Kristen sent me this one too!!
Creamy Mac & Cheese in the Instant Pot
1 lb. (3 1/2 c.) elbow macaroni
2 T. Butter
1 T. kosher salt
1 teaspoon dry mustard
1/4 t. cayenne
1/2 t. garlic powder
2 T. cornstarch
2 1/2 c. water
3 c. milk, divided
2 c. shredded cheddar cheese
1 c. shredded Monterey Jack cheese
Add to instant pot: macaroni, butter, salt, mustard, cayenne, garlic powder, cornstarch, water and 2 c. milk. Stir well.
Seal and cook on high pressure 7 minutes. Quick Release. If pasta isn't done use saute function and to cook for 2 to 3 more minutes.
Select Saute and add 1/2 c. milk and additional 1/2 c. milk if needed. Stir in cheeses and stir until melted and creamy. Serve immediately.
Thursday, June 13, 2019
Salsa Chicken in the Instant Pot
Kristen sent me this recipe today from her Relief Society Activity.
Salsa Chicken in the Instant Pot
2 large chicken breasts
2 cans corn (drain one can)
2 cans black beans (drained)
2 pints salsa
Dump all ingredients in the instant pot. Seal lid. Set for 15 minutes with thawed chicken OR
20 minutes with frozen chicken. Quick release or wait....it doesn't really matter. Shred the chicken.
Serve over rice, quinoa or tortillas. Top with cheese and sour cream.
Salsa Chicken in the Instant Pot
2 large chicken breasts
2 cans corn (drain one can)
2 cans black beans (drained)
2 pints salsa
Dump all ingredients in the instant pot. Seal lid. Set for 15 minutes with thawed chicken OR
20 minutes with frozen chicken. Quick release or wait....it doesn't really matter. Shred the chicken.
Serve over rice, quinoa or tortillas. Top with cheese and sour cream.
Tuesday, May 7, 2019
Lazy Daisy Cake
Yesterday I helped with a funeral luncheon. My friend, Alison brought this cake. I couldn't stop eating it. My Grandma Whiteley used to make this cake. I haven't had it since I was a teen. So glad to have this VINTAGE recipe again.
Lazy Daisy Cake
4 eggs
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup butter, cubed
FROSTING:
1-1/2 cups packed brown sugar
3/4 cup butter, melted
1/2 cup half-and-half cream or milk or evaporated milk
2 cups sweetened shredded coconut or 1 c. coconut & 1 c. chopped pecans
In a large bowl, beat the eggs, sugar and vanilla until thick and pale yellow, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture and beat just until combined. In a saucepan, bring milk and butter to a boil, stirring constantly. Add to batter and beat until combined.
Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Combine frosting ingredients; spread over warm cake. Broil 4 inches from heat until lightly browned, about 3-4 minutes.
Nutrition Facts
1 piece: 343 calories, 15g fat (10g saturated fat), 72mg cholesterol, 244mg sodium, 51g carbohydrate (40g sugars, 1g fiber), 4g protein.
Originally published as Lazy Daisy Cake in Taste of Home October/November 1995
But it originally came out in the early to mid 1900s.
Here is a little bit of interesting history that I found on this recipe.
The Lazy Daisy rose in popularity again in the 1950’s during a whirlwind spree of potluck and church event cakes. The 1954 “Improvement Era” journal, Volume 57 (october edition), describes a quick and easy technique that is simple with results that are: “sure and delightful, (texture is superb) which makes it ideal for the busy homemaker who likes to hear compliments from family and friends.”
The earliest version came out in 1911 and was called the Lazy Dazy Cake.
It was the rage in the 1930's and was published in a 1936 University of California "Extension Bulletin".
A date with your family.....a 1950's video can be found here.
https://bakethiscake.com/2014/07/31/lazy-daisy-cake/
Lazy Daisy Cake
4 eggs
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup butter, cubed
FROSTING:
1-1/2 cups packed brown sugar
3/4 cup butter, melted
1/2 cup half-and-half cream or milk or evaporated milk
2 cups sweetened shredded coconut or 1 c. coconut & 1 c. chopped pecans
In a large bowl, beat the eggs, sugar and vanilla until thick and pale yellow, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture and beat just until combined. In a saucepan, bring milk and butter to a boil, stirring constantly. Add to batter and beat until combined.
Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Combine frosting ingredients; spread over warm cake. Broil 4 inches from heat until lightly browned, about 3-4 minutes.
Nutrition Facts
1 piece: 343 calories, 15g fat (10g saturated fat), 72mg cholesterol, 244mg sodium, 51g carbohydrate (40g sugars, 1g fiber), 4g protein.
Originally published as Lazy Daisy Cake in Taste of Home October/November 1995
But it originally came out in the early to mid 1900s.
Here is a little bit of interesting history that I found on this recipe.
The Lazy Daisy rose in popularity again in the 1950’s during a whirlwind spree of potluck and church event cakes. The 1954 “Improvement Era” journal, Volume 57 (october edition), describes a quick and easy technique that is simple with results that are: “sure and delightful, (texture is superb) which makes it ideal for the busy homemaker who likes to hear compliments from family and friends.”
The earliest version came out in 1911 and was called the Lazy Dazy Cake.
It was the rage in the 1930's and was published in a 1936 University of California "Extension Bulletin".
