Molded Cranberry Orange Salad

This recipe reminds me of Mom's Cranberry Relish.  I think it would be a good recipe to use up any leftovers.

Molded Cranberry Orange Salad 
1 teaspoon unflavored gelatin
1 tablespoon plus 1 cup cold water,divided
1 cup boiling water
1 package (3 ounces) raspberry gelatin
1 package (12 ounces) fresh or frozen cranberries, divided
2 medium apples, cut into wedges
1 medium navel orange, peeled
1 cup sugar
1/2 cup Diamond of California Chopped Walnuts
1/2 cup finely chopped celery

In a large bowl, sprinkle unflavored gelatin over 1 tablespoon cold water; let stand for 1 minute. Add boiling water and raspberry gelatin; stir for 2 minutes to completely dissolve gelatin. Stir in remaining cold water.
Refrigerate for 45 minutes or until thickened.
Place 2-1/3 cups cranberries, apples and orange in a food processor; pulse until chopped. Transfer to a bowl; stir in sugar. Stir into thickened gelatin. Fold in the walnuts, celery and remaining whole cranberries.
Pour into a 10-in. fluted tube pan or 8-cup ring mold coated with cooking spray. Cover and refrigerate overnight or until firm. Unmold onto a platter. Yield: 12 servings.

Banana Pudding Poke Cake

BANANA PUDDING POKE CAKE
1 box yellow cake mix (& ingredients to make cake as directed on mix)
2 small boxes instant banana pudding
4 c milk
8 oz. whipped topping
20 vanilla wafers, crushed
sliced bananas -
Prepare cake in 9 x 13 pan according to directions on box. When golden, remove from oven and let cool for a few minutes. When just slightly cooled, use the handle end of a wooden spoon to poke holes into the baked cake. Don't be skimpy,  make lots of holes & make them big enough for the pudding to seep into and go deep enough with the spoon that you hit the bottom of the pan.
Prepare pudding mixture. Combine 4 cups of milk and pudding mix; whisk until fully combined and there are no lumps.  Pour pudding mixture over entire cake before it starts to gets thick. Spread evenly, filling all holes.
Refrigerate for two hours or until set.
At serving time, top with sliced banana, whipped topping, and crushed vanilla wafers.

Healthy Banana Bread.....

This banana bread recipe uses honey and applesauce instead of sugar and oil. 

Healthy Banana Bread2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananasIn a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into sprayed 9 x 5 inch loaf pan.
Bake at 350 for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Banana Pudding

BANANA PUDDING FROM SCRATCH
1/2 c. sugar
2 tbsp. flour
1/4 tsp. salt
2 c. milk
4 separated eggs
1 tbsp. vanilla flavor
1 box of Nilla Vanilla Wafers
4 med. ripe bananas

Mix flour, salt, and sugar; add milk slowly. Stir constantly over low heat until thickened. Stir and cook for about 15 minutes. Beat egg yolks in bowl and stir into mixture slowly stirring constantly. Cook about 5 more minutes stirring constantly. Remove from heat and add vanilla. Line bottom of casserole dish with vanilla wafers, bananas (sliced) and custard mixture. Repeat layers, ending with custard on top. Beat egg whites until stiff. Add 1/4 cup sugar; whip until it peaks. Spread on top of custard and bake in oven at 450 degrees for about 5 minutes or until browned. Remove from oven and serve.

Comfort Breakfast Bake

Comfort Breakfast Bake (recipe from Rocking Lion & facebook)
5 eggs
1/4 cup milk
16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind)
4 scallions (green onions, spring onions, whatever you prefer to call them)
1 cup shredded extra sharp cheddar cheese
If you’re into the meats – cooked center cut bacon or cooked sausage
11×17 pan, sprayed with cooking spray (Note: I think a 9×13 works better, but it might need to bake a little longer)
Mix your eggs and milk in a large bowl. Cut each biscuit (I’m all about scissors in the kitchen) into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak in the eggs.
Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl.
Mix it all up and pour into your pan. Bake at 350 for 25 minutes (make sure it isn't runny – mine this morning took 28 mins).

Turkey Treats....

Turkey Treats-- Dip Oreos in melted chocolate- Add eyes (Wilton Candy eyes) and candy corn for the nose with frosting. Place on chocolate frosted preztels.

Chocolate Chip Cookie Cheesecake

I see a new recipe in the making.   I am going to double my "Karla's Pan Cookies" recipe, instead of buying cookie dough.  I will probably cut back on the filling recipe....this sounds good but a little too rich.  I will re-post when I have the details all worked out.  

Chocolate Chip Cookie Cheesecake
3 (8-ounce) packages cream cheese, softened
3 eggs
3/4 cup sugar
1 teaspoon vanilla extract
2 (16.5-ounce) rolls refrigerator chocolate chip cookie dough
Preheat oven to 350 degrees F.

