Dutch Oven Artisan Bread

Dutch Oven No-Knead Artisan Bread

3 c.  Bread Flour
2 t. Salt
1/2 t.  Yeast
1-1/2 c. warm Water

In a large bowl, combine flour, salt and yeast. Add water and stir until a shaggy dough forms. Cover bowl with plastic wrap. Let dough rise at room temperature for 10 hours.

Preheat oven to 450º.  Place Dutch oven without lid into oven for 30 minutes.

While Dutch oven heats, turn dough onto a well-floured surface and form into a ball with floured hands. Cover dough loosely with plastic and let rest for 30 minutes. With floured hands, place the dough into heated Dutch oven.

Cover Dutch oven and bake for 30 minutes. Remove cover and bake for 12 minutes more.

Remove loaf from Dutch oven and cool completely before slicing.

Chocolate Chip Oatmeal Cookies

Renae Walker shared this recipe with me.  This recipe originally belonged to Margaret Vickery.  

Chocolate Chip Oatmeal Cookies

Cream together:

2 c. shortening

4 t. vanilla

2 c. sugar

2 c. brown sugar

Beat in:

4 eggs

Add:

4 c. flour

4 c. oatmeal (Renae uses Old-Fashioned but either works)

1 T. baking powder

1 t. baking soda

2 t. salt

2 t. cinnamon

1 t. nutmeg

1 t. allspice

1 t. cloves

Mix well and add:

4 c. chocolate chips (1/2 of them semi sweet) 

Mix well and drop on to cookie sheet.  

Bake at 375 for 10 to 12 minutes.

Strawberry Cheesecake Salad

Strawberry Cheesecake Salad
1 box (3.4 oz.) cheesecake or white chocolate pudding mix
12 oz. whipped topping
3 (6 oz.) containers strawberry yogurt
1 lb. fresh strawberries, sliced
3 bananas, sliced (add just before serving or they brown)
3 cups miniature marshmallows (optional)

Place the whipped topping, pudding mix and yogurt into a large bowl. Whisk together. Cover and refrigerate until just before serving (at least an hour).
At serving time, slice the strawberries and bananas.
Stir the strawberries, bananas and marshmallows into the pudding mixture.
Serve immediately.

SNOW Ice Cream

With all this crazy snow we decided to put some of it to good use.  Katie shared this with us, she got it from Jenny Erickson.  

SNOW Ice Cream

1 gallon snow
1 cup sugar 
1 T. Vanilla
2 c. milk or cream

Mix well and enjoy 

Karla's 2016 Favorite Recipes!!

I can't believe 2016 is ending!!  The year has sped by so fast...  I usually wait to compile this until the New Year.  But decided I would make it my Christmas Gift this year!!  Hope you enjoy a taste of our favorites this year!!  

At Thanksgiving time I wanted a Thanksgiving Snack for munching, so I set out to create one.  I love my go to snack of microwave popcorn drizzled with melted almond bark so that became my basic recipe. I added bugles to look like cornucopias, I added pretzels for a color contrast and fall colored candies.   This is what I came up with....and everyone loved it.  I think it will be made very often...not just for Thanksgiving.  It is addicting & easy & everyone loves it!!!  My newest and this year's BEST!!! 

Thanksgiving/Holiday Popcorn Mix

2 bags microwave popcorn, popped 

about 3 c. Bugles (just dump some in)

about 2 c. pretzels (just dump some in)  

1 c. Reese's pieces candy

4 or 5 squares melted almond bark (I prefer 4)  

Mix together in large metal bowl: popcorn, Bugles, and pretzels .

Melt almond bark in microwave at 50% power, stirring every 60 seconds until melted.  Drizzle over the popcorn mixture and stir well. Stir in the candy.  That's it!!

I had planned to add candy corn too but I forgot.  Maybe next time?

For Christmas I used Corn Chex Cereal instead of the Bugles and M&Ms instead of Reese's pieces.  I took this to our Garden Club Party and every crumb was gone.  It would be great for any holiday and can be changed according to your likes....I am changing the name to Holiday Popcorn Mix.  

Chicken Tortellini Soup in a Crock Pot - I used my instant pot so I could brown the chicken before adding the other ingredients. 
1½ pounds boneless chicken breast (I used thighs, cubed and browned in a little oil, before adding other ingredients - or just add whole chicken pieces and remove and shred or cube after it has cooked)
2 c. carrots, peeled and diced
3 stalks celery, diced
1 medium onion, diced
3 cloves garlic, minced
6 cups chicken broth
1 c. water
2 T. chicken bouillon
1 t. Italian seasoning
1 T. dried parsley
1 t. season salt
1/4 t. pepper
2 c. cheese tortellini

Add all of the ingredients except for the tortellini to a crock pot or instant pot.
Cook on low for 6 hours or high for 4 hours.
Stir in the tortellini and cook for about 20 minutes, until they are cooked all the way through.
Note:  if you are in a hurry & want to cook this using the pressure cooker of the Instant pot - add everything except the tortellini and set on high for 10 minutes.  Meanwhile cook the tortellini on the stove top and add to soup at serving time. .  OR at the end add tortellini to the instant pot and cook at high pressure for 4 more minutes. 

