Salted Caramel Sprinkles

 I had surgery the first part of November.  Several friends and family brought me meals.  I wanted something to send back in their dishes.   I purchased some 4 oz. glass shaker bottles on Amazon and this is what I filled them with.  These will be fun little Christmas gifts too!

Salted Caramel Sprinkles  (enough to fill 6 or 7 jars)

3/4 c. powdered sugar

1 1/8 c. turbinado sugar

1 c. brown sugar

2 T. salt

Stir together and blend in blender.  Pour into shaker jars.  Sprinkle on anything and everything!!!  So fun to use and share!!!

Sprinkle on:

Popcorn

Ice cream

hot chocolate

whipped cream for a shimmery touch

oatmeal or cream of wheat

fruit

yogurt

toast or tortillas or pie crust

muffins or sweet breads or cinnamon rolls

Amish friendship breads

pound cake, bundt cakes, cupcakes and cookies

Butterscotch Delight

gourmet desserts 

fruit crisps

sweet potatoes

Make a dip = 4 oz. cream cheese + 1 to 2 T. sprinkles  Served with graham crackers, cookies, apples or grapes

If you only want to fill one 4 oz. jar:

2 T. powdered sugar

3 T. turbinado sugar

2 1/2 T. brown sugar

1 t. salt

Butterfinger Delight

A spin off of our favorite Butterscotch Delight.

Butterfinger Delight

32 Oreo cookies,crushed

5 T. melted butter

8 oz. cream cheese, softened

1 c. powdered sugar

3/4 c. peanut butter

1 bag mini butterfingers, crushed (about 12 minis), divided

16 oz. Cool Whip, divided

Large 5.9 oz. Instant chocolate pudding 

2 c. milk

Stir together crushed cookies and melted butter.  Press firmly into a 9x13 baking dish and refrigerate.

Beat together cream cheese, powdered sugar and peanut butter.  Fold in half of Cool Whip and half of the crushed Butterfingers.  Spread over the Oreo crust.

Beat together the pudding and milk.  Beating 2 to 3 minutes, until thickened.  Pour over the peanut butter layer.  

Top with the remaining Cool Whip and sprinkle with the remaining crushed Butterfingers.  Refrigerate until serving time.  

Notes:  Butterfingers are easily crushed while in the wrapper by tapping with a rolling pin.  

Could use small box (3.9 oz.) of chocolate and small box of vanilla instant pudding mixed with 3 c. milk.

Instant Pot Chicken Alfredo Penne Pasta

This recipe is from Six Sisters. https://www.sixsistersstuff.com/recipe/instant-pot-chicken-alfredo-penne-pasta/#wprm-recipe-container-119120

Instant Pot Chicken Alfredo Penne Pasta 

2 Tablespoons olive oil

1½ pounds boneless, skinless chicken breasts (cut into small slices)

1 teaspoon salt

ground black pepper, to taste

2 garlic cloves minced

1 teaspoon dried parsley

5 cups low-sodium chicken broth

12 ounces penne pasta uncooked

8 ounces cream cheese 1 package

1 cup shredded Mozzarella cheese

¼ cup shredded Parmesan cheese

2 Tablespoons water

1 Tablespoon cornstarch

freshly grated Parmesan cheese optional topping

fresh basil optional topping

Press "SAUTE" on the Instant Pot and let it heat up for a few minutes, then add in the oil.

Sprinkle both sides of the chicken breasts with salt and pepper, then add to the Instant Pot. Brown chicken for about 3 minutes on each side.

Add garlic, parsley, and chicken broth to the Instant Pot, being sure to scrape the bottom of the Instant Pot with a wooden spatula to remove any burnt bits or pieces from the chicken.

Add the pasta on top of everything and press it gently down into the liquid with a spatula (don't stir it in with the other ingredients). The liquid should barely cover the pasta.

Place the lid on the Instant Pot and turn the valve to "sealing."

Press the "MANUAL" button and cook for 4 minutes.

When the Instant Pot is finished cooking, move the valve to "venting" and do a quick release of the pressure. Remove the lid.

Press the "SAUTE" button and add in the cream cheese, mozzarella cheese, and Parmesan cheese.

In a small bowl, mix together water and cornstarch, then add into the Instant Pot. Stir together until sauce reaches desired thickness and serve.

Top with fresh Parmesan cheese and basil, if desired.

Instant Pot Turkey Breast

Instant Pot Turkey Breast

3 lb. turkey breast

1 onion, cut in chunks

2 stalks celery

4 cloves garlic

1 to 2 T. olive oil

1 t. paprika

1 t. pepper

1 t. salt

2 t. Italian seasoning or herb seasoning

1 t. granulated garlic and or onion

1 T. chicken bouillon 

1 to 2 c. water or chicken broth

Place the onion, celery and garlic in the cavity of the turkey and place on a rack in the instant pot breast side up.  Rub oil and seasonings into the turkey breast.  Pour water/broth around the edges.  Seal and pressure for 24 minutes.  (8 minutes per pound = 24 minutes for 3 lbs. ) Natural Release or Quick Release after 10 minutes.  Remove and cover with foil to rest for 10 minutes before slicing.  

If desired you can crisp up the skin by place on a broiler pan in the oven.  Set oven to broil for 440 degrees and watch closely until golden and crispy.  

Gravy leave broth in instant pot on Saute setting.  Add thickening and cook & stir until desired consistency.  

Larger turkey breasts up to 7 pounds I set for 35 minutes and natural release.  Temperature should read 165 degrees on meat thermometer in thickest part of breast.

