Caramel Puff Corn

 My friend Linda Murray makes this and shares it often.  Katie makes a version of it that is really gooey and delicious.  If you don't want to get your hands sticky this version is for you.  

Caramel Puff Corn

20 c. puff corn

1 1/2 c. brown sugar

1 c. butter

1/2 c. light corn syrup

1 t. salt

1 T. vanilla

1 t. baking soda

Preheat oven to 200.

Place puff corn in a large roasting pan.  

Combine brown sugar, butter, corn syrup and salt into a 3 qt. saucepan.  Cook of medium heat, stirring occasionally for 8 to 10 minutes or until it comes to a full boil.  Continue to cook stirring occasionally for 5 minutes.  

Remove from heat and stir in vanilla and baking soda.  

Carefully pour over the puff corn.  Stir well and bake for 1 hour, stirring every 15 minutes.

Immediately pour out onto waxed paper.  Cool completely.  Break into bite-sized pieces.  Store in covered container.  

Hard Candy

Back in the old days,Lori Stiles and I would get together and make candy.  This recipe was from a Charlie Brown cookbook and it was called "Lucy's Lemon Lollipops".  Below is a picture of how we made them before the days of sucker molds.  The twins asked me if I could make some hard candy for Christmas this year.  So, I did some experimenting to come up with a microwave version so I didn't have to stand at the stove stirring for 20 to 30 minutes.  Here it is.....

Hard Candy

Mix together in a microwaveable 8 c. measuring bowl:

1/2 c. corn syrup

1 c. sugar 

Cover with plastic wrap microwave for 3 minutes on High.  Remove plastic wrap carefully.  

Stir quickly and cover with a new sheet of plastic wrap and microwave for 2 more minutes.  

Carefully remove the plastic wrap and stir in:

1/2 to 1 t. flavoring (lemon, orange, root beer extract)  If using flavored oil it only takes a small amount.

Pour into sprayed molds or onto a sprayed cookie sheet.  

Let cool and about 20 minutes and then remove from molds or break into pieces.  

Hints:

Have all your supplies ready before your start.

A sprayed wooden spoon works best for stirring.

I like to shake the candy pieces in a baggie with 1 to 2 T. powdered sugar. Shake off excess.  This keeps it from sticking together.  

Microwave cooking times may vary due to the wattage of your microwave (mine is 1000 watts).  

Taco Pasta Salad

Well it is garden club time again and so I needed to come up with a new recipe using tomatoes.  I tried this out last week and Steve says it is a keeper.  We even liked the leftovers, cold straight out of the refrigerator.  Great on these hot summer days.  

Taco Pasta Salad

16 oz. cooked pasta (I used Penne, and cooked it for 2 minutes, 5 minutes NR in the instant pot)

1 lb. hamburger

1/3 c. water

2 T. taco seasoning

1 c. diced tomatoes

1/2 c. diced red onion (or green onions)

1/2 head lettuce, chopped

15 oz. corn, drained

15 oz. black beans, drained and rinsed)

1 1/2 c. crushed Nacho Cheese Doritos

16 oz. French Dressing 

Cook pasta and rinse with cold water.  Set aside.

Brown hamburger and then add water and taco seasoning and simmer for a few minutes. Set aside to cool.

Chop the tomatoes, onions and lettuce into a large mixing bowl.  Stir in the cooled pasta and hamburger.  Add the corn and black beans, doritos and french dressing.  Serve immediately or chill until serving time.  

Top with fresh cilantro at serving time.  

Cream Cheese Ice Cream

 Justin makes this every year for the 4th of July!  I made it this year too!!  I adjusted the recipe to make 1 gallon.  His version took 5 batches for 2 gallon of ice cream.  

Cream Cheese Ice Cream

4 c. cream

3 1/2 c. milk

3 1/4 c powdered sugar

5 eggs

16 to 20 oz. cream cheese

2 T. vanilla

 

Whisk together the first 4 ingredients in large heavy saucepan.  Cook over medium heat, while stirring for 10 minutes or until mixture thickens slightly.  Remove from heat and whisk in cream cheese and vanilla.  Cool and pour into ice cream tin.  Chill mixture for 8 to 24 hours.  Freeze according to ice cream maker directions.  Transfer ice cream to a sealed container and chill for 4 hours before serving. 

Blackberry Ice Cream

 This is my version of Blackberry Ice Cream.  There are so many blackberries out there and I needed another use for them!!  

