BBQ Shredded Chicken .... in the crock pot

Makes a delicious sandwich on a homemade bun, serve over rice, wrap in a tortilla, sprinkle over a salad, or eat it plain.

BBQ Shredded Chicken
2 lbs boneless, skinless chicken breasts

seasonings to taste (I use....salt, pepper, garlic & onion powder, season salt)
1 c. BBQ sauce
1/4 c. Italian dressing
1/4 c. brown sugar
1 T. Worcestershire sauce
1 t. salt

1/2 t. pepper

Place chicken in crock pot and sprinkle generously with salt & pepper, garlic powder, & season salt.  

Once chicken has cooked....shred it.  I use my electric hand mixer to shred my chicken.  Does a great job!!  I leave the broth in the chicken as it keeps it moist and tasty!

Stir in remaining ingredients. Heat thru in the crock pot.  Serve.  

Coconut Cream Pie

Coconut Cream Pie Recipe

Coconut Custard Filling:
4 egg yolks
1/3 c. plus 2 tsp cornstarch
3 cups of whole milk (1 can of coconut milk + enough milk to equal 3 cups)
3/4 c sugar, plus 1 T.
1/2 tsp salt
2 tsp vanilla
2 T. butter
1 c shredded coconut*

1 baked pie shell, 9 or 10″
Topping:
1/2 cup toasted coconut
1.5 cups whipping cream
1/3 c sugar
3/4 tsp unflavored gelatin (opt)

*I prefer unsweetened, finely ground coconut, but if all you have is sweetened flaked, cut the sugar to a 1/2 cup. I like to process the coconut in a food processor so that it’s fine instead of stringy.

Whisk the yolks in a bowl, set aside. Stir cornstarch, sugar, salt together in a medium saucepan. Whisk in the milk carefully to avoid lumps. Cook, stirring constantly over medium heat. Let it boil one minute, then add half the filling into the yolks, whisking to temper the yolks. Add the mixture back into the pan and cook over heat, boiling for another minute. Remove from heat. Add vanilla, butter, and coconut. Cool the filling slightly (about 30 minutes) and pour into a baked pie shell. Cover custard with plastic wrap and refrigerate for 2 hours until set.

To toast coconut: spread sweetened, flaked coconut over a cookie sheet and put into a 400 degree oven. Stir occasionally and shake around until coconut is golden brown. Don’t walk away (I’ve burned many, many sheets of coconut walking away.) Cool before using as a topping.

Beat the cream and sugar together until whipped to soft peaks, spread over the pie. Sprinkle with toasted coconut.

–If you want to keep the pie for a couple days, it’s best to stabilize your whipping cream before you beat it. Sprinkle the gelatin over 2 tablespoons of cold cream. Allow it to bloom (just hang out for about 5 minutes) and then nuke the mixture for about 20 seconds (watch it closely!) to melt the gelatin and cream together. Stir with a fork until combined, warming it as needed until melted. Add the mixture in a slow stream into the rest of the whipping cream, and finish beating the cream to soft peaks.

http://todaysmama.com/2013/02/the-worlds-best-coconut-cream-pie-recipe-ever/

Slow Cooker Creamy Spaghetti

Slow Cooker Creamy Spaghetti  from Aryn Youngberg

(Recipe adapted from Six Sisters Stuff)

Ingredients

1 pound Italian sausage or hamburger
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon garlic salt
3 (24 ounce) jars of pasta sauce
1 pound spaghetti noodles
1/2 cup Parmesan cheese (grated or powder)
4 ounces fat free cream cheese
1 (14.5 ounce) can chicken broth
Instructions

1- Brown meat in Rockcrok on stove top until completely cooked through. Season with salt, pepper and garlic salt. Move Rockcrok to slow cooker stand.
2- Pour one jar of pasta sauce in the bottom of rockcrok and mix with meat.
3- Break all spaghetti noodles in thirds and place on top of mixture and sprinkle on Parmesan cheese.
4- Cut cream cheese into bite-sized pieces and place on top of cheese. Pour another jar of pasta sauce over cream cheese.
5- Cover Rockcrok with lid and cook on high for 3 hours. After 3 hours, remove lid and stir contents of the Rockcrok. Pour in the last jar of pasta sauce and can of chicken broth.
6- Replace lid and cook another hour on low or until ready to serve. Or move Rockcrok to stovetop and turn burner to medium heat. Cook for 3-4 minutes and serve!