Cucumber Tomato Salad
For the salad:
Approximately 3 cups peeled & sliced cucumbers
3 cups of Juliet & Sun Sugar tomatoes or whatever you have
1/3 c. chopped red onion
1/4 c. chopped fresh basil (I used sweet basil and lime basil)
For the dressing:
1/4 c. extra virgin olive oil
3/4 c. apple cider vinegar
1/2 T. red wine vinegar
1/2 t. dill weed
1 t. sugar
1/2 t. salt 
1/4 t. pepper

Place salad ingredients in large bowl and toss.
Mix dressing ingredients in small bowl; stir to combine well.  Drizzle with the dressing at serving time.

TOMATO BASIL BREAD
1/2 c. warm milk - microwave 30 seconds
1/2 c. pureed ripe tomatoes (blend in blender with the garlic & herbs)
2 T. fresh basil, minced
1 T. fresh chives, minced
2 cloves garlic, minced
1 t. fresh oregano, minced
1 egg
2 T. oil
1/2 t. salt

1 T. sugar
3 c. slightly rounded, bread flour
1 T. yeast

GARLIC CHIVE SPREAD
1/2 c. butter, softened
1 T. fresh chives, minced
1 garlic clove, minced
Place bread ingredients in bread machine pan in order listed.   Check dough after 5 minutes of mixing, add 1 to 2 T. water or flour if needed.  Bake in bread machine or remove dough, form into 2 artisan loaves and bake in oven at 375 for 20 minutes.  

In bowl, combine spread ingredients. Serve with bread. 

I also used this dough to make pizza crust.  It made enough for a cookie sheet and a half sized cookie sheet.  I sprayed the pans.  Patted out the dough and baked it at 375 for 10 minutes.  Then I used 16 oz. tomato sauce, Italian Seasoning, garlic powder, onion powder, basil, oregano, salt & pepper for my sauce.  Sprinkled with cheese and canadian bacon and basil or pizza seasoning.  Baked 15 more minutes.  It turned out great!!  And the tomato lovers garnished it with fresh sliced tomatoes.

** So I can make this all year round I puree my tomatoes and herbs together and freeze them in little jars.  

    

Caramel Coconut Chocolate Chip Skillet Cookie Pie

1/2 c. butter

1 c. sugar

1 T. vanilla

1 1/2 c. flour

1/2 t. baking soda

1/4 t. salt

1 egg

10 caramels unwrapped or 1/2 c. caramel sauce (I used my 6 minute caramel sauce)

1 1/2 c. coconut

1/2 c. mini chocolate chips

caramel and/or chocolate sauce to drizzle for serving

On stove heat 10 or 12 inch cast iron skillet on medium low, add butter. When butter is completely melted stir in sugar. Stir in flour, baking soda, salt, vanilla, and egg. Stir to incorporate all ingredients and pat into a layer of dough covering the skillet. Drizzle caramel on top of dough, then add chocolate chips and coconut. Bake at 350 for 15 minutes. Don't bake until center is totally cooked, the pan will stay hot and it will continue to bake after removing from oven..

Serve warm with a drizzle of caramel and/or chocolate sauce. 

Fresh Raspberry Pie
5 to 6 c. fresh raspberries
2 T. fresh lemon juice
1/2 c. water
1 to 1 1/4 c. sugar
1/3 c. Instant Clear Jel
Mash 2 cups of the raspberries in a medium-sized bowl. Stir in the lemon juice and water.
In a separate bowl, whisk together the sugar and Instant ClearJel, then sprinkle this over the raspberry mixture; stir to combine.
Fold the remaining berries into the mashed berry mixture.
Spoon the berry mixture into the pie shell formed in a 10 or 12"cast iron skillet and fold over the edges or add a top crust.  Brush with milk or cream and sprinkle with sugar. 

Yield: 1 pie, 8 to 10 servings.  With leftovers to drizzle over the ice cream. 

Great in a cast iron skillet.  Bake at 400 for 30 minutes on lowest oven rack.

 

Cast Iron Skillet Chocolate Chip Cookie

2 c. flour

1 t. baking soda

1 t. salt

1 c. butter, softened

2 eggs

1/2 c. sugar

3/4 c. brown sugar

1 T. vanilla 

1 1/2 c. milk chocolate chips, divided

Mix together:  flour, baking soda, and salt and set aside.

Place in mixing bowl:  eggs, both sugars, vanilla, and butter beat well.

Add the flour mixture into the wet ingredients and mix well.

