mix in the dry. Add nuts in at the end. Bake at 325 for one hour.

Peanut Butter Bars

I'm thinking Steve is gonna love these!!!

Peanut Butter Bars
1 1/2 c. graham cracker crumbs
3 1/2  to 4 1/2 c. powdered sugar (start with 3 1/2 c.)
1 1/2 c. creamy peanut butter
1 c. real butter, melted
12 oz. chocolate chips (milk, semi-sweet, or dark, you pick!)
1 T. peanut butter
In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined. Add more powdered sugar if necessary for desired consistency. Press into a waxed paper or foil lined 9x13 pan.
Place chocolate chips and peanut butter in a microwave safe bowl and heat at 80% power in 30 second intervals, stirring after each one, until melted and smooth. Pour chocolate over peanut butter mixture and spread evenly. Place pan in the fridge just until chocolate is set and then cut into bars.

Fresh Orange Cupcakes

A great versatile recipe.....Use Lime instead of orange and make KEY LIME CUPCAKES....use a Lemon cake mix and lemon zest and juice and make TANGY LEMON CUPCAKES......I think these could also be baked in a bundt cake pan for more great bundt cakes!!!!  I think I would probably add a box of instant pudding in place of the sugar for a bundt cake.....I need to play with this a bit.....

Fresh Orange Cupcakes
1 yellow cake mix
1/4 c. sugar
1 T. orange zest
1 c. orange juice
1/2 c. canola oil
1 t. vanilla
4 large eggs
In mixer bowl, combine the cake mix, sugar, and orange zest. Mix to combine. Add orange juice, canola oil, vanilla extract and eggs. Blend with the mixer on low speed for one minute, then speed it up to medium and beat for 2 more minutes.
Fill cupcake papers about 1/2 to 2/3 full. Bake at 350 for 20 to 25 minutes.  Cool on a cooling rack.
Orange Butter Cream Frosting
1 c. butter, very soft
6-8 c. powdered sugar
1/2 c. orange juice
1 t. grated orange zest
Place all ingredients in a large mixing bowl. Beat until smooth and creamy and of desired consistency. (Can add orange food coloring, if desired)
Make thinner for a glaze for the bundt cakes by adding more juice and drizzle over bundt cake.
Any leftover frosting would be great on a pan of brownies, chocolate and orange make a great combo...

Recipe blogs......

Here is a list of great recipe blogs.........
http://jamiecooksitup.blogspot.com/
http://lynettesnewhobby.blogspot.com/
http://www.mommyskitchen.net/p/blog-roll.html
http://mennonitegirlscancook.blogspot.com/
http://www.thesimpledollar.com/2011/03/17/making-homemade-yogurt/
http://www.ehow.com/how_4819395_cook-pork-roast-pressure-cooker.html
http://annies-eats.com/

Sweet Pork

Sweet Pork
3 lb pork loin roast, thawed
2 c. Salsa
4 oz. can green chilies
½ c. brown sugar
15 oz. can black beans, undrained
Tortillas
Cheese
Lettuce
Tomato
In the bottom of a large crock pot mix salsa, green chilies, brown sugar, and black beans.
Add the pork roast and cook on high for 4 hours.
Take the meat out of the crock pot and shred it up with a fork.
Return meat to the crock pot and cook 1 more hour.
Serve on tortillas with cheese, lettuce and tomatoes.

Pumpkin Bars

Yummy Pumpkin Bars
4 eggs
2 c. sugar
1 c. oil
1 15-oz. can pumpkin
2 t. ground cinnamon
2 c. all-purpose flour
2 t. baking soda
1⁄2 t. salt
FROSTING
1 3-oz. package cream cheese, softened
1 t. vanilla
1 T. milk or cream
6 T. butter, softened
3 c. powdered sugar
dash of salt
Preheat over to 350 degrees. Spray a 9×13-inch baking dish with nonstick cooking spray; set aside. In a large bowl, beat eggs with an electric mixer until frothy. Add sugar, oil, and pumpkin; mix until
smooth. Add cinnamon, flour, baking soda, and salt. Spread evenly in prepared pan and bake 25 to 30 minutes. Cake is done when a wooden toothpick inserted in center comes out clean. Cool completely on a wire rack.
Prepare frosting by mixing cream cheese, vanilla, milk or cream, butter, powdered sugar, and a dash of salt  until smooth. Frost cake and cut into squares. Makes 18 to 24 squares.

Raspberry Honey Butter

The traditional accompaniments for sopapilla are honey butter or raspberry jam. Here are a couple of recipes that could be used as toppings for this dessert. (recipe posted earlier).

This recipe was inspired from  the Raspberry Honey Butter served at the Inn on Temple Square......
Raspberry Honey Butter
1 pound butter, unsalted - softened
8 oz. honey
8 oz. raspberry jam - can use seedless raspberry jam
1 t. vanilla
Whip butter until light and fluffy. Add honey, raspberry preserves, and vanilla. Continue to whip until mixed.

A girl who worked at the Lion House shares her version of this recipe.....

Raspberry Honey Butter
1/2 c. butter, softened
1 c. honey
1 egg yolk
1/4 t. vanilla
1/2 c. frozen raspberries
dash salt
It is EXTREAMLY IMPORTANT that you start with soft butter or you will have little clumps in your butter.
Place butter in your mixer bowl beat for 1 minute.
Pour the honey into the butter a little at a time, while the mixer is going.
Add the egg yolk, vanilla and dash of salt and beat for 1 minute.
Add the frozen raspberries and beat until the butter is a nice pink color.
Refrigerate for at least 3 hours. Overnight is even better!

