Reese's Cookie Pie

Reese's Cookie Pie
1 package peanut butter cookie dough or make your own recipe**
1/2 cup white or chocolate chips
12 Reese’s Peanut Butter Cups
2 c. mini marshmallows
Hot fudge sauce
Spray a deep pie pan. Press 2/3 of the dough all over the bottom and sides of the pie plate. Bake at 350 for 8 minutes until dough starts to set up, but is still doughy.
Layer chocolate chips evenly over the bottom, then a layer of peanut butter cups and then a layer of marshmallows over the top. Press remaining dough into a circle and carefully place on the top of the pie to cover up all the layers. Bake for an additional 15 to 20 minutes or until golden brown. The insides will be gooey coming out. Cool.  Cut.  Drizzle with hot fudge sauce.  Serve.

** Page 176 of Atkinson Family Cookbook - Peanut Butter Cup Cookies Recipe

Strawberry Shortcake

This is very similar to my Mom's Surprise Cake recipe.  I've also added her recipe for strawberry sauce because we always prefer it on our shortcake. 

Strawberry Shortcake
1 white cake mix
1 small box instant vanilla pudding mix
1 c. sour cream
1 c. milk
1/4 c. vegetable oil or melted butter
1 t. vanilla
3 egg whites or 2 whole eggs
Cream Cheese Layer:
8 oz. cream cheese, softened
1 c. powdered sugar
1 t. vanilla
8 oz. Cool Whip, thawed (More if you want to serve a dollop on top)
Strawberry sauce** recipe below or simply serve with a spoonful of sliced strawberries
Spray a cookie sheet pan (15x10x1").
Place in mixer bowl:  cake mix, pudding mix, sour cream, milk, oil, vanilla, and eggs. Beat for 2 minutes. Pour batter into prepared pan and bake at 350  for 15 to 20 minutes.  Let cool.
Place in mixer bowl:  cream cheese, powdered sugar and vanilla. Beat until smooth, then fold in the Cool Whip. Spread cream cheese layer over cooled cake.  Place in the fridge until serving time, 30 minutes of more.  Top with strawberry sauce or strawberries at serving time with an additional dollop of Cool Whip on top if desired. 

Mom's Strawberry Sauce
1 1/2 c. sugar
1 pkg. strawberry KoolAid
1/3 c. instant clear jel
2 1/2 c. water
2 to 3 c. sliced strawberries (I prefer fresh but frozen works too)

Cream Cheese Brownies from scratch

This recipe is pretty close to the Cream Cheese Brownies that I have made for years using a cake mix. 

Cream Cheese Swirl Brownies   
3 eggs
6 tablespoons reduced-fat stick-margarine*
1 cup sugar, divided
3 teaspoons vanilla extract
1/2 cup all-purpose flour
1/4 cup baking cocoa
1 package (8 ounces) reduced-fat cream cheese
DIRECTIONS
Separate two eggs, putting each white in a separate bowl (discard yolks or save for another use); set aside. In a small mixing bowl, beat margarine and 3/4 cup sugar until crumbly. Add the whole egg, one egg white and vanilla;a mix well. Combine flour and cocoa; add to egg mixture and beat until blended. Pour into a 9-in. square baking pan coated with cooking spray; set aside.
In a mixing bowl, beat cream cheese and remaining sugar until smooth. Beat in the second egg white. Drop by rounded tablespoonfuls over the batter; cut through batter with a knife to swirl. Bake at 350° for 25-30 minutes or until set and edges pull away from sides of pan. Cool on a wire rack. Yield: 1 dozen.
Originally published as Cream Cheese Swirl Brownies in Quick Cooking July/August 2003, p27

https://www.tasteofhome.com/recipes/cream-cheese-swirl-brownies

Instant Pot Macaroni & Cheese

Instant Pot Macaroni and Cheese
4 c. Elbow Macaroni
4 tbsp butter
4 cups water
2 t. dry ground mustard
1 t. granulated garlic
2 t. salt
1/2 t. pepper
1 can evaporated milk
2 c. grated cheddar cheese
1/4 c. parmesan cheese
Add macaroni, butter, water, mustard, garlic, salt, and pepper to your Instant Pot. Secure the lid, and high pressure for 4 minutes.  Allow to release steam naturally.  Hold on the warm setting.
Add in evaporated milk and cheeses. Continue to mix and stir until creamy. Serve hot!!
Servings: 6-8 servings

Sour Cream Rhubarb Cookies

Marcia sent me this recipe.  It is one of her favorites!!

Sour Cream Rhubarb Cookies
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup sugar
1 egg
3/4 cup sour cream
1/2 teaspoon vanilla extract
2 cups rhubarb, diced

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixer bowl, beat the butter and sugar together at medium speed until light and fluffy. Add the egg and beat to combine. Beat in the sour cream and vanilla, making sure all the ingredients are well combined.

Add 1/3 of the flour mixture and beat until combined. Add another 1/3 of the flour mixture and repeat until all the ingredients are combined. Stir in the rhubarb.

Drop rough tablespoons of batter onto parchment lined or sprayed baking sheets, spacing them about 2 inches apart. Bake 10 to 12 minutes, until the edges of the cookies start to brown and the tops of the cookies get a little color. Let cool slightly, then remove to a rack to cool completely.

