Funeral Potatoes.....

FUNERAL POTATOES FROM DEHYDRATED HASH BROWNS from Garden Valley RS

3 C. dehydrated hash browns - just cover (don’t go overboard on the water) in boiling water to reconstitute.

In a sauce pan, melt 1 cube butter and add the following:

2 cans cream of chicken soup (or cream of mushroom)

2 C. grated sharp cheddar cheese

1 pint sour cream

1 chopped or grated onion, or reconstituted dehydrated onions (I put dehydrated onions in with the hash browns to reconstitute)

1 bunch of green onions, chopped

Garlic salt to taste

2-3 C. crushed cornflakes tossed with 1/3 C. butter (I usually use Panko crumbs because I always have them and seldom have corn flakes in the house)

Heat the above mixture (except the crumbs and 1/3 C. butter) thoroughly and add to potatoes.  Stir well.  Pour into greased 9 X 13 pan.  Spread cornflakes or Panko crumbs over the top of the potato mixture.  Bake uncovered at 350 for approximately 1 hour, or until nice and bubbly and the topping is lightly browned.  If the crumbs start to get too brown and the rest isn’t cooked yet, just lay a sheet of foil over the top of the pan.

Alternative:  Use 4 lbs of frozen hash browns, thawed.

This is also good with chunks of ham and broccoli.  I quite often don’t even use the cube of butter.  It’s good, but oh my, the calories.

Chicken Salad Sandwiches

Our Stake Women's Conference is this week and so I called Linda Savage for her recipe ....I have adjusted the serving amounts.....because we had way too much!!!   Linda figured it at 4 servings per pound of chicken.  I have adjusted it to 6 servings per pound and I am sure it will still be plenty.  We were serving ladies and so if you were serving mostly men it may have to make adjustments.

Chicken Salad Sandwiches

6 servings   (Double this for 12 servings)                                                       

2 cups cubed cooked chicken                                

1/2 cup grated cheese                          

1/2 cup seedless grapes, halved          

1/2 cup miracle whip                              

1/4 cup thinly sliced celery                      

1/4 cup sunflower seeds                          

1/4 teaspoon salt  *                                  

1/4 teaspoon pepper *
*  Linda uses some season salt in to but salt and pepper works also.

90 Servings

15 lb. cubed cooked chicken

3.5 lbs. grated cheese

3 lbs. grapes, halved

1/2 gal. miracle whip

1 1/4 lb. thinly sliced celery

1  lb. sunflower seeds

about 1 1/2 T. Season Salt - to taste  (I add salt & Pepper too)

180 Servings

45 lb. cubed cooked chicken

10 lbs. grated cheese

9 lbs. grapes, halved

1 1/2 gal. miracle whip

3 lb. thinly sliced celery

3  lb. sunflower seeds

about 4 T. Season Salt - to taste
Salt & Pepper to taste

360 Servings

60 lb. cubed cooked chicken

15 lbs. grated cheese

12lbs. grapes, halved

2 gal. miracle whip

5 lb. thinly sliced celery

4 lb. sunflower seeds

about 6 T. Season Salt - to taste
Salt & Pepper to taste

Since I purchased 20 lb. boxes of chicken I made another version......
120 Servings

20 lb. cubed cooked chicken

5 lbs. grated cheese

4 lbs. grapes, halved

2/3 gal. miracle whip

1 2/3 lb. thinly sliced celery

1 1/3 lb. sunflower seeds

about 2 T. Season Salt - to taste
Salt & Pepper to taste

(this is the version I actually used but one whole batch and 1/2 of another was left over as Linda thought a batch would serve 100)

150 Servings - 
25 lb. cubed cooked chicken
5 lbs. grapes, halved
1 gal. miracle whip
2.5 lbs. thinly sliced celery

1 1/2 lb.s sunflower seeds
2 1/2 T. Season Salt
Salt & Pepper to taste

We served Veggies and Fruit and a Cookie.
We served around 200 people.

This is what I would buy next time......
2 or 3 -  5 pound bags carrots
3 or 4 - 2 1/2 pound bags of celery
3 or 4 - 2 pound bags snap peas
2 big bottles of Gregg's Ranch Salad Dressing

6 - 2 pound boxes of strawberries
6 - tubs of pineapple
15 pounds of oranges

20 dozen cookies
18 to 20 dozen Croissant rolls
10 heads of Romaine Lettuce

 6 to 8 bags of ice

Brownies Galore....

Shiny Brownies........always shiny brownies with thin meringue crust:
2 eggs
1 c. granulated sugar
1/2 t. salt
1 t. vanilla
1/3 c. shortening
2 1 oz. squares unsweetened chocolate
3/4 c. flour
1 c. nuts
Melt chocolate with shortening.
Beat eggs. Stir in sugar, salt and vanilla.
Stir two mixtures together and stir in flour and nuts.
Bake in 8″ square pan with parchment lined bottom for 30-35 minutes at 325 degrees.


