Jambalaya

A favorite recipe from Cindy Vickery....

Jambalaya
1 lb. ground beef
½ cup chopped onion
½ cup chopped green bell pepper
1 clove garlic – minced
1 tsp. salt
Sprinkle of pepper
¼ - ½ tsp. thyme (to your taste)
1 can tomato soup
1 soup can of water
2/3 cup uncooked rice

Brown beef lightly (drain). Stir in next 8 ingredients one at a time. Mix well, sprinkle rice over top. Cover skillet, cook until steaming. Reduce heat to low, cook for 35 minutes. Do not uncover during cooking. Stir well before serving.

Chocolate Chip Cookie Dough Truffles

Chocolate Chip Cookie Dough Truffles
½ c. butter, room temperature
¾ c. packed brown sugar
1 t. vanilla
2 c. all purpose flour
1 can (14 ounces) sweetened condensed milk
½ c. semi-sweet chocolate chips
½ c. finely chopped walnuts or pecans
1 pound dark chocolate candy coating

In a bowl combine butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
Beat in the flour, sweetened condensed milk and vanilla until incorporated, beating well after each addition.
Stir in chocolate chips and walnuts.
Cover with plastic wrap and refrigerate for about 1 hour, or until firm enough to handle.
Shape mixture into 1 inch balls by rolling a spoonful in the palm of your hand, since the dough is sticky, roll your fingers into flour. This will make it easier to roll.
Place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 15-20 minutes or until firm again.
In a bowl melt dark chocolate candy coating.
Dip the cookie dough balls into the chocolate and place on parchment paper.
Let the truffles sit until hard, about 15 minutes.
Once set, remelt remaining candy coating.
Place in a small baggie and cut a small hole in one corner.
Carefully drizzle chocolate over truffles.
Store in the refrigerator and serve cold. These can also be frozen for longer storage.

Zucchini Breads & Cupcakes

Glazed Lemon Zucchini Bread

2 cups cake flour OR 1 3/4 c. flour +1/4 c. corn starch
½ t. salt
2 t. baking powder
2 eggs
½ c. canola oil
1⅓ c. sugar
2 T. lemon juice (I did juice & zest of one lemon)
½ c. buttermilk
1 c. grated zucchini
Glaze ingredients:
1 cup powdered sugar
2 T. lemon juice

Mix flour, salt and baking powder in a medium bowl and set aside.
In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
Fold in zucchini until it is mixed well.
Add dry mixture to the wet mixture and blend all together until well combined.
Pour batter into greased 9x5 loaf pan.
Bake at 350 for 40-45 minutes.
While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Small pans = bake 30 to 35 minutes.

Double Chocolate Zucchini Bread

2 large eggs
1/3 c. honey
1/2 c. vegetable oil
1/2 c. brown sugar
1 t. vanilla

1 t. salt
1/2 t. baking soda
1/2 t. baking powder
1/3 c. cocoa
1 2/3 c. flour

2 c. shredded, unpeeled zucchini (I peeled it)

1 c. chocolate chips
Preheat the oven to 350°F; lightly grease an 8 1/2" x 4 1/2" loaf pan.
In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.
Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined.
Stir in the zucchini and chocolate chips.
Pour the batter into the prepared pan.
Bake the bread for 65 to 75 minutes.
Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.
Cool completely before slicing; store well-wrapped, at room temperature.
Yield: one 8 1/2" x 4 1/2" large loaf.    Bake small pan =35 minutes    medium = 40 minutes
muffins = 25 minutes
A double batch made 1 small & 5 medium loaves OR 36 muffins  OR 24 muffins and 2 small loaves.

My version........ Double Chocolate Z Muffins
Place in mixer bowl:
5 eggs
2/3 c. honey
1 c. oil
1 c. brown sugar
2 t. vanilla
Mix well and add:
2 t. salt
1 t. baking soda
1 t. baking powder
2/3 c. cocoa
3 1/3 c. flour
Mix well and add:
4 c. shredded zucchini
2 c. chocolate chips
Mix and scoop into lined and sprayed muffin tins.  Makes 36 muffins.  Bake at 350 for 25 minutes.  Mini muffins bake for 18 minutes.


Zucchini Cupcakes
1-1/4 c. butter, softened
1-1/2 c. sugar
2 eggs
1 t. vanilla extract
2-1/2 c. all-purpose flour
3/4 c. baking cocoa
1 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 c. plain yogurt
1 c. grated zucchini
1 c. grated carrots
1 can (16 ounces) chocolate frosting
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and carrots.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Yield: 21 cupcakes.

Kelsey's Wedding Reception Menu......

