Sugar Cookie Bars

Karla's Sugar Cookie Bars

2 1/2 c. flour

1/2 t. salt

1 t. baking powder

1/2 c. butter, softened

3/4 c. sugar

1/4 c. powdered sugar

1 t. vanilla

2 eggs

1/4 c. sour cream 

Frosting

1/4 c. butter, softened

3 c. powdered sugar

3 to 5 T. cream or milk (as needed, for desired consistency

1/4 t. salt

1 t. vanilla

1/4 t. butter extract

1-2 drops pink food coloring (opt.)

Sift together dry ingredients and set aside.

Cream together:  butter and sugars.  Mixing about 3 minutes.

Add vanilla, eggs & sour cream and mix until combined.

Add sifted dry ingredients and mix just until combined.  

Spread into a sprayed 9x13 glass baking dish.

Bake at 350 for 20 minutes, until lightly browned.    Don't over bake.  

Cool completely, about 30 minutes.

Make frosting by combining all ingredients in mixer bowl and beat until smooth and fluffy.

Spread frosting over cooled bars.  For a decorative touch sprinkle with sprinkles (opt.).  

Cut and Serve.  

Pull Apart Pizza

 I adapted this recipe from a ready made dough recipe.

Pull Apart Pizza 

Pizza Dough in the bread machine

1 1/2 c. warm  water

3 T. oil

4 c. bread flour

1 1/3 t. sugar

1 1/3 t. salt

1 T. + 1 t. yeast

Optional but I like to add:

1 t. granulated garlic 

1/2 t. granulated onion

2 t. Italian Seasoning

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

Mix together in a large mixing bowl.  

1/2 c. melted butter

1 t. granulated garlic

1 T. oregano

1 c. chopped Canadian bacon or pepperoni or both

1 1/2 c. Mozzarella cheese

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

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

If you want a smaller amount of dough.

1 1/8 c. warm water

2 T. oil

3 c. bread flour

1 t. sugar

1 t. salt

1 T. yeast

Optional:

1 t. granulated garlic

1/2 t. granulated onion

1 t. Italian Seasoning

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

Add Sauce and toppings of choice

Bake 10 to 12 minutes more.  

Chicken Salad Sandwiches

Chicken Salad Sandwiches for a Crowd         Makes 14 – 1 cup servings.   
2 lb. 14 oz. pkg. rotisserie chicken
2 c. chopped celery
2 c. grapes, halved or quartered (about 1 lb.)
1 c. sliced almonds
¼ c. chopped chives
Dressing:
3 c. mayo or miracle whip and/or part sour cream or greek yogurt
¼ c. lemon juice
1 t. garlic salt
1 t. onion Salt
¼ t. pepper
Serve on 14 Croissant or a bed of lettuce.  

5 Gallon Recipe = Makes 80 - 1 cup servings
6 – 2lb.14 oz. pkgs. rotisserie chicken
3 bundles of celery = 12 c. diced celery
12 c. halved or quartered grapes (about 7 lbs.)
6 c. sliced almonds
1 c. chopped chives
Dressing:
5 – 30 oz. jars of miracle whip
1 ½ c. lemon juice
2 T. garlic salt
2 T. onion salt
1 T. pepper 

Stake RS Activity Menu = Chicken Salad Sandwiches, Chips, Apple or Orange, 2 cookies & water or lemonade  Made 2 - 5 gallon recipes for 150 servings total .  Served on 14 dozen croissants and 6 heads of romaine lettuce.

Abbi's Italian Sodas

Abbi works in the soda shop at church and this is her secret recipe.  Now, it is not so secret.  But they are a big hit!!  We recently had these for a tea party and for Thanksgiving Dinner!!!  

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.  Add a straw.  

Best of 2021

 Best of 2021

I am really slow this year but decided I should still do this!!!