Fudge Brownies........ from King Arthur Flour

Our guarantee: These brownies, deep chocolate brown inside with a lighter-colored top crust, will be about 3/4" to 1" tall when cut. They'll be ultra-moist without crossing the line into gooey/underbaked.
4 large eggs
1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder
1 tablespoon vanilla extract
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
1 1/2 cups King Arthur Unbleached All-Purpose Flour
2 cups chocolate chips

1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan
2) Crack the 4 eggs into a bowl, and beat them at medium speed with the cocoa, salt, baking powder, espresso powder, and vanilla for about 4 minutes. You can do this while you're melting your butter (next step).
3) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will help produce a shiny top crust on your brownies.
4) Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
5) Add the flour and chips, stirring until smooth. Again, adding the chips helps produce a shiny top crust.
6) Spoon the batter into a lightly greased 9" x 13" pan.
7) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

This recipe is written using Dutch-process cocoa. If you use natural cocoa, your results may be different; the brownies may taste slightly acidic, and might be denser.

Big Batch Brownies: To make a half-sheet sized batch use the following measurements:
6 large eggs
2 cups cocoa
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons espresso powder
1 1/2 tablespoons vanilla
1 1/2 cups butter
3 cups sugar
2 1/4 cups King Arthur Unbleached All-Purpose Flour
3 cups chocolate chips

Bake at 350°F for 40 to 45 minutes or until the brownies test done as described above

Whole Grain Brownies
These whole-wheat brownies are the treat we serve when we're trying to convince folks that baking with whole grains doesn't have to be an exercise in deprivation! Moist, rich, and deeply, darkly chocolate.Their texture is greatly improved if you wait 24 hours before cutting them. Why? The wait gives the wheat bran a chance to soften and "disappear," texture-wise.
1 cup (2 sticks) unsalted butter, softened
2 cups light brown sugar
3/4 cup Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional but recommended
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups King Arthur White Whole Wheat Flour, organic preferred
2 cups semisweet or bittersweet chocolate chips

1. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan; line the pan with parchment paper if desired.
2. In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine.
3. Return the mixture to the heat (or microwave) briefly just till it's hot (about 110°F to 120°F) but not bubbling. Don't worry if it separates; just stir it briefly to recombine a bit. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
4. Transfer the mixture to a bowl, and stir in the cocoa, salt, baking powder, espresso powder if using, and vanilla.
5. Add the eggs, stirring till smooth.
6. Then add the flour and chips, again stirring till smooth. Spoon the batter into the prepared pan.
7. Bake the brownies for 30 minutes, until a cake tester or sharp knife poked into the center reveals wet crumbs, but not raw batter. The brownies should feel set on the edges and in the center. Remove them from the oven, and cool completely on a rack.
8. Cover and let sit overnight before cutting and serving; this gives the bran a chance to soften and become "invisible" in your mouth.

Yield: 2 dozen 2" brownies.
tips from our bakers

You can add 1 cup of nuts, or try other flavor combinations that appeal to you: toffee chips, or white chocolate, peanut butter, cappuccino, or mint chips. The total volume of mix-ins shouldn't exceed 3 cups, and may increase baking time by 3 to 5 minutes.
If you want to cut shapes out of the brownies, line the baking pan with a sheet of parchment paper. Use a paper or metal spring clip to secure the parchment to the edge of the pan so it doesn't flop down on the batter as it bakes. After the brownies are cool, you can use the parchment to lift the slab of brownies out of the pan, making them easier to frost or glaze, and cut.

Quick and Easy Brownies
Our long-time favorite fudge brownie recipes. It's an easy one-bowl recipe; no melting chocolate, no combining wet and dry ingredients separately, simply stir everything together. And it makes a reliably delicious, moist, fudgy pan of brownies, perfect for that potluck you forgot about until the last minute.
1 cup King Arthur Unbleached All-Purpose Flour
3/4 cup natural cocoa, Dutch-process cocoa, or TripleCocoa Blend
2 cups sugar
1/4 teaspoon salt*
1/4 teaspoon baking powder
1 teaspoon espresso powder, optional; for enhanced chocolate flavor
3 large eggs
1/2 cup (8 tablespoons) butter, melted
1/4 cup vegetable oil
2 teaspoons vanilla extract
*Increase the salt to 1/2 teaspoon if you use unsalted butter. Can also add 1 c chocolate chips to send these over the top.

1) Preheat the oven to 375°F. Lightly grease a 9" x 13" pan.
2) Put all of the ingredients into a large bowl in the order in which they're written. Stir, then beat the mixture until it's smooth.
3) Spoon the batter into the prepared pan.
4) Bake the brownies for 25 to 30 minutes, or until they're just barely beginning to pull away from the sides of the pan.
5) Remove the brownies from the oven; let them cool completely before cutting. Store any leftovers, well-wrapped, at room temperature for 5 to 6 days. Freeze for longer storage.
Yield: about 2 dozen 2" brownies.