A date with your family.....a 1950's video can be found here.
https://bakethiscake.com/2014/07/31/lazy-daisy-cake/
Tuesday, April 16, 2019
Blueberry recipes
2 Berry Fluff
8 oz. cream cheese, softened
1-1/2 c. confectioners' sugar
2 c. heavy whipping cream
8 c. fresh strawberries (about 2 pounds), sliced
2 c. fresh blueberries
Additional fresh strawberries and blueberries, optional
In a large bowl, beat cream cheese and confectioners' sugar until smooth. Slowly add cream, beating until thick and fluffy.
Fold in 8 cups strawberries and 2 cups blueberries. If desired, top with additional berries.
Frozen berries work just fine.
Blueberry Sour Cream Pound Cake
6 eggs, separated
1 c. butter, softened
3 c. sugar
1 t. almonds extract
1 t. vanilla extract
1 t. butter flavoring
3 c. all-purpose flour
1/4 t. baking soda
1 c. sour cream
1-1/2 c. fresh or frozen blueberries
Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add the extracts and butter flavoring. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries.
Spoon into a greased and floured 10-in. tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Lemon Blueberry Pound Cake
FOR POUND CAKE
Cooking spray, for pan
1 c. butter, softened
1 c. granulated sugar
4 large eggs
1 tsp. vanilla extract
Zest of 1 lemon
2 c. plus 2 tbsp. all-purpose flour, divided
1 1/2 tsp. baking powder
1 tsp. kosher salt
1 pt. fresh blueberries, some reserved for topping
FOR GLAZE
1 c. powdered sugar
2 tbsp. lemon juice
Make pound cake: Preheat oven to 350° and grease a 9"-x-5" loaf pan with cooking spray. In a large bowl with a hand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract and lemon zest and beat until combined.
In a separate medium bowl, whisk together 2 cups flour, baking powder, and salt. Add dry ingredients to wet ingredients and stir until just combined. In a medium bowl, combine most of the blueberries with remaining 2 tablespoons flour and toss to coat. Fold floured blueberries into cake batter; reserve unfloured blueberries for topping.
Pour batter into prepared loaf pan and smooth top with a spatula. Sprinkle with reserved blueberries and bake for 1 hour 10 minutes or until a toothpick inserted into the middle comes out clean. Let cool 10 minutes, then invert onto a cooling rack to cool completely.
Meanwhile, make glaze: in a medium bowl, whisk together powdered sugar and lemon juice. Drizzle over cooled pound cake and serve.
Blueberry Lemon Pound Cake
1 cup white granulated sugar
1 tablespoon lemon zest (1 medium size lemon)
1 and ½ cup all purpose flour
¼ teaspoon salt
2 teaspoons baking powder
1 cup vanilla greek yogurt
½ teaspoon vanilla extract
3 large eggs
1 tablespoon lemon juice
½ cup vegetable oil
1 cup blueberries, cleaned and dried
¼ teaspoon all purpose flour
Glaze
zest of 1 lemon
1 cup powdered sugar
1 and ½ tablespoons lemon juice (can sub with some half and half or heavy cream)
Preheat oven to 350 degrees F. Spray loaf pan (mine is 9x5) with baking spray and set aside.
In small bowl combine the lemon zest and sugar. Mix together with your fingers until zest is coated with sugar and mixture is fragrant (will smell like lemon!)
In large bowl mix together the flour, salt, baking powder, and sugar zest mixture. Whisk together to combine.
In another medium bowl beat the eggs, add in the greek yogurt, vanilla extract, lemon juice, vegetable oil, stir until combined.
Pour the wet ingredients into the dry and stir gently to mix.
Toss the blueberries with the ½ tablespoon of flour. Once batter is mostly mixed, gently fold in the blueberries.
Pour the batter into the loaf pan. Using the back of the spoon evenly spread the batter.
Bake for approximately 50 minutes. Top will be browned and a toothpick inserted into the middle will come out clean once done. Allow to cool in pan for about 10 minutes then turn the pan upside down to remove the bread from the pan. Move loaf to wire rack to continue cooling.
While bread is cooling you can prepare the glaze. In small bowl add the powdered sugar, then the lemon zest. Pour in the lemon juice and stir. Start with 1 tablespoon and if the glaze is tasting tart enough (depends on the lemon used!) then use half and half or heavy cream to get the correct consistency. The glaze will be smooth. Stir until there are no clumps of sugar remaining. Add more sugar or more juice to obtain desired consistency.
Pour the glaze over the cooled bread.
Serve immediately or store bread in sealed container. I wrap mine in foil. Store at room temperature for 3-4 days.
Pioneer Woman Blueberry Crumb Cake
1/2 stick Butter
1 Tablespoon (additional) Butter
3/4 cups Sugar
1 whole Egg
1/2 teaspoon Vanilla Extract
2 cups All-purpose Flour
2-1/4 teaspoons Baking Powder
1/2 teaspoon Salt
3/4 cups Whole Milk
2 cups Fresh Blueberries
FOR THE TOPPING:
3/4 sticks Butter
1/2 cup Sugar
1/2 teaspoon Cinnamon
1/2 cup Flour
1/4 teaspoon Salt
Preheat oven to 350 degrees.
Combine flour, baking powder, and a salt. Stir and set aside.
Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.
Grease a 9 x 13 inch baking pan. Pour in batter.
In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.
Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar. Cut into squares and serve with softened butter.