Double Chocolate Z Muffins
My revised version........ Double Chocolate Z Muffins........because you must never speak the Z word or they won't eat them......and that would be sad because they eat these like crazy!!!!
Place in mixer bowl:
5 eggs
2/3 c. honey
1 c. oil
1 c. brown sugar
2 t. vanilla
Mix well and add:
2 t. salt
1 t. baking soda
1 t. baking powder
2/3 c. cocoa
3 1/3 c. flour
Mix well and add:
4 c. shredded zucchini (frozen works, but thaw it and drain it) 
2 c. chocolate chips + some more for sprinkling on top
Mix and scoop into lined and sprayed muffin tins. Top each one with an additional sprinkle of chocolate chips.   Makes 36 muffins.  Bake at 350 for 25 minutes.  **
NOTE:  This can be made in loaf pans too:  small loaf = 35 minutes  or  medium loaf = 45 minutes
**Muffins

Smallest = 15 minutes 

Medium 3 ½ papers = 18 to 20 minutes  (Makes 48 to 55 muffins) 

Regular = 20 to 25 minutes

Banana Sour Cream Bread/Muffins
3/4 c. butter, softened 
3 c. sugar 
4 eggs 
5 over-ripe bananas or 15 0z. applesauce
2 c. sour cream 
1 T. vanilla 
2 t. cinnamon 
1/2 t. nutmeg 
1/2 t. cloves 
1/2 t. salt 
1 T. baking soda 
4 1/2 c. flour 
Spray 5 medium sized loaf pans. 
Cream together the butter and sugar. Add the eggs, bananas, sour cream, vanilla and spices. Beat well. Add the salt, baking soda and flour, mixing just until the dry ingredients are combined. 
Pour into sprayed pans. Bake at 300 for 60 minutes.
HINTS:  *  If I don't have enough bananas I use some applesauce (about 1/4 cup per banana)
**medium sized loaves bake 1 hour, larger loaves take about 15 to 20 minutes more 

Muffins = bake at 350
Smallest = 15 minutes 
Medium 3 ½ inch papers = 18 to 20 minutes
Regular = 20 to 25 minutes

Fruit Crisp

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

Topping

1/4 c. flour

1/2 c. old fashioned oats

1/2 c. brown sugar

1/4 t. cinnamon

1/8 t. salt

4 T. butter, softened

4 T. sliced almonds

Spray 8 ramekins with cooking spray.  

Spoon the pie filling into each of the ramekins.

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

Top each ramekin with some of the topping mixture.

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

Serve with ice cream or whipped cream.  

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

2 - 3 c. fruit

2 - 3 T. sugar

2 - 3 T. flour

Stir together. It's ready to go!

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

Instant Pot Chicken and Dumplings

6 Qt. Instant Pot -

1 T. butter

1 t. olive oil

1 onion, diced

3 stalks celery, diced

1 c. baby carrots

1 c. potatoes, diced

2 large chicken breasts, bite sized pieces

4 c. chicken broth, divided

1 t. granulated garlic

1/2 t. salt

1/2 t. pepper

1/2 t. sage

1 t. garlic and herb seasoning or poultry seasoning

8 jumbo biscuits, cut into 6 pieces each

1 c. cream

1 c. frozen peas

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

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

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

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

Instant Pot Turkey Breast

3 lb. turkey breast

1 onion, cut in chunks

2 stalks celery

4 cloves garlic

1 to 2 T. olive oil

1 t. paprika

1 t. pepper

1 t. salt

2 t. Italian seasoning or herb seasoning

1 t. granulated garlic and or onion

1 T. chicken bouillon 

1 to 2 c. water or chicken broth

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

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

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

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

Dutch Oven Lasagna

2 lbs. hamburger

1 c. water

2 - 26 oz. Spaghetti Sauce

1 t. basil

1 t. oregano

1 large onion, pureed

4 cloves garlic, pureed

16 oz. Lasagna Noodles

3 c. Cottage Cheese

3 c. Mozzarella Cheese, grated 

3 c. Cheddar Cheese, grated

1/2 c. Parmesan Cheese

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

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

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

Serve with garlic bread, green beans and wedge salad.  