3 Hrs. on High or 5 hours on Low

Chicken Alfredo Lasagna Rollups

Chicken Alfredo Lasagna Rollups
4 chicken breasts, cooked and shredded
5 fresh lasagna sheets
250g cream cheese
2tbsp chopped parsley
black pepper and salt
4 cloves garlic, crushed
pinch nutmeg (optional)
double handful grated cheddar cheese
300ml white sauce
200g grated parmesan cheese
75g panko breadcrumbs
How You Make It:

Soak the lasagna sheets until soft.
In a large mixing bowl, stir together the shredded chicken, cream cheese, parsley, seasoning, nutmeg, garlic and cheddar cheese.
Slice the lasagna sheets in half lengthways, leaving you with 10 long strips of pasta.
Place a heaped spoonful of the chicken mixture at the end of each pasta strip then roll up tightly.
Spread a little white sauce into a baking dish then line up the pasta roll ups.
Top the pasta rolls with the rest of the white sauce, the parmesan and the breadcrumbs. Cover with foil then bake for 20 minutes until the cheese is melted and the crumbs are golden brown.

https://www.facebook.com/twistedfoodsocial/

Frosted Lemon Sour Cream Sugar Cookies

These Lemon Sour Cream Sugar Cookies are soft, moist and loaded with lemon! There's no chilling or rolling -- just stir, drop, bake and frost (if you want to!). Perfect for Easter or Christmas baking.
http://www.thereciperebel.com/frosted-lemon-sour-cream-sugar-cookies-recipe-video/

Frosted Lemon Sour Cream Sugar Cookies
Serves: 24 cookies

½ cup butter, room temperature
2 cups granulated sugar (approx. 400g)
4 large eggs
½ cup sour cream (I use 5%)
zest of 2 lemons
juice of 1 lemon
½ teaspoon baking soda
3 teaspoons baking powder
4½ cups all purpose flour (about 575g)
Frosting:
¼ cup butter, room temperature
2½ cups powdered icing sugar
juice of 2 lemons*
yellow food coloring, optional
Preheat oven to 350 and line 4 baking sheets with parchment paper.
In a large bowl with an electric mixer, beat butter until smooth. Add sugar and beat until light and fluffy, about 2-3 minutes.
Add eggs, sour cream, lemon zest, and lemon juice and beat until combined.
Add the baking soda, baking powder and flour and beat just until combined. Dough will be the consistency of thick cake batter -- it is quite sticky and soft.
Drop dough by heaping tablespoonfuls onto prepared baking sheets (I get 6 on a regular baking sheet -- my cookies are large!), trying to make drops as round as possible. Bake for 10-11 minutes or until no longer glistening in the center. Cool completely.
Frosting
With an electric mixer, beat butter until smooth. Add sugar and just enough lemon juice to make a smooth, thick frosting (you can add a teaspoon of milk if it is too thick). Color with yellow food coloring if desired.
When cookies are completely cool, spread with an even layer of frosting and serve.
NOTES
*I use the juice of 2 lemons and no milk and the frosting has a strong lemon flavor -- if you prefer less zing, use the juice of 1 lemon and just enough milk to reach desired consistency.
**My cookies are very large. You can definitely make smaller cookies and the recipe will yield more, you will just want to decrease the baking time.

Coconut White Chocolate Cheesecake

Coconut White Chocolate Cheesecake
1-1/2 cups graham cracker crumbs
6 tablespoons butter, melted
5 packages (8 ounces each) cream cheese, softened
1 cup sugar
1-1/2 cups white baking chips, melted and cooled
3/4 cup coconut milk
2 teaspoons coconut extract
1 teaspoon vanilla extract
4 large eggs, lightly beaten
3/4 cup flaked coconut, toasted, divided
Directions
1. Preheat oven to 325°. Place a greased 9-in. (3-in.-deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
2. In a small bowl, mix cracker crumbs and butter. Press onto bottom of prepared pan.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, coconut milk and extracts. Add eggs; beat on low speed just until blended. Fold in 1/2 cup coconut. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
4. Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
5. Remove rim from pan. Serve cheesecake topped with remaining coconut. Yield: 16 servings.

Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.  For the best texture, make sure not to overmix the batter. —Jamie Harris, Danville, Illinois
http://www.tasteofhome.com/recipes/coconut-white-chocolate-cheesecake/print

Easy Cinnamon Rolls

Easy Cinnamon Rolls
2 T. yeast
1 1/8 cup warm water
1/3 c. oil
¼ c. sugar
1 egg
1 t. salt
3-3½ c. flour
1/4 c. Butter, melted
Brown Sugar
Cinnamon
Dissolve yeast in water. Add oil and sugar. Let stand 5 minutes. Add egg, salt, and flour to make soft dough. Knead 3-5 minutes. Do not let rise. Roll out dough with rolling pin, cover with melted butter (4 T.), sprinkle generously with brown sugar and cinnamon. Roll up dough, then slice into 16 cinnamon rolls. Place in a greased 9x13 pan. Cover and let rest for 10 minutes (while oven is heating). Bake at 425 degrees for 17 minutes. Cool on wire rack. Enjoy!!