Kelsey's Wedding Reception Menu


I made their wedding cake......
The simplest cake I ever made.....rough frosting and no borders on a log with lots of fresh flowers....is what she wanted.  Here it is.....

Swig Cookies   (AKA: Kelsey's Wedding Cookies)        makes 4 dozen

• 6 c. flour
• 1 t. salt
• ½ t. baking soda
• ½ t. cream of tarter

• 1 c. butter, softened
• ¾ c. Vegetable Oil
• 1¼ c. sugar 
• 1 c. powdered sugar
• 2 T. water
• 2 eggs, room temp.
• 1 t. vanilla
• Frosting:
• ½ c. butter, softened
• 1/3 c. sour cream
• 4 to 5 c. powdered sugar
• 1/4 t. salt
• 2 T. milk
• 1/4 t. vanilla 
• Red Food Coloring or desired coloring

In a medium sized mixing bowl, combine flour, baking soda, cream of tarter, and salt. Set aside.
In a large mixing bowl, cream together butter, vegetable oil, sugar, powdered sugar for 2 minutes.  , and water. Add in eggs & vanilla .
Slowly add in flour mixture until combined. Use a medium sized cookie scoop and roll the dough into golf sized balls and place onto a non stick cookie sheet.
To give the cookies their signature rough edge, dip the bottom of a glass into sugar and press onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don't press them too thin.
Bake at 350 for 8 minutes.   The cookies stay soft so do not over bake.
To make the frosting: Cream together butter, sour cream, and salt. Add the powdered sugar. Add in the milk to the desired consistency.  Tint icing.   Spread over cooled cookies and let the icing set up. Store in an airtight container in the refrigerator.  Best served cold.

For the ones pictured....I used 1 t. lemon extract for one and a half batches of frosting.  I placed a small scoop of frosting on each cookie and then spread it.  This was enough frosting for 2 batches of cookies.
Kelsey's were pink, of course!

Best Ever Cream Cheese Butter Frosting

Beat together:

1 c. butter, softened 

8 oz. cream cheese, softened

2 1/2 t. vanilla

Gradually add while mixing:  

4 1/2 c. powdered sugar 

We spread this on sugar cookies and topped them with fresh berries.  Made darling little fruit pizzas!!  They were a hit!!



Chicken Salad Cream Puffs
Cooked chicken, diced
celery, thinly sliced
Mayonnaise, Best Foods
Salt & Pepper to taste
Mix together and serve on mini cream puffs.

For the Cream Puffs we used the recipe on Page 200 in the Atkinson Cookbook.
Except we used the small cookie scoop heaped full.  We baked them at 450 for 12 minutes then reduced the temperature to 325 for 18 minutes more.  A batch made 24 mini cream puffs.

Pasta Salad
5 lbs. bowtie pasta, cooked
8 c. small grape tomatoes, left whole
6 large cucumbers, sliced
8 stalks celery, sliced
1 bottle of Olive Garden Italian Dressing from Costco
Made the day before and chilled until serving time.






All of us at the temple......
One special day!!!

Abbi & Emalee were flower girls.......

Connor & Abbi in the photo booth......

This is the hope chest that Grandpa Gene Atkinson gave to Grandma Evelyn for her high school graduation in 1946.  When Kelsey graduated from high school Grandpa gave the hope chest to Kelsey.  Kelsey took it to the reception to hold her gifts.  This is the quilt that Katie & I made for their wedding gift.                                                                                                                          

The happy married couple!!!  Congratulations Austin & Kelsey Haney!!  

Huckleberry Kuchen......aka: Huckleberry Coffee Cake

We went Huckleberry picking and I asked for suggested uses for them on facebook.   Dean Bender suggested that I google Huckleberry Kuchen.  I learned that Kuchen is the German name for cake.   After a bit of research I came up with this revised recipe.  I thought that it needed to be topped off with huckleberry sauce.  So I revised yet another recipe and came up with the perfect sauce. Both were yummy and definitely something I will make again.  I think this is better than huckleberry pie!!

Huckleberry Kuchen with Huckleberry Sauce
Cream together until light & fluffy:
1/2 c. butter, room temp.
2 t. lemon zest (1 large lemon)
7/8 c. sugar
Mix in:
2 eggs, room temp.
1 t. vanilla
Toss 2 c. huckleberries with 1/4 c. flour.
Whisk together:
1 3/4 c. flour
2 t. baking powder
1 t. salt
Add to batter a little at a time, alternating with 1/2 c. buttermilk.
Fold in huckleberries.
Spray a 9 x 9 glass baking dish.  Pour in the batter.  Sprinkle with 1 T. sugar.  Bake at 350 for 35 to 45 minutes.