Salted Caramel Sprinkles

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

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

3/4 c. powdered sugar

1 1/8 c. turbinado sugar

1 c. brown sugar

2 T. salt

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

Sprinkle on:

Popcorn

Ice cream

hot chocolate

whipped cream for a shimmery touch

oatmeal or cream of wheat

fruit

yogurt

toast or tortillas or pie crust

muffins or sweet breads or cinnamon rolls

Amish friendship breads

pound cake, bundt cakes, cupcakes and cookies

Butterscotch Delight

gourmet desserts 

fruit crisps

sweet potatoes

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

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

2 T. powdered sugar

3 T. turbinado sugar

2 1/2 T. brown sugar

1 t. salt

Banana Sour Cream Bread/Muffins

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

Banana Sour Cream Bread 

3/4 c. butter, softened 

3 c. sugar 

4 eggs 

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

2 c. sour cream 

1 T. vanilla 

2 t. cinnamon 

1/2 t. nutmeg 

1/2 t. cloves 

1/2 t. salt 

1 T. baking soda 

4 1/2 c. flour 

Spray 5 medium sized loaf pans. 

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

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

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

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

for muffins:

smallest mini muffins = bake for 15 minutes at 350

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

regular muffins = bake 22 to 25 minutes at 350 

Pina Colada Zucchini Bread

Here is my newest revised zucchini recipe. It is super moist and delicious!

Pina Colada Zucchini Bread
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.

**1 batch makes 5 medium loaves (bake 45 to 50 minutes)  and 1 small loaf (bake 35 to 40 minutes.

2020 Instant Pot Cookbook Continued

I made these for a class I taught this weekend.  They were a hit!!  One cake mix makes 28.

Churro Bites - slightly revised from Six Sisters' Stuff recipe
7 oz. (1/2 box) white, vanilla or yellow cake mix, prepared according to package directions
1 t. cinnamon
1/2 t. nutmeg
1 c. water
2 T. brown sugar
1 t. cinnamon
Spray 2 silicone egg bite molds.
Prepare cake mix as directed on box, stir in cinnamon and nutmeg.
Fill molds 3/4 full with batter. Tap the molds on the counter to remove air bubbles.
Cover with foil, sealing the edges.
Add 1 cup water to the instant pot.  Place molds one on top of the other onto rack or trivet and place inside the Instant Pot.  Lock the lid & set to SEALING.  Press Manual or Pressure Cook and set for 12 minutes.
When time is up, Natural Release for 10 minutes, then release the remaining pressure.
Carefully remove the molds from the Instant Pot.  Cool for 2 to 3 minutes and dump out of molds onto cooling rack.
Mix together the brown sugar and cinnamon in a small shallow bowl.
Immediately roll the Churro Bites in this mixture while still warm, so the sugar sticks to them.

https://www.sixsistersstuff.com/recipe/instant-pot-churro-bites/


Kris Winegar shared this recipe with me yesterday at the class I taught.  Brings good luck in the new year to eat this soup on New Years Day.  Adapted from:  Arlene Mobley - Flour On My Face
Black-eyed Peas Soup
1 T. butter
1 c. diced carrot
1 c. diced onion
1 T. diced garlic
1 t. pepper
2 bay leaves
3 c. diced ham or ham bone
1 lb. dried black-eyes peas, rinsed
6 c. chicken stock
Set instant pot to SAUTE and melt the butter, add the carrot and onion, cooking for 3 minutes.  Add the garlic and cook 1 minute more.  Add the pepper, bay leaves, ham, peas and stock.  Stir.  Place lid to SEALING and set cook time for 30 minutes.  Natural Release for 15 minutes and then release the remaining pressure.  Open carefully.  Serve with white rice, crusty bread or crackers.  Makes 8 servings.