Add 1 c. chocolate chips and mix in.

Spread mixture evenly in a lightly sprayed cast iron skillet.

Spread the remaining 1/2 c. chocolate chips on the top of the mixture and gently push them in.

Bake at 375 for 17 to 19 minutes.

This recipe was lost for many years.  Grandma Janie Kimball had given this recipe to Caroline McConnel many years ago.  Right before our fire Sharon McConnel (Caroline's daughter) found it and sent it to me.  I knew I had saved it on my computer but my computer was ruined in the fire.  I asked Sharon again but she was unable to locate it.  This year going thru some photos I had saved on my portable hard disc I found it!!  Happy day!!  It has become one of our family favorites!!  It will be our Christmas Dessert this Year!!!  Hope you like it too!! Merry Christmas!!

Grandma Janie Kimball's Devil's Food Cake
Mix together:
1/2 c. soft shortening
1 1/4 c. sugar
Beat in thoroughly one at a time:
2 large eggs
Sift together:
1 3/4 c. cake flour **   (I used 1 1/2 c. flour and 1/4 c. corn starch)
1/2 t. salt
1 t. baking soda
Beat into sugar mixture alternately with:
1 c. sour or sweet milk (sour = buttermilk or sweet = raw milk - Grandma used sweet milk)
Blend in:
2 qs. chocolate (Grandma used 1/2 c. cocoa & fill to 1 cup line with boiling water). Makes a thin batter.  Pour into greased and floured 8 x 12 inch oblong pan.  Bake at 350 for 40 to 45 min. 

**  for 1 cup cake flour you can substitute with 2 T. corn starch & 3/4 c. all purpose flour sifted together. 

***google says qs = quantity sufficient, an old term

This is the frosting I used on it.....my newest chocolate favorite!!! 

CHOCOLATE FROSTING

2 c. (12 ounces) semisweet chocolate chips

1/2 c. butter, cubed

1 c. (8 ounces) sour cream

4-1/2 to 6 c. confectioners' sugar

In a small saucepan, melt chips and butter over low heat (or in microwave). Transfer to mixer bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake.  
**Thin with water or milk to make a great glaze.  I keep this in the fridge, it is great on anything that needs a chocolate finish.

My Christmas Wish for you.......As you sit around the table eating and enjoying the precious gift of family I pray you will feel the love of our Savior and His richest blessing will be yours This Christmas Season. May your CHRISTMAS be MERRY and 2017 be the best year ever!!! Love to all ~ Karla 

Day 20 = Jesus Saw Potential in Others and So Can You
#LIGHTtheWorld

Thanksgiving/Holiday Popcorn Mix

I wanted a Thanksgiving Snack for munching, so I set out to create one.  I love my go to snack of microwave popcorn drizzled with melted almond bark so that became my basic recipe. I added bugles to look like cornucopias, I added pretzels for a color contrast and fall colored candies.    This is what I came up with....and everyone loved it.  I think it will be made very often...not just for Thanksgiving.

Thanksgiving / Holiday Popcorn Mix 

2 bags microwave popcorn, popped 

about 3 c. Bugles (just dump some in)

about 2 c. pretzels (just dump some in)  

1 c. Reese's pieces candy

4 or 5 squares melted almond bark (I prefer 4)  

 Mix together in large metal bowl: popcorn, Bugles, and pretzels .

Melt almond bark in microwave at 50% power, stirring every 60 seconds until melted.  Drizzle over the popcorn mixture and stir well. Stir in the candy pieces.  That's it!!

I had planned to add candy corn too but I forgot.  Maybe next time?

For Christmas I used Corn Chex Cereal instead of the Bugles and M&Ms instead of Reese's pieces.  I took this to our Garden Club Party and every crumb was gone.  It would be great for any holiday and can be changed according to your likes....I am changing the name to Holiday Popcorn Mix.

Chicken Tortellini Soup in a Crock Pot

Made some adjustments and made this for dinner yesterday....it was a hit!  I used my instant pot so I could brown the chicken before adding the other ingredients. 

Chicken Tortellini Soup
1½ pounds boneless chicken breast (I used thighs, cubed and browned in a little oil, before adding other ingredients - or just add whole chicken pieces and remove and shred or cube after it has cooked)
2 c. carrots, peeled and diced
3 stalks celery, diced
1 medium onion, diced
3 cloves garlic, minced
6 cups chicken broth
1 c. water
2 T. chicken bouillon
1 t. Italian seasoning
1 T. dried parsley
1 t. season salt
1/4 t. pepper
2 c. cheese tortellini

Add all of the ingredients except for the tortellini to a crock pot or instant pot.
Cook on low for 6 hours or high for 4 hours.
Stir in the tortellini and cook for about 20 minutes, until they are cooked all the way through.

