Karla's Favorite Recipes of 2014.......

Karla’s Favorite Recipes of 2014

In January, shortly after our fire, my sister, Janet brought me a salad with this yummy dressing on it.  It was so good, I just had to have the recipe.  I love this and have made it all year long!! 

Strawberry Salad Dressing

1 c. olive or canola oil

1 c. sugar

6-8 lg. strawberries (fresh is best but frozen works)

1/2 t. black pepper

3/4 t. salt

1/2 t. dried parsley

1/2 c. apple cider vinegar

Place all ingredients in blend and blend.  Refrigerate.   Serve over mixed salad greens, sliced strawberries, cucumbers, etc.  Topped with sunflower seeds or sliced almonds.  There are tons of possibilities!

In March for our Stake RS Birthday Event we had some awesome Birthday Cakes for dessert!!  This one shared by Carla White was my favorite!! 

Hawaiian Cake

Stir together:     2 c. sugar

2 c. flour

2 t. soda

Mix in:                  2 eggs

20 oz. can of crushed pineapple

Stir in:                   1 c. coconut

chopped walnuts

Pour batter into sprayed pans (a 9x13 or 2 8" rounds).   Bake 350 degrees for 35 minutes.  Frost with the recipe below.

Cream Cheese Frosting

½ c. melted butter

1 t. vanilla

8 oz. cream cheese

1 lb. powdered sugar

Dinnertime after our fire was kinda haphazard.....one night Steve said, " I think you need to buy some hamburger helper."  I came up with this instead......Steve loved it! 

Homemade Cheesy Hamburger Helper

1 lb.  hamburger

2 T. taco seasoning

1 can Rotel tomatoes and green chilies OR petite diced tomatoes OR (I used 10 oz. salsa)

2 c. beef broth or water OR (I used 1 1/2 c. water & 1 T. Kitchen Bouquet)

1 ½ c. elbow macaroni, uncooked

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 minutes, until macaroni is tender.

Meanwhile, make the CHEESE SAUCE...

2 T. butter

2 T. flour

3/4 c. milk (or cream)

1 c. shredded cheddar cheese

1/2 t. salt

1/2 t. 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.

I love soup in the fall and I combined a couple recipes to come up with this soup.....it is a new favorite. 

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.

As the holidays came around I tried this fast and easy microwave version of a holiday classic.  It is light, airy, and doesn't-get-stuck-in-your-teeth.  Give it a try...you won’t want to make it any other way again.   

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

1) Mix together the sugar and corn syrup in a 2 qt. 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.

2) Microwave the sugar mixture uncovered on high power for 5 minutes; it will bubble vigorously.

3) 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.

4) Return to 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.

5) Add the baking soda and vanilla. The mixture will bubble furiously upon the addition of these ingredients — this is what gives the candy its airy texture.  Stir quickly to combine. The finished mixture will look creamy and caramelized.

6) Working quickly, pour the mixture onto a buttered baking sheet.
7) Once the brittle has cooled (30 to 60 minutes), break it into pieces.