Chicken and Dumplings  from Six Sisters' Stuff 
1 T. Olive Oil
1 T. Butter
1 small Onion, diced
1 cup Carrots, chopped
1 cup Celery, chopped
3 large cloves Garlic, pressed or minced (about 1 Tbsp)
1/2 t. Salt (more to taste)
1/2 t. Pepper
1/2 t. Poultry Seasoning
1/2 tsp Sage, dried
1/4 tsp Thyme dried
1 4" sprig Fresh Rosemary, 2 tsp leaves, stripped off and minced (or 1 tsp dried & crushed)
4 cups Chicken Broth, low sodium
1 large Potato, chopped
1 1/2 lbs. Chicken breasts, cut in slightly larger than bite sized pieces

To Finish

1 c. Frozen Peas (or mixed vegetables)
1/2 c. Heavy Cream
6 Jumbo Canned Buttermilk Refrigerator Biscuits (16 oz pkg contains 8) or a batch of Drop Biscuits
Cut each canned biscuit into 6 pieces. Do this to all 6 and set aside.

Prepare the Chicken and Sauce
Turn the pressure cooker on to the Sauté setting. When the pot is hot, add the olive oil and the butter. Then add the onion and and stir.
Add the carrot, celery, and garlic. Cook for a few minutes, scraping the bottom of the pot to get up any brown bits (deglaze).
Add the salt, pepper, poultry seasoning, sage, thyme, and rosemary. Cook for a few seconds to let the spices become fragrant.
Add the chicken broth. Put a glass lid on the pot and let the contents warm up to barely a simmer.
Add the potato and chicken and stir.
Pressure Cook for 10-15  minutes. When it is done, do a quick release and take off the lid.

Add the biscuit pieces to cover the top..
Press the cancel function.
Place the lid on the pot and lock in place. Turn to sealing position.
Press the Pressure Cook/Manual button   and cook for 10 minutes.  When the cooking cycle has finished, do a Quick Release.
Open the lid carefully, and gently stir in the frozen peas or mixed vegetables.
Stir in the heavy cream (if using) and put the glass lid on to let it sit and heat through or can turn to Saute for 2 or 3 minutes.   Serve.

Instant Pot Yogurt

I keep experimenting with my yogurt.  These are my notes and suggestions for making yogurt.

I use my 8 quart instant pot because I like to make a big batch.

Instant Pot Yogurt
Pour milk into the instant pot (don't fill past the fill line).  You can use any kind of milk, 2%, whole, etc.  I prefer whole raw milk.
Put the lid on - it doesn't matter if you set it to sealing or not because you are not cooking under pressure.  In fact you can just use a glass lid if you would like.

Press the YOGURT button until the word boil appears.  It takes about 45 minutes for the word YOGT to appear.  This means the milk has reached the pasteurization temperature of 176 degrees.  You can use a thermometer to check and make sure.  I recommend you do at least for the first few times.  Once this temperature is reached, remove the liner pan from the instant pot and allow the mixture to cool to 115 to 110 degrees.  Use your thermometer!!  This temperature is important because if it is too hot you will kill your active yogurt.  Once this temperature is reached.  Add 3 oz. of live active yogurt and stir well. Use your own saved start or a good one is Tillamook french vanilla yogurt. But only 3 oz.  as more can make your yogurt runny.
Return liner pot back to the instant pot, put on the lid, and press the yogurt butter until the hours appear.  I adjust the hours to read 11:00.  You can adjust this any where from 8:00 to 24:00 hours, depending on the flavor you like.

When the time is up I open it up and place a paper towel over the top and place the glass lid or a silicone lid on and place in refrigerator.  Once it has completely cooled I open it up.  Sometimes there is a lot of the liquid whey floating on top.  If so, I skim it off into a wide mouth jar.  This can be used in soups, gravy, smoothies or whatever.  It is full of probiotics and very good for you.

*The first thing I do is remove 3 oz. of the yogurt and put it in a small glass jar.  I freeze it for my next batch of yogurt.

