Basil Ranch Dressing

Basil Ranch Dressing
1 c. fresh basil leaves, packed
1 c. mayonnaise
1 small shallot, halved or 1 T. chopped onion
1 clove garlic, peeled
1 c. buttermilk
1 T. fresh lemon juice
Salt and Pepper
Blend basil leaves, mayonnnaise, shallot and garlic in blender or food processor until smooth. With Blender running, gradually add buttermilk and lemon juice.
Season dressing to taste with salt and pepper.
Can be made one day ahead.
Cover and refrigerate, 1-2 weeks.

Best Berry Cobbler

Best Berry Cobbler                        Taste of Home
6 c. fresh or frozen blackberries (or berry of Choice)
1/2 c. sugar
3 T. cornstarch
1 t. grated lime peel
SOUR CREAM PASTRY:
1-1/3 c. all-purpose flour
3 T. sugar, divided
3/4 t. baking powder
1/2 t. salt
1/4 t. baking soda
7 T. cold butter, divided
1/2 c. our cream
1/4 c. heavy whipping cream

Place the blackberries in a large bowl. Combine the sugar, cornstarch and lime peel; sprinkle over berries and gently toss to coat. Pour into a greased 9-in. square baking dish.
In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, salt and baking soda; cut in 5 tablespoons butter until crumbly. Combine sour cream and heavy cream; gradually add to crumb mixture, tossing with a fork until mixture forms a ball.
Roll out to fit top of baking dish; place pastry over filling. Trim and seal edges; cut slits in top. Melt remaining butter; brush over pastry. Sprinkle with remaining sugar.
Bake, uncovered, at 375° for 30 minutes. Cover and bake 15-20 minutes longer or until filling is bubbly and crust is golden brown. Cool for 15 minutes before serving. Yield: 6-8 servings.

Jambalaya

A favorite recipe from Cindy Vickery....

Jambalaya
1 lb. ground beef
½ cup chopped onion
½ cup chopped green bell pepper
1 clove garlic – minced
1 tsp. salt
Sprinkle of pepper
¼ - ½ tsp. thyme (to your taste)
1 can tomato soup
1 soup can of water
2/3 cup uncooked rice

Brown beef lightly (drain). Stir in next 8 ingredients one at a time. Mix well, sprinkle rice over top. Cover skillet, cook until steaming. Reduce heat to low, cook for 35 minutes. Do not uncover during cooking. Stir well before serving.

Chocolate Chip Cookie Dough Truffles

Chocolate Chip Cookie Dough Truffles
½ c. butter, room temperature
¾ c. packed brown sugar
1 t. vanilla
2 c. all purpose flour
1 can (14 ounces) sweetened condensed milk
½ c. semi-sweet chocolate chips
½ c. finely chopped walnuts or pecans
1 pound dark chocolate candy coating

In a bowl combine butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
Beat in the flour, sweetened condensed milk and vanilla until incorporated, beating well after each addition.
Stir in chocolate chips and walnuts.
Cover with plastic wrap and refrigerate for about 1 hour, or until firm enough to handle.
Shape mixture into 1 inch balls by rolling a spoonful in the palm of your hand, since the dough is sticky, roll your fingers into flour. This will make it easier to roll.
Place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 15-20 minutes or until firm again.
In a bowl melt dark chocolate candy coating.
Dip the cookie dough balls into the chocolate and place on parchment paper.
Let the truffles sit until hard, about 15 minutes.
Once set, remelt remaining candy coating.
Place in a small baggie and cut a small hole in one corner.
Carefully drizzle chocolate over truffles.
Store in the refrigerator and serve cold. These can also be frozen for longer storage.

Zucchini Breads & Cupcakes

Glazed Lemon Zucchini Bread

2 cups cake flour OR 1 3/4 c. flour +1/4 c. corn starch
½ t. salt
2 t. baking powder
2 eggs
½ c. canola oil
1⅓ c. sugar
2 T. lemon juice (I did juice & zest of one lemon)
½ c. buttermilk
1 c. grated zucchini
Glaze ingredients:
1 cup powdered sugar
2 T. lemon juice

Mix flour, salt and baking powder in a medium bowl and set aside.
In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
Fold in zucchini until it is mixed well.
Add dry mixture to the wet mixture and blend all together until well combined.
Pour batter into greased 9x5 loaf pan.
Bake at 350 for 40-45 minutes.
While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Small pans = bake 30 to 35 minutes.