Blender Muffins....Banana Oatmeal

Super easy......no flour, no oil, no butter

Blender Muffins..... Banana Oatmeal
2 c. oatmeal (quick cooking or old fashioned)
2 large overripe bananas
2 large eggs
1 c. vanilla or plain yogurt
2 to 3 T. honey
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t.  vanilla
1/8 t. salt
Up to 1/2 cup mix-ins: chocolate chips (mini or regular), chopped dark chocolate, nuts, dried cranberries or raisins, or blueberries or raspberries (fresh or frozen)

Place the all ingredients except the mix-ins in a blender. Blend until the batter is smooth and the oats have broken down almost completely, about 3 minutes.  Stir in the mix-ins.
Divide the batter among the sprayed muffin cups, filling each no more than three-quarters of the way to the top. Sprinkle with additional chocolate chips or nuts as desired. Bake at 350 for 15 minutes, until a toothpick comes out clean. Cool on a wire rack for 10 minutes then remove from muffins from the pan.

Chocolate Brownie Bundt Cake

Chocolate Brownie Bundt Cake
1 box chocolate cake mix
1 box fudge brownie mix
4 eggs
1 1/4 cups water
1 cup oil
Ganache
1 c. heavy whipping cream
2 c. semi sweet chocolate morsels

Combine first five ingredients in a large bowl and whisk for 2 minutes or until lumps are mostly gone.
Pour batter into a sprayed bundt pan and bake at 350 for 50-55 minutes.
When done baking, remove cake and allow to cool in pan for up to five minutes. Carefully turn cake out onto a cooling rack and cool for 30 minutes more.
Then make Ganache. 
Place heavy whipping cream in a large microwave safe bowl and heat for about 2 to 3 minutes. You want the cream to be just boiling.
Carefully pour chocolate morsels into cream... it may rise up and bubble and this is ok.
Let sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.
Pour over cooled cake and serve.

Strawberry Fluff

Strawberry Fluff
1 small box strawberry jello
1 c. boiling water
1 c. crushed ice
1 small box Instant Vanilla Pudding
20 oz. crushed pineapple
4 c. mini marshmallows
8 oz. whipped topping thawed
16 oz. strawberries chopped

Place jello in a medium bowl. Add boiling water and stir until dissolved.

Add ice and stir until melted. Place into refrigerator for 10 minutes or until it begins to set.

Place pineapple in a separate large bowl (juice and all).  Add vanilla pudding mix well. Add all remaining ingredients and stir.

Fold jello into the whipped topping mixture until smooth.

Cover and refrigerate for at least one hour before serving.

Taco Salad for a crowd

Taco Salad

For 200 Servings fill 3 Roaster Ovens

66 Servings = One Roaster Oven 
7 lbs. Hamburger or Italian Sausage
4 c. diced onion
Brown together in Roaster Oven.
Add:
1 gallon Chili
1 1/2 gallon pinto beans
1 gallon kidney beans
1 gallon black beans
1 1/2 c. taco seasoning
3 T. cumin
3 T. garlic powder
2 T. salt
1 T. pepper

For 200 Servings we used:
10 lbs. sour cream
20 lbs. grated cheese
1/2 gallon salsa
18 lbs. tortilla chips (3-6 lb. boxes)
4 big bags shredded lettuce from Cash N Carry

Karla's Favorite Recipes of 2017

Karla’s Favorite Recipes of 2017!!!  Happy New Year!!!

On our cruise they had this amazing Mustard Vinaigrette salad dressing. 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.
Creamy Mustard Vinaigrette
1 c. miracle whip or mayonnaise
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.

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 together the remaining ingredients and pour over the chicken. Heat through in the crock pot.  Serve.

If you are a chocolate lover.....here is my Favorite Chocolate Frosting.  It works nicely for decorating or frosting or thin it for a great glaze.
CHOCOLATE FROSTING
2 c. semisweet chocolate chips
1/2 c. butter, cubed
1 c. sour cream
4-1/2 to 6 c. confectioners' sugar (Depending on how thick you want it to be)
1/4 t. salt
1/2 t. vanilla
Place butter and chocolate chips in small glass bowl, microwave at 60% power, stirring every 45 seconds until smooth and melted. Transfer to mixer bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar , add salt & vanilla and beat 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 all the time, it is great on anything that needs a chocolate finish.

We went to the Kona Grill for dinner.  They serve seasonal vegetables and we sure enjoyed their Sautéed Zucchini & Corn.  Here’s my version.  Steve loves it....maybe you will too?!
SAUTEED ZUCCHINI AND CORN
Place a tablespoon of butter in large shallow pan.
Stir in 2 or 3 finely diced small zucchini and 2 or 3 cups of corn (fresh or frozen).
Sauté over medium heat, once vegetables are mostly cooked stir in 1 cup of bacon pieces.
Season with salt & pepper.


A great banana bread recipe baked with a cinnamon sugar topping!  I like to triple this recipe and fill up the oven!!
BANANA ZUCCHINI BREAD
3/4 c. sugar
1/2 c. oil or butter
1 medium overripe banana
2 eggs
1/2 c. sour milk (add 1 T. vinegar or lemon juice or buttermilk)
1 t. vanilla
1/4 t. salt
1 t. baking soda
1 t. cinnamon
2 c. all purpose flour
1 c. shredded zucchini
Beat together:  sugar  & oil. Add banana, eggs, milk, & vanilla and mix well.  Add salt, cinnamon, baking soda and flour, mix until slightly lumpy.
Stir in zucchini. Pour into sprayed loaf pan.  Sprinkle batter with additional sugar & cinnamon (about 1/4 c. total)
Bake at 350 for 35-50 minutes until done.
Cool 10 minutes before removing loaf from pan.

