Quick & Easy Pizza Dough

Quick & Easy Pizza Dough

Combine in mixing bowl:

3 c. flour

1 t. salt

1 T. sugar

1 T. yeast

Mix in:

2 T. oil

1 c. warm water

Spread out on a large pizza pan.  Bake at 375 for 10 min.  Remove from oven and add toppings.  Bake 10 to 15 minutes more.  

Easy Pull Apart Pizza Bread

Easy Pull Apart Pizza Bread

• 2 Cans of Pizza Dough or Biscuits
• 2 cups Mozzarella cheese (or your favorite cheese)
• 2 tablespoons of a really good Italian seasoning (link in post) or parsley flakes
• ⅓ cup olive oil
• 1 – 8 oz package of pepperoni (we used the turkey)
• 1 cup Parmesean cheese
• Optional: Add a ½ teaspoon of fresh garlic or garlic powder (it’s amazing)

1. Preheat the oven to 350 degrees
2. Cut pizza dough or biscuits into quarters
3. Cut the pepperoni into smaller pieces
4. Mix all the ingredients in a bowl and toss so that the oil is spread evenly on each piece of dough
5. Bake for about 30 minutes (or until the top is brown and the center is thoroughly cooked) TIP: Be sure to check it in the middle before you pull it out. If the middle is still not cooked thoroughly be sure to leave it in another 5 minutes at a time until it’s done.
6. Flip over on to a plate while it’s still hot.
7. Serve with a side sauce and enjoy!

Microwave Peanut Brittle

A fast and easy microwave version of a holiday classic.  It is  light, airy, top-notch flavor, and doesn't-get-stuck-in-your-teeth.  Give it a try...from King Arthur Flour.  

• 
  
• Microwave Peanut Brittle
• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1 1/2 cups salted peanuts (I use raw peanuts)
• 1 tablespoon butter
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

Directions

1. 1) Spray a wooden spoon (or other heat-proof stirring implement) with non-stick cooking spray. Lightly grease a baking sheet, or line it with parchment.
2. 2) Mix together the sugar and corn syrup in a large microwave-safe bowl and stir until well combined; the mixture will be stiff and hard to stir. Be sure to use a large enough bowl; the sugar/corn syrup should fill it no more than 1/4 to 1/3 full.
3. 3) Microwave the sugar mixture uncovered on high power for 5 minutes; it will bubble vigorously.
4. 4) Add the peanuts and butter, and stir well to combine. Speed is key! The cooler the mixture becomes the harder it will be to stir.
5. 5) Replace the bowl in the microwave and cook on high for 2 to 4 minutes, until the mixture turns a nice medium-brown caramel color. Start watching carefully around the 2-minute mark, and remove when the caramel color is achieved.
6. 6) Add the baking soda and vanilla. The mixture will bubble furiously upon the addition of these ingredients — this is what gives the candy its hallmark airy texture. (This is also why you need to use a large bowl.) Stir quickly to combine. The finished mixture will look creamy and caramelized.
7. 7) Working quickly, pour the mixture onto your prepared baking sheet and spread it as evenly as possible. If you end up with an uneven spread, don't worry — the candy should still set up nicely, even in the thicker areas.
8. 8) Once the brittle has set and cooled (30 to 60 minutes), break it into pieces.
9. Yield: about 3 dozen pieces.

Tips from our bakers

• If all you have on hand is raw peanuts, you can pan-roast them with a touch of oil and a generous sprinkle of salt.
• Peanuts can be replaced with almost any nut imaginable, though we have to admit the original is our favorite. If you are feeling especially decadent, try dipping brittle pieces in melted dark chocolate. No matter how you serve it, you can not beat this simple, easy peanut brittle.

Thanksgiving Jello

Thanksgiving Jello
Mix together:
1 large box Raspberry Jello
2 c. boiling water
Stir in:
6 oz. frozen orange juice concentrate
20 oz. pineapple (Partly drained), blended to puree
15.5 oz applesauce
Pour into 7 x 11 inch dish and chill until set.
Topping:
Beat Together:
1 small box vanilla pudding
1 c. milk
Fold in:
8 oz. whipped topping
Spread over the top of set Jello.

Found this online only they used Orange Jello and mandarin oranges instead of applesauce.  I think that way would be good too!

Sugar Cookies....rolled & pressed

Marcia called me at Halloween because she was needing to speed up her sugar cookie making process this year.   We talked and she actually did end up rolling and pressing her sugar cookies.  She said they turned out good and it was much faster.  So this recipe got my attention when it came across facebook.  I have adapted it a bit....but here it is.

Aunt Belle recently told me she thinks the secret to her sugar cookies is that she allows them to sit overnight in a sealed tupperware container before she frosts them!!  So after seeing the following recipe that makes even more sense.

Sugar Cookies...Rolled & Pressed
Cream together:
1 c. butter, softened
3/4 c. oil
1 1/4 c. sugar
3/4 c. powdered sugar
2 T. water
2 eggs
Combine the following dry ingredients and slowly add to the creamed mixture.
1/2 t. baking soda
1/2 t. cream of tarter
1 t. salt
5 1/2 c. flour
Mix well.  Dough should not be sticky.  Roll into a 1 inch ball and place on a cookie sheet.  Dip the bottom of a glass in sugar and press each ball of dough into a flat rough edged cookie.  Bake at 350 for 8 minutes.  Cool and place in the refrigerator.  Frost them at serving time.  The secret is to have the cookie cold and the frosting at room temperature when serving.  Keep cookies in a sealed container until served.

Sour Cream Frosting
Mix together:
1/2 c. butter, softened
3/4 c. sour cream
2 lb. powdered sugar
1 t. salt
1/4 c. milk (more if needed for desired consistency)
Add coloring if desired.
Beat well.  Frost chilled cookies and serve.

Reeses peanut butter No bake bars

Reeses peanut butter No bake bars

1 cup salted butter (melted)
2 cups graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 oz) bag milk chocolate chips

1. Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
2. Pour peanut butter mixture into a 9 x 13 pan.
3. Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
4. Refrigerate bars for one hour. Cut while bars are still cool. Enjoy

Apple Spice Muffins

Made these for our Stake Auxiliary Training Meeting tomorrow.  

