Strawberry Shortcake

This is very similar to my Mom's Surprise Cake recipe.  I've also added her recipe for strawberry sauce because we always prefer it on our shortcake. 

Strawberry Shortcake
1 white cake mix
1 small box instant vanilla pudding mix
1 c. sour cream
1 c. milk
1/4 c. vegetable oil or melted butter
1 t. vanilla
3 egg whites or 2 whole eggs
Cream Cheese Layer:
8 oz. cream cheese, softened
1 c. powdered sugar
1 t. vanilla
8 oz. Cool Whip, thawed (More if you want to serve a dollop on top)
Strawberry sauce** recipe below or simply serve with a spoonful of sliced strawberries
Spray a cookie sheet pan (15x10x1").
Place in mixer bowl:  cake mix, pudding mix, sour cream, milk, oil, vanilla, and eggs. Beat for 2 minutes. Pour batter into prepared pan and bake at 350  for 15 to 20 minutes.  Let cool.
Place in mixer bowl:  cream cheese, powdered sugar and vanilla. Beat until smooth, then fold in the Cool Whip. Spread cream cheese layer over cooled cake.  Place in the fridge until serving time, 30 minutes of more.  Top with strawberry sauce or strawberries at serving time with an additional dollop of Cool Whip on top if desired. 

Mom's Strawberry Sauce
1 1/2 c. sugar
1 pkg. strawberry KoolAid
1/3 c. instant clear jel
2 1/2 c. water
2 to 3 c. sliced strawberries (I prefer fresh but frozen works too)

Cream Cheese Brownies from scratch

This recipe is pretty close to the Cream Cheese Brownies that I have made for years using a cake mix. 

Cream Cheese Swirl Brownies   
3 eggs
6 tablespoons reduced-fat stick-margarine*
1 cup sugar, divided
3 teaspoons vanilla extract
1/2 cup all-purpose flour
1/4 cup baking cocoa
1 package (8 ounces) reduced-fat cream cheese
DIRECTIONS
Separate two eggs, putting each white in a separate bowl (discard yolks or save for another use); set aside. In a small mixing bowl, beat margarine and 3/4 cup sugar until crumbly. Add the whole egg, one egg white and vanilla;a mix well. Combine flour and cocoa; add to egg mixture and beat until blended. Pour into a 9-in. square baking pan coated with cooking spray; set aside.
In a mixing bowl, beat cream cheese and remaining sugar until smooth. Beat in the second egg white. Drop by rounded tablespoonfuls over the batter; cut through batter with a knife to swirl. Bake at 350° for 25-30 minutes or until set and edges pull away from sides of pan. Cool on a wire rack. Yield: 1 dozen.
Originally published as Cream Cheese Swirl Brownies in Quick Cooking July/August 2003, p27

https://www.tasteofhome.com/recipes/cream-cheese-swirl-brownies

Instant Pot Macaroni & Cheese

Instant Pot Macaroni and Cheese
4 c. Elbow Macaroni
4 tbsp butter
4 cups water
2 t. dry ground mustard
1 t. granulated garlic
2 t. salt
1/2 t. pepper
1 can evaporated milk
2 c. grated cheddar cheese
1/4 c. parmesan cheese
Add macaroni, butter, water, mustard, garlic, salt, and pepper to your Instant Pot. Secure the lid, and high pressure for 4 minutes.  Allow to release steam naturally.  Hold on the warm setting.
Add in evaporated milk and cheeses. Continue to mix and stir until creamy. Serve hot!!
Servings: 6-8 servings

Sour Cream Rhubarb Cookies

Marcia sent me this recipe.  It is one of her favorites!!

Sour Cream Rhubarb Cookies
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup sugar
1 egg
3/4 cup sour cream
1/2 teaspoon vanilla extract
2 cups rhubarb, diced

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixer bowl, beat the butter and sugar together at medium speed until light and fluffy. Add the egg and beat to combine. Beat in the sour cream and vanilla, making sure all the ingredients are well combined.

Add 1/3 of the flour mixture and beat until combined. Add another 1/3 of the flour mixture and repeat until all the ingredients are combined. Stir in the rhubarb.

Drop rough tablespoons of batter onto parchment lined or sprayed baking sheets, spacing them about 2 inches apart. Bake 10 to 12 minutes, until the edges of the cookies start to brown and the tops of the cookies get a little color. Let cool slightly, then remove to a rack to cool completely.

Blender Muffins....Banana Oatmeal

Super easy......no flour, no oil, no butter

Blender Muffins..... Banana Oatmeal
2 c. oatmeal (quick cooking or old fashioned)
2 large overripe bananas
2 large eggs
1 c. vanilla or plain yogurt
2 to 3 T. honey
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t.  vanilla
1/8 t. salt
Up to 1/2 cup mix-ins: chocolate chips (mini or regular), chopped dark chocolate, nuts, dried cranberries or raisins, or blueberries or raspberries (fresh or frozen)

Place the all ingredients except the mix-ins in a blender. Blend until the batter is smooth and the oats have broken down almost completely, about 3 minutes.  Stir in the mix-ins.
Divide the batter among the sprayed muffin cups, filling each no more than three-quarters of the way to the top. Sprinkle with additional chocolate chips or nuts as desired. Bake at 350 for 15 minutes, until a toothpick comes out clean. Cool on a wire rack for 10 minutes then remove from muffins from the pan.

