Dolly Parton Favorites in Memory of Dolly

Some of Dolly's Favorites that I enjoy too.

Banana Pudding

3/4 c. sugar

1/4 c. flour

1/4 t. salt

3 c. milk

3 eggs

1 1/2 t. vanilla

8 oz. vanilla wafers (about 60 cookies), divided

4 bananas, 1/4 inch slices

In sauce pan:  Mix sugar, flour and salt.  Whisk in the milk.  Cook and stir over medium heat until thickened and bubbly.  Reduce heat to low ; cook and stir 2 minutes longer.  Remove from heat.

In a small bowl, whisk the eggs.  Then whisk a small amount of the hot mixture into the eggs; return all to saucepan, whisking constantly.  Bring to a gentle boil; cook and stir 2 minutes.  Remove from heat. Stir in vanilla.  Cool 15 minutes, stirring occasionally.

In an ungreased 8 inch square baking kish, layer 25 vanilla wafers, half the banana slices and half of the pudding. Repeat layers.

Press plastic wrap onto surface of pudding .  Refrigerate 4 hours or overnight.  Just before serving remove wrap; crush remaining wafers and sprinkle over top.  

Butterscotch Pie

Crust:

1 3/4 c. chopped pecans

3 T. softened butter

3 T. brown sugar

1/4 t. salt

Filling:

1 c.. brown sugar

2 T. cornstarch

2 T. flour

2 T. butter

1/4 t. salt

2 egg yolks, beaten

3/4 c. sweetened condensed milk, blended with 3/4 c. water

1 T. vanilla

Whipped cream

Make the crust:

Spray a 9 inch pie plate with cooking spray.  Mix together in a bowl;  the chopped pecans, butter, brown sugar and salt using a fork.  Press the mixture into the pie plate evenly over the bottom and up the sides.  

Bake the crust at 375 for 10 minutes until the nuts are browned and fragrant.  Move the pie pan to a cooling rack.  

Make the filling:

Mix together the brown sugar, cornstarch, flour and salt in a double boiler, then add the butter.  Bring water in the bottom pan to a summer over medium-high heat.  Stir the ingredients in the top pan until they are combined.

Slowly whisk in the sweetened condensed bilk and water misture.  Whisk in the egg yoilks, working quickly so they don't scramble (this is called tempering eggs).  Stir the pudding mixture constantly until it's smooth and thick enough to coat the back of a spoon.  

Remove the pan from the heat and stir in the vanilla.  

Bake the pie:

Pour the pudding mxiture into the baked pie crust.  Bake it at 300 for 15 minutes, until the filling is warmed through and firm.  Remove the pie to a cooling rack.  

The pecans from your crust may float up into the filling and end up on top.  That's OK - the end result is still delicious.

Chill and serve:

Once the pie has cooled to room temperature, cover it and chill it for several hours or overnight.  Serve slices of the chilled pie plain or all Dolly-ed up with whipped cream.  Keeps in the fridge for up to 5 days.  

Cinnamon Roll Bread

1/4 c. butter, softened

1 1/3 c. sugar, divided

1 egg, room temperature

2 c. flour

1 t. baking powder

1/2 t. baking soda 

1/2 t. salt

1 c. buttermilk

1 T. cinnamon

In a large bowl, beat the butter, 1 c. sugar and egg until blended.  Combine the flour, baking powder, baking soada and salt; add to egge mixture alternately with buttermilk.  In a small bowl combine the cinnamon and remaining sugar.  

Pour 1/3 of the batter into a greased 8x4 inch loaf pan;  sprinkle with 1/3 of the cinnamon sugar.  Repeat layers twice.  bake at 350 for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.  Cool for 10 minutes before removing from pan to a wire rack to cool completely.  

There is also the Dollywood Cinnamon Bread recipe I would like to try.

Other Favorites are Chicken and Dumplings, Biscuits, 5 Layer Casserole, Roast Pork, Milk Gravy, Cornbread, Country Fried Chicken, Creamy Coleslaw and Pecan Chicken Salad.

And here is my Dolly Parton Hybrid Tea Rose Patent No 5608 Orange Red.  It sure has been pretty this season!!  It was given to me by my FIL back in the mid to late 1980s.  Believe it or not I still have the tag!! 

I Will Always Love You!!   Dolly !!!!

Chicken Pot Pie

Sherri Walton shared this recipe with me.  She usually buys frozen pie crust dough when making this.  But, you wouldn't have to.  

Chicken Pot Pie

Double pie crust

1/3 c. butter

1/3 c. flour

1 3/4 c. water

3/4 c. milk

1 T. onion flakes or 1/4 c. chopped onion

1 T. chicken bouillon

1/2 t. salt

1/4 t. pepper

2 c. cooked chicken diced

2 c. cooked potatoes diced

12 oz. frozen peas and carrots (2 cups)

In saucepan over medium heat make a roux with the butter and flour.  Stir in the water and milk and seasonings.  Continue to cook until thickened.  Stir in the chicken and veggies.  Pour into unbaked pie crust.  Add a top crust and cut some slits in the top for steam to escape.  Bake at 425 for 30 to 35 minutes, until golden brown.  

Corn is also a good addition.  

The Best of 2022!!!

I am rather slow this year.....
Best of 2022!!!  This year’s favorite finds!!!  I used these over and over all year long!!!  I guess this proves I have a sweet tooth!!!  
 
Abbi's Italian Sodas
Make in a 12 oz. cup. 
4 ice cubes
5 pumps of flavor
Soda to fill the cup
splash of cream
Place lid on with a straw.
For extra fancy......add whipped cream and a maraschino cherry on top.
 
Peanut Butter Pie
1 graham cracker or oreo pie crust (9 or 10 inch)
1/4 c. chocolate topping
8 oz. cream cheese, room temperature
1/2 c. powdered sugar
1 c. creamy peanut butter
1/4 c. milk
8 oz. whipped topping
3-4 Reese's peanut butter cups, chopped
 
Spread chocolate topping over the bottom of the pie crust and refrigerate.
In mixer bowl, beat together; cream cheese and powdered sugar. 
Add, peanut butter and milk and beat well.
Fold in the whipped topping.
Pour into crust and spread evenly.  Top with chopped Reese's.  Chill for at least 1 hour. 
 