8 oz. cream cheese, softened
1-1/2 c. confectioners' sugar
2 c. heavy whipping cream
8 c. fresh strawberries (about 2 pounds), sliced
2 c. fresh blueberries
Additional fresh strawberries and blueberries, optional
In a large bowl, beat cream cheese and confectioners' sugar until smooth. Slowly add cream, beating until thick and fluffy.
Fold in 8 cups strawberries and 2 cups blueberries. If desired, top with additional berries.
Frozen berries work just fine.
Blueberry Sour Cream Pound Cake
6 eggs, separated
1 c. butter, softened
3 c. sugar
1 t. almonds extract
1 t. vanilla extract
1 t. butter flavoring
3 c. all-purpose flour
1/4 t. baking soda
1 c. sour cream
1-1/2 c. fresh or frozen blueberries
Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add the extracts and butter flavoring. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries.
Spoon into a greased and floured 10-in. tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Lemon Blueberry Pound Cake
FOR POUND CAKE
Cooking spray, for pan
1 c. butter, softened
1 c. granulated sugar
4 large eggs
1 tsp. vanilla extract
Zest of 1 lemon
2 c. plus 2 tbsp. all-purpose flour, divided
1 1/2 tsp. baking powder
1 tsp. kosher salt
1 pt. fresh blueberries, some reserved for topping
FOR GLAZE
1 c. powdered sugar
2 tbsp. lemon juice
Make pound cake: Preheat oven to 350° and grease a 9"-x-5" loaf pan with cooking spray. In a large bowl with a hand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract and lemon zest and beat until combined.
In a separate medium bowl, whisk together 2 cups flour, baking powder, and salt. Add dry ingredients to wet ingredients and stir until just combined. In a medium bowl, combine most of the blueberries with remaining 2 tablespoons flour and toss to coat. Fold floured blueberries into cake batter; reserve unfloured blueberries for topping.
Pour batter into prepared loaf pan and smooth top with a spatula. Sprinkle with reserved blueberries and bake for 1 hour 10 minutes or until a toothpick inserted into the middle comes out clean. Let cool 10 minutes, then invert onto a cooling rack to cool completely.
Meanwhile, make glaze: in a medium bowl, whisk together powdered sugar and lemon juice. Drizzle over cooled pound cake and serve.
Blueberry Lemon Pound Cake
1 cup white granulated sugar
1 tablespoon lemon zest (1 medium size lemon)
1 and ½ cup all purpose flour
¼ teaspoon salt
2 teaspoons baking powder
1 cup vanilla greek yogurt
½ teaspoon vanilla extract
3 large eggs
1 tablespoon lemon juice
½ cup vegetable oil
1 cup blueberries, cleaned and dried
¼ teaspoon all purpose flour
Glaze
zest of 1 lemon
1 cup powdered sugar
1 and ½ tablespoons lemon juice (can sub with some half and half or heavy cream)
Preheat oven to 350 degrees F. Spray loaf pan (mine is 9x5) with baking spray and set aside.
In small bowl combine the lemon zest and sugar. Mix together with your fingers until zest is coated with sugar and mixture is fragrant (will smell like lemon!)
In large bowl mix together the flour, salt, baking powder, and sugar zest mixture. Whisk together to combine.
In another medium bowl beat the eggs, add in the greek yogurt, vanilla extract, lemon juice, vegetable oil, stir until combined.
Pour the wet ingredients into the dry and stir gently to mix.
Toss the blueberries with the ½ tablespoon of flour. Once batter is mostly mixed, gently fold in the blueberries.
Pour the batter into the loaf pan. Using the back of the spoon evenly spread the batter.
Bake for approximately 50 minutes. Top will be browned and a toothpick inserted into the middle will come out clean once done. Allow to cool in pan for about 10 minutes then turn the pan upside down to remove the bread from the pan. Move loaf to wire rack to continue cooling.
While bread is cooling you can prepare the glaze. In small bowl add the powdered sugar, then the lemon zest. Pour in the lemon juice and stir. Start with 1 tablespoon and if the glaze is tasting tart enough (depends on the lemon used!) then use half and half or heavy cream to get the correct consistency. The glaze will be smooth. Stir until there are no clumps of sugar remaining. Add more sugar or more juice to obtain desired consistency.
Pour the glaze over the cooled bread.
Serve immediately or store bread in sealed container. I wrap mine in foil. Store at room temperature for 3-4 days.
Pioneer Woman Blueberry Crumb Cake
1/2 stick Butter
1 Tablespoon (additional) Butter
3/4 cups Sugar
1 whole Egg
1/2 teaspoon Vanilla Extract
2 cups All-purpose Flour
2-1/4 teaspoons Baking Powder
1/2 teaspoon Salt
3/4 cups Whole Milk
2 cups Fresh Blueberries
FOR THE TOPPING:
3/4 sticks Butter
1/2 cup Sugar
1/2 teaspoon Cinnamon
1/2 cup Flour
1/4 teaspoon Salt
Preheat oven to 350 degrees.
Combine flour, baking powder, and a salt. Stir and set aside.
Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.
Grease a 9 x 13 inch baking pan. Pour in batter.
In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.
Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar. Cut into squares and serve with softened butter.
Asparagus....9 different ways
Garlic Parmesan Asparagus
1 pound fresh asparagus, trimmed
1 garlic clove, minced
2 T. butter, melted
1 T. grated Parmesan cheese
In a large skillet, bring 1/2 in. of water to a boil. Add asparagus and garlic; cook, covered, until asparagus is crisp-tender, 3-5 minutes; drain. Toss asparagus with butter and cheese.