Double Chocolate Zucchini Bread

2 large eggs
1/3 c. honey
1/2 c. vegetable oil
1/2 c. brown sugar
1 t. vanilla

1 t. salt
1/2 t. baking soda
1/2 t. baking powder
1/3 c. cocoa
1 2/3 c. flour

2 c. shredded, unpeeled zucchini (I peeled it)

1 c. chocolate chips
Preheat the oven to 350°F; lightly grease an 8 1/2" x 4 1/2" loaf pan.
In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.
Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined.
Stir in the zucchini and chocolate chips.
Pour the batter into the prepared pan.
Bake the bread for 65 to 75 minutes.
Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.
Cool completely before slicing; store well-wrapped, at room temperature.
Yield: one 8 1/2" x 4 1/2" large loaf.    Bake small pan =35 minutes    medium = 40 minutes
muffins = 25 minutes
A double batch made 1 small & 5 medium loaves OR 36 muffins  OR 24 muffins and 2 small loaves.

My version........ Double Chocolate Z Muffins
Place in mixer bowl:
5 eggs
2/3 c. honey
1 c. oil
1 c. brown sugar
2 t. vanilla
Mix well and add:
2 t. salt
1 t. baking soda
1 t. baking powder
2/3 c. cocoa
3 1/3 c. flour
Mix well and add:
4 c. shredded zucchini
2 c. chocolate chips
Mix and scoop into lined and sprayed muffin tins.  Makes 36 muffins.  Bake at 350 for 25 minutes.  Mini muffins bake for 18 minutes.


Zucchini Cupcakes
1-1/4 c. butter, softened
1-1/2 c. sugar
2 eggs
1 t. vanilla extract
2-1/2 c. all-purpose flour
3/4 c. baking cocoa
1 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 c. plain yogurt
1 c. grated zucchini
1 c. grated carrots
1 can (16 ounces) chocolate frosting
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and carrots.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Yield: 21 cupcakes.

Kelsey's Wedding Reception Menu......

Kelsey's Wedding Reception Menu


I made their wedding cake......
The simplest cake I ever made.....rough frosting and no borders on a log with lots of fresh flowers....is what she wanted.  Here it is.....

Swig Cookies   (AKA: Kelsey's Wedding Cookies)        makes 4 dozen

• 6 c. flour
• 1 t. salt
• ½ t. baking soda
• ½ t. cream of tarter

• 1 c. butter, softened
• ¾ c. Vegetable Oil
• 1¼ c. sugar 
• 1 c. powdered sugar
• 2 T. water
• 2 eggs, room temp.
• 1 t. vanilla
• Frosting:
• ½ c. butter, softened
• 1/3 c. sour cream
• 4 to 5 c. powdered sugar
• 1/4 t. salt
• 2 T. milk
• 1/4 t. vanilla 
• Red Food Coloring or desired coloring

In a medium sized mixing bowl, combine flour, baking soda, cream of tarter, and salt. Set aside.
In a large mixing bowl, cream together butter, vegetable oil, sugar, powdered sugar for 2 minutes.  , and water. Add in eggs & vanilla .
Slowly add in flour mixture until combined. Use a medium sized cookie scoop and roll the dough into golf sized balls and place onto a non stick cookie sheet.
To give the cookies their signature rough edge, dip the bottom of a glass into sugar and press onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don't press them too thin.
Bake at 350 for 8 minutes.   The cookies stay soft so do not over bake.
To make the frosting: Cream together butter, sour cream, and salt. Add the powdered sugar. Add in the milk to the desired consistency.  Tint icing.   Spread over cooled cookies and let the icing set up. Store in an airtight container in the refrigerator.  Best served cold.

For the ones pictured....I used 1 t. lemon extract for one and a half batches of frosting.  I placed a small scoop of frosting on each cookie and then spread it.  This was enough frosting for 2 batches of cookies.
Kelsey's were pink, of course!

Best Ever Cream Cheese Butter Frosting

Beat together:

1 c. butter, softened 

8 oz. cream cheese, softened

2 1/2 t. vanilla

Gradually add while mixing:  

4 1/2 c. powdered sugar 

We spread this on sugar cookies and topped them with fresh berries.  Made darling little fruit pizzas!!  They were a hit!!



Chicken Salad Cream Puffs
Cooked chicken, diced
celery, thinly sliced
Mayonnaise, Best Foods
Salt & Pepper to taste
Mix together and serve on mini cream puffs.

For the Cream Puffs we used the recipe on Page 200 in the Atkinson Cookbook.
Except we used the small cookie scoop heaped full.  We baked them at 450 for 12 minutes then reduced the temperature to 325 for 18 minutes more.  A batch made 24 mini cream puffs.