Carrot Cake Cheesecake

Carrot Cake Cheesecake
2 c. granulated sugar
1 c. canola oil
4 large eggs
2 c. all-purpose flour
1 t. baking soda
1 t. baking powder
1/4 t. salt
2 t. ground cinnamon
2 c. shredded carrots
FOR THE CHEESECAKE LAYER:
16 oz. cream cheese, softened
1 c. sugar
1/4 t. salt
2 large eggs
1/4 c. sour cream
1/3 c. heavy whipping cream
FOR THE FROSTING:
1 c. butter, softened
8 oz. cream cheese, softened
1 T. vanilla extract
1/4 c. heavy cream
4 c. powdered sugar
1 c. chopped pecans

FOR THE CHEESECAKE LAYER:
Prepare the cheesecake layer first. This can be done before hand. If freezing the cheesecake, can be stored 1-2 weeks in the freezer.
Preheat oven to 325 degrees. Using a large roasting pan, add 1 inch of water to the pan. Place it on the lower 2/3 of the oven! Allow it to preheat in the oven.
Prepare 9-inch springform pan by wrapping bottom of pan (outside) with double layer of foil. Line bottom (inside) with a circle of parchment paper.
Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.
Beat in sour cream and heavy cream, until light and fluffy (about 2 minutes). Pour into prepared 9-inch springform pan. Place pan in center of preheated roasting pan in the oven, making sure to be careful not to spill water.
Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
When cooled, remove outside portion of the springform pan and place into the freezer for several hours or overnight. I put it in freezer for about 2 hours. If using within 24 hours, feel free to just refrigerate cheesecake!
FOR THE CARROT CAKE LAYERS:
Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans. I use Wilton Bake even strips to ensure nice, even cakes. Set aside.
In a large mixing bowl, combine sugar, oil and eggs until blended. Add in flour, baking soda, baking powder, salt, and cinnamon. Beat for about 2 minutes. Add in shredded carrots. Pour into prepared cake pans.
Bake for 30 minutes. Cool on wire rack for ten minutes. The remove from pans and cool completely.
FOR THE FROSTING:
In a large mixing bowl, combine cream cheese and butter. Beat for 3 minutes. Add in sugar, vanilla, and heavy cream. Beat for 3-4 minutes until light and fluffy. Fold in chopped pecans.
To assemble the cake, layer one layer of carrot cake. Add the cheesecake then top with second layer of carrot cake. Spread on the frosting, first on sides then on top!
Store in the refrigerator. ENJOY

Soft Pretzel Bites

Soft Pretzel Bites
1 can refrigerated biscuit dough
4 c. water
1/4 c. baking soda
1 large egg, beaten
Coarse salt
2 T. butter
2 T. flour
1 c. milk
2 c. Cheddar cheese
Preheat oven to 425.  Line a large baking sheet with parchment paper and spray with cooking spray.
Quarter each biscuit then roll piece into a ball. Pinch to seal. In a medium saucepan, combine water and baking soda. Bring to boil then reduce to a simmer. Add the rolled balls and cook for 1 minute. Remove with a slotted spoon and transfer to baking sheet, making sure the pretzels aren't touching. Brush beaten egg over each pretzel. Sprinkle with salt. Bake for 10-15 minutes or until golden brown. Let cool for 10 minutes before serving.
Meanwhile, make cheese sauce. Melt butter in a small saucepan over medium heat. Whisk in flour and cook for about 1 minute. Stir in milk and bring to a simmer. When the milk begins to thicken, stir cheese, whisking constantly until sauce is smooth. Season to taste with salt, pepper and cayenne.

Lemon Drop Mini Cakes

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

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

Double Chocolate Pudding Cookies

Double Chocolate Pudding Cookies
1 c. butter, softened
3/4 c. brown sugar
1/4 . sugar
3.4 oz. instant vanilla pudding mix, dry
2 eggs (at room temp)
1 1/2 t. vanilla
2 1/4 c. flour
1 t. baking soda
1/2 t. baking powder
1 c. milk chocolate chips
1 c. white chocolate chips (or more chocolate chips)

Preheat oven to 350ºF.
Cream together the butter and sugar in a large mixing bowl. Stir in pudding mix (dry) and vanilla.
Beat in one egg at a time.
In a separate bowl mix together flour, baking soda and baking powder. Then slowly stir into the wet ingredients. Then stir in the chocolate chips.
Drop onto sprayed cookie sheet. Bake at 350 for 8-10 minutes. You want the center to look a little underdone. Let sit on pan for 2 minutes, and then remove to a cooling rack.

Strawberry Banana Salad

Strawberry Banana Salad
3 ripe bananas (diced or mashed)
½ lemon, juiced
⅓ c. sugar
14 oz. crushed pineapple, drained
1½ c. diced strawberries
½ c. chopped maraschino cherries
1 c. plain Greek yogurt
8 oz. whipped topping
Place diced bananas in a large bowl and stir in lemon juice from ½ of a lemon.
Add sugar, pineapple and greek yogurt. Stir until smooth. Stir in cherries and strawberries.
Fold in whipped topping. Refrigerate until serving.

