Herbs....

I hosted Gardening Gems Club on August 13th.....we had a grand time!!!

Here is the handout I shared and a few photos too!!

Recipes USING HERBS from the Kitchen of Karla Kimball

Advanced Master Food Safety Adviser/University of Idaho

GARDEN FRESH HERBED CREAM CHEESE 

16 oz. Cream Cheese, softened

1/2 c. Butter, softened

5 cloves fresh garlic  OR  3/4 t. Granulated Garlic 

2 T. each of the following fresh herbs, lemon balm, chives, parsley, thyme, basil, dill

1/2 t. salt

1/8 t. Pepper

2 Lemons, zested and juiced (divided)

Place in mixer bowl, all ingredients; except 1/2 of the lemon juice. Cream together and gradually add more lemon juice as needed, until the desired consistency is reached. For a dip you will probably want it thinner than you would for a spread.

Serve with veggies and crackers or as a spread for pinwheel or layered sandwiches or whatever you like.  Dried herbs can be used in place of some of the fresh herbs, but not all of them or it will not taste the same.

If you want to watch my corny video here is a link:   

https://karlasrecipeblog.blogspot.com/search?q=garden+fresh+herbed+cream+cheese 

CHEESY GARLIC PULL-APART BREAD

1 loaf round artisan bread

1/2 c.  butter, melted  OR  1/2 olive oil & 1/2 butter

6 cloves garlic, minced

2 T. Freshly Chopped Parsley

1 to 2 c. shredded mozzarella cheese

 Place loaf on a sheet of foil on a cookie sheet.  Using a serrated knife, cross cut bread, making slices every inch in both directions, do not slice all the way through the bottom of bread.

In a small bowl, stir together melted butter/oil, garlic, and parsley.

Brush bread with melted butter mixture, making sure to get inside cuts.

Stuff each cut with cheese and wrap bread completely in foil, with an additional sheet of foil to cover the top.

Bake at 350 for about 20 minutes until cheese is melted and bread is warm and toasty. 

LAVENDER LEMONADE

1 c. lemon juice

¾ c. sugar

2 T. Dried lavender flowers (Place in tea infuser & steep for 15 to 20 minutes) 

Add water & ice to make 2 quarts.  Stir well. 

HERB GARDEN SALAD DRESSING 

3/4 c. mayonnaise

1/2 c. sour cream or greek yogurt

juice of one lemon (1/4 c.) 

1/3 c. freshly grated Parmesan cheese

1/4 c. chopped, fresh parsley

1/4 c. chopped, fresh oregano

2 T. chopped, fresh chives

1 clove garlic

1/2 t. salt

1/8 t. pepper

Place in blender and blend until smooth and creamy. Will keep in the refrigerator for 2 to 3 weeks.

STRAWBERRY DRESSING

1 c. olive or canola oil

¾ to 1 c. sugar

6 to 10 large strawberries (fresh or frozen)

½ t. pepper

¾ t. salt

1 T. fresh parsley

½ c. apple cider vinegar

Place all ingredients in blender and blend well.  Refrigerate.  Shake well at serving time.  Keeps in refrigerator for 3 to 4 weeks.  

TOMATO BASIL BREAD

1/2 c. warm milk - microwave 30 seconds

1-2 ripe tomatoes, pureed (1/2 c.)  I use 3- 4th of July Tomatoes.....they are small and juicy

1 egg

2 T. oil

1/2 t. salt

1 T. sugar

2 T. fresh basil, minced

1 T. fresh chives, minced

2 cloves garlic, minced 

1 t. fresh oregano, minced 

3 rounded c. bread flour

1 scant 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. 

For all your canning questions go to:  https://nchfp.uga.edu/search.html 

Flavored Vinegars go to:  https://nchfp.uga.edu/publications/uga/uga_flavored_vinegars.pdf

Peach Apple Salsa

This is probably my favorite canned salsa!! 
https://nchfp.uga.edu/how/can_salsa/peach_apple_salsa.html

Peach Apple Salsa
6 cups (2¼ pounds) chopped Roma tomatoes (about 3 pounds tomatoes as purchased)
2½ cups diced yellow onions (about 1 pound or 2 large as purchased)
2 cups chopped green bell peppers (about 1½ large peppers as purchased)
10 cups (3½ pounds) chopped hard, unripe peaches (about 9 medium peaches or 4½ pounds as purchased peaches)
2 cups chopped Granny Smith apples (about 2 large apples as purchased)
4 tablespoons mixed pickling spice
1 tablespoon canning salt
2 teaspoons crushed red pepper flakes
3¾ cups (1¼ pound) packed light brown sugar
2¼ cups cider vinegar (5%)
Yield: About 7 pint jars

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure:

  1.  Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

  2. Place pickling spice on a clean, double-layered, 6-inch-square piece of 100% cheesecloth. Bring corners together and tie with a clean string. (Or use a purchased muslin spice bag or I use a tea infuser).

