Chocolate, Carmel or Strawberry Cake Filling

Marcia was asked to fill some wedding sheet cakes with chocolate, carmel and strawberry. As we talked about how to do it, I suggested she make it kinda like a mousse, light and fluffy by using whipped cream. This is what she came up with.
Everyone loved it!!!

HOT FUDGE SAUCE/FILLING
converted into cake filling with the addition of whipped cream

2 cup sugar
6 T. cocoa
1/2 t. salt
1/2 cup flour

whisk together, add

1/2 cup butter
1 can evaporated milk

Boil over med heat, reduce heat and cook 5-8 mins, til thick like pudding.

Add 1 t vanilla

Blend til smooth. Chill. Whip 1 pint of whipping cream (no sugar or vanilla) and fold in when ready to spread on cake.

Carmel Filling
Same as above except, use brown sugar instead of white sugar; and omit the cocoa.

Strawberry Filling
Thaw 1 quart of strawberries and drained off the juice (you need about 2 cups,add water if needed). Mix the juice with 1/2 c. cornstarch and cook until thickened. Add about 1 c. sugar to the berries and pulse in food processor or blender. Then stir together the berries and thickening. Chill. Then whip 1 pint of whipping cream (no sugar or vanilla) and mix in when ready to spread on cake.

"I added enough real whip cream to each to be able to smooth easily. Yum Yum. Good to eat by themself too." Marcia McCormick

Chocolate Chip Cheesecake Bars

1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup coconut, if desired, may add 1 t. vanilla instead
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

DIRECTIONS
1. Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
2. In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
3. Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator.

Chewy Chocolate Peanut Butter Bars

Pillsbury Bake off 2000 recipe......
Hints: Pour over the milk mixture and smooth carefully with a spatula or you may want to allow cookie to cool before spreading the milk mixture and then finish baking. Try using peanut butter cookie dough. May want to refrigerate overnight or at least 3 hours.

Chewy Chocolate Peanut Butter Bars
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 can (14 oz) Eagle Brand® sweetened condensed milk (not evaporated)
1 cup JIF® Extra Crunchy Peanut Butter
1 teaspoon vanilla
3 egg yolks
1 bag (12 oz) Hershey's® semi-sweet baking chips (2 cups)

DIRECTIONS
1. Heat oven to 350°F. Spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray. Cut cookie dough in half crosswise. Cut each section in half lengthwise. Press dough evenly in bottom of pan to form crust.
2. Bake 10 minutes. Meanwhile, in medium bowl, mix condensed milk, peanut butter, vanilla and egg yolks until smooth. Spoon milk mixture evenly over partially baked crust; carefully spread.
3. Bake 20 to 25 minutes longer or until set. Sprinkle with baking chips; let stand 3 minutes to soften. Spread evenly over top. Cool completely, about 1 hour 30 minutes. Refrigerate until set, about 30 minutes. For bars, cut into 6 rows by 6 rows.

Ooey Gooey Turtle Bars

A Pillsbury 2008 Bake off recipe.....by Gretchen Wanek

Ooey Gooey Turtle Bars
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 bag (12 oz) semisweet chocolate chips (2 cups)
3 cups Fisher® Chef's Naturals® Chopped Pecans
1/2 cup LAND O LAKES® Butter
1/2 cup packed light brown sugar
1 jar (12.25 oz) SMUCKER'S® Caramel Ice Cream Topping
1 cup graham cracker crumbs (16 squares)

DIRECTIONS
1. Heat oven to 350°F (325°F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13x9-inch pan.
2. Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside.
3. In 2-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans.
4. Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack 30 minutes; loosen sides from pan, but do not cut. Cool completely, about 3 hours longer. (For firmer bars, let stand an additional 2 hours.) For bars, cut into 6 rows by 4 rows.

Mini Ice Cream Cookie Cups

This is the 2010 Pillsbury Bake Off Million Dollar Winner!!!! A sweet treat by Sue Compton of New Jersey.

I'm going to make them with my own cookie dough....

Mini Ice Cream Cookie Cups
INGREDIENTS
1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)
4 teaspoons sugar
1/3 cup Fisher® Chef’s Naturals® Chopped Walnuts, finely chopped
1/2 cup Hershey’s® semi-sweet chocolate baking chips
1/4 cup Smucker’s® Seedless Red Raspberry Jam
1 1/2 cups vanilla bean ice cream, softened
24 fresh raspberries

DIRECTIONS
1. Heat oven to 350°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.
2. Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes.
3. Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth.
4. Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides.
5. In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.
6. Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry. Store in freezer; let stand at room temperature 5 minutes before serving.

Pumpkin.....in the freezer

Patricia Whiteley commented:

Hey Karla, Your mom had an awesome pumpkin pie recipe in her book! I made it with my frozen pumpkin yesterday, and it turned out wonderful! She is right when she said that she liked the double spices.......awesome! Thanks to all of you! Hugs.

Karla asked:
Pat, so glad you liked it!!! So what do you do when you freeze your pumpkin??? Would love to know???

Pat's reply:

"Wash, cut into large pieces, pressure cook, cool down, scrape from skin, drain off the water or squeeze with cheesecloth, mash it up, measure into 4 cup batches, put into freezer bags, pull the air out, double bag, then freeze. I just can't throw away a beautiful pumpkin!!! It's also ready for pumpkin bread, smoothie (healthy) and anything else needing pumpkin! You may want to cook it in the open to thicken up the puree. I don't, cause we like it as it is."

Cool Rise Rolls............cookbook correction

ooops......I think we messed up Mom's most famous recipe!!!
When I make Cool Rise Rolls I always use 1 1/2 t. salt. When I was getting ready for my class a few weeks ago I discovered that the recipe in the cookbook only calls for 1/2 t. salt. So I spent a little time trying to find out if anyone in the family had made them with only 1/2 t. salt. I didn't find anyone who did until today Alisha emailed to ask if the recipe really only called for 1/2 t. salt. She made them and said, "they tasted dull and they didn't rise too well". Anyway, I am concerned that we kinda ruined Mom's most famous recipe???? We really didn't mean to!!! The main purpose of salt is to enhance the flavor and it does affect the yeast as well. So I think you really do need 1 1/2 t. salt!!!
So I decided I would post it here so at least some of you will have it right!!!
Actually here is my whole handout from my class.

BREAKFAST, LUNCH OR DINNER? WITH ONE BASIC RECIPE!!
Class and recipes by Karla Kimball
This class is designed to teach you how to take the basic, “Cool Rise Roll” recipe and make just about anything made with bread dough by adding a few other ingredients.

Cool Rise Rolls - This recipe was my Mom’s creation (Evelyn Atkinson)
Place in Large Mixing Bowl in the order listed:
2 c. flour ( I use Bread flour)
2 T. dry Yeast
½ c. sugar
2/3 c. dry powdered milk
1½ t. salt
In a 2 cup measuring cup pour in ½ cup oil (I use canola oil) and 1 ½ cups of hottest tap water. Add all at once to the dry ingredients and beat until well blended and smooth.
Add 2 eggs and 1 more cup of flour – Mix Well.
Add 2 more cups of flour and mix well. You may need to add ½ to 1 cup more of flour at this point – add about ¼ cup at a time. You want a soft smooth dough but not overly sticky.
* Sometimes Mom would add ¼ t. ginger & 1 c. of leftover mashed potatoes instead of the powdered milk.
Take a large piece of saran wrap (about 2 ft. long) and pour about 2-3 Tablespoons of oil on to it and smear it around on the saran wrap. Place the dough on the saran wrap and coat the dough with the oil and then fold the saran wrap over the dough. Let rest for 20-30 minutes.

Punch the dough down and divide the dough into 3 even pieces. On a sprayed OR floured surface, roll each piece of dough into about a 10 inch circle (about ½ inch thick). Cut each circle into 8 pieces like cutting a pie. Then roll each piece starting at the widest edge to form a crescent roll. Place on a greased cookie sheet. Makes 24 rolls. (You can shape the dough in any way that you choose – crescent rolls are just my favorite shape.)

Now you can either cover the rolls with that same piece of saran wrap and place them in the refrigerator to bake within the next 24 hours OR put them in the freezer to use in the next month OR you can let them rise for a few minutes while the oven preheats and bake them. Bake at 375 for 15-17 minutes. If you put them in the refrigerator to bake later; when you take them out of refrigerator, remove the saran wrap, let them sit while the oven preheats, and then bake as directed above. If they were in the freezer thaw and let rise (3 hours on the counter OR 8 hours in refrigerator) and then bake.

Breakfast ideas
Cinnamon rolls, Orange rolls, Cinnamon Pull a Parts, Lemon Pull a Parts, Breakfast Pizzas, Cream Cheese Ring, French Toast Bundt Ring, Braided Berry Loaf, Coffee Cake, Domino Dots, etc. etc. etc.

I made up this recipe because I like really gooey cinnamon rolls.

Gooey Carmel Cinnamon Rolls
Gooey Carmel
melt together in the microwave:
1/2 c. butter or margarine
1 c. brown sugar
Stir well and add 2 T. karo syrup. Stir and set aside.
Place cupcake papers on a cookie sheet and spray them with cooking spray and them put about 1 tablespoon of the Gooey Carmel mixture in each one.
Take one third of a batch of cool rise dough and roll into a rectangle (about 14x7 inches).
Spread with butter or margarine. Sprinkle with brown sugar and cinnamon. Roll up and slice into 10 cinnamon rolls and place one slice in each cupcake paper. Rise for about 20-30 minutes and bake at 375 for 15 minutes. Cool slightly and frost while still warm.
Frosting
1/3 c. melted butter or margarine
4 - 5 c. powdered sugar
1 t. vanilla
1/4 - 1/2 c. milk
Stir until desired consistency; adding more powdered sugar or milk as needed.
This is enough gooey carmel and frosting for a whole batch of cool rise dough; which makes about 30 cinnamon rolls or a cookie sheet full. You do not have to use the cupcake papers, and you can make them bigger if you want.