Then you can strain the yogurt if you want to.  Strain it until it is as thick as you want it to be.  Sometimes I don't strain it at all.  You certainly don't have to.  Once again anything that you strain off is called whey and if very good for you. It can be frozen for later use.   Find a way to use it.  

At this point you can flavor it or wait to flavor it until serving time or simply leave it plain.

Some ideas for flavoring.

My most used method!  A box of instant pudding sprinkled in or a batch of cook and serve Pudding also makes a great flavoring.  Lemon instant pudding is my favorite!!

Sometimes I divide it in half and make 2 different flavors from 1 batch.

An easy method is 1 package of unsweetened Kool-Aid + 3/4 to 1 c. sugar.
My favorite Kool-Aid flavors are; lemonade, lime and strawberry, but any flavor will work!

Freezer jam or pie filling makes a great flavoring.

If you want to keep it sugar free, my favorites are agave or honey.

Granola topped with fresh or frozen fruit is great too.

You will find your favorites too!!

As for storing your yogurt....I like to use wide mouth canning jars with plastic lids.  Don't over fill the jars; especially if you are going to be freezing some of them leave a 1 inch headspace.  I often put some of it in the freezer for later.  If you want individual serving sizes simply use half pint jars.

Lemon Curd

Instant Pot Lemon Curd
4  eggs
2  egg yolks
1 c. sugar
1 c. freshly squeezed lemon juice
1 T. lemon zest
5 T. butter, salted and room temperature

In a 7 inch round pyrex oven-safe glass container, using a silicone whisk, whisk together eggs and egg yolks. Whisk in sugar.  Whisk in lemon juice and zest. Cover the glass container with aluminium foil.
Pour 1 cup cold water in Instant Pot. Place rack in and carefully place the pyrex dish on the rack. Seal the lid and cook at High Pressure for 1 minute, then Natural Release for 10 minutes.
Note: If using heavy duty aluminum foil, add on an extra minute to the pressure cooking time.
Release pressure. Open the lid carefully. Carefully take out the glass container. Discard the aluminum foil. Whisk the mixture well.  The whisk in the butter, one half at a time. The Lemon Curd will thicken as it cools. Chill in the fridge for at least 4 hours before serving.

* Best NOT to use metal utensils as it may develop a metallic taste if metal utensils are used. 

Cake pops

Babycakes Cake Pops

1 Betty Crocker cake mix with pudding added (15.25 oz.)
OR
14.25 oz. cake mix & 3.4 oz. box of pudding
Mix cake with 3 eggs, replace the water called for with milk & don't add any oil.

Spray cake pop maker.  Fill with batter placed in a ziplock bag.  Fill until level- but don't overfill.  Bake 3 minutes.  Remove and cool.  Freeze.  Put a dab of melted chocolate on the stick or straw and poke it into the cake pop.  Dip in melted chocolate and stand on waxed paper until set up.  Drizzle with white chocolate or other colors and sprinkle if desired. 

Note:  9 oz. cake mix = 1 3/4 c. 

Lemon Lavender Cake

I made this with my homemade lavender sugar and fresh lavender buds.  It was yummy! 

Lemon Lavender Cake
1 c. butter, room temperature
2 c. sugar or lavender sugar
3 c. flour
4 eggs
1 c. buttermilk
1/2 t. salt
1/2 t. baking soda
1 T. lemon zest
juice of 1 large lemon (1/4 c.)
1 t. dried lavender buds (more if desired, especially if not using lavender sugar)
Cream butter and sugar until light and fluffy.  Add eggs one at a time fully incorporating after each addition. Beat until mixture looks like buttercream frosting.  In a separate bowl, whisk together the dry ingredients and set aside.  Combine the lemon zest, lemon juice and buttermilk together.  With the mixer on low, alternately mix in the flour and buttermilk in 3 additions.  Do not over-mix.  Stir in lavender buds.  Pour into 2 sprayed loaf pans.  Bake at 325 for 40 to 50 mins.  When cool, drizzle with glaze.