Mini Pumpkin Cheesecakes

MINI PUMPKIN CHEESECAKES
1 c. ground walnuts
4 t. sugar
1 T. butter or margarine, melted
2 pkgs (8 oz each) 1/3 less fat cream cheese (Neufchatel), softened
1/2 c. canned solid-pack pumpkin
1/2 c. granulated sugar
1/2 t. vanilla extract
1/2 t. ground cinnamon
Dash ground cloves
Dash ground nutmeg
2 eggs
Whipped Topping
Ground cinnamon, optional
Preheat oven to 325°F (or to 300°F if using dark nonstick pan). Place paper liners in 36 miniature muffin cups.
Crust: Mix walnuts, 4 teaspoons sugar and the Fleischmann's in medium bowl until well blended. Press about 1 teaspoon of the walnut mixture firmly onto bottom of each prepared muffin cup. Bake 5 minutes. Cool.
Filling: Place cream cheese, pumpkin, sugar,  vanilla, 1/2 teaspoon cinnamon, the cloves and nutmeg in large bowl; beat with electric mixer on medium speed until well blended. Gradually add eggs one at a time, beating on low speed after each addition just until blended. Spoon evenly over crusts.
Bake 15 minutes or until centers are almost set. Cool. Refrigerate at least 2 hours or until chilled. Top with whipped topping before serving. Sprinkle with additional cinnamon, if desired.

I think you could use a ginger snap in each cupcake liner if you didn't want to make the crust listed above.

Mini Cheesecakes

Marcia just sent me this recipe.....I told her my YW class wanted to make cheesecake on Wednesday and I wanted to make the individual serving ones so they can eat some and take some to others.  I think this recipe is going to be perfect.....Thanks Marcia!!!
We made 3 batches....and the girls really liked them.....we had enough to make a few deliveries to others as well. 

MINI CHEESECAKES
Place 1 vanilla wafer in muffin paper in tin, top with 2 T. of filling.
FILLING
1/4 to 1/2 c. sugar (we used 1/2 c.)
2 eggs
beat until fluffy and add
8 oz cream cheese, softened
1 T. vanilla (1 1/2 t. pure vanilla)
Bake 350 10 to 14 mins. Cool, top with cherry pie filling (and can add whip cream).

Pumpkin...

Ever since we went to the "Pumpkin Patch" Connor has been wanting to make Pumpkin Pie.  So today we cooked Connor's "Perfect Pumpkin" and we roasted the seeds too!!

Cooking Pumpkin on the stove...
Cut pumpkin in half, scooping out the seeds. Then, cut pumpkin into large chunks, but leave the skin on.

Place chunks in a large steamer basket (or a colander placed inside a dutch oven, with water on the bottom). Steam for 20 minutes, or until pumpkin is tender. After if cooled we sliced the cooked pumpkin off the skin and blended it in the blender.  We are now ready to make pumpkin pies.....but I think that will have to wait for another day....in the meantime it will go in the freezer. 

Roasted Pumpkin Seeds.....
We rinsed the seeds with hot water in a colander, and dried them with a paper towel.  We spread a small amount of cooking oil on a cookie sheet.  Spread the seeds on the cookie sheet and stirred them around to coat them with oil and then sprinkled them with popcorn salt.  Then we baked them in oven at 350 for 15 minutes.  We stirred them and baked them for 15 minutes more.  Remove from oven, stir and sprinkle with more salt.  Cool and eat! 

After eating quite a few of these Abbi wanted some juice......
So, we got out a quart of homemade grape juice and mixed it with lemonade.

Nov. 24, 2010 - Connor came today to make his Pumpkin Pie.  He was so excited and he helped through the whole process, he never once left my side.  He loved measuring, stirring and mixing!!    As he can see from the photo abaove he was very proud and happy when he was done!!!   However, he would not even take a bite no matter how hard we encouraged him.  He did eat a piece of apple pie though.....

Laundry Detergent.....

Lisa & I have both been interested in making our own laundry soap because it is so expensive.  I think Lisa may have found the perfect recipe......Lisa says,  "Hey I found this recipe for homemade Laundry soap. I thought you might be interested because it works on Front Load machines. I am going to try this because I think that the other detergents are much too hard on the fabric and make your cloths wear out much quicker? So I will be getting the stuff to make it on Friday when I go to Wal-Mart. I am giong to make the recipe on the bottom because it is much easier but you would want the top recipe."   Here is the website I got it from http://duggarfamily.com/recipes.html
This site also has many other recipes....especially great for large quantity recipes.....as this is a LARGE family!!!
Homemade Liquid Laundry Soap- Front or top load machine- best value
4 Cups - hot tap water
1 Fels-Naptha soap bar
1 Cup - Arm & Hammer Super Washing Soda*
½ Cup Borax
- Grate bar of soap and add to saucepan with water. Stir continually over medium-low heat until soap dissolves and is melted.
-Fill a 5 gallon bucket half full of hot tap water. Add melted soap, washing soda and Borax. Stir well until all powder is dissolved. Fill bucket to top with more hot water. Stir, cover and let sit overnight to thicken.
-Stir and fill a used, clean, laundry soap dispenser half full with soap and then fill rest of way with water. Shake before each use. (will gel)
-Optional: You can add 10-15 drops of essential oil per 2 gallons. Add once soap has cooled. Ideas: lavender, rosemary, tea tree oil.
-Yield: Liquid soap recipe makes 10 gallons.

-Top Load Machine- 5/8 Cup per load (Approx. 180 loads)
-Front Load Machines- ¼ Cup per load (Approx. 640 loads)

*Arm & Hammer "Super Washing Soda" - in some stores or may be purchased online here (at Meijer.com). Baking Soda will not work, nor will Arm & Hammer Detergent - It must be sodium carbonate!!

Powdered Laundry Detergent - Top load machine
1 Fels-Naptha soap bar
1 Cup - Arm & Hammer Super Washing Soda*
½ Cup Borax
-Grate soap or break into pieces and process in a food processor until powdered. Mix all ingredients. For light load, use 1 Tablespoon. For heavy or heavily soiled load, use 2 Tablespoons. Yields: 3 Cups detergent. (Approx. 40 loads)
*Arm & Hammer "Super Washing Soda" - in some stores or may be purchased online here (at Meijer.com). Baking Soda will not work, nor will Arm & Hammer Detergent - It must be sodium carbonate!!