S'mores Bars
6 T. butter, melted
21 oz. bag of marshmallows  (7 cups mini)
7 to 8 c. S'mores Cereal (start with 7, use more if needed)
2 Hershey's chocolate bars, broken into pieces
 
Spray a 9 x 13 inch baking dish. 
Melt butter in a large glass bowl in the microwave (about 30 seconds).  Stir in marshmallows and microwave for 1 minute.  Continue to stir and microwave for 1 minute intervals until melted.   Stir in cereal and spread into sprayed baking dish.  Top with the broken candy bar pieces

Pie Making Activity Day

My Activity Day girls wanted to make pies.  Since they are ages 7 to 11 we needed to do something simple that they could be proud to take home and serve. 

No Bake Peanut Butter Pie
9 inch graham cracker pie crust 
1/4 c. chocolate topping
8 oz. cream cheese, room temperature
1/2 c. powdered sugar
1 c. creamy peanut butter
1/4 c. milk
8 oz. whipped topping
3-4 Reese's peanut butter cups, chopped 
Spread chocolate topping over the bottom of the pie crust and refrigerate.
In mixer bowl, beat together; cream cheese and powdered sugar.  
Add, peanut butter and milk and beat well.
Fold in the whipped topping.
Pour into crust and spread evenly.  Top with chopped Reese's.  Chill for at least 1 hour.  These can be frozen for later too.  

Note:  I made 16 batches at once in my big mixer.  16 batches made 21 pies

No Bake Cheesecake Pie
8 oz. cream cheese
1/2 c. sugar
1 t. vanilla 
8 oz. Cool Whip
9 inch graham cracker crust 
Fresh fruit or pie filling for topping, optional
Beat together; sugar and cream cheese, in a large bowl.  Add vanilla and mix again.
Fold in the Cool Whip and pour into prepared crust.  
Cover with waxed paper and chill in the refrigerator for two hours.  At serving time top with fruit or pie filling.  

Impossible Pie                   * The easiest pie you will ever bake! It magically forms its own crust.
1/2 c. butter, softened
1/2 c. flour
1 c. sugar
2 t. vanilla extract
4 eggs
2 c. milk
1 c. shredded coconut
Preheat oven to 350.
Add all ingredients to a large bowl and beat together until combined.  A blender will work too!
Pour into a 9-inch greased pie pan. Bake for 1 hour or until center is firm and pie is golden.
Cool on a cooling rack and then refrigerate for a few hours.  Serve with whipped cream or ice cream and a sprinkle of toasted coconut.  

Peanut Butter Pie

 A fast and easy dessert for my Reese's lovers!!!

Peanut Butter Pie
1 graham cracker or oreo pie crust (9 or 10 inch)
1/4 c. chocolate topping
8 oz. cream cheese, room temperature
1/2 c. powdered sugar
1 c. creamy peanut butter
1/4 c. milk
8 oz. whipped topping
3-4 Reese's peanut butter cups, chopped 

Spread chocolate topping over the bottom of the pie crust and refrigerate.

In mixer bowl, beat together; cream cheese and powdered sugar.  

Add, peanut butter and milk and beat well.

Fold in the whipped topping.

Pour into crust and spread evenly.  Top with chopped Reese's.  Chill for at least 1 hour.  

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. 

Lemon Cream Pie

Lemon Cream Pie          Makes enough for a 9" pie
3 large eggs
1 c. granulated sugar
3/4 c. freshly squeezed lemon juice (about 3 large lemons)
1 T. freshly grated lemon zest (from about 1 lemon)
12 oz. reduced fat or regular cream cheese, softened to room temperature
FOR THE HOMEMADE WHIPPED CREAM
1 c. heavy whipping cream
1 T. powdered sugar
1 t. pure vanilla extract

Place a heatproof bowl over a pan of lightly simmering water to create a double boiler. Add the eggs into the bowl, then with a hand mixer on medium speed, beat the eggs until thick and fluffy, about 2 to 3 minutes. With the mixer running, slowly add the sugar, then the lemon juice and lemon zest. Once incorporated, continue to cook the mixture over the simmering water, stirring with a rubber spatula constantly and scraping the bottom of the bowl with your spatula, until it forms a thick, smooth custard, about 10 to 15 additional minutes. When you dip your spatula into the custard, the custard should easily coat the spatula’s back, and if you draw a line through the custard on the back of the spatula with your finger, the sides of the custard should stay separated. Remove the bowl from the water and let cool to almost room temperature.
In a standing mixer fit with the paddle attachment, beat the cream cheese on medium high speed until it is completely soft and smooth, about 3 full minutes. Reduce the mixer speed to medium, then gradually add the cooled lemon custard to the cream cheese, beating until smooth and fully combined so that no white streaks remain. Pour the cream cheese into the baked pastry shell. Refrigerate the pie until fully chilled, at least 4 hours or overnight.
Up to 4 hours before serving, prepare the homemade whipped cream: In large mixing bowl or the bowl of a standing mixer fitted with the whisk attachment, beat the cream in the bowl of an electric mixer fitted with a whisk attachment over medium speed. When it starts to thicken, add the powdered sugar and vanilla, increase the mixer speed to high, and continue to beat until soft peaks form. (Do not over beat or the cream will separate.) Spread over the chilled pie, slice, and serve cold.

Reese's Cookie Pie

Reese's Cookie Pie
1 package peanut butter cookie dough or make your own recipe**
1/2 cup white or chocolate chips
12 Reese’s Peanut Butter Cups
2 c. mini marshmallows
Hot fudge sauce
Spray a deep pie pan. Press 2/3 of the dough all over the bottom and sides of the pie plate. Bake at 350 for 8 minutes until dough starts to set up, but is still doughy.
Layer chocolate chips evenly over the bottom, then a layer of peanut butter cups and then a layer of marshmallows over the top. Press remaining dough into a circle and carefully place on the top of the pie to cover up all the layers. Bake for an additional 15 to 20 minutes or until golden brown. The insides will be gooey coming out. Cool.  Cut.  Drizzle with hot fudge sauce.  Serve.