Instant Pot - Pot Roast

 Pot Roast

2 lb. pot roast

1 envelope onion soup mix, divided

1 onion, cut into chunks

carrots, cut into chunks

potatoes, cut into chunks

2 c. beef broth

Place roast in the instant pot and sprinkle with 1/2 of the onion soup mix.  

Add onion, carrots and potatoes and sprinkle with the remaining soup mix.  

Pour in beef broth.  Seal and pressure for 60 minutes.  Natural release.  

Instant Pot Chicken and Dumplings

Instant Pot Chicken and Dumplings
6 Qt. Instant Pot -

1 T. butter

1 t. olive oil

1 onion, diced

3 stalks celery, diced

1 c. baby carrots

1 c. potatoes, diced

2 large chicken breasts, bite sized pieces

4 c. chicken broth, divided

1 t. granulated garlic

1/2 t. salt

1/2 t. pepper

1/2 t. sage

1 t. garlic and herb seasoning or poultry seasoning

8 jumbo biscuits, cut into 6 pieces each

1 c. cream

1 c. frozen peas

Turn instant pot to SAUTE and add butter, oil, onion, celery.  Stir and saute until tender.

Stir in carrots, potatoes, chicken, 2 c. broth and seasonings.  Cancel Saute setting.  Seal and cook on high pressure for 15 minutes.  Quick Release.  

Open and add remaining 2 c. broth.  Spread biscuit pieces over the top.  Seal and cook on high pressure for 10 minutes.  Quick Release. 

Open and return to the SAUTE setting.   Carefully stir in the cream and peas.  Saute for a few minutes to thicken.  

Potato Casserole for a Crowd

I am forever revising this favorite recipe to feed more and more......So here are all the versions all in one place.  

Potato Casserole (10 to 12 servings) 

2 lbs. frozen hashbrowns, mostly thawed

1 cube melted margarine/butter 

1/2 c chopped or pureed onion or 2 T. dried minced onions 

1 t. 2 T. salt

1/2 t. pepper 

10 3/4 oz. cream of chicken soup

2 c. sour cream (2 cups per lb.)

2 c. grated cheese 

Bake in oven in 9x13 at 350 for 1 hour.  or place in crock pot on low for 3 to 4 hours, stirring often. 

**If using a Roaster Oven Liner…..put in the pan and put WATER under the bag in the roaster oven…..read the box directions!!!!   Makes for easier clean up if used properly.  

 Potato Casserole  (approximately 40 to 50 servings)  This will fit in an 18 qt. roaster

10 lbs. frozen hashbrowns, mostly thawed

5 cubes melted margarine/butter 

3/4 c. dried minced onions 

2 T. salt

1 1/2 t. pepper 

50 oz. cream of chicken soup

10 c. sour cream (2 cups per lb.)

8 to 10 c. grated cheese 

Cook at 350 for 2 ½ hours, stirring often.  If cooking too fast turn it down.  

 Potato Casserole  (approximately 75 servings)  Preferably use a 22 qt. roaster oven but it may fit in a 18 qt. roaster

12 to 15 lbs. frozen hashbrowns, mostly thawed 

12 to 15 cubes melted margarine/butter 

3 c. onion, chopped or pureed or ¼ c. onion powder

2 T. salt

2 t. pepper 

70 oz. cream of chicken soup

12 to 15 c. sour cream (2 cups per lb.)

12 c. grated cheese (3 to 4 lbs.) 

Cook at 350 for 2 ½  to 3 hours, stirring often.  If cooking too fast turn it down.  

Ward Christmas Party 2018  = 30 lbs. hashbrowns (2 – 22 qt. roasters full) 150 people served – not much left (a small bowlful)

For camp I would make 3 roasters full using 54 lbs. of hashbrowns (3 - 18 lb. boxes) serving about 250

Camp Largest recipe – Potato Casserole   (must have a 22 qt. roaster for this to fit)  served 85 adults

18 lbs. frozen hashbrowns, mostly thawed 

18 cubes melted margarine/butter

4 c. onion, pureed or 3/8 c. onion powder

3 T. salt

1 T. pepper

2 - 50 oz. cream of chicken soup

5 lbs. grated cheese 

Cook at 350 for 3 hours, stirring often.  If cooking too fast turn it down. 

Instant Pot White Beans and Ham

 Instant Pot White Beans and Ham

2 pounds White Beans (4 cups)

2 t. garlic powder

1 t. salt

1 t. pepper

1 T. ham bouillon

1T. chicken bouillon

1 t. dry mustard

1/4 c. apple cider vinegar

1 large onion, pureed

4 cloves garlic, pureed

8 c. water

ham and/or ham bone

12 oz. evaporated milk

Place all ingredients in the instant pot except for the evaporated milk.  Seal and pressure for 45 to 60 minutes.  Natural release for 10 to 15 minutes and then release pressure.  Remove ham bone and chop up large pieces and add back in.  Stir in the evaporated milk.  Serve.  Steve says, you must serve this with chopped onions and dill pickles and corn bread or rolls.  

For 2 pounds of beans you will definitely need an 8 quart instant pot.  

Dutch Oven Lasagna

Sturgeon fishing Fall 2021 

Dutch Oven Lasagna

2 lbs. hamburger

1 c. water

2 - 26 oz. Spaghetti Sauce

1 t. basil

1 t. oregano

1 large onion, pureed

4 cloves garlic, pureed

16 oz. Lasagna Noodles

3 c. Cottage Cheese

3 c. Mozzarella Cheese, grated 

3 c. Cheddar Cheese, grated

1/2 c. Parmesan Cheese

Brown Hamburger in large cast iron skillet.  Add water, sauce, seasonings, onion and garlic and simmer for 10 to 15 minutes.  Place 1/4 of sauce in bottom of sprayed 12 inch deep dutch oven.  Then a layer of uncooked Lasagna Noodles.  Then 1/3 of cottage cheese.  Then 1/4 of grated cheeses.  Repeat layers 2 more times and then pour remaining sauce over the top, sprinkle with remaining cheese and then sprinkle with parmesan cheese.  Gently pour about 1/2 c. water over the top to steam the noodles.  Put on lid.  