Old Time Brownies
1 c sugar
1/4 c. melted butter
1 egg
2 oz. unsweetened Baker's chocolate, melted
1/4 t. salt
3/4 t. vanilla
1/2 c. flour
1/2 c. chopped walnuts
Mix ingredients in order given. spread in 8" round waxed paper or parchment lined pan. Bake at 325 for 25 minutes. Cool slightly & remove from pan.

Fresh Strawberry Pie

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

Whisk together the sugar, clear jel & salt.

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

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

 

Honey BBQ Sauce

Honey BBQ Sauce    (from Taste of Home)

8 oz. tomato sauce

2 T. brown sugar

2 T. honey

1 T. lemon juice

1 1/2 t. Worcestershire sauce

1 1/2 t. prepared mustard

1 clove garlic, minced

1/4 t. dried oregano

1/4 t. chili powder

1/8 t. pepper

Combine all ingredients in a sauce pan and bring to a boil.  

Makes 1 1/3 cups of sauce

(From All Recipes.com)

1 c. honey

1 c. ketchup

1/8 t. cinnamon

1/2 t. paprika

1/8 t. ginger

1 T. season salt

1 T. meat tenderizer

1/8 t. pepper

1/4 t. salt

1/8 t. dried oregano

1/4 t. garlic, minced

1/4 c. steak sauce

2 T. Worcestershire sauce

1 T. prepared mustard

1 1/2 c. brown sugar 

Stir together until well blended.  Refrigerate.  

Great on chicken or pork!! chick

Salted Caramel Popcorn

Salted Caramel Popcorn
Pop 1/2 c. popcorn
Bring to boil and boil 4 minutes without stirring:
1 c. butter
1/3 c. karo
1 c. brown sugar
1 t. salt
Pour over popped popcorn.  Spread on a cookie sheet lined with a silicone mat or parchment paper.  Sprinkle with 1/2 t. Kosher salt.  Bake at 300 for 30 minutes, stirring every 10 minutes.

Coconut Cream Cheese Sheet Cake

Coconut Cream Cheese Sheet Cake
Cream together:
1 c. butter
8 oz. cream cheese
2 c. sugar
Beat in:
6 eggs, one at a time
1 t. vanilla
1/2 t. coconut extract (OPT)
Mix in:
2 1/4 c. cake flour
1/4 c. cream of coconut (OPT)
Pour batter into a sprayed 9x13 pan.  Bake at 350 for  35 to 40 minutes.
Cool on cooling rack.  As this cake cools, it will fall...that's normal...so don't be alarmed...it should be the thickness of a sheet cake...it will not be thick like a regular cake.  Also....this is a dense cake and there is no baking powder or soda in it.  
Remove from pan or leave in pan....whatever you wish!
Frosting
1/4 c. butter
4 oz. cream cheese
1/2 t. vanilla
1/2 t. coconut extract (OPT)
1 1/2 c. powdered sugar
2 to 4 T. Milk or cream of coconut
Beat together and spread over cake.
Top with 1/2 c. toasted coconut

Baked Chicken Enchiladas

Baked Chicken Enchiladas

Mix together:

8 oz. cream cheese

2 T. Taco Seasoning

2 T. milk

Stir in:

28 oz. crushed tomatoes

15 oz. black beans, rinsed

Set aside and Combine together: 

3 c. chopped cooked chicken

1/2 c. shredded cheese (Mexican or cheddar) 

3/4 of the above cream cheese mixture 

Spread 1/4 cup of this mixture on a flour tortilla. Roll up and place in a 9x13 sprayed baking dish. Makes 12 tortillas.

Top with 1 c. grated cheese and the remainder of the cream cheese mixture.  

Bake at 375 for 30 to 35 minutes.  

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Baked Chicken Chimichangas

Baked Chicken Chimichangas
8 oz pkg. cream cheese
8 oz. Pepper jack cheese, shredded
2 T. taco seasoning
1 lb. cooked chicken, shredded
8 flour tortillas
shredded cheddar cheese
green onions, for garnish
sour cream
salsa
Stir together cream cheese, Pepper jack cheese and taco seasoning.
Fold in chicken.
Divide among flour tortillas.
Tuck in sides, and roll up each tortilla.
Lay seam side down in a sprayed 9x13" baking dish.
Spray tops of tortillas with cooking spray.
Bake at 350 for 15 minutes.
Turn over, and bake an additional 15 minutes.
Serve with cheddar cheese, green onions, sour cream, and salsa.

Insecticidal Soap

Homemade Insecticidal Soap Recipe

Some of the most common garden pests include: aphids, borers, earworms, maggots, mites, whiteflies, moths, and beetles.  These pests can be treated with soap & water.  