Blackberry Ice Cream
10 to 12 c. blackberries (pureed and strained = 4 c. puree)

1 to 1 1/2 c. sugar (depending on how sweet your berries are)

1 T. lemon juice

1 T. vanilla

1/4 to 1/2 t. cinnamon

5 to 6 c. cream (only fill to fill line)

Place all ingredients in 1 gallon ice cream maker. Chill for 2 hours if possible.  Freeze according to ice cream maker directions.  Transfer ice cream to a sealed container and chill for 4 hours before serving. 

Easter Bunny Cheeseball

I saw a ready made bunny shaped cheeseball and decided I could come up with something to mimic it.  My normal recipe is very orange and I wanted my bunny to be white.  This is what I did, it was a nice change and everyone liked it.  

Easter Bunny Cheeseball

16 oz. cream cheese

2 c. grated mozzarella cheese (1 1/2 c. for cheeseball and 1/2 c. to sprinkle over the bunny)

1/4 c. ranch dressing mix

2 T. fresh chives, snipped

1 t. granulated garlic

1/4 c. sour cream 

slice of cheese cut in the shape of ears (I used cheddar)

dill pickle or olives cut for the eyes ( I used pickles)

Mix together in mixer, first 6 ingredients.  Form onto platter, 2 balls, one for the head and a bigger one for the body.  I used my biggest cookie scoop, 1 scoop for the head and 3 scoops for the body.

Sprinkle bunny with the remaining mozzarella cheese.  Add the ears and eyes.  Cover and chill until serving time.

Add crackers, and veggies at serving time.  Next time I will put the bunny on a bed of lettuce with veggies and keep the crackers separate.  

Lime Blender Salad

 Janet sent me this recipe to make for our sibling reunion to celebrate Dad's 100th birthday next week.  

Lime Blender Salad

1 - 6 oz. Lime Jello

1/4 c. sugar

2 c. boiling water

8 oz. cream cheese

2 c. ice cubes

Pour Jello and sugar into blender, add boiling water and blend for 1-2 minutes.  Add cream cheese and blend until all flecks of cream cheese disappear.  Add ice cubes and blend until completely melted.  Pour into a bowl or individual serving dishes.  Chill for at least 1 hour.  

Strawberry Bundt Cake

 I have been working on this recipe for some time now.  I finally have it perfected and I love it.  Parker wanted pink cake for her birthday.  This one fit the bill.  She ate 3 pieces....I think she loves it too!!

Strawberry Bundt Cake

1 Strawberry Cake Mix

1 3.4 oz. vanilla instant Pudding

1/2 c . strawberry jam (homemade freezer jam)

4 eggs

1 c. water

1 c. oil 

Place all ingredients in the mixer bowl and beat for 2 minutes.  Pour into sprayed bundt pan.  

Bake at 350 for 45 minutes for regular sized cake or 35 minutes for smaller sized cakes or 25 minutes for minis.  Cool in pan for 15 minutes, run a knife around the edges and dump out onto cake stand or plate.  Drizzle with strawberry glaze.  

Strawberry Glaze

1 1/2 to 2 c. powdered sugar

3 T. strawberry jam

2 T.  milk (more as needed for desired consistency)

Stir together and drizzle over cake.  

March Madness Birthdays......Connor (Mar. 16), Brody (Mar. 20), Tanner (Mar. 20), Lacey (Mar. 22), Parker (Mar. 29) & Seth (Apr.3)

Apple Surprise Muffins

 The Heart Tea 2024 is coming up on Saturday.  I got a little creative and made my own original muffin recipe.  I made 50 of these and 50 Double Chocolate Z Muffins.  

Apple Surprise Muffins     Makes 48 to 55 medium sized muffins 

1 Spice cake mix

1 1/3 c. flour

2 t. baking powder

2 t. cinnamon

1 1/3 c. water

4 eggs, beaten

1 qt. apple pie filling 

Topping:

1/4 c. flour

1/2 c. old fashioned oats

1/2 c. brown sugar

1/2 t. cinnamon

1/8 t. salt

1/4 c. butter, softened

1/4 c. sliced almonds    

Mix together ½ cake mix, water, flour and baking powder.  Beat in the eggs until well blended.  Drop a medium scoop of  batter into 48 lined muffin cups (I used 3 /12 inch paper liners for a medium sized muffin.  Drop a small scoop of pie mix on top of the batter. 

Place all topping ingredients in mini food processor.  Mix well.  Then sprinkle over the pie filling on the top of each muffin.  

Bake at 350 for 18 to 20 minutes for medium sized muffins.  

For regular sized muffins bake 22 to 25 minutes.  

Best of 2023

 Best of 2023---Before January 2024 ends!!!