Tarragon Asparagus Salad
2 T. lemon juice
2 T. olive oil
1 t. minced fresh tarragon or 1/4 t. dried tarragon
1 garlic clove, minced
1/2 t. Dijon mustard
1/4 t. pepper
Dash salt
1 pound fresh asparagus, cut into 2-inch pieces
Place first seven ingredients in a jar with a tight-fitting lid; shake well. Refrigerate at least 1 hour.
In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cook, covered, until crisp-tender, 1-3 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry. Refrigerate, covered, until serving.
To serve, shake dressing again. Spoon over asparagus.
Rosemary Roasted Potatoes & Asparagus
1/2 pound fingerling potatoes, cut into 1-inch pieces
1/4 c. olive oil, divided
2 T. minced fresh rosemary or 2 t. dried rosemary, crushed
2 garlic cloves, minced
1 pound fresh asparagus, trimmed
1/4 t. salt
1/4 t. pepper
In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast at 400° for 20 minutes, stirring once.
Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.
Honey Lemon Asparagus
2 pounds fresh asparagus, trimmed
1/4 c. honey
2 T. butter
2 T. lemon juice
1 t. sea salt
1 t. balsamic vinegar
1 t. Worcestershire sauce
In a large saucepan, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 1-2 minutes or just until crisp-tender. Drain and pat dry.
Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 2 minutes or until slightly thickened.
Transfer asparagus to a large bowl; drizzle with glaze and toss gently to coat. If desired, sprinkle with additional sea salt.
Oven Roasted Asparagus
2 pounds fresh asparagus, trimmed
1/4 c. butter, melted
2 to 4 green onions, chopped or fresh chives
1/2 t. salt
Preheat oven to 425°. Place asparagus in a 15x10x1-in. pan. Toss with melted butter and green onions or chives; spread evenly. Sprinkle with salt.
Roast until crisp-tender, 10-15 minutes.
Roasted Asparagus Salad
3 pounds fresh asparagus, trimmed
1/4 c. olive oil
2 garlic cloves, minced
DRESSING:
1/4 c. olive oil
1 T. snipped fresh tarragon or 1 t. dried tarragon
1 T. cider or red wine vinegar
1 T. Dijon mustard
1 t. lemon juice
1/2 t. salt
1/8 t. pepper
Place asparagus in a 13-in. x 9-in. baking dish coated with cooking spray. Combine oil and garlic; pour over asparagus and turn to coat. Bake, uncovered, at 400° for 20-25 minutes or until tender, turning after 10 minutes. Cool completely.
In a small bowl, whisk dressing ingredients; pour over asparagus and turn to coat. Serve immediately or allow to marinate. Serve at room temperature.
Lemon Roasted Asparagus
2 pounds fresh asparagus, trimmed
1/4 c. olive oil
4 t. grated lemon zest
2 garlic cloves, minced
1/2 t. salt
1/2 t. pepper
Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.
Parmesan Roasted Asparagus
1 pound fresh asparagus, trimmed
3 T. olive oil
1/3 c. shredded Parmesan cheese
1 t. lemon-pepper seasoning
1/4 t. salt
Preheat oven to 400°. Place asparagus in an ungreased 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Sprinkle with cheese, lemon pepper and salt.
Bake 20-25 minutes or until tender, stirring occasionally.
Asparagus Pasta Salad - Garden club recipe
8 oz. penne pasta or bowtie pasta
1 lb. asparagus, trimmed and cut into 2 inch pieces
1 c. cherry tomatoes
1/3 c. purple onion, thinly sliced
DRESSING
1/3 c. plain greek yogurt
2 T. lemon juice
2 T. olive oil
1 T. fresh parsley, chopped
1 t. sugar
1 t. lemon zest
salt & pepper, to taste
Boil the pasta for 12 minutes and then add the asparagus pieces to the boiling water. Cook for an additional 2 to 3 minutes and then drain pasta & asparagus in a strainer and rinse with cold water. Place in a large bowl.
Add the tomato and onion and stir well.
Whisk together all the dressing ingredients and pour over the pasta mixture. Stir well. Chill. Serve
1 pound fresh asparagus, trimmed
1 garlic clove, minced
2 T. butter, melted
1 T. grated Parmesan cheese
In a large skillet, bring 1/2 in. of water to a boil. Add asparagus and garlic; cook, covered, until asparagus is crisp-tender, 3-5 minutes; drain. Toss asparagus with butter and cheese.
Tarragon Asparagus Salad
2 T. lemon juice
2 T. olive oil
1 t. minced fresh tarragon or 1/4 t. dried tarragon
1 garlic clove, minced
1/2 t. Dijon mustard
1/4 t. pepper
Dash salt
1 pound fresh asparagus, cut into 2-inch pieces
Place first seven ingredients in a jar with a tight-fitting lid; shake well. Refrigerate at least 1 hour.
In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cook, covered, until crisp-tender, 1-3 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry. Refrigerate, covered, until serving.
To serve, shake dressing again. Spoon over asparagus.
Rosemary Roasted Potatoes & Asparagus
1/2 pound fingerling potatoes, cut into 1-inch pieces
1/4 c. olive oil, divided
2 T. minced fresh rosemary or 2 t. dried rosemary, crushed
2 garlic cloves, minced
1 pound fresh asparagus, trimmed
1/4 t. salt
1/4 t. pepper
In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast at 400° for 20 minutes, stirring once.
Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.