Huckleberry Sauce
Place in sauce pan:
2 c. huckleberries
1/3 c. sugar
2 T. lemon juice
1/4 c. water
Bring to boil and simmer for 5 to 8 minutes.  Remove from heat.
Mix together:
2 rounded T. Instant clear jel
2 T. sugar
Stir into berry mixture and stir in 1/2 c. water until desired consistency.

Serve cake with ice cream and sauce.  Yummy!!!

Marcia's Huckleberry Syrup 
Cook the berries with some water and they will make their own juice.  Strain the juice.  Add 2 c. sugar to 1 c. of juice.  Cook until the sugar is dissolved.

Angel Food Cake

Best Angel Food Cake                              from Taste of Home
1-1/4 c. egg whites (about 9)
1-1/2 c. sugar, divided
1 c. cake flour
1-1/4 t. cream of tartar
1 t. vanilla extract
1/4 t. almond extract
1/4 t. salt
Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside.
Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate.

Natural Antibiotic

Natural Antibiotic
24 oz. apple cider vinegar
¼ c. finely chopped garlic
¼ c. finely chopped onion
2 fresh peppers, the hottest you can find (be careful with the cleaning – wear gloves!!!)
¼ c. grated ginger
2 T. grated horseradish
2 T. turmeric powder or 2 pieces of turmeric root

Combine all the ingredients in a bowl, except for the vinegar.
Transfer the mixture to a Mason jar.
Pour in some apple cider vinegar and fill it to the top. It is best if 2/3 of the jar consist of dry ingredients, and fill in the rest with vinegar.
Close well and shake.
Keep the jar in a cool and dry place for 2 weeks. Shake well several times a day.
After 14 days, squeeze well and strain the liquid through a plastic strain. For better results put a gauze over it. Squeeze well so the whole juice comes out.
Use the rest of the dry mixture when cooking.

Your master tonic is ready for use. You do not need to keep the tonic in your fridge. It will last for long.

Extra Tip: You can also use it in the kitchen – mix it with some olive oil and use it as a salad dressing or in your stews.

Dosing:
Caution: The flavor is very strong and hot!
Extra Tip: Eat a slice of orange, lemon or lime after you take the tonic to ease the burning sensation and heat.
Gargle and swallow.
Do not dilute it in water as it will reduce the effect.
Take 1 tablespoon every day to strengthen the immune system and fight cold.
Increase the amount every day until you reach a dose of 1 small glass per day (the size of a liquor glass).
If you struggle against more serious disease or infection, take 1 tablespoon of the tonic 5-6 times a day.
It is safe for pregnant women and children (use small doses!) because the ingredients are all-natural and contain no toxins.

Warning: Do not use on an empty stomach, and start with a teaspoon for the first few times. It is POTENT and can cause nausea or vomiting if you are not used to it.

Health benefits

Garlic is a strong antibiotic with a wide range of health benefits. Unlike chemical antibiotics that kill millions of friendly bacteria your body needs, its only goal is bacteria and microorganisms. Garlic also encourages and increases the level of healthy bacteria. It is a powerful antifungal agent and destroys any antigen, pathogen, and harmful disease-causing microorganisms.

Onion is garlic’s closest relative ​​and it has a similar but milder action. Together they create a strong fighting duo.

Horseradish is a powerful herb, efficient for sinuses and lungs. It opens sinus channels and increases circulation, where common colds and flu usually begin, as most doctors would agree.

Ginger has powerful anti-inflammatory properties and it is a strong circulation stimulant.

Chili peppers are the most powerful circulation stimulators. They just send their antibiotic properties to fight the disease where it is mostly needed.

Turmeric is the most perfect spice, cleanses infections and reduces inflammation. Blocks the development of cancer, and prevents dementia. It is especially useful for those who struggle with joint pain.

Apple cider vinegar – there must be something very healthy in the use of apple cider vinegar as the father of medicine, Hippocrates, used vinegar around 400 BC because of its healthy properties. It is said that he used only two remedies: honey and apple cider vinegar.

Apple cider vinegar is made from fresh and ripe apples which are later fermented and go through rigorous process to give the final product. Apple cider vinegar contains pectin, a fiber that reduces bad cholesterol and regulates blood pressure.

Health experts agree that people need more calcium as they get old. Vinegar helps the extraction of calcium from foods it is mixed with, which helps in the process of maintaining bone strength. Potassium deficiency causes a variety of problems including hair loss, brittle nails and teeth, sinusitis, and runny nose.

Apple cider vinegar is rich in potassium. Studies have shown that potassium deficiency results in slow growth. All of these problems can be avoided if you use apple cider vinegar regularly. Potassium also removes toxic wastes from the body.