** Page 176 of Atkinson Family Cookbook - Peanut Butter Cup Cookies Recipe

Coconut Cream Pie

Coconut Cream Pie Recipe

Coconut Custard Filling:
4 egg yolks
1/3 c. plus 2 tsp cornstarch
3 cups of whole milk (1 can of coconut milk + enough milk to equal 3 cups)
3/4 c sugar, plus 1 T.
1/2 tsp salt
2 tsp vanilla
2 T. butter
1 c shredded coconut*

1 baked pie shell, 9 or 10″
Topping:
1/2 cup toasted coconut
1.5 cups whipping cream
1/3 c sugar
3/4 tsp unflavored gelatin (opt)

*I prefer unsweetened, finely ground coconut, but if all you have is sweetened flaked, cut the sugar to a 1/2 cup. I like to process the coconut in a food processor so that it’s fine instead of stringy.

Whisk the yolks in a bowl, set aside. Stir cornstarch, sugar, salt together in a medium saucepan. Whisk in the milk carefully to avoid lumps. Cook, stirring constantly over medium heat. Let it boil one minute, then add half the filling into the yolks, whisking to temper the yolks. Add the mixture back into the pan and cook over heat, boiling for another minute. Remove from heat. Add vanilla, butter, and coconut. Cool the filling slightly (about 30 minutes) and pour into a baked pie shell. Cover custard with plastic wrap and refrigerate for 2 hours until set.

To toast coconut: spread sweetened, flaked coconut over a cookie sheet and put into a 400 degree oven. Stir occasionally and shake around until coconut is golden brown. Don’t walk away (I’ve burned many, many sheets of coconut walking away.) Cool before using as a topping.

Beat the cream and sugar together until whipped to soft peaks, spread over the pie. Sprinkle with toasted coconut.

–If you want to keep the pie for a couple days, it’s best to stabilize your whipping cream before you beat it. Sprinkle the gelatin over 2 tablespoons of cold cream. Allow it to bloom (just hang out for about 5 minutes) and then nuke the mixture for about 20 seconds (watch it closely!) to melt the gelatin and cream together. Stir with a fork until combined, warming it as needed until melted. Add the mixture in a slow stream into the rest of the whipping cream, and finish beating the cream to soft peaks.

http://todaysmama.com/2013/02/the-worlds-best-coconut-cream-pie-recipe-ever/

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 

Day 20 = Jesus Saw Potential in Others and So Can You
#LIGHTtheWorld

Fresh Peach Crisp

Fresh Peach Crisp

6 c. fresh peaches, peeled, sliced
1 1/2 c. all-purpose flour ( divided)

1 1/2 c. brown sugar, firmly packed ( divided)

2 t. cinnamon, ground ( divided)

1/2 t. salt
1/2 c. butter, softened

Place sliced peaches in a mixing bowl.
Mix together 1/2 cup of the flour, 1/2 cup of the brown sugar, and 1 teaspoon of the cinnamon, then mix well with sliced peaches in bowl.
Place peach mixture in the bottom of a lightly buttered 9 x 13 inch baking dish; set aside.
Combine remaining flour, sugar, and cinnamon with the salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal.
Sprinkle mixture evenly over peaches in dish.
Bake at 375 for 45 minutes or until golden brown.
Spoon into individual serving bowls; serve warm with whipped cream or vanilla ice cream.

No Cook Coconut Cream Pie

No Cook Coconut Cream Pie
2 packages (3.4 ounces each) instant vanilla pudding mix
2-3/4 cups milk
1 t. coconut extract
1 carton (8 ounces) frozen whipped topping, thawed
1/2 c. flaked coconut
1 graham cracker crust (9 inches)
Toasted coconut

In a large bowl, whisk together 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.

Fresh Raspberry Pie.....

My raspberries are ready and I see a Fresh Raspberry Pie about to happen for the 4th of July!!!

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. 

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.

Coconut Cream Pie

Coconut Cream Pie
1 pie crust recipe
For the Toasted Coconut Topping
½ cup flaked, sweetened coconut
For the Coconut Custard
1½ cups coconut milk or Whole milk or half & half (I used 3/4 c. Cream of Coconut)
1½ cups half & half (I used 2 1/4 c. whole milk)
5 egg yolks ( I used 6)
¾ cup sugar
4 tablespoons cornstarch
1 tablespoon butter
¼ teaspoon salt
1½ cups flaked, sweetened coconut
1½ teaspoons vanilla
For the Whipped Topping
2 cups heavy whipping cream
¼ cup sugar
1 teaspoon vanilla


Prepare pie crust according to blind-baking instructions of recipe.
For the Toasted Coconut Topping
Spread coconut evenly on a rimmed baking sheet. Place into 350º F oven for 8-10 minutes until coconut has just begun to turn brown.
Set aside to cool.
For the Coconut Custard
Stir together in 2 qt. microwave bowl, sugar & cornstarch.  Add milk, half & half & egg yolks and stir well.  Microwave for 3:33 stir and repeat.
Stir in butter, salt, coconut & vanilla.
Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes.
For the Whipped Topping
Add sugar and heavy whipping cream to large bowl. Whisk with an electric mixer just until stiff peaks form. Add vanilla and whisk just until combined.
Spread whipped cream on top of coconut custard. Refrigerate until ready to serve.
When ready to serve, top with toasted coconut.

Fresh Strawberry Pie

• Easy Fresh Strawberry Pie
• 1/2 cup to 3/4 cup sugar*
• 1/4 cup Instant Clear Jel
• 1/4 teaspoon salt
• 2 pounds (about 8 cups prepared) fresh strawberries, hulled and quartered
• 1 tablespoon lemon juice
• *Use the lesser amount with fresh, ripe berries, the greater amount for frozen or out-of-season berries.
• Can use frozen berries, thawed & drained but fresh is best!!

