Taco Dip

Taco Dip

For the taco seasoning:

1 ½ t. chili powder

1 t. paprika 

1/2 t. onion powder

1/2 t. garlic powder

1/4 t. salt

1/4 t. cumin 

1/4 t. dried oregano

1/8 t. pepper

For the dip:

16 oz. refried beans 

1 c. sour cream

8 oz. softened cream cheese

1/2 c. plain yogurt

1 ½ c. iceberg lettuce, shredded

1 c. cheddar cheese, grated

1 c. chopped tomatoes

1 red bell pepper, seeded, chopped

1 small red onion, chopped  (or green onions or chopped chives)

2 fresh jalapenos, thinly sliced

Chopped cilantro, as desired

Tortilla chips, to serve with

Make the taco seasoning mix: stir all the ingredients together.

Make the dip: mix sour cream, softened cream cheese, yogurt, and prepared taco seasoning in a bowl until well combined.

On a large platter:  spread a layer of refried beans and then spread the dip mixture over the top of the refried beans.  

The add a layer of lettuce, a layer of cheese, and a  layer of tomatoes.

Sprinkle the bell pepper, onion, jalapenos, and cilantro over the top of the tomatoes. 

 

Serve the taco dip immediately with some tortilla chips on the side.

Blooming Onion

Blooming Onion |  Serves 4
1 large Sweet Onion 
1/2 c. Milk or buttermilk
2 Eggs, beaten

1 1/2 c. flour
1 1/2 T. Paprika
1 1/2 t. Salt, and some for sprinkling over the top after frying 

1 1/2 t. Onion Powder

1 1/2 t. Garlic Powder

1/4 t. Cayenne pepper 

1/2 t. Pepper

4-8 cups Oil, enough to cover the onion 
Slicing:
Make a tiny slit across the tip (not the root) of your onion and peel the brown shell away. 
Place the onion with the root facing up. With a knife, begin slicing around 1/2 inch away from the root in a circular motion. You should be able to create 12-16 even slices depending on the size of your onion.
Flip the onion and gently spread out the petals.
Coating:
Combine in bowl:  flour, paprika, cayenne pepper, oregano, garlic powder and salt & black pepper. In another bowl combine eggs and milk.
Place the onion in the dry mix, spread out the petals and thoroughly coat.. Shake away excess, then place into the wet mix. Coat thoroughly.  Allow excess to drip off and then place back into the flour. Coat again, thoroughly coating each petal, carefully spreading them out as needed and shaking out any excess so the petals don't clump and stick together.
Frying:
In a suitably sized pot, heat up enough oil to cover the entire onion. Heat oil to at least 350 degrees. . Using a large spoon slowly and carefully place your onion root side up in the hot oil. Allow to fry for around 2-3mins, then very carefully flip it over. It's ready to flip when the very tips of the petals begin to brown.
Continue frying until deep golden and crispy all over. Depending on the size of your onion it should take around 6-10 minutes to fry. Do not pull it out to soon,  the batter with taste powdery and yucky.  You want a deep golden color before you take it out. Be sure to keep it submerged in the oil and  try and maintain the oil temperature during the entire frying process.
When done, place upside down on a paper towel to drain. Flip over and sprinkle with salt. Serve with your favorite dip!

There is enough to make 2 blooming onions.  

Sriracha Mayo

1 c. mayo

2 T. Sriracha

1/2 t. garlic powder

juice of 1/2 lime

salt to taste

Mix together and serve in the skin of the lime.  

Sweet Chili Mayo

6 T. mayo 

4 T. sweet chili sauce (more if needed)

Stir and serve

BBQ Mayo

1/4 c. mayo

1/4 c. bbq sauce

1 t. vinegar

1 t. Worcestershire sauce

1/2 t. paprika

1/2 t. onion powder

1/2 t. garlic powder

Stir together.  Cover & chill.  Serve

If you want it creamier add more mayo.  If you want more BBQ flavor add more BBQ sauce.  

