Karla's 2016 Favorite Recipes!!

I can't believe 2016 is ending!!  The year has sped by so fast...  I usually wait to compile this until the New Year.  But decided I would make it my Christmas Gift this year!!  Hope you enjoy a taste of our favorites this year!!  

At Thanksgiving time I wanted a Thanksgiving Snack for munching, so I set out to create one.  I love my go to snack of microwave popcorn drizzled with melted almond bark so that became my basic recipe. I added bugles to look like cornucopias, I added pretzels for a color contrast and fall colored candies.   This is what I came up with....and everyone loved it.  I think it will be made very often...not just for Thanksgiving.  It is addicting & easy & everyone loves it!!!  My newest and this year's BEST!!! 

Thanksgiving/Holiday Popcorn Mix

2 bags microwave popcorn, popped 

about 3 c. Bugles (just dump some in)

about 2 c. pretzels (just dump some in)  

1 c. Reese's pieces candy

4 or 5 squares melted almond bark (I prefer 4)  

Mix together in large metal bowl: popcorn, Bugles, and pretzels .

Melt almond bark in microwave at 50% power, stirring every 60 seconds until melted.  Drizzle over the popcorn mixture and stir well. Stir in the candy.  That's it!!

I had planned to add candy corn too but I forgot.  Maybe next time?

For Christmas I used Corn Chex Cereal instead of the Bugles and M&Ms instead of Reese's pieces.  I took this to our Garden Club Party and every crumb was gone.  It would be great for any holiday and can be changed according to your likes....I am changing the name to Holiday Popcorn Mix.  

Chicken Tortellini Soup in a Crock Pot - I used my instant pot so I could brown the chicken before adding the other ingredients. 
1½ pounds boneless chicken breast (I used thighs, cubed and browned in a little oil, before adding other ingredients - or just add whole chicken pieces and remove and shred or cube after it has cooked)
2 c. carrots, peeled and diced
3 stalks celery, diced
1 medium onion, diced
3 cloves garlic, minced
6 cups chicken broth
1 c. water
2 T. chicken bouillon
1 t. Italian seasoning
1 T. dried parsley
1 t. season salt
1/4 t. pepper
2 c. cheese tortellini

Add all of the ingredients except for the tortellini to a crock pot or instant pot.
Cook on low for 6 hours or high for 4 hours.
Stir in the tortellini and cook for about 20 minutes, until they are cooked all the way through.
Note:  if you are in a hurry & want to cook this using the pressure cooker of the Instant pot - add everything except the tortellini and set on high for 10 minutes.  Meanwhile cook the tortellini on the stove top and add to soup at serving time. .  OR at the end add tortellini to the instant pot and cook at high pressure for 4 more minutes. 

Cucumber Tomato Salad
For the salad:
Approximately 3 cups peeled & sliced cucumbers
3 cups of Juliet & Sun Sugar tomatoes or whatever you have
1/3 c. chopped red onion
1/4 c. chopped fresh basil (I used sweet basil and lime basil)
For the dressing:
1/4 c. extra virgin olive oil
3/4 c. apple cider vinegar
1/2 T. red wine vinegar
1/2 t. dill weed
1 t. sugar
1/2 t. salt 
1/4 t. pepper

Place salad ingredients in large bowl and toss.
Mix dressing ingredients in small bowl; stir to combine well.  Drizzle with the dressing at serving time.

TOMATO BASIL BREAD
1/2 c. warm milk - microwave 30 seconds
1/2 c. pureed ripe tomatoes (blend in blender with the garlic & herbs)
2 T. fresh basil, minced
1 T. fresh chives, minced
2 cloves garlic, minced
1 t. fresh oregano, minced
1 egg
2 T. oil
1/2 t. salt

1 T. sugar
3 c. slightly rounded, bread flour
1 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. 

I also used this dough to make pizza crust.  It made enough 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 or pizza seasoning.  Baked 15 more minutes.  It turned out great!!  And the tomato lovers garnished it with fresh sliced tomatoes.