Whisk together the sugar, clear jel & salt.

Toss the strawberries with the lemon juice and stir into the sugar mixture.  Spoon the filling into an unbaked 9" pie shell, mounding it in the center.  Make a top crust or cutout for the top.  Brush top with water and sprinkle with course white sparklling sugar, if desired.  

Bake at 425 for 20 minutes.  Reduce heat to 375 and bake for an additional 20 to 25 minutes.  Remove from oven and allow to cool for at least one hour to set up. Serve with ice cream or whipped cream.  

 

Favorite Recipes of 2013......

Our new favorite fruit tray.....Steve built us a nifty stand to build our palm tree on....it turned out pretty cool!!

This recipe was featured in the South Slope Newsletter the week following Aunt Vera's funeral... submitted by Linda Blaylock. This was a favorite recipe of our sweet sister Vera Benge. Much more scrumptious than a box cake!
Stretch Cake
In a large sauce pan, bring to a boil and mix by hand:
1/2 c. butter or margarine
1 c. water

1/2 c. oil
3 1/2 T. cocoa
Remove from heat and add:
2 c.sugar
2 eggs, stirring constantly
1 t. baking soda
Stir in:
1/2 c.buttermilk
1 t. vanilla
2 c. flour
You may want to use a hand mixer to help mix the flour in.  Pour into a 9x13 or 15x10 pan, depending on how thick you want the cake to be.

Bake at 350 °F for 20-25 minutes.
Frosting
Bring to boil:
1/2 c. Margarine or butter 

3 1/2 T. cocoa
1/3 can of evaporated milk or 6 T. milk
Add all at once:
1 box powdered sugar (1 lb. or about 4 cups)

1 t. vanilla
Add nuts if desired.  Keep warm until cake is out of oven and frost immediately. Basically, pour the frosting over the cake.

I found this one on facebook....You can't go wrong with chocolate and coconut!!  I keep these formed in cookie dough balls in the freezer.....ready to bake anytime.....YuMmY!!!
Almond Joy Cookies
1 c. butter
1 1/2 c.sugar
1 1/2 c. brown sugar
4 eggs
1 T. vanilla
4 1/2 c. flour
2 t. baking soda
1 t. salt
5 c. chocolate chips
2 c. sweetened coconut
2 c. chopped almonds
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto lightly sprayed cookie sheets.
Bake at 375 for 8 to 10 minutes. Cool on baking sheet for 5 minutes before moving to a cooling rack.

Jake brought me this recipe to make for his 16th birthday!! We have been making it ever since!! Thanks Jake!!
CHOCOLATE ECLAIR CAKE
Crust:
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
Filling:
8 oz. cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 c. milk
Topping:
8 oz. cool whip (just enough for a thin layer. I don't use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce ( I used my Choice Chocolate Topping Recipe)

Preheat oven to 400. Lightly spray the bottom of a 9"X13" glass baking pan.
For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly.
Bake for 25 to 30 minutes or until golden brown. Remove from oven and let cool, don't touch or push bubbles down.
For the Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with a drizzle chocolate syrup.

This online recipe is especially delicious and is another way to use the Cruising Caramel Sauce recipe found below.
Holy Cow Cake
Chocolate Cake Mix, baked as directed
14 oz. can of sweetened condensed milk
8 oz. jar of caramel topping
4-5 Butterfingers candy bars, crushed
8 oz. cream cheese, softened
12 oz. Cool Whip
Prepare and bake cake as directed on package.
Meanwhile, blend caramel and sweetened condensed milk.
After removing cake from oven, use a fork to poke holes into the top of the cake.
Pour caramel mixture over cake.
Crush candy bars and sprinkle half of them over the warm cake. Chill.
Stir cream cheese and Cool Whip together until blended well. Spread over cooled cake.
Sprinkle with remaining candy.

I got this recipe at the East Valley RS Activity,  shared by Autum & Analyn John. These are very tasty!!
Honey Lime Enchiladas
1/3 c. honey
1 T. chili powder
1/3 c. lime juice
2 cloves garlic, minced
1 pound shredded, cooked chicken
2 c. green enchilada sauce, divided
6 c. grated Monterey Jack Cheese, divided
10 8” flour tortillas
1 c. fat free half & half
Whisk together in large bowl: honey, chili powder, lime & garlic. Add the chicken and stir to coat. Cover the bowl with plastic wrap and marinate in fridge for at least 1 hour. Remove the chicken from the marinade and place in large bowl. Save the marinade and set aside for later.
Spray a 9x13 baking dish and spread ½ cup of enchilada sauce over the bottom.
Add to marinated chicken, 5 cups of grated cheese and stir together. Spoon about ¾ c. of the chicken/cheese mixture down the center of each tortilla. Roll up tortillas and place seam side down in baking dish.
In the bowl with marinade, add remaining enchilada sauce, and half & half, whisk together. Pour over enchiladas and sprinkle with 1 cup of grated cheese .
Bake at 350 until cheese has melted and the top is lightly brown, about 30 minutes.

This recipe is my own creation. I also use this dough recipe for pizza crust. It makes enough dough 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. Baked 15 more minutes. And the tomato lovers garnished it will fresh sliced tomatoes.  I froze pureed tomatoes and minced herbs so I could make this all winter too.
TOMATO BASIL BREAD
1/2 c. warm milk - microwave 30 seconds
1-2 ripe tomatoes, pureed (1/2 c.) I use 3- 4th of July Tomatoes.....they are small and juicy
1 egg
2 T. oil
1/2 t. salt1 T. sugar
2 T. fresh basil, minced
1 T. fresh chives, minced
2 cloves garlic, minced
1 t. fresh oregano, minced
3 rounded c. bread flour
1 scant 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.