Place dutch oven over 12 coals with 24 coals on top.  Bake 60 minutes.  Check for doneness, bake longer if needed.  Remove from coals and let rest for about 10 minutes.  Serve 

I have also baked this in an oven at 350 for 60 minutes, or in a crock pot on low for 3 hours.  

Serve with garlic bread, green beans and wedge salad.  

Dutch Oven Enchilada Casserole & Spanish Rice

Sturgeon fishing Sept. 2021

Dutch Oven Enchilada Casserole

Brown 2 lbs. hamburger

Puree:  one onion and 4 cloves of garlic.  Add to browned hamburger.

Add:  1/4 c. taco seasoning

1/2 c. water

Simmer while making the sauce. 

Sauce

Place in blender:

30 oz. pinto beans

6 oz. tomato paste & 3 cans of water

1/4 c. taco seasoning

Pour some of sauce into the bottom of a  sprayed 12 inch deep dutch oven.  Add the rest of the sauce to the hamburger mixture.  

Cut 15 to 20 tortillas into strips.  Place 1/3 of strips on top of the sauce in dutch oven.  Then 1/3 of sauce.  Then 1 cup of  mexi cheese.  Repeat layers 2 more times.  

Place over 12 coals with 24 coals on top.  Bake 45 to 60 minutes until heated thru and the cheese is melted.  Serve with sour cream and taco sauce and/or salsa.  

Spanish Rice

Place in Instant Pot:

4 c. long grain white rice

Puree:  1 onion and 4 cloves of garlic and add to instant pot 

5 c. water

1 t. salt

1 1/2 t. chili powder

1 t. cumin

1/2 t. garlic powder

1/2 t. oregano

15 oz. tomato sauce

Stir and seal.  Pressure for 4 minutes.  Natural release for 10 minutes and then vent.  

Served these with a wedge salad and chips and salsa.  

Popcorn Class

 

Sept. 2021 Garden Club
Popcorn: The snack with even higher antioxidants levels than fruits and vegetables.
Popcorn may be the perfect snack food. It is 100 percent unprocessed whole grain. One serving of popcorn will provide more than 70 percent of the daily intake of whole grain. The average person only gets about half a serving of whole grains a day, and popcorn can fill that gap. The way YOU prepare and serve popcorn can quickly determine its healthful image. [by Karla Kimball, AMFSA]

HEALTHY POPCORN
Place in a paper bag:
1 t. coconut oil
½ t. salt
½ c. popcorn kernels
Place in microwave 2 ½ to 3 minutes on High.

Homemade Spray Butter
1 T. melted butter (must be butter, not margarine)
1 t. HOT water
Put in spray bottle and use immediately.
Spritz your popcorn with butter and sprinkle with popcorn sprinkles.

Popcorn sprinkles…..jello, instant pudding mixes, garlic salt, ranch dressing mix, powdered cheese mix, cinnamon sugar, crushed peppermint or spearmint or butterscotch candies, etc.

Popcorn add ins……milk duds, M&Ms, chopped candy bars, crushed or mini oreos, peanuts, marshmallows, etc.


MORTON POPCORN SALT = SUPER FINE – MY FAVORITE SALT FOR MANY THINGS

HONEY BUTTER POPCORN

Place in bowl & microwave for 1 minute, stirring once.
2 T. butter
2 T. Honey
Pour over the bag of popcorn. Shake well. Sprinkle with salt if desired. Shake again. Enjoy!!

HONEY CARAMEL POPCORN
1 c. unpopped popcorn kernels
½ c. butter or coconut oil
½ c. honey
½ c. brown sugar OR sucanat
1/8 T. salt
½ t. baking soda
1 t. vanilla
Pop the popcorn and place it in a large bowl.
In a medium saucepan, melt the butter, brown sugar, honey, and salt. Bring to boil and boil one minute.
Remove from the heat and stir in the baking soda and vanilla. Pour over the popcorn and stir well with a wooden spoon.

Popcorn Cake
5 to 6 qts. Popped popcorn (1 c. un-popped)
10 oz. mini marshmallows (6 cups)
1 cube butter
1 tsp. butter extract
¼ t. salt
Candy corn, M&Ms, gum drops, etc
Place popcorn in large bowl and set aside. Place in 8 c. glass measure, marshmallows, butter, extract and salt. Microwave on high for 1 ½ minutes. Stir & microwave for 1 to 2 more minutes until melted. Pour over popcorn and stir well. Stir in candy if desired. Place in sprayed angel food cake pan. Once set up remove from pan. Cover with foil to help keep moist.

** This can be decorated with decorator’s icing if desired.

*** This can also be formed into popcorn balls and wrapped in waxed paper.

Crispy Popcorn Bars
3 qts. Popped popcorn
1/3 c. butter
4 c. mini marshmallows
1 t. vanilla
1 c. semi-sweet chocolate chips
Place popped popcorn in large bowl. Place butter & marshmallows in 8 cup glass measure and microwave for 1 ½ minutes. Stir and microwave 1 more minute or until melted together. Stir in vanilla. Pour over the popcorn and stir well. Press into a 9 x 13 baking dish. Melt chocolate in microwave at 50% power for 1 minute, stir and repeat until melted. Place melted chocolate in heavy duty ziplock bag, snip the corner and drizzle over the top. Chill until set. Cut & Serve.