Idaho Fry Sauce

1 1/8 c. mayonnaise

1/4 c. sugar

1/2 t. salt

1/2 t. onion powder

1/4 t. ground mustard

1/8 t. paprika

1/2 c. ketchup

2 T. red wine vinegar

1/1/2 t. Worcestershire sauce

Stir together and chill for 30 minutes.  Serve.

Easy Fry Sauce

1 c. mayo

2 T. Ketchup (more if desired)

1 T. dill pickle juice

Stir together. Serve.

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Zucchini Chips in the air fryer

It's that time of year.....zucchini everywhere!!!

Zucchini Chips

Slice zucchini in 1/8 inch slices

Kosher salt

Olive oil

granulated garlic or garlic bread seasoning

Lay zucchini slices on a paper towel and sprinkle with kosher salt.  Let sit for about 15 minutes.  Pat dry with a paper towel.

Preheat air fryer to 400 degrees.  Place zucchini on trays of air fryer.  Lightly spray with olive oil and sprinkle with garlic.  Cook for 15 to 20 minutes until golden brown.  Turn the last 5 minutes of cooking.  

Instant Pot Potatoes and Carrots

 Yesterday was Dale's birthday and we got together for lunch.  I made these and wanted to keep track of my recipe for future reference.  

Instant Pot Potatoes and Carrots 

2-3 T. olive oil

1 onion cut in chunks

1 1/2 lbs. mini carrots

4 cloves of garlic

10 yukon gold potatoes, cut in 1 inch chunks

2 c. water or broth 

1/2 c. fresh chives and parsley, finely chopped

4 T. butter

salt and pepper

Place oil in instant pot on saute and add the onions.  When the onions are carmelized add the carrots and garlic.  Saute a few more minutes and turn off.  Add the potatoes, water and fresh herbs.  Cook on High for 5 minutes.  Natural release for 5 minutes and then quick release remaining pressure.  Drain most of the liquid off.  Top with butter and salt and pepper.   Serve. 

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.  

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.  

Brody's Queso

 Brody came over wanting to make Queso.  We adapted a few recipes and came up with our own using what we had available in the garden.

Brody's Queso

Saute in 2 T. butter:

1/2 c. chopped peppers (jalenpeno, anaheim, bell)

1/4 c. chopped onion

2 cloves, minced garlic

Saute 3 minutes and add:

dash of tumeric & cayenne pepper

1 t. of garlic salt & paprika

1/2 c diced tomatoes

1/2 c. cream cheese

1/2 c. milk

Bring to a boil and stir in:

2 c. grated cheese

Serve warm with chips.  

Karla's Pasta Salad

Karla's Pasta Salad
Small Batch (4 servings)
1 c. macaroni pasta
Cover with water and sprinkle in some granulated garlic.  
Cook in the instant pot for 4 minutes on high with quick release.  Drain and rinse.  Set aside.

Dressing:

Stir together

1/3 c. mayonnaise

1 T. white vinegar

1 t. sugar

1 t. . mustard

1/4 t. granulated garlic

1/4 t. salt

1/8 t. pepper

Vegetables:
1-2 T. snipped chives

1/4 c. diced celery

1/4 c. diced carrots

1/2 c. diced cucumber

Stir together the pasta, dressing and vegetables.  Chill for 2 hours before serving.

Big Batch (12 servings)

3 c. macaroni

Cover with water and sprinkle in some granulated garlic.  
Cook in the instant pot for 4 minutes on high with quick release.  Drain and rinse.  

Dressing:

Stir together.

1 c. mayonnaise

1/4 c. white vinegar

1 T. sugar

1 T. mustard

3/4 t. granulated garlic

3/4 t. salt

1/2 t. pepper

Vegetables:

4-6 T. snipped chives

3/4 c. diced celery

3/4 c. diced carrots

1 1/2 c. diced cucumber

Stir together the pasta, dressing and vegetables.  Chill for 2 hours before serving.  

Mug Recipes....

