Saturday, January 7, 2012

Favorite Recipes of 2011.....

Just thought I ought to post a few new favorites that I discovered in 2011!!!
Hope you enjoy them as much as I have....


I changed up this recipe a bit and it has been a hit.  The perfect way to perk up  pancakes.  It is delicious over ice cream too! 
Grape Syrup
place in 4 qt. saucepan:
1 1/2 c. sugar
2 heaping T. regular clear jel
whisk together and add:
1 1/2 c. grape juice
1/4 c. corn syrup
1 t. lemon juice
Cook over high heat stirring occasionally.  Once mixture reaches a full boil cook for 2 minutes while stirring.


Dad did really like this Grape Syrup on his Christmas Pancakes.  He took a bottle of it home with him.  I think I will try some other flavors too.  Dad really likes apricots and I have some apricot juice that would work perfect for this too!
An amazing summer salad I created.  Since my favorite pasta salads are all titled by the name of the person who gave them to me I decided I would name this one after me. 

Karla's Pasta Salad
16 oz. bowtie pasta or pasta of choice
3 or 4 cucumbers, bite sized pieces
1 red onion, julienne
2 red peppers, julienne
2 T. each - Fresh parsley, chives and dill, finely chopped
Dressing
1 c. Miracle Whip
1/2 c. milk
2 T. lemon juice
2 T. sugar
1 t. each - salt, celery seed, dill weed
1/8 t. pepper
Cook pasta according to package directions, making sure to not overcook.  Rinse pasta and drain well.  Stir together in large bowl; the pasta, vegetables and herbs.  Refrigerate until well chilled.
Stir together the dressing ingredients and refrigerate.  Shortly before serving time stir the dressing into the pasta mixture.  Serve.

Well I enjoyed my Cocoa Maker a little too much.  I made up my Hot Chocolate on Christmas Morning and when I turned it on......nothing happened.  It totally quit me on Christmas Morning....thank goodness I have a microwave too.  But all is well now.....my warranty was good and I now have a brand new Cocoa Maker.  This is a recipe for one of my favorite drinks I make in it.

 Butterscotch Steamer
2 c. milk
1 T. Butter
3 T. Brown Sugar
Top with whipped cream and serve.

A new holiday favorite...however, I did make some big changes from the original recipe.  But I am so glad I did.....it was a hit and disappeared quickly.  So here is how I made it....
Cinnamon Roll Pumpkin Cake
1 box yellow cake mix
4 eggs
1/2 c. oil
1/2 c. milk 
3.4 ounce box Vanilla Instant Pudding Mix
1/2 c. sour cream
15 oz. can pumpkin
1 t. cinnamon
1/2 t. each of nutmeg, ginger and cloves
1/2 c. butter
3/4 c. packed light brown sugar
1 1/2 teaspoon ground cinnamon
1 c. cream cheese frosting, thinned with milk for a glaze  (I used my pumpkin roll filling) 
Preheat oven to 350  and spray a jelly roll pan with non stick cooking spray.
Place in mixer bowl: cake mix, eggs, oil, milk, pudding, sour cream, pumpkin and spices, beating until well combined, about 1 1/2 minutes. Pour into prepared pan, spreading evenly.
Place butter into a microwave safe bowl and melt, about 30-40 seconds. Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake then take a knife and run it through to swirl into the top.  Make sure to just swirl it in the top part of the batter, if you swirl it clear through to the bottom it will stick to the pan when baked.  Bake cake for 25 minutes. Drizzle with glaze while still warm.  Let cool for 20 minutes before cutting into squares. Refrigerate if not serving same day.   

This recipe was the biggest hit.....I have shared both the recipe and the jelly with too many people to remember.  It makes a pretty little gift!  We have eaten way more cream cheese,  Ritz and Wheat Thin Crackers than normal this year!!  This is so Yummy!!

  • Hot Pepper Jelly

  • 6 or 7 Jalapenos (3/4 c.)
    3 bell peppers (red & green - 2 c.)
    Finely chopped all peppers in food processor - leave seeds in the hot peppers but take them out of the bell peppers.  Drain the bell peppers in a colander to get rid of all the juice so the jelly will not be runny.
    1 1/2 c. Apple Cider Vinegar 
     5 c. Sugar  
     1 pouch "Certo" Liquid Pectin
  •  1 T. crushed red pepper   (add with pectin)
    Add peppers and cider vinegar to a large pot.  Stir
    Add Sugar and stir to mix.
    Over high heat stir occasionally, until mixture comes to a rolling boil.  Stir in pectin and red pepper flakes.
    Boil for 2 minutes.   
    Take off of heat, ladle into jelly jars - leave 1/2 in head space.  Makes about 7 half pint jars.  It works to make a double batch....just make sure you use a big enough pan....should be half full or less.....spray in a couple sprays of cooking spray to help prevent a boil over and help to make it not so foamy.  
    Hot water bath for 10 minutes 

AND......I SAVED THE BEST FOR LAST!!!
MY FAVORITE RECIPE for 2011!!!!
Are you ready for this????
5 ingredients and 6 minutes and you have the most delicious CARAMELS you have ever tasted!!! 
If you love caramels like I do.....you won't want to miss out on this recipe.
I think Lacey will love this as much as I do!!   She has been asking to make caramels for a couple of months now, but we just haven't found an hour to make them.  In 15 minutes I made 2 batches of these!!

Microwave Caramels
Combine in a 2 quart bowl (or larger):
1/4 c. butter
1/2 c. sugar
1/2 c. brown sugar
1/2 c. light Karo corn syrup
1/2 c. sweetened condensed milk
Microwave on high for 6 minutes - stirring every 2 minutes. 
Pour into buttered 8 x 8 glass pan.  Cool. Cut. Wrap in waxed paper.
Store in air tight container.

 NOTE:  when it says to microwave for 2 minutes.....I always push 2:22 instead of 2:00.....it is just what I do....SO...I actually cooked them for 7 minutes and they were perfect!!

HOPE you found some new favorites too!!!  HAPPY  2012!!!  
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Lacey Making Teddy Bear Cookies