Lunch Ideas
Traditional Pizza, Garden Salad Pizza, Taco Pizza, Hamburger Buns, Bacon Cheese Bites, Weiner Roll Ups, Little Smokies, Sandwich rollups, Sloppy Joes, Open Faced Sandwiches, Meatball Muffins, etc. etc. etc.
Meatball Muffins
1/2 batch of Cool Rise Roll Dough
1/2 cup marinara sauce OR spaghetti sauce OR tomato sauce seasoned with Italian Seasoning
12 frozen cooked Italian style meatballs
½ c. grated mozzarella cheese, or cheese of choice
2 tablespoons butter, melted
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
extra sauce, if desired, and you may want to warm it
Spray counter lightly with non-stick cooking spray. Roll out a piece of dough (divide dough into 12 pieces, a 1½ inch ball) into a 5-inch circle. Place 1-2 tablespoons sauce in the center of each circle. Top with 1 meatball and sprinkle with cheese. Pull dough up around filling to completely enclose and pinch to seal. Place seam side down in a sprayed muffin tin, makes 12. Brush each one with butter and sprinkle with Parmesan cheese and Italian seasoning. Let rise 20-30 minutes and bake at 350 for 20-25 minutes. Serve warm with or without extra sauce.
Pizza
For a 12” pizza crust use 1/3 of a batch of dough. Spray a 12 inch pizza pan and roll dough out on the pizza pan forming a ridge around the outside edge. Bake at 400 for 5 minutes. Spread pizza sauce over the crust. Sprinkle with grated cheese, and whatever other toppings you like, sprinkle with a little more cheese. Bake at 350 for 12 to 15 minutes.
Hint: For a fresh fruit or fresh vegetable pizza cook the crust completely before adding toppings. Bake at 400 for 5 minutes. Remove from oven and gently press down all the bubbles. Return to oven for 10 to 15 minutes.

Dinner Ideas
Dinner rolls, Tuna Ring, Chicken Ring, Scones, Navajo Tacos, Chicken Pillows, Chicken Pot Pie, Chicken Puffs, Bread sticks, etc. etc. etc.
Tuna Ring
½ batch of Cool Rise Dough. Roll out and cut into 12 crescent rolls. Arrange crescent roll dough on 12” – 14” round baking stone in circle (arrange dough with points hanging off the edge of the edge of the stone).
For filling, mix together:

2 cans tuna, drained
2 eggs
½ c. Chopped celery
½ c. Grated cheese

Place this mixture on the dough and then pick up the point of the dough that is hanging over the edge of the pan and fold over the filling and tuck under the dough. Allow to rise for 20 minutes. Bake 375 for 20 minutes. Serve with white sauce or tuna gravy.
Chicken Ring Filling
Follow directions above only use this filling.

1 – 10 ¾ ounce can Cream of Chicken soup
2 c. cooked chicken, diced into small pieces
1 ½ c. Chopped broccoli
½ c. Chopped celery
2 T. grated onion
½ c. Grated cheese

Serve with chicken gravy or make gravy with 1 can of cream of chicken soup and ½ can of milk heated in the microwave.

A friend at the class also shared that she makes a Taco Ring by using refried beans, hamburger, taco seasoning and cheese. I think I'll try it!!

Anytime is Dessert Time -- Dessert Ideas
Apple Tart, Carmel Apple Pie, German Chocolate Pizza, Cream Cheese Fruit Torte, Coffee Cake, Cinnamon Streusel Bundt Rolls, Carmel Cashew Bars, Banana Cream Pizza, Cinnamon Knots, etc. etc. etc.
German Chocolate Pizza
1/3 of a batch of Cool Rise Roll Dough
14 oz can sweetened condensed milk
1 cup chopped walnuts or pecans
1 cup shredded coconut
11/2 cups milk chocolate chips

Spray a 12 inch pizza pan and roll dough out on the pizza pan forming a ridge around the outside edge. Bake at 400 for 5 minutes. Spread about ½ (or less) of the can of sweetened condensed milk over the crust, sprinkle with nuts, coconut, chocolate chips and drizzle the remainder of the sweetened condensed milk over the top. Bake at 350 for 12-15 minutes.

Resurrection Rolls

This recipe just came from my cousin, Eilleen. I am looking forward to trying it in preparation for Easter. I plan to use my Cool Rise Roll Dough, I'm sure it will work. If you want a fun Easter Story Cookie Recipe see pg. 162 in the Atkinson Family Cookbook.

HAPPY EASTER!
I received this recipe and the scripture activity that I have included and thought some of you might want to use it or pass it on. What a wonderful way to remember and celebrate Jesus Christ.
May you all have a blessed Easter and year.
Love,
Eilleen Whiteley Waddell


Resurrection Rolls
Yield 8 rolls

* 1 (10 ounce) can refrigerated crescent dinner rolls (or Rhodes
dinner rolls dough, thawed)OR Cool Rise Roll Dough
* 8 large marshmallows
* 1/4 cup melted butter
* 2 tablespoons ground cinnamon
* 2 tablespoons white sugar

1. Preheat oven to 400 degrees F Lightly grease a baking sheet.
2. Separate crescent rolls into individual triangles.
3. In a small bowl, mix together cinnamon and sugar.
4. Dip a marshmallow into melted butter, then roll in sugar
mixture. Place marshmallow into the center of a dough triangle.
Carefully wrap the dough around the marshmallow. Pinch the seams
together tightly to seal in marshmallow as it melts. Place on a baking
sheet. Repeat. (If using Rhodes rolls, allow to rise. If you would
like, make these the night before and "seal" them in the oven
overnight to rise.)
5. Bake in a preheated oven until golden brown, about 15 minutes.

Talk about how the marshmallow represents Christ's body. The butter
and cinnamon sugar can represent the oils and dressings that the body
was prepared with. Have the children wrap the marshmallows, but make
sure that you check that all of the seams are sealed, use a little
water for spots that aren't sticking well. Place them on a cookie
sheet and after you put them in the oven and shut the door, place a
piece of tape over the door to represent how the tomb was "sealed".
When the rolls come out of the oven they will be hollow inside, just
as the tomb where Christ was laid was found empty. Have a blessed
Easter.

The Savior's Last Week

Saturday- Raising of Lazarus Jn 11:1-46

Sunday (one week before Easter)- Christ's Triumphal Entry: Mt 21:1-11
Mk 11:1-10, Lk 19:29-44, Jn 12:12-19

Monday- Jesus cleanses the Temple: Mt 21:12-13, Mk 11:15-18

Tuesday- Jesus teaches in the Temple, is anointed: Mt 21:28 - 23:29,
Mk 12:1-44, Lk 20:9 - 21:4, Jn 12:2-11

Wednesday- Enemies plot against Jesus: Mt 26:14-16, Mk 14:10-11, Lk 23:3-26

Thursday- The Last Supper: Mt 26:17-29, Mk 14:12-25, Lk 22:7-20, Jn
13:1-38; Gethsemane: Mt 26:36-46, Mk 14:32-42, Lk 22:40-46; Jesus'
arrest and trial: Mt 26:47 - 27:26, Lk 22:22 - 23:25, Jn 18:2 - 19:16

Friday- Christ is crucified: Mt 27:27-56, Mk 15:16-41, Lk 23:26-49, Jn
19:17-30; Christ is buried: Mt 27:57-66, Mk 15:42-47, Lk 23:50-56, Jn
19:31-42

Saturday- Christ is in the Spirit World: D&C 138:12-19, 1 Peter 3:19

Easter Sunday- The empty tomb: Mt 28:1-10, Mk 16:1-8, Lk 24:1-12, Jn
20:1-10; Mary at the tomb: Mk 16:2-13, Jn 20:11-18; Jesus appears to
disciples: Mk 16:14, Lk 24:36-43, Jn 20:19-25

German Chocolate Pizza

On March 13, I have to teach a class at our Stake Women's Conference. The title is: "Breakfast, Lunch or Dinner? with one basic recipe!", just a fancy name for Cool Rise Rolls. It seems that if someone has never made rolls they don't think they ever can. So the title is to trick them into coming and finding out that they really can make rolls and much more. Do you think it will work? Here's a recipe I'll be using. It's easyand good!!!
German Chocolate Pizza
1/3 of a batch of Cool Rise Roll Dough
14 oz can sweetened condensed milk
1 cup chopped walnuts or pecans
1 cup shredded coconut
1 1/2 cups milk chocolate chips
Spray a 12 inch pizza pan and roll dough out on the pizza pane forming a ridge around the outside elds. Bake at 400 for 5 minutes. Spread about 1/2 (or less) of the can of sweetened condensed milk over the crust, sprinkle on nuts, coconut, chocolate chips and drizzle the remainder of the sweetened condensed milk over the top. Bake at 350 for 12-15 minutes.

Meatball Muffins

Meatball Muffins
These muffins will surprise everyone! Great Italian taste and simple to make!
Steve says, this recipe is a keeper.

1/2 batch of Cool Rise Roll Dough
1/4 to 1/2 cup marinara sauce or spaghetti sauce or tomato sauce seasoned with Italian Seasoning
12 frozen cooked Italian style meatballs
1/2 c. grated mozazarella cheese, of cheese of choice
2 tablespoons butter, melted
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
extra sauce for dipping, if desired, you may want to warm it up
Spray counter lightly with non-stick cooking spray. Roll out a piece of dough (divide dough into 12 pieces, a 1 1/2" ball) into a 5 inch circle. Place 1 tablespoon sauce in the center of each circle. Top with 1 meatball and sprinkle with grated cheese. Pull dough up around filling to completely enclose and pinch to seal. Place seam side down in a sprayed muffin tin, makes 12. Brush each one with butter and sprinkle with Parmesan cheese and Italian seasoning. Let rise for 20-30 minutes and bake at 350 for 20-25 minutes. Serve warm with or without extra sauce.

Chocolate Raspberry Cheesecake

This one is for Kasey's next birthday.....maybe we will try it before then?? Whenever we come across a cheesecake recipe we always think of Kasey. He loves cheesecake. I can get him to do about anything for me if I promise him cheesecake. Anyway Lisa found this recipe and left it on my desk with a note that said, "KASEY'S BIRTHDAY CAKE PLEASE!!!" So before I lose it in this mess of papers I am going to post it so I can find it when the time comes to make it.