Note:  if you are in a hurry & want to cook this using the pressure cooker of the Instant pot - add everything except the tortellini and set on high for 10 minutes.  Meanwhile cook the tortellini on the stove top and add to soup at serving time.  .  OR at the end add tortellini to the instant pot and cook at high pressure for 4 more minutes.  

5 Minute Cheesecake

5 MINUTE 4 INGREDIENT NO BAKE CHEESECAKE

Ingredients-
1 can of sweetened condensed milk
1 8 ounce tub of cool whip
1/3 cup of lemon or lime juice
1 8 ounce package of cream cheese.

Most important part of this recipe, is to leave the cream cheese out for a couple hours at room temperature. The cream cheese will become soft and smooth. The importance of this is to create a smooth texture. Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie.

After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula. In a mixing bowl, mix all before mentioned ingredients. Please note: the lemon/lime juice must come last. The reaction of the citrus juice will start to harden your mixture almost immediately.

On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated. Immediately pour mixture into a waiting graham crust or for those of us that can't have the gluten, I opt for muffin cups. Refrigerate for an hour to and hour and a half and viola.

Sour Cream Noodle Bake

Sour Cream Noodle Bake
1 1/4 pounds ground chuck
One 15-ounce can tomato sauce
1/2 teaspoon salt
Freshly ground black pepper
8 ounces egg noodles
1/2 cup sour cream
1 1/4 cups small curd cottage cheese
Pinch red pepper flakes
1/2 cup sliced green onions (less to taste)
1 cup grated sharp Cheddar

Preheat the oven to 350 degrees F.
Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.
Cook the egg noodles until al dente. Drain and set aside.
In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.
Serve with crusty French bread.
To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.

Read more at: http://www.foodnetwork.com/recipes/sour-cream-noodle-bake0.print.html?oc=linkback

Snickers Cheesecake

Brody made this for Thanksgiving. We found it at Halloween time but didn't get around to making it until now.  

Snickers Cheesecake  by Tasty  on Facebook.....see video
1 bag Snickers® Fun Size 
15 Oreo Cookies
20 oz. cream cheese, softened
10 oz. sweetened condensed milk
¼ c. bittersweet chocolate (optional)

1. In a food processor, pulse candy bars until small and pebble-sized. Remove half and set aside.
2. Continue pulsing remaining candy bars along with chocolate wafers. Press into an 10-inch springform pan, going up the sides of the pan to make a crust.
3. Combine remaining candy with cream cheese and condensed milk, pour into crust. 
4. For Halloween decor.....Melt chocolate and pour into a sandwich bag.
5. Use the bag to pipe concentric circles on top of cheesecake. 
6. Use a toothpick/knife to trace lines going outward from the center to form a web shape.
7. Chill cheesecake until firm, about 6 hours.
8. Use remaining chocolate to create ‘spiders’ decorations. 
9. Chill decorations.
10. Decorate and enjoy!  Makes 8 servings

https://www.facebook.com/buzzfeedtasty/videos/1810535682532406/

Cucumber Tomato Salad & Tomato Basil Bread

Tonight is Garden Club at my house and the focus is on Tomatoes!!  I am making this to share....

Cucumber Tomato Salad
For the salad:
Approximately 3 cups peeled & sliced cucumbers
3 cups of Juliet & Sun Sugar tomatoes or whatever you have
1/3 c. chopped red onion
1/4 c. chopped fresh basil (I used sweet basil and lime basil)
For the dressing:
1/4 c. extra virgin olive oil
3/4 c. apple cider vinegar
1/2 T. red wine vinegar
1/2 t. dill weed
1 t. sugar
1/2 t. salt
1/4 t. pepper

Place salad ingredients in large bowl and toss.
Mix dressing ingredients in small bowl; stir to combine well & drizzle over salad.
I kept the dressing separate.

TOMATO BASIL BREAD
1/2 c. warm milk - microwave 30 seconds
1/2 c. pureed ripe tomatoes (blend in blender with the garlic & herbs)
2 T. fresh basil, minced
1 T. fresh chives, minced
2 cloves garlic, minced
1 t. fresh oregano, minced
1 egg
2 T. oil
1/2 t. salt

1 T. sugar
3 c. slightly rounded, bread flour
1  T. yeast

GARLIC CHIVE SPREAD
1/2 c. butter, softened
1 T. fresh chives, minced
1 garlic clove, minced
Place bread ingredients in bread machine pan in order listed.   Check dough after 5 minutes of mixing, add 1 to 2 T. water or flour if needed.  Bake in bread machine or remove dough, form into 2 artisan loaves and bake in oven at 375 for 20 minutes.  

In bowl, combine spread ingredients. Serve with bread. 