Honey Lemon Asparagus
2 pounds fresh asparagus, trimmed
1/4 c. honey
2 T. butter
2 T. lemon juice
1 t. sea salt
1 t. balsamic vinegar
1 t. Worcestershire sauce
In a large saucepan, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 1-2 minutes or just until crisp-tender. Drain and pat dry.
Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 2 minutes or until slightly thickened.
Transfer asparagus to a large bowl; drizzle with glaze and toss gently to coat. If desired, sprinkle with additional sea salt.
Oven Roasted Asparagus
2 pounds fresh asparagus, trimmed
1/4 c. butter, melted
2 to 4 green onions, chopped or fresh chives
1/2 t. salt
Preheat oven to 425°. Place asparagus in a 15x10x1-in. pan. Toss with melted butter and green onions or chives; spread evenly. Sprinkle with salt.
Roast until crisp-tender, 10-15 minutes.
Roasted Asparagus Salad
3 pounds fresh asparagus, trimmed
1/4 c. olive oil
2 garlic cloves, minced
DRESSING:
1/4 c. olive oil
1 T. snipped fresh tarragon or 1 t. dried tarragon
1 T. cider or red wine vinegar
1 T. Dijon mustard
1 t. lemon juice
1/2 t. salt
1/8 t. pepper
Place asparagus in a 13-in. x 9-in. baking dish coated with cooking spray. Combine oil and garlic; pour over asparagus and turn to coat. Bake, uncovered, at 400° for 20-25 minutes or until tender, turning after 10 minutes. Cool completely.
In a small bowl, whisk dressing ingredients; pour over asparagus and turn to coat. Serve immediately or allow to marinate. Serve at room temperature.
Lemon Roasted Asparagus
2 pounds fresh asparagus, trimmed
1/4 c. olive oil
4 t. grated lemon zest
2 garlic cloves, minced
1/2 t. salt
1/2 t. pepper
Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.
Parmesan Roasted Asparagus
1 pound fresh asparagus, trimmed
3 T. olive oil
1/3 c. shredded Parmesan cheese
1 t. lemon-pepper seasoning
1/4 t. salt
Preheat oven to 400°. Place asparagus in an ungreased 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Sprinkle with cheese, lemon pepper and salt.
Bake 20-25 minutes or until tender, stirring occasionally.
Asparagus Pasta Salad - Garden club recipe
8 oz. penne pasta or bowtie pasta
1 lb. asparagus, trimmed and cut into 2 inch pieces
1 c. cherry tomatoes
1/3 c. purple onion, thinly sliced
DRESSING
1/3 c. plain greek yogurt
2 T. lemon juice
2 T. olive oil
1 T. fresh parsley, chopped
1 t. sugar
1 t. lemon zest
salt & pepper, to taste
Boil the pasta for 12 minutes and then add the asparagus pieces to the boiling water. Cook for an additional 2 to 3 minutes and then drain pasta & asparagus in a strainer and rinse with cold water. Place in a large bowl.
Add the tomato and onion and stir well.
Whisk together all the dressing ingredients and pour over the pasta mixture. Stir well. Chill. Serve
Saturday, March 23, 2019
Cast Iron Skillet Recipes....
Caramel Coconut Chocolate Chip Skillet Cookie Pie Recipes by Karla Kimball
1/2 c. butter
1 c. sugar
1 T. vanilla
1 1/2 c. flour
1/2 t. baking soda
1/4 t. salt
1 egg
10 caramels unwrapped or 1/2 c. caramel sauce (I used my 6 minute caramel sauce)
1 1/2 c. coconut
1/2 c. mini chocolate chips
caramel and/or chocolate sauce to drizzle for serving
On stove heat 10 or 12 inch cast iron skillet on medium low, add butter. When butter is completely melted stir in sugar. Stir in flour, baking soda, salt, vanilla, and egg. Stir to incorporate all ingredients and pat into a layer of dough covering the skillet. Drizzle caramel on top of dough, then add chocolate chips and coconut. Bake at 350 for 15 minutes. Don't bake until center is totally cooked, the pan will stay hot and it will continue to bake after removing from oven.
Serve warm with a drizzle of caramel and/or chocolate sauce.
Cast Iron Skillet Chocolate Chip Cookie
1 c. butter, softened or butter Crisco
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
1/2 c. butter
1 c. sugar
1 T. vanilla
1 1/2 c. flour
1/2 t. baking soda
1/4 t. salt
1 egg
10 caramels unwrapped or 1/2 c. caramel sauce (I used my 6 minute caramel sauce)
1 1/2 c. coconut
1/2 c. mini chocolate chips
caramel and/or chocolate sauce to drizzle for serving
On stove heat 10 or 12 inch cast iron skillet on medium low, add butter. When butter is completely melted stir in sugar. Stir in flour, baking soda, salt, vanilla, and egg. Stir to incorporate all ingredients and pat into a layer of dough covering the skillet. Drizzle caramel on top of dough, then add chocolate chips and coconut. Bake at 350 for 15 minutes. Don't bake until center is totally cooked, the pan will stay hot and it will continue to bake after removing from oven.
Serve warm with a drizzle of caramel and/or chocolate sauce.
Cast Iron Skillet Chocolate Chip Cookie
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
*I started making them thicker.....a double batch makes 1 - 14 inch and 1 - 10 inch) Bake for 15 to 17 minutes. A triple batch made 1 - 14 inch and 2 - 10 inch.