We had the best Tomato Basil Soup in Idaho Falls. I decided I need to make this for our Garden Club Tomato Night.  So I set out to duplicate the recipe. I made it in my Instant Pot and it worked out great to keep it warm and to serve from.  Everyone loved it!
Instant Pot Tomato Basil Soup
1 onion, diced
2 stalks celery, diced
2 large carrots, diced
2 to 4  cloves garlic, minced
2 to 3  T. butter
1 t. salt
½ t. pepper
2 t. dried basil or 1/4 c. fresh basil
2 bay leaves (optional)
2 cans (14.5 oz.) diced tomatoes or 6 fresh tomatoes, diced
4 cups chicken broth
½ cup heavy cream or whipping cream
2 T. regular clear jel (cornstarch could work too)
Using the sauté setting of the instant pot or electric pressure cooker, sauté the onion, celery, carrots and garlic in butter for about 5 minutes.
Add the salt, pepper and basil, and sauté for 1-2 minutes more.
Turn off heat, add bay leaves, tomatoes and chicken broth, and stir.
Secure the lid and cook the vegetable mixture using the soup setting, or cook for 15 minutes at high pressure.  Allow the pressure to release naturally for 10 minutes, then manually release remaining pressure. Remove the lid.  Remove the bay leaves.  Puree the soup using an immersion blender.
Stir together the cream and clear jel and add to the soup mixture, stir until well blended.  Taste and adjust seasonings as desired.


I made these for our Sturgeon fishing trip this fall.  This recipe is a keeper!!
MAKE AHEAD BREAKFAST ENCHILADAS
1 1/2 c. half & half milk
5 large eggs
1/2 t. salt
1 ½ T. flour
2 ½ c. ham, diced
1/2 c. green onions, chopped
2 1/2 c. cheddar cheese, grated & divided
12- 8" flour tortillas
Toppings:  salsa, sour cream, & extra green onions or cilantro for garnish
Whisk together:  milk, eggs, salt & flour.  Pour a little of this liquid (enough to cover the bottom) in a sprayed 9x13 pan and set aside the rest.
Mix together:  ham, green onions & 2 c. cheese.  Scoop 1/3 c. of this onto tortilla and roll up and place in pan. Pour the remaining egg mixture over the top of the enchiladas.  Cover & refrigerate overnight to allow the tortillas to absorb the egg mixture.
In the morning.....Bake at 350 for 35 to 45 minutes, until the egg mixture looks cooked and tortillas are golden brown. Top with the remaining ½ c. grated cheese the last 10 minutes of baking.
Serve with the toppings of your choice.


I had a couple jars of apple pie filling that did not seal. So, I came up with this recipe.  Then I started making them with fresh apple slices and they worked out well too.
Apple Crisp......Fruit Crisp
42 oz. Apple Pie Filling (Or any fruit filling you like) **
Topping
1 c. flour
1 c. brown sugar
1 c. old fashioned oats
1 1/2 t. cinnamon
3/4 c. melted margarine
1/4 c. chopped pecans
Spray a 9 inch square or round baking dish and dump in the pie filling.
Mix together the remaining ingredients to make topping, and sprinkle over the pie filling.
Bake at 375 for 30 to 40 minutes, until golden brown.

**If using fresh apple slices instead of pie filling prepare this.
6 c. peeled & sliced apples
1 c. sugar
2 T. flour
1/4 t. salt
1 1/2 t. cinnamon
1/4 t. nutmeg
Mix together the dry ingredients and then stir in the apple slices.  Use this in place of the apple pie filling. Proceed with the topping and bake as directed above.

How to remove bleeding from red fabric......How to wash a quilt!! And....Homemade Spray & Wash

Katie made the most adorable Grinch King sized quilt.  When she washed it the red bleed onto the white and was a total mess.  She called me quite upset that she had ruined her new quilt.  She had even dried it in the dryer.  I was doubtful but I started researching the web and this is what she did to fix it......it was a miracle!!!  These pictures don't show just how bad it really was. 


How to remove bleeding from red fabric......How to wash a quilt!!  And.....Homemade Spray & Wash

Recipe to remove fabric bleeding.
Soak the quilt in the bath tub in cold water to get it all wet. 
Then she put it in the washer with 1 Tablespoon of DAWN blue liquid soap and 4 Color Grabber sheets and washed it in HOT water.  Yes the HOTTEST water the fabric can stand, at least 140 degrees.
She was amazed at how well it worked. 
Then she sprayed the quilt with my homemade Spray and Wash**  and rubbed it into the quilt.
She  repeated the HOT water wash with the Dawn & Color Grabbers.  Amazing enough it is good as new!!! 
Then she rinsed the quilt in 1 cup of white vinegar to set the colors.  NOTE:  THIS IS HOW SHE SHOULD HAVE WASHED THE QUILT IN THE FIRST PLACE!  NO LAUNDRY SOAP JUST 1 CUP OF WHITE VINEGAR IN A COLD WATER WASH. 

Quilts are a ton of work and should be washed carefully.  I always wash my quilts just with vinegar water.  Vinegar sets the color and is a gentle disinfectant.  If the quilt is really dirty you might want to add a little laundry soap.  And hang them up to dry.  I rarely put a quilt in the dryer. 


** Spray and Wash recipe:  1 part Dawn and 2 parts Hydrogen Peroxide.  Shake together in a spray bottle. 

Thru this process we discovered this list of uses for Dawn dishsoap.  It is really good stuff for lots of things! 

 https://www.onegoodthingbyjillee.com/uses-for-dawn-dish-soap

 Almost as good as new!!!  Definitely a mireacle!!! 