 Did a little Young Men's Activity tonight.  Teaching how to cook on a mission, college or just an everyday snack.  Meals in a Mug.  A great resource for this is Gemma's Bigger Bolder Baking.  She has hundreds of similar recipes 

Mac Cheese in a MUG

 Place in Mug:  (a tall mug is best for this one) 

1/3 c. macaroni

¾ c. water

Microwave for 3 minutes 30 seconds.

Stir.  Cook up to 3 more minutes, until the pasta if fully cooked.

Drain.

 Add:

¼ c. milk

½ t. cornstarch

A couple shakes of Garlic salt

A couple shakes of Ground mustard

1/3 c. grated cheese

Microwave 1 minute.  Stir.  Add Salt & Pepper as needed. Enjoy!

 

  

Chocolate Mug Cake

 Place in Mug:

2 ½ T. flour

2 ½ T. sugar

1 T. cocoa

¼ t. baking powder

Pinch of salt

Stir.

 Add:

2 T. milk

1 t. oil

1 small egg

2 T. chocolate chips

Stir.  Microwave for 1 minute.  Add more time if needed but don’t overcook or your cake will be tough.

 

 Mug Pizza

 Place in mug:

¼ c. flour

1/8 t. baking powder

1/16 t. baking soda

1/8 t. salt

Stir.

 Add:

3 T. milk

1 T. oil

Stir.

 Layer on top of batter:

1 – 2 T. pizza sauce

Pepperoni slices

1 – 2 T. mozzarella cheese

½ t. Italian or Pizza Seasoning

Microwave 1 minute 20 seconds. 

 

 

Chocolate Pudding in a Mug

 Place in mug: (you need a tall mug for this one)

3 T. chocolate ships

1 t. cornstarch

Stir.

 Add:

1/8 t. salt

1 t. vanilla

½ c. milk

Stir well.  Microwave for 1 minute. 

Stir.  Microwave for 30 seconds.  Stir.  If not thick enough continue to microwave for short intervals.  It will boil over so watch closely. 

Stir and serve.  It is best warm!!!

 

 

Jimmy Johns Bread/Any old bread - Uses for

Since the twins started working at Jimmy Johns Sandwich shop they bring me leftover bread from time to time.  So I have found a few uses for it.  

1)  It is great for toast!!!  

2)  I butter it and sprinkle it with grated cheese and put it in the air fryer to melt, for an open faced grilled cheese sandwich.  

3) I slice it the long way and cover it with chili and cheese and toast it in the air fryer until the cheese melts. 

4) Make mini pizzas and toast in the air fryer.

5) Give it to all your friends and neighbors

6) make bread cubes for stuffing

7) make croutons

8) French Toast (see Overnight Creme Brulee French Toast Recipe)

 Croutons
10 to 12 cups of cubed bread
1/2 c. butter, melted
1 T. ranch seasoning mix
1 t. granulated garlic

Place cubed bread in a large bowl.  Melt butter and add seasonings, pour over the bread cubes and stir well.  Spread on 2 sprayed cookie sheets.  Sprinkle with additional ranch seasoning, if desired.  Place in oven at 350 for 15 to 20 minutes.  Store in ziplock bag  or glass jar.  For long term storage place in the freezer.  

Thanksgiving Homemade Stuffing

Last Saturday Jan Irving called to ask if I could teach a class on Thanksgiving  planning and safety tips and to share my favorite homemade stuffing recipe for the Gardening Gems Club on Monday evening.  It was short notice but I agreed.  Last night was the night, I did a little demonstration using this first recipe and shared a few tips shared at the bottom of this post and and answered questions.  I included 2 stuffing recipes using the stove top, the oven or the instant pot.  On this day oven space is usually in demand.  So you have options....