2024 Abbi's 15th Birthday - I did a triple batch using crisco. This made 1 - 14 inch and 2 - 10 inch skillets. They were pretty thick and I baked them all at once using convection for 18 minutes at 375. Served with ice cream and caramel topping!! Everyone loved them!!!
Fresh Raspberry Pie in Cast Iron Skillet
5 to 6 c. fresh raspberries
2 T. fresh lemon juice
1/2 c. water
1 to 1 1/4 c. sugar
1/3 c. Instant Clear Jel
Pie Dough
Mash 2 cups of the raspberries in a medium-sized bowl. Stir in the lemon juice and water.
In a separate bowl, whisk together the sugar and Instant Clear Jel, then sprinkle this over the raspberry mixture; stir to combine. Fold the remaining berries into the mashed berry mixture.
Spoon the berry mixture into the pie shell formed in a 10 or 12"cast iron skillet and fold over the edges or add a top crust. Brush with milk or cream and sprinkle with sugar. Bake at 400 for 30 minutes on lowest rack of oven. Serve with vanilla ice cream. Yield: 1 pie, 8 to 10 servings. With leftovers to drizzle over the ice cream. Great in a cast iron skillet.
2 T. fresh lemon juice
1/2 c. water
1 to 1 1/4 c. sugar
1/3 c. Instant Clear Jel
Pie Dough
Mash 2 cups of the raspberries in a medium-sized bowl. Stir in the lemon juice and water.
In a separate bowl, whisk together the sugar and Instant Clear Jel, then sprinkle this over the raspberry mixture; stir to combine. Fold the remaining berries into the mashed berry mixture.
Spoon the berry mixture into the pie shell formed in a 10 or 12"cast iron skillet and fold over the edges or add a top crust. Brush with milk or cream and sprinkle with sugar. Bake at 400 for 30 minutes on lowest rack of oven. Serve with vanilla ice cream. Yield: 1 pie, 8 to 10 servings. With leftovers to drizzle over the ice cream. Great in a cast iron skillet.
Thursday, February 28, 2019
Instant Pot Spaghetti
This is my own version of Instant Pot Spaghetti. I took a basic recipe and added some of my favorite ingredients. I often make it with Penne Pasta rather than Spaghetti Pasta, but either works. Yes, I even took my instant pot camping this summer.
Instant Pot Spaghetti
1 lb. hamburger
1/2 c. onion, diced
3 cloves garlic
1 c. red and/or green peppers, diced
1 t. Italian Seasoning
1 lb. Spaghetti or Penne Pasta - (break in 3 pieces and criss cross)
24 oz. Spaghetti Sauce
24 oz. crushed tomatoes
1/3 c. spaghetti seasoning
4 1/2 c. water (or just filled the spaghetti sauce & tomato cans with water)
1/4 c. butter (optional)
Set Instant Pot to Saute and add the hamburger. Once the hamburger is mostly browned add the onion, garlic, peppers and Italian Seasoning.
Add the Pasta and pour over the sauce, tomatoes, seasoning & water. Make sure the water completely covers the pasta.
Seal and Set for 8 minutes at high pressure. Quick Release. Stir in butter and serve.
Instant Pot Spaghetti
1 lb. hamburger
1/2 c. onion, diced
3 cloves garlic
1 c. red and/or green peppers, diced
1 t. Italian Seasoning
1 lb. Spaghetti or Penne Pasta - (break in 3 pieces and criss cross)
24 oz. Spaghetti Sauce
24 oz. crushed tomatoes
1/3 c. spaghetti seasoning
4 1/2 c. water (or just filled the spaghetti sauce & tomato cans with water)
1/4 c. butter (optional)
Set Instant Pot to Saute and add the hamburger. Once the hamburger is mostly browned add the onion, garlic, peppers and Italian Seasoning.
Add the Pasta and pour over the sauce, tomatoes, seasoning & water. Make sure the water completely covers the pasta.
Seal and Set for 8 minutes at high pressure. Quick Release. Stir in butter and serve.
Friday, February 22, 2019
Lemon Curd
Instant Pot Lemon Curd
4 eggs
2 egg yolks
1 c. sugar
1 c. freshly squeezed lemon juice
1 T. lemon zest
5 T. butter, salted and room temperature
In a 7 inch round pyrex oven-safe glass container, using a silicone whisk, whisk together eggs and egg yolks. Whisk in sugar. Whisk in lemon juice and zest. Cover the glass container with aluminium foil.
Pour 1 cup cold water in Instant Pot. Place rack in and carefully place the pyrex dish on the rack. Seal the lid and cook at High Pressure for 1 minute, then Natural Release for 10 minutes.
Note: If using heavy duty aluminum foil, add on an extra minute to the pressure cooking time.
Release pressure. Open the lid carefully. Carefully take out the glass container. Discard the aluminum foil. Whisk the mixture well. The whisk in the butter, one half at a time. The Lemon Curd will thicken as it cools. Chill in the fridge for at least 4 hours before serving.
* Best NOT to use metal utensils as it may develop a metallic taste if metal utensils are used.
4 eggs
2 egg yolks
1 c. sugar
1 c. freshly squeezed lemon juice
1 T. lemon zest
5 T. butter, salted and room temperature
In a 7 inch round pyrex oven-safe glass container, using a silicone whisk, whisk together eggs and egg yolks. Whisk in sugar. Whisk in lemon juice and zest. Cover the glass container with aluminium foil.