In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside.

Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on bottom of a greased 9- x 13-inch glass baking dish; press together so there are no holes in dough. Spoon cream cheese mixture evenly over dough; top with remaining slices of cookie dough.
Bake 45 to 50 minutes, or until golden and center is slightly firm.

Salad Dressings by Laura

Yesterday I went to help Laura Walker prepare to serve her Stake Conference guests.  These are the dressings she had me make for her.  They were yummy!!

Cilantro Lime Dressing
Make a batch of Hidden Valley Ranch Dressing:
1 c. Mayonnaise
1 c. milk
1 packet Hidden Valley Ranch mix
The add a big handful of cilantro & the juice of a fresh lime.
Blend in blender. Chill. Serve.

Poppy Seed Dressing
Place in Blender:
3/4 c. sugar
1 t. mustard (oops...I'm sure I added 1 T.)
1 t. salt
1/3 c. white vinegar
1 1/2 t. onion juice (grated Onion)
1 c. oil
Blend for 4 to 5 minutes, until thickened.  Stir in:
1 1/2 T. poppy seeds
Chill & Serve.

And then I made an original recipe of Hidden Valley Ranch....just because everyone loves that!!

Squash Soup

Squash Soup

6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
Melted butter, for brushing
1 tablespoon kosher salt, plus 1 teaspoon
1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
3 cups chicken or vegetable stock
4 tablespoons honey
1 teaspoon minced ginger
4 ounces heavy cream
1/4 teaspoon nutmeg

Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast at 400 for about 30 to 35 minutes or until the flesh is nice and soft.

Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/squash-soup-recipe/index.html?oc=linkback

Tips.....add some onion, use less pepper, start with 1/2 the honey and add more to taste, may use milk instead of cream for a lighter version.

Crock Pot Caramel

Unopened can of sweetened condensed milk + 3 hours on low (completely submerged in water) in the crock pot + cool down in the fridge = Caramel! 

Princess Pie.....aka: Coconut Cream Pie

Princess Pie..... aka: Coconut Cream Pie
crust:
1 cup flour
1/2 cup butter, melted
2 Tbs sugar
1/2 cup chopped pecans - optional

Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.

Layer two:
8 ounces cream cheese, room temperature
1 cup powdered sugar
1 cup whipped topping

Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.

Layer three:
1 small package coconut cream instant pudding
1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)

Mix until thickened. Spread over cream cheese mixture.

Top with remaining tub of whipped topping.

Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.

Boston Cream Cupcakes

BOSTON CREAM CUPCAKES

1 Yellow cake mix
1 (3.4 oz) box Vanilla instant pudding
1 1/2 cups heavy whipping cream
1/2 cup powdered sugar
1/4 cup milk
1/2 cup sour cream

(NOTE: this pudding mixture tastes like pastry cream..it can be used as a filling for a fruit tart or other pastry calling for cream filling such as cream puffs.)

1.Make cupcakes/cake according to directions on box. Use your favorite yellow cake, ours is Duncan Hines. Let cool.

2. Mix together pudding, cream, powdered sugar, milk, and sour cream. Beat on medium speed until stuff peaks form. For cupcakes, cut each cupcake in half and add a dollop of filling. Put top back on cupcake and frost with ganache. I am making it as a whole cake, so the entire filling is going over one layer and the second layer of cake will be covered in the ganache

Ganache:
1 cup heavy whipping cream
12 oz semi-sweet chocolate chips

Heat cream in sauce pan until it comes to a boil. Remove from heat, pour over chocolate in a mixing bowl. Stir to mix together. Let cool slightly.

Keep in refrigerator until ready to serve.

RECIPE courtesy of www.siixsistersstuff.com

Reindeer Cookies

These are similar to a cookie I have made a Christmas time.

Reindeer cookies
3/4 c. peanut butter
1 1/4 c. firmly packed brown sugar
1/2 c. shortening
3 T. milk
1 T. vanilla
1 egg
1 3/4 c. flour
3/4 t. baking soda
3/4 t. salt
Chocolate-covered mini pretzels
Mini brown M&Ms
Regular-sized red M&Ms
Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended.
In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended.
Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake at 375 for 7 to 8 minutes, until set or just beginning to brown.
Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer’s antlers. Press two mini brown M&Ms in for the eyes and one red M&M for the nose.
Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely.

Makes about 40 reindeer cookies. Yummy!!!

Grout Cleaner

Spring Cleaning Recipe for Grout
7 cups water
1/2 c. baking soda
1/3 c. lemon juice
1/4 c. vinegar 
Mix together and pour into a spray bottle and spray your floor, let it sit for a minute or two... then scrub.