This is my remake of an online recipe.
Homestyle Chicken Noodle Soup........for a crowd (about 1 1/2 gallon)
1 Gallon water or chicken broth
3 to 4 T. chicken bouillon
1 c. chopped onion or 1/2 c. dried
11/2 c. chopped carrots
1 1/2 c. chopped celery
2 t. granulated garlic
1 t. thyme flakes (I say cut this in half, or even eliminate it)
1 to 2 t. salt
1 t. pepper
1/2 c. chicken gravy mix
2 - 3 T. parsley flakes
3 - 4 c. shredded cooked chicken
16 oz. homestyle country egg noodles (can use homemade egg noodles)
Place all ingredients in a roaster oven or crockpot, depending on how much you need to make. Once the noodles are done turn the heat down to lowest setting. If you will be cooking it for a long time you might want to wait to add the noodles, so they don't go mushy.

Tonya Keene shared this recipe with me. These are so delicious!
Keebler Cracker Cookies
1 c. sliced toasted almonds
1 sleeve Keebler Club Crackers (original)
Place crackers in a single layer on a foil lined cookie sheet.
1/2 c. butter
1/2 c. sugar
1 t. vanilla
Melt the butter and add the sugar. Cook on medium heat until it boils, then cook for 2 minutes stirring constantly. Remove from heat and stir in vanilla. Pour mixture over the crackers and smooth out so all crackers are covered. Sprinkle with toasted almonds. Bake at 350 for 8 minutes or until golden in color. Remove from oven and move to cooling racks to cool. YUMMY!!!

Pie Making 101 tips & recipe shared by Diane Beagley (The Pie Lady).....I've made more pies this year than the rest of my life....this recipe was life changing.
Diane says, there are 2 things people do wrong when making pie crust.
#1 they use TOO much flour
#2 they over mix the crust - the only mixer you need is your hands!!

Roll your dough directly on your counter. Pat your hand in flour and then spread that flour over your counter. Pat your hand in flour and rub it on your rolling pin. That is ALL the flour you need until you turn your dough and then you will flour your counter and rolling pin one more time.
Always roll your rolling pin forward and back. Never side ways, never at an angle as the pressure is different and then the dough will not be the same thickness.

Once dough is rolled out fold in half and then half again. Transfer dough to your pie tin.

For a single crust pie = turn pie tin upside down and form the dough over the outside of the pan. Trim any excess dough with the back of a butter knife. Prick the bottom with a fork all over. Bake. Cool and place another pie tin over the crust and turn over....now the crust is inside the pan. You can stack these in your freezer for later use.

To tell if your pie is done = pinch the pie pan between your thumb and index finger. Gently shake pan side to side. If the crust is done it will release from the pan and spin. It will only spin if it is done and only while it is hot from the oven. This even works on a double crust filled pie.

For a double crust pie you form the dough in the bottom of the pie tin.....DO NOT prick it as the filling will run out. Do not over fill the pie. The filling should be level with the top unless you are using fresh fruit that will cook down. Once you have rolled out the top crust you can use cookie cutters to cut out vent holes or fold the crust and clip it with scissors. Rub the edge of the bottom crust with water. Then place top crust on top of the filling. Trim excess dough with the back of a butter knife. To crimp the edges....hold left index finger against pan...with right thumb gently lift the crust while pinching dough between thumb and index finger and twisting the dough. OR simply press edges together with a fork to seal crust edges.

Double crust pies are best if brushed with milk and sprinkled with sugar prior to baking.

If your double crust filled pie is frozen when baking it will take 15 to 25 minutes more to bake.

Diane said to bake pies on the bottom shelf of your oven.....this way the tops don't get too brown. 

BASIC PIE CRUST  -  enough for 1 (2 crust) Pie

1 rounded c. flour

1/2 t. salt

1/2 c. butter flavored Crisco (or butter or margarine or shortening or lard)

Mix together with fingers till fine and crumbly.

Add:  1/4 c. water

Mix with hands just until dough forms.  

Roll out with very little flour directly on the counter.  Fold and place in pie tin and unfold and pat dough into place.  Fill with filling.  Roll out top crust and place over filling.  Cut slits in top crust.  Brush with milk.  Sprinkle with sugar.  Bake at 375 for 1 hour.  

*Can freeze them before baking for later use.  Add 15 to 20 minutes more for baking a frozen pie.    

Single crust pie = form over the outside of pie tin, poke with fork, bake at 375 for 10 to 12 minutes.  

I came home from our cruise in January and figured out how to adapt the 6 Minute Caramels recipe to duplicate the caramel sauce from our evening caramel sundaes. I've been making this all year!!
Cruising Caramel Sauce....
1/4 c. butter
1/2.c. sugar
1/2 c. brown sugar
1/2. c. light corn syrup
1 can sweetened condensed milk, divided
Place first 4 ingredients and 1/2 of the sweetened condensed milk in a 2 qt. glass measure and stir well. **Microwave for 2 minutes. Stir. Repeat from ** two more times (3 total or 6 minutes). Stir in remaining sweetened condensed milk. If sauce is too thick stir in water 1 T. at a time until desired consistency. Microwave for 20 to 30 seconds at serving time and pour over ice cream....top with nuts, whipped cream and more caramel sauce......YUMMY!

That's it....2013 is over......HaPpY 2014!!!

Princess Pie.....aka: Coconut Cream Pie

Princess Pie..... aka: Coconut Cream Pie
crust:
1 cup flour
1/2 cup butter, melted
2 Tbs sugar
1/2 cup chopped pecans - optional

Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.

Layer two:
8 ounces cream cheese, room temperature
1 cup powdered sugar
1 cup whipped topping

Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.

Layer three:
1 small package coconut cream instant pudding
1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)

Mix until thickened. Spread over cream cheese mixture.

Top with remaining tub of whipped topping.

Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.