Holiday Popcorn Mix
2 bags microwave popcorn, popped OR pop 2 bags of Healthy Popcorn (see above)
about 3 c. Bugles (just dump some in)
about 2 c. pretzels (just dump some in)
1 c. Reese's pieces candy
4 squares melted almond bark
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 pieces. That's it!! For Christmas I used Corn Chex Cereal instead of the Bugles and M&Ms instead of Reese's pieces.

RANCH POPCORN
¼ t. onion powder & garlic powder
½ t. dill weed
1/8 t. salt
¼ t. pepper
1 bag popped popcorn
Mix together spices & sprinkle into bag of popcorn. Shake well and serve.

Popcorn Crisp
3 qts. Popped popcorn (1/2 c. un-popped)
½ c. brown sugar
½ c. butter
1 c. salted nuts (optional)
Place popcorn in 18x13x2 inch pan. Cream together with hand mixer, brown sugar & butter. Drop spoonsful over top of popcorn. Sprinkle the nuts over the top if adding them. Bake for 10 to 15 minutes, stirring twice. Popcorn should be lightly browned and crisp.

Snacker’s Delight
2 qts. Popped popcorn
1 c. raisins or craisins
1 c. peanuts
1 c. coconut
1 c. sunflower seeds
1 c. M&Ms
Mix together and serve.

Meatloaf
1 ½ lbs. Hamburger
¼ c. onion, chopped
¼ c. milk
2 eggs
2 T. Worcestershire sauce
1 t. salt
1/8 t. pepper
3 c. finely ground, popped popcorn
Ketchup & parsley for garnish
Combine all ingredients (except the ketchup & parsley). Place in ungreased glass loaf pan. Microwave at 60% power for 10 minutes. Cover the top with ketchup and sprinkle with dried parsley and return to microwave for 8 to 10 minutes more at 60% power. Let stand for 5 to 10 minutes to finish cooking inside. Do not overcook.

THESE LAST 4 MAY NOT BE THE HEALTHIEST BUT THEY ARE SOME OF MY FAVORITES!!! SO I THOUGHT I’D SHARE THEM……

CARAMEL POPCORN
1 c. unpopped popcorn, popped
1 c. light corn syrup
1 c. butter
1 c. brown sugar
1 c. sugar
Cook in saucepan, stirring occasionally and boil for 1 minute. Remove from heat.
Stir in: 1 t. vanilla
Pour over popped popcorn. Stir and enjoy!

Sticky Popcorn
1 2/3 c. sugar
1 c. butter
2/3 c. Karo syrup
1 t. butter extract
½ t. vanilla
6 qts. Popcorn
Mix all together in saucepan. Cook 10 minutes, stirring constantly. DO NOT LET IT BOIL! Pour over popcorn.

CARMELLOW CORN.........AKA: KARL MALONE CORN
1/2 c. butter or margarine
1/2 c. brown sugar
3 c. miniature marshmallows
2 qt. popped popcorn
nuts, optional
In 2 qt. bowl, microwave butter & sugar 1 to 2 minutes. Stir in marshmallows. Cook 1 more min. Pour over popcorn (and nuts). Make into balls or serve in bowls. FAST, EASY, and GOOD!!!

Jello Popcorn Balls
6 qts. Popped popcorn
1 c. karo syrup
1 c. sugar
3 oz. Jello (any flavor)
Place popcorn in large bowl and set aside. Place in saucepan, karo, sugar & jello. Heat over medium heat just until it comes to a boil (don’t overcook). Pour over popcorn and stir well. To form balls put WATER on hands (not butter). Wrap each popcorn ball in waxed paper.

** I like to microwave them for about 10 seconds and then eat them.

Corn Class Recipes

Corn is rich in fiber and plant compounds that may aid digestive and eye health.  In moderation, corn can be part of a healthy diet. Corn is considered a whole grain, that is high in fiber and can help lower your cholesterol, according to the American Heart Association. Apr 24, 2017

Corn on the Cob Is Healthier Than You Think!  Nothing Says Summer Like Corn on the Cob!!

• Corn is low in calories — yet filling. 
• Corn is good for diabetics. 
• Corn helps prevent eye diseases. 
• Corn promotes colon health. 
• Whole grain foods like corn protect against cardiovascular disease. 
• Corn's antioxidants help prevent cancers.   ( Karla Kimball –AMFSA)  Sept. 2021 Garden Club 

Corn Dip
2 c. frozen corn or 4 ears of grilled sweet corn
8 oz. cream cheese, softened
1 c. sour cream
4 green onions, sliced or ¼ c. chives, snipped
1 ½ c. Mexican blend, cheddar, Monterey Jack cheeses
1 t. cumin
½ t. paprika
¼ t. cayenne pepper
½ t. salt
¼ t. pepper
2 T. lime juice
Several dashes Tabasco hot sauce (optional)

Place in a mixing bowl: cream cheese, sour cream, green onions/chives and beat well with flat beater. Mix in the cheeses, seasonings and lime juice. Finally add the corn and mix well. Add hot sauce or other variations, if desired. Cover and refrigerate for at least 2 hours to meld the flavors. Serve with tortilla chips.

Variations:
Add ¼ c. cilantro
Add 1 seeded diced jalapeno
Use this filling to make a quesadilla. Spread between 2 tortillas and grill with cooking spray until golden and cheese is melted.