Homemade Stove Top Stuffing

6 to 8 c. bread, cut into ½ pieces (white, whole wheat or cornbread or combination of) **toast in oven
14.5 oz. chicken or vegetable broth, or more if you like softer stuffing 
6 to 8 T. butter
1 c. finely chopped onion
1 c. finely chopped celery
3 cloves garlic, finely minced or 3/4 t. garlic powder
2 t. poultry seasoning
2 t. chicken bouillon
2 t. dried parsley
¼ t. each dried sage & rosemary & thyme
** Preheat the oven to 350 degrees F. Cut the bread into 1/2-inch (or slightly smaller) cubes and bake on a cookie sheet for 10-12 minutes until lightly toasted.  Cool and store in a bag until ready to use.  ** (this can be done days in advance)
 
Heat the broth until very warm and set aside (Microwave 1:33).
In a large 5-quart pot, melt the butter over medium heat. Add the onions, celery and garlic.  Cook, stirring often, for 7-8 minutes until the celery is tender and the onions are translucent.
Stir in the seasonings and cook for another minute or so.
Add the bread cubes and stir everything well so the bread is coated with the butter/vegetable mixture.
Gradually add the heated broth and stir to evenly moisten the bread.
Cover the pot, remove it from the heat, and let the stuffing sit for 10 minutes or so before serving.
NOTES:  If you bake/toast the bread in the oven it can absorb the broth without falling apart, if you like a softer stuffing you can skip that step.

Grandma’s Stuffing                                                                        

½ c. butter, divided
1 c. celery, diced
1 c. onion diced
2 large apples, unpeeled and diced
6 c. Pepperidge Farm Herb Seasoned Stuffing or * Dry your own bread and add sage and thyme and rosemary
2 t. poultry seasoning
2 t. chicken bouillon
2 t.  dried parsley
2 to 4 c. chicken stock (2 c. for instant pot or 4 c. for baking in oven or by how soft you like it)
 
Melt 6 T. butter in a large saucepan over medium heat.
Add celery, onion, apples, bay leaves and salt and pepper and cook until softened (about 10 minutes). Remove bay leaves.
Add dry stuffing, poultry seasoning, bouillon, parsley and chicken stock. Stir until stuffing absorbs the liquid.
Spray a casserole dish with nonstick cooking spray and fill with stuffing.
Use the rest of the butter to dot the top of the stuffing.
Bake at 375 for 30-40 minutes, or until golden brown and crispy at the edges.
Notes:
·         If you make this in advance just refrigerate until ready to bake.
·         *to dry your own bread
Cut into ½ inch cubes and bake at 350 on a cookie sheet for 10 – 12 minutes.  Cool and store in bag until ready to use.  Since this bread isn’t seasoned add ¼ t. sage, ¼ t. rosemary and ¼ t. dried thyme with the poultry seasoning listed above. 
·         You can make this in the instant pot too. 
Mix all ingredients together in large bowl and then put in 2 stacking pans and cover with foil.   Place 1 c. water in bottom of instant pot.  Place the stacking pans a trivet and place in the instant pot.  Seal the lid.  Cook for 15 minutes on high.  Quick release.  For a soft stuffing leave as is or broil for a minute or 2 to crisp the top, while watching carefully. 
 

Karla’s Turkey Safety tips to Remember….

1 pound per person

Thaw your turkey in the refrigerator, allow 24 hours for every 5 pounds

Do not wash your turkey 

Don’t stuff your turkey

Best oven cooking temp for turkey is 325

Oven Bags are great, cooks faster and less mess and moister meat

Use a thermometer & cook to 165 degrees

Karla’s Thanksgiving  Hosting Tips:

Copy a blank calendar and create a plan…..spread it out so it is not overwhelming….Make lists   Menu - Guests List -  Shopping Lists - Things to do Lists etc.    Keep your lists!!!  I have a binder with sheet protectors!    They will be handy next year!!  

2 weeks before - Make assignments and confirm guest list.

Buy the shelf stable items at the beginning of the month.  Buy the fresh items 3 or 4 days before.  That way the stores aren’t so busy and supplies aren’t depleated  

Paper plates are GREAT..…buy them and your napkins early!!  The week before they will be sold out!!  But use real silverware!!  Glasses either washable or disposable.  

Monday = final shopping    

Tuesday = Make rolls & cheeseball    

Wednesday = Make desserts & set the Table!!