TIPS FOR LAUNDRY SOAP: We use Fels-Naptha bar soap in the homemade soap recipes, but you can use Ivory, Sunlight, Kirk's Hardwater Castile or Zote bars. Don't use heavily perfumed soaps. We buy Fels-Naptha by the case from our local grocer or online. Washing Soda and Borax can often be found on the laundry or cleaning aisle. Recipe cost approx. $2 per batch.

Halloween Leftovers???

Here is a great website with lots of great ideas to help you use up your Halloween leftovers.....
http://www.recipegoldmine.com/candybar/candybar.html

Here is a fun recipe from this site to try:
Butterfinger Crunch Pudding

1 container Cool Whip
1 small box instant chocolate pudding
1 Butterfinger candy bar
Set Cool Whip in the refrigerator the night before making the pudding so that it can thaw.
Put the Cool Whip in a large bowl and stir in the box of dry instant chocolate pudding. Stir until it is mixed in well and looks like chocolate whipped topping.
Put the Butterfinger into a shallow bowl and crush into small pieces with the back of a spoon. Stir the crushed pieces into the chocolate mixture.
Refrigerate for a few hours.

And one more for you:

Buttery Toffee Cookies

Chocolate-coated toffee makes these cookies extra good.
1/2 cup granulated sugar
1/2 cup butter, softened
1 egg
1/2 teaspoon vanilla extract
1 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
4 (1.4 ounce) chocolate-covered toffee bars, chopped small *
Heat oven to 350 degrees F.
Combine sugar, butter, egg and vanilla extract in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (3 to 4 minutes). Add flour, baking soda and salt; reduce speed to low. Beat, scraping bowl often, until well mixed (1 to 2 minutes). Stir in chopped toffee by hand.
Drop dough by rounded teaspoonsful onto greased cookie sheets. Bake for 10 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets.
*Substitute 1 (6-ounce) package (1 cup) milk chocolate English toffee bits.
Yield: 3 dozen cookies

and one last one for you:
 
 M&M's Hot Chocolate

1/2 cup M&M's plain chocolate candies
2 cups hot milk
Place candy in blender. Add hot milk. Whiz until smooth. Pour into mugs.
Serves 2.

Cranberry Salsa

Found this on facebook.....posted by a friend of Tawnya McKee....I might have to give it a try???

Cranberry Salsa
1 bag fresh cranberries
1 bunch green onions (I use alittle less)
1 bunch cilantro (not a big fan so I use 1/2)
juice of one lime
1 Tbsp olive oil
2 jalapenos seeded or 1 if not seeded
3/4 cups sugar
Throw everything into food processor and let sit overnight or at least 3 hours in the refrigerator. It's so good!!!

Goblin's Delight Cupcakes.....

Cindy Vickery says,  "It just wouldn't be Halloween without making a batch of 'Goblin's Delight Cupcakes'...thanks Karla for the recipe way back in 1980 something! :)  The recipe actually makes the cake part from scratch, but cake mix works great too. Enjoy!"

Karla says, I make these all year round.....just don't call them Goblin's Delight and I change it according to what I want at the time.....I recently posted a similar version aka: self filling cupcakes

Goblin's Delight Cupcakes (Simplified)

Filling:
1 8 - oz. pkg. softened cream cheese
1/3 cup sugar
1 egg
1/8 t. salt
2 t. grated orange peel or orange extract
2 drops red and yellow food coloring
1 cup chocolate chips.
Mix together until creamy, stir in chocolate chips; set aside.

Mix a chocolate cake mix according to pkg. directions.

Line and fill 24 cupcake tins. Drop about 1 Tbs. of filling in each cupcake. Bake @ 350 for 20 min. or until done. (Filling will sink and sort of cave in.)

Crock Pot Wassail

Crock Pot Wassail

1 gallon apple cider
1 quart orange juice
1/2 c. lemon juice
12 whole cloves
1 t. ground ginger
12 whole allspice berries
2 3-inch cinnamon sticks
Place all ingredients in crock pot. Stir. Cover with lid. Cook on low for four–eight hours. Strain out spices before serving. Place thin slices of orange and lemon on top before serving.

BBQ Beef in the Crock Pot

BBQ Beef
1 ½-2 lbs roast, chopped (best if slightly frozen)
1 ½ c. onion, chopped
1 ½ c. green peppers, chopped
8 oz. can tomato sauce
¼ c. brown sugar
2 T. Vinegar
1 T. Chili powder
1 t. salt
1 t. Worcestershire sauce
½ t. dry mustard
Place roast pieces in crock pot. Mix together remaining ingredients and pour over roast pieces. Cover with lid. Cook on high for one hour then on low for 8-10 hours. Stir and watch towards the end. Shred and mix together. Serve on buns.

Crock Pot Swiss Steak

Crock Pot Swiss Steak
3 lbs. round steak
1 cup flour
salt and pepper
oil
2 -15 oz. cans stewed tomatoes or 1 qt. home canned
Cut steak into pieces. In a bowl mix 1 cup flour, salt and pepper.  Dip steak in flour to cover both sides. Pound with a meat tenderizer all over each piece, on both sides. Fry in a little oil in a skillet until light brown on both sides of steak pieces. Place in crock pot. Pour tomatoes over browned steak pieces. Cover with lid. Cook on high for one hour, then on low for 6-7 hours. Great served with mashed potatoes. Serves 6-8.

Cheesy Crock Pot Chicken

Cheesy Crock Pot Chicken
2 lbs. chicken tenders or chicken breasts, cut into strips
garlic powder, to taste
1 can cream of chicken soup, undiluted
1 can cheddar cheese soup, undiluted
Place chicken in sprayed crock pot. Sprinkle chicken with garlic powder. Stir together soups (do not add water). Pour over chicken. Cover with lid. Cook on high for one hour, then on low for 5-6 hours. Serve over rice or warm egg noodles. Serves about six.

Marshmallow Fondant

I hear that this fondant recipe is as good as fondant gets.......I don't like fondant and have never made a cake with fondant.....but I've been told I should try this one.....we will see?????  Maybe sometime.....so just in case I decide to do it here it is ......an easy, common marshmallow fondant recipe along with some troubleshooting tips.