Buttermilk Brownies

2 c. flour

2 c. sugar

1/2 c. butter

1/2 c. shortening

1 c. water

1/4 c. cocoa

1/2 c. buttermilk or 1/2 c. milk with 2 t. vinegar or lemon juice (Let sit 5 minutes) 

2 eggs

1 t. baking soda

1 t. vanilla

In mixing bowl combine the flour and sugar and set aside.

Combine in a saucepan, butter, shortening, water and cocoa.  Stir and heat to boiling.  Pour over the dry flour and sugar mixture and stir.  Add the buttermilk, eggs, baking soda and vanilla.  Stir or beat well.  

Pour into a greased cookie sheet (18x11inches).  Bake at 400 for 15 to 18 minutes.  

Frost with Chocolate Frosting while slightly warm. 

Easy Chocolate Frosting

6 T. butter

1/2 c. chocolate chips

1/4 c. milk

2 c. powdered sugar

Combine butter, chocolate chips and milk in a bowl. Microwave for 40 to 60 seconds. Beat in powdered sugar.  Spread frosting over warm brownies. Let cool to set.

I used to have a great stroganoff recipe that hasn't resurfaced since our fire.  I wanted an Instant Pot version so I tried to remember what was in my old favorite recipe and came up with this.....

Instant Pot Beef Stroganoff

1/2 c. water

1 lb. hamburger

1 c. diced onion

2 t. granulated garlic or 2 minced garlic cloves

2 t. season salt

1/2 t. pepper

10.5 oz. cream of mushroom soup

4 to 6 c. beef broth or water

1 T. worchestershire sauce

1 T. beef bouillon

1 T. parsley flakes

6 to 8 c. egg noodles

1 1/2 to 2 c. sour cream 

Press Saute and add 1/2 c. water and hamburger and cooked until browned.  

Add onion, garlic and seasonings and saute a few minutes more.  

Add soup, broth, worchestershire sauce, bouillon, parsley and noodles.  Make sure all the noodles are covered with liquid, if they aren't add some more.  

Press cancel to turn off Saute and then press manual and set for 4 minutes.  Do a quick release.  Stir in the sour cream and serve.  If it is too liquidy, return to saute for a few minutes until it thickens up. 

I combined a few recipes and came up with this recipe at Brody's request.  

Oreo Pizza

Cookie layer

1/2 c. butter, softened

1/2 c. brown sugar

1/4 c. sugar

2 eggs

1 t. vanilla

1 1/4 c. flour

1/2 t. baking soda

1/2 t. salt

1 c. mini semi-sweet chocolate chips

Beat together butter, brown sugar and sugar.  

Beat in eggs and vanilla.

Beat in the dry ingredients.  

Stir in the chocolate chips.

Press onto a sprayed pizza pan.  Bake at 350 for 10 to 12  minutes.  Cool.

Cream Cheese Frosting 

1/4 c. butter, softened

4 oz. cream cheese, softened

1 to 2 c. powdered sugar

2 T. water 

1 t. vanilla

1/4 t. salt

12 to 15 Oreo Cookies, crushed

Beat together all the ingredients except the crushed cookies.  Add more water or powdered sugar as needed for desired consistency.  Spread over cooled cookie layer.  Sprinkle with crushed Oreo Cookies.  Add a few broken pieces of Oreo Cookies if desired for contrast.  

Cheddar Potato Chowder

 One of my favorite recipes I served at AP Camp and YW Zion's Camp.  The kids loved it!!  Only this is a family sized version.  

Cheddar Potato Chowder     (10 servings)

Place in a large stockpot and boil until tender: DO NOT DRAIN OFF THE LIQUID:

4 c. water

4 c. diced potatoes

2 c. diced carrots

1 c. diced celery

1/2 c. diced onion

2 t. salt

1 t. pepper

1 t. granulated garlic

In a medium sauce pan, heat until thickened:

1/2 c. flour

4 c. milk

Stir often and once thickened add:

4 c. grated cheddar cheese

2 c. diced ham (OPTIONAL) 

Pour over the vegetable mixture.  Season to taste with more salt, pepper, garlic and 1 T. parsley.  Stir and serve.  

Pull Apart Pizza

 I adapted this recipe from a ready made dough recipe.