Thursday - Day of….Prep Turkey and determine when it needs to go in the oven.  Get frozen items out of freezer.  Prepare Salads, sides, appetizers and drinks.  

Do dishes along the way.   Run the dishwasher before guests arrive and empty it!!!  That way all the dinner dishes can go right in and clean-up is a breeze.  Don’t forget to make yourself presentable  before time for guests to arrive.

Leftovers – package in meal sized portions.  Have disposable containers to send home with others.  

Wrap the turkey carcass in Foil/Saran and refrigerate or freeze it to boil later.  You will be surprised how much meat you will get off of it and the broth is the best ever!!   You can freeze it for later.  I make turkey noodles over mashed potatoes or enchiladas with the turkey…

Relax and enjoy the day!!!  If something goes wrong or doesn’t turn out – laugh it off, chances are no one is going to remember that part…..but they do remember how you made them feel.  Happy Thanksgiving!!  

Easy Scalloped Potatoes and Roasted Vegetables

 Last night was our Relief Society 180th Birthday Celebration.  Andrea Thayn and committee put on a great dinner celebration complete with a little BEEATTITUDES Program!!!  I volunteered to help.  This is what Andrea requested.  The menu also consisted of Traegered Pork loin and Texas Roadhouse Rolls and honey butter, and bundt cake and candy, served by the young men.  A great evening!!!  

Easy Scalloped Potatoes

12 to 15 potatoes, thinly sliced (I don't peel them)

3 cups grated cheese

salt and pepper

garlic powder

onion powder

3 c. heavy cream

Spray a 9x13 baking dish and add a layer of 1/3 of the potatoes, sprinkle with 1/3 of the cheese and sprinkle with all the seasonings.  Repeat for 3 layers.  Pour the cream over the top.  Cover with foil and bake at 400 for 1 to 1 1/2 hours until potatoes are tender.  Remove foil the last 20 minutes to allow to brown on the top.  

Roasted Vegetables

2 large sweet potatoes, peeled and cut into 1 inch chunks

6 to 8 c. broccoli 

olive oil

salt and pepper

garlic powder

onion powder

Drizzle vegetables with olive oil and sprinkle with seasonings.  Place on a baking sheet and bake at 400 for 20 to 30 minutes, stirring mid way thru. Pull out while still al dente.   I cooked them separately because I felt the broccoli would cook faster than the sweet potatoes and I had too much for 1 baking sheet. HINT:  Don't overfill your baking sheet as you want these spread out to roast and crisp up a little.  

 

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. 

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

Spray a 12 inch dutch oven and cover the bottom with some of sauce. Add the rest of the sauce to the hamburger mixture.  

Cut 12 to 15 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 10 coals with 24 coals on top.  Bake 45 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 or strawberry lettuce salad and chips and salsa.  

For Dessert:

Cinnamon Tortilla Rolls

6 flour tortillas

2 to 3 T. butter

4 to 6 T. sugar

1 1/2 tsp. ground cinnamon

Heat 1 T. or less of  butter in a cast iron skillet over medium-high heat.  Fry tortillas about 30 seconds per side until lightly golden brown.

Combine sugar and cinnamon in a small bowl and sprinkle on one side of the cooked tortilla.

Roll up with the cinnamon on the inside.    

If you want to be really fancy make a cream cheese/frosting dip.  

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.

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.  

Instant Pot AuGratin Potatoes

I've been playing around with a few different recipes....here is my adapted version.  Sure makes for a quick side dish that used to take about 1 1/2 hours to make.  Can be ready in 20 minutes or less.

Instant Pot AuGratin Potatoes

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 Instant Pot Macaroni & Cheese

 I have several Mac Cheese recipes but Abbi is my taste tester and we have tweeked this one a bit and we both agree it is our favorite.  

Favorite Instant Pot Macaroni and Cheese

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

Too Many Tomatoes.......

Tonight was the annual Tomato Tasting for Gardening Gems.  We had a great turnout of 25 people.  Was a fun night.