Glaze
1 c. powdered sugar
1 to 2 T. lemon juice (more or less for desired consistency)
Stir together and drizzle or spread over cooled cake. 

Karla's Crepes

We made 5 batches of these for the Prom Brunch, 3 regular & 2 chocolate.  My blender will hold up to 3 batches at a time.  For the Prom we cooked them in a skillet to make a thicker more filling crepe.   We set it up like a crepe bar.....They were a hit.

Karla's Crepes 
Place in Blender:
4 eggs
1 1/4 c. flour
1 1/2 c. milk
3 T. sugar
1/4 t. salt
1/2 t. vanilla
Blend until well mixed.
FOR CHOCOLATE CREPES ADD:
2 T. cocoa
2 T. powdered sugar

If cooking using a crepe maker, pour batter into a shallow pie plate and allow to sit for 10 minutes.  Heat crepe maker and then spray it and dip it in the batter.

If cooking in a skillet. Let batter sit for 10 minutes.  Brush heated skillet with oil.  Pour in 1/4 c. batter and tile to cover bottom of pan.  Cook for about 1 minute.  Gently turn the crepe over and cook about 30 seconds more, until lightly browned.  Cool on a towel.  Stack with paper towel in-between each crepe and then store in a ziplock bag.  If using with in 24 hours, just leave them on the counter.

Will keep for a week in the fridge or in the freezer for 3 months. 

We served them with  Strawberry Jam, Peach Jam, sliced strawberries, sliced bananas (dipped in lemon/water), chocolate syrup, caramel syrup, and lots of whipped cream or whipped topping in a spray can.

Sometimes I mix 1/2 c. strawberry jam with an 8 oz. whipped topping.  Makes a great filling!!

Italian Soda

Yesterday was Lacey's 16th birthday so we had a Tea Party for all the Young Women from our Ward.  It was a lot of FUN!!!  We had lots of yummy food and we made Italian Sodas too!

Italian Soda
To fill a 16 oz. glass.
Put in glass:  3 to 4 T. flavored syrup (DaVinci or Torani)
Then fill glass 1/2 full of Sonic ICE
Fill remaining space with 7-Up or Sprite
Add 1 T. French Vanilla Creamer or Half & Half
Top with Whipped Cream.

Tea Party Menu:
Strawberry Spring Mix Salad with Strawberry Dressing
Chicken filled Cream Puff Sandwiches
Raspberry Fluff
Grapes, Blueberries & Strawberries
Cheeseball & Crackers
Celery & Carrots & Dilly Ranch Dip
Cupcakes, M&M Flower/Pretzel Cookies & Banana Bread
Cashews, Chocolate Covered Almonds & Peanut M&Ms
Italian Sodas, Friendship Tea & Hot Chocolate

 
 

Strawberry Cream Filled Cupcakes

I changed up my filling recipe and hope these will be perfect for our 40th year class reunion.....we will see???

Strawberry Cream filled Cupcakes
1 white or yellow cake mix (I prefer, Betty Crocker)
2/3 cup water
1/2 cup sour cream
1/3 cup vegetable oil
3 eggs
1/2 c. strawberry jam
4 oz cream cheese
1 egg
In large bowl, mix together:  cake mix, water, sour cream, oil and eggs. Fill 24, paper lined and sprayed, muffin cups 1/4 full. 

Beat together:  jam, cream cheese & egg.  Using small cookie scoop place a scoop in center of  cupcake batter in each muffin cup.  Then finish filling with the cake batter until each is 2/3 full. 

Bake at 350 for 20 to 25 minutes or until tops are golden brown and spring back when touched lightly in center. Cool 10 minutes in pans; remove from pans to cooling rack. Cool completely, about 30 minutes.

Spread cream cheese frosting over cupcakes.  Store covered in refrigerator.