There is a product the web recommended called Synthrapol.  Katie went everywhere we could think of to find it and never found it.  So we reverted to using Dawn.  This hint left by a lady was helpful to us.    https://www.quiltingboard.com/main-f1/dawn-detergent-good-synthrapol-t236974-2.html

"neither Synthrapol nor Dawn will set dyes. All they do is suspend unset dye particles in water so they are rinsed away instead of settling into fabric fibers.

Most fabric that "bleeds" has had dyes correctly set by the manufacturer but have not been rinsed sufficiently. Fibers can absorb only a limited amount of dye particles. Excess dye particles that are not rinsed away by the manufacturer end up in color catchers (such as those in your test run). Most of these excess dye particles come out in the first wash, and subsequent washes have color catchers that come out pretty clean.

When the manufacturer does not actually set the dye properly, the end result is a "bleeder" fabric that never stops bleeding. It's not just a problem of excess dye particles (more dye particles than the fibers can absorb) not being rinsed away; it's a problem of all dye particles not being permanently set into the fibers. Synthrapol and Dawn will prevent these loose dye particles from settling into other fabrics, but they will not stop the fabric from bleeding in future washes." 

This site has good information too:    http://www.quiltersclubofamerica.com/forums/t/19977.aspx

Mandarin Orange Pretzel Salad by Six Sisters' Stuff

Aunt Virginia Kimball brought this salad to Thanksgiving Dinner.  I loved it!

Here is the official link to it.    http://www.sixsistersstuff.com/recipe/2013/07/mandarin-orange-pretzel-salad-recipe/

Mandarin Orange Pretzel Salad

2 cups pretzels, crushed
1/2 cup butter, melted
3 tablespoons sugar **
1 (8 oz) package cream cheese
1 (8 oz) container Cool-Whip (non-dairy whipped topping)
1 cup sugar
1 large box (6 oz) orange Jell-o**
2 cups boiling water**
1 can (11 oz) mandarin oranges

For the first layer, combine broken pretzels, melted butter and 3 tablespoons sugar. Stir together until well blended.  Press in  9 x 13" baking pan and bake at 350 degrees for 7** minutes.  Cool completely.
For the second layer, beat 1 cup sugar and cream cheese together until smooth.  Fold in Cool Whip.  Spread cream mixture over pretzel layer (be sure to seal the cream cheese layer against the sides of the pan so that the jello mixture (3rd layer) will not be able to leak through when added).
For the third layer, mix orange Jell-o and boiling water together until Jello is completely dissolved.  Add mandarin oranges and let cool until slightly set.  Pour Jell-o over cream cheese layer and refrigerate until firm.
Cut into squares and serve.

** Next time I would add a small box of jello along with the large one and use a total of 3 c. boiling water.  I thought the crust could have used a little more sugar, next time try 4 T.  and bake the crust a little longer 10 to 15 minutes.  It didn't want to stay together. 

Speedy Donuts x 4

Since I got my BIG mixer this Halloween I decided I needed to figure out how to make one big batch of donuts for my Trick or Treaters!!  I made a few changes but mostly 4 times my regular version.

Speedy Donuts x 4
Place in 8 c. measure:
2 c. warm water
1/2 c. yeast
1 T. sugar
Stir & let sit.
In another 8 c. measure:
4 c. milk, scalded in the microwave (on high  stirring 2 or 3 times until milk reaches 185 to 195 degrees)
I did 3:33 x 2 + 1 minutes
After milk is scalded stir in:
2 c. Crisco Shortening
Stir until melted and set aside.
Place in mixer bowl:
10 eggs
1 c. sugar
2 T. + 2 t. salt
16 to 18 c. bread flour
Pour in the yeast mixture and mix slightly, using the DOUGH HOOK.
Add the scalded milk mixture and beat well, until dough is smooth and elastic.  Add more flour only if needed.
Let rise about 30 minutes.
Roll dough out to 1/2" thickness.  Cut into doughnut shape and place on a sprayed cookie sheet.  Allow to rise again.  A warm oven can be used to speed up this process.
Fry in 375 degree oil on both sides.  Drain on paper towel lined cookie sheet.  Glaze while slightly warm.

GLAZE
3 lb. powdered sugar
1 c. water
2 T. vanilla
1/2 t. salt
Stir well.  Add more powdered sugar OR water until desire consistency is achieved.

Apple Crisp......Fruit Crisp

I've made several of these this fall when I had a few jars of apple pie filling that did not seal.  Then I started making them with fresh apple slices and they worked out well too.

Apple Crisp......Fruit Crisp

42 oz. Apple Pie Filling (Or any fruit filling you like) **
1 c. flour
1 c. brown sugar
1 c. old fashioned oats
1 1/2 t. cinnamon
3/4 c. melted margarine
1/4 c. chopped pecans

Spray a 9 inch square or round baking dish and dump in the pie filling.
Mix together the remaining ingredients and sprinkle over the pie filling.
Bake at 375 for 30 to 40 minutes, until golden brown.

**If using fresh apple slices instead of pie filling:
6 c. peeled & sliced apples
1 c. sugar
2 T. flour
1/4 t. salt
1 1/2 t. cinnamon
1/4 t. nutmeg
Mix together the dry ingredients and then stir in the apple slices.  Use this in place of the apple pie filling. Proceed with the topping and bake. 

Crock Pot Stuffing

Steve volunteered to bring the stuffing for his work Thanksgiving Feast. I decided the best way to do this was to put it in the crock pot.  Since I hadn't ever done it that way I was a little nervous that it might not turn out.  Since it worked out great I decided I better post what I did so I can do it again in the future and actually remember what I did. 