Spicy Butter for Corn/Corn on the Cob
1 c. butter, softened
3 T. Montreal seasoning (or seasoning mix of your choice)
¼ t. cayenne pepper

Corn Gravy
4 slices bacon, chopped **
2 to 4 ears of corn on the cob or 1 small bag of freezer corn
2 c. water or milk
¼ c. regular clear jel or corn starch
Salt, pepper & butter to taste

Fry the bacon and leave in the grease. Cut corn off the cob into the frying pan. Scrape the cob with a knife to make it juicy. Mix together the water/milk and clear jel to make a thickening. Add to corn mixture. Cook until corn is tender (about 10 minutes). Season with salt, pepper and butter. Serve over sliced tomatoes and/or toast for a garden supper.

** Can use bacon grease and real bacon bits in place of the bacon.

Black Bean and Corn Salsa Salad
Place in mixing bowl:
15 oz. black beans, drained and rinsed
7 oz. canned corn, drained and rinsed
1 orange or yellow pepper, seeded and diced
¼ c. red onion, finely chopped
1 c. cherry tomatoes, halved
Salt and pepper to taste
Make Dressing in mini food processor:
2 cloves garlic
3 T. lime juice
2 t. salt
¼ t. chili powder
¼ c. cilantro, chopped
¼ c. olive oil
Blend and pour over beans and veggies.

Dutch Oven French Toast Casserole

 This French toast casserole is a crowd-pleaser.  Best to assemble the recipe before lighting your coals. Allowing extra time for the dough to soak up the egg mixture..

Dutch Oven French Toast Casserole
1/2 stick butter, melted
2-17.2 oz cans refrigerated cinnamon rolls with icing
6 eggs
1/2 cup heavy cream or milk
2 tsp ground cinnamon
2 tsp vanilla
1 cup chopped pecans, opt. 
1/2 cup maple syrup

Icing......see below**

Pour the melted butter into the dutch oven covering the bottom.

Cut each cinnamon roll into eight pieces, and place cut rolls in a single layer on the bottom of the Dutch oven.

In a medium bowl, beat eggs with the cream, cinnamon and vanilla until well blended.

Gently pour egg mixture over roll pieces.

Sprinkle with the chopped pecans, and drizzle the maple syrup over top.

Heat up your coals, and place the lid onto the Dutch oven and add 9 hot coals underneath and 18 on top.

Bake at 375 degrees for 25-28 minutes or until golden brown.

Remove from the coals and let it cool for 15 minutes.

**Mix Icing tubs with 1/2 c. powdered sugar, 2 T. soft cream cheese & 1 T. milk...
Drizzle icing over the top. 

Pie Filling....for canning

This is another recipe of Mom's recipes that my friend, Sherri Walton shared with me a few years ago, that she has used for years.  Not sure why I didn't have this. It is a little more specific than the one in the cookbook.   

Pie Filling.....Blackberry, Apple or Peach

Place in large canning kettle:

3 1/2 qts. water

8 to 10 c. sugar (I start with 8, add more to taste if needed)

3 c. regular clear jel (Mixed with 2 to 3 c. water from above amount)

4 t. cinnamon

1 t. nutmeg

1 1/2 t. salt

1/4 c. lemon juice (optional, I added this)

Stir and bring to a boil until thick and clear.  See below** or Stir in 5 gallon of fruit, I use blackberries, apples, or peaches.  Continue to cook a few more minutes.  Pour into jars leaving a 1" headspace.  Process in a boiling water bath timing according to elevation chart below.  

0 to 1000 feet elevation = 25 minutes

1001 to 3000 = 30 minutes

3001 to 6000 = 35 minutes

above 6001 = 40 minutes 

Makes about 14 to 18 quarts

**You can add 1 1/2 c. of the thickening to each quart jar and then add fruit to fill each jar.  I found it hard to mix them together in the jar. 

Caramel Stuffed Chocolate Chip Cookies

 Abbi and Emalee and I made these yesterday.  Stuffed cookies are the newest rage.  Since all 3 of us love caramel, this is what we came up with.  

Caramel Stuffed Chocolate Chip Cookies
3/4 c. butter, room temperature
1 c. brown sugar
1/2 c sugar
2 eggs
2 t. vanilla
2 3/4 c flour
1 t. baking soda
½ t. salt
2 c. semi-sweet mini chocolate chips
20 Werther's Chewy Caramels, cut in half - (2 - 2.22 oz.  DollarTree bags) 
Flaky sea salt , for sprinkling (optional)

Preheat oven to 375°. Line cookie sheet pans with parchment paper or silicone baking mat.

Beat butter, brown sugar, and sugar on high speed for 3 to 4 minutes. Scrape down the bowl once or twice.

Add eggs one at a time, mixing after each addition. Mix in vanilla extract.

Add flour, baking soda, and salt and mix until just combined. Add chocolate chips.

Portion into rounded tablespoons (a #40 cookie scoop, or 1 ½ tablespoon) and place on prepared sheet pan, about 8 cookies to a pan.

Press caramels into the center of each cookie round and  roll in a ball to completely cover the caramel. 

Sprinkle with course salt, if desired.  

Bake 9 to 10 minutes, until lightly browned. Let cool on the cookie sheet for a few minutes, then transfer to a wire rack too cool completely.  Enjoy!  

Easy Blackberry Cobbler

 The Blackberries are on!!!  So, what to do with all of them.......I made 4 of these yesterday!!  

Easy Blackberry Cobbler
4 c. fresh blackberries
1 T. lemon juice
1 large egg
1 c. sugar
1 c. flour
1 t cinnamon
5 T. butter, melted

Place blackberries in a  sprayed 8-inch round or square baking dish; sprinkle with lemon juice. Stir together egg, sugar, flour and cinnamon in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit. Drizzle melted butter over topping. Sprinkle with additional sugar, if desired.   Bake at 375° for 45 to 50 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with  ice cream or whipped cream, if desired. 