July 2010 - Well I did actually make this for Kasey's Birthday this year. It was a hit!!! Lisa actually made 2 boxes of his all time favorite boxed Jello Cheesecake just to make sure he got enough cheesecake. Much to her dismay....the graham crackers or something was rancid and she had to throw it all away. And NO they were not old, she just bought them the week before. So it was a good thing I had made this Cheesecake and that it was good.

I think this recipe has lots of possibilities!! It is a definite keeper!! Baking the cheesecake in water really made it creamy and wonderful. Before when I have baked cheesecakes I felt like the texture was weird and dry...not this one!!

Chocolate Raspberry Cheesecake
1 1/2 c. cream filled chocolate sandwich cookie crumbs
2 T. melted, butter
4 - 8 oz. pkgs. cream cheese, softened
1 1/4 c. sugar
1 c. sour cream
1 t. vanilla
3 eggs, lightly beaten
9 oz. semi-sweet chocolate pieces (1 1/2 c.)
1/2 c. raspberry jam
TOPPING - (AKA: Ganache)
6 oz. semi-sweet chocolate pieces (I prefer milk chocolate - 1 c.)
1/3 c. heavy whipping cream (I added 1 T. corn syrup & 1/2 t. vanilla)
optional: fresh raspberries & whipped cream OR make a raspberry sauce
Place a greased 9 in. springform pan on a double layer of heavy duty foil. Securely wrap foil around pan.
Combine cookie crumbs and butter, press into bottom of prepared pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs, beat on low just until combined. Set aside 1 1/2 cups of batter and pour remaining batter over crust.
In a microwave bowl melt chocolate on 50% power stirring every minute until melted. Stir in jam until well blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter - do NOT swirl. (NEXT TIME I THINK I WILL SWIRL IT) Place springform pan in a large baking pan and fill large outer pan with 1inch of hot water.
Bake at 325 for 65 to 75 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen, cool 1 hour longer.
For topping place, chocolate pieces in small bowl. In a saucepan heat cream just to a boil. Pour over chocolate, whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream and serve.
HaPpY BirThDay KaSeY!!!!!!!!

August 2010 - I made it again.  This time I did swirl in the chocolate.  Just make sure you swirl carefully so as not to disturb the crust.  I also made a raspberry sauce to pour over it.  I used milk chocolate this time and it didn't melt as good as the semi-sweet and it wasn't pretty and shiny like before.....but it was yummy!!

Pork Linguine

Here's a new one from Laurie Charley.
Laurie says, "This was the second time I made this recipe. I made some notes last time and made a couple changes. My whole family loved it! I doubled the recipe to be sure I would have leftovers for my lunch."

Asian Pork Linguine
6oz uncooked linguine
2 tsp. cornstarch
1/2 c. water
2 T. honey
2 T. soy sauce
1/8 tsp. ginger
1/8 c. creamy peanut butter
1 lb. pork loin, cubed
3 tsp. sesame oil (I love sesame oil!)
2 med carrots, sliced
1 med onion halved and sliced
2 cloves garlic, minced
Cook linguine. Sauce:cornstarch, water, PB, soy sauce, honey, ginger, blend and set aside.
Stir fry pork in 2 tsp. oil until no longer pink. Remove from pan. Stir fry carrots,onion,garlic in 1 tsp oil until tender. Add sauce, bring to boil cook and stir 2 min until thickened. Add pork, drained linguine. Stir to coat.

Cheddar Potato Chowder

This recipe came from Laurie Charley. Laurie is my daughter that I share with Marcia. I am Mom #2. Laurie is a wonderful cook. Laurie said, "This soup is one of my families favorites! I found this recipe while doing Weight Watchers so I use low fat cheese to keep the points low. We invited friends for dinner after church tomorrow and this is what I am going to serve, with crescent rolls. I will put all the veggies in the crock pot to cook while at church and then just make the cheese sauce when I get home so it will be quick to serve."
I can't wait to try this one!!!

Cheddar Potato Chowder
2 cups water
2 cups red potato, diced
1 cup carrots, diced
¼ cup onion, chopped
½ cup celery, diced
1 tsp salt
¼ tsp pepper
¼ cup flour
2 cups skim milk
8 ounces reduced fat cheddar cheese, shredded
1 cup lean ham, diced
Combine first seven ingredients. Bring to a boil, reduce heat, cover and simmer for 10-12 min. Place flour in sauce pan whisk in milk, bring to a boil over med. heat; cook and stir until thickened. Remove from heat, add cheese, stir until melted. Stir in ham and cheese mixture into undrained vegetables.
1 c.=4 pt. in Weight Watchers

For the instant pot I cooked the first 7 ingredients on high pressure for 8 minutes and do a quick release of pressure.  Whisk together the flour and milk.  Turn to Saute and stir in the milk mixture.  Cook until thickened.  Stir in the cheese and ham.  

Savory Leek & Ham Quiche

This recipe was sent to me by Laurie Charley. She found this recipe online and changed it up a bit to her liking (this is the changed version). When she was Relief Society President she had a Birthday bash every other month to celebrate those sisters who had birthdays in those months. It was on Saturday and brunch was served. This recipe went over so well, the sisters started spreading the word, and many were looking forward to their birthday month so they could try it.

SAVORY LEEK & HAM QUICHE
1 Tbsp. oil
2 leeks halved lengthwise, cut into 1/4-inch-thick slices
3/4 cup chopped OSCAR MAYER Smoked Ham
1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
1 cup cheddar cheese
6 eggs
1-1/2 cups half-and-half
PREHEAT oven to 375°F. Heat oil in large skillet on medium heat. Add leeks; cook and stir 8 to 10 min. or until tender. Stir in ham. Remove from heat; set aside.PREPARE pie crust as directed on package for unfilled 1-crust pie using 9-inch pie plate. Sprinkle half of the cheese evenly onto bottom of crust. Top with leek mixture and remaining cheese. Beat eggs and half-and-half with wire whisk until well blended; pour over ingredients in crust.
BAKE 35 to 40 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.

Need a NEW Main Dish??? here's a couple to try...

I sent these recipes to Loralyn and I thought you might like them too. I got them off of Realmomkitchen.com. Alisha

Thank you Alisha!!!

South-of-the-Border Chicken & Pasta Skillet
2 cups medium-size pasta
1 chicken breast, cubed
2 cups salsa
4 oz.Cream Cheese, cubed
2 cups corn
1/4 tsp. ground cumin
1 cup Cheese, divided
Cook pasta as directed on package. Cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 6 min. or until done. Add salsa, cream cheese, corn and cumin; simmer on medium-low 6 min. or until corn is heated through and cream cheese is melted, stirring occasionally. Drain pasta; add to skillet with half the shredded cheese. Simmer 3 min. or until heated through. Top with remaining shredded cheese; cover. Remove from heat; let stand 5 min. or until cheese is melted.


Applesauce BBQ Sauce Shredded Pork
1 pork loin (around 3 pounds)
some apple juice, if desired
Applesauce BBQ Sauce
1 cup applesauce
1/2 cup BBQ sauce or ketchup
2 cups brown sugar
6 tablespoons lemon juice
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon
Place pork loin in crock pot and cook on low for 8 hours. Add a little apple juice, if desired. Remove from crock pot and shred. Remove any juice or fat left in crock pot. Place meat back in crock pot and add prepared applesauce bbq sauce. Heat until warm.
To prepare sauce: In a medium saucepan over medium heat, mix applesauce, BBQ Sauce OR ketchup, brown sugar, lemon juice, ground black pepper, salt, paprika, garlic powder and cinnamon. Stirring frequently, bring mixture to a boil. Remove from heat. (Also good with chicken)

The recipe calls for ketchup, but when Alisha made it she said, "I accidently put in BBQ sauce and we loved it". Since the recipe has BBQ in the title, I was just thinking BBQ sauce. Kinda funny! A lot of good recipes come from mistakes.
So with that....you choose which way you prefer to make it!??!?!?!?

Hawaiian Bread

This is a new bread machine recipe that I want to try...
HAWAIIAN BREAD
1/4 cup milk
1 egg, beaten
1/4 cup margarine
1/2 cup crushed pineapple with juice
1 tsp coconut extract
1/2 cup mashed banana
1/3 cup sugar
1/2 tsp salt
1/2 cup instant potato flakes
3 cups flour
1 1/2 tsp yeast
Add ingredients to a bread machine in order given. Bake on sweet bread cycle, light setting.

Notes: If you want something different for your bread machine, this is it.

Number of Servings: 10

Mousse & Parfait Recipes

I found these online and want to try these but haven't yet. So I will file them here until I do....

Peppermint Mousse
1 envelope unflavored gelatin
2 tablespoons cold water
1 cup milk
4 ounces chocolate-covered peppermint patties
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup heavy whipping cream, whipped
Fresh mint and additional peppermint patties, optional
In a large saucepan, sprinkle gelatin over water; let stand for 1 minute. Add milk and peppermint patties; stir over low heat for 5 minutes or until candies and gelatin are dissolved. Add vanilla and salt. Pour into a large bowl; place in freezer for 15-20 minutes, stirring frequently until mixture is cooled and thickened. Beat for 1 minute or until fluffy. Fold in whipped cream. Spoon into serving dishes. Garnish with mint and peppermint patties if desired. Yield: 4-6 servings.
Nutrition Facts: 1 serving (1 each) equals 239 calories, 17 g fat (11 g saturated fat), 60 mg cholesterol, 141 mg sodium, 18 g carbohydrate, trace fiber, 4 g protein.

Peppermint Parfaits
24 large marshmallows
1/2 cup milk
1 teaspoon vanilla extract
Pinch salt
1/4 teaspoon peppermint extract
5 to 8 drops red food coloring
2 cups whipped topping
Crushed chocolate wafers
In a saucepan over low heat, melt marshmallows with milk. Remove from heat; stir in vanilla, salt, extract and food coloring. Chill for 10 minutes; fold in whipped topping. Spoon into individual dishes. Chill until ready to serve. Garnish with chocolate wafers. Yield: 4 servings.