Pull Apart Pizza 

Pizza Dough in the bread machine

1 1/2 c. warm  water

3 T. oil

4 c. bread flour

1 1/3 t. sugar

1 1/3 t. salt

1 T. + 1 t. yeast

Optional but I like to add:

1 t. granulated garlic 

1/2 t. granulated onion

2 t. Italian Seasoning

Place ingredients in bread machine in the order listed.  Push the dough button.  This makes 2 pounds of dough.  Once dough is ready roll out to 1 inch thickness and cut dough into 1 inch cubes.  Set aside.

Mix together in a large mixing bowl.  

1/2 c. melted butter

1 t. granulated garlic

1 T. oregano

1 c. chopped Canadian bacon or pepperoni or both

1 1/2 c. Mozzarella cheese

Stir well and then add in the 1 inch dough pieces.  Stir and dump into 2 sprayed spring form pans.  Hollow out the center and place a ramekin upside down in the center.  Bake at 425 for 20 minutes.  Remove spring form pan.  Fill ramekin with either marinara sauce or ranch dressing for dipping.  Serve hot.  Enough dough to fill 2 spring form pans.  (well sprayed bundt pans work too)

If you don't want to make pull apart pizza this is my favorite pizza dough for pizza too.  This makes 2 large pizzas on my round baking stones.  Bake at 425 for 7 minutes.  Add sauce and topping and bake 10 to 12 minutes more.  

If you want a smaller amount of dough.

1 1/8 c. warm water

2 T. oil

3 c. bread flour

1 t. sugar

1 t. salt

1 T. yeast

Optional:

1 t. granulated garlic

1/2 t. granulated onion

1 t. Italian Seasoning

Makes 2 medium pizzas.  Pat out onto pans and bake at 425 for 7 minutes. 

Add Sauce and toppings of choice

Bake 10 to 12 minutes more.  

Kasey's Chili

 Kasey's version of Gramps's Chili.  

Kasey's Chili

Place in instant pot:

3 c. dried pinto beans

4 c. water

1 c. diced onion

Cook on high pressure for 60 minutes.  

Rinse beans well.  Add to the meat sauce.

While the beans cook.  Make the meat sauce.  

In a large stock pot, brown.

1 lb. Hamburger

Add:

12 oz. tomato puree

chili brick

2 qt. water (add more as needed)

4 t. beef bouillon

2 T. chili powder

1 T. cumin

1/2 t. cayenne pepper

2 T. garlic powder

Simmer, until beans are cooked and rinsed.  

Stir in the beans and then add:

1 T. salt (*don't add sooner as this stops the cooking of the beans)

2 t. pepper

1 T. Dan-O's Seasoning

1 cube butter

Stir and serve.  

Apple Cider Syrup and Waffles

 I want to try this recipe that came with my mini waffle maker.  Putting it here for safe keeping.

Apple Cider Syrup

1/2 c. sugar

1 T. cornstarch

1 t. cinnamon

1 c. apple cider

1 t. lemon juice

2 T. butter

Stir together in a saucepan, sugar, cornstarch and cinnamon. 

Stir in the apple cider and lemon juice. 

Cook over medium heat until mixture boils, continue to cook until the syrup thickens.

Remove from heat and stir in the butter.  Best served warm!!  

Cinnamon Waffles

2 c. flour

1/4 c. sugar

1/2 c. brown sugar

1 T. cinnamon

4 t. baking powder

1/4 t. salt

1 3/4 c. milk

1/2 c. oil

1 t. vanilla

2 egg whites

Whisk together in mixing bowl:  flour, sugars, cinnamon, baking powder and salt.

Add: milk, oil and vanilla and stir just until combined.

Beat egg whites until foamy in a large mixing bowl until soft peaks form (soft mounds rather than sharp peaks).  

Fold the egg whites into the batter.  

Pour batter into preheated waffle iron.  Cook 4 to 6 minutes.  

Serve with Apple Cider Syrup.

Belgian Waffles

1 1/2 t. yeast

1/4 c. warm milk

3 egg yolks

2 3/4 c. warm milk, divided 

3/4 c. butter, melted and lukewarm

1/2 c. sugar

1 1/2 t. salt

2 t. vanilla

4 c. flour

3 egg whites

In small bowl, dissolve yeast in 1/4 c. warm milk.  Let stand for 10 minutes.

In a large bowl, whisk together the egg yolks, 1/4 c. warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla.  Stir in the remaining 2 1/2 c. milk alternately with the flour, ending with the flour.  

Beat the egg whites until soft peaks form; fold into the batter.  Cover bowl with saran and let rise for 1 hour, until doubled.

Pour batter into preheated waffle iron.  Cook 4 to 6 minutes, until golden brown.  