For a  6 inch round bake for 35 minutes.  For 2 - 6 inch pans I used 2 eggs and added a bit more sugar and flour....kept everything else the same.  

For individual servings, bake for 30 to 35 minutes 6 (8-oz.) ramekins on an aluminum foil-lined baking sheet.

Amish Friendship Starter/Bread

Everything you need to know about Amish Friendship Bread!!  As long as you continue to feed your starter, it can stay at room temperature indefinitely. One of the wonderful things about the starter is that you can bake almost anything with it.

https://www.friendshipbreadkitchen.com/amish-friendship-bread-starter-2/

Amish Friendship Bread Starter

.25 ounce active dry yeast (or 1 packet)

¼ cup warm water 110° F/45° C

1 cup flour

1 cup sugar

1 cup milk

In a small bowl, dissolve yeast in water. Let stand 10 minutes.

In a 2-quart glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly with a whisk or fork.

Slowly stir in 1 cup milk and dissolved yeast mixture.

Cover loosely and let stand at room temperature until bubbly. Consider this Day 1 of the 10-day cycle. For the next 10 days, handle starter according to the instructions for Amish Friendship Bread.

NOTES:

The starter should be left at room temperature. Drape loosely with dish towel or plastic wrap. Do not use metal utensils or bowls. If using a sealed Ziploc bag, be sure to let the air out if the bag gets too puffy.

Your yield may exceed 4 cups depending on the temperature of your kitchen and eagerness of your starter. If this happens, reserve one cup for baking and divide the remaining batter into Ziploc baggies of 1 cup each to freeze for future use or share with friends.

250 recipes using your starter - in case you keep it around to make lots of other things

https://www.friendshipbreadkitchen.com/amish-friendship-bread-recipe-box/

Starter Directions

Do not refrigerate starter. It is normal for the batter to rise and ferment. If air gets in the bag, let it out.

Day 1: Do nothing.

Day 2: Mash the bag.

Day 3: Mash the bag.

Day 4: Mash the bag.

Day 5: Mash the bag.

Day 6: Add to the bag: 1 cup flour, 1 cup sugar, 1 cup milk. Mash the bag.

Day 7: Mash the bag.

Day 8: Mash the bag.

Day 9: Mash the bag.

Day 10: Follow the directions below:

Pour the entire bag into a nonmetal bowl.

Add 1 1/2 cup flour, 1 1/2 cup sugar, 1 1/2 cup milk. Mix well.

Measure out equal portions of 1 cup each into 4 1-gallon Ziploc bags. Some people will end up with 4-7 portions depending on how active your starter has been, especially if you made your starter from scratch.

Keep one of the bags for yourself (or leave it in the mixing bowl if you plan to bake right away), and give the other bags to friends along with the recipe.

REMEMBER: If you keep a starter for yourself, you will be baking in 10 days. The bread is very good and makes a great gift.

Should this recipe not be passed onto a friend on the first day, make sure to tell them which day it is when you present it to them.

https://www.friendshipbreadkitchen.com/amish-friendship-bread

Amish Friendship Bread Recipe

1 cup Amish Friendship Bread Starter

3 eggs (I use 4)

1 cup oil

½ cup milk

1 cup sugar

½ teaspoon vanilla

2 teaspoons cinnamon (I also add 1 t. cloves & 1 t. nutmeg) 

1½ teaspoon baking powder

½ teaspoon salt

½ teaspoon baking soda

2 cups flour

1 small box vanilla instant pudding  ( I use a large 5.1 oz. box)

1 cup nuts chopped (optional)  (I do not add)

1 cup raisins (optional) (I do not add) 

Preheat oven to 325° .

In a large mixing bowl, add ingredients as listed.

Spray or Grease two large loaf pans.

Dust the greased pans with a mixture of ½ cup sugar and 1½ teaspoons cinnamon.

Pour the batter evenly into loaf or cake pans and sprinkle the remaining cinnamon-sugar mixture on the top.

Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.  ENJOY!

NOTES:

This recipe is very versatile! Use 1 or 2 boxes of pudding (pudding boosts flavor and moisture, but you can also leave it out or make your own). Add 1 cup of dried fruit, nuts or baking chips of your choice.

Looking to make your Amish Friendship Bread healthier? Swap out ½ cup oil plus ½ cup applesauce or 1 egg plus ¼ cup mashed banana. Reduce sugar to ⅔ cup or replace with ⅔ cup honey.

On day10 -  I  used the whole bag of starter and doubled everything in the recipe.  Now I am wishing I had saved a starter.....but now I know how to make one so that's ok.  

Fruit Crisp.....Single serving style

 I dugout this old recipe to make yummy desserts in my fancy Pioneer Woman Ramekins!  You could also use custard cups or 1/2 pint wide mouth canning jars are great too.  This is a great way to use my blackberry and apple pie filling that I canned last summer!!

Fruit Crisp

2 - 3 c. pie filling (any flavor, blackberry is my favorite) **

Topping

1/4 c. flour

1/2 c. old fashioned oats

1/2 c. brown sugar

1/4 t. cinnamon

1/8 t. salt

4 T. butter, softened

4 T. sliced almonds

Spray 8 ramekins with cooking spray.  

Spoon the pie filling into each of the ramekins.

Place all of the topping ingredients into mini food processor.  Mix well.

Top each ramekin with some of the topping mixture.

Place the ramekins on a cookie sheet and bake at 375 for 25 minutes.  

Serve with ice cream or whipped cream.  