The simplest insecticidal soap is nothing more than a 2% soap solution. To make this at home, you will need:

• Sprayer: Any clean spray bottle or garden sprayer will work fine for spraying insecticidal soap. Make sure the sprayer or bottle hasn’t been used for herbicides.
• Pure Soap: Use a pure liquid soap, such as Castile, or all-natural soap. The active ingredient in insecticidal soap comes from the fatty acids in animal fat or vegetable oil, so it’s important to use the real thing. Don’t use detergents (which aren’t actually soaps), dish soaps, or any products with degreasers, skin moisturizers, or synthetic chemicals. Dr. Bronner’s Pure Castile Soap is usually pretty easy to find in stores, or check your local natural-foods store for other options.  Fels Naphta is another good choice.  
• Pure Water: Tap water is fine for making insecticidal soap. If you have hard water, you may want to use bottled water to prevent soap scum from building up on your plants.

To make homemade 2% insecticidal soap, mix together:

• 5 tablespoons soap to 1 gallon of water

OR

• 1 heavy tablespoon soap to 1 quart of water

 Recipe Variations

• Diluted Solution: If the spray causes damage or burns your plant foliage, cut the amount of soap in half and try a 1% solution. This is the concentration usually found in commercial sprays. The lighter solution might be less effective but is gentler on plants.
• Cooking Oil: To help the solution stick a little longer, add two tablespoons of light cooking oil (such as corn, canola, olive, or safflower) per gallon of water to the mix.
• Vinegar: To make a spray that also targets powdery mildew, add a teaspoon of cider vinegar per gallon of water to the mix.
• Garlic or Pepper: To help repel chewing insects, add a teaspoon of ground red pepper and/or garlic per gallon of water to the mix.
• Bar Soap: For a less-exact recipe, drop a bar of pure soap (such as organic bar soap or Ivory) into a gallon of water and leave it overnight. Remove the bar and shake well before spraying.

Other ways to treat......The simplest soap recipe is to take two tablespoons of your household dishwashing liquid and add it to one gallon of water. Simply mix thoroughly and spray on your plants where you see an infestation. You can add several drops of vegetable oil to help the soap bond to the plant as well. If you would like to make a smaller batch of the soap, for use indoors or on a smaller area outside, simply add between 1 and 1 1/2 teaspoons of dishwashing liquid to one quart of warm water. You can put the mixture in a spray bottle to make application easier.

One recipe uses Murphy's oil soap. To create the mixture add 1 to 2 tablespoons of Murphy's Oil soap to 1 gallon of warm water. Castile soap is available in both health food stores and some department stores. You can create a very mild but effective insecticidal soap by combining a household remedy that treats scale insects is to add one cup of isopropyl alcohol to your gallon mixture of dishwashing liquid and water. The alcohol will attack the scales shell and cause it to deteriorate.

If you prefer to use pure soap and not a dishwashing liquid, you can try creating the same blends with these brands, Fels Naptha, Dr. Bronners, or Ivory. Herbs, that contain natural insect repellant properties, may be added your mixtures. It is a good idea to experiment with different combinations until you find the blend that best treats your garden pests. Some of the best herbs to add to your mixtures include Tabasco sauce, garlic, peppermint, and vinegar. By creating your own homemade insecticidal soaps you can rest assured that you are treating insects and protecting your plants while being kind to the environment.

Chicken Enchilada Rice Casserole

I received this recipe from the Garden Valley RS.  

CHICKEN ENCHILADA RICE CASSEROLE

INGREDIENTS

• 2 cooked chicken breasts, shredded
• 2 cups dry Basmati or Jasmine rice
• 2 cans (10 oz each) Enchilada sauce 
• 1 can (16 oz) refried beans 
• 1 can black beans
• 1 can mild diced green chilies and tomatoes
• 1 cup white cheddar, shredded
• 2 cup Monterey Jack or Colby cheese, shredded
• 1 can (11 oz) corn kernel
• optional:
• cilantro for garnish 
• tomato sauce
• 1 can of black olives cut up

Just throw in your crock pot or rice cooker for 30 - 60 mins

I just used the white rice setting on my rice cooker. I cooked my rice the day before but I think it would actually be better if you threw it in uncooked but you will need to add more liquid. Probably 3 cups water, chicken broth or tomato sauce.

I liked it topped with sour cream and served with tortilla chips!

Make it your own- add in whatever you like!

Sopaipillas

Sopaipillas
Combine:
1 c. flour
1 1/2 t. baking powder
1/4 t. salt
Cut in:
1 T. shortening
Gradually add:
1/3 c. warm water
Toss with a fork to form a loose ball of crumbly dough.  Turn onto a floured surface and knead for 3 minutes or until smooth.  Cover & let rest for 10 minutes.  Cut into 12 circles or squares.  Fry in 2 inches of oil heated to 375.  Serve warm drizzled with honey or dusted with powdered sugar.