Strawberry Mousse Parfait
2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed, undrained
1 tablespoon plus 2 teaspoons cornstarch
1 can (14 ounces) sweetened condensed milk
2 tablespoons orange juice
1/8 teaspoon red food coloring, optional
2 cups heavy whipping cream, whipped
Place strawberries in a food processor; cover and process until pureed. In a small saucepan, combine cornstarch and strawberries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a large bowl; refrigerate until chilled.
Set aside 1/2 cup strawberry mixture. Add the condensed milk, orange juice and food coloring if desired to the remaining mixture; stir until blended. Fold in whipped cream.
Spoon 1/4 cup cream mixture into each of 12 parfait dishes or cocktail glasses. Layer each with 4 teaspoons of reserved strawberry mixture and 1/4 cup cream mixture. Refrigerate until serving. Yield: 12 servings.

Peppermint Mousse
1 small box (1 ounce) sugar-free instant white chocolate pudding
2 cups nonfat milk
1/2 teaspoon peppermint extract
3-4 drops red food coloring
2 cups nonfat whipped topping
5 crushed peppermint candies (optional) regular or sugar-free
In a medium bowl, mix pudding with milk, peppermint extract and food coloring.
Stir constantly with a wire whisk for 2 minutes.
Refrigerate for 5 minutes.
Add whipped topping and mix well.
Spoon into 5 parfait glasses and serve as is or topped with crushed peppermint candies or a candy cane. .

Gourmet Cupcakes

Excerpted from 101 Gourmet Cupcakes in 10 Minutes by Wendy Paul; Cedar Fort. These recipes came as an e-mail from LDS Living so it is ok to post them as long as you post where they came from too. However, they really do take longer than 10 minutes to make!! Or else I am just really slow!!!!! OR maybe she meant 10 minutes to make the batter???
I haven't made all of these yet; but I want to.
A few hints. When making the Peanut Butter Cup Cupcakes, when adding candy to the center of the cupcake don't push it in, leave it kind of on top of the batter. The batter will rise when baking to cover it. If you push it in there will be no batter on the bottom and the candy sticks to the cupcake liner and isn't nearly as good.
I made a double batch and added Rolos to half of them and then frosted them with Chocolate Ganache. However I used my chocolate Ganache recipe found in the Atkinson Cookbook on page 85. When making Ganache I have found that my family likes it best when I use MILK CHOCOLATE. Ganache goes along way. With one batch I frosted 3 cakes and 16 cupcakes. It keeps well in the refrigerator and then just heat it in the microwave for about 20 to 30 seconds and it is ready to spread again. The other half with the peanut butter cups in them were frosted with the peanut butter frosting and they were yummy. (See photo above)
Chocolate Cream Cupcakes
Chocolate cream cupcakes are simple to prepare, yet elegant and full of rich chocolate flavors.
1 box chocolate cake mix
3 eggs
1 cup sour cream
2 cups heavy whipping cream
1/4 cup powdered sugar
1/2 cup grated chocolate, for garnish
Mix together cake mix, eggs, and sour cream until smooth.
Bake at 350 degrees for 15-18 minutes or until cake springs back when lightly touched.
Cool completely on a wire rack. When cooled, cut the top off and pull out some of the cake filling, leaving a solid wall of cake to support the filling. Whip the cream until stiff peaks form and add powdered sugar. Add whipped cream by the spoonful to the holes of all cupcakes and top with cupcake lid. Frost with desired frosting and garnish with grated chocolate.

Frosting suggestion: Chocolate Ganache
1 cup heavy whipping cream
12 ounces semi-sweet chocolate chunks or chips (I prefer Milk chocolate, I actually used my Ganache recipe on Page 85 of the Atkinson Cookbook))
Heat cream in a saucepan until it comes to a boil. Remove from heat and pour over chocolate in a mixing bowl. Stir to mix together. You can pour it over your cakes warm, or allow to cool slightly and be spread like frosting.

Chocolate Peanut Butter Cup Cupcakes
My neighbor said these cupcakes are sinful. But believe me, they are worth every bite.
1 box chocolate cake mix
3 eggs
1 cup milk
1 bag chocolate peanut butter cups
Mix together cake mix, eggs, and milk. Pour 2 tablespoons batter into paper liners and place a peanut butter cup on top. Fill paper liners 3/4 full.
Bake at 350 degrees for 15-18 minutes or until the cake springs back when lightly touched. Remove from oven and allow to cool on a wire rack. When completely cooled, frost.

Frosting suggestion: Peanut Butter
1 cup peanut butter (chunky or smooth)
1/2 cup butter, room temperature
2 cups powdered sugar
3-4 tablespoons milk or cream
1 teaspoon vanilla extract
Combine peanut butter and butter in a large bowl, mixing together until light and fluffy. Stop mixer before adding sugar.
Add sugar, 3 tablespoons milk or cream, and vanilla. Start slow and mix together, gradually increasing the speed. Mix until smooth and creamy. Add 1 tablespoon milk or cream if frosting is too thick.

Gingerbread Cookie Cupcakes
Feel like you aren't getting enough gingerbread with the holidays? Now you have a new way to satisfy the craving!
1 box spice cake mix
3 eggs
1/3 cup molasses
1/3 cup oil
1/2 cup milk
Mix together cake mix, eggs, molasses, oil, and milk. Pour into paper liners and fill 3/4 full.
Bake at 350 degrees for 15-18 minutes or until the cake springs back when lightly touched.

Frosting suggestion: Orange Cream Cheese
8 ounces cream cheese, softened
1/2 cup butter, softened
3 3/4 cups powdered sugar
1 teaspoon orange extract
1/4 cup frozen orange concentrate
Beat cream cheese and butter until smooth and light. Stop mixer and add sugar, orange extract, and orange concentrate. Start mixer on slow and gradually increase the speed until frosting is fluffy. Frost and refrigerate.

Candy Cane Cupcakes
Make these for any Christmas gathering, and please your friends and family. The white chocolate chunks and crushed peppermint candy add to the taste and texture of the little cake.
1 box white cake mix
3 eggs
1 cup milk
1 teaspoon vanilla extract
1 recipe vanilla buttercream frosting
Peppermint candy for garnish
1 cup white chocolate chunks for garnish
Mix together cake mix, eggs, milk, and vanilla. Pour batter into the paper liners and fill 3/4 full.
Bake at 350 degrees for 15-18 minutes or until cakes are light golden brown.. Remove from oven and cool completely on a wire rack.
Frost with vanilla buttercream frosting and top generously with white chocolate chunks and crushed peppermint candies.

frosting suggestion: Vanilla Buttercream
1/2 cup butter, softened
3 3/4 cups powdered sugar, sifted
3-4 tablespoons milk or cream
2 teaspoon vanilla extract
Place butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds. Stop beating before adding sugar to avoid a large mess.
Add sugar, 3 tablespoons milk or cream, and vanilla extract. Beat frosting starting on slow, increasing yours peed until frosting is nice and creamy. Add up to 1 more tablespoon milk or cream if frosting is too thick.

Chocolate Mousse Ice Cream Ball

I saw one of these online and it looked so good...but it was made with liquor and weird ingredients I had never heard of. So here is my revision. I think it turned out yummy!!!! Let me know what you think.....
The chocolate mousse part doesn't freeze solid, it stays velvety soft with the center ice creams frozen solid. Next time I am going to make it with some kind of carmel ice cream and top it with crushed heath bar. You can change the flavors of ice cream & toppings according to your tastes.

CHOCOLATE MOUSSE ICE CREAM BALL
1 1/2 c. semi-sweet chocolate chips
5 eggs, separated & at room temperature
1/4. c. Hershey's chocolate syrup
2 T. sugar
3 c. vanilla ice cream
3 c. peppermint ice cream (I used RoeAnn's candy cane yogurt), or flavor of choice
Crushed candy canes, or topping of choice

Line an 8 cup glass measuring cup (Large batter bowl) with plastic wrap. I used the heavier Glad Press N Seal wrap and it came out fine. Don't worry about the wrinkles. Melt the chocolate chips in the microwave at 50% power stirring every minute for 3 minutes or until melted and smooth. Whisk in the egg yolks and chocolate syrup. In mixer beat egg whites until soft peaks form. Gradually add the sugar one tablespoon at a time, continue beating until stiff peaks form. Add the melted chocolate mixture to the egg white mixture and whisk together with mixer until well blended. Spoon the mousse into the prepared batter bowl. Freeze for one hour, or until the mousse is firm enough to spread up the sides of the bowl and forms a hollow shell. Return the bowl to the freezer until the chocolate is firm.
Slightly soften the first layer of ice cream & spread it over the chocolate mousse leaving the center hollow. Return to freezer, and repeat for the second layer of ice cream filling the hollow cavity full of ice cream. Cover with foil and freeze until solid. These can be frozen for several months, if desired. But I doubt you can wait that long to eat them.
Several hours before serving, invert the bowl onto a serving platter. It is best if the platter has an indented center, a large plate works nicely and keeps it from sliding off and keeps any melted ice cream from running all over. (I learned this after having put it on a flat platter and then had to move it...that is why the above photo has messed up edges.) If it doesn't want to come out of the bowl dip the bowl briefly in hot water and then invert onto the platter. Remove the plastic wrap and smooth the chocolate with a spatula. Return to freezer until firm. Decorate with crushed candy or decorations of choice. Remove from the freezer about 20 minutes before serving. Cut into wedges and serve.

My latest creations......Christmas baking.....Parties...

Steve's annual German Chocolate Cake
Chocolate Ganache Snowman Cake
Gourmet Cupcakes....Chocolate Peanut Butter Cup and Rolo Chocolate Ganache
Chocolate Mousse Ice Cream Ball
Recipes will soon be posted.....

Peppermint Marshmallows

Found this recipe on the internet. Marcia has made them and recommends them, her recipe is the same except doubled. She says they are especially good in Hot Chocolate!!