Stove Top Stuffing in a Crock Pot
5 - 6 oz. boxes Stove Top Stuffing
3/4 c. melted butter
6 c. chicken broth or water (I use chicken broth)
Stir together in large bowl. 
Spray a large crock pot and fill with the stuffing.  It is important that the crock pot is filled to the top.  Cook on low for 4 to 6 hours.  If it appears to be drying out you can add more water or chicken broth. 

Additional add ins:  if desired

2 Cups onion

2 Cups celery

Finely chopped in a food processor and stir into the stuffing prior to placing it in the crock pot.  

Healthy Popcorn

Healthy Popcorn = Advanced Master Food Safety Presentation Oct. 2017

Popcorn: The snack with even higher antioxidants levels than fruits and vegetables. 

Popcorn may be the perfect snack food. It is 100 percent unprocessed whole grain.  One serving of popcorn will provide more than 70 percent of the daily intake of whole grain. The average person only gets about half a serving of whole grains a day, and popcorn can fill that gap. The way YOU prepare and serve popcorn can quickly determine its healthful image.                                                        [October 2017 by Karla Kimball, AMFSA]

HEALTHY POPCORN

Place in a paper bag:

1 t. coconut oil

½ t. salt

½ c. popcorn kernels

Place in microwave 2 ½ to 3 minutes on High. 

Homemade Spray Butter

1 T. melted butter (must be butter, not margarine)

1 t. HOT water

Put in spray bottle and use immediately. 

Spritz your popcorn with butter and sprinkle with popcorn sprinkles.

Popcorn sprinkles…..jello, instant pudding mixes, garlic salt, ranch dressing mix, powdered cheese mix, cinnamon sugar, crushed peppermint or spearmint or butterscotch candies, etc.

Popcorn add ins……milk duds, M&Ms, chopped candy bars, crushed or mini oreos, peanuts, marshmallows, etc.

MORTON POPCORN SALT = SUPER FINE – MY FAVORITE SALT FOR MANY THINGS

HONEY BUTTER POPCORN

Place in bowl & microwave for 1 minute, stirring once.

2 T. butter

2 T. Honey

Pour over the bag of popcorn.  Shake well. Sprinkle with salt if desired.  Shake again.  Enjoy!!

HONEY CARAMEL POPCORN

1 c. unpopped popcorn kernels

½ c. butter or coconut oil

½ c. honey

½ c. brown sugar OR sucanat

1/8 T. salt

½ t. baking soda

1 t. vanilla

Pop the popcorn and place it in a large bowl.

In a medium saucepan, melt the butter, honey, brown sugar, and salt. Bring to boil and boil one minute.

Remove from the heat and stir in the baking soda and vanilla.  Pour over the popcorn and stir well with a wooden spoon.

Popcorn Cake

5 to 6 qts. Popped popcorn (1 c. un-popped)

10 oz. mini marshmallows (6 cups)

1 cube butter

1 tsp. butter extract

¼ t. salt

Candy corn, M&Ms, gum drops, etc

Place popcorn in large bowl and set aside.  Place in 8 c. glass measure, marshmallows, butter, extract and salt.  Microwave on high for 1 ½ minutes.  Stir & microwave for 1 to 2 more minutes until melted.  Pour over popcorn and stir well.  Stir in candy if desired.  Place in sprayed angel food cake pan.  Once set up remove from pan.  Cover with foil to help keep moist. 

** This can be decorated with decorator’s icing if desired. 

*** This can also be formed into popcorn balls and wrapped in waxed paper. 

 Crispy Popcorn Bars

3 qts. Popped popcorn

1/3 c. butter

4 c. mini marshmallows

1 t. vanilla

1 c. semi-sweet chocolate chips

Place popped popcorn in large bowl.  Place butter & marshmallows in 8 cup glass measure and microwave for 1 ½ minutes.  Stir and microwave 1 more minute or until melted together.  Stir in vanilla.  Pour over the popcorn and stir well.  Press into a 9 x 13 baking dish.  Melt chocolate in microwave at 50% power for 1 minute, stir and repeat until melted.  Place melted chocolate in heavy duty ziplock bag, snip the corner and drizzle over the top.  Chill until set.  Cut & Serve. 

Holiday Popcorn Mix

2 bags microwave popcorn, popped OR pop 2 bags of Healthy Popcorn (see above)

about 3 c. Bugles (just dump some in)

about 2 c. pretzels (just dump some in) 

1 c. Reese's pieces candy

4 squares melted almond bark

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!! For Christmas I used Corn Chex Cereal instead of the Bugles and M&Ms instead of Reese's pieces.

RANCH POPCORN

¼ t. onion powder & garlic powder

½ t. dill weed

1/8 t. salt

¼ t. pepper

1 bag popped popcorn

Mix together spices & sprinkle into bag of popcorn.  Shake well and serve.

Popcorn Crisp

3 qts. Popped popcorn (1/2 c. un-popped)

½ c. brown sugar

½ c. butter

1 c. salted nuts (optional)

Place popcorn in 18x13x2 inch pan.  Cream together with hand mixer, brown sugar & butter.  Drop spoonsful over top of popcorn.  Sprinkle the nuts over the top if adding them.  Bake for 10 to 15 minutes, stirring twice.  Popcorn should be lightly browned and crisp. 

Snacker’s Delight

2 qts. Popped popcorn

1 c. raisins or craisins

1 c. peanuts

1 c. coconut

1 c. sunflower seeds

1 c. M&Ms

Mix together and serve.