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Read more: http://www.tasteofhome.com/recipes/sopaipillas#ixzz3YSwgzPI3

Mexican Casserole

Mexican Casserole

1 bag Nacho Doritos, crushed.
2 c. shredded chicken
2 c. shredded cheese (DIVIDED IN HALF)
1 Can Cream of chicken soup
1 Can ro'tel tomatoes
1/2 c. sour cream
1/2 c. milk
2 T. taco seasoning 

Spray a 2 quart casserole dish with nonstick spray.
Crush the Doritos and set aside.   Mix together all the remaining ingredients EXCEPT FOR HALF THE CHEESE.
Layer half the Doritos (about 2 cups) on the bottom of sprayed casserole, then spread half the chicken mixture, the remainder of the Doritos, and the rest of the chicken mixture. Top with the remaining 1 c. cheese.
Cover with foil and bake at 350 for 35 minutes.

Double the recipe and cook it in a 9x13 pan for 45 minutes.

Chocolate Fondue....healthy version..

Laureen Raff was telling me about her fondue recipe.   I have adapted it to use honey instead of maple syrup like she uses.

Chocolate Fondue....the healthy way!!
1 c. coconut oil, melted
1/3 c. raw honey, melted
1 t. vanilla extract
dash of salt
2 to 4 T. Cocoa (to taste)
Place coconut oil in glass bowl and melt in warm water bath or warm setting on oven.  Do the same for the honey.  Then combine all the ingredients together in blender or bowl & mix well.  Pour into crockpot set on warm or low.  Great for dipping all kinds of things....strawberries, bananas, apples, pineapple, pretzels, cake, marshmallows, & more

Can also dip strawberries and freeze for 20 minutes to harden.  or  pour into molds and made into chocolate bars.

Aus Juice

A great dipping sauce for toasted roast beef sandwiches.

Aus Juice
3 c. water
4 t. beef bouillon
1 t. soy sauce
1/4 t. garlic powder
salt & pepper
Heat together.  Can thicken with some flour if desired.

Lemonade Syrup

Fresh Squeezed Lemonade Syrup
Boil 1 c. water
Stir in 3 c. sugar and stir until dissolved.
Zest 2 or 3 lemons to make 2 T. lemon peel zest
Juice enough lemons to make 3 c. lemon juice
Stir all ingredients together. Cover and place in refrigerator, use within 1 week.
For 1 serving = 1/3 c. lemonade syrup & 3/4 c. water in glass & stir
2 qt. Pitcher = 2 2/3 c. syrup & 5 c. water

Dirt Pudding

The twins are turning 9 and this is what they have ordered for their birthday cake!!

Dirt Pudding
1 lg box (5.8 oz) Chocolate Instant Pudding
3 c. milk
8 oz. whipped topping (NOT FF or LITE)
25 Oreo Cookies, crushed (about 2 c.)
15 or more gummy worms

Beat pudding and milk together for 2 minutes.  Let stand for 5 minutes.  Stir in whipped topping and 1/2 c. cookie crumbs.  Spoon into 15 - 6 oz. cups.  Top with remaining cookie crumbs.  Refrigerate 1 hour.  Top with gummy worms at serving time.

Vanilla Fruit Salad

Vanilla Fruit Salad 

3 to 4 c. fruit (I used 1 1/2 c. sliced strawberries,  1 c. grapes, 1/2 c. blueberries, 1/2 c. pineapple)
2 T. instant vanilla pudding mix
2 T. lemon or lime juice, optional
1/2 t. vanilla extract, optional
1/2 t. almond extract, optional

Add fruit to a large bowl. Other fruit to consider - cherries, raspberries, apricots, peaches, nectarines, apricots, plums, cantaloupe, honeydew, kiwi, etc.
Sprinkle with 1 to 2 tablespoons instant pudding mix powder and toss to combine. Over time, the natural fruit juices moisten the pudding powder. Or help it along with a splash of water.
If desired, stir in lemon or lime juice for a tangier fruit salad and toss to combine.
If desired, add vanilla or almond extract, or both, and toss to combine.
Serve immediately, or cover and refrigerate for up to 24 hours before serving. Best when made ahead and refrigerated overnight to blend the flavors. 

For a larger salad double all the ingredients.  