Apple Spice Muffins

1 Spice cake mix, divided

21 oz. apple pie filling

2/3 c. flour

2 eggs, beaten

⅔ c. water

1 t. baking powder

⅓ c. butter

Mix together ½ cake mix, water, flour and baking powder.  Beat in the eggs until well blended.  Pour batter into 24 lined muffin cups.  Drop a spoonful of pie mix on top of the batter. 

In another mixing bowl, cut the butter into the remaining cake mix until it's crumbly.  Top the apple pie filling with some of the crumb mixture. Bake at 350 for 20 minutes.

Cream Cheese Glaze

4 oz. cream cheese, softened

½ c. powdered sugar

1 t. vanilla extract

2 T. heavy cream

3-4 T. milk

Beat together the cream cheese and powdered sugar. Beat in the vanilla extract, whipping cream and gradually beat in the milk until the desired consistency is reached.

Allow the muffins to cool for 15-20 minutes and then drizzle with the cream cheese. 

Easy Crock Pot Potato Soup

I combined a couple recipes to come up with this.....it is a new favorite.  Short on time?  Cook it on the stove until potatoes are tender.  Then stir in cream cheese and simmer until serving time.

Easy Crock Pot Potato Soup
Place in Crock Pot:
30 oz. bag frozen diced hash browns or 8 c. diced, potatoes
1/3 c. onion, diced
1/2 c. celery, chopped
32 oz. chicken broth
10 oz. cream of chicken soup
1/2 c. bacon bits
1 c. freezer corn ( sometimes I add it sometimes I don't)
1 t. salt
1/2 t. pepper
1 T. dried parsley
1/2 t. garlic powder
1/2 t. season salt
Cook on low for 8 hours or until potatoes are tender.  OR Cook it on the stove top.
An hour before serving, ADD:
8 oz. cream cheese, cut into cubes (Not the fat free kind)
Stir a few times during that last hour to completely dissolve the cream cheese.
At serving time top with grated cheese, chives and/or more bacon bits, if desired.

Sweet Breads......

Another old Relief Society Handout that I thought worth saving.....

COCONUT BREAD
Mix together:
1 c. oil
4 beaten eggs
2 c. sugar
2 t. coconut flavoring
Sift together:
3 c. flour
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
Mix these 2 mixtures together while slowing adding:
1 c. buttermilk
Stir in:
1 c. coconut
Pour into 2 sprayed one pound loaf pans.  Bake at 350 for 1 hour.  DO NOT REMOVE FROM PAN, Glaze immediately upon removing from oven.  Cool for 4 hours in the pan and then remove.
GLAZE
1 c. sugar
2 T. butter
1/2 c. water
Boil for 5 minutes.  Add 1 t. coconut flavoring.  Pour over bread as soon as it comes out of the oven.

PUMPKIN BREAD
Cream together:
3 c. sugar
1 c. oil
Add:
4 eggs
1 lb. can pumpkin
Mix well.
Sift together:
3 1/2 c. flour
2 t. soda
2 t. salt
1 t. baking powder
1 t. nutmeg
1 t. allspice
1 t. cinnamon
1/2 t. cloves
Add dry ingredients to mixture alternately with 2/3 c. water.
Pour into 2 sprayed bread pans.  Bake at 350 for 1 1/2 hours.  Cool 10 minutes and remove from pans to finish cooling.

BERRY BANANA WALNUT BREAD
Mix together:
1 1/2 c. flour
3/4 t. cinnamon
1/2 t. soda
1/4 t. nutmeg
2 eggs, beaten
3/4 c. mashed raspberries or strawberries
1/2 c. mashed banana
1/4 c. oil
1 1/2 t. finely grated orange peel
1 c. chopped walnuts
Pour into sprayed 9 x 5 x 3 baking pan.  Bake at 350 for 60 to 70 minutes.

ZUCCHINI BREAD
Mix together:
3 eggs
2 c. sugar
1/4 t. vanilla
1 t. salt
1 T. cinnamon
1/2 c. nuts
1 c. oil
2 cups grated zucchini
3 c. flour
2 t. soda
1/4 t. baking powder
Bake at 375 for 1 hour.

BANANA NUT BREAD
Sift together and set aside:
4 c. flour
1 t. baking powder
1 t. soda
1/2 t. salt
Cream together:
1/2 c. shortening
1 1/2 c. sugar
Beat 2 eggs until light and fluffy and add to creamed mixture.
Beat in 1 1/2 c. mashed bananas.
Add dry ingredients alternating with 1/3 c. buttermilk.
Add 1 c. broken walnuts
Pour into 2 sprayed loaf pans.  Bake at 350 for 1 hour.

Chicken Casserole

This recipe came from Susan Johnson, (Kasey's other Mother).  She shared it in Relief Society years ago.  I just found it in a box and decided I should save it here.

Chicken Casserole
4 to 6 Chicken Breasts, cooked & cubed
2 cans Cream of Chicken Soup
Mix together and place in a casserole dish.
Prepare a large box of stuffing according to box directions and spread over the soup and chicken mixture.
Bake at 350 for 30 minutes.

Snickers Salad

Yesterday we had a Stake Auxiliary Presidencies luncheon at Sheri Probst's home.  Meagan Garner brought this salad.  It was the hit of the day!!   YUMMY!  Call it salad, call it dessert, we ate it for both!!

Snickers Salad
1 small package (3.4 ounces) instant vanilla pudding mix

• 8 oz. frozen whipped topping, thawed
• 6 cups (4 large apples) chopped
• 4 Snickers candy bars (2.07 ounces each), cut into 1/2-inch pieces

Mix together the pudding mix and whipped topping. Fold in

• apples and candy bars. Refrigerate until serving. 

Veggie Chips

Well apparently the latest craze is veggie chips.  They are on the shelves of every grocery store these days. Since I have had an excess of zucchini and cucumbers lately I have been making my own dried veggie chips.  I think they are quite good!!

Zucchini Chips
Slice zucchini thinly and place on dryer trays.  Spray lightly with canola oil or olive oil.  Sprinkle with salt or garlic salt or whatever seasoning you prefer.  Dry until crisp.  (I am gonna sprinkle my next batch with powdered jello.)

Cucumber Chips
Slice cucumbers thinly and place on dryer trays.  Spritz with apple cider vinegar.  Sprinkle with salt and dill weed.  Dry until crisp.

Real Cheesecake

Kara asked me to make a real baked cheesecake for Justin's birthday.....this is what I came up with.  Hope he likes it.