** So I can make this all year round I puree my tomatoes and herbs together and freeze them in little jars.  

    

Caramel Coconut Chocolate Chip Skillet Cookie Pie

1/2 c. butter

1 c. sugar

1 T. vanilla

1 1/2 c. flour

1/2 t. baking soda

1/4 t. salt

1 egg

10 caramels unwrapped or 1/2 c. caramel sauce (I used my 6 minute caramel sauce)

1 1/2 c. coconut

1/2 c. mini chocolate chips

caramel and/or chocolate sauce to drizzle for serving

On stove heat 10 or 12 inch cast iron skillet on medium low, add butter. When butter is completely melted stir in sugar. Stir in flour, baking soda, salt, vanilla, and egg. Stir to incorporate all ingredients and pat into a layer of dough covering the skillet. Drizzle caramel on top of dough, then add chocolate chips and coconut. Bake at 350 for 15 minutes. Don't bake until center is totally cooked, the pan will stay hot and it will continue to bake after removing from oven..

Serve warm with a drizzle of caramel and/or chocolate sauce. 

Fresh Raspberry Pie
5 to 6 c. fresh raspberries
2 T. fresh lemon juice
1/2 c. water
1 to 1 1/4 c. sugar
1/3 c. Instant Clear Jel
Mash 2 cups of the raspberries in a medium-sized bowl. Stir in the lemon juice and water.
In a separate bowl, whisk together the sugar and Instant ClearJel, then sprinkle this over the raspberry mixture; stir to combine.
Fold the remaining berries into the mashed berry mixture.
Spoon the berry mixture into the pie shell formed in a 10 or 12"cast iron skillet and fold over the edges or add a top crust.  Brush with milk or cream and sprinkle with sugar. 

Yield: 1 pie, 8 to 10 servings.  With leftovers to drizzle over the ice cream. 

Great in a cast iron skillet.  Bake at 400 for 30 minutes on lowest oven rack.

 

Cast Iron Skillet Chocolate Chip Cookie

2 c. flour

1 t. baking soda

1 t. salt

1 c. butter, softened

2 eggs

1/2 c. sugar

3/4 c. brown sugar

1 T. vanilla 

1 1/2 c. milk chocolate chips, divided

Mix together:  flour, baking soda, and salt and set aside.

Place in mixing bowl:  eggs, both sugars, vanilla, and butter beat well.

Add the flour mixture into the wet ingredients and mix well.

Add 1 c. chocolate chips and mix in.

Spread mixture evenly in a lightly sprayed cast iron skillet.

Spread the remaining 1/2 c. chocolate chips on the top of the mixture and gently push them in.

Bake at 375 for 17 to 19 minutes.

This recipe was lost for many years.  Grandma Janie Kimball had given this recipe to Caroline McConnel many years ago.  Right before our fire Sharon McConnel (Caroline's daughter) found it and sent it to me.  I knew I had saved it on my computer but my computer was ruined in the fire.  I asked Sharon again but she was unable to locate it.  This year going thru some photos I had saved on my portable hard disc I found it!!  Happy day!!  It has become one of our family favorites!!  It will be our Christmas Dessert this Year!!!  Hope you like it too!! Merry Christmas!!

Grandma Janie Kimball's Devil's Food Cake
Mix together:
1/2 c. soft shortening
1 1/4 c. sugar
Beat in thoroughly one at a time:
2 large eggs
Sift together:
1 3/4 c. cake flour **   (I used 1 1/2 c. flour and 1/4 c. corn starch)
1/2 t. salt
1 t. baking soda
Beat into sugar mixture alternately with:
1 c. sour or sweet milk (sour = buttermilk or sweet = raw milk - Grandma used sweet milk)
Blend in:
2 qs. chocolate (Grandma used 1/2 c. cocoa & fill to 1 cup line with boiling water). Makes a thin batter.  Pour into greased and floured 8 x 12 inch oblong pan.  Bake at 350 for 40 to 45 min. 

**  for 1 cup cake flour you can substitute with 2 T. corn starch & 3/4 c. all purpose flour sifted together. 

***google says qs = quantity sufficient, an old term

This is the frosting I used on it.....my newest chocolate favorite!!! 

CHOCOLATE FROSTING

2 c. (12 ounces) semisweet chocolate chips

1/2 c. butter, cubed

1 c. (8 ounces) sour cream

4-1/2 to 6 c. confectioners' sugar

In a small saucepan, melt chips and butter over low heat (or in microwave). Transfer to mixer bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake.  
**Thin with water or milk to make a great glaze.  I keep this in the fridge, it is great on anything that needs a chocolate finish.

My Christmas Wish for you.......As you sit around the table eating and enjoying the precious gift of family I pray you will feel the love of our Savior and His richest blessing will be yours This Christmas Season. May your CHRISTMAS be MERRY and 2017 be the best year ever!!! Love to all ~ Karla 

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