Easy Chicken Tortilla Soup

Easy Chicken Tortilla Soup

Makes 10 servings

• 2 Tablespoons olive or canola oil
• 1 medium onion, chopped
• 2 cloves of garlic, chopped
• 1 (7 oz) can of chopped green chiles
• 1 (10 oz) can of beef broth
• 1 (10 oz) can of chicken broth
• 1 (10 oz) can of cream of chicken soup
• 1 (12 oz) can chicken breast
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/8 teaspoon pepper
• 1 can ro-tel tomatoes
• 1 can white corn
• 1 can black beans
• 6 corn tortillas cut into bite-sized pieces

1. Saute the onions and garlic in the oil until the onions are clear.
2. Add the mixture to a crock pot.
3. Add the rest of the ingredients EXCEPT the corn tortillas.
4. Cook on the high setting until the mixture boils (around 2 ½ hours).
5. Add the bite-sized pieces of corn tortillas and allow the soup to simmer at least one more hour.
6. The mixture becomes very thick.
7. Garnish with shredded cheese if desired when served.

Caramelized Baked Chicken Legs/Wings

Caramelized Baked Chicken Legs/Wings
Servings: 6-8

2 1/2 lbs chicken legs or wings
2 T. olive oil (to help it stop sticking to the pan)
1/2 c. soy sauce
2 T. ketchup
3/4 c. honey
2 -3 garlic cloves, minced
salt and pepper
 

Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper.  Pour over the chicken.   Bake at 350 for one hour, or until sauce is caramelized.

**   Could also use wings or pork ribs.

"Frozen" Hot Chocolate

"Frozen" Hot Chocolate
4 oz. white chocolate, chopped
1 3/4 c. milk
1/4 t. vanilla extract
Few drops of blue food coloring
Whipped cream
Blue sugar crystals
In a small sauce pan over medium/low heat, add the chopped white chocolate and milk, bring to simmer (don't let it boil). Keep stirring until the chocolate is completely melted, remove from heat. Stir in vanilla extract and blue food coloring. Pour into mugs, serve with whipped cream and blue sugar crystals. Enjoy!

Mexican Tortilla Casserole

MEXICAN TORTILLA CASSEROLE
1 lb. hamburger
1/2 c. diced onion
2 T. taco seasoning
2 c. shredded cheddar cheese
1 can refried beans (they spread easier if you warm them in microwave)
1 c. cooked rice
1 c. corn (DRAINED)
4-5 large flour tortillas
1 c. thick & chunky salsa 

Spray a spring form pan or casserole with cooking spray.
Brown ground beef ,and onion and drain.
Add taco seasonings and continue cooking to heat through.n
1st layer-  tortilla in bottom of baking dish and spread 1/3 of refried beans on it ,top with 1/3 of the meat and sprinkle on some cheese .
2nd layer - tortilla, 1/2 the rice, 1/2 salsa, 1/2 the corn and cheese
3rd layer -  tortilla, 1/3 beans ,1/3 meat, cheese
4 layer - tortilla, beans, meat, corn, rice, salsa and cheese

Bake covered with foil at 350 for about 40 minutes uncover and bake 10-15 minutes longer. Let sit 5 minutes before cutting . Serve with sour cream, diced onion and shredded lettuce if desired

Christmas = Caramel Cravings

Here is my handout from a class I taught recently with my favorite Caramel Recipes.  

CHRISTMAS = CARAMEL CRAVINGS   

Much faster…..but just as tasty as one of my old time favorites. 

7 MINUTE CARAMELS

Combine in a 2 quart bowl:

1/4 c. butter

1/2 c. sugar

1/2 c. brown sugar

1/2 c. light corn syrup

1/2 c. sweetened condensed milk

Microwave on high for 2:22 minutes 3 times stirring every 2:22 minutes, for a total of about 7 minutes. Pour into buttered 8 x 8 glass pan.  Cool. Cut. Wrap individually in waxed paper. 

OR

14 MINUTE CARAMELS = a double batch (TO USE THE WHOLE CAN OF SWEETENED CONDENSED MILK AND TO HAVE TWICE AS MANY CARAMELS!!)  Use a 4 qt. bowl – double all the ingredients – Microwave 3:33 minutes 4 times stirring every 3:33 minutes, for a total of about 14 minutes. – Pour into a buttered 9x13 glass pan. 

HINTS:  To test the caramels to see if they have cooked enough – pour a spoonful of caramel into a cup of ice water. 

When cutting caramels use a plastic knife or kitchen shears. 

GIFT IDEAS – wrap in waxed paper and toss into a lunch sack or wrap in TP rolls or make a paper plate basket. 

ADDITIONAL USES ….

NO MESS CARAMEL APPLES ….. Cut an apple in half, core it and hollow it making a nice sized cavity, pour the caramel into this cavity, when caramel has set up, cut into slices and serve.....