Marshmallow Fondant      (makes 2-1/4 pounds of fondant)
16 oz. mini marshmallows
4 T. water
1 t. vanilla
Food coloring (optional)
2 pounds powdered sugar, divided
4 T. butter or shortening
Place marshmallows in large, microwave-safe bowl and heat on high until marshmallows melt (30 second to 1 minute). Add water and vanilla and mix until smooth. Add food coloring if desired. Slowly beat in sugar, one cup at a time, until mixture is too stiff to mix. (You will have about 1 cup of remaining sugar.)
Grease hands and kneading surface thoroughly and knead in remaining sugar. Add sugar to dough and surface as needed to prevent sticking. Knead until no longer sticky to the touch.
Form into ball and grease with shortening or butter. Cover in plastic wrap and place in airtight container or zip bag, refrigerating dough overnight. To use, bring dough to room temperature and roll on surface covered with powdered sugar.

Handling and Troubleshooting Fondant:

Kneading: Grease your hands and kneading surface with shortening or butter beforehand; this will help to avoid making the dough (and your hands) sticky from moisture. Add powdered sugar as needed to make the fondant feel doughy. If it feels sticky, add more sugar.

Avoiding sticky fondant: Use plenty of powdered sugar when rolling out the fondant—it acts like flour does with bread dough, preventing the fondant from sticking to the surface. Don’t worry if you can still see spots of powdered sugar after it’s rolled out. Such spots will disappear as you smooth the fondant over the cake. You can also spritz it with water (once it’s on the cake) for a shiny finish.

Adding color: The traditional method is to knead color into the fondant. Do this by getting your gel on a knife and sticking it well into the fondant (so it doesn’t get all over your hands quite as easily). Remember to use powdered sugar as you knead. Knead until color is even. However – unless you want a marbled look, multiple colors, or really strong hands – you can also stir in coloring to the marshmallow mixture before adding sugar.  I say add it to the marshmallow mixture, for sure.

Rolling: Roll fondant on wax paper or rolling surface (fondant rolling boards are especially helpful) to 1/4" thick. Use the following guide for sizing fondant: roll it into the shape you need (circle or rectangle), accounting for the size of the top plus 1 inch just in case, and 3 inches for each of the sides. Ex: 8" round: 8" (top) + 1" + 3" (first side when looking at cake from eye level) + 3" (second side) = 15" round.

When it sticks: Don’t panic...easy to say!! Use a knife or flat spatula to carefully pry it up. Depending on how big the hole is, you can repair it with a few gentle rolls with the rolling pin. But you may simply need to wad it up, add a little water, and start over again.

Putting it on the cake: Frost your cake with at least 1/4" traditional frosting first, making sure it is smooth (any bumps will come through the fondant). Lay the fondant over the top, letting it drape on the sides. Start by smoothing the top of the cake, then carefully move down the sides, smoothing bumps and creases as you go. Cut the excess, leaving enough to create a seal between the fondant and the cake plate. For cakes with multiple layer sizes, do each layer separately and carefully assemble after fondant covering is complete.

Lemon Velvet Cream Pie

My Dad's all time favorite pie is Lemon Meringue Pie.....and he loves anything lemon.....I think he might like this one for a change????

Lemon Velvet Cream Pie
1 pie shell, baked about 15 minutes  - (use the perfect pastry recipe)
1 t. unflavored gelatin
2 T. cold water
6 egg yolks
2 c. sweetened condensed milk
1/4 c. whipping cream
1/4 t. salt
3/4 c. lemon juice
Whipped cream & lemon peel slivers
In a small bowl soften gelatin in water for 5 minutes.  Heat in microwave for 14 seconds and set aside.
In a mixer bowl combine egg yolks and sweetened condensed milk and beat on high speed for 2 to 3 minutes.  Beat in gelatin, whipping cream and salt at low speed.  Add lemon juice and beat on low for 30 seconds.  Pour into prepared crust.  Bake 22 to 25 minutes or until center of pie looks set when gently shaken.  Cool on rack for 1 hour.  Cover loosely and refrigerate at least 2 hours. 
Top with whipped cream and lemon peel slivers at serving time. 

Banana Pudding

Steve's Aunt Belle brought us some Banana Pudding with a tasty Mexican Casserole....ever since I have been craving Banana Pudding.

Here is Belle's Banana Pudding recipe:
2 1/2 c. milk
1 large pkg. Banana Instant Pudding
30 vanilla wafers, broken into bite size pieces
3 bananas, sliced
8 oz. whipped topping
Beat together the milk and pudding for 2 minutes.  Let stand for 5 minutes and then refrigerate for 1 hour or  until you are ready to serve it. At serving time stir in the wafer pieces, bananas and whipped topping. 

OR here is another recipe I recently found that you don't need a box of pudding to make it. 

Banana Pudding
2 c. half & half milk
3/4 c. sugar
1/2 c. flour
1/2 t. salt
3 egg yolks
2 T. butter, room temperature
2 T. vanilla
2 egg whites
1/4 t. cream of tartar
1/2 t. vanilla
1/4 c. powdered sugar
44 vanilla wafers
3 bananas, sliced
Pudding:  Place milk & sugar in top of double boiler over simmering water.  Whisk in flour and salt and simmer 2 minutes.  Remove from heat.  Place egg yolks in a separate bowl.  Gradually add half of the hot mixture to the eggs, while stirring constantly.  Then stir this mixture back into remaining hot mixture and place back over the simmering water.  Cook whisking constantly, until mixture thickens, about 10 minutes.  Remove from heat and stir in butter and vanilla.  Set aside.
Meringue:  Beat egg whites about 1 minute.  Add the cream of tartar, vanilla and powdered sugar.  Beat until stiff peaks form. 
Assemble:  cover the bottom of a 9x9 baking dish with half the wafers.  Top with half the banana slices and half the pudding.  Make a second layer, ending with pudding.  Spread meringue over entire pan to cover the pudding.  Place in oven at 350 for 15 minutes until golden brown on top. 