Pour 1 cup cold water in Instant Pot. Place rack in and carefully place the pyrex dish on the rack. Seal the lid and cook at High Pressure for 1 minute, then Natural Release for 10 minutes.
Note: If using heavy duty aluminum foil, add on an extra minute to the pressure cooking time.
Release pressure. Open the lid carefully. Carefully take out the glass container. Discard the aluminum foil. Whisk the mixture well. The whisk in the butter, one half at a time. The Lemon Curd will thicken as it cools. Chill in the fridge for at least 4 hours before serving.
* Best NOT to use metal utensils as it may develop a metallic taste if metal utensils are used.
Wednesday, February 20, 2019
Log Cabin Day 2019
Well Monday, Feb. 18 was Log Cabin Day. Kristen, Kelsey and baby Evelyn came up from Utah. We had a great weekend crafting, preparing and attending Log Cabin Day. Jan Irving and Abbi were the greeters. Our classes were: Cooking Under Pressure by Surine Greenway, Freezer Jam by Karla, Aquaponics and Korean Natural Farming by Rick Dorey. All classes were well attended. Mom was one of the founders of Log Cabin Day and started it somewhere between 1973 and 1983. It was held every year on President's Day until she passed away unexpectedly on Feb. 19, 2006, the day before Log Cabin Day. It went on without her as she had everything prepared. We hold it every few years to honor our Mom, Evelyn Atkinson. Sharing all the many things she loved and taught us.
Kelsey, Kristen Kara, Katie, Karla & Abbi
Here are the recipes shared this year.
Cooking Under Pressure - Instant Pot Recipes
In class we made Taco Pasta, Brown Rice, Brown Sugar Carrots & Rice Pudding. It was a very delicious lunch!!!
For a double batch of the Rice Pudding.....Double the ingredients but keep the cooking time the same except allow Natural Pressure Release for 15 minutes.
Freezer Jam Handout
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 by
reducing the sugar 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.
·
Thickens within 10 minutes 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, in most cases I use the same amount called for.
·
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, in most cases I use the same amount called for.
·
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
ingredients are well mixed together.
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 within 10 minutes. Pour
into containers. Can be frozen or used
immediately.
WINTER’S MAGIC JAM (A good way to use up older canned fruit)
1/3 c. heaping, instant Clear Jel
2 c. sugar
1 pkg. appropriate flavor, Kool-Aid or jello
¼ c. lemon juice
½ c. light corn syrup
Blend fruit in blender or mash it if you like a chunky jam, set
aside. Mix together in large mixing bowl: Clear Jel, sugar & Kool-Aid, stir well to
prevent clumps later. Stir in the blended
fruit. Stir in the lemon juice. Stir in
the corn syrup. If desired add
additional spices as desired, cinnamon, cloves, ginger, etc. If jam is too thick you can add additional
fruit juice or water. Pour into jars,
leave 3/4 “ head space as the jam will expand in the freezer. Can be used
immediately or freeze for later use.
Abbi, Katie, Kara, Jenifer, Karla, Kristen & Kelsey
Until next time!!!
Monday, January 28, 2019
Cake pops
Babycakes Cake Pops
1 Betty Crocker cake mix with pudding added (15.25 oz.)
OR
14.25 oz. cake mix & 3.4 oz. box of pudding
Mix cake with 3 eggs, replace the water called for with milk & don't add any oil.
Spray cake pop maker. Fill with batter placed in a ziplock bag. Fill until level- but don't overfill. Bake 3 minutes. Remove and cool. Freeze. Put a dab of melted chocolate on the stick or straw and poke it into the cake pop. Dip in melted chocolate and stand on waxed paper until set up. Drizzle with white chocolate or other colors and sprinkle if desired.
Note: 9 oz. cake mix = 1 3/4 c.
1 Betty Crocker cake mix with pudding added (15.25 oz.)
OR
14.25 oz. cake mix & 3.4 oz. box of pudding
Mix cake with 3 eggs, replace the water called for with milk & don't add any oil.
Spray cake pop maker. Fill with batter placed in a ziplock bag. Fill until level- but don't overfill. Bake 3 minutes. Remove and cool. Freeze. Put a dab of melted chocolate on the stick or straw and poke it into the cake pop. Dip in melted chocolate and stand on waxed paper until set up. Drizzle with white chocolate or other colors and sprinkle if desired.
Note: 9 oz. cake mix = 1 3/4 c.
Cake Filling
Cake Filling
1 large box vanilla instant pudding mix
1 1/2 c. milk
1 1/2 c. Cool Whip or heavy cream
Mix pudding mix as directed, using only half the milk called for (1 1/2 cups).
Place in fridge for about 5 minutes to set.
Fold in Cool Whip or whipped heavy cream.
Note.... could also add 8 oz. cream cheese
mini chocolate chips
fruit
or other flavors of pudding
Lots of possibilities!!
1 large box vanilla instant pudding mix
1 1/2 c. milk
1 1/2 c. Cool Whip or heavy cream
Mix pudding mix as directed, using only half the milk called for (1 1/2 cups).
Place in fridge for about 5 minutes to set.
Fold in Cool Whip or whipped heavy cream.
Note.... could also add 8 oz. cream cheese
mini chocolate chips
fruit
or other flavors of pudding
Lots of possibilities!!