TURTLES ..... Pecans, caramel and chocolate

PRETZEL STICKS …. dip in caramel and drizzle or dip in chocolate

6 MINUTE CARAMEL SAUCE

1/4 c. butter

1/2.c. sugar

1/2 c. brown sugar

1/2. c. light corn syrup

1 can sweetened condensed milk, divided

Place first 4 ingredients and 1/2 of the sweetened condensed milk in a 2 qt. glass measure and stir well. Microwave for 2 minutes 3 times stirring every 2 minutes, for a total of 6 minutes. Stir in remaining sweetened condensed milk. If sauce is too thick stir in water 1 T. at a time until desired consistency. Microwave for 20 to 30 seconds at serving time.  Pour over ice cream....top with nuts, whipped cream and more caramel sauce......YUMMY!  It is great on just about anything!!!

GIFT IDEA – Pour into canning jars and you have an instant gift. 

CARAMEL APPLE NAUCHOS 

Spread sliced apples on plate.  Drizzle with caramel sauce.  Sprinkle with mini chocolate chips. 

HINT:  soak apples in salt/water OR pineapple juice/water solution to prevent them from turning brown. 

SALTED CARAMEL CHEESECAKE

1/2 c. butter, divided in half

1/2 c. sugar

1/2 c. brown sugar

1/2 c. light corn syrup

14 oz. sweetened condensed milk, divided

1 1/2 c. Club Cracker crumbs or Graham Cracker crumbs (I prefer Club)

16 oz. cream cheese

3 eggs

1 t. vanilla

1/2 c. sour cream

Stir together in a 2 qt. glass measuring cup: 1/4 c. butter, sugar, brown sugar, corn syrup and 1/2 c. sweetened condensed milk.  Microwave on high for 2:22 minutes 3 times stirring every 2:22 minutes for a total of about 7 minutes.

Remove caramel mixture from microwave and stir in the remainder of the sweetened condensed milk.  Pour 2/3 c. of this mixture into another bowl and save for topping. Place the rest of the caramel mixture in mixer bowl.

Wrap outside of a 10 inch springform pan with 2 layers of aluminum foil.   In the springform pan mix together the cracker crumbs and 1/4 c. melted butter and pat into bottom of pan forming a crust.

Add cream cheese to the mixer bowl (along with the caramel) and beat on high for 1 minute.

Add eggs, vanilla and sour cream and beat on high for 1 minute.

Pour caramel mixture over the crust in springform pan. Place springform pan in a larger pan filled with 1/2 inch of water and then place in a 325 degree oven and bake for 50 to 60 minutes, until center is set.

Remove from oven and remove springform pan from water. Remove the foil and cool cheesecake on a wire rack.

Refrigerate for at least 4 hours (chill overnight for best flavor). Remove from springform pan to serving platter.  Microwave the reserved caramel mixture for 20 seconds and then pour over the top of the cheesecake. Sprinkle with course Kosher Salt, to taste and serve.

CARAMEL POPCORN

1 c. unpopped popcorn, popped

1 c. light corn syrup

1 c. butter

1 c. brown sugar

1 c. sugar

Cook in saucepan, stirring occasionally and boil for 1 minute.  Remove from heat.

Stir in:  1 t. vanilla

Pour over popped popcorn.  Stir and enjoy!

CARMELLOW CORN.........AKA: KARL MALONE CORN

1/2 c. butter or margarine

1/2 c. brown sugar

3 c. miniature marshmallows

2 qt. popped popcorn

nuts, optional

In 2 qt. bowl, microwave butter & sugar 1 to 2 minutes. Stir in marshmallows. Cook 1 more min. Pour over popcorn (and nuts). Make into balls or serve in bowls.  FAST, EASY, and GOOD!!!

No Bake Cheesecake

No Bake Cheesecake
14 oz. Sweetened condensed milk
1/3 c. lemon or lime juice
8 oz. cool whip
8 oz. cream cheese (Must be at room temperature)
Beat 2 minutes.  Pour into a graham cracker crust.  Chill for at least 2 hours before serving.

Karla's Favorite Recipes of 2014.......

Karla’s Favorite Recipes of 2014

In January, shortly after our fire, my sister, Janet brought me a salad with this yummy dressing on it.  It was so good, I just had to have the recipe.  I love this and have made it all year long!! 

Strawberry Salad Dressing

1 c. olive or canola oil

1 c. sugar

6-8 lg. strawberries (fresh is best but frozen works)

1/2 t. black pepper

3/4 t. salt

1/2 t. dried parsley

1/2 c. apple cider vinegar

Place all ingredients in blend and blend.  Refrigerate.   Serve over mixed salad greens, sliced strawberries, cucumbers, etc.  Topped with sunflower seeds or sliced almonds.  There are tons of possibilities!

In March for our Stake RS Birthday Event we had some awesome Birthday Cakes for dessert!!  This one shared by Carla White was my favorite!! 

Hawaiian Cake

Stir together:     2 c. sugar

2 c. flour

2 t. soda

Mix in:                  2 eggs

20 oz. can of crushed pineapple

Stir in:                   1 c. coconut

chopped walnuts

Pour batter into sprayed pans (a 9x13 or 2 8" rounds).   Bake 350 degrees for 35 minutes.  Frost with the recipe below.