PEPPERMINT MARSHMALLOWS
1/2 cup confectioners' sugar
1/3 cup cornstarch
2 (1/4 ounce) envelopes unflavored gelatin
1 1/3 cups sugar
2/3 cup light corn syrup
1/2 cup crushed peppermint candy
1/8 teaspoon salt
Into a small bowl, sift together the confectioners sugar and the cornstarch; line a 13X9 inch baking pan with non stick foil and spray foil with non stick cooking spray; sift 2 tablespoons of the sugar/cornstarch mixture into the pan, tilting to coat the pan; set the rest of the mixture aside for later.
Place 2/3 cup water in a large bowl; sprinkle with gelatin; let soften for five minutes.
In a medium heavy bottomed saucepan, heat sugar, corn syrup, candy pieces and salt over medium heat until sugar and candy pieces are dissolved, stirring occasionally; slowly mix into bowl with gelatin.
Beat gelatin/sugar mixture on high speed with electric beater until light and fluffy, about 15 minutes; spread into prepared pan and smooth top; dust with 2 tablespoons of the reserved sugar/cornstarch mixture and let set at room temperature for 2 hours.
Lift marshmallow block from pan using foil; with a wet knife, cut into six squares.
Spread remaining sugar/cornstarch mixture onto a baking sheet; invert marshmallow blocks onto baking sheet and cut each square into 9 smaller squares.
Toss marshmallows in sugar/cornstarch mixture and set on a pan to set for an additional hour; store loosely covered at room temperature.

Chocolate Mint Creams

This recipe came from my recipe buddy, Marcia McCormick

Chocolate Mint Creams

1 1/4 cups flour
1/2 tsp baking soda
2/3 cup brown sugar
6 TB butter
1 TB water
6 oz (1 cup) semi-sweet chocolate chips
1 egg
1/2- 3/4 lb pastel mint kisses

Sift together flour and baking soda. In medium pan heat and stir brown sugar, butter, and water over low heat until butter is melted. Add chocolate chips and continue to heat and stir until chocolate is melted. Pour into large mixing bowl and let cool for 10-15 minutes. Beat egg into chocolate mixture, then stir in flour mixture (dough will be soft). Cover and chill for 1-2 hours or until easy to handle. Shape into 1" balls and place 2" apart on ungreased cookie sheet. Bake 350* for 8 minutes. Remove and immediately top each cookie with a mint. Return to oven, bake about 2 more minutes. Swirl melted mints to frost cookies. Don't overbake!

Minnie Mouse's Famous Chewy Cheese (Chocolate) Chip Cookies

In September Katie went to Disneyland. In Minnie Mouse's house she saw this recipe and so she took a picture of it and then when she got home she made them for family and everyone at work. They are quite tasty!!!

MINNIE MOUSE'S FAMOUS CHEWY CHEESE (CHOCOLATE) CHIP COOKIES
2/3 c. shortening
2/3 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
2 t. vanilla
3 c. sifted flour
1 t. baking soda
1 t. salt
10 oz. semi sharp cheddar cheese chips OR 10 oz. milk chocolate chips
Mix, shortening, butter, sugar, eggs and vanilla. Stir in dry ingredients. Add chips. Spoon onto cookie sheet and bake at 375 for 10 minutes.

French Chewy (Taffy Pull)

I need to get this recipe on here before I loose it again. Years ago, Alan & MaryKaye Brown came to a mutual activity and we pulled taffy. It was amazing and fun!!! Well we did it again recently. This is so good!!! Nice group activity, enough to keep about 10 to 15 people busy for an hour...

FRENCH CHEWY (TAFFY PULL)
Put in large heavy pan:
6 c. sugar
1 pt. cream
2 c. corn syrup
20 shaves of parafin wax
Stir ONLY once and place on high heat. Turn pan occassionally but DO NOT STIR, reduce heat to medium. Test in cup of cold water, when stretches & snaps off it is ready (About 290 degrees)
Mix together:
1 pkg. knox unflavored gelatin
1/3 c. water
Stir until dissolved and set in glass bowl by pan to keep warm.

Remove pan from heat and add gelatin mixture and 1 lg. T. real butter.
Stir well and then pour onto 5 or 6 BUTTERED plates. OPTIONAL: If you want a variety of flavors you can add 1/2 t. extract to each plate (Mint, orange, lemon, vanilla, etc.)
Allow to cool until cool enough to handle.
Wash hands in cold water and leave damp. Do not grease your hands, use more water as necessary.
Then pull the taffy between to people. Pull, grab center and throw!!
Pull until it is hard to pull and before it breaks. Twist into a long rope. Cut with scissors. Wrap in waxed paper. This stays soft and chewy and is so good!!!

Goumet Pumpkin Spice Cupcakes

Cindy Vickery shared this recipe on Facebook. Yummy!!!

GOURMET PUMPKIN SPICE CUPCAKES
1 Spice cake mix
1 c. pumpkin
1 t. vanilla
2 eggs
1/2 c. milk
1 c. semi sweet chocolate chips
Mix well and scoop into cupcake liners. Bake at 350 for 20 minutes. Cool and Frost with cream cheese frosting.

Tomato Cake

This recipe also originally belonged to Ardeth Mouritsen and was shared with me by Christina Church. This is Christina's husband's favorite cake. Jimmy has always had one of these for his birthday cake EVERY year!!!

TOMATO CAKE
2 c. sifted flour
1 1/3 c. sugar
4 t. baking powder
1 t. soda
1 1/2 t. allspice
1 t. cinnamon
1/2 t. cloves
1/2 c. shortening
1 c. condensed tomato soup
2 eggs
1/4 c. water

Sift together dry ingredients. Add shortening and soup. Beat 2 minutes, scraping the sides and bottom constantly. Add eggs & water. Beat 2 more minutes. Pour into 2 - 9" OR 1- 9x13" sprayed pans. Bake at 350 for 25 minutes.

CREAM CHEESE FROSTING
Beat together:
2 - 3 oz. cream cheese
1 T. milk
Gradually beat in:
2 1/2 c. powdered sugar
Add:
1/2 t. vanilla
Mix well and frost cooled cake.

Domino Dots

This recipe came from Char Adams. She made them for our fireside at her daughter, Karin's request. These are wonderful!!! For some reason I thought Karin said they were Dunkin' Dots???? Karin had to set me straight.

DOMINO DOTS
Place in Bread Machine in this order:
1 c. hot water
2 T. butter, softened
1 egg
3 1/4 c. bread flour
1 t. salt
1 T. yeast
1/4 c. sugar
Set on DOUGH setting. When dough is done, remove dough to lightly oiled surface, cover and let rest for 10 minutes.
Divide dough into 16 to 24 balls. Roll balls in melted butter and then in a mixture of cinnamon and sugar. Place on greased baking sheet. Cover and let rise for 30-40 minutes. Bake at 375 for 12 to 15 minutes. Drizzle with frosting.

Brownie Milk

My MIA MAID class was incharge of the Oct. fireside. We served Brownie Milk and Domino Dots. Both were great!!!!
This recipe originally belonged to Ardeth Mouritsen. It then passed to her daughter Sharon Church who then passed it to her daughter in law Christina Church and her daughter Ciarra brought it to share with all of us. (all 4 of these amazing gals are in my ward) This is good stuff!!! It could put Hershey's Syrup out of business!!!!!

BROWNIE MILK
1/2 c. cocoa
1 1/2 c. sugar
1/2 t. salt
2 c. water
1 t. vanilla
Cook all ingredients, except the vanilla, for 10 minutes after it boils. (cook longer if you want it thicker for ice cream topping) Remove from heat and stir in vanilla. Store in refrigerator. Add to milk according to taste. Serve hot or cold.

Molasses Glazed Chicken

Here's a new recipe I want to try.

Molasses Glazed Chicken

1/4 c ketchup
1/4 c cider vinegar
2 tbsp. molasses
1 garlic clove, crushed
2 tsp. low sodium soy sauce
1/4 tsp. Tabasco sauce
2 ½ pounds chicken

Mix all ingredients together , add chicken and refrigerate at least 2 hours Preheat oven to 450 degrees ,arrange on a cookie sheet lined with foil for easy clean up and bake from 30 to 45 minutes until done Perfect served with your favorite salad, rice or potato dish.

Grilling Information:

To grill, cook over low heat turning chicken every 3 to 5 minutes until juices run clear - approximately 20 to 30 minutes.

To grill rather than in the oven, prepare in the morning and in the evening, when you’re ready to eat, just barbeque and enjoy!

Pesty Fruit Flies???? and other remedies using vinegar

In comes the fruit and with it come the fruit flies......
This little remedy works quite nicely to get rid of them.....but I know by next year I probably won't remember it.

Put 1/4 c. of apple cider vinegar in a custard cup
add a little bit of dish soap
add a little water to create some suds on top
set on the counter to attract the fruit flies
add a little more water occasionaly to reactivate the suds

Another method was to put apple cider vinegar in a bowl and cover with saran wrap. Cut a couple slits in the saran wrap so the fruit flies go in.