Oatmeal Waffles

1 1/2 c. flour

1 c. quick cooking oats

1 T. baking powder

1/2 t. cinnamon

1/4 t. salt

2 eggs, slightly beaten

1 1/2 c. milk

6 T. butter, melted

2 T. brown sugar

In large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt.  Set aside.

In small mixing bowl, stir together eggs, milk, butter and brown sugar.  Add to flour mixture and stir.  

Pour into preheated waffle iron.  Cook for 4 to 6 minutes.  Best served with fresh fruit and yogurt.  

Chocolate Waffles

1 c. butter

4 eggs, beaten

1 1/2 c. sugar

1/2 c. cocoa

2 c. flour

1 t. vanilla

1 t. salt

1/2 c. water

In large bowl, beat together all ingredients.  Batter will be lumpy.  

Pour batter onto preheated waffle iron.  Cook 4 to 6 minutes.  Serve with sliced bananas and whipped cream.  

Pumpkin Waffles

2 1/2 c. flour

4 t. baking powder

2 t. cinnamon

1 t. ground allspice

1 t. ground ginger

1/2 t. salt

1/4 c. brown sugar

1 c. canned pumpkin

2 c. milk

4 eggs, separated

1/4 c. butter, melted

Combine in a mixing bowl: flour, baking powder, spices, salt and brown sugar.  

In another mixing bowl stir together the pumpkin, milk and egg yolks.  

Whip the egg whites in another bowl until soft peaks form.

Stir the flour mixture and 1/4 c. melted butter into the pumpkin mixture.

Use a whisk or rubber scraper to fold 1/3 of the egg whites into the batter.  Stir gently.  Fold in the remaining egg whites.  

Pour batter into preheated waffle iron.  Cook 4 to 6 minutes.  

Serve with Apple Cider Syrup.

Corn Dip

 Katie and Frona found this recipe that is delicious when made with frozen, "Kimball Corn".  

Mexican Street Corn Dip

2 T. chili powder

2 t. smoked paprika

1/2-2 t. cayenne pepper, to your taste

2 T. extra virgin olive oil

1 yellow onion, chopped

2 1/2  c. corn aka: "Kimball corn", divided (1/2 c. grilled, for topping)

2 cloves garlic, chopped

kosher salt and black pepper and chili flakes, to taste

6 oz. cream cheese, at room temperature

1/3 c. sour cream

1/4 c. salted butter

1/3 c. olive oil mayo or plain Greek yogurt

2 T. fresh lime juice

3/4 c. crumbled cotija cheese

1/4 c. fresh cilantro, chopped

Mix the spices together and set aside.

Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, about 5

minutes. Add 2 c. of the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper.

Cook until the corn is softened, about 5 minutes.

Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour

cream. Cook until warmed throughout. If desired, thin the dip with milk.

In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of the spice mix, plus a

pinch of chili flakes and salt. Cook another minute, then remove from the heat.

Mix the mayo and lime juice with a pinch of salt.

6. Spoon the dip into a wide serving bowl. Top with grilled corn and drizzle the mayo and

spicy butter over the corn. Sprinkle on the cheese and cilantro. Serve with lots of chips for dipping.  

Carrot Cookies

 Sylvia Carver Hollenback shared this recipe from her Mother's collection.  She made these often, youth from Emmett remember these from her piano recitals and various church activities.  

Carrot Cookies

1 c. shortening (or butter)

2 eggs

3/4 c. sugar 

1 c. mashed cooked carrots

2 c. sifted flour

2 t. baking powder

1/2 t. salt

3/4 c. coconut

Mix and drop onto cookie sheet.  Bake at 375 until lightly browned.  

Orange Butter Icing  (1/2 batch is probably enough for the above recipe)

1/3 c. butter or margarine

3 T. orange juice

1 1/2 T. grated orange peel

3 c. sifted powdered sugar

Beat well and spread on cookies.  

Christmas Crack

Harper, brought a plateful of this to our Secret Santa reveal activity day.  It is so good!  I asked her mom, Andrea Thayn for the recipe.

Christmas Crack
10 c. Rice Chex Cereal
9 c. Golden Grahams or S'more Cereal 
2 1/2 c. shredded coconut
1 c. sliced or slivered almonds
1 1/2 c. butter
2 c. sugar
2 c. light corn syrup 

Combine:  cereal, coconut and almonds in a large bowl and stir.

In a large sauce pan, cook butter, sugar and corn syrup to 234 degrees (soft ball stage).

Pour syrup over the cereal mixture and stir until well coated.  Pour onto 2 cookie sheets to cool.  Stir occasionally to prevent clumping.  

Store in an air tight container.