Cream Cheese Frosting

½ c. melted butter

1 t. vanilla

8 oz. cream cheese

1 lb. powdered sugar

Dinnertime after our fire was kinda haphazard.....one night Steve said, " I think you need to buy some hamburger helper."  I came up with this instead......Steve loved it! 

Homemade Cheesy Hamburger Helper

1 lb.  hamburger

2 T. taco seasoning

1 can Rotel tomatoes and green chilies OR petite diced tomatoes OR (I used 10 oz. salsa)

2 c. beef broth or water OR (I used 1 1/2 c. water & 1 T. Kitchen Bouquet)

1 ½ c. elbow macaroni, uncooked

Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 minutes, until macaroni is tender.

Meanwhile, make the CHEESE SAUCE...

2 T. butter

2 T. flour

3/4 c. milk (or cream)

1 c. shredded cheddar cheese

1/2 t. salt

1/2 t. pepper

Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.

I love soup in the fall and I combined a couple recipes to come up with this soup.....it is a new favorite. 

Easy Crock Pot Potato Soup

Place in Crock Pot:

30 oz. bag frozen diced hash browns or 8 c. diced, potatoes

1/3 c. onion, diced

1/2 c. celery, chopped

32 oz. chicken broth

10 oz. cream of chicken soup

1/2 c. bacon bits

1 c. freezer corn (sometimes I add it sometimes I don't)

1 t. salt

1/2 t. pepper

1 T. dried parsley

1/2 t. garlic powder

1/2 t. season salt

Cook on low for 8 hours or until potatoes are tender.  OR Cook it on the stove top. An hour before serving, ADD:

8 oz. cream cheese, cut into cubes (Not the fat free kind)

Stir a few times during that last hour to completely dissolve the cream cheese.  At serving time top with grated cheese, chives and/or more bacon bits, if desired.

As the holidays came around I tried this fast and easy microwave version of a holiday classic.  It is light, airy, and doesn't-get-stuck-in-your-teeth.  Give it a try...you won’t want to make it any other way again.   

Microwave Peanut Brittle

1 cup granulated sugar

1/2 cup light corn syrup

1 1/2 cups salted peanuts (I use raw peanuts)

1 tablespoon butter

1 teaspoon baking soda

1 teaspoon vanilla extract

1) Mix together the sugar and corn syrup in a 2 qt. microwave-safe bowl and stir until well combined; the mixture will be stiff and hard to stir. Be sure to use a large enough bowl; the sugar/corn syrup should fill it no more than 1/4 to 1/3 full.

2) Microwave the sugar mixture uncovered on high power for 5 minutes; it will bubble vigorously.

3) Add the peanuts and butter, and stir well to combine. Speed is key! The cooler the mixture becomes the harder it will be to stir.

4) Return to microwave and cook on high for 2 to 4 minutes, until the mixture turns a nice medium-brown caramel color. Start watching carefully around the 2-minute mark, and remove when the caramel color is achieved.

5) Add the baking soda and vanilla. The mixture will bubble furiously upon the addition of these ingredients — this is what gives the candy its airy texture.  Stir quickly to combine. The finished mixture will look creamy and caramelized.

6) Working quickly, pour the mixture onto a buttered baking sheet.
7) Once the brittle has cooled (30 to 60 minutes), break it into pieces.

Honey Garlic Meatballs or Smokies

Since we have our own honey and we want to use it...I wanted to try this recipe.  We really like it!!
HONEY GARLIC MEATBALLS/SMOKIES
1/4 c. brown sugar
1/3 c. honey
1/2 c. ketchup
2 T. soy sauce
3 cloves garlic or 1 t. garlic powder
Mix together and microwave for 1 minute.  Stir and microwave 30 seconds more.
Pour over about 40 meatballs in a crockpot.
** can also use Li'l smokies in place of meatballs

Baked Ravioli

My version of a similar recipe I found online.  Served these yesterday at a party for some High School friends.

Baked Ravioli

Mix together:

1/2 c. sour cream

1/4 c milk

1 to 2 T. Water (for desired consistency)

Combine:

1 1/2 pkg. Ritz crackers, crushed

2 t. garlic

2 packets Parmesan & herb packets from the ravioli (or add parmesan cheese and parsley)

48 frozen Ravioli = dip in milk mixture and then in cracker mixture

Bake at 375 for 15 to 20 minutes.  OR  Return them to the freezer to bake and serve another day.
Serve with warmed marinara sauce.

Here we are with our bright smiley faces!!
front row:  Karen Smith, Deanna Skelton, Karla Kimball, Lorraine Robinson
Back row:  Tonya Keene, Debbie McGowan, Toddi Mellenthin, Treva Leslie, Jill Linder, Brenda Bentley, Jacki Stritzke