Home Remedies Using Vinegar
Anytime of the year is a great time to be using vinegar, but summertime has its own special uses for vinegar. Put white vinegar in a spray bottle and use it as a soothing sunburn remedy, and as an antiseptic for insect bites (including bee stings). This remedy is also good for cuts and scrapes. A half-cup of vinegar mixed with a pint of water will also help ease the rash of poison ivy and poison oak.
Plain white vinegar can also be used as a soothing aftershave and it will also help tone the skin of the face as well if mixed with an equal portion of water. If freckles are a problem, vinegar will also help lighten them. Brushing the teeth a few times a week with vinegar will help get rid of bad breath. Brushing with vinegar will also act as a natural tooth whitener. If one rubs vinegar on the fingernails (or toenails) beforehand, nail polish will last longer.
To help relieve a backache pour two cups of vinegar into hot bathwater and soak in it for about a half an hour. For other aches and pains, after boiling some apple cider vinegar with a teaspoon of cayenne pepper, let that cool and then use it as a compress on an affected area or joint. Using vinegar in a compress will also help ease the pain and discomfort of muscle aches, headaches, sprains, and muscle cramps.
For the aged, a teaspoon of onion juice mixed with a couple of teaspoons of vinegar will make age spots fade in a couple of weeks. A good ointment for arthritis consists of two egg whites, a quarter-cup of olive oil, and a half-cup of apple cider vinegar. Apple cider vinegar is also good for osteoporosis because of its mineral content. A general “tonic” for osteoporosis and general good health is two or three teaspoons in a glass of water.
Using vinegar as a tonic of sorts is a great way for a person to try to stay healthy. In addition to the above remedies, vinegar is also a good source of minerals, pectins and flavonoids. The pectin and amino acids in vinegar are also thought to be a viable way of reducing cholesterol. This same tonic will also aid in cancer prevention, colds, constipation, and coughs.
Overall, using vinegar is a great way to help maintain good physical health. Vinegar, either white vinegar or apple cider vinegar, has scores of useful and beneficial properties. All of them are safe, effective, and easy to use, no matter the age or health of the particular individual. Anyone from infants to the elderly can use and benefit from using vinegar.
Apple Cider Vinegar, is rich in minerals and trace elements, potassium, calcium, magnesium, phosphorous, chlorine, sodium, sulfur, copper, iron, silicon and fluorine. Also rich in Vitamin C, Vitamin E, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6 and beta-carotene, amino acids and roughage. Apple Cider Vinegar has been used to cure ailments for centuries, as a powerful cleansing agent of toxins and a healing elixir. Apple Cider Vinegar is helpful for metabolism, reducing cholesterol, reducing water retention, regulating blood pressure and helps with blood circulation. Apple Cider Vinegar is a successful remedy for many ailments including, allergies, sinus infections, acne, flu, chronic fatigue, acid reflux, sore throats, arthritis, and gout. Apple Cider Vinegar also breaks down fat and is widely used to lose weight. It also gives your complexion a healthy, rosy glow when you drink it regularly. Usual Dosage: 2 TBLS of Apple Cider Vinegar in 8 oz of water or juice 3x a day. The taste is strong that is why you should mix it with water or juice. Some people add it to tea . With apple juice, it tastes like a glass of cider.
Garlic, is a natural remedy for lowering harmful cholesterol. Garlic can guard against heart disease by preventing the formation of fatty deposits in the arteries. Regular amounts of garlic can help the body fight off infections. Garlic can also help to fight off colds.
Honey is great for boosting energy and supporting good health. Honey one of the best natural remedies for sore throats, coughs and general cold symptoms.
Here is a wonderful Apple Cider vinegar, garlic, honey remedy
Put the following in a blender...
1 cup apple cider vinegar
1 cup raw honey
8 cloves garlic
Mix on high speed for 60 seconds. Pour mixture into a glass container. Seal and leave in the refrigerator for five days. Normal dosage is two tsp. in a glass of water or fruit juice, grape or orange juice three times daily.
Apple Cider Vinegar, garlic and honey are three of the most important natural remedies for healing the bodies ailments. If taken daily these three products can cure many of your health problems. You can take them
alone or mixed together. Take them daily and you will see a big improvement in your overall health.
Soothe a sore throat:
Put a teaspoon of vinegar in a glass of water. Gargle, then swallow. For another great gargle: 1 cup hot water, 2 tablespoons honey, 1 teaspoon vinegar, gargle then drink.
Treat sinus infections and chest colds:
Add 1/4 cup or more vinegar to the vaporizer. (Be sure to check vaporizer instructions for additional water measurement.)
Skin burns:
Apply ice-cold vinegar right away for fast relief. Will prevent burn blisters.
Chest congestion:
To clear up respiratory congestion, inhale a vapor mist from steaming pot containing water and several spoonfuls of vinegar.

Fruity Pancake Syrup........and Queezeable Honey Butter

Karla, Do you know how to make fruit syrup for pancakes? I found a recipe online and you add poilet paper to it. I didn't think that would go over too well with Toby. I don't know if I would want to eat something with toilet paper in it either. Weird. Alisha

Alisha, Actually I do have this recipe that I've been meaning to try.

Huckleberry Sauce
2 c. huckleberries or any kind of berries
1/3 c. sugar
2 T. lemon juice
Bring to a boil. Reduce heat & simmer for 5 to 8 minutes. (I'm not sure but I think you would need to add some water to this? and then I would strain the berries after cooking so I had a nice clear syrup)
Then mix together:
2 T. cornstarch or clear jel
1 T. water
Slowly add to the huckleberry mixture and continue to cook til thickened.

Also in the Atkinson cookbook on page 59 there is a "Rich Maple Sauce". I think you could use any flavor of extract instead of maple and it would be good????
Also on page 94 "Strawberry Topping" is a great recipe for a fruit sauce. If you don't want fruit in it you can leave out the berries.

Also on the same piece of paper I wrote down this idea for Easy Squeeze Honey Butter.
1 bottle of squeezeable margarine - Remove about 1/4 from the bottle and then add 1/4 c. honey. Stir well and then simply squeeze onto biscuits, toast, cornbread, etc.
I wrote these down when I was at the hotel in Denver. I think I was watching the Paula Dean cooking show. She does have a web site that probably has the actually recipes if you have any questions.

Anyway hope this gives you some ideas....let me know what you do and how it turns out.
I don't think I would put toilet paper in anything I was going to eat?? Was it maybe wanting you to use toilet paper to strain it or something and then throw it away??? Strange!!!
Good luck! Aunt Karla

From: Alisha Youngberg
Sent: Thursday, August 27, 2009 3:14 PM
Subject: Re: syrup
For the "Strawberry Topping" in the cookbook, can you substitute cornstarch for clear jel? Is it a 1:1 ratio?

Yes you should be fine using cornstarch. It may take a little more. The advantage to clear jel is that it will not separate or change texture even when refrigerated.
I do have another recipe that I used to use before I got this one. and it does call for cornstarch.
Here it is.....
Strawberry Pie (an old recipe from Margaret Vickery)
1 3 oz. box Strawberry Jello
2 c. water or juice from strawberries
1/2 c. sugar
2 T. cornstarch (heaping)
strawberries
Mix together the first 4 ingredients and boil. Let sit until real thick. Add berries and put in pie shell. Refrigerate until set up. Serve topped with whipped cream.
I used this recipe in place of Danish Dessert. Which is what I always used to use for a filling for cake.

Blackberry Pie Filling.....or whatever kind of berry????

Lisa called this afternoon and she came home with a gallon of blackberries after fighting off all those thorns!!! She wanted to make canned pie filling because Blackberry Pie Filling is Kasey's favorite dutch oven cobbler ingredient and it is expensive to buy. Here's what we came up with. This was YUMMY and made 7 pint jars full.

BERRY PIE FILLING
5 c. water, more after cooking as needed, (we added about 1/2 c. more)
1 gallon Blackberries, or any berry
1 1/2 c. clear jel (regular, non-instant)
4 c. sugar
3/8 c. lemon juice
Wash berries. In 9 qt. pot bring water to boil. Add berries and boil 1 minute. Drain berries and return juice to cooking pot. In a separate bowl, completely mix together the clear jel and sugar. Then add dry ingredients to the juice and stir well. Cook over medium high heat, stirring often until mixture thickens and starts to boil. Add lemon juice and boil for 1 minute, stirring constantly. Fold in berries and add more water until desired consistency is obtained. Fill canning jars and water bath for 35 minutes for pints or quarts.

Cranberry Sauce with Lime & Ginger

This sounds like a good Thanksgiving Recipe?? It also came from Toddi. I hope to try it.
Cranberry Sauce with Lime and Ginger
(Can be made several days before the feast)
½ cup water
½ cup sugar (I use splenda)
½ cup maple syrup (I use sugar free syrup)
1-1/2 teaspoons finely shredded lime peel
2 tablespoons lime juice
3 cups (1 – 12 ounce package cranberries)
2 teaspoon minced fresh ginger
1. Stir together water, sugar, maple syrup, lime peel and lime juice in a heavy, medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered for 3 minutes or until sugar has dissolved.
2. Add cranberries and continue to simmer, uncovered, for 5 minutes, stirring occasionally. Stir in ginger. Simmer uncovered 6 minutes more or until berries have popped and mixture starts to thicken, stirring occasionally.
3. Remove from heat and let cool. Makes about 2-1/3 cups (fourteen 2 T servings)
Make-Ahead Tip: Cover and chill for up to 3 days. Bring to room temperature for 30 minutes before serving.

Jambalya

I got this recipe from Toddi Kendall Mellenthin, a lifelong friend. I havent' tried it but another friend has and loved it.

Jambalya (Serves 6)
(I Double the Recipe and actually add a bit more meat and vegetables than recipe calls for.) I also make this same recipe without the meat and add some of your other favorite vegetables to make a Vegetarian Jambalaya.
2 T Virgin Olive Oil
1 full boneless chicken breast (bite size pieces)
¾ lb Polska Kabasyla
16 Frozen Cooked Shrimp (no tails)
1 Celery Heart or 4-5 stalks chopped
1 medium yellow onion (cubed)
1 green bell pepper (cubed)
4 minced cloves garlic
1 Can (14 oz) chicken broth
1 T. Cumin or Chili Powder
Couple shakes of Tabasco
1 – 28 oz diced tomatoes
1 bay leaf
6-8 sprigs of thyme
2 T. Gumbo Filet
Scallions to top or green onions


Heat Olive oil. Brown chicken and sausage 3 – 5 minutes. Remove from pot. Add more olive oil to pot and add celery, onion, green pepper and garlic and cook for 3 – 5 minutes.
Add chicken and sausage back to pot.
Add broth and seasonings and herbs and tomatoes.
Bring to boil and then reduce to simmer. Stir Gumbo filet powder in and cook 3 minutes.
Take Bay Leaf out.
Put shrimp in at very end and cook for 3 minutes
Serve Jambalaya over Rice.

Green Tomato Raspberry Jam

This recipe is a little different than the one in Mom's cookbook. My cousin Sonya Hill sent this to me last fall, but I had already pulled out my tomato plants.