Kiss Pies

Just in time for the Holidays!!
Kiss Pies
1 refrigerated pie crust, thawed or make your own
14 Hershey Kisses of choice, I used Mint Truffle today
1 egg white whisked with 1 Tbsp water
Powdered sugar for dusting

Preheat oven to 350 degrees F. Roll out pie dough onto a lightly floured counter top. Place 10 kisses around the edges of pie dough, about 2 1/2 inches apart (as in the photo above). Take a knife and cut a 2 1/2-3 inch circle around kiss. Fold half of pie dough around top of dough and pinch edge around top of kiss. Now, fold up both sides of remaining dough up to the tip of the kiss pinching edge. Now press together edges and form criss cross as shown in photo, step 3. * *Continue cutting dough around kisses until all dough is used up.

 Brush all little pies with an egg white wash then sprinkle with granulated sugar. Bake for 20-28 minutes or until little pies are golden. Remove and let cool for 5 minutes before transferring to cooling rack. Dust each with powdered sugar and serve.
about 14 little pies.
Pic/Recipe Source: http://picky-palate.com/2010/12/20/kiss-pies/
Click on above link for step-by-step pics and instruction.

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Rocky Road Recipes....a Culinary Mystery by Josi S. Kilpack

I love Josi Kilpack's culinary mystery books and all the fun recipes.
Here are the recipes from the latest book......Rocky Road


Ol’ Dad’s Dutch Chicken
Breading:
11/2 cups flour
11/2 tablespoons cornstarch
2 teaspoons salt

21/2 teaspoons paprika
11/2 teaspoons sugar 

3/4 teaspoons red pepper powder
1 teaspoon turmeric
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Combine breading ingredients and coat 18 pieces (approximately 4 pounds) split boneless, skinless chicken breasts.  Brown breaded chicken in skillet in 2 tablespoons vegetable oil. When browned, place chicken in 12-inch Dutch oven. Cover and cook over low heat 2 to 3 hours. Check occasionally; if contents are too dry, the pot is too hot. Do not stir. When chicken is tender, serve as desired. (Chicken may tenderize
in pan for approximately 1 hour.)

Slow cooker directions: Place 2 tablespoons vegetable oil in bottom of slow cooker before adding browned chicken. Cook 2 to 4 hours on low heat setting.

Oven directions: Place browned chicken in 9x13-inch pan, cover with foil, and bake 1 hour at 350 degrees.
Makes 18 servings.

Ol’ Dad’s Dutch Potatoes

1 (10.75-ounce) can condensed cream of celery soup (or any cream soup or homemade white sauce)
8 pounds potatoes, unpeeled and sliced 1/3-inch thick
3 medium onions, finely chopped
2 pounds cheddar cheese, sliced or grated
Salt, to taste
Pepper, to taste 

1/2 (1-ounce) packet ranch dressing mix, blended with 2 tablespoons water (mixture should be thick, like condensed soup)
Spread undiluted soup over bottom of Dutch oven. Fill oven 1/3 full with sliced potatoes. Add a layer of 1/3 of the chopped onions; sprinkle with salt and pepper. Add two more layers of potatoes, onions, salt, and pepper; top with ranch dressing mixture.  Place over low heat about 2 hours, being careful not to let potatoes burn; stir every 30 minutes. If potatoes seem dry, the pot is too hot. If potatoes on bottom of pot burn, do not disturb them—the rest of the potatoes may still be enjoyed without tasting the burned ones. When potatoes are tender, cover with ½ of the cheese. When cheese is melted, stir potatoes a final time. Just before serving, add remaining cheese; allow cheese to melt and serve this delicious dish.*

Feeds about 18 adults as a side dish.

*When potatoes are tender, serve within 10 minutes or dish will turn mushy.

Note: One-half or one-third of this recipe may be made in a slow cooker. Grease slow cooker before adding ingredients as listed. Cook 2 hours on high heat setting before adding 1/2 of the cheese, stirring, and then adding additional cheese.

Maddox Rolls    -    The Maddox Ranch House is located in Perry, Utah.
1 tablespoon active dry yeast or instant yeast
1/4 cup warm water
1/4 cup sugar
1/3 cup shortening
1 teaspoon salt
3/4 cup scalded milk* 

1/2 cup cold water

2 eggs, beaten
31/2 cups flour
For regular yeast: In small bowl, sprinkle yeast over warm water; set aside. In separate larger bowl, combine sugar, shortening, and salt; mix well. Add scalded milk, cold water, and beaten eggs; mix about 1 minute, or until well combined. Stir in dissolved yeast. Add flour. Mix four minutes.
For instant yeast: In mixing bowl, combine 2 cups flour, 1 tablespoon yeast, sugar, and salt; mix well. Add shortening, eggs, scalded milk, and 3/4 cup hot water; mix 2 minutes. Add remaining 11/2 cups flour; mix 2 minutes more. (This is a “batter” roll rather than a “dough” roll. Batter will be soft.)
When ingredients are combined, cover bowl; let batter rise in warm place 45 to 60 minutes, or until doubled in size. Stir batter down. Spoon into greased muffin tins, filling 18 muffin cups about 2/3 full. Cover; let rise an additional 45 to 60 minutes, or until double in size.  Bake at 400 degrees 15 to 20 minutes, or until lightly browned. Makes 18 rolls.
*Evaporated milk may be substituted for scalded milk.

Raspberry Butter 

1/2 cup butter
1/4 cup raspberry jam
1/2 teaspoon vanilla
Mix all ingredients together until smooth. Makes about 3/4 cup.

No-Brainer Fruit Salad
10 cups fresh fruit of your choice, such as mangos, strawberries, bananas, and grapes, cut into 1-inch pieces (well-drained canned fruit may be used)
1 cup plain Greek yogurt
2 tablespoons maple syrup (real maple syrup is best)* 

1/2 teaspoon vanilla extract
1 cup chopped nuts (optional)
Place fruit in large mixing bowl. In small bowl, mix yogurt, syrup, and vanilla together. Pour dressing over fruit; toss to coat. May be made the night before.
*Shawn likes a few handfuls of mini marshmallows added because syrup just isn’t sweet enough.
Note: Lasts well in the fridge (as long as no bananas are used) for up to five days. (If you use bananas, add them just before serving.)