I also used this dough to make pizza crust.  It made enough for a cookie sheet and a half sized cookie sheet.  I sprayed the pans.  Patted out the dough and baked it at 375 for 10 minutes.  Then I used 16 oz. tomato sauce, Italian Seasoning, garlic powder, onion powder, basil, oregano, salt & pepper for my sauce.  Sprinkled with cheese and canadian bacon and basil or pizza seasoning.  Baked 15 more minutes.  It turned out great!!  And the tomato lovers garnished it with fresh sliced tomatoes. 

** So I can make this all year round I puree my tomatoes and herbs together and freeze them in little jars.  

    

Mini Pigs In Blanket with Chili Cheese Dip

Mini Pigs In Blanket with Chili Cheese Dip
PIGS IN A BLANKET
1 tube Crescent Roll dough
1 package cocktail wieners
olive oil (for brushing dough)
CHILI CHEESE DIP
1 package cream cheese (8 ounces)
1 can Chili
1 c. cheddar cheese, plus more for topping
diced scallions
Unroll Crescent roll dough and cut each triangle into three slices. Roll a slice around each cocktail weiner, forming a Pig in a Blanket. Place each Pig in a Blanket side-by-side in a skillet, forming a wreath shape. Brush the top of each one with olive oil.
In a medium-sized bowl, mix cream cheese, chili and cheddar. Pour mixture into center of wreath. Sprinkle the top of the dip with extra cheese.
Bake at 350  for 20 minutes, or until the dip is bubbly and the cheese has melted. Top dip with diced scallions and let cool for 5-7 minutes before serving.

http://www.delish.com/cooking/videos/a45815/chili-cheese-dog-dip-best-super-bowl-appetizers/

Chicken Cordon Bleu Roll Ups

Chicken Cordon Bleu Roll Ups
4 boneless skinless chicken breasts, pounded 1/2" thick
Salt & Pepper
1/4 c. dijon
1 c. bread crumbs or panko
4 slices ham
1 1/4 c. shredded  or 8 to 10 slices Gruyere (Swiss Cheese)
Chopped fresh parsley, for garnish

Preheat oven to 350. Season chicken with salt and pepper. Place dijon and bread crumbs in two separate shallow dishes. Dip chicken in dijon until fully coated, then toss in bread crumbs. Transfer to a cutting board.

Top each chicken breast with a slice of ham and 1/4 cup grated or a slice of swiss cheese.

Roll up chicken breasts and transfer to a baking dish.

Top with  swiss cheese and bake at 350 until chicken is cooked through, 25 minutes.

Garnish with parsley and serve.

Tomato Soup & Grilled Cheese Roll Ups

Tomato Soup
4 tbsp. butter, divided
1 onion, finely diced
1 Garlic clove, minced
28 oz. crushed tomatoes
3 c. chicken (or vegetable) stock

1 t. salt
1/4 t. pepper
1/4 c. heavy cream

Fresh basil, for serving

Grilled Cheese Roll Ups
8 slices white bread, crusts removed
8 slices cheddar cheese

Make soup. Melt 1 tablespoon of butter in a large pot over medium heat. Add onion cook until beginning to soften, 2 to 3 minutes. Add tomatoes, stock, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil and simmer 15 minutes. Stir in cream, then ladle into bowls. Garnish with fresh basil.

While the soup is simmering, make the grilled cheese roll-ups. Using a rolling pin, roll bread into flat, 1/4-inch thick squares. Place a cheese slice on each slice of bread and roll up tightly.

Melt 1 tablespoon of butter in a large nonstick skillet over medium heat. Working in batches, add the roll ups to the skillet, seam side-down. Cook, turning often, until all sides are golden and the cheese has melted, about 3 minutes. Wipe the skillet clean with a paper towel and add more butter before adding more roll-ups.

Ladle soup into bowls and serve with grilled cheese roll-ups.

http://www.delish.com/cooking/recipe-ideas/recipes/a49054/grilled-cheese-soup-dippers-recipe/

Kentucky Butter Cake

Kentucky Butter Cake
1 cup butter, cubed at room temperature
2 cups granulated sugar
4 eggs
1 T. vanilla
3 c. all purpose flour
1 t. salt
1 t. baking powder
½ t. baking soda
1 c. buttermilk
Butter Glaze
⅓ c. butter
¾ c. granulated sugar
2 T. water
2 t. vanilla

Spray a 10" bundt pan very liberally. 

Place all the cake ingredients in the mixer bowl. Mix on low for 30 seconds and on medium speed for 3 minutes.

Pour the batter into the prepared pan and bake at 325 for 65-75 minutes until a toothpick comes out clean.

Glaze the cake while still warm & before removing from bundt pan.  To make the glaze combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.

Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake.

Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.  Dust lightly with powdered sugar.

Great when made a day in advance, it becomes more moist and flavorful when it rests overnight.

Dust lightly with powdered sugar.  Serve with berry sauce.  