Monday, January 21, 2019
Raised Waffles
Raised Waffles Makes about 8 waffles
1/2 c. warm water (about 110 degrees)
1 scant T. active dry yeast
2 c. milk, warmed (about 110 degrees)
1/2 c. butter, melted
1 t. salt
1 t. sugar
2 c. all-purpose flour
2 large eggs
1/4 t. baking soda
Cooking spray for waffle iron
Powdered sugar, syrup or berries for serving
The night before: Pour warm water in the bottom of a large bowl. Sprinkle yeast on top and let it dissolve and set for 15 minutes. Stir in milk, butter, salt, sugar and flour — alternating wet & dry ingredients, to avoid forming lumps. If lumps form, use a whisk.
Cover bowl with plastic wrap and set out on counter overnight.
In the morning: Whisk in eggs and baking soda until smooth. Heat waffle iron and coat lightly with cooking spray. Pour 1/2 to 3/4 cup batter onto waffle iron.. The batter will be very thin and will spread, so don't overfill. Repeat with remaining batter.
Waffles can be kept crisp until serving time on a cooling rack in a warm oven (about 170 degrees).
If you only want to make a few waffles at a time, the batter keeps well in the fridge for several days.
Freeze leftover waffles and reheat them in the toaster.
1/2 c. warm water (about 110 degrees)
1 scant T. active dry yeast
2 c. milk, warmed (about 110 degrees)
1/2 c. butter, melted
1 t. salt
1 t. sugar
2 c. all-purpose flour
2 large eggs
1/4 t. baking soda
Cooking spray for waffle iron
Powdered sugar, syrup or berries for serving
The night before: Pour warm water in the bottom of a large bowl. Sprinkle yeast on top and let it dissolve and set for 15 minutes. Stir in milk, butter, salt, sugar and flour — alternating wet & dry ingredients, to avoid forming lumps. If lumps form, use a whisk.
Cover bowl with plastic wrap and set out on counter overnight.
In the morning: Whisk in eggs and baking soda until smooth. Heat waffle iron and coat lightly with cooking spray. Pour 1/2 to 3/4 cup batter onto waffle iron.. The batter will be very thin and will spread, so don't overfill. Repeat with remaining batter.
Waffles can be kept crisp until serving time on a cooling rack in a warm oven (about 170 degrees).
If you only want to make a few waffles at a time, the batter keeps well in the fridge for several days.
Freeze leftover waffles and reheat them in the toaster.
Tuesday, January 15, 2019
Yogurt by Loralyn
Karla,
Here is how I make yogurt, I hope it works for you. It always turns out for me.
1. Clean out your pan with hot soapy water and the lid and use a different seal that I save for desserts and yogurt. This helps it not have a smell that contaminates the yogurt.
2. Pour a new gallon of whole milk directly into the pan. The further the expiration date is the longer the yogurt keeps in the fridge.
3. Press yogurt and then adjust until the screen says "boil". I turn the pressure gauge to closed (SEALING) to help heat it up.
4. When it beeps wash the instant read thermometer and then check the temp. It is really important to not contaminate it after it has boiled. If it reads at least 176 degrees then it is ready for the next step. I usually have to do this step 2-3 times to get the temp up. It is much easier than stirring it over the stove to keep it from scorching for a long time, like I did before. (I only had to push the button once - but it took about 1 hour to get it to that temperature.)
5. When it reaches temp. I add 1/2 cup of agave light nectar (you can use sugar but this makes it less glycemic) and 1 TBSp. of vanilla. Stir. (I usually skip this step and flavor at the end before I put it in my jars.)
6. Then I put the pan directly in a sink with ice water about half way up the pan. Use the instant read thermometer to check it until it reaches 120 degrees exactly. Then take it out dry off the bottom. (Some suggest 110 to 115 degrees, so as not to kill the live cultures)
7. Add less than half a container of Tillamook 6 oz. french vanilla yogurt (1/2c.). More is not better if you add too much the finished product is runny. Stir it in until dissolved then put it back in the instant pot. Put lid on SEALING or VENTING it doesn't matter. Press yogurt and then the arrows to add time. It does 8 hours automatically. I like it better when I do it for 11 hours. Then leave it.
8. When it is done I don't stir it. I skim liquid off with a ladle and then just scoop it into wide mouth quart jars, put the lid on and put it in the fridge. It sets up a little more when it chills. That is it!
My kids like to add jam to it when they eat it. We love making fruit parfaits with granola. It is a great fast breakfast and so much better for them than cold cereal. My kids don't all tolerate milk very well. But they can handle the yogurt much better. The yogurt keeps a while in the fridge.
Good luck!
Let me know if yours turn out!
Loralyn
Lauretta shared some of her tips with me....
She flavors her yogurt with Kool-aid, 2 packages + 2 c. sugar. She adds this at the very end before putting it in jars. You could skip step 5 of Loralyn's directions and flavor at the end. I actually did both, and it turned out great.
Her favorite flavors are:
Black Cherry
Lemonade
Strawberry Lemonade
Lime
Orange
Pineapple
Sometimes she uses the tubes of filling from Smart Foodservice.
Here is how I make yogurt, I hope it works for you. It always turns out for me.
1. Clean out your pan with hot soapy water and the lid and use a different seal that I save for desserts and yogurt. This helps it not have a smell that contaminates the yogurt.
2. Pour a new gallon of whole milk directly into the pan. The further the expiration date is the longer the yogurt keeps in the fridge.
3. Press yogurt and then adjust until the screen says "boil". I turn the pressure gauge to closed (SEALING) to help heat it up.
4. When it beeps