Broccoli Apple Salad

Broccoli Apple Salad
4 c. fresh broccoli florets, (about 2 medium heads)
½ c. shredded carrots
¼ c. diced red onion
2 large apples, finely chopped (I used gala apples)
½ c. pecans, coarsely chopped
½ c. dried cranberries
Creamy dressing ingredients:
½ c. lite mayonnaise
½ c. low fat greek yogurt
2 T. lemon juice
1 T. sugar
¼ t. salt
⅛ t. pepper

In a large bowl combine broccoli, carrots, red onion, apples, pecans, and dried cranberries.
To make the dressing: Whisk together mayonnaise, greek yogurt, lemon juice, sugar, salt and pepper.
Add the dressing to the salad and toss to coat. Chill until ready to serve.

Cheddar Bacon Egg Salad

Cheddar Bacon Egg Salad
6 to 8 eggs
4 slices bacon
1/2 cup mayonnaise
1 tablespoon mustard
1 teaspoon vinegar
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated cheddar cheese
Hard boil the eggs, cover and bring to a boil and simmer for 10 minutes.  Cool under cold running water.
While the eggs are cooling, chop the bacon into bite sized pieces and fry until crisp over medium heat. Drain the fat and set aside the bacon.
Peel the eggs and mash them finely with a fork. Add the mayonnaise, mustard, vinegar, parsley, salt, and pepper and stir to combine.
Stir in the bacon and cheddar.
Serve as a dip with crackers or between bread as a sandwich

Restaurant Style Salsa

Restaurant Style Salsa
28 oz. Whole Tomatoes (drained)
20 oz. Rotel (diced Tomatoes And Green Chilies) Original or Mild
1/2  c. onion
1/2 to 3/4 c. Cilantro, finely chopped (more or less to taste)
1 1/2 T. fresh lime juice
1 t. minced garlic
1/2 t. salt
1/4 t. sugar (optional)
If you like your salsa a little spicy throw in:
1/2 to 1 Jalapeño, chopped fine
Dash of ground cumin

Combine all of the ingredients in a blender or food processor. Pulse a few times until you get a nice consistency. Taste, and add more spice as needed. Refrigerate salsa for at least an hour before serving to help marinate the flavors.

Honey Glazed Ribs..... in a crock pot!!

Honey Glazed Ribs
1 (2½–3 lb) rack of pork ribs, halved
1 T. salt
1 T. pepper
1 T. paprika
1 T. chili powder
1 c. honey
½ c. soy sauce
10 cloves garlic, minced

Season ribs evenly with salt, pepper, paprika, and chili powder. Rub in on all sides.
Add honey, soy sauce, and garlic to a large slow cooker.
Transfer the ribs to crock pot and turn them over in sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat side is against the walls of the slow cooker, with the bone sides facing in.
Cover and cook on high for 4 hours, or low for 7 - 8 hours.
Remove the ribs and transfer to cutting board.
Cut between the bones to separate into individual ribs.
Serve with additional sauce from the slow cooker, as needed.

Carrot Cake

Carrot Cake
#1
1¼ c. unsweetened applesauce (or oil)
2 c. sugar
3 eggs, room temperature
#2
2 c. all-purpose flour
1 t. baking soda
1½ t. baking powder
½ t. salt
1 t. cinnamon
#3
2 c. grated carrots
1 c. shredded sweetened coconut
1 c. chopped nuts (optional)
1 t. vanilla
1 c. crushed pineapple (not drained!) {use the pineapple in JUICE not syrup}
Cream Cheese Frosting:
1 c. butter (softened)
16 oz. cream cheese (softened)  Coupons
2 t. vanilla
2 lbs. powdered sugar
top with toasted pecans or coconut if desired
Preheat oven to 350 degrees.
Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
Pour into a lightly greased and waxed paper lined 9 x 13 , two 9-inch pans or three 8-inch pans.
Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean.
Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.
For the frosting:
Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth.
Invert the cake onto a cake plate or stand.
Spread top of cake with frosting.
Gently place the second cake on top and continue frosting. Repeat with the third cake if you made three. Frost completely and decorate as desired.
Best when refrigerated for an hour before serving.

Cherry Bread

For the maraschino cherry lover.....cherries in every bite!!

Cherry Bread 

3/4 c.  sugar
1/2 c. milk
1/2 c. oil
1 large egg
2 t. vanilla or almond extract
2 c.  all-purpose flour
2 t. baking powder
1/4 t. salt
20 oz. maraschino cherries
Glaze:

2 c. powdered sugar
2 T. melted butter
1/3 c. maraschino cherry juice
1/2 t. almond extract

In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
Drain the maraschino cherries, reserving the juice for the glaze. Coarsely chop the cherries in a food processor or with a knife. Gently fold the cherries into the batter.
Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
To make the glaze, combine the powdered sugar, melted butter, cherry juice and almond extract in a small bowl. Mix until it is smooth.
Once the bread is cool, spread the glaze on top of the bread. Slice and serve. Freezes well!