Green Tomato/Raspberry jam
4 1/2 Cups ground green tomatoes
3 Cups white sugar
mix the above together and boil for 15 minutes, stirring constantly.
Add: 1 Tablespoon lemon juice
1 large box Raspberry jello
Stir and heat - - put in sterilized jars. This fills about 7 half pints.  Water bath for 15 minutes (for 2,000 ft. elevation) or refrigerate and use within 1 month.

Sonya wrote, It tastes just like raspberry jam, except the seeds are much softer.

Chocolate Zucchini Cake

Jake made this cake for the fair and earned himself a blue ribbon. The recipe came from Lisa's Grandma, Joyce Simmons. Enjoy!
CHOCOLATE ZUCCHINI CAKE
3/4 c. margarine or butter
3/4 c. oil
1 3/4 c. sugar
2 eggs
1 t. vanilla
2 c. grated zucchini
1 t. baking soda
1/2 t. baking powder
5 T. Hershey's Cocoa
1/2 t. cloves
1/2 t. cinnamon
1/2 t. salt
2 1/2 c. flour
1/2 c. buttermilk (1 T. Lemon juice added to 1/2 c. milk)
Topping
1 c. Hershey's semi-sweet chocolate chips
1/2 c. shredded coconut
1/4 c. caramel topping
Cream together butter & sugar. Add eggs, oil, vanilla & zucchini. Beat for 3 minutes. Add dry ingredients and beat for 3 more minutes. Add buttermilk and beat for 3 more minutes. Place in a greased 9x13 baking dish or muffin pan. Sprinkle chocolate chips and coconut on top of unbaked batter. Bake at 325 for 40-45 minutes (20 minutes for muffins). Remove from oven and drizzle with caramel topping.

Frittati

Nope!!! I don't know exactly how to pronounce it but, a frittati is; a filling omelet which requires only a few eggs, a little flour and a handful of vegetables. It is an Italian dish. So if you have an over abundance of ZUCCHINI, here is a recipe for you!! I found this recipe last year and really liked it. I made it for breakfast today....trying to use up some zucchini!!! As you can see for the 2 of us I should have made a half of a batch.
FRITTATI
1 c. Bisquick
1 c. grated zucchini
1 small onion, grated
1/2 c. oil
1 c. grated cheese
1/2 t. salt
1/8 t. pepper
4 eggs
Combine all ingredients, except the eggs, and mix well. Beat the eggs until fluffy. Add the other ingredients to the eggs and stir well. Spray a casserole or souffle dish. (I used an oval 1 1/2" deep casserole dish). Bake at 350 for 30 to 40 minutes, until the center is cooked and the top is golden brown. Serve warm.

Steve likes to put catsup or salsa on it. I like it plain.

Mellow Jello

This evening the entire Vaughn and Janet Youngberg Family came to our home after swimming and boating at Black Canyon Dam. Dan & Loralyn were incharge of the meal and they made this yummy jello salad. It was a hot day and this hit the spot, cool and refreshing. Thanks for sharing Dan & Loralyn!!
MELLOW JELLO
1 Large box of Orange Jello - Mix as directed on box
1 Large box of Cook & Serve Lemon Pudding - Mix as directed on box
While both mixtures are still warm stir together. Pour into a 9x13 pan. Chill until set. Top with cool whip. Garnish with mandarin orange slices. Serve.

August 2009 - I made this with Lime Jello and it was really good too!! I really think any flavor would be good. I made it in 2 8x8 pans. One for us and one to share.

Golden Egg Bread

A couple weeks ago Katie, Lisa, Kara, a couple friends and I went to the Taste of Home Cooking School. It was fun and I found this recipe in my goodie bag. I've tried it a couple of times and like it! Sometimes bread machine recipes don't work in other people's bread machines. I think it would be great for French Toast or grilled cheese sandwiches!! Or just make the dough and take it out and make into rolls. I rolled the dough out like I was making cinnamon rolls but I just spread it with butter and rolled it up. I sliced it into 12 pieces (with a little piece left for Steve to eat, because he loves roll dough). Then I put each piece into a sprayed cupcake pan. I let them rise a little and then baked them at 350 for 12 - 15minutes.

Golden Egg Bread
3/4 c. warm water
2 eggs
3 T. canola oil
3 1/2 c. bread flour
3 T. sugar
1 1/2 t. salt
2 1/4 t. yeast
Place in bread machine in order listed or as your bread machine recommends. Select basic bread or dough only setting. Because of the addition of eggs you should not use time-delay settings. When mixing you may want to check the dough and add more flour or water as needed 1 T. at a time. (I didn't add anything!)

Tunnel of Fudge Bundt Cake

Another one to try.....this one is from scratch.....

Tunnel of Fudge Bundt Cake
1 3/4 c. butter, softened
1 c. sugar
1/2 c. brown sugar
2 1oz. squares unsweetened chocolate, melted and cooled
6 eggs
2 c. powdered sugar
2 1/4 c. flour
1/2 c. cocoa
2 c. chopped pecans
Combine butter, sugar and brown sugar, beat until mixture is light and fluffy. Add melted and cooled chocolate, beating until combined. Add eggs one at a time beating throughly after each addition until eggs combine with butter mixture (this can take some time). Gradually add powdered sugar, mixing well. Stir in flour, cocoa and pecans by hand or lowest speed on mixer until blended. Spray bundt pan and pour in batter. Bake at 350 for 50 to 60 minutes, until crust looks dry and shiny (this cake has soft fudge center so a toothpick test won't work). Cool cake in pan on rack for 1 hour. Invert onto serving platter. Cool completely. Sprinkle with powdered sugar.

Citrus Bundt Cake

I clipped this out to try...haven't tried it.....but don't want to loose it. It sounds good!!!

Citrus Bundt Cake
Glaze
1/4 c. butter, melted
2/3 c. sugar
1/3 c. orange juice
1 t. lemon or orange zest
Combine all ingredients in sauce pan. Stir constantly on medium heat, until sugar is dissolved. Set aside. (I will cook this in the microwave.)

Cake
1 Lemon cake mix
1 small box vanilla instant pudding
4 eggs
3/4 c. orange juice
1/2 c. oil
1 T. lemon zest
Combine all ingredients and mix until well blended. Pour into a sprayed bundt pan. Bake at 350 for 50 to 60 minutes. Using a fork poke holes every 2 inches into cake. Pour glaze over cake while the cake is still warm and in the pan. Allow cake to cool completely before turning cake out of the pan. Dust with powdered sugar.

5 Minute Chocolate Mug Cake

Well I have received this recipe several times on my email and Connor and I decided to try it today. It was a hit!!! Connor loves cake....and this one was a winner!!!

one for Connor and one for Grandma!!!!
YUMMY!!!!!
The most dangerous cake recipe.......
5 MINUTE CHOCOLATE MUG CAKE

1/4 c. flour
1/4 c. sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a splash of vanilla extract
1 large mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake may rise over the top of the mug, but that's ok!

Allow to cool a little, and tip out onto a plate. (this can serve 2 if you want)

And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
ENJOY!!

Cilantro Rice

I made up this recipe last summer to go with my Mexico Pinto Beans. I thought I had lost my notes and would have to make them up again....but I just found them in the camper. :) This freezes great!! I make a big pot full and then I freeze it in ziploc bags and pull it out and warm it up in the microwave.

Cilantro Rice
Cook a big pot of rice.
Add to warm rice:
a bundle of chopped cilantro
a grated onion
small can of diced green chilies
juice of 1 lime and a little zest of the rind too
sometimes I add a can of black beans (rinsed & drained)

Mexico Pinto Beans

Since I have cases of Canned Pinto Beans in my storage room I decided I should figure out another recipe to use them. We enjoy eating at Costa Vida and we really like their pinto beans. So last summer I made up this recipe and then I lost my notes...I just found them in the camper...so before I loose them again.

Mexico Pinto Beans
2 large cans Pinto Beans (rinse & drain)
Stir in:
1 can chicken broth
1/2 to 1 t. garllic powder
2 T. grated onion
1 T. grated jalapeno pepper
1/4 c. brown sugar
Heat in microwave until warmed through. Serve.

Chocolate Crunch

I found this new recipe that I want to try. It is a lot like "Butterscotch Delight" which is one of our favorites.

Chocolate Crunch
1 cup margarine
1/2 cup brown sugar
2 cups flour
1 cup walnuts, chopped
2 8-ounce packages cream cheese
2 cups powdered sugar
2 cups Dream Whip
2 5 1/2-ounce instant packages chocolate pudding mix
5 1/3 cups milk
Whipped topping
Maraschino cherry

Preheat oven to 325 degrees F. In a large mixing bowl, cream together margarine and brown sugar. Mix in flour and nuts. Press into a 9 × 13-inch dripper pan and bake for 15 minutes or until lightly browned.

In a separate bowl, beat cream cheese to soften. Add powdered sugar and cream together until smooth. Whip Dream Whip according to package directions and fold into cream cheese mixture. Spread mixture over top of cooled crust and chill for 20 to 30 minutes.

Mix together pudding mix and milk in a large bowl. Whisk with a wire whisk until mix is dissolved. Allow to thicken slightly. Pour pudding mixture on top of chilled cream cheese mixture. Chill until firm. Cut in 24 pieces. Garnish with whipped topping and a cherry.

Authentic Italian Pasta

When Cindy Vickery was in Australia she learned to make Authentic Italian Pasta.
She sent me a few notes about it....and I am cleaning up my email and decided to put the notes here for safe keeping.
Today, I went to the home of a lady in our branch (Italian) and had her show me how to make ravioli. We made enough dough to make fetuccini and cannelloni as well!!!! ") She also made a creamy cheese sauce that is so yummy....I hope I can make it as good sometime. Now I'm ready to buy a pasta maker. Sure makes it thin and pretty.