Pasta Salad
5 lbs. bowtie pasta, cooked
8 c. small grape tomatoes, left whole
6 large cucumbers, sliced
8 stalks celery, sliced
1 bottle of Olive Garden Italian Dressing from Costco
Made the day before and chilled until serving time.






All of us at the temple......
One special day!!!

Abbi & Emalee were flower girls.......

Connor & Abbi in the photo booth......

This is the hope chest that Grandpa Gene Atkinson gave to Grandma Evelyn for her high school graduation in 1946.  When Kelsey graduated from high school Grandpa gave the hope chest to Kelsey.  Kelsey took it to the reception to hold her gifts.  This is the quilt that Katie & I made for their wedding gift.                                                                                                                          

The happy married couple!!!  Congratulations Austin & Kelsey Haney!!  

Huckleberry Kuchen......aka: Huckleberry Coffee Cake

We went Huckleberry picking and I asked for suggested uses for them on facebook.   Dean Bender suggested that I google Huckleberry Kuchen.  I learned that Kuchen is the German name for cake.   After a bit of research I came up with this revised recipe.  I thought that it needed to be topped off with huckleberry sauce.  So I revised yet another recipe and came up with the perfect sauce. Both were yummy and definitely something I will make again.  I think this is better than huckleberry pie!!

Huckleberry Kuchen with Huckleberry Sauce
Cream together until light & fluffy:
1/2 c. butter, room temp.
2 t. lemon zest (1 large lemon)
7/8 c. sugar
Mix in:
2 eggs, room temp.
1 t. vanilla
Toss 2 c. huckleberries with 1/4 c. flour.
Whisk together:
1 3/4 c. flour
2 t. baking powder
1 t. salt
Add to batter a little at a time, alternating with 1/2 c. buttermilk.
Fold in huckleberries.
Spray a 9 x 9 glass baking dish.  Pour in the batter.  Sprinkle with 1 T. sugar.  Bake at 350 for 35 to 45 minutes.

Huckleberry Sauce
Place in sauce pan:
2 c. huckleberries
1/3 c. sugar
2 T. lemon juice
1/4 c. water
Bring to boil and simmer for 5 to 8 minutes.  Remove from heat.
Mix together:
2 rounded T. Instant clear jel
2 T. sugar
Stir into berry mixture and stir in 1/2 c. water until desired consistency.

Serve cake with ice cream and sauce.  Yummy!!!

Marcia's Huckleberry Syrup 
Cook the berries with some water and they will make their own juice.  Strain the juice.  Add 2 c. sugar to 1 c. of juice.  Cook until the sugar is dissolved.

Angel Food Cake

Best Angel Food Cake                              from Taste of Home
1-1/4 c. egg whites (about 9)
1-1/2 c. sugar, divided
1 c. cake flour
1-1/4 t. cream of tartar
1 t. vanilla extract
1/4 t. almond extract
1/4 t. salt
Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside.
Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate.

Natural Antibiotic

Natural Antibiotic
24 oz. apple cider vinegar
¼ c. finely chopped garlic
¼ c. finely chopped onion
2 fresh peppers, the hottest you can find (be careful with the cleaning – wear gloves!!!)
¼ c. grated ginger
2 T. grated horseradish
2 T. turmeric powder or 2 pieces of turmeric root

Combine all the ingredients in a bowl, except for the vinegar.
Transfer the mixture to a Mason jar.
Pour in some apple cider vinegar and fill it to the top. It is best if 2/3 of the jar consist of dry ingredients, and fill in the rest with vinegar.
Close well and shake.
Keep the jar in a cool and dry place for 2 weeks. Shake well several times a day.
After 14 days, squeeze well and strain the liquid through a plastic strain. For better results put a gauze over it. Squeeze well so the whole juice comes out.
Use the rest of the dry mixture when cooking.

Your master tonic is ready for use. You do not need to keep the tonic in your fridge. It will last for long.

Extra Tip: You can also use it in the kitchen – mix it with some olive oil and use it as a salad dressing or in your stews.

Dosing:
Caution: The flavor is very strong and hot!
Extra Tip: Eat a slice of orange, lemon or lime after you take the tonic to ease the burning sensation and heat.
Gargle and swallow.
Do not dilute it in water as it will reduce the effect.
Take 1 tablespoon every day to strengthen the immune system and fight cold.
Increase the amount every day until you reach a dose of 1 small glass per day (the size of a liquor glass).
If you struggle against more serious disease or infection, take 1 tablespoon of the tonic 5-6 times a day.
It is safe for pregnant women and children (use small doses!) because the ingredients are all-natural and contain no toxins.

Warning: Do not use on an empty stomach, and start with a teaspoon for the first few times. It is POTENT and can cause nausea or vomiting if you are not used to it.