  3. Wash and peel tomatoes (place washed tomatoes in boiling water for 1 minute, immediately place in cold water, and slip off skins). Chop into ½-inch pieces. Peel, wash and dice onions into ¼-inch pieces. Wash, core, and seed bell peppers; chop into ¼-inch pieces. Combine chopped tomatoes, onions and peppers in an 8- or 10- quart Dutch oven or saucepot.

  4. Wash, peel and pit peaches; cut into halves and soak for 10 minutes in an ascorbic acid solution (1500 mg in half gallon water). Wash, peel and core apples; cut into halves and soak for 10 minutes in ascorbic acid solution. Quickly chop peaches and apples into ½-inch cubes to prevent browning. Add chopped peaches and apples to the saucepot with the vegetables.

  5. Add the pickling spice bag to the saucepot; stir in the salt, red pepper flakes, brown sugar and vinegar. Bring to boiling, stirring gently to mix ingredients. Reduce heat and simmer 30 minutes, stirring occasionally. Remove spice bag from pan and discard.

  6. With a slotted spoon, fill salsa solids into hot, clean pint jars, leaving 1¼-inch headspace (about ¾ pound solids in each jar). Cover with cooking liquid, leaving ½-inch headspace.

  7. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.

  8. Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12 to 24 hours and check for seals.
Serving Suggestion: Serve as a side with or spooned on top of grilled pork chops or any grilled meat.
OF course it is great on tortilla chips too!!

 Recommended process time for Peach-Apple Salsa in a boiling-water canner.
  Process Time for hot packed PINTS at Altitudes of
0 - 1,000 ft = 15 minutes
1,001 to 6,000 ft = 20 minutes
Above 6,000 = 25 minutes

Nutrition Information (Estimated values using Nutritionist Pro™ software)
Per 2 Tbsp: Calories 30, Total Fat 0 g, Sodium 66 mg, Fiber 0 g, Protein 0 g. 
Daily Values: Vitamin A 3%, Vitamin C 8%, Calcium 1%, Iron 1%.
Percent Daily Values based on Dietary Reference Intakes.

Developed at The University of Georgia, Athens, for the National Center for Home Food Preservation. Released by Elizabeth L. Andress, Ph.D., Department of Foods and Nutrition, College of Family and Consumer Sciences. August 2003.

Cheese Fondue

Lacey needed to make fondue for her teen living final.  This is what we came up with....

Cheese Fondue
1 1/2 c. milk OR chicken broth OR some of both
4 c. cheddar cheese sauce
1 c. cheddar cheese, grated
1 t. garlic powder OR 2 -3 t. fresh garlic, pressed
1-2 T.  Worchestershire sauce
1/2 t. pepper
1-2 t. mustard powder
Stir together over low heat until melted and combined well.  Place in warm crock pot until serving time.

For Chocolate Fondue we used my recipe for Choice Chocolate Topping in the Atkinson Cookbook on page 199.

Hamburgers.....

For the 4th of July we grilled up some burgers.  This is how I did them.....

4 lbs. lean hamburger

1 1/2 c. Monterey Cheese, grated

1/2 c. onion puree

2 t. season salt

1/4 c. worcestershire sauce

Mixed with mixer.  Formed into patties, using 1/2 c. hamburger mixture.  Made 20 patties.  

Baked Zucchini Fries

Planted my Zucchini today.....saving this recipe here to try when it is ready!!

Baked Zucchini Fries
1 lb of zucchini, diced into fry sticks
1/4 c. flour
2 eggs
Italian style Panko bread crumbs
Grated Parmesean cheese (not the shredded kind)
salt and pepper to taste or seasoning salt

Place zucchini sticks in bag with flour and shake.  Beat to eggs and set aside.  In a pie plate mix together the panko and parmesean.  Remove fries from the bag and dip in the egg and then the crumb mixture and then place on a foil lined cookie sheet that has been sprayed.  Sprinkle season salt. 
Bake at 425 for 12 minutes on each side. 