Real Cheesecake

Cover outside of 11 inch springform pan with 2 layers of foil.

Mix together in springform pan and press firmly into bottom of pan.

1 1/4 c. graham cracker crumbs

1/4 c. sugar

1/3 c. melted butter

In mixer bowl beat until fluffy.

20 oz. cream cheese

Gradually beat in.

14 oz. sweetened condensed milk

Add & mix well.

4 eggs

1/4 c. lemon juice

Pour over prepared graham cracker crust.

Fill a large deep jelly roll pan half full of water and place springform pan in the water.  Place in oven at 350 for 50 to 60 minutes or until set.  Cool for 1 hour.  Refrigerate for at least 4 hours. Serve plain or with fruit sauce or pie filling.  

Zucchini-Oat Chocolate Chip Cookies

Zucchini-Oat Chocolate Chip Cookies

1 1/2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup packed light-brown sugar
1 large egg
1 1/2 tsp vanilla extract
1 1/2 cups shredded zucchini (from about 1 - 1 1/2 medium)
1 cup quick oats
3/4 cup chopped pecans or walnuts
1 2/3 cups semi-sweet chocolate chips

In a mixing bowl whisk together flour, cinnamon, baking soda and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and brown sugar until creamy. Mix in egg and vanilla extract. Add zucchini and with mixer set on low speed, slowly add in flour mixture. Stir in oats, walnuts and chocolate chips.  Shape dough into balls, 2 Tbsp each, on sprayed baking sheets.  Bake at 350 for 11 - 14 minutes until edges are lightly golden. Cool on baking sheet 2 minutes then transfer to a wire rack to cool completely. Makes about 2 dozen.

Recipe Source: adapted with slight changes from Nestle

Chicken & Rice Casserole

Chicken & Rice Casserole

1 package of boneless chicken (dark meat)

2 cups of rice

1 can cream of chicken soup

1 can green beans

2 to 3 T butter to taste 

Cook the rice and mix it with the cream of chicken soup, butter and green beans in a big bowl. Place the chicken in a casserole dish. Pour rice mixture over the chicken and bake at 350 until chicken is fully cooked. 

Best Taco Casserole

A recipe shared by my friend Ellen Grunig...

Best Taco Casserole
1 pound ground turkey (or ground beef)
1 packet taco seasoning mix
3/4 cup water
1 can (16 oz.) diced tomatoes
1 can (16 oz.) pinto beans, drained & rinsed
2 cups tortilla chips or broken taco shells
1 cup shredded cheddar cheese
4 green onions
1 red bell pepper, diced
1 cup lettuce, chopped:
Cook ground meat in skillet until browned. Drain. Add taco seasoning packet and water. Cook about 5 minutes or until sauce is thickened. Add diced tomatoes. Bring to a boil. Reduce heat. Cover and simmer about 10 minutes stirring occasionally.
Add pinto beans. Cook uncovered another 5 - 10 minutes or until liquid from tomatoes is reduced.
In an ungreased 2-quart casserole dish, place broken tortilla chips or taco shells. Top with beef mixture. Sprinkle with cheese. Microwave about 3 minutes to melt cheese.
Top with lettuce, green onions, and red bell pepper. Serve warm.

Caramel Microwave Popcorn

Years ago I gave this recipe to my friend, Sherri Walton.  She made it for our Family Home Evening Treat tonight and I got the recipe back.....

Caramel Microwave Popcorn
Place 4 quarts of popped popcorn in a large paper grocery sack.
1 cube butter
1/4 c. karo
1/2 c. brown sugar
1/2 t. salt
Microwave on High for 2 minutes. Stir.  Microwave 2 more minutes.
Add: 1/4 t. vanilla & 1/4 t. baking soda
Stir. Pour over popcorn in paper sack.  Shake.  Microwave for 1 1/2 minutes.  Shake.  Microwave 1 1/2 minutes more.  Shake.  Microwave 30 seconds more.

Sweet Pulled Pork & more......Costa Vida Style

We are getting ready for the Atkinson Reunion this weekend.....Justin has agreed to take care of Pulled Pork for sandwiches on Saturday.  A few ideas for him....

Sweet Pulled Pork for a Crowd

Makes 100 4 oz servings or sandwiches; 12 hours
1 C Brown sugar
1/2 C Cocoa powder
6 Tbs Chili powder
4 Tbs Cumin
6 Tbs Salt
4 Tbs Black pepper
25 lbs Pork loin, boneless
5 cans Diced tomatoes (28 oz)
5 Onions, diced
100 sandwich buns
1 gallon BBQ sauce

Make rub, season loin
In a bowl mix together brown sugar, cocoa powder, chili powder, cumin, salt and pepper. Sprinkle over and rub into loin with hands until loin is completely covered, set aside for 30 minutes and let marinate.

Sear loin, prepare cookers
In a large pan over medium-high heat sear loin in olive oil (1 or 2 at a time). Mix together tomato, onion in large roasters or crock pots.

Cook loin, shred
Place seared loin on top of vegetable mixture in slow roasters or slow cookers. Cover and cook on low for 10 hours. Remove lid and shred loin with a fork, then stir together meat, juices and vegetables.

Make sandwiches
Place a portion of pork on a sandwich bun 

Sweet Pork Barbacoa
2 pounds pork (I like to use the pork butt – my butcher concurs)
2 cans Coke (NOT diet)
1/2 c. brown sugar
1/2 tsp garlic salt
1/4 c. water
1 can diced green chiles
3/4 can enchilada sauce (I used Old El Paso)
1 c. brown sugar
Put the pork in a reclosable bag to marinate, pour in one of the cans of Coke and 1/2 c. brown sugar. Marinade for a few hours or overnight. (I’ve done both…they both work.)
Drain marinade and put pork, 1/2 can of Coke, water, and garlic salt in crock pot on high for about 3-4 hours. Remove pork from crock pot, drain off liquid, shred pork. (I use twoforks because I’m too impatient to wait until it’s cool.)
Mix together (in a bowl or in the blender) other 1/2 can of Coke, can of chiles, enchilada sauce and brown sugar.
Put shredded pork back in the crock pot, cover with sauce, heat just until warmed through.