Hi! Well, Milva uses a hand pasta maker that is imported from Italy. She told me that I should get one before coming back over....:) Spoken like a true Italian of course! :) I was wondering about a kitchen aide one....but have decided I'd go with what the `pro' suggests. It sits on your counter and is hand cranked. One side makes flat sheets and then there are two cutters on the opposite side for fetuccini and a smaller one for a spagehtti size. Using the same egg pasta dough, you can make all of these different types of pasta. Cannelloni are tubes...you cut a rectangle looking piece about 4"x3", fill them with a filling, roll and lay them in a dish as for enchiladas and bake them in a sauce.....we used the same filling today as for the ravioli which was a spinach/ricada cheese one, but you can use a meat filling as well. One thing I've learned here, there are a dozen or more common Italian sauces that you can serve your pasta with. When I came here I had no clue how many there were....I have been so used to using only a tomato based spagehtti sauce with ground beef which is a Bolanaise sauce. Today we made this creamy cheese one that uses...butter, blue cheese, grated parmesan cheese and cream, thickened with a little cornstarch and water. Wow. Good. I just came to the computer to write down the recipes when I read your e-mail. I need to convert the grams into cups and oz. Milva doesn't measure anything...I sortof estimated amounts as she put them in. She also told me of a pasta dish where you saute mushrooms, green pepper, sundried tomatoes and sliced black olives in olive oil with a little basil and salt. When done, mix with hot cooked pasta and loose (freshly grated) parmesan cheese (probably 1 cup???). Mix the cheese with the hot vegies and pasta to melt. Serve. Sounds easy, but good huh. Everything Milva makes is wonderful. I probably have ten different things that she has taught me while here. I'm going to put them into a `Milva Cookbook' and when I get it done, I will share it with you ! ")

Sunflower Coffee Cake

I saw this on TV today in my hotel room in Denver....hope I remember everything.....they made it with orange but I think lemon would be good too.

SUNFLOWER COFFEE CAKE

1 16.3 can of refrigerator biscuits (Pillsbury Grand Flaky Layers)
2 T. melted butter + more for the pan
1/4 c. chopped pecans or walnuts
1/3 c. sugar
2 t. orange or lemon zest
GLAZE
1/2 c. powdered sugar
2 oz. cream cheese
2 T. orange or lemon juice, more as needed
Butter a 9" cake pan. Place one biscuit in center of pan. Cut the remaining biscuits in half and place in pan around the center biscuit to form a sunflower. Brush with melted butter. Mix together the nuts, sugar and zest and sprinkle over the biscuits. Bake at 350 for 20 minutes, 'til lightly browned.
Stir together glaze ingredients and drizzle over warm coffee cake.

Camping Vegetables

Some recipes I found on Paula Deen's that I want to try out this summer on a camping trip.

COAL ROASTED SWEET POTATOES
4 lg. sweet potatoes, split but not cut through
1 cube butter
3/4 c. brown sugar
Place each potato on 2 layers of heavy duty foil. Top each one with 2 T. butter and 2 to 3 T. brown sugar. Wrap in foil and place on hot coals for 1 hour, until soft and cooked through.

ZUCCHINI OR GREEN BEAN BUNDLES
1 T. butter, per person
salt & pepper & Silly salt
1 lightly peeled & thinly sliced zucchini, per person OR 1 c. green beans, per person

Place zucchini or green beans on a square of heavy duty foil. Top with butter. Sprinkle with salt & pepper & Silly salt. Wrap in foil & place on hot coals for 10 minutes for zucchini or 15 minutes for green beans.

Crock Pot Scalloped Potatoes

I wanted to make scalloped potatoes but I wanted them to cook while I was at church. So this is what I did. Everyone liked them!

Crock Pot Scalloped Potatoes
Spray crock pot. Layer in crock pot:
6 large peeled & sliced potatoes
1 grated onion or dry onion flakes
1 1/2 c. grated cheddar cheese
1/2 c. Parmesan Cheese
Make Sauce:
Melt 1/4 c. butter
Add:
1/4 c. flour
3/4 to 1 c. milk
1 t. salt
1/2 t. pepper
Stir, heat slightly in microwave and pour over potatoes.
Cook on high 3 to 4 hours until cooked through.

Maple Glazed Carrots

Marcia got this recipe in the newspaper. They are yummy!! These are great served with Maple Chicken.
8 chopped carrots (bite size pieces) I used a bag of frozen carrot pieces
Mix together
1 c. maple syrup
3 T. melted butter
1/4 t. ginger
Stir and pour over the carrots. Bake in oven or crockpot until tender.

Gooey Carmel Cinnamon Rolls

The end of February I hosted Jasmine Jensen's 16th birthday tea party. I wanted to serve gooey carmel cinnamon rolls. This is what I came up with.

Goey Carmel Cinnamon Rolls
Goey Carmel
melt together in the microwave:
1/2 c. butter or margarine
1 c. brown sugar
Stir well and add 2 T. karo syrup. Stir and set aside.
Place cupcake papers on a cookie sheet and spray them with cooking spray and them put about 1 tablespoon of the Gooey Carmel mixture in each one.
Take one third of a batch of cool rise dough and roll into a rectangle (about 14x7 inches).
Spread with butter or margarine. Sprinkle with brown sugar and cinnamon. Roll up and slice into 10 cinnamon rolls and place one slice in each cupcake paper. Rise for about 20 minutes and bake at 375 for 15 minutes. Cool slightly and frost while still warm.
Frosting
1/3 c. melted butter or margarine
4 - 5 c. powdered sugar
1 t. vanilla
1/4 - 1/2 c. milk
Stir until desired consistency; adding more powdered sugar or milk as needed.

This is enough gooey carmel and frosting for a whole batch of cool rise dough; which makes about 30 cinnamon rolls or a cookie sheet full. You do not have to use the cupcake papers, and you can make them bigger if you want.

Ciarra Church, Carli Thayn, Jasmine Jensen, Morgaine Church, Abigail Kurta

Hash Brown Breakfast Casserole in the Crock Pot

This is the recipe Sue Grunig fixed for us the last morning at Johnson's cabin. It was excellent and especially convenient as we were busy packing and cleaning up but we still had a hot breakfast.

Hash Brown Breakfast Casserole
30 oz. frozen hash browns, shredded
Cooked sausage (I think diced ham or bacon would be good too)
12 eggs
1 c. milk
1/2 diced onion
1 1/2 c. grated cheese
1 t. kosher salt
1 t. pepper
Spray crock pot. Dump in hashbrowns. In mixing bowl combine; eggs, milk, onion, cheese, salt & pepper. Stir well and add the meat. Pour over the hash browns. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. It's done when the eggs are cooked and the edges start to brown.

Carmel Corn Pops

This is a fun recipe that both Sue Grunig and Ellen Johnson make. Similar to Carmel Popcorn only you use cereal instead of popcorn.

Carmel Corn Pops
2 c. brown sugar
1/2 c. corn syrup
1 cube margarine
1 T. water
1 t. vanilla
1/4 t. salt
Bring to a rolling boil. Remove from heat and add 1/4 t. baking soda.
Pour over a large bowl full of Corn Pops Cereal (10oz. bag) and stir well.

Ellen's Freezer Rolls

Ellen made these for us and they were wonderful. These are very similar to Mom's Cool Rise Rolls.

Ellen's Freezer Rolls
Mix together in mixing bowl:
2 c. warm water
1/2 c. sugar
1 T. yeast
Then add:
1/3 c. dry powdered milk
1/2 c. instant potato flakes
1 1/2 t. salt
1 cube butter
2 eggs
Mix and add 5-6 c. flour, until not sticky. Roll out dough and spread with butter and roll into cresent shape. Makes 32 rolls. Freeze on cookie sheet and then package into freezer bags. Get out 3 hours before you want to bake them. Bake at 375 for 13 - 15 minutes.

Ellen's Bread Sticks

This is Ellen Johnson's favorite bread stick recipe. I haven't tasted them or made them yet but I am anxious to.

Bread Sticks
1 T. yeast, dissolved in 1 1/2 c. warm water
2 T. sugar
1/2 t. salt
3 c. flour
Mix and knead for 3 minutes. Rest for 10 minutes. Melt 1 cube of butter on cookie sheet. Roll dough on floured board, cut into strips. Roll in butter and place on cookie sheet. Sprinkle with garlic salt and parmesan cheese. Let rise 10 minutes. Bake @ 375 for 20 minutes. OR Make early in day. Cover with foil and refrigerate until 1 hour before dinner. Let come to room temperature & rise for 10 minutes, then bake.

Potato Pancakes

Ellen served these for breakfast. They were yummy!!

Potato Pancakes
4 large potatoes, peeled and grated
1 small onion, grated
1 or 2 eggs
1/3 c. flour
2 t. salt
1/8 t. pepper
Stir all together, make into patties and place on grill. Cook on both sides until golden brown and cooked through.

Corn Salsa

This is another great recipe from Ellen Johnson and our weekend at their cabin.

Corn Salsa
1 15 oz. can diced, tomatoes (or fresh chopped tomatoes)
1 can corn, drained
1 can black beans, drained and rinsed
1 small bunch chopped fresh cilantro
1 c. Italian Salad Dressing (she used Lite)
Stir together and serve with tortilla chips.

Pasta E Fagoli Soup AKA: Pasta Soup

Last weekend Mike & Sue Grunig and Steve & I were invited by Terry & Ellen Johnson to their cabin at Bear Lake. We had a great time playing games, eating gourmet food, watching movies, and just total relaxation. As usual I came home with some great recipes. When we got to the cabin Ellen had prepared this delicious soup for us. It is a copy of a soup served at the Olive Garden. It was delicious. I've made it several times now....I simply call it Pasta Soup.

Pasta E Fagoli Soup AKA: Pasta Soup
1 lb. ground beef
1 c. diced onion
1 c. carrot, julienne or coursely grated
1 c. chopped celery
2 cloves minced garlic
2 14.5 oz. cans diced tomatoes
1 15 oz. can kidney beans w/liquid
1 15 oz. can Great Northern beans w/liquid
1 12 oz. can V8 juice
1 T. vinegar
1 1/2 t. salt
1 t. oregano
1 t. basil
1/2 t. pepper
1/2 t. thyme
1/2 lb. elbow pasta
Brown beef. Drain and add onion, carrot, celery & garlic. Saute for 10 minutes. Add remaining ingredients EXCEPT the pasta. Simmer 1 hour. Cook pasta until slightly tender but still firm. Add pasta to soup after soup has simmered just at serving time or add to individual serving bowls and then stir in the soup.