Make as a cupcake too!!  only bake for 15 to 20 minutes

Bacon Tart

• Bacon Tart
• 
  
• 45 slices of bacon
• 5 medium sized potatoes
• 400 g grated cheddar
• salt and pepper

That is how it goes:

1. Place the bacon slices in a small pan fan-shaped into a circle. The end of the slices overlaps the pans edge. Their inner surface is completely covered.
2. Wash and cut the potatoes into thin slices. Lay the bottom of the pan with a layer of potatoes and salt and pepper them. Sprinkle the slices thick with cheese. Repeat the steps twice. In the process you place less potatoes in the pan with each layer.
3. To close the artwork, flip the bacon slices one by one over the middle. Then bake at 170 ° C (Or 338 F) for 2 1/2 hours.

The yawning emptiness in the middle of your belly has surely turned into the exact opposite after consuming this rich meal. It is quite possible that you are now in the fodder comedy and for a while are not able to stand up. After a long digestion there is then the next decent portion.

http://www.leckerschmecker.me/im-knuspermantel/

Crock Pot Chicken Fajita Soup

Crock Pot Chicken Fajita Soup
1 pound boneless, skinless chicken breasts
2 (10.75 ounce) cans condensed cream of chicken soup
1 c. salsa
2 c. frozen corn
15 oz. black beans, drained and rinsed
1½ c. water
1 t. ground cumin
½ t. dried cilantro
1 c. shredded cheddar cheese
Optional Toppings:
sour cream
diced tomatoes
green onions
cilantro
lettuce
diced avocado
tortilla strips *see below

Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.
In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.
Cook on low for 4-6 hours. Remove the chicken and shred it. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes.
Serve with your favorite toppings.

*Baked Tortilla strips

8 small corn tortillas
4 t. vegetable oil
1/4 t. onion powder
1/4 t. garlic powder
1/4 t. salt

Preheat oven to 375°.

Cut corn tortillas into 1/2-inch strips. Add to a large bowl, toss with vegetable oil to coat. Sprinkle with seasonings. Toss to coat tortilla strips evenly.

Transfer to sprayed baking sheet. Bake for 5-10 minutes. Toss and return to the oven. Continue baking for an additional 5-10 minutes or until desired crispness is reached.
Cool completely before storing in an airtight container or use right away.
OR if you want to fry them
Cut tortillas in strips, & fry in frying pan with a small amount of oil.  Sprinkle with salt seasonings.

Delicious Cheesecake

Delicious Cheesecake

16 oz. sour cream
8 oz. cream cheese
½ cup of butter
1/2 c. butter
16 ounces of marshmallows
2  graham cracker pie crusts
1 can of cherry pie filling

Cream together the sour cream and cream cheese in a medium large bowl until smooth.

Melt the butter on stovetop and stir in the marshmallows gradually until smooth and well combined.

Pour the marshmallow mixture over the creamy mixture and stir well.  Pour this mixture into the pie crusts and cover with plastic lid that came with the pie crust and refrigerate 8 hours or overnight.

Top with cherry pie filling at serving time.

Cole Slaw

Cole Slaw
14 ounce bag Fresh Express coleslaw mix
1 c. mayonnaise
2 T. heavy cream
1 t. mustard
1 t. garlic salt
1 t. pepper
Add all of the ingredients to the bowl of a food processor and process in short bursts until finely ground.

Chill for 1 hour before serving.

Lemon Pull Aparts

Lemon Pull Aparts
12 frozen dinner rolls, thawed but still cold or a batch of dough
zest 2 whole lemons
½ c. sugar
¼ c. butter, melted
Glaze
1 c. powdered sugar
1 T. butter, melted
2 T. lemon juice

 Mix lemon zest with sugar.
 Cut rolls in half and place in a 12­inch sprayed deep dish pizza pan or 9x13­inch sprayed baking pan or cast iron skillet.
 Drizzle ¼ cup melted butter over rolls.
Sprinkle with lemon zest/sugar mixture, reserving ½ of mixture to sprinkle on just before baking.
Cover with sprayed plastic wrap. Let rise until double in size.
Remove wrap. Sprinkle on remaining sugar mixture.
Bake at 350 for 15 to 20 minutes. Remove immediately from pan and place on cooling rack.
Combine glaze ingredients and mix well. Drizzle over pull­aparts.