Chicken Alfredo Roll Ups

Chicken Alfredo Roll Ups

3 T. butter (plus more greasing the dish)

2 garlic cloves, minced
3 T. flour
2 1/4 c. milk
Juice of 1 lemon
2 t. chopped parsley (Plus more for garnish)
2 T. cream cheese, softened
2 c. shredded rotisserie chicken
1/2 c. finely grated Parmesan
8 cooked lasagna noodles
1 t. salt
1/2 t. pepper
Preheat oven to 350 degrees F. Butter a large casserole dish and set aside.
Melt butter in a large skillet over medium heat. Add garlic and sauté until garlic is fragrant, about 30 seconds. Whisk the flour into the butter and garlic and cook until the mixture is bubbling and golden, 1 minute more. Gradually pour in milk, whisking constantly. Bring mixture to a simmer, then stir in cream cheese and Parmesan. Cook until the sauce thickens, about 2 to 3 minutes. Add lemon juice, parsley, salt and pepper. Stir in shredded chicken.
Spoon a thin layer of sauce onto the bottom of the baking dish.
Lay cooked noodles in a single layer on a cutting board or baking sheet. Spread chicken Alfredo mixture on each noodle, then roll up the lasagna noodle. Lay the roll-ups in the baking dish seam side-down. Spoon more sauce on top of the roll-ups.
Bake for 15-20 minutes, until the sauce is bubbly and beginning to brown. Garnish with more parsley and serve warm.

Oven Roasted Chicken

Oven Roasted Chicken
Marinade
2 lemons, juiced
½ c. olive oil
6 cloves garlic, minced
1 t. salt
2 t. pepper
2 t. ground cumin
2 t. paprika
½ t. turmeric
1/4 t. ground cinnamon
Red pepper flakes, to taste

2 pounds boneless, skinless chicken thighs

1 T. olive oil
1 large red onion, peeled and quartered
2 T. chopped fresh parsley

Prepare marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, rice — really anything you desire.

Crock pot Creamy Chicken & Rice Soup

Crock pot Creamy Chicken & Rice Soup
½ c. uncooked wild rice
½ c. uncooked basmati rice
1-½ lb. chicken breast
1 c. onion, diced
1 c. carrot, diced
¾ c. celery, diced
4-5 cloves garlic, minced
1-2 bay leaves
6 c. chicken broth
2 c. water
1 T. Italian seasoning
1-½ tsp. Black pepper
2 t. salt
5T. butter
½ c. all purpose flour
2 c. milk

Rinse the rice under running water and place in a 5-½ qt. slow cooker.  Add: chicken breast, onions, carrots, celery, garlic, bay leaf, chicken broth, water, Italian seasoning, salt and pepper. Cover and cook on high for 4 hours or on low for 7-8 hours. Remove chicken from pot during the last 30 minutes of cooking and shred with two forks.  Add the chicken back to the slow cooker and continue cooking until vegetables are tender.

Melt butter in a small saucepan.  Add the flour and cook for one minute. Whisk the mixture slowly while adding the milk.  Continue whisking until sauce has thickened and is smooth & creamy.
Stir the sauce into the slow cooker, stirring to combine. Adjust seasoning with salt and pepper. Let sit 5 minutes, soup will thicken as it stands.

Reese's Fudge

Reese's Fudge

Peanut Butter Layer
1 c. butter, melted
1 pound powdered sugar
1 1/2 c. creamy peanut butter
1 1/2 c. graham cracker crumbs (about 1 sleeve)
Topping
12 oz. milk chocolate chips
1 1/2 c. creamy peanut butter

In a large bowl mix together all of the ingredients for the peanut butter layer. Press into 13x9 inch baking pan. Chill for 1 hour.
Place chocolate chips and peanut butter into a bowl. Microwave for 1 minute. Stir until melted and smooth. Pour over peanut butter layer. Chill for 2 hours, until firm.
Store in fridge.

Easy Cinnamon Cream Cheese Roll Ups

Easy Cinnamon Cream Cheese Roll Ups

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

Cookie Dough Frosting

Cookie Dough Frosting
1/2 c.  butter, softened
1/2 c. brown sugar
1 tsp. vanilla extract
3/4 c. all-purpose flour
3 to 4 T. milk
1 t.  salt
1/3 c. mini chocolate chips
Beat together:   butter, brown sugar, and vanilla until light and creamy.
Slowly add flour and salt and beat until fully combined.
Add milk, one tablespoon at a time, until you reach desired consistency.
Fold in mini chocolate chips.