Chocolate Brownie Bundt Cake

Chocolate Brownie Bundt Cake
1 box chocolate cake mix
1 box fudge brownie mix
4 eggs
1 1/4 cups water
1 cup oil
Ganache
1 c. heavy whipping cream
2 c. semi sweet chocolate morsels

Combine first five ingredients in a large bowl and whisk for 2 minutes or until lumps are mostly gone.
Pour batter into a sprayed bundt pan and bake at 350 for 50-55 minutes.
When done baking, remove cake and allow to cool in pan for up to five minutes. Carefully turn cake out onto a cooling rack and cool for 30 minutes more.
Then make Ganache. 
Place heavy whipping cream in a large microwave safe bowl and heat for about 2 to 3 minutes. You want the cream to be just boiling.
Carefully pour chocolate morsels into cream... it may rise up and bubble and this is ok.
Let sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.
Pour over cooled cake and serve.

Strawberry Fluff

Strawberry Fluff
1 small box strawberry jello
1 c. boiling water
1 c. crushed ice
1 small box Instant Vanilla Pudding
20 oz. crushed pineapple
4 c. mini marshmallows
8 oz. whipped topping thawed
16 oz. strawberries chopped

Place jello in a medium bowl. Add boiling water and stir until dissolved.

Add ice and stir until melted. Place into refrigerator for 10 minutes or until it begins to set.

Place pineapple in a separate large bowl (juice and all).  Add vanilla pudding mix well. Add all remaining ingredients and stir.

Fold jello into the whipped topping mixture until smooth.

Cover and refrigerate for at least one hour before serving.

Taco Salad for a crowd

Taco Salad

For 200 Servings fill 3 Roaster Ovens

66 Servings = One Roaster Oven 
7 lbs. Hamburger or Italian Sausage
4 c. diced onion
Brown together in Roaster Oven.
Add:
1 gallon Chili
1 1/2 gallon pinto beans
1 gallon kidney beans
1 gallon black beans
1 1/2 c. taco seasoning
3 T. cumin
3 T. garlic powder
2 T. salt
1 T. pepper

For 200 Servings we used:
10 lbs. sour cream
20 lbs. grated cheese
1/2 gallon salsa
18 lbs. tortilla chips (3-6 lb. boxes)
4 big bags shredded lettuce from Cash N Carry

Karla's Favorite Recipes of 2017

Karla’s Favorite Recipes of 2017!!!  Happy New Year!!!

On our cruise they had this amazing Mustard Vinaigrette salad dressing. Marjorie (our waitress) told me it was made with Dijon Mustard, lemon juice, salad dressing/mayonnaise, salt & pepper.  So I came home and experimented a little.  This is what I came up with.
Creamy Mustard Vinaigrette
1 c. miracle whip or mayonnaise
3 T. mustard (I prefer regular mustard or 1/2 Dijon & 1/2 regular)
1/4 c. honey
1/4 c. apple cider vinegar
2-3 T. lemon juice
1/2 t. salt
1/4 t. pepper
1 t. paprika
Stir well. Chill. Drizzle over your favorite salad greens or use as a vegetable dip.

Makes a delicious sandwich on a homemade bun, serve over rice, wrap in a tortilla, sprinkle over a salad, or eat it plain.
BBQ Shredded Chicken
2 lbs boneless, skinless chicken breasts
seasonings to taste (I use....salt, pepper, garlic & onion powder, season salt)
1 c. BBQ sauce
1/4 c. Italian dressing
1/4 c. brown sugar
1 T. Worcestershire sauce
1 t. salt
1/2 t. pepper
Place chicken in crock pot and sprinkle generously with salt & pepper, garlic powder, & season salt.
Once chicken has cooked....shred it.  I use my electric hand mixer to shred my chicken.  Does a great job!!  I leave the broth in the chicken as it keeps it moist and tasty!
Stir together the remaining ingredients and pour over the chicken. Heat through in the crock pot.  Serve.

If you are a chocolate lover.....here is my Favorite Chocolate Frosting.  It works nicely for decorating or frosting or thin it for a great glaze.
CHOCOLATE FROSTING
2 c. semisweet chocolate chips
1/2 c. butter, cubed
1 c. sour cream
4-1/2 to 6 c. confectioners' sugar (Depending on how thick you want it to be)
1/4 t. salt
1/2 t. vanilla
Place butter and chocolate chips in small glass bowl, microwave at 60% power, stirring every 45 seconds until smooth and melted. Transfer to mixer bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar , add salt & vanilla and beat 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 all the time, it is great on anything that needs a chocolate finish.