Note: To slice grapes easily, line up a row of grapes on your cutting board. Get a rectangle-shaped plastic lid and hold it against one end of the grapes, leaving the other end poking out. Use your knife to cut down the middle. Easy-breezy.

Mormon Muffin Recipe     -    Recipe from The Greenery Restaurant in Ogden, Utah
2 cups boiling water
5 teaspoons baking soda
1 cup shortening
2 cups sugar
4 eggs
1 quart buttermilk
5 cups flour
1 teaspoon salt
4 cups All-Bran cereal
2 cups bran flakes
1 cup walnuts, chopped
Add soda to boiling water and set aside. Whip shortening and sugar until light and fluffy. Add eggs slowly; mix well. Add buttermilk, flour, and salt; mix again. Very slowly add soda water. Gently fold cereals and walnuts into the mix. Spoon 1⁄8 cup batter into greased muffin tins. Bake 30 minutes at 350 degrees. Cool 5 minutes.

Muffin mix must sit in the refrigerator overnight before baking. Mix will last one week, covered and refrigerated.

Yields 3 dozen muffins.

Funeral Potatoes
White sauce:
2 tablespoons butter
2 tablespoons flour
2 cups milk
1/2 teaspoon salt, or to taste 

1/2 teaspoon pepper, or to taste
2 teaspoons chicken bouillon
1 (8-ounce) container sour cream
Casserole:
1 (32-ounce) bag frozen hash brown potatoes, cubed or shredded
1 to 2 cups sharp cheddar cheese, shredded 

1/4 cup French’s fried onions, crushed

2 cups cornflakes, crushed 

1/4 cup butter
Preheat oven to 375 degrees. To make white sauce, melt butter in sauté pan. Add flour and mix until a thick paste forms. Add milk and whisk constantly until sauce thickens. Add bouillon, salt and pepper, and sour cream, and mix well. Remove from heat.
Put potatoes in very large bowl. Add cheese and mix together. Add white sauce mixture and stir until combined. Add onions and mix well.Spread potato mixture into 9x13-inch pan or casserole dish.  Melt butter and combine with cornflake crumbs. Sprinkle buttered crumbs on top of potato mixture.*
Bake until melty and bubbly, about 40 to 60 minutes. If cornflakes begin to brown too quickly, cover with foil.
Feeds 2-16, depending on how much they love it.
*Use less cornflake/butter mixture if desired. If using pre-crushed cornflakes in a canister, use about 1 cup. But it’s best to crush the cornflakes yourself and not worry about the pre-crushed ones. You get a better texture.

Note: For easy white-sauce preparation, mix equal amounts of butter and flour. Drop by tablespoons on wax paper, freeze, and remove to an airtight container. Keep frozen. To make white sauce, put frozen base in a frying pan, using 1 tablespoonful per cup of milk.

Strawberry Pretzel Pie
2 cups finely crushed pretzel sticks (about 8 ounces before crushing)* 

3/4 cup melted butter
3 tablespoons sugar
8 ounces cream cheese
1 cup sugar
8 ounces Cool Whip
1 (6-ounce) package strawberry gelatin
2 cups boiling water
2 (10-ounce) packages frozen strawberries, sliced, with sugar, partially thawed**

Mix the first three ingredients together and press in bottom of greased 9x13-inch pan. Bake 8 minutes at 350 degrees for a metal pan, or 325 degrees for a glass pan. Allow to cool completely.  While crust is cooling, beat together 1 cup sugar and cream cheese until smooth. Fold in Cool Whip. Spread over pretzels, being careful to cover entire crust (or gelatin will make pretzel layer soggy).
Mix gelatin and water until gelatin is dissolved. Add strawberries. Stir until well combined, then set aside for 10 minutes (only 10, or gelatin will start to stick to the bowl) to allow gelatin to thicken slightly. Pour gelatin
mixture over cream cheese mixture. Chill until set, about 3 hours.
*If pretzels aren’t crushed finely enough, crust may be hard to chew.
**One 16-ounce container of fresh strawberries may be used as a substitute for two 10-ounce packages frozen strawberries.

Waffle Mania Waffles
21/4 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
11/2 tablespoons sugar
2 eggs
21/4 cups milk* 

3/4 cup salad oil

Sift together dry ingredients. Combine remaining ingredients; mix well. Just before baking, add flour mixture, beating only till moistened. Batter will be thin. Cook in preheated, greased waffle iron until golden brown.
Makes 4 4-square waffles.

*Substitute up to 1/2 of the milk with buttermilk for a tangy buttermilk waffle.

Note: Our family’s favorite way to eat these: fried diced Spam, whipping cream, and syrup over the top. Yum.

Café Rio-Style Barbacoa Pork
4 lb. pork roast (picnic roast works best)
2 tablespoons brown sugar
11/2 teaspoons cayenne pepper
2 teaspoons cumin
1 teaspoon salt
1 (12-ounce) can Coca-Cola (not diet)
1 cup chicken broth
2 cloves garlic, minced
1 onion, chopped
1 cup brown sugar (more to taste, if desired)
The night before, in a small bowl combine 2 tablespoons brown sugar, cayenne pepper, cumin, and salt. Mix with a fork until blended well. Rub mixture over pork roast. Spray slow cooker with cooking spray, or line with a liner; add rubbed roast. Cook overnight on low heat setting. The next morning, pour Coke, chicken broth, garlic, and onion into slow cooker with pork. Continue to cook on low. One hour before serving, shred roast, and remove any pieces of fat. Add 1 cup brown sugar. Mix well.
Use tongs to remove shredded pork from cooker. Serve over salad or rice, or serve burrito-style with toppings, such as lettuce, tomatoes, rice, sour cream, cheese, etc. Makes 8 servings.

Note: May be made on serving day: Follow directions as indicated but cook 3 hours on high heat setting before adding cola, broth, garlic, and onion. Cook 2 additional hours on high. Shred pork, and add additional brown sugar. If there are a lot of juices after first cooking segment, chicken broth may be omitted.