Cranberry Orange Caramel Corn

I love all popcorn recipes and this one does sound good.....I will have to give it a try soon!!
My cousin, Eilleen Waddell says this recipe was a hit at her house.

Cranberry Orange Caramel Corn
12 c. popped popcorn, (1/2 c. kernels)
1 c. dried cranberries
1/2 c. whole almonds
1/2 c. butter
1/2 c. brown sugar
1/4 c. karo
2 T. orange juice
2 t. vanilla
1/2 t. baking soda
Combine popcorn, cranberries and almonds; set aside.
In a saucepan cook & stir the butter, brown sugar & karo over medium heat until butter is melted.  Stir in orange juice & bring to a boil and boil for 2 minutes.  Remove from heat.  Stir in vanilla and baking soda.  Pour over the popcorn mixture and stir to coat well.  Pour onto a cookie sheet and bake at 275 for 30 minutes, stirring twice.

Caramel Apple Dessert

This one reminds me of Butterscotch Delight.....I wanna try this one.

Caramel Apple Dessert
2 c. vanilla wafers (about 60), finely crushed
1/3 c. butter, melted
1 - 8 oz. cream cheese, softened
1/4 c. sugar
3 1/4 c. milk, divided
8 oz. whipped topping, divided
2 - small pkgs. vanilla instant pudding
1/2 c. caramel ice cream topping, divided
1each red and green apple, chopped
1/4 c. peanuts, chopped
Mix together the wafer crumbs and butter and press into a 9x13 pan.
Beat cream cheese, sugar and 1/4 c. milk until blended.  Stir in 1 c. whipped topping & spread over the crust.
Beat pudding mixes and remaining milk for 2 minutes.  Stir in 1/4 c. caramel topping.  Spoon over cream cheese later & top with remaining whipped topping.
Refrigerate 5 hours until firm.  Top with apples, nuts and remaining caramel topping at serving time. 

Pumpkin Pie and Pastry....

Thanksgiving will soon be here.....here is a recipe I want to try....Steve's favorite pie is Pumpkin Pie.

Perfect Pie Pastry
3 3/4 c. all-purpose flour
1 T. sugar
1 1/2 t. kosher salt
1/2 t. baking powder
1 3/4 c. cold unsalted butter, cut up (must be cold and firm)
2/3 c. ice cold water
2 T. sour cream
1 t. vinegar
In a very large bowl combine flour, sugar, salt and baking powder. Cut in butter leaving pea sized chunks.
In a 2 cup glass measure whisk water, sour cream, and vinegar; pour, all at once into flour mixture, and quickly distribute. Stop!  Don't overmix - stir the wet ingredients into the dry and then stop, as the dough rests it will come together. Your dough should have butter knots the side of peas. 
Make sure dough is slightly crumbly. Divide dough mixture into 3 equal portions.  Refrigerate for 2 hours and best overnight (finish by hand). DO NOT OVERMIX- the finished dough should break, not stretch.
Gently knead in bag to bring dough together. Form into discs.
Use at once or wrap and store in refrigerator for several days or in freezer for up to 1 month. Thaw overnight in refrigerator if frozen.
Bake at 350 for 30-35 minutes for a baked shell or as directed in pie recipe. 
Pastry tips:
*don't roll too thin, 1/4 " is best
*butter the pie dish so the crust doesn't stick to the pan
*to prevent shrinkage, do not stretch the dough

Pumpkin Pie
1- 9" baked pie shell
1 1/4 c. canned pumpkin
2/3 c. brown sugar
1 1/4 t. giner
1 t. cinnamon
1/4 t. salt
1/8 t. cloves
2 eggs, lightly beaten
2/3 c. milk
1/2. c. whipping cream
1/2 t. vanilla
In a saucepan combine pumpkin, brown sugar, ginger, cinnamon, salt and cloves.  Cook & stir over medium heat for 4 to 5 minutes.  Remove from heat.
Beat in eggs.  Add milk, cream and vanilla.  Pour into baked crust.  Bake for 50 minutes or until knife comes out clean.  Cool on wire rack for 1 hour.  Store in refrigerator.

Pickled Jalapeno Peppers

I need to try this before all my peppers are gone.....hope I get it done!!

PICKLED JALAPENO PEPPERS
1 c. white or cider vinegar
1/4 c. olive oil
1 T. pickling spice (tie in a bag) discard later
1/4 c. water
1 t. canning salt
Bay leaves
Wash peppers. and slice 1/4 to 1/2 inch thick.
Pack loosely in a jar with 1 bay leaf in each jar.
Heat ingredients to a boil and pour over peppers in jar.
Place jar lid after wiping jar rim clean; tighten band.
Process 10 minutes in a boiling water bath.
Do not forget the oil. The oil is the secret. For a clear liquid, use white vinegar; for the best flavor, use cider vinegar.

Best Ever Frosting

If you don't like overly sweet frosting this is a good one.  Light and fluffy and not too sweet.  Great on any kind of cake or cupcakes, some of my favorites are chocolate, rainbow chip and yellow.  Especially good on Texas Sheet Cake (pg. 96 of Atkinson Cookbook), I make it into cupcakes and frost with this frosting instead of the chocolate frosting called for in the recipe.   Really good stuff!!!

BEST EVER FROSTING
5 T. Flour

1 c. Milk
1 t. Vanilla
1 c. Butter, must be cold
1 c. Granulated Sugar (not Powdered Sugar!)
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, like a brownie mix is. Remove from heat and let it cool to room temperature.  It must be completely cool before you use it in the next step. Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy, no sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat well. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.

Croissant Dough with Cream Cheese Filling

I found this recipe online and I think this dough might work to make my Cinnamon Cheesecake and for other things too. I am going to try it. I think if I made these I would sprinkle them with cinnamon sugar and bake them for an individual dessert.