Meatloaf

1 ½ lbs. Hamburger

¼ c. onion, chopped

¼ c. milk

2 eggs

2 T. Worcestershire sauce

1 t. salt

1/8 t. pepper

3 c. finely ground, popped popcorn

Ketchup & parsley for garnish

Combine all ingredients (except the ketchup & parsley).  Place in ungreased glass loaf pan.  Microwave at 60% power for 10 minutes.  Cover the top with ketchup and sprinkle with dried parsley and return to microwave for 8 to 10 minutes more at 60% power.  Let stand for 5 to 10 minutes to finish cooking inside.  Do not overcook.

THESE LAST 4 MAY NOT BE THE HEALTHIEST BUT THEY ARE SOME OF MY FAVORITES!!!  SO I THOUGHT I’D SHARE THEM……

CARAMEL POPCORN

1 c. unpopped popcorn, popped

1 c. light corn syrup

1 c. butter

1 c. brown sugar

1 c. sugar

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

Stir in:  1 t. vanilla

Pour over popped popcorn.  Stir and enjoy!

Sticky Popcorn

1 2/3 c. sugar

1 c. butter

2/3 c. Karo syrup

1 t. butter extract

½ t. vanilla

6 qts. Popcorn

Mix all together in saucepan.  Cook 10 minutes, stirring constantly.  DO NOT LET IT BOIL!  Pour over popcorn. 

  

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

1/2 c. butter or margarine

1/2 c. brown sugar

3 c. miniature marshmallows

2 qt. popped popcorn

nuts, optional

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

Jello Popcorn Balls

6 qts. Popped popcorn

1 c. karo syrup

1 c. sugar

3 oz. Jello (any flavor)

Place popcorn in large bowl and set aside.  Place in saucepan, karo, sugar & jello. Heat over medium heat just until it comes to a boil (don’t overcook). Pour over popcorn and stir well.  To form balls put WATER on hands (not butter).  Wrap each popcorn ball in waxed paper. 

** I like to microwave them for about 10 seconds and then eat them. 

Strawberry Cream Filled Cupcakes

I changed up my filling recipe and hope these will be perfect for our 40th year class reunion.....we will see???

Strawberry Cream filled Cupcakes
1 white or yellow cake mix (I prefer, Betty Crocker)
2/3 cup water
1/2 cup sour cream
1/3 cup vegetable oil
3 eggs
1/2 c. strawberry jam
4 oz cream cheese
1 egg
In large bowl, mix together:  cake mix, water, sour cream, oil and eggs. Fill 24, paper lined and sprayed, muffin cups 1/4 full. 

Beat together:  jam, cream cheese & egg.  Using small cookie scoop place a scoop in center of  cupcake batter in each muffin cup.  Then finish filling with the cake batter until each is 2/3 full. 

Bake at 350 for 20 to 25 minutes or until tops are golden brown and spring back when touched lightly in center. Cool 10 minutes in pans; remove from pans to cooling rack. Cool completely, about 30 minutes.

Spread cream cheese frosting over cupcakes.  Store covered in refrigerator.

Make Ahead Breakfast Enchiladas

I made these at our Sturgeon fishing trip this fall.  Everyone really enjoyed them.  This recipe is a keeper!!

Make Ahead Breakfast Enchiladas
1 1/2 c. half & half milk
5 large eggs
1/2 t. salt
1 1/2 T. flour
2 1/2  c. ham, diced
1/2 c. green onions, chopped
2 1/2 c. cheddar cheese, grated & divided
12 - 8" flour tortillas
Toppings:  salsa, sour cream, & extra green onions or cilantro for garnish
Whisk together:  milk, eggs, salt & flour.  Pour just enough of this liquid to cover the bottom of a sprayed 9x13 pan and set aside the rest. 
Mix together:  ham, green onions & 2 c. cheese.  Scoop 1/3 c. of this onto tortilla and roll up and place in a sprayed 9x13 inch pan. Pour the remaining egg mixture over the top of the enchiladas.  Cover and refrigerate overnight to allow the tortillas to absorb the egg mixture. 
In the morning.....Bake at 350 for 35 to 45 minutes, until the egg mixture looks cooked and tortillas are golden brown. Top with the remaining 1/2 c. grated cheese the last 10 minutes of baking. 
Serve with the toppings of your choice.

**While camping these took about an hour to cook but my little camper oven usually takes much longer to bake.  And if you are serving these to Mike G. don't put cilantro on them!!  :) 

Sour Cream Breakfast Cake

This recipe was shared with me by Aryn Youngberg.  Her are Aryn's comments about this recipe.... I love to make Breakfast Cake in my Fluted Pan! It has been a family favorite since I was a kid. We usually had it Sunday nights and enjoyed leftovers (if there were any) for breakfast the following week. It's the only cake I can really justify eating for breakfast 😉!

Sour Cream Breakfast Cake
1/2 cup butter - softened
2 eggs
1 cup sugar
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1 cup sour cream
6 tbs brown sugar, packed
6 tbs finely chopped nuts
1 tsp cinnamon
3/4 cup dried blueberries (optional)

Blend butter, sugar, eggs, and vanilla. Add flour, baking powder, soda, and salt, Blend in sour cream, but do not overmix. Make filling from brown sugar, nuts, and cinnamon. Layer in bundt pan in this order: 1/3 batter, 1/3 filling, 1/3 batter, 1/3 filling, 1/3 batter, and the last of the filling. Do not mix (or “marble”) as this will happen by itself as it bakes. Bake at 350 degrees for about 1 hour, or until it tests done with a toothpick in the center coming out clean. Let stand in pan for at least 10 minutes before attempting to remove (this is the hardest part!) Serve warm with butter.
*If adding blueberries - add them last to the batter before layering in the prepared pan.