Fresh Peach Crisp

Fresh Peach Crisp

6 c. fresh peaches, peeled, sliced
1 1/2 c. all-purpose flour ( divided)

1 1/2 c. brown sugar, firmly packed ( divided)

2 t. cinnamon, ground ( divided)

1/2 t. salt
1/2 c. butter, softened

Place sliced peaches in a mixing bowl.
Mix together 1/2 cup of the flour, 1/2 cup of the brown sugar, and 1 teaspoon of the cinnamon, then mix well with sliced peaches in bowl.
Place peach mixture in the bottom of a lightly buttered 9 x 13 inch baking dish; set aside.
Combine remaining flour, sugar, and cinnamon with the salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal.
Sprinkle mixture evenly over peaches in dish.
Bake at 375 for 45 minutes or until golden brown.
Spoon into individual serving bowls; serve warm with whipped cream or vanilla ice cream.

No Cook Coconut Cream Pie

No Cook Coconut Cream Pie
2 packages (3.4 ounces each) instant vanilla pudding mix
2-3/4 cups milk
1 t. coconut extract
1 carton (8 ounces) frozen whipped topping, thawed
1/2 c. flaked coconut
1 graham cracker crust (9 inches)
Toasted coconut

In a large bowl, whisk together 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.

Strawberry Bundt Cake

My newest creation.....
Making bundt cakes for Jim Hugo's Memorial Service.  Wanted something fruity and cool as it is gonna be very hot.

Strawberry Bundt Cake
1 Strawberry Cake Mix
1 box Vanilla Pudding (I used a large....because that is what I had)
1/2 c. oil
1/2 c. water
1 c. strawberry yogurt
4 eggs
Mix well & beat for 2 minutes.
Add:
1 c. frozen sliced strawberries
Mix.
Pour batter into a sprayed bundt pan.  Bake at 350 for 45 minutes.

Glaze
1 c. powdered sugar
thin with lemon juice, milk or strawberry juice to desired taste and consistency.
Drizzle over warm cake.

Caramel Coconut Chocolate Chip Skillet Cookie Pie

Made this for the Kimball family 4th of July Party .

Caramel Coconut Chocolate Chip Skillet Cookie Pie

1/2 c. butter

1 c. sugar

1 T. vanilla

1 1/2 c. flour

1/2 t. baking soda

1/4 t. salt

1 egg

10 caramels unwrapped or 1/2 c. caramel sauce (I used my 6 minute caramel sauce)

1 1/2 c. coconut

1/2 c. mini chocolate chips

caramel and/or chocolate sauce to drizzle for serving

On stove heat 10 or 12 inch cast iron skillet on medium low, add butter. When butter is completely melted stir in sugar. Stir in flour, baking soda, salt, vanilla, and egg. Stir to incorporate all ingredients and pat into a layer of dough covering the skillet. Drizzle caramel on top of dough, then add chocolate chips and coconut. Bake at 350 for 15 minutes. Don't bake until center is totally cooked, the pan will stay hot and it will continue to bake after removing from oven..

Serve warm with a drizzle of caramel and/or chocolate sauce.

Fresh Raspberry Pie.....

My raspberries are ready and I see a Fresh Raspberry Pie about to happen for the 4th of July!!!

Fresh Raspberry Pie
5 to 6 c. fresh raspberries
2 T. fresh lemon juice
1/2 c. water
1 to 1 1/4 c. sugar
1/3 c. Instant Clear Jel
Mash 2 cups of the raspberries in a medium-sized bowl. Stir in the lemon juice and water.
In a separate bowl, whisk together the sugar and Instant ClearJel, then sprinkle this over the raspberry mixture; stir to combine.
Fold the remaining berries into the mashed berry mixture.
Spoon the berry mixture into the pie shell formed in a 10 or 12"cast iron skillet and fold over the edges or add a top crust.  Brush with milk or cream and sprinkle with sugar.

.
Yield: 1 pie, 8 to 10 servings.  With leftovers to drizzle over the ice cream.

Great in a cast iron skillet.  Bake at 400 for 30 minutes on lowest oven rack. 

Dutch Oven Cobbler......Idaho History Pioneer Day

In May, Kasey and I went to Carberry Elementary to help out with their Idaho History Pioneer Day. Tanner & Brody have been studying Idaho History this year in 4th grade.  This was a big activity for all the 4th graders.  It was a big day!  We had lots of fun with 94 - 4th graders and they devoured 7 cobblers and some chocolate chip bars and homemade rolls.

We had a little pretend display showing how the Pioneers would use a tripod and fire to cook.....>>>>>>





Kasey's Dutch Oven Cobbler
2 - 21 oz. cans fruit or pie filling (whatever you like)

1 cake mix, any flavor (white, yellow, chocolate, whatever you like)

1 cube butter, cut into pieces

Dump fruit (juice & all) or pie filling into a 12 inch dutch oven.  Sprinkle evenly with dry cake mix.  Dot with pieces of butter.  Place lid on dutch oven.  Place 8 briquettes on bottom and 16 on top.  Cook until done, about 40 to  60 minutes.  Peek inside occasionally until done. 

You can double this recipe or adapt it to fit any size dutch oven.  Just layer the ingredients to fill your dutch oven and cook until done.  