SWEET PORK
2 pounds pork (we like to use boneless pork ribs)
3 cans Coke (NOT diet)
1/4 c. brown sugar dash garlic salt
1/4 c. water 1 can diced green chilies
3/4 (1ooz) can red enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar Put the pork in a heavy duty Ziploc bag to marinade.
Add about a can and a half of coke and about
1/4 c. of brown sugar.
Marinade for a few hours or overnight. Drain marinade and put pork,

1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don’t let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little. Put shredded pork and sauce in crock pot and cook on low for 2 hours. That’s it!

CILANTRO-LIME RICE
1 c. uncooked rice
1 tsp. butter
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth 1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

CILANTRO RANCH
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced (I boiled it)
1/2 bunch of fresh cilantro
1 clove garlic juice of
1 lime
1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds) Mix all ingredients together in the blender. That’s it!

Crock Pot Mashed Potatoes

Crock Pot Mashed Potatoes

5 lbs. red or yukon gold potatoes, cut into chunks (peeled or not)
1 Tbsp. minced garlic
2 cubes chicken bouillon
8 oz. container sour cream
8 oz. pkg. cream cheese, softened
1/2 cup butter, softened
salt and pepper to taste

Bring a large pot of salted water to a boil. Add potatoes, garlic and chicken bouillon cubes. Cook potatoes until tender but still firm, about 15 minutes. Drain, reserving a little of the cooking water.

Mash potatoes with sour cream and cream cheese, adding reserved cooking water to reach desired consistency. Transfer to a 4 quart crockpot, cover, and cook on low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.

Jewelry Cleaner

Homemade Jewelry Cleaner

1 tablespoon salt
1 tablespoon baking soda
1 tablespoon dish detergent
1 cup water
1 piece aluminum foil

Directions:
1. Heat water in the microwave for 1 or 2 minutes.
2. Cut a piece of aluminum foil that roughly covers the bottom of a small bowl (like a cereal bowl).
3. Pour hot water into bowl. Place salt, soda, and dish washing liquid into bowl. Place jewelry on top of foil and let it sit for 5 to 10 minutes. Rinse jewelry in cool water and dry jewelry completely with soft cloth. Discard solution after use and make a new batch next time.
4. According to wire-sculpture.com, "this works well for gold-filled, brass, german (nickel) silver, and sterling silver. I have even cleaned jewelry with freshwater pearls, shell cameos and mother of pearl with no problem.".

From Scratch Casserole

Maybe Steve would like this version of Tuna Casserole???  Especially if I leave out the word Tuna!!

From Scratch Casserole
1/2 cup butter, divided
1 (8 ounce) package uncooked medium egg noodles
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
1/4 cup all-purpose flour
2 cups milk
salt and pepper to taste
2 (6 ounce) cans tuna, drained and flaked or cooked & shredded chicken
1 cup frozen peas, thawed
3 tablespoons bread crumbs
2 tablespoons butter, melted
1 cup shredded Cheddar cheese

1. Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
2. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
3. Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender and most of the liquid has evaporated.
4. Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, vegetable mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Homemade Cheesy Hamburger Helper

Dinnertime since the fire is kinda haphazard......the other night Steve said, " I think you need to buy some hamburger helper." Maybe that is a clue as to just how bad dinnertime has really been. Since I didn't want to go buy a box of hamburger helper.....I came up with this......

Steve did love this and said, "You need to make this again, it is way better than the stuff in a box".

Homemade Cheesy Hamburger Helper
1 lb lean hamburger meat
1 pkg taco seasoning (2 T.)
1 can Rotel tomatoes and green chilies or petite diced tomatoes (I used 10 oz. salsa)
2 cups beef broth or water (I used 1 1/2 c.water & 1 T. Kitchen Bouquet)
1 cup elbow macaroni (I used 1 1/2 c.)
Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender.

Meanwhile, make the cheese sauce….

2 Tablespoons butter
2 tbsp flour
3/4 cup milk (or cream)
1 cup shredded cheddar cheese
1/2 tsp salt
1/2 tsp pepper
Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.

Spaghetti Pie

Spaghetti Pie
1/2 box spaghetti (about 9 oz)
2 tbsp butter
2 eggs beaten
1/2 cup gruyere cheese grated or Parmesan
1 1/2 cups cottage cheese
1 1/2 lbs of ground beef
1 medium onion chopped
2 cloves garlic finely chopped
1/2 red pepper chopped
1/2 yellow pepper chopped
1 can tomatoes (28 oz) drained and chopped
1 can tomato paste (6 oz)
1 tsp sugar
2 tbsp fresh oregano (or 1 tsp dried)
1/2 tsp salt
1 tsp pepper
1 1/2 cups mozzarella cheese shredded
Brown ground beef with onions, garlic and peppers.
Add tomato paste and diced tomatoes, combine well.
Add sugar, oregano. Season with salt & pepper.

Prepare the spaghetti according to directions on box. (Don't overcook)
Drain and return to pot.
Mix in butter, eggs and gruyere cheese.
Grease 10" pie plate, put spaghetti mix into pie plate. This is your "crust"
Spread cottage cheese on top of spaghetti crust.
Spoon ground beef mixture on top of cottage cheese layer.
Bake uncovered for 20 minutes at 350 degrees. Then top with mozzarella and bake for an additional 5-10 minutes until cheese is melted and bubbly.

Oven Tacos

Oven Tacos
2 lbs hamburger
1 small onion diced
1 small can diced green chilies
1 recipe for Homemade taco seasoning (below) or 3-4 T. Taco Seasoning
8 oz. tomato sauce 
16 oz. refried beans 
2 c. shredded reduced fat Colby-jack cheese 
18-20 hard taco shells 
Optional Condiments- Lettuce, Tomato, Salsa, Guacamole, Sour Cream 
Preheat the oven to 400 degrees.  
In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny. 
Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish (OR check out The Taco Rack), standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through. 
Remove from the oven and top with any optional condiments for serving. 

Taco Seasoning
1 T. chili powder
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. crushed red pepper flakes
1/4 t. dried oregano
1/2 t. paprika
1 1/2 t. ground cumin
1 t. salt
1 t. pepper
In a small bowl, mix all together. Store in an airtight container.
Enough seasoning for 2 lbs of meat with a little water mixed in. 

Baked Sweet & Sour Chicken

I found this on pinterest a few days ago.  It is almost the same as the Tiny Spicy Chicken!! 