Tomato Basil Soup

This summer we went to Reed's Dairy in Idaho Falls for lunch.  We had the best Tomato Basil Soup. So for Garden Club Tomato Night, I set out to duplicate their recipe.  I think I have come pretty close.  I made it in my Instant Pot and it worked out great to keep it warm and to serve from.  Everyone at Garden Club loved it!

Instant Pot Tomato Basil Soup



1 onion, diced

2 stalks celery, diced

2 large carrots, diced 

2 to 4  cloves garlic, minced

2 to 3  T. butter

1 t. salt

½ t. pepper

2 t. dried basil or 1/4 c. fresh basil 

2 bay leaves (optional)

2 cans (14.5 oz.) diced tomatoes or 6 fresh tomatoes, diced

4 cups chicken broth

½ cup heavy cream or whipping cream

2 T. regular clear jel

Using the sauté setting of the electric pressure cooker, sauté the onion, celery, carrots and garlic in butter for about 5 minutes.

Add the salt, black pepper and basil, and sauté for 1-2 minutes more.

Turn off heat, add bay leaves, tomatoes and chicken broth, and stir.

Secure the lid and cook the vegetable mixture using the soup setting, or cook for 15 minutes at high pressure.  Allow the pressure to release naturally for 10 minutes, then manually release remaining pressure. Remove the lid.  Remove the bay leaves.  Puree the soup using an immersion blender.

Stir together the cream and clear jel and add to the soup mixture, stir until well blended.  Taste and adjust seasonings as desired.

These Zinnias growing in my garden have been especially beautiful and the bees and butterflies love them as much as I do.  The seed for these Zinnias came from Gramps.  He loved Zinnias and he grew them every year.  When he passed away his Zinnias were still blooming and so we took some of them to the florist and she incorporated them into his casket spray.  Zinnias are now extra special to us Kimball's as they remind us of Gramps.  Last year for some reason no one's seeds did very well and so we were very limited on seeds this year.  We were afraid if they didn't do well this year we would loose Gramps' seed forever.  So we planted them and took extra good care of them and yes we even prayed for them.  And this year they are absolutely gorgeous.  One of my favorite things in the garden this year!!!  We have enjoyed fresh Zinnia bouquets all summer.

And we are still growing Gramps' garlic too!!  and Yes I used some of it in this soup!!!

Strawberry Jam, Winter's Magic Jam & Clear Jel

CLEAR JEL FACTS & JAM MAKING

BY KARLA KIMBALL, U OF I ADVANCED MASTER FOOD SAFETY ADVISOR

CLEAR JEL IS THE ONLY APPROVED THICKENER TO BE USED FOR CANNING!!!  It will not break down in the jar after it has been canned.  It will come out of the jar the same consistency as it went in. 

What is Clear Jel???

It is a modified food starch derived from corn.  It is available in Instant and Regular forms.  Instant is used for jams, sauces, puddings, basically anything you don’t cook.  Regular is used for pie fillings, soups, gravies, basically those items that you do cook. 

Advantages to using Clear Jel:

·         It reduces the preparation time and calories

·         It reduces the amount of sugar needed in most recipes

·         It saves money over packaged pudding mixes, pectin and etc.

·         It thickens almost instantly – sets up in 10 minutes

·         It makes baked foods chewy and moist

·         It stores indefinitely

INSTANT CLEAR JEL FACTS

It has been precooked and will swell or thicken instantly without cooking.  If mixed properly with other dry ingredients before adding to liquid, it will not lump.  If lumps do appear, whip with a wire whip or blender until smooth.  It is clear and can be colored with Kool-Aid or Jello to the color and taste you want. 

Tips for using INSTANT CLEAR JEL

·         Clear Jel tends to lump so mix it with dry ingredients of at least equal amounts to prevent lumps.  If you need to add more later for added thickening, add small amounts by sprinkling it in, or mix with more dry ingredients. 

·         Mix with a wire whip or blender or mixer. 

·         Takes 10 minutes to thicken so you know right away if you need to add more thickening.

·         If you are converting from cornstarch, flour, or other thickener start by using half the amount of Clear Jel and add more if needed.

·         Use for quick & easy sauces, jams, cookies, soups, puddings, toppings, syrups and salad dressing mixes. 

Tips for using REGULAR CLEAR JEL

·         Dissolve in cold water before adding to liquid.

·         Use for cooked products.

·         A great thickener for a clear and pretty finished product such as, salsa, mandarin sauce, fruit sauces, syrups, BBQ sauces, taco sauces, and etc.

·         If you are converting from cornstarch, flour, or other thickener start by using half the amount of Clear Jel and add more if needed.

·         IS THE ONLY APPROVED THICKENER TO BE USED FOR CANNING!!!  It will not break down in the jar after it has been canned.  It will come out of the jar the same consistency as it went in. 

FREEZER JAM  (STRAWBERRY IS OUR FAVORITE) This recipe can be doubled or tripled

Stir together in large bowl with a wire whip, making sure the Clear Jel is even distributed into the sugar.

2 c. sugar           

1/3  to ½ c. instant Clear Jel         

1 pkg. unsweetened Kool-Aid (flavor of berries or lemonade)

Stir in:    5 c. mashed berries  or  3 ½ c. berry puree

Stir in:    ½ c. light corn syrup

Sets up in 10 minutes.  Pour into containers.  Can be frozen or used immediately. 