Beta-carotene prevents damage caused by free radicals, maintains skin firm and young. Apple cider vinegar is good for those who want to lose weight.

It breaks up fat which supports a natural weight loss process. Apple cider vinegar contains malic acid, efficient in the fight against fungal and bacterial infections. This acid dissolves uric acid deposits that form around the joints, and thus alleviates joint pain. Dissolved uric acid is later eliminated from the body.

It is believed that apple cider vinegar is useful in treating conditions like constipation, headaches, arthritis, weak bones, indigestion, high cholesterol, diarrhea, eczema, sore eyes, chronic fatigue, mild food poisoning, hair loss, high blood pressure, obesity, and many other health problems.

The master tonic is the best combination to fight each of these conditions. Protect your health using natural antibiotics!

Credits: earthiemama.com/master-tonic
Source: www.healthyfoodhouse.com

Chocolate Chip Dip

Chocolate Chip Dip

8 oz. cream cheese, softened
1/2 c. butter, softened
3/4 c. confectioners' sugar
2 T. brown sugar
1 t. vanilla extract
1 c. (6 oz.) miniature semisweet chocolate chips
Graham cracker sticks
In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips. Serve with graham cracker sticks or vanilla wafers.

Favorite Cucumber Salad

Favorite Cucumber Salad                  from Taste of Home
2 c. sugar (I will start with 1 c.)
1 c. cider vinegar
1 T. salt
1 T. celery seed
7 c. thinly sliced peeled cucumbers (about 6 medium)
1 large onion, chopped
1 medium green pepper, chopped
In a large bowl, whisk sugar, vinegar, salt and celery seed. Add cucumbers, onion and pepper; toss to combine. Refrigerate

Country Style Spare Ribs....

Country Style Spare Ribs

Rub your rack of pork ribs with Sue's Sweet Rub or any rub you like.
Wrap in foil.
Grill on med heat for 30 minutes on each side.
Remove from foil and grill 5 to 10 minutes on each side on High Heat to sear.
Cut into serving pieces and serve.

Coconut Limeade

Icy Coconut Limeade

Place in Blender & blend until smooth:
¾ c.  cream of coconut (found on the drink isle)
4 T. frozen limeade concentrate
½ c. water
4 c. ice

No Cook Coconut Pie

No Cook Coconut Pie ........ from Taste of Home
2 packages (3.4 ounces each) instant vanilla pudding mix
2-3/4 cups cold 2% milk
1 teaspoon coconut extract
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup flaked coconut
1 graham cracker crust (9 inches)
Toasted coconut
 In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and coconut.
Pour into the crust. Sprinkle with toasted coconut. Chill until serving. Yield: 6-8 servings.

Coconut Cream Pie

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


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

Baked Beans

This recipe is Tammy Malone's too!!  Yes these went with the Pulled Pork and everyone loved them.
Baked Beans   AKA: Calico Beans
1 large can pork & beans or 2 small ones
1 can kidney beans, drained
1 can butter beans, drained
1/2 lb. bacon, diced and cooked
1 medium onion, chopped
1 lb. hamburger (optional)
2 c, brown sugar
1/2 c. ketchup
1/2 t. garlic salt
1/2 t. salt
2 T. apple cider vinegar

Brown hamburger with onion...if adding hamburger.  Otherwise just dump it all in the crock pot on High for 4 hours.  OR  Tammy puts it all in a greased casserole dish and bakes it for 1 hour at 350.

Pulled Pork

We also served Pulled Pork for the Stake Conference Dinner.

I used Sirloin Roasts and I had 8 of them in one roaster oven.  I rubbed them with Sue's Sweet Rub and turned them on to 225 degrees and went to bed.  In the morning I inserted my meat thermometer and turned them up to about 250.  I cooked them to about 200 degrees so they would shred easily.  After about 18 hours I shredded them and added some BBQ sauce (I used Sweet Baby Ray's).  I did not drain any of the juice off.  Left it all in there.   Continue to cook until heated thru.  Serve with additional BBQ sauce on the side.

Cole Slaw

Tammy Malone made this for our Stake Conference Meal that we served in May.  It was very good!!

Cole Slaw
1 head green cabbage, finely shredded
2 large carrots, finely shredded
3/4 cup best-quality mayonnaise
2 tablespoons sour cream
2 tablespoons grated Spanish onion
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard
2 teaspoons celery salt
Salt and freshly ground pepper
Directions
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

Recipe courtesy of Bobby Flay


Read more at: http://www.foodnetwork.com/recipes/bobby-flay/creamy-cole-slaw-recipe.html?oc=linkback

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.