Baked Sweet & Sour Chicken
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
1/2 cup cornstarch
2 large eggs, beaten
1/4 cup vegetable oil
SWEET AND SOUR SAUCE
3/4 cup granulated sugar
1/2 cup apple cider vinegar
1/4 cup ketchup
1 tablespoon soy sauce
1/2 teaspoon garlic powder

Preheat oven to 325 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
To make the sauce, whisk together sugar, vinegar, ketchup, soy sauce and garlic powder in a large bowl; set aside.
In a large bowl, season chicken with salt and pepper, to taste. Sir in cornstarch and gently toss to combine. Working one at a time, dip the chicken into the eggs.
Heat vegetable oil in a large saucepan. Add chicken and cook until golden brown, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
Add chicken to prepared baking dish. Top with sweet and sour sauce. Place into oven and bake until the sauce has thickened, about 55 minutes, turning over every 15 minutes to evenly coat the chicken.
Serve immediately.

Tiny Spicy Chicken

I talked to Sue tonight as we are planning our menu for our Sturgeon fishing trip.  She said she was doing Tiny Spicy Chicken.  I said I never heard of it....then I found this!  >>> If you aren't from Cache Valley, you may not know what tiny spicy chicken is ... it's a favorite at practically all the Chinese restaurants--  This is a GREAT copycat recipe.  I will have to see if this is the same recipe Sue has???

Baked Tiny Spicy Chicken
3 lbs. boneless, skinless chicken breasts,cut into 1.5-inch cubes
garlic salt
2 eggs, beaten
cornstarch
oil for frying

Sauce: 
2 t. Sambal chili paste
1 c. ketchup
dash salt
8 T. brown sugar
2 c. sugar
4 t. soy sauce
1 c. chicken broth
1 c. white vinegar

Sprinkle chicken with garlic salt and let sit for 1 hour in the refrigerator. After an hour, dip chicken into eggs and then into cornstarch. Fry chicken pieces until golden brown in oil that has been heated to 350 degrees. Place chicken in a greased 13 x 9 dish.

Mix sauce ingredients in a saucepan. Cook over medium heat until sugars are dissolved. Pour over chicken and bake uncovered at 325 degrees for one hour, turning chicken every 15 minutes.

Chocolate Mousse Crunch Cake with Ganache

http://www.ourbestbites.com/2010/03/chocolate-mousse-crunch-cake/

Chocolate Mousse Crunch Cake  by Our Best Bites

1 package Duncan Hines Devil’s Food Cake
1 recipe (give or take a little) Chocolate Ganache
Crushed Heath bars or a bag of chocolate-covered Heath bits
1 t. unflavored gelatin
1 T. cold water
2 T. boiling water (just heat it in a small bowl in your microwave)
1/2 c. sugar
1/4 c. unsweetened cocoa powder
1 c. whipping cream
1 t. vanilla

Bake cake according to cake mix instructions in 2 8″ round pans. Allow to cool and set aside. This can be done several days in advance; just freeze the cakes when you’re done.

In a small bowl, combine gelatin and cold water and allow to stand for about 1 minute. While gelatin is softening, bring 2 Tbsp. water to a boil in the microwave. Whisk into the softened gelatin and allow to cool slightly.

In a medium mixing bowl, combine sugar, cocoa powder, whipping cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin mixture and refrigerate for 30 minutes.

Prepare ganache.
Super Easy Chocolate Ganache  by Our Best Bites
8 oz. semi-sweet or dark chocolate
8 oz. heavy cream
Combine chocolate and heavy cream in a microwave-safe bowl. Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and can be whisked and incorporated into the cream. Be sure and scrape the sides and bottom to make sure you don’t find any globby bits of chocolate when you start working with it.
The ganache will thicken as it cools, so if it’s a little too thin for you, hang tight and it will be ready pretty quickly. When it’s completely cool, it will be thick and fudgy and can be used like frosting. Store in an airtight container. You can reheat it to achieve your desired consistency.


With a serrated knife, carefully slice the dome-iest part of each cake layer off so the layers are level. Place one layer on the serving plate and spread about 1/2 of the chocolate mousse over the cake. Sprinkle with Heath bits.

Place second layer on top of Heath bits.

Spoon ganache over the top layer, allowing it to drip down the sides. Sprinkle with additional Heath bits and refrigerate until ready to serve.

Old Fashioned Chocolate Cake & Frosting

Our Best Bites  -   Don’t make the frosting until the cakes are cooled, and use the frosting as soon as it is ready. If the frosting gets too stiff to spread easily, wrap the mixer bowl with a towel soaked in hot water and mix on low until frosting is creamy and smooth. Refrigerated leftover cake should sit at room temperature before serving until the frosting softens.
http://www.ourbestbites.com/2011/05/old-fashioned-chocolate-layer-cake/

Old-Fashioned Chocolate Layer Cake
3/4 c. butter, very soft, plus extra for greasing pans
1 3/4 c. all-purpose flour, plus extra for dusting pans
4 oz. unsweetened chocolate, coarsley chopped
1/4 c. dutch-processed cocoa powder
1/2 c. hot water
1 3/4 c. sugar
1 1/2 t. baking soda
1 t. salt
1 c. buttermilk
2 t. vanilla extract
4 large eggs, plus 2 large egg yolks
Adjust oven rack to middle position; heat to 350 degrees. Grease two 9-inch round by 2 inch high cake pans with butter; dust pans with flour and knock out excess. Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate ins melted, about 2 minutes. Add 1/2 cup sugar to chocolate and stir until glossy, 1-2 minutes. Remove bowl from heat and set aside to cool.

Whisk flour, baking soda, and salt in medium bowl. Combine buttermilk and vanilla in small bowl. In bowl of stand mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 C sugar, increase speed to high, and whis until fluffy and lightened in color, 2-3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30-45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter 1 tablespoon at a time, mixing about 10 seconds after each addition. Add about 1/3 of flour mixture; followed by half of buttermilk mixture mixing until incorporated after each addition (about 15 seconds.) Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated.) Scrape down sides of bowl and add remaining flour mixture; mix at medium low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.

Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25-30minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45-60 minutes.