Carrot Cake Steel Cut Oats....in Instant Pot

Carrot Cake Steel Cut Oats for Instant Pot

1 tablespoon butter
1 cup steel cut oats
4 cups water
1 cup grated carrots
3 tablespoons maple syrup
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
3/4 cup raisins
1/4 cup chia seeds

Add butter to pressure cooking pot, select Sauté. When butter is melted add the oats and toast, stirring constantly, until they smell nutty, about 3 minutes.
Add water, carrots, maple syrup, cinnamon, pumpkin pie spice, and salt. Select high pressure and set 10 minutes cook time.
When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
Stir oats. Stir in raisins and chia seeds. Cover and let sit five or 10 minutes until oats are desired thickness.
Top with additional raisins, maple syrup, chopped nuts, and milk.

Chocolate Chip Cookies for a Crowd

300 Jumbo Chocolate Chip Cookies
12 1/2 cups white sugar
12 1/2 cups packed brown sugar
8 1/3 cups butter
25 eggs
1/3 cup vanilla extract
 1/4 cup baking soda
36 1/3 cups all-purpose flour
1 1/2 tablespoons salt
9 1/3 pounds semisweet chocolate chips

In a very large bowl, cream sugars and butter. Add eggs and vanilla. Combine dry ingredients and add gradually to creamed mixture. Stir in chocolate chips.
Scoop with ice cream scoop onto baking sheets. Flatten balls with wet hands. Bake at 375 for 10-12 minutes or until start to brown.


200 CHOCOLATE CHIP COOKIES
4 c. brown sugar
2 c. white sugar
4 tsp. baking soda
2 tsp. salt
8 med. size eggs
4 tsp. vanilla
2 (12 oz.) pkgs. chocolate chips
4 c. Crisco shortening
8-9 c. flour
Mix together the sugar, baking soda, and salt. Add the eggs and vanilla and mix. Add the chocolate chips and shortening and mix. Add the flour and mix. Put dough in about 1 inch diameter balls on cookie sheet and bake at 350 until brown, about 8-10 minutes.

Real Chocolate Chip Cookies for 200 People (probably 2 cookies each) 
4 lbs. butter softened (I used butter flavored Crisco - a 3 lb. can + 1 c.)
16 eggs
6 c. brown sugar (2 lb. bag + 1 1/4 c.)
6 c. sugar
16 eggs
2 T. vanilla
2 t. salt
20 c. flour
2 T. baking soda
2 T. baking powder
10 c. chocolate chips (I prefer the mini ones)

In a large mixer, place softened butter and sugar. Mix until fluffy on med. speed. Turn off, then add eggs, vanilla, and salt, and mix for a few minutes, turn mixer off. In separate large bowl, place flour, baking soda and baking powder and mix with wire wisk. Add to wet mixture in mixer. Turn mixer on low speed until mixed thoroughly. Once mixed, add chocolate chips and mix until all is incorporated into dough. Using a 1 inch cookie scoop place on lightly greased sheet pans, 15 per tray and place in convection oven at 325* for 12-15 minutes.  DON'T OVER BAKE!  Remove and let cool for a few minutes before removing from pan.  If baking in a regular oven bake at 350.

IF YOU WANT A SMALLER BATCH - I RECOMMEND THIS ONE.......

Chocolate Chip Cookies
1 c. crisco shortening
1 c. brown sugar
1/2 c.sugar
2 eggs
1 t. vanilla
1 t. baking soda
1 t. salt
 2 1/4 c. flour
2 c. chocolate chips

Cream together:  shortening, sugar & eggs.  Add remaining ingredients. Drop on a lightly sprayed cookie sheet.   Bake at 350 for 10 to 12 minutes.  You can also add 1/2 c. oatmeal and decrease the flour to 2 c. if you want an oatmeal chocolate chip cookie.

Neiman - Marcus Cookies for 96 
2 cups butter
4 cups flour
2 teaspoons baking soda
2 cups sugar
5 cups blended oatmeal
24 ounces chocolate chips
2 cups packed brown sugar
1 teaspoon salt
1 (8 ounce) Hershey Bars (grated)
4 large eggs
2 teaspoons baking powder
2 teaspoons vanilla
3 cups chopped nuts (your choice)
Measure oatmeal and blend in a blender to a fine powder.
Cream the butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder and soda.
Add chocolate chips, grated Hershey Bar and nuts.
Roll into 1 inch balls and place 2-inches apart on a cookie sheet.
Bake for 10 minutes at 375° or until golden.

Breakfast Casserole

Simple and Satisfying Breakfast Casserole

8 oz. can refrigerated crescent roll dough
1/2 pound breakfast sausage (not link style) in the flavor of your choice
5 large eggs
1/4 C milk or water
1/4-1/2 tsp salt, to taste
1/2 C finely grated cheddar cheese

Preheat the oven to 400°F. Brown the sausage in a small skillet over medium heat until no pink remains.

While sausage browns, open the can of roll dough. Press the dough down evenly across the bottom of an ungreased 9x13 pan. Don't leave any gaps!

Drain sausage if necessary, and sprinkle it evenly over the raw dough. 

Beat together eggs, milk or water, and salt to taste. Pour over the sausage. Tilt the pan slightly as needed for even coverage. Sprinkle with cheese.