We went to the Kona Grill for dinner.  They serve seasonal vegetables and we sure enjoyed their Sautéed Zucchini & Corn.  Here’s my version.  Steve loves it....maybe you will too?!
SAUTEED ZUCCHINI AND CORN
Place a tablespoon of butter in large shallow pan.
Stir in 2 or 3 finely diced small zucchini and 2 or 3 cups of corn (fresh or frozen).
Sauté over medium heat, once vegetables are mostly cooked stir in 1 cup of bacon pieces.
Season with salt & pepper.


A great banana bread recipe baked with a cinnamon sugar topping!  I like to triple this recipe and fill up the oven!!
BANANA ZUCCHINI BREAD
3/4 c. sugar
1/2 c. oil or butter
1 medium overripe banana
2 eggs
1/2 c. sour milk (add 1 T. vinegar or lemon juice or buttermilk)
1 t. vanilla
1/4 t. salt
1 t. baking soda
1 t. cinnamon
2 c. all purpose flour
1 c. shredded zucchini
Beat together:  sugar  & oil. Add banana, eggs, milk, & vanilla and mix well.  Add salt, cinnamon, baking soda and flour, mix until slightly lumpy.
Stir in zucchini. Pour into sprayed loaf pan.  Sprinkle batter with additional sugar & cinnamon (about 1/4 c. total)
Bake at 350 for 35-50 minutes until done.
Cool 10 minutes before removing loaf from pan.

We had the best Tomato Basil Soup in Idaho Falls. I decided I need to make this for our Garden Club Tomato Night.  So I set out to duplicate the recipe. I made it in my Instant Pot and it worked out great to keep it warm and to serve from.  Everyone loved it!
Instant Pot Tomato Basil Soup
1 onion, diced
2 stalks celery, diced
2 large carrots, diced
2 to 4  cloves garlic, minced
2 to 3  T. butter
1 t. salt
½ t. pepper
2 t. dried basil or 1/4 c. fresh basil
2 bay leaves (optional)
2 cans (14.5 oz.) diced tomatoes or 6 fresh tomatoes, diced
4 cups chicken broth
½ cup heavy cream or whipping cream
2 T. regular clear jel (cornstarch could work too)
Using the sauté setting of the instant pot or electric pressure cooker, sauté the onion, celery, carrots and garlic in butter for about 5 minutes.
Add the salt, pepper and basil, and sauté for 1-2 minutes more.
Turn off heat, add bay leaves, tomatoes and chicken broth, and stir.
Secure the lid and cook the vegetable mixture using the soup setting, or cook for 15 minutes at high pressure.  Allow the pressure to release naturally for 10 minutes, then manually release remaining pressure. Remove the lid.  Remove the bay leaves.  Puree the soup using an immersion blender.
Stir together the cream and clear jel and add to the soup mixture, stir until well blended.  Taste and adjust seasonings as desired.


I made these for our Sturgeon fishing trip this fall.  This recipe is a keeper!!
MAKE AHEAD BREAKFAST ENCHILADAS
1 1/2 c. half & half milk
5 large eggs
1/2 t. salt
1 ½ T. flour
2 ½ c. ham, diced
1/2 c. green onions, chopped
2 1/2 c. cheddar cheese, grated & divided
12- 8" flour tortillas
Toppings:  salsa, sour cream, & extra green onions or cilantro for garnish
Whisk together:  milk, eggs, salt & flour.  Pour a little of this liquid (enough to cover the bottom) in a sprayed 9x13 pan and set aside the rest.
Mix together:  ham, green onions & 2 c. cheese.  Scoop 1/3 c. of this onto tortilla and roll up and place in pan. Pour the remaining egg mixture over the top of the enchiladas.  Cover & refrigerate overnight to allow the tortillas to absorb the egg mixture.
In the morning.....Bake at 350 for 35 to 45 minutes, until the egg mixture looks cooked and tortillas are golden brown. Top with the remaining ½ c. grated cheese the last 10 minutes of baking.
Serve with the toppings of your choice.


I had a couple jars of apple pie filling that did not seal. So, I came up with this recipe.  Then I started making them with fresh apple slices and they worked out well too.
Apple Crisp......Fruit Crisp
42 oz. Apple Pie Filling (Or any fruit filling you like) **
Topping
1 c. flour
1 c. brown sugar
1 c. old fashioned oats
1 1/2 t. cinnamon
3/4 c. melted margarine
1/4 c. chopped pecans
Spray a 9 inch square or round baking dish and dump in the pie filling.
Mix together the remaining ingredients to make topping, and sprinkle over the pie filling.
Bake at 375 for 30 to 40 minutes, until golden brown.

**If using fresh apple slices instead of pie filling prepare this.
6 c. peeled & sliced apples
1 c. sugar
2 T. flour
1/4 t. salt
1 1/2 t. cinnamon
1/4 t. nutmeg
Mix together the dry ingredients and then stir in the apple slices.  Use this in place of the apple pie filling. Proceed with the topping and bake as directed above.