Old-Fashioned Chocolate Frosting
16 oz. semi-sweet chocolate, finely chopped (or 2 1/2 c. semi-sweet chocolate chips)
1/2 c.  butter
1/3 c. granulated sugar
2 T. corn syrup
2 t. vanilla extract
1/4 t. salt
1 1/4 c. cold heavy cream
Melt Chocolate in heatproof bowl set over a saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and set aside. Meanwhile, heat butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4-5 minutes. Add melted chocolate, butter mixture, and cream to clean bowl of stand mixer and stir to thoroughly combine.
Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1-2 minutes (frosting should be 70 degrees). Place bowl on stand mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1-2 minutes. Stir with rubber spatula until completely smooth. *If you find after beating, your frosting is still too soft for your liking, try chilling in the fridge until it sets up a little more.

Hawaiian Cake & Cream Cheese Frosting

In March we had our Stake RS Birthday Event.  We had a great assortment of Birthday Cakes for dessert!! It was a fun event with some of the yummiest cakes ever!!!  This one was my favorite!!  So moist and delicious.  Carla White was kind enough to share her recipe with me.

Hawaiian Cake

Stir together:
2 cups sugar
2 cups flour
2 tsp soda
Mix in:
2 eggs
20 oz. can of crushed pineapple
Stir in:
1 cup coconut
chopped walnuts
Pour batter into sprayed pans (a 9x13 or 2 8" rounds).   Bake 350 degrees for 35 minutes.
Cream Cheese Frosting
1 cube melted butter
1 tsp vanilla
1 cream cheese
1 lb powdered sugar

Strawberry Salad Dressing

It has been a long time since I have posted...our home fire has taken all my time and energy.    But it was nice to finally post a couple recipes yesterday.  The construction on our home has finally begun and most of my replacement lists have been turned in.  There is still much work ahead but maybe a short break or a little time to think about something else.  It has been a long 11 weeks!  Shortly after the fire, Janet brought me a salad with this yummy dressing on it.  It was so good with a super strawberry flavor, I just had to have the recipe.  Janet said she got the recipe from her daughter in law, Aryn.  This is especially great over fresh spinach and sliced strawberry salad.  I think I would throw in a tablespoon of poppy seeds in after blending it up and sprinkle the salad with sliced almonds.  Paula Deen adds a sliced cucumber to her salad greens, Janet added some mandarin oranges and I have also seen sliced red onions and craisins sprinkled in too.  Lots of possibilities!!

Strawberry Salad Dressing
1 c. olive or canola oil
1 c. sugar
6 lg. strawberries (fresh is best but frozen works)
1/2 t. black pepper
1 t. kosher salt or 3/4 t. salt
1/2 t. dried parsley
1/2 c. apple cider vinegar
Place all ingredients in blender and blend.  Refrigerate.

Magic Cake....3 flavors

The hardest thing you have to do, is make the batter (which is very thin), pour the batter in a 8 inch x 8 inch baking dish, place it in the oven and let the magic happen. After an hour you have a perfect 3 layer cake with the most delicious custard layer.         http://www.jocooks.com/bakery/cakes/magic-cake/


Magic Cake
4 eggs (separate yolks from whites) at room temperature
1 tsp vanilla extract
3/4 cup sugar
1 stick or ½ cup butter, melted
¾ cup of all purpose flour
2 cups milk lukewarm
powdered sugar for dusting cake

Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish.
Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
Beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Another variation to folding in the egg whites would be to add a third of the egg whites and gently whisk them in to the cake batter, then reverse the process and add a bit of the cake mixture to the egg whites and gently whisk in, repeat until all cake batter has been whisked in.
Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
Sprinkle some powdered sugar after cake has cooled.


Butterscotch Magic Cake
4 eggs (separate yolks from whites) at room temperature
1 tsp vanilla extract
1 cup brown sugar
1 stick or ½ cup butter
¾ cup of all purpose flour
2 cups milk lukewarm
a pinch of salt (optional)
powdered sugar for dusting cake

Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish.
Start by heating the butter in a small saucepan over medium heat until melted. Whisk continuously until it becomes golden brown and tiny dark brown flecks appear in the bottom of the pan. Remove from heat, whisk for another 30 seconds and strain through a fine sieve into a bowl. Let cool to room temperature.
Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
Beat the egg yolks with the brown sugar until light golden color. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
Slowly start adding the milk and beat until everything is well mixed together. The mixture will be very watery.
Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Another variation to folding in the egg whites would be to add a third of the egg whites and gently whisk them in to the cake batter, then reverse the process and add a bit of the cake mixture to the egg whites and gently whisk in, repeat until all cake batter has been whisked in.
Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
Sprinkle some powdered sugar after cake has cooled.


Chocolate Magic Cake
4 eggs, at room temperature and separated
1 tbsp water
¾ cup sugar
1 stick of butter, melted
6.5 tbsp all purpose flour
6 tbsp cocoa powder
2 cups milk, warmed up
pinch of salt
1 tsp vanilla extract
1 tsp vinegar

Preheat oven to 325 F degrees. Grease and flour an 8×8 inch baking pan.
Separate the eggs and add the egg yolks to the bowl of a mixer. Add a tbsp of water to the egg yolks and add the sugar. Beat this at high until eggs are light and creamy.
Add melted butter, vanilla extract and salt to mixer and continue beating until butter is fully incorporated and mixture is light and fluffy.
You can mix the cocoa and flour together and add to the mixing bowl in batches, 3 times should be enough. After each addition mix thoroughly.
Once flour and cocoa powder has been mixed in, add the milk a bit at a time and mix. The milk should be warm so not to cool the butter. Make sure the milk has been mixed in thoroughly, the mixture should be pretty liquidy, so don’t get scared.
Clean the mixing bowl and whisk attachment and make sure you dry it out. Add egg whites to mixing bowl and the vinegar and mix until egg whites are stiff.
Add a bit of the egg whites to the chocolate mixture and gently fold in. Next you’re going to reverse and add a bit of the chocolate mixture to the egg whites. This way it will be easier to mix everything together. Repeat until everything is well mixed and the mixture should be thin like a pancake batter.
Pour the batter in the prepared baking dish and bake for roughly 60 minutes or until done. The cake will still jiggle in the middle when you take it out, so that’s normal. Let it cool completely then cut into squares and serve.

Carmelized Frosting

Well I read an article about carmelizing butter, and I thought; that would probably make really good frosting.  Since I seem to be hung up on anything caramel I wanted to try it.   So I adapted Mom's decorator's icing into this....wonderful caramelized frosting!!!  I put it on a Spice Cake to take to Aunt Thelma for her birthday tomorrow!!