Health benefits

Garlic is a strong antibiotic with a wide range of health benefits. Unlike chemical antibiotics that kill millions of friendly bacteria your body needs, its only goal is bacteria and microorganisms. Garlic also encourages and increases the level of healthy bacteria. It is a powerful antifungal agent and destroys any antigen, pathogen, and harmful disease-causing microorganisms.

Onion is garlic’s closest relative ​​and it has a similar but milder action. Together they create a strong fighting duo.

Horseradish is a powerful herb, efficient for sinuses and lungs. It opens sinus channels and increases circulation, where common colds and flu usually begin, as most doctors would agree.

Ginger has powerful anti-inflammatory properties and it is a strong circulation stimulant.

Chili peppers are the most powerful circulation stimulators. They just send their antibiotic properties to fight the disease where it is mostly needed.

Turmeric is the most perfect spice, cleanses infections and reduces inflammation. Blocks the development of cancer, and prevents dementia. It is especially useful for those who struggle with joint pain.

Apple cider vinegar – there must be something very healthy in the use of apple cider vinegar as the father of medicine, Hippocrates, used vinegar around 400 BC because of its healthy properties. It is said that he used only two remedies: honey and apple cider vinegar.

Apple cider vinegar is made from fresh and ripe apples which are later fermented and go through rigorous process to give the final product. Apple cider vinegar contains pectin, a fiber that reduces bad cholesterol and regulates blood pressure.

Health experts agree that people need more calcium as they get old. Vinegar helps the extraction of calcium from foods it is mixed with, which helps in the process of maintaining bone strength. Potassium deficiency causes a variety of problems including hair loss, brittle nails and teeth, sinusitis, and runny nose.

Apple cider vinegar is rich in potassium. Studies have shown that potassium deficiency results in slow growth. All of these problems can be avoided if you use apple cider vinegar regularly. Potassium also removes toxic wastes from the body.

Beta-carotene prevents damage caused by free radicals, maintains skin firm and young. Apple cider vinegar is good for those who want to lose weight.

It breaks up fat which supports a natural weight loss process. Apple cider vinegar contains malic acid, efficient in the fight against fungal and bacterial infections. This acid dissolves uric acid deposits that form around the joints, and thus alleviates joint pain. Dissolved uric acid is later eliminated from the body.

It is believed that apple cider vinegar is useful in treating conditions like constipation, headaches, arthritis, weak bones, indigestion, high cholesterol, diarrhea, eczema, sore eyes, chronic fatigue, mild food poisoning, hair loss, high blood pressure, obesity, and many other health problems.

The master tonic is the best combination to fight each of these conditions. Protect your health using natural antibiotics!

Credits: earthiemama.com/master-tonic
Source: www.healthyfoodhouse.com

Chocolate Chip Dip

Chocolate Chip Dip

8 oz. cream cheese, softened
1/2 c. butter, softened
3/4 c. confectioners' sugar
2 T. brown sugar
1 t. vanilla extract
1 c. (6 oz.) miniature semisweet chocolate chips
Graham cracker sticks
In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips. Serve with graham cracker sticks or vanilla wafers.

Favorite Cucumber Salad

Favorite Cucumber Salad                  from Taste of Home
2 c. sugar (I will start with 1 c.)
1 c. cider vinegar
1 T. salt
1 T. celery seed
7 c. thinly sliced peeled cucumbers (about 6 medium)
1 large onion, chopped
1 medium green pepper, chopped
In a large bowl, whisk sugar, vinegar, salt and celery seed. Add cucumbers, onion and pepper; toss to combine. Refrigerate

Country Style Spare Ribs....

Country Style Spare Ribs

Rub your rack of pork ribs with Sue's Sweet Rub or any rub you like.
Wrap in foil.
Grill on med heat for 30 minutes on each side.
Remove from foil and grill 5 to 10 minutes on each side on High Heat to sear.
Cut into serving pieces and serve.

Coconut Limeade

Icy Coconut Limeade

Place in Blender & blend until smooth:
¾ c.  cream of coconut (found on the drink isle)
4 T. frozen limeade concentrate
½ c. water
4 c. ice

No Cook Coconut Pie

No Cook Coconut Pie ........ from Taste of Home
2 packages (3.4 ounces each) instant vanilla pudding mix
2-3/4 cups cold 2% milk
1 teaspoon coconut extract
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup flaked coconut
1 graham cracker crust (9 inches)
Toasted coconut
 In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and coconut.
Pour into the crust. Sprinkle with toasted coconut. Chill until serving. Yield: 6-8 servings.