Crock Pot Creamy Hot Chocolate

Crock Pot Creamy Hot Chocolate
1 1/2 c. heavy cream
14 oz.  can of sweetened condensed milk 
2 c. milk chocolate chips
6 c. milk
1 t. vanilla extract
Mix in crock pot and heat until melted together and ready to serve.

Turtle Cheesecake Ball

TURTLE CHEESECAKE BALL
8 oz. softened cream cheese 
1/4 c. butter (room temperature) 
1/2 t. vanilla extract
1-1/2 T. brown sugar
1/3 c. powdered sugar
1/2 c. chopped pecans
1/2 c. mini semisweet choc chips
1/2 pk dry vanilla pudding mix
1/2 c. caramel topping plus little more for drizzling
.
Cream together, softened cream cheese & butter. .Add caramel topping and beat well.  Cream in brown sugar & powdered sugar.  Add vanilla & dry pudding mix. Fold in choc chips & pecans. Pat into a ball and refrigerate for one hour.  Place ball on serving platter, drizzle with caramel topping and serve with chocolate wafers, chocolate graham fingers, Nilla wafers or sliced apples.

Cherry Cream Cheese Bake

Cherry Cream Cheese Bake
1 can cherry pie filling
8 oz. cream cheese, room temperature
1/2 c. powdered sugar
1 tube crescent rolls
1/2 stick of butter
2 T. vanilla
1/2 c. granulated sugar
Grease an 8 x 8 baking dish.  Take half of the crescent rolls and lay them out on the bottom of the baking dish.
In a medium sized mixing bowl, blend cream cheese until smooth.  Once smooth, add powdered sugar and vanilla and blend.  Once blended, spoon onto the crescent rolls in baking dish and spread evenly.  Top with can of cherry pie filling.  Top with the last half (4 triangles) of the crescent rolls.  Melt butter and pour on top of crescents.  Top with granulated sugar and bake at 375  for 25 minutes or until browned.

Crock Pot Mac & Cheese

the best part of this recipe is that you put the noodles in dry, uncooked!!! For me, dumping in the ingredients and starting the crock pot is the whole point!! 

Crock Pot Mac & Cheese 
Cooking oil spray
2 c.milk
1 (12 oz.) can evaporated milk
1 egg
1/2 t. salt
1/4 t. pepper
1 1/2 c. pre-shredded sharp cheddar cheese
2 c. uncooked elbow macaroni

Spray the crock pot with cooking spray. In a mixing bowl whisk together milk, evaporated milk, egg, salt and pepper. Pour milk mixture into the crock pot. Add cheese and uncooked macaroni. Stir gently to mix.

Turn slow cooker on low and cook 3-4 hours, or until the custard is set and the macaroni is tender. (Do not cook more than 4 hours, or the sides will begin to dry out). Serve at once.

Tip: between the 3-4 hour mark on low, the edges start to get that crispy, cheesy edge. If you don't want that crispy edge only cook 3 hours.

Caramel Brownies

Rich chewy brownies full of gooey caramel, chocolate chips and nuts.

Caramel Brownies
2 c. sugar
3/4 c. cocoa
1 c. canola oil
4 Eggs
1/4 c. milk
1-1/2 c. flour
1 t.salt
1 t. baking powder
1 c. (6 ounces) semisweet chocolate chips
1 c. chopped walnuts, divided
14 ounces caramels
1 can (14 ounces) sweetened condensed milk
In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips and 1/2 cup walnuts.
Spoon two-thirds of the batter into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12 minutes.
Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts.
Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife.
Bake 35-40 minutes longer or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack.

Hot Chocolate......Candy Cane Marshmallows

hang these on the side of your mug filled with hot chocolate or enjoy them just as they are....

Candy cane marshmallows 
crushed candy canes
large marshmallows
mini candy canes
melted chocolate. 
Simply stick a mini candy cane into the large marshmallow. Dip the marshmallow into the melted chocolate, allow excess chocolate to drip off, then roll into the crushed candy cane. Place on a waxed paper lined baking sheet and allow to set. 

Breakfast Cupcakes

This is an easy & cute dish to prepare.   A great dish to serve on a buffet table, as each individual serving can be picked up and popped on a plate.

BREAKFAST CUPCAKES1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled
chives for garnish

Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives. 

Peanut Butter Microwave Fudge

Peanut Butter Microwave Fudge 1 lb. box Confectioners sugar 

2 T. butter 

1/3 C. milk 

1 C. peanut butter 

Place sugar, butter and milk in a large mixing bowl. Cook in the microwave 2 minutes on high. Take out, beat ingredients with hand mixer until combined. Microwave 30 seconds more, then add peanut butter and mix by hand or mixer until combined. Spread in foil lined 8x8 pan. Let cool then cut and ENJOY!