CARAMELIZED FROSTING
Place 1/2 c. butter in a small saucepan over medium heat.  Stir occasionally until it starts to bubble.  When it is bubbling really good lower the heat a little more.  Continue to cook and stir and watch really closely, until it turns golden brown and sends off a caramel aroma; that is when you know it is done.  Remove from heat.
Place in mixer bowl:
4 c. powdered sugar
1/4 t. salt
1/3 c. cream or milk
2 t. vanilla
Pour caramelized butter over the top and turn on the mixer.  Beat well and add more milk or powdered sugar until desired consistency is reached.

Corn & Cheese Chowder

This recipe came from the Horseshoe Bend Branch Relief Society Newsletter.  

Crock Pot Corn and Cheese Chowder

½ cup chopped onions                 1 ½ cup chopped celery                         1 ½ cup chopped carrots

¾ cup water                               1 (15 oz) can corn, drained                     1 (15 oz) can creamed corn

1 ½ cup shredded cheddar cheese, plus extra for garnish                             3 cup milk

Salt and pepper to taste

Place onions, carrots, celery, water, salt and pepper in crock pot.  Cook on HIGH for 4-6 hours.  Add both cans of corn, milk and cheese.  Cook on HIGH for 1 additional hour.  Turn down to LOW until ready to serve.  Garnish with extra cheese if desired.          

Favorite Recipes of 2013......

Our new favorite fruit tray.....Steve built us a nifty stand to build our palm tree on....it turned out pretty cool!!

This recipe was featured in the South Slope Newsletter the week following Aunt Vera's funeral... submitted by Linda Blaylock. This was a favorite recipe of our sweet sister Vera Benge. Much more scrumptious than a box cake!
Stretch Cake
In a large sauce pan, bring to a boil and mix by hand:
1/2 c. butter or margarine
1 c. water

1/2 c. oil
3 1/2 T. cocoa
Remove from heat and add:
2 c.sugar
2 eggs, stirring constantly
1 t. baking soda
Stir in:
1/2 c.buttermilk
1 t. vanilla
2 c. flour
You may want to use a hand mixer to help mix the flour in.  Pour into a 9x13 or 15x10 pan, depending on how thick you want the cake to be.

Bake at 350 °F for 20-25 minutes.
Frosting
Bring to boil:
1/2 c. Margarine or butter 

3 1/2 T. cocoa
1/3 can of evaporated milk or 6 T. milk
Add all at once:
1 box powdered sugar (1 lb. or about 4 cups)

1 t. vanilla
Add nuts if desired.  Keep warm until cake is out of oven and frost immediately. Basically, pour the frosting over the cake.

I found this one on facebook....You can't go wrong with chocolate and coconut!!  I keep these formed in cookie dough balls in the freezer.....ready to bake anytime.....YuMmY!!!
Almond Joy Cookies
1 c. butter
1 1/2 c.sugar
1 1/2 c. brown sugar
4 eggs
1 T. vanilla
4 1/2 c. flour
2 t. baking soda
1 t. salt
5 c. chocolate chips
2 c. sweetened coconut
2 c. chopped almonds
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto lightly sprayed cookie sheets.
Bake at 375 for 8 to 10 minutes. Cool on baking sheet for 5 minutes before moving to a cooling rack.

Jake brought me this recipe to make for his 16th birthday!! We have been making it ever since!! Thanks Jake!!
CHOCOLATE ECLAIR CAKE
Crust:
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
Filling:
8 oz. cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 c. milk
Topping:
8 oz. cool whip (just enough for a thin layer. I don't use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce ( I used my Choice Chocolate Topping Recipe)

Preheat oven to 400. Lightly spray the bottom of a 9"X13" glass baking pan.
For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly.
Bake for 25 to 30 minutes or until golden brown. Remove from oven and let cool, don't touch or push bubbles down.
For the Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with a drizzle chocolate syrup.

This online recipe is especially delicious and is another way to use the Cruising Caramel Sauce recipe found below.
Holy Cow Cake
Chocolate Cake Mix, baked as directed
14 oz. can of sweetened condensed milk
8 oz. jar of caramel topping
4-5 Butterfingers candy bars, crushed
8 oz. cream cheese, softened
12 oz. Cool Whip
Prepare and bake cake as directed on package.
Meanwhile, blend caramel and sweetened condensed milk.
After removing cake from oven, use a fork to poke holes into the top of the cake.
Pour caramel mixture over cake.
Crush candy bars and sprinkle half of them over the warm cake. Chill.
Stir cream cheese and Cool Whip together until blended well. Spread over cooled cake.
Sprinkle with remaining candy.

I got this recipe at the East Valley RS Activity,  shared by Autum & Analyn John. These are very tasty!!
Honey Lime Enchiladas
1/3 c. honey
1 T. chili powder
1/3 c. lime juice
2 cloves garlic, minced
1 pound shredded, cooked chicken
2 c. green enchilada sauce, divided
6 c. grated Monterey Jack Cheese, divided
10 8” flour tortillas
1 c. fat free half & half
Whisk together in large bowl: honey, chili powder, lime & garlic. Add the chicken and stir to coat. Cover the bowl with plastic wrap and marinate in fridge for at least 1 hour. Remove the chicken from the marinade and place in large bowl. Save the marinade and set aside for later.
Spray a 9x13 baking dish and spread ½ cup of enchilada sauce over the bottom.
Add to marinated chicken, 5 cups of grated cheese and stir together. Spoon about ¾ c. of the chicken/cheese mixture down the center of each tortilla. Roll up tortillas and place seam side down in baking dish.
In the bowl with marinade, add remaining enchilada sauce, and half & half, whisk together. Pour over enchiladas and sprinkle with 1 cup of grated cheese .
Bake at 350 until cheese has melted and the top is lightly brown, about 30 minutes.