CROISSANT DOUGH W/CREAM CHEESE FILLING
Dough:
1/2 c. butter
1/2 c. half and half
1/3 c. sugar
1/2 t. salt
1 1/2 t. almond extract
2 eggs, beaten
3 c. bread flour
1 1/2 t. yeast
Egg wash (very important):
1 egg
2 t. water
Filling:
1 - 8 oz. pkg cream cheese (1/3 less fat)
1/4 c. sugar
1 egg yolk
1 tp. almond extract
Melt butter in microwave and then stir in half and half, sugar, salt, and almond extract. Now stir in the beaten eggs. Then pour this mixture into your breadmaker pan (if you are using a breadmaker.) Dump the flour on top of the liquid in the breadmaker pan. Make a little hollow in the center of the top of the flour and pour the yeast in it. Set your breadmaker for the dough only setting.
When done, remove/divide/refrigerate the dough in plastic bag (s). You can refrigerate an hour or overnight.
When ready, roll out cold dough-no additional flour is needed during rolling! Roll out small thin individual rectangles or a large thin rectangle. Spread the filling on the rectangle, fold over the dough, and pinch/seam edges together. Place seam side down on ungreased cookie sheet. Brush top (s) with egg wash-this is very important to the final look and texture.
Bake at 350° for 15 to 20 minutes.  If you wish, you can frost these after baking, or add chocolate chips or fruit to the filling before baking.
This dough baked without the egg wash reminds me of chicken pot pie crust so you could probably make a pretty good pot pie with it (minus the almond flavoring of course.)

Cupcake Fillings

Cupcakes have once again become so popular.  Here are a few ways to make them extra special.

This is similar to the filling in Hostess Cupcakes, only better.
CUPCAKE FILLING
2/3 c. Crisco
1/2 c. sugar
1/3 c. evaporated milk
1/4 t. salt
1 t. vanilla (clear or brown)
1/3 c. powdered sugar
Beat all ingredients (except powdered sugar) with electric mixer for 10 minutes. Add powdered sugar and beat one minute longer. Cupcake must be completely cooled before filling or the filling will melt and separate.
Place filling in a cake decorating bag using a #230 tip.  Poke the end of the tip into the center of the top of the cupcake and squeeze slowly filling the cupcake with the filling.  Don't over fill.  Frost the cupcake with your favorite frosting to cover up the hole in the top of the cupcake.

If you don't want the extra step of filling the cupcakes here is a self filling cupcake recipe.
SELF FILLING CREAM CHEESE CUPCAKES
1 pkg. devil's food cake mix or any flavor you like
Ingredients to make the cake as directed on the box
1-8 oz. pkg. cream cheese, softened
1 egg
1/3 c. sugar
6 oz. chocolate chips
Make cup mix as directed on box.  Place cupcake papers in cupcake pans and then spray them with cooking spray.  Fill each cupcake half full with batter.  To make the filling mix together the cream cheese, egg and sugar with mixer until creamy and then mix in chocolate chips. Drop 1 tablespoon filling onto cupcake batter (a cookie scoop works nicely). Bake at 350 for 15 to 20 minutes. Makes 24 cupcakes.

Another easy cupcake filling I make is:
EASY FILLING
8 oz. cream cheese
1 c. powdered sugar
8 oz. Cool Whip
Beat together the cream cheese and powdered sugar.  Mix in the Cool Whip. 
You may adjust the amount of the ingredients according to how thick you want it to be or the flavor you want.  I sometimes add a little vanilla. 

Crock Pot Pumpkin Cake

Crock Pot Pumpkin Cake
1 quart apple pie filling or peach pie filling
2 c. flour
1 1/4 c. brown sugar
1 c. canned pumpkin (not pumpkin pie mix)
4 eggs
1/3 c. oil
2 t. baking powder
2 t. cinnamon
1/2 t. ground nutmeg
1/2 t. cloves
1/4 t. baking soda
Ice cream, if desired - NO for sure!!!!
Spray 3 1/2- to 6-quart crock pot with cooking spray (I use my 6 qt. so the cake is not too thick). Pour pie filling into crock pot and spread evenly.
Beat remaining ingredients (except ice cream) with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling.
Place 2 layers of paper towel over crock pot and then place the lid on the crock pot (this keeps the moisture that collects on the lid from falling onto the cake).
Cook on High heat setting 1 1/2 to 2 1/2 hours (watch closely the first time as each crock pot cooks different) or until toothpick inserted in center comes out clean. Serve with ice cream.

Chicken Lasagna

My remake of Mexican Lasagna using chicken.  It is also good using tortilla chips in place of the tortillas.  My new dessert recipe would go well with this meal (Karla's Cinnamon Cheesecake).  If you have a 10 oz. can of enchilada sauce you can use that instead of making your own sauce with the first 3 ingredients. 

Chicken Lasagna
1 - 8 oz. can tomato sauce
3 T. taco seasoning
2 T. water
2 c. chopped tomatoes
2 c. cubed cooked chicken
1/2 c.onion, finely chopped (green onions are best if you have them)
1 - 15 oz. can black or red beans (drained & rinsed)
1 c. sour cream
2 T. ranch dressing mix
8 corn tortillas (6 inch), cut in fourths  or tortilla chips
1 1/2 c. shredded Mexican blend cheese or Cheddar
2 T. chopped fresh cilantro or 2 t. dried cilantro
1/4 c. sliced olives (optional, I don't add)
Spray 13x9-inch glass baking dish with cooking spray. Mix together the tomato sauce, taco seasoning and water.  Spread 2 tablespoons of this sauce in bottom of baking dish.
Mix tomatoes, chicken, onions and beans together and set aside. In another bowl, mix together the sour cream and ranch dressing mix and then stir in the remaining sauce until well blended.
Arrange 16 tortilla pieces over sauce in dish, overlapping as necessary. Spoon half of the chicken mixture over tortillas; sprinkle with 1/2 cup of the cheese. Spoon half of the sauce mixture over cheese. Repeat layers once, reserving 1/2 cup cheese.
Cover with foil. Bake 40 to 45 minutes or until hot. Sprinkle with reserved 1/2 cup cheese. Bake uncovered about 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with cilantro (and olives if desired) and serve with additional sour cream and taco sauce or salsa.