** If you have fruit but no pie filling you can make your own.

2 - 3 c. fruit

2 - 3 T. sugar

2 - 3 T. flour

Stir together. It's ready to go!

And by all means.....if you don't want to make single servings.....put it in a 9x9 baking dish and it will bake up great!!  It may need to bake 5 to 10 minutes longer. 

EASY ANY PIE FILLING COBBLER

Last summer I canned lots of Blackberry Pie Filling......this winter I have been making lots of Cobbler!!  

Easy Any Pie Filling Cobbler

 ½ c. butter, melted
1 c. sugar
¾ c. flour
½ t. salt
2 t. baking powder

1/2 t. cinnamon (optional)
¾ c. milk
1 pint pie filling

Melt butter in a 9x9 baking dish.  
Mix sugar, flour, salt and baking powder.
Add milk and mix well.
Pour batter into melted butter – do not stir.
Drop pie filling into batter by spoonsful – do not stir.  
Bake at 350 for 50 to 60 minutes, until golden brown. 
Serve with vanilla ice cream or whipped cream. 

 
For instant pot:  Add 2 cups water and trivet and put cobbler in a round pan that will fit inside on the trivet. Cook on high pressure for 25 minutes.  Natural release for 10 minutes then release pressure.

For individual servings:  Make in 6 to 8, 4 inch ramekins or mason jars.  Bake at 350 for 30 minutes.  Or Cook in the instant pot for 15 minutes and don’t forget to add 2 c. water and a trivet.  

White Fluffy Frosting

 Gary & Kristen came to visit last week and it was Gary's birthday so I made him a cake.  His favorite chocolate cake with White Fluffy Frosting.  Tyler usually makes it for him....so this is his frosting recipe.  It was really good!

White Fluffy Frosting

1 c. sugar

1/3 c. water

1/4 t. cream of tartar

1/8t. salt

2 egg whites, unbeaten

1 t. vanilla

Combine sugar, water, cream of tartar and salt in saucepan.  Bring to boil to dissolve the sugar.

Slowly add sugar syrup to unbeaten egg whites in mixing bowl, beating at high speed until stiff peaks form (about 7 minutes).

Beat in vanilla.  Frost cake.  

Banana Sour Cream Bread/Muffins

Super moist and very delicious!!  It is especially good with Brody's Honey Butter on it!!! I made a few changes and I will definately be making this again!!!  Took it to Granny's 80th birthday party....Chris loved it and took home the leftovers.

Banana Sour Cream Bread 

3/4 c. butter, softened 

3 c. sugar 

4 eggs 

5 over-ripe bananas or a 15 oz. can of applesauce or some of both

2 c. sour cream 

1 T. vanilla 

2 t. cinnamon 

1/2 t. nutmeg 

1/2 t. cloves 

1/2 t. salt 

1 T. baking soda 

4 1/2 c. flour 

Spray 5 medium sized loaf pans. 

Cream together the butter and sugar. Add the eggs, bananas, sour cream, vanilla and spices. Beat well. Add the salt, baking soda and flour, mixing just until the dry ingredients are combined. 

Pour into sprayed pans. Bake at 300 for 60 minutes.

HINTS:  *  If I don't have enough bananas I use some applesauce (about 1/4 cup per banana)

**medium sized loaves bake 1 hour, larger loaves take about 15 to 20 minutes more 

for muffins:

smallest mini muffins = bake for 15 minutes at 350

3 1/2 inch mini muffins = bake 18 to 20 minutes at 350

regular muffins = bake 22 to 25 minutes at 350 

White Chicken Chili - Instant Pot

I've been working on the recipe for a while.  This is how we like it.

White Chicken Chili - Instant Pot
1 lb. white beans

6 c. chicken broth

2 cloves garlic or 1 t. garlic powder

1 c. onion, diced

4 oz. green chilis, diced

1 t. oregano

1 t. cumin

1 t. chili powder

1 t. salt 

1 t. pepper

1 1/2 lbs. chicken (frozen, thawed or cooked) I like boneless skinless thighs best

12 oz. evaporated milk

Add to instant pot:  beans, broth, garlic, onion, chilis, and seasonings.

If using raw chicken, add to the instant pot.  If using cooked chicken add after the bean mixture is cooked. 

Seal and cook on high pressure for 35 minutes. Natural release for 10 minutes and then release pressure.  

Turn to Saute LOW and add evaporated milk, stirring often so it does not stick on the bottom.  Shred the chicken or add previously cooked diced chicken.

If you use canned beans (45 oz. white northern beans) you will only pressure for 15 minutes and should use thawed chicken.  

Brody Butter

 A while back I received a text from Brody with a copy cat recipe for Texas Roadhouse Butter.  He came and made it with a few adjustments.  Here is Brody's version!!

Brody Butter
2 cubes of butter, softened
1 c. powdered sugar
1/2 c. honey
2 t. cinnamon
Beat well.

P.S......make sure you have plenty of hot rolls to put this on!

The Best of 2020

The Best of 2020  - The year of the Pandemic with more time at home to enjoy some baking and Instant Pot Cooking.  Here are my "Favorites" for this year!!!  

Best Peanut Butter Cookie On Earth  -- Steve's new favorite

1 c. butter crisco or butter

1c. creamy peanut butter

1 c. sugar

1 c. brown sugar

1 t. vanilla

3 eggs

4 c. flour

2 t. baking soda

1/4 t. salt

1 c. peanut butter chips or Reese's pieces 

additional 1/4 c. sugar to roll them in

Cream together the crisco, peanut butter, sugar & brown sugar.

Add vanilla and eggs and mix well.

Add dry ingredients and mix well.