Cucumbers.......

Sour Cream Cucumbers
1/2 c. sour cream
3 T. white vinegar
1 T. sugar
1/2 t. Pepper to taste
4 medium cucumbers, peeled if desired and thinly sliced
1 small sweet onion, thinly sliced and separated into rings

In a large bowl, whisk sour cream, vinegar, sugar and pepper until blended. Add cucumbers and onion; toss to coat. Refrigerate, covered, at least 4 hours. Serve with a slotted spoon.

Cucumbers with Dill
Mix together:
3/4 c. white or apple cider vinegar
1/3 c. snipped fresh dill
1/3 c. sugar
1/2 t. pepper
4 cucumbers, thinly sliced

Cast Iron Fried Rice

For one of our Sturgeon Fishing dinners I bought the Costco Orange Chicken in a box.  This is how we did the fried rice.  It was the best fried rice ever!!

Cast Iron Fried Rice 
Heat 4 to 6 T. oil in 16" fry pan.
Add:
3 to 4 cloves garlic
a bundle of green onions, sliced (about 1 c.)
Stir fry for about 3 minutes.
Add:
16 oz. pkg. frozen mixed vegetables
1 c. ham, diced
1 t. salt
1/2 t. pepper
Stir until coated in oil and cook about 3 minutes.
Add:
8 to 10 c. cooked rice (I prefer cold day old rice & I cook about 3 c. rice)
Stir well.  Bank to sides of pan and make a well in the middle.
Crack 4 to 5 eggs into a bowl and beat lightly.  Pour into the well in the middle of the skillet. Cook until eggs are set.  Stir eggs and once cooked, stir into the rice mixture.  (My fry pan is usually so full that I just cook the eggs in a small fry pan and add them to the rice.) 
Add:
1/4 c. soy sauce or just let them add their own
Stir well.  Serve. 


For a smaller batch:
2 to 3 T. oil 
2 to 3 cloves garlic
1/2 c. green onions, sliced
1 c. mixed vegetables
1/2 c. cooked ham, diced
1/2 t. salt
1/4 t. pepper
2 to 3 eggs
4  to 5 c. day old cooked rice
2 T. soy sauce

Cast Iron Skillet Chocolate Chip Cookie

Cast Iron Skillet Chocolate Chip Cookie

1 c. butter, softened

2 eggs

1/2 c. sugar

3/4 c. brown sugar

1 T. vanilla 

2 c. flour, divided 

1 t. baking soda

1 t. salt

1 1/2 c. milk chocolate chips, divided

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

** for one 10 to 12" skillet = cut recipe in half
In camper ovenbake at 400 for 13 to 15 minutes. 

Karla's Crepes

We made 5 batches of these for the Prom Brunch, 3 regular & 2 chocolate.  My blender will hold up to 3 batches at a time.  For the Prom we cooked them in a skillet to make a thicker more filling crepe.   We set it up like a crepe bar.....They were a hit.

Karla's Crepes 
Place in Blender:
4 eggs
1 1/4 c. flour
1 1/2 c. milk
3 T. sugar
1/4 t. salt
1/2 t. vanilla
Blend until well mixed.
FOR CHOCOLATE CREPES ADD:
2 T. cocoa
2 T. powdered sugar

If cooking using a crepe maker, pour batter into a shallow pie plate and allow to sit for 10 minutes.  Heat crepe maker and then spray it and dip it in the batter.

If cooking in a skillet. Let batter sit for 10 minutes.  Brush heated skillet with oil.  Pour in 1/4 c. batter and tile to cover bottom of pan.  Cook for about 1 minute.  Gently turn the crepe over and cook about 30 seconds more, until lightly browned.  Cool on a towel.  Stack with paper towel in-between each crepe and then store in a ziplock bag.  If using with in 24 hours, just leave them on the counter.

Will keep for a week in the fridge or in the freezer for 3 months. 

We served them with  Strawberry Jam, Peach Jam, sliced strawberries, sliced bananas (dipped in lemon/water), chocolate syrup, caramel syrup, and lots of whipped cream or whipped topping in a spray can.

Sometimes I mix 1/2 c. strawberry jam with an 8 oz. whipped topping.  Makes a great filling!!

Crockpot Breakfast Casserole

I made 2 crockpots full of this for Lacey's Prom Brunch.  Worked out great and everyone seemed to like it as it was mostly gone.....  The girls all came the night before and we made the crepes and casseroles so everything would be ready the next morning. 