Bake for 20 minutes, until the eggs are set and top is slightly browned. Serve hot!

Speedy Donuts

Tonight the Beehive Class came over to learn how to make donuts.  Years ago when I was in Young Women's  Margaret Vickery taught me how to make these donuts.  I have been making them every since.  Definitely one of my all time favorite recipes!!  We had a good time, ate a lot of donuts and the girls took them home to their families too!!  They are making recipe books so I made this handout for them to put in their books.

Speedy Donuts   (Makes 2 to 3 dozen)                                                      

½ c. warm water, but not too warm
2 T. yeast + a pinch of sugar
1 c. scalded milk
½ c. shortening
2 eggs
¼ c. sugar
2 t. salt
4 ½  to 5 ½ heaping c. flour (I prefer BREAD flour)
Oil for frying

In a 1 cup measure place warm water, yeast & sugar.  Stir & set aside to allow the yeast to work.
Scald the milk in a small saucepan over medium heat until the milk starts to bubble around the outer edge of the pan & a skin starts to from (do not boil).  Remove from heat and add the shortening and stir until melted.  Set aside.
Place in Mixing bowl:  eggs, sugar, salt & 4 ½ c. flour.  Pour yeast mixture over & mix slightly.  Then add the scalded milk mixture.  Beat well until dough is smooth & elastic.  Add more flour ONLY if very sticky.
Let dough rise about 30 minutes.  Spray counter & roll out dough about ½ to ¾ inch thick and cut with doughnut cutter and place on cookie sheet.  Allow to rise again (can place in warm oven to speed this up = heat to 170 degrees and turn oven OFF).
Preheat oil in electric frying pan to 375.  Fry doughnuts until golden brown on each side.  Place on paper towels on cooling rack to cool.  Glaze while warm but not hot.

Glaze (enough for 2 batches)

2 lbs. powdered sugar
¾ c. water
1 T. vanilla
¼ t. salt

Stir together.  Add more water or powdered sugar as needed for desired consistency.  Brush glaze on with a pastry brush on both sides.  This is the messy part!!  Place on cooling rack with waxed paper underneath it until glaze is set.  Serve!
Note:  Donuts are best the day they are made!!  However, leftovers can be reheated in the microwave for about 8 to 10 seconds.

Easy 15 minute Maple Bars

1 8-count can refrigerated Grand Homestyle Buttermilk biscuit dough
2 c. canola oil, for frying
1/4 c. butter
1/2 cup brown sugar
3 T. milk
1 T. corn syrup
2 t. maple extract
2 c. powdered sugar

Pour 2 cups of canola oil into an electric fry pan & heat to 375.
Open the biscuit dough and separate. Gently stretch the biscuits into an oblong shape, as opposed to the round shape they come in.
In a small saucepan, combine butter and brown sugar. Whisk in milk and heat for about 5 minutes on medium heat, stirring often, until butter is melted and sugar is dissolved.
Remove from heat and add in corn syrup and maple extract. Add in powdered sugar 1/2 cup at a time, whisking until smooth between additions. Add 1-2 tsp more milk if necessary. Glaze will begin to harden if you leave it sitting- which is what you want! Once all powdered sugar is added, keep maple glaze warm on the stove, whisking occasionally.
Once oil is ready, drop bars in 2 at a time. Let cook for about 1 minute, then turn and cook an additional 1 minute on the other side. This process of cooking the doughnuts goes very fast, so have a paper towel covered plate ready to set the bars on when cooked. Bars should be a nice golden brown. Frost with maple frosting.

Note:  this maple frosting can also be used to frost the Speedy Donuts!!

Mustard Vinegarette

On our cruise they had this amazing Mustard Vinaigrette salad dressing. I had it almost every meal!  Marjorie (our waitress) told me it was made with Dijon Mustard, lemon juice, salad dressing/mayonnaise, salt & pepper.  So I came home and experimented a little.  This is what I came up with and think it is pretty close.

Creamy Mustard Vinaigrette
1 c. miracle whip
3 T. mustard (I prefer regular mustard or 1/2 Dijon & 1/2 regular)
1/4 c. honey
1/4 c. apple cider vinegar
2 - 3 T. lemon juice
1/2 t. salt
1/4 t. pepper
1 t. paprika
Stir well.  Chill. Drizzle over your favorite salad greens or use as a vegetable dip. 

Egg Muffins

Egg Muffins                             Makes 12
1 lb ground turkey sausage (or pork)
6 large eggs
1 cup egg whites (or 6 more eggs)
½ red pepper, diced
3 tablespoons minced onion
1 cup cheddar cheese
½ cup mozzarella cheese
Preheat oven to 350 degrees.
Brown turkey sausage over medium high until no pink remains.
Spray a muffin tin with cooking spray. Divide the red pepper, onion, cooked sausage and cheeses over 12 wells.
In a large bowl combine eggs, egg whites and salt & pepper to taste. Pour egg mixture over the sausage in each well.
Bake 22-25 minutes or until set.
Remove from muffin pan and serve warm or let cool completely and refrigerate or freeze.
To reheat from refrigerated, microwave about 30 seconds. To reheat from frozen, microwave 45-60 seconds. Note: Microwaves can vary greatly, time may need to be adjusted.