WINTER’S MAGIC JAM    (A good way to use up older canned fruit)

3 qts. Bottled fruit, peaches, cherries, etc., drain & save

1 can crushed pineapple, drain & save

2/3 to 1 c. regular Clear Jel

½ c. water

2 to 4 c. sugar

1 pkg. appropriate flavor, Kool-Aid or Jello

Drain fruit and pineapple and save juices.  Mix together the Clear Jel and water.  Stir in the saved juice, sugar & Kool-Aid.  Cook over med heat until mixture is clear and sugar is dissolved.  Dice or mash the fruit.  The add the fruit & Pineapple  to the liquid mixture and cook until thick, about 10 minutes while stirring constantly.  Pour into jars.  Process in boiling water bath for 10 minutes.  ** You may add lemon juice or spices with the fruit for desired flavor. 

Garlic Steak & Potato Foil Dinner

Garlic Steak & Potato Foil Dinner
2-2½ pounds top sirloin steak, trimmed of fat and cut into 2½-inch pieces (see note)
1 pound baby yellow potatoes. quartered (or halved if they are already less than 1 inch in size, see note)
3 tablespoons olive oil
salt and pepper, to taste (I use about 1 teaspoon salt and ¼ teaspoon black pepper)
1 tablespoon minced garlic
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried thyme
fresh thyme or parsley for topping (optional)

In a large bowl combine steak, potatoes, olive oil, salt and pepper, garlic, and seasonings and toss to combine.
Divide steak and potatoes between four 12x12 inch sheets of foil, then wrap the foil tightly around the contents to form your foil packs. Grill over high heat for about 10 minutes on each side or until steak and potatoes are cooked through OR bake at 425 degrees for about 20-25 minutes until cooked through to desired doneness (see note).
**If you prefer a char on your steak, you can open up the packets at the end and cook for a couple minutes directly on the grill, or for baking you can switch oven to broil for a few minutes (with packets opened).
Garnish with fresh thyme or parsley and serve immediately.
*Be sure to cut your steak into pieces that are at least 2x2 inches, and potatoes into pieces smaller than one inch. This ensures even cooking.
**For medium doneness on the steak, boil the potatoes first for five minutes before adding to the bowl and proceeding with the rest of the recipe. This will help them to cook faster once in the foil pack.

Crock Pot Tortellini

Crock Pot Tortellini
1/2 pound hamburger
1/2 pound Italian sausage
15 oz. marinara sauce
14.5 oz. diced tomatoes with Italian herbs (undrained)
2 to 3 c. cheese-filled tortellini
1 cup shredded mozzarella cheese or pizza cheese blend
Brown your hamburger and sausage over medium.  Drain.
Coat your slow cooker dish with nonstick spray, and add your beef, sausage, marinara sauce and diced tomatoes. Allow this mixture to cook on low for 7 to 8 hours.
 About 30 minutes before serving, add your tortellini and stir to coat well. Top with cheese, cover and let it cook for another 30 minutes or until the tortellini is soft.

Crock Pot Spaghetti

Crock Pot Spaghetti

24 oz. spaghetti sauce

2 T. spaghetti seasoning mix
¾ c. water
8 oz. spaghetti noodles
1 pound frozen meatballs
In a 6-quart slow cooker, add spaghetti sauce and water. Mix well.
Break spaghetti noodles in half and add to the slow cooker. Make sure all the noodle are covered in sauce.
Top with meatballs. Cover and cook on high for 2 hours.
Serve with grated Parmesan cheese and freshly chopped basil.

Soda Pop Bundt Cake

Soda Pop Bundt Cake

1 1/2 c. butter, room temperature
3 c. sugar
5 large eggs, room temperature
3 cups  flour
2 T. Lemon Extract
3/4 c.7-up or Sprite

 Icing
4 T. butter, room temperature
3 c. powdered sugar
1 t. Lemon Extract
2 to 4 T. milk

Cake:  Cream together sugar and butter until fluffy and light.
With the mixer on low, add eggs one at a time and mix well.
Mix in lemon extract and soda and then slowly add in flour and mix until fully incorporated.  Pour batter into a sprayed bundt pan.
Bake at 350°F for one hour and fifteen minutes or until inserted toothpick is removed with very few crumbs.

Icing:   Beat butter until light & creamy.  Add powdered sugar and extract & mix well. Thin with milk as needed.

Banana Zucchini Bread

BANANA ZUCCHINI BREAD

A great banana bread recipe baked with a cinnamon sugar topping!  I like to triple this recipe and fill up the oven!!

3/4 c. sugar
1/2 c. oil or butter
1 medium overripe banana
2 eggs
1/2 c. sour milk (add 1 T. vinegar or lemon juice or buttermilk)
1 t. vanilla
1/4 t. salt
1 t. baking soda
1 t. cinnamon
2 c. all purpose flour
1 c. shredded zucchini

Beat together:  sugar  & oil. Add banana, eggs, milk, & vanilla and mix well.  Add salt, cinnamon, baking soda and flour, mix until slightly lumpy.
Stir in zucchini. Pour into sprayed loaf pan.  Sprinkle batter with additional sugar & cinnamon (about 1/4 c. total)
Bake at 350 for 35-50 minutes until done.
Cool 10 minutes before removing loaf from pan.

** I started adding 1/2 t. cloves and 1/2 t. nutmeg and it is even better!!

***a double batch makes 3 medium and 3 small loaves.....makes great muffins too!!