Fold in the peanut butter chips. Roll into 1 1/2 inch balls and roll them in sugar.  Place on a sprayed cookie sheet and flatten the balls with the bottom of a glass. Bake at 375 for 7 to 9 minutes.  DO NOT OVERBAKE - if they turn brown they are too done. Cool for 5 minutes and then move to a cooling rack.

Pina Colada Zucchini Bread  -- super moist & delicious!!

4 c. flour

3 c. sugar

2 t. baking powder

1-1/2 t. salt

1 t. baking soda

4 eggs

1 1/2 c. canola oil

1 t. each coconut, butter and vanilla extracts

3 c. shredded zucchini

1 c. coconut

20 oz. pineapple, drained & pureed (save juice for frosting)

1/2 c. slivered almonds

Frosting:

2 c. powdered sugar

¼ c. pineapple juice

Spray the bottoms of 3, 8x4-in. loaf pans and line with waxed paper and spray the paper; set aside.

Place in mixer bowl and mix: flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and extracts. Mix into dry ingredients just until moistened. Fold in the zucchini, coconut, pineapple and almonds.

Pour into prepared pans. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.

Stir together the frosting ingredients. Drizzle or spread over the top of the loaves.

Favorite Instant Pot Macaroni and Cheese  -- Abbi's most requested recipe

4 c. Elbow Macaroni (I prefer Jumbo)

4 T. butter

4 c. water

2 t. dry ground mustard

1 t. granulated garlic

2 t. salt

1/2 t. pepper

12 oz. evaporated milk or cream or milk (use as much as needed for desired consistency)

2 c. grated cheddar cheese

1/4 c. parmesan cheese  (Optional, sometimes I forget to add this) 

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. Or you can do a quick release after a minute or two if you are in a hurry.  Do not drain.  Turn Instant Pot to Saute and stir in evaporated milk and cheeses. Continue to stir until creamy. Serve hot!!

Servings: 6-8 servings

Instant Pot AuGratin Potatoes  --  fast & delicious!!

5 or 6 medium potatoes, peeled and thinly sliced

1 c. chicken broth

1/2 c.onion, diced

4 cloves of garlic, minced

1 T. dried parsley

1 t. salt

1/2 t. pepper

1/2 c. evaporated milk or cream

1/4 c.parmesan cheese

1 c. cheddar cheese (save some to sprinkle on the top)

Place in the instant pot: potatoes, broth, onion, garlic, parsley, salt & pepper.

Cook on Manual HIGH for 1 minute.  Quick Release. 

Stir in evaporated milk and cheeses.  

Pour into a casserole dish and sprinkle remaining cheese over the top.  

Preheat oven to BROIL.  Broil for 4 to 6 minutes, until bubbly and golden brown.  

Let set for 10 minutes and serve.  

Favorite Chicken Tortilla Soup in the Instant Pot

 I have really enjoyed making this soup this winter in the Instant Pot..

Favorite Chicken Tortilla Soup

1 1/2 lb. chicken (I prefer thighs)

15 oz. diced tomatoes

4 oz. diced green chilies

2 c. frozen corn

15 oz. black beans, drained and rinsed

1 c. onion, diced

2 T. jalapeno or anaheim peppers

2 cloves garlic, minced

4 c. chicken broth

1 t. cumin

1 t. chili powder

1 t. salt

1/2 t. pepper

Place all ingredients in the Instant Pot.  

Pressure for 15 minutes or 20 minutes if chicken is frozen.  Quick release or Natural release is fine.  

Open and shred the chicken.  Serve with tortilla chips, grated cheese and sour cream.  

Instant Pot Chicken and Rice

Instant Pot Chicken and Rice
1 1/2 lb. chicken, chunks

2 T. oil

1 c. onion, diced

2 cloves garlic or 1 t. garlic powder

1 t. salt

1 t. pepper

2 c. white rice

3 c. chicken broth

1 can cream of chicken soup

1 lb. frozen peas and carrots (or vegetables of choice)

In the Instant Pot SAUTE chicken in the oil for 3 to 4 minutes.  Add the garlic, onion, salt and pepper and SAUTE 3 to 4 minutes more.  

Turn off instant pot and add; rice, broth, soup and vegetables.  

Seal and Pressure for 7 minutes.  Quick release.  Stir.  

Optional:  may add 1 c. grated cheese at serving time if desired.  

Instant Pot ABC Vegetable Beef Soup/Stew

 We had some left over prime rib from Christmas. This is what I made to use it up. 

Instant Pot ABC Vegetable Beef Soup/Stew
3 to 4 c. diced beef (Cooked or raw)
2 T. oil
4 cloves garlic, minced or 2 t. garlic powder
1 c. diced onion
1 c. diced celery
1 lb. mini carrots
2 c. frozen corn
1 pint green beans
3 c. potato chunks (I didn't peal them)
15 oz. diced tomatoes
5 c. water
2 T. beef bouillon
1/2 t. oregano
1 t. season salt
1 t. salt
1/2 t. pepper
7 oz. alphabet macaroni
brown gravy mix for thickener (if desired)

Turn Instant Pot to SAUTE, add oil and meat and brown if using raw meat.  Then add garlic, onion, celery and carrots and cook for about 3 to 4 minutes more. 

Turn off the pot and add corn, green beans, potatoes, tomatoes, water, and seasonings.  Seal and cook on High pressure for 8 minutes.  Allow pressure to release naturally. 

Meanwhile cook the alphabet pasta according to package directions. Drain, rinse and set aside.

Open Instant pot and stir in the macaroni and serve or if you desire a thicker stew add 1 to 2 T. brown gravy mix to desired thickness.