Karla's Cinnamon Cheesecake..........aka: Sopapilla Cheesecake

At work I was asked to be incharge of the luncheon for the annual Support Specialist Meeting.  I ordered the Costa Vida taco buffet and then wanted to make a dessert to go with it.  On the web I typed in Mexican Dessert and several options popped up.  I combined several recipes and came up with my own version.  I reduced the fats, sugars and calories significantly but it still tastes good.  Steve says, "This recipe is a keeper, probably one of my favorites".  Since Steve is not a big dessert eater I think that comment says a lot.  My first one I took to Jake's birthday party and everyone liked it.  Then I doubled the recipe and made a jelly roll pan full for the luncheon.  Everyone there really liked it and wanted the recipe too.  So.....here it is!!


Karla's Cinnamon Cheesecake..........aka:  Sopapilla Cheesecake
1 - 8 ounce package cream cheese, softened (reduced fat is ok)

1/2 c.  sugar

1 t.  pure vanilla

2 - 8 ounce cans refrigerated crescent rolls (reduced fat is ok)

1/4 c. sugar

2 t. cinnamon

3 T. butter, melted (could probably cut to 2T.)

3 T. honey

Beat together: the cream cheese, 1/2 c.sugar and vanilla until smooth and creamy.  (If you don't beat it enough it will be hard to spread.)

Spray your pan and pat or roll out one can of crescent roll dough to completely cover the bottom of the pan and up the sides of the pan a little.   Spread the cream cheese mixture evenly over the dough.  Spray your counter and rolling pin and roll out the second can of crescent roll dough into a 9x13 inch rectangle and carefully lift and place this piece of dough over the cream cheese mixture.  
Pour melted butter over the top of the dough and spread over the dough.Stir together 1/4 c. sugar and cinnamon and sprinkle over the butter.
Bake at 350 for 25 minutes, until golden brown.  Remove from the oven and drizzle with honey while still hot. Cool completely in the pan before cutting.  These are rich so I didn't cut too big of a piece.   (9x13 = 16 servings)


For the jelly roll pan (Cookie sheet), I doubled the above recipe.
I baked it for 30 minutes and I cut it into 32 servings.


Today I made it using my Cool Rise Roll Dough.......rolled really thin.....it worked and tasted good, but it is definitely better using purchased crescent roll dough.  In a pinch it would work and is way cheaper to make this way.   The TWINS say they like it best made with Cool Rise Dough.....you'll have to decide for yourself!

For variety:  I have also added 1/2 t. almond extract to the cream cheese mixture and then sprinkled 1/2 c. sliced almonds over the top before baking.  

Makeover Peanut Butter Cup Cheesecake

My lesson today at church was on "Physical Health".  We talked about eating habits and how you can change a recipe to make it more healthy.  This is a recipe I got out of my "Healthy Cooking" magazine (Feb/Mar 2010 p. 27).  The girls thought it looked really good and wanted the recipe.  So I thought I'd post it here while I am sending them a copy.  It really does look good. 

The original recipe was 500 calories per serving.  This makeover version cut 184 Calories, 17 g Fat, 11 g Saturated Fat, & 61 mg. Cholesterol.  The changes made:  limited the crust to just the bottom by decreasing those ingredients by 40 percent.  Replaced 24 oz. of regular cream cheese with 16 oz. of fat free and 8 oz. of reduced fat, and pared down the sugar, eggs and hot fudge topping just enough to not change the taste or texture. 
Makeover Peanut Butter Cup Cheesecake
CRUST
3/4 c. graham cracker crumbs
2 T. sugar
2 T. butter, melted
3/4 c. creamy peanut butter
FILLING
2 pkgs. 8 oz. fat-free cream cheese
1 pkg. 8 oz. reduced- fat cream cheese
1 c. reduced fat sour cream
3/4 c. sugar
2 eggs, lightly beaten
1 1/2 t. vanilla extract
3/4 c. hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges
Mix together the cracker crumbs, sugar and butter and press into the bottom of a sprayed, 9 inch springform pan.  Place pan on a cookie sheet and bake at 350 for 10 minutes.  Cool.
In a microwave bowl, heat peanut butter on high for 30 seconds or until soft.  Spread over the crust to within 1 inch of edges. 
Mix together the cream cheese, sour cream and sugar until smooth.  Add eggs; beat on low speed just until combined.  Stir in vanilla.  Pour 1 cup into a bowl and set aside.  Pour remaining filling over peanut butter layer. 
In a microwave bowl, heat 1/4 c. fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture.  Pour over filling; cut thru with a knife to swirl.
Return pan to baking sheet.  Bake for 50  to 60 minutes or until the center is almost set.  Cool on a wire rack for 10 minutes.  Carefully run a knife around pan edges to loosen; cool 1 hour longer. 
Microwave the remaining fudge topping on high for 30 seconds or until warmed; spread over cheesecake.  Garnish with Peanut butter cups.  Refrigerate overnight. 

Makes 16 servings, 1 slice contains; 316 calories, 16 g fat (6 g saturated fat), 47 mg cholesterol and 1 g fiber

Josi Kilpack Culinary Mystery Recipes

A Novel Spin on Cooking
Recipes from Josi Kilpack Mysteries - Josi Kilpack’s culinary mystery series is a two-for-one deal: each book holds a clean, fun whodunit as well as a handful of scrumptious recipes. Here are a few decadent dessert recipes from the books. The real mystery is how you’re going to keep your family from eating all the treats before you get the chance to try some yourself!

I have these books.....and will be posting all the recipes....I've tried a few....enjoy!!