You can add whatever you like to these, broccoli, various cheeses, ham, bacon, etc.
You can also serve them on an English Muffin.

Holy Cow Cake

Holy Cow Cake

1 package Duncan Hines devils food cake mix
1 1/3 c. water
1/2 c.  oil
3 eggs
8 oz. butterscotch ice cream topping (or caramel)
1 (14-ounce) can sweetened condensed milk

8 oz. Butterfinger candy bars, chopped
8 oz. frozen whipped topping, thawed
8 oz. cream cheese, softened

Preheat oven to 350 degrees. Spray a 9 x 13-inch baking pan.

In an electric mixer bowl add: cake mix, water, oil, and eggs. Scrape down sides of the bowl and mix on medium for 2 minutes.

Smooth batter into prepared bake pan and bake for 35 to 40 minutes. Remove cake to a cooling rack and immediately poke holes from top to bottom using a wooden spoon handle.

Combine the butterscotch topping with the condensed milk in a bowl and pour over the cake slowly so that it seeps into the holes and permeates the cake.

Crush the candy into bits and sprinkle the top of the cake with half of the bits.

With  mixer on low, mix whipped topping with cream cheese until smooth. Spread on top of the cake and garnish with the remaining crushed candy bits. Cover top lightly with a sheet of waxed paper and chill for 1 hour or overnight before serving.

Cucumber BLT Salad

My make over of a 5 ingredient salad recipe.

Cucumber BLT Salad
1-2 cucumbers
1 chopped tomatoes
3 slices of diced bacon
1-2 tbsp. mayonnaise
⅛ tsp.  garlic powder
 salt
 pepper
1 head lettuce, chopped or wedges

 Spiral cut your cucumbers.
 Add in your tomato, spices and mayo and stir.
Add crumbled bacon.
Serve over lettuce.

Cucumber Salad

Cucumber Salad

5 large cucumbers, peeled and sliced very thin

1 large onion, peeled, sliced very thin, and separated into rings

3/4 cup whole milk

1/4 cup white vinegar

3/4 cup mayonnaise OR Miracle Whip

1/4 cup sugar (*omit if using Miracle Whip)

1/4 cup fresh, chopped dill OR 2 Tablespoons dry dill

salt and pepper, to taste

Mix all ingredients in a large bowl until evenly combined. Cover and refrigerate for at least two hours or until very cold. This salad will keep, covered in your refrigerator, for 5 days.

Note: If you decide to make this salad with mayonnaise, add the 1/4 cup sugar. If you use Miracle Whip, omit the sugar, or use less. Miracle Whip is much sweeter than regular mayonnaise. Or you could use sour cream.

Heavenly Angel Food Cake

Heavenly Angel Food Cake
2 1/2 cups sugar
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 1/2 cups egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
Lemon-Cream Cheese Frosting (See Below)

GARNISHES:
Gumdrop Rose Petals
Fresh mint leaves

1. Preheat oven to 375°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides of pan. (Do not grease pan or foil.) Sift together first 3 ingredients.

2. Beat egg whites and cream of tartar at high speed with a heavy-duty stand mixer until stiff peaks form. Gradually fold in sugar mixture, 1/3 cup at a time, folding just until blended after each addition. Fold in vanilla and lemon juice. Spoon batter into prepared pan. (Pan will be very full. The batter will reach almost to the top of the pan.)

3. Bake at 375° on an oven rack one-third up from bottom of oven 30 to 35 minutes or until a wooden pick inserted in center of cake comes out clean. Invert cake onto a lightly greased wire rack; let cool, with pan over cake, 1 hour or until completely cool. Remove pan; peel foil off cake. Transfer cake to a serving platter. Spread Lemon-Cream Cheese Frosting evenly over top of cake. Garnish, if desired.

Note: You may also bake this in an ungreased angel food cake pan for 30 to 35 minutes or in 3 ungreased (9-inch) round pans for 15 to 18 minutes or until a wooden pick inserted in center comes out clean.
Linda Nesloney, Rhome, Texas, Southern Living
APRIL 2008

Lemon-Cream Cheese Frosting
1 1/2 (8-oz.) packages cream cheese, softened
1/4 cup butter, softened
1/4 cup fresh lemon juice
1 (16-oz.) package powdered sugar
2 teaspoons lemon zest
Beat cream cheese and butter at medium speed with an electric mixer until creamy; add lemon juice, beating just until blended. Gradually add powdered sugar, beating at low speed until blended; stir in lemon zest.

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