This recipe is my own creation. I also use this dough recipe for pizza crust. It makes enough dough for a cookie sheet and a half sized cookie sheet. I sprayed the pans. Patted out the dough and baked it at 375 for 10 minutes. Then I used 16 oz. tomato sauce, Italian Seasoning, garlic powder, onion powder, basil oregano, salt & pepper for my sauce. Sprinkled with cheese and canadian bacon and basil. Baked 15 more minutes. And the tomato lovers garnished it will fresh sliced tomatoes.  I froze pureed tomatoes and minced herbs so I could make this all winter too.
TOMATO BASIL BREAD
1/2 c. warm milk - microwave 30 seconds
1-2 ripe tomatoes, pureed (1/2 c.) I use 3- 4th of July Tomatoes.....they are small and juicy
1 egg
2 T. oil
1/2 t. salt1 T. sugar
2 T. fresh basil, minced
1 T. fresh chives, minced
2 cloves garlic, minced
1 t. fresh oregano, minced
3 rounded c. bread flour
1 scant T. yeast

GARLIC CHIVE SPREAD
1/2 c. butter, softened
1 T. fresh chives, minced
1 garlic clove, minced
Place bread ingredients in bread machine pan in order listed. Check dough after 5 minutes of mixing, add 1 to 2 T. water or flour if needed. Bake in bread machine or remove dough, form into 2 artisan loaves and bake in oven at 375 for 20 minutes. In bowl, combine spread ingredients. Serve with bread.

This is my remake of an online recipe.
Homestyle Chicken Noodle Soup........for a crowd (about 1 1/2 gallon)
1 Gallon water or chicken broth
3 to 4 T. chicken bouillon
1 c. chopped onion or 1/2 c. dried
11/2 c. chopped carrots
1 1/2 c. chopped celery
2 t. granulated garlic
1 t. thyme flakes (I say cut this in half, or even eliminate it)
1 to 2 t. salt
1 t. pepper
1/2 c. chicken gravy mix
2 - 3 T. parsley flakes
3 - 4 c. shredded cooked chicken
16 oz. homestyle country egg noodles (can use homemade egg noodles)
Place all ingredients in a roaster oven or crockpot, depending on how much you need to make. Once the noodles are done turn the heat down to lowest setting. If you will be cooking it for a long time you might want to wait to add the noodles, so they don't go mushy.

Tonya Keene shared this recipe with me. These are so delicious!
Keebler Cracker Cookies
1 c. sliced toasted almonds
1 sleeve Keebler Club Crackers (original)
Place crackers in a single layer on a foil lined cookie sheet.
1/2 c. butter
1/2 c. sugar
1 t. vanilla
Melt the butter and add the sugar. Cook on medium heat until it boils, then cook for 2 minutes stirring constantly. Remove from heat and stir in vanilla. Pour mixture over the crackers and smooth out so all crackers are covered. Sprinkle with toasted almonds. Bake at 350 for 8 minutes or until golden in color. Remove from oven and move to cooling racks to cool. YUMMY!!!

Pie Making 101 tips & recipe shared by Diane Beagley (The Pie Lady).....I've made more pies this year than the rest of my life....this recipe was life changing.
Diane says, there are 2 things people do wrong when making pie crust.
#1 they use TOO much flour
#2 they over mix the crust - the only mixer you need is your hands!!

Roll your dough directly on your counter. Pat your hand in flour and then spread that flour over your counter. Pat your hand in flour and rub it on your rolling pin. That is ALL the flour you need until you turn your dough and then you will flour your counter and rolling pin one more time.
Always roll your rolling pin forward and back. Never side ways, never at an angle as the pressure is different and then the dough will not be the same thickness.

Once dough is rolled out fold in half and then half again. Transfer dough to your pie tin.

For a single crust pie = turn pie tin upside down and form the dough over the outside of the pan. Trim any excess dough with the back of a butter knife. Prick the bottom with a fork all over. Bake. Cool and place another pie tin over the crust and turn over....now the crust is inside the pan. You can stack these in your freezer for later use.

To tell if your pie is done = pinch the pie pan between your thumb and index finger. Gently shake pan side to side. If the crust is done it will release from the pan and spin. It will only spin if it is done and only while it is hot from the oven. This even works on a double crust filled pie.

For a double crust pie you form the dough in the bottom of the pie tin.....DO NOT prick it as the filling will run out. Do not over fill the pie. The filling should be level with the top unless you are using fresh fruit that will cook down. Once you have rolled out the top crust you can use cookie cutters to cut out vent holes or fold the crust and clip it with scissors. Rub the edge of the bottom crust with water. Then place top crust on top of the filling. Trim excess dough with the back of a butter knife. To crimp the edges....hold left index finger against pan...with right thumb gently lift the crust while pinching dough between thumb and index finger and twisting the dough. OR simply press edges together with a fork to seal crust edges.

Double crust pies are best if brushed with milk and sprinkled with sugar prior to baking.

If your double crust filled pie is frozen when baking it will take 15 to 25 minutes more to bake.

Diane said to bake pies on the bottom shelf of your oven.....this way the tops don't get too brown. 

BASIC PIE CRUST  -  enough for 1 (2 crust) Pie

1 rounded c. flour

1/2 t. salt

1/2 c. butter flavored Crisco (or butter or margarine or shortening or lard)

Mix together with fingers till fine and crumbly.

Add:  1/4 c. water

Mix with hands just until dough forms.  

Roll out with very little flour directly on the counter.  Fold and place in pie tin and unfold and pat dough into place.  Fill with filling.  Roll out top crust and place over filling.  Cut slits in top crust.  Brush with milk.  Sprinkle with sugar.  Bake at 375 for 1 hour.  

*Can freeze them before baking for later use.  Add 15 to 20 minutes more for baking a frozen pie.    

Single crust pie = form over the outside of pie tin, poke with fork, bake at 375 for 10 to 12 minutes.  

I came home from our cruise in January and figured out how to adapt the 6 Minute Caramels recipe to duplicate the caramel sauce from our evening caramel sundaes. I've been making this all year!!
Cruising Caramel Sauce....
1/4 c. butter
1/2.c. sugar
1/2 c. brown sugar
1/2. c. light corn syrup
1 can sweetened condensed milk, divided
Place first 4 ingredients and 1/2 of the sweetened condensed milk in a 2 qt. glass measure and stir well. **Microwave for 2 minutes. Stir. Repeat from ** two more times (3 total or 6 minutes). Stir in remaining sweetened condensed milk. If sauce is too thick stir in water 1 T. at a time until desired consistency. Microwave for 20 to 30 seconds at serving time and pour over ice cream....top with nuts, whipped cream and more caramel sauce......YUMMY!

That's it....2013 is over......HaPpY 2014!!!