Lemon Drop Mini Cakes

Lemon Drop Mini Cakes
1 box of lemon cake mix
1 small box of instant vanilla or lemon pudding mix
4 large eggs
1 1/4 c. sour cream
1/2 c. milk
Glaze:
3 1/2 c. powdered sugar
2 t. of grated lemon zest
2 T. melted, butter
1/4 c. fresh lemon juice
1/4 c. hot water

Preheat your oven to 325.
Coat a mini muffin tin with cooking spray (you'll need more than one pan).
Add the ingredients for the cake into a large bowl and beat them together using an electric mixer.
Fill the muffin tins about halfway with the batter.
Bake the cakes at 325 for 12 minutes or until you can put a toothpick in the middle and pull it out clean.
While cakes bake stir together the glaze.
Once you pull your cakes out of the oven, cool slightly and remove from pan.
Dip the BOTTOM of the cakes in the glaze.   (glaze the narrowest part)
Place the cakes on the rack to let them set.
Serve or garnish as desired....raspberries make a nice topping or decorate with candies or frosting.

Easy Cinnamon Cream Cheese Roll Ups

Easy Cinnamon Cream Cheese Roll Ups

1/2 Loaf of thin, white bread
5 or 6 oz. cream cheese, softened
1/2 c. Powdered sugar
3/4 c. Sugar
1 T. Cinnamon
1/2 c. Butter, melted
Cut the crust off the bread & flatten bread with a rolling pin.
In a small bowl combine cream cheese and powdered sugar until well blended.
In a separate bowl combine sugar and cinnamon – set aside.
Spread 1 – 1½ tablespoons of cream cheese mixture onto each flattened bread piece and roll up.
Dip each rolled bread into melted butter and then into the cinnamon and sugar mix.
Place on an ungreased cookie sheet.
Repeat for remaining pieces of bread.
Bake at 350°F for 16-20 minutes until golden brown. Serve warm.

Cream Cheese Banana Bread

Cream Cheese Banana Bread

Bread Batter:
- 1 large egg
- 1/2 c. light brown sugar
- 1/4 c. granulated sugar
- 1/2 c. butter, melted
- 1/4 c. sour cream or greek yogurt

- 2 t. vanilla extract
- 2 ripe bananas
- 1 c. all-purpose flour
- 1/2 t. baking soda
- 1/2 t. baking powder
- 1/8 t. salt

Cream Cheese Filling:
- 1 large egg
- 4 oz. softened cream cheese
- 1/4 c. granulated sugar
- 3 T.  flour

Bread Batter- In a large bowl, mix the egg, sugars, butter, sour cream, and vanilla. Add the bananas, mix well.

Add flour, baking powder, baking soda, salt, and mix. Set aside.

Cream Cheese Filling - In a large bowl, mix egg, cream cheese, sugar, and flour.

Pour half of the bread batter into a 9x5 inch pan, pour the cream cheese filling, smooth into corners, top with remaining batter.

Bake at 350 for about 50 to 60 mins.

Allow to cool for 15 mins and remove from pan.

Skinny Deviled Eggs

Skinny Deviled Eggs

8 large eggs, hard boiled with shells removed
4 tablespoons Greek yogurt, plain, low-fat
1 T. apple cider vinegar, optional freshly squeezed lemon juice
2 teaspoon honey (optional)
1T. yellow or Dijon mustard
1/2 t. chili powder
1/4 t. black pepper
Dash of cayenne pepper
Kosher or sea salt or garlic salt to taste
paprika for garnish

Slice hardboiled eggs in half lengthwise. Remove yolks, add to a small mixing bowl and mash with a fork. Set aside the egg white shells to fill later.  Combine in a separate bowl the remaining ingredients, except paprika. Add yogurt mixture to yolks and stir to combine. Spoon mixture into the egg white shells. Sprinkle with paprika and refrigerate until ready to eat.

Optional add ins: 1 tablespoon diced green onions, chopped dill pickles, sweet relish or whatever you like.

1 whole egg = 100 calories!! How great is that?!!