Mom’s Lemon Tart (from Lemon Tart)
Crust
1 cup all-purpose flour
1/3 cup powdered sugar
pinch of salt
½ cup (1 stick) cold unsalted butter, cut into smaller pieces
Preheat oven to 425˚ F. In a food processor or mixer, combine ingredients for crust. Pulse together until a dough starts to form in clumps. Press onto tart pan, making sure to cover bottom and sides evenly. Pierce the bottom of the crust with a fork and place in freezer for 10 to 15 minutes.
Place tart pan on a cookie sheet and bake until crust is golden-brown, approximately 12 minutes. Remove from oven and let cool.
Filling
5 ounces cream cheese
½ cup granulated sugar (you might like an extra ¼ cup sugar in the filling)
2 large eggs
¾ cup fresh lemon juice (about 2 large lemons—do not use concentrated lemon juice)
zest from one lemon
Reduce oven temperature to 350˚ F. Mix cream cheese with electric beaters until smooth. Add sugar. Mix until well blended. Add the eggs one at a time, mixing thoroughly after each egg. Stop and scrape bowl halfway through. Add the lemon juice and zest and mix until smooth.
Pour filling into tart crust and bake on cookie sheet for 20 to 30 minutes or until filling is set. Let tart cool on wire cooling rack. Cover and refrigerate until well chilled.
Use whipped cream as an optional topping. It can be piped on in stars or served on top with each piece. For extra flavor in the whipped cream, add a teaspoon of lemon zest.


Butterfinger Cookies (from Key Lime Pie)
½ cup butter, softened
2/3 cup sugar
¾ cup brown sugar
1 egg
1 ¼ cup peanut butter (chunky or creamy)
1 ½ teaspoon vanilla
1 cup flour
½ teaspoon baking soda
¼ teaspoon salt
5 (2.1-ounce) Butterfinger candy bars, chopped* (about 2 cups)
Preheat oven to 350˚ F. Cream butter and sugars. Add egg; mix. Add peanut butter and vanilla; mix until smooth. Add flour, baking soda, and salt. Mix well. Add Butterfingers; mix. Roll into 1-inch balls, use 1-inch scoop, or drop by 1-inch spoonfuls onto ungreased baking sheet. Bake 10 to 12 minutes, until just browned. Allow cookies to cool 2 minutes on baking sheet before moving them to a cooling rack. Makes 4 dozen.
*Chop Butterfingers with a chef’s knife or put in a zip-top bag and crush with a rolling pin. Food processors make the pieces too fine and you lose the crunch.

Cinnamon Ginger Cookies (from Lemon Tart)
1 cup butter
1 ½ cups white sugar
3 tablespoons light corn syrup
2 eggs
3 cups all-purpose flour
1 cup quick oats
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
Cream butter and sugar. Add corn syrup and eggs. Mix well. Add dry ingredients to the butter mixture and mix well. Roll into teaspoon-sized balls (refrigerate if dough is too soft) and bake at 350˚ F for about 6 minutes or until bottom edges are barely browned.
Remove cookies from oven and press flat with a glass dipped in sugar. (Spray bottom of glass with cooking spray for first “press,” and then dip back into sugar between each cooking thereafter.) Let cookies cool 1 minute on baking sheet before removing to cooling rack.
To make sandwich cookies, spread a layer of cream cheese frosting between cookies.
Cream Cheese Frosting
¼ cup butter or margarine
8 ounces cream cheese (Neufchâtel or fat-free works fine)
½ teaspoon vanilla
1 ½ cups powdered sugar
Cream butter and cream cheese. Add vanilla and mix until smooth. Add powdered sugar until desired consistency is reached; you want a thick frosting to hold the cookies together. If frosting is too thick, thin with evaporated milk. If frosting is too thin, thicken by adding more powdered sugar. Spread between cookies when cookies are cool.
Makes about 2 dozen sandwich cookies (or 4 dozen single cookies).

Angel Snowball Cake (from Devil’s Food Cake)
1 loaf angel food cake, sliced into ½- to 1-inch slices (day-old cake is easier to slice)
1 (8-ounce) package semisweet baking chocolate
3 tablespoons water
3 tablespoons powdered sugar
5 eggs, separated and at room temperature
½ teaspoon vanilla
1 pint whipping cream
¼ cup powdered sugar
Line a 4- to 6-quart bowl with wax paper. Line the bottom and sides of the bowl with slices of angel food cake. In a double boiler, break up chocolate and melt on low heat, adding water and 3 tablespoons powdered sugar when chocolate is mostly melted. Stir until smooth. Remove from heat and add egg yolks, one at a time, stirring well after each addition. Set aside.
In a separate bowl, beat egg whites until stiff. Add vanilla. Carefully fold the egg whites into the chocolate mixture, stirring until combined. Pour chocolate mixture over the sliced cake. Cover bowl with plastic wrap and refrigerate 12 to 24 hours.
An hour before serving, carefully invert bowl onto a large platter. Remove wax paper. Whip whipping cream and ¼ cup powdered sugar. Frost the cake. Refrigerate until ready to serve. (Save leftovers in refrigerator for up to 4 days.) Serves 12 to 18.

Chocolate-dipped Coconut Macaroons (from English Trifle)
1 2/3 cups flaked sweetened coconut* (don’t pack into measuring cup)
1/3 cup sugar
3 tablespoons flour
¼ teaspoon salt
3 egg whites
¼ teaspoon vanilla extract
¼ teaspoon almond extract
chocolate for dipping
Mix coconut, sugar, flour, and salt together in a small bowl. Set aside. Beat egg whites in a medium-sized bowl until frothy—about 30 seconds. Add extracts and mix until combined. Add coconut mixture and stir until combined. Drop by rounded teaspoonfuls onto well-greased baking sheets, parchment paper, or silicone baking sheet (macaroons are notorious for sticking to the pan). Shape with fingers so they are nice and round. Bake at 325˚ F for 18 to 20 minutes or until golden brown along the bottom edges. Let cool completely before removing from pan to prevent sticking. Dip bottom half of cookie into a bowl of melted chocolate.
Cool completely. Store in an airtight container.
*For a tasty option, toast half the coconut by spreading coconut in single layer on a baking sheet. Bake at 350˚ F for about 15 minutes or until coconut is light brown. You can also put coconut in toaster oven on “dark” cycle. Check frequently to avoid burning.