Here is a couple recipes I shared for using up all those tomatoes.  It seemed like the tomatoes would never ripen....but now there are TOO MANY TOMATOES.

Crustless Tomato Pie = perfect for brunch, lunch or dinner   Enough for a 8" pie. I doubled it for a 11" deep pie dish!
4 to 6 tomatoes, thinly sliced
1-2 t. salt
1 T. butter
1/2 c. onion chopped
1 clove garlic minced
2 c. mozzarella cheese shredded, plus some for the top (I used some cheddar too)
2 eggs beaten
2 T. fresh oregano chopped
6-7 leaves basil chopped
1/2 t. pepper (Optional)
Slice tomatoes and sprinkle lightly with salt and let sit at least 20 minutes.
Melt butter in small skillet over medium-high heat. Add onion and garlic and saute' until onions are soft (about 8 minutes). Transfer to a medium-sized bowl and add cheese, eggs, herbs, and pepper to bowl. Stir to combine.
Drain water off of tomatoes if any.  Arrange tomatoes in a single layer on a sprayed  8" pie pan. Top with about 1/2 of the cheese mixture. Repeat with another layer of tomatoes and then the cheese mixture.  Finishing with a final layer of tomatoes. Top with a sprinkle of mozzarella cheese.  Bake at 375 degrees for 30-40 minutes, until lightly browned.  Cool for 5 minutes before serving.

Herbed Tomato Galette with Parmesan Crust 
For the pastry:
1 1/2 c. flour, .= more for rolling out pastry
1/2 c. butter, cold and cut into cubes
1/2 t. salt
1/2 c. Parmesan cheese
Zest of 1/2 lemon
1/2 c. ice water
For the filling:
1 c. gruyere cheese, grated (or cheddar)
several tomatoes, sliced (variety of colors & sizes)
1 t. fresh basil, finely chopped
1 t. fresh rosemary, finely chopped
1/4 t. pepper
1 T. olive oil
1 egg, beaten with 1 t. water
In a food processor fitted with a metal blade add the flour, butter, salt and Parmesan
cheese. Pulse until the mixture resembles coarse meal, about 5 to 10 seconds. Add the lemon zest.  With the processor running, pour the water slowly through the tube in a steady stream until the dough forms a ball. You may not use all the water. Do not over mix.
Dust a clean work surface with flour.  Remove the dough from the processor and form into a ball. Wrap in plastic wrap and refrigerate for 1 hour.
On a floured surface roll the pastry into a 12 inch circle and transfer to a 10 inch round baking pan or low sided cast iron skillet.  Sprinkle with the  cheese leaving a 1 inch border all around. Arrange the tomatoes on top of the cheese.  Combine the basil, rosemary and pepper in a small bowl. Brush the tops of the tomatoes with the olive oil then sprinkle with the herb mixture.  Fold the border of the pastry in to cover the edge of the tomatoes all around. Brush the pastry edges with the egg wash.  Bake at 400 for 20-25 minutes until the dough is golden. Cool for 10 minutes, slice and serve.

Creamy Mac & Cheese in the Instant Pot

Kristen sent me this one too!!

Creamy Mac & Cheese in the Instant Pot
1 lb. (3 1/2 c.) elbow macaroni
2 T. Butter
1 T. kosher salt
1 teaspoon dry mustard
1/4 t. cayenne
1/2 t. garlic powder
2 T. cornstarch
2 1/2 c. water
3 c. milk, divided
2 c. shredded cheddar cheese
1 c. shredded Monterey Jack cheese

Add to instant pot:  macaroni, butter, salt, mustard, cayenne, garlic powder, cornstarch, water and 2 c. milk.  Stir well.
Seal and cook on high pressure 7 minutes.  Quick Release.  If pasta isn't done use saute function and to cook for 2 to 3 more minutes.
Select Saute and add 1/2 c. milk and additional 1/2 c. milk if needed.  Stir in cheeses and stir until melted and creamy.  Serve immediately.