Since we were doing so many we cheated and baked them in the oven at 350 for 1 hour.  

We made several flavors.

Cherry with Chocolate Cake (2)

Cherry with Vanilla Cake

Apple with Vanilla Cake

Peach with Yellow Cake (2)

We also made some great chocolate chip pan cookies in cast iron skillets.  I doubled the recipe and filled 2 skookie pans  and 2-12" skillets full.  The skookies ran over in the oven!  ugh!!  what a mess that was!!  I prefer to use skillets with sides on them.  

Cast Iron Skillet Chocolate Chip Cookie

1 c. butter, softened

2 eggs

1/2 c. sugar

3/4 c. brown sugar

1 T. vanilla 

2 c. flour, divided 

1 t. baking soda

1 t. salt

1 1/2 c. milk chocolate chips, divided

Place in mixing bowl:  eggs, both sugars, vanilla, and butter beat well.
Add half the flour into the wet ingredients and mix well.
Add the baking soda, salt & the rest of the flour and mix well.
Add 1 c. chocolate chips and mix in.
Spread mixture evenly in a lightly sprayed cast iron skillet.
Spread the remaining 1/2 c. chocolate chips on the top of the mixture and gently push them in.
Bake at 375 for 13 to 15 minutes.  Don’t overbake as the cast iron pan stays hot and they continue to cook after coming out of the oven.
*** in 2017 a Double batch made enough for 3 – 10”, 1 – 12” & 2 – 5” frying pans.  I baked them all at once on convection bake at 375 for 13 minutes.

We also made a batch of roll dough and actually baked them with briquettes so the kids could see how that is done.  They were beautiful and yummy!!  

A few things we taught them.....

Dutch ovens are made of cast iron.  They are durable, versatile, and economical.  The biggest obstacle is that they are heavy.  But that is a good thing too because they will last forever!   If properly cared for a Dutch Oven will last for 100 years or more.  In fact it will get better and better with lots of use. 

Benefits of cast iron:

• Cooks evenly & keeps food hot for a long time
• Can be used in the oven, on the stove top, with briquettes and over a campfire
• When well-seasoned, the surface is black and is a natural nonstick surface
• The more you use it the better it gets

Caring for your cast iron:

• Soon after using, wash with hot water, do NOT USE SOAP, scrape with a plastic scraper or brush and dry with a paper towel
• Rub with vegetable oil after each use & place a clean paper towel inside & store in a dry place
• If you have not used your dutch oven for several months you will want to heat it up before using it as the oil goes rancid when stored for a long time

How many briquettes do I need to cook at 350 degrees?  Here are 2 rules that will work for any size dutch oven.  Pick the one that is easiest to remember & use it. 

(1)     Take the size of the oven, double it, and then put 1/3 of the coals on the bottom and 2/3 on the top.  Each additional charcoal adds 10-15º to the cooking temperature. 

(2)     There is also the “Rule of 4”.  Take the Dutch oven diameter and add 4, that is the number of briquettes for the lid.  Take the Dutch oven diameter and subtract 4 and that is the number of briquettes for the bottom.  For example, a 12-inch oven will have 16 on top and 8 on the bottom.

You may need to add or subtract depending on the weather conditions.  If it is cold, windy, high humidity or high elevation, it might take more coals to get the same temperature.  If it is hot and sunny, it might take less.

If your food needs to cook longer than 30-45 minutes you may need to add a few more fresh coals. 

Keep your lid on tight and try to reduce the number of times you peak inside, because each time the lid is opened, it will take a little longer to cook.

All in all it was a great day!!!  The twins loved having their DAD at school with them.  

Powdery Mildew Spray

Last week I was dead heading my peonies and discovered they were covered with powdery mildew. So, I mixed this up and they are much better.

Powdery Mildew Spray
1 gallon water
1T. each of baking soda, canola oil and dish soap
Spray all the leaves.

Blueberry Zucchini Squares

Gearing up for zucchini season....It will soon be here!

Blueberry Zucchini Squares
2 c. shredded zucchini (do not pack)
1/2 c. buttermilk
1 T. grated lemon peel
1/4 c. lemon juice
1 c. butter, softened
2-1/2 c. sugar
2 eggs
3-1/4 c. plus 2 T. flour, divided
1 t. baking soda
1/2 t. salt
2 c. fresh or frozen blueberries
GLAZE:
2 c. powdered sugar
1/4 c. buttermilk
1 T. grated lemon peel
1 T. lemon juice
1/8 t. salt

In a small bowl, combine zucchini, buttermilk, lemon peel and lemon juice; toss to combine. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. In another bowl, whisk 3-1/4 cups flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition. Toss blueberries with remaining flour; fold into batter.

Transfer batter to sprayed 15x10x1inch baking pan, spreading evenly (pan will be full). Bake at 350 for 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set.