Cilantro Lime Rice
1 cup uncooked long-grain rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon freshly squeezed lime juice*
1 (15-ounce) can chicken broth
Sauce:
1 tablespoon freshly squeezed lime juice
2 teaspoons sugar
3 tablespoons fresh chopped cilantro
In saucepan, combine rice, butter, garlic, 1 teaspoon lime juice, and chicken broth. Bring to a boil over high heat. Cover, reduce heat to low, and cook 15 to 20 minutes over low heat, until rice is tender. Remove from heat. In small bowl, combine 1 tablespoon lime juice, sugar, and cilantro to make sauce. Pour over hot cooked rice, mixing as rice is fluffed.Makes 2 cups.

*Though fresh limes are always best, bottled lime juice works if it’s what you have on hand.
Note: This recipe works well in a rice cooker. 

Tomatillo Dressing
3 medium tomatillos, husked and washed, but not peeled (leave whole or cut in quarters)
11/2 tablespoons 

(1/2 packet) buttermilk ranch dressing 

1/4 bunch cilantro, chopped
2 cloves garlic, minced or pressed 

1/8 to 1/4 cup lime juice, or to taste* 

3/4 cup buttermilk
1/2 cup mayonnaise
1 teaspoon sugar
1/2 teaspoon seasoned salt
1/2 teaspoon cumin
Mix all ingredients in blender until well blended. Chill and serve over salad. Store leftovers in refrigerator.
Makes 21/2 cups.

*Fresh lime juice is always best, but bottled lime juice will work in a pinch. 

Fry Sauce 

1/4 cup mayonnaise

1/4 cup ketchup
1 teaspoon red wine vinegar
Dash salt
For spicy fry sauce, add: 1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
Mix all the ingredients together. Makes 1/2 cup.

Dream Cookies 

1/2 cup shortening
1/2 cup butter, softened 

3/4 cup granulated sugar
3/4 cup packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla
11/3 cups all-purpose flour 

1/3 cup unsweetened cocoa powder
21/2 cups rolled oats
1 cup semisweet chocolate chips*
1 cup white chocolate chips
1 cup chopped macadamia nuts or pecans
Preheat oven to 350 degrees. Lightly grease baking sheet; set aside.
In large bowl, beat shortening and butter together with electric mixer 30 seconds at medium to high speed. Add granulated sugar, brown sugar, baking powder, baking soda, and salt. Beat until combined, occasionally scraping sides of bowl.
Beat in eggs and vanilla until combined. Beat in flour and cocoa powder.
Stir in oats, chocolate chips, white chocolate chips, and nuts.
Drop by heaping tablespoons or 1-inch scoop 3 inches apart on prepared baking sheet. Flatten dough slightly. Bake 12 to 14 minutes or until just set. Let stand 1 minute on baking sheet. Remove to cooling rack.
Makes 4 dozen.
*Dried cranberries are a good substitute for chocolate chips.
Note: For a flatter, chewier cookie, increase baking powder and baking soda to 1 teaspoon each.

Note: For a less-is-more version of this cookie, cut back to 13/4 cups oats and 1/2 cup nuts.

Granny Annie’s Rocky Road Fudge41/2 cups sugar
1 (12-ounce) can evaporated milk
31/2 cups mini marshmallows, divided (2 cups frozen, 11/2 cups at room temperature)
1 stick butter, cut into tablespoon-size pieces
31/2 cups (21 ounces) chocolate, such as chocolate chips or chopped candy bars*
11/2 teaspoons vanilla
1 cup nuts (any type, but peanuts are traditional)
Put 2 cups of miniature marshmallows in the freezer. Butter a 9x13-inch pan.
In 4-quart saucepan (or larger—mixture will triple in size once it begins to boil) on medium heat, combine sugar and evaporated milk. Bring to a boil and boil for 7 minutes (to soft ball stage), stirring constantly. Remove from heat. Allow to cool 3 minutes. Do not stir mixture after removing it from heat or crystallization will occur.  While the sugar-milk mixture cools, mix together 11/2 cups mini marshmallows, butter, chocolate, and vanilla in large bowl.  Pour sugar-milk mixture in bowl with chocolate-butter mixture (do not stir before pouring in sugar-milk mixture and do not scrape pan). Mix until smooth.
Add nuts and pre-frozen marshmallows. Mix till combined. Pour mixture into prepared pan; smooth top. Allow to cool completely before cutting into 1-inch squares.
*Half milk chocolate and half semisweet chocolate makes a great combination.
Note: Fudge freezes well when wrapped tightly in plastic wrap or placed in an airtight container. Thaw before eating. 

Jam Bars
Crust
11/2 cups flour
1/2 cup quick-cooking oats, uncooked 

1/2 cup sugar
3/4 cup butter or margarine, softened 

1/2 teaspoon baking soda
Topping
3/4 cup flaked coconut
3/4 cup chopped walnuts
1/4 cup flour
1/4 cup packed brown sugar
2 tablespoons butter or margarine, softened 

1/2 teaspoon cinnamon
1 cup strawberry or raspberry jam
Preheat oven to 350 degrees. For crust, in large mixer bowl, combine all crust ingredients. Beat at low speed, scraping bowl often, until mixture is crumbly, 1 to 2 minutes. Using hands, press mixture in bottom of greased 9x13-inch baking pan. Be sure to spray or grease sides of pan as well as bottom. Bake 18 to 20 minutes, or until edges are lightly browned.  

For topping, in same mixer bowl, combine coconut, nuts, flour, brown sugar, butter, and cinnamon. Beat at low speed, scraping bowl often, until well mixed. Crumbling mixture with clean hands works well, too. Spread jam evenly on hot crust, almost to the edges. Sprinkle topping mixture over jam. Continue baking 18 to 20 minutes, or until edges are lightly browned. Cool completely in pan on wire rack. Cut into bars. 

Makes 15 to 24 bars, depending on size cut. Serve warm with ice cream or cool with whipped topping