Crockpot Breakfast Casserole
Beat until blended:
12 eggs
Beat in:
1 c. milk
1/4 t. garlic powder
1/4 t. mustard
1 t. salt
1/2 t. pepper
Set aside. 
Spray crockpot with cooking spray. 
Divide & layer in the following order in the crockpot to make 2 or 3 layers:
2 lbs. hash brown potatoes
1 lb. of cooked bacon, ham, or sausage
1/2 c. chopped onions
3 c. grated cheese
Pour the egg mixture over the top.  Refrigerate or cook immediately.  Cook of low for 4 to 6 hours or on high for 2 to 3 hours. 

Lemon Cream Pie

Lemon Cream Pie          Makes enough for a 9" pie
3 large eggs
1 c. granulated sugar
3/4 c. freshly squeezed lemon juice (about 3 large lemons)
1 T. freshly grated lemon zest (from about 1 lemon)
12 oz. reduced fat or regular cream cheese, softened to room temperature
FOR THE HOMEMADE WHIPPED CREAM
1 c. heavy whipping cream
1 T. powdered sugar
1 t. pure vanilla extract

Place a heatproof bowl over a pan of lightly simmering water to create a double boiler. Add the eggs into the bowl, then with a hand mixer on medium speed, beat the eggs until thick and fluffy, about 2 to 3 minutes. With the mixer running, slowly add the sugar, then the lemon juice and lemon zest. Once incorporated, continue to cook the mixture over the simmering water, stirring with a rubber spatula constantly and scraping the bottom of the bowl with your spatula, until it forms a thick, smooth custard, about 10 to 15 additional minutes. When you dip your spatula into the custard, the custard should easily coat the spatula’s back, and if you draw a line through the custard on the back of the spatula with your finger, the sides of the custard should stay separated. Remove the bowl from the water and let cool to almost room temperature.
In a standing mixer fit with the paddle attachment, beat the cream cheese on medium high speed until it is completely soft and smooth, about 3 full minutes. Reduce the mixer speed to medium, then gradually add the cooled lemon custard to the cream cheese, beating until smooth and fully combined so that no white streaks remain. Pour the cream cheese into the baked pastry shell. Refrigerate the pie until fully chilled, at least 4 hours or overnight.
Up to 4 hours before serving, prepare the homemade whipped cream: In large mixing bowl or the bowl of a standing mixer fitted with the whisk attachment, beat the cream in the bowl of an electric mixer fitted with a whisk attachment over medium speed. When it starts to thicken, add the powdered sugar and vanilla, increase the mixer speed to high, and continue to beat until soft peaks form. (Do not over beat or the cream will separate.) Spread over the chilled pie, slice, and serve cold.

Lemon Vinaigrette

This can also be made using limes or oranges....

Lemon Vinaigrette

1/3 c. veg. or olive oil

1 t. grated lemon peel

1/3 c. lemon juice

3-4 cloves garlic, crushed

¼ t. kosher salt

Whisk together. 

Cheesy Garlic Pull-Apart Bread

Cheesy Garlic Pull-Apart Bread
1 loaf round artisan bread
1/2 c.  butter, melted or 1/2 olive oil & 1/2 butter
6 cloves garlic, minced
2 T. Freshly Chopped Parsley
1 to 2 c. shredded mozzarella cheese
 Place loaf on a sheet of foil on a cookie sheet.  Using a serrated knife, cross cut bread, making slices every inch in both directions, do not slice all the way through the bottom of bread.
In a small bowl, stir together melted butter/oil, garlic, and parsley.
Brush bread with melted butter mixture, making sure to get inside cuts.
Stuff each cut with cheese and wrap bread completely in foil, with an additional sheet of foil to cover the top.
Bake at 350 for about 20 minutes until cheese is melted and bread is warm and toasty. 

Whipped Cream Frostings

Whipped Cream Frosting
2 cups (1 pint) Heavy Whipping Cream
1 Small Box (3.3 oz.) White Chocolate Instant Pudding Mix
1/3 cup of Powdered Sugar
Place mixer bowl in freezer for about 1 hour.  Add the whipping cream to cold mixer bowl.
Whip using a mixer for a few minutes until peaks form.
Alternate adding the pudding mix and the powdered sugar and continue mixing.
Watch carefully as it may set up fast.  Add more milk or powdered sugar as needed for desired consistency.

Whipped Cream Cream Cheese Frosting
16 oz. cream cheese, room temperature
1 1/2 c. powdered sugar
1 t. vanilla extract
1 c. heavy whipping cream
Beat the cheese, sugar and vanilla until smooth and fluffy. In a separate bowl, beat the heavy cream to stiff peaks, then add the whipped cream into the cheese mixture and briefly beat just to combine. Do not over beat.

Italian Soda

Yesterday was Lacey's 16th birthday so we had a Tea Party for all the Young Women from our Ward.  It was a lot of FUN!!!  We had lots of yummy food and we made Italian Sodas too!

Italian Soda
To fill a 16 oz. glass.
Put in glass:  3 to 4 T. flavored syrup (DaVinci or Torani)
Then fill glass 1/2 full of Sonic ICE
Fill remaining space with 7-Up or Sprite
Add 1 T. French Vanilla Creamer or Half & Half
Top with Whipped Cream.

Tea Party Menu:
Strawberry Spring Mix Salad with Strawberry Dressing
Chicken filled Cream Puff Sandwiches
Raspberry Fluff
Grapes, Blueberries & Strawberries
Cheeseball & Crackers
Celery & Carrots & Dilly Ranch Dip
Cupcakes, M&M Flower/Pretzel Cookies & Banana Bread
Cashews, Chocolate Covered Almonds & Peanut M&Ms
Italian Sodas, Friendship Tea & Hot Chocolate

 
 

Jello Frosting

Jello Frosting
3 oz. Jello any flavor (NOT sugar free)
2/3 c. sugar
1 t. vanilla
1 egg white
Place above ingredients in a stand mixer with whip attachment.  Turn mixer on high adding 1/2 cup of BOILING water. Beat 5-7 minutes and enjoy!
Makes a great flavored whip cream type frosting.  Great on cupcakes, cookies, cakes and even makes a great jello topping. 

Sugared Walnuts

Sugared Nuts
1 c. walnuts or almonds or pecans
¼ c. sugar
1 T. butter

Heat all ingredients in a  medium non-stick skillet over medium heat for 5 minutes, stirring frequently.  When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated.
Transfer immediately onto parchment paper and separate the nuts right away so they don't all stick together.  Once the coating hardens (5-7 minutes), you can transfer them to a bowl and enjoy!

Rice Pudding

We had a sibling luncheon for Connie before they leave for her appointment at the Huntsman Cancer Center.  I have never had much luck making rice pudding.  But it is Connie's favorite.  So I decided to try to make it in the Instant Pot.  I combined several recipes and this is what I did.  Everyone loved it....especially Connie.  I think the trick to this is to use cooked rice that has been chilled.  I discovered that on accident!!

Instant Pot Rice Pudding
1/4 c. butter
2 c. cooked rice, chilled
4 c. milk
2 c. water
1 c. sugar
1 t. vanilla (double if not using almond extract)
1 t. almond extract (optional)
1 t. cinnamon
1/2 t. nutmeg (optional)
3 eggs
1/2 c. evaporated milk

Melt butter in instant pot on Saute.
Stir in rice, until coated in butter.
Add:  milk, water, sugar, vanilla, almond extract & cinnamon.  Stir well.
Place lid on and close steam valve.
Set on high pressure for 14 minutes.  Allow steam to release naturally.  Remove lid (it will not look done, but it is).
Whisk together eggs and evaporated milk in a bowl.  Add a few spoonfuls of the rice pudding to this mixture and stir well.  Then add to the egg mixture into the rice mixture.
Turn to Saute and bring mixture to a boil and boil for 1 to 2 minutes, stirring when it starts to boil to prevent sticking.  It will start to thicken.  Serve warm or chilled.  Sprinkle with additional cinnamon or nutmeg.
Makes 12 to 14 servings.

Mexican Hot Chocolate

Using the chocolate we bought on our Panama Canal Trip.

Mexican Hot Chocolate
12 c. milk
8 chocolate discs
5 to 6 c. sugar

Savory Popcorn

As good as potato chips but healthier!!

Salt & Vinegar Popcorn

1/2 c. popcorn popped in 2 T. canola oil.

Sprinkle with:

1-2 t. sea salt 

1-2 T. powdered distilled vinegar

Dilly Garlic & Cheese Popcorn
1/2 c. unpopped popcorn, air popped
2 T. butter, melted
1/4 c. parmesan cheese
1 t. dried dill weed
1 t.  garlic salt
Pop popcorn and drizzle with butter.  Mix together the dry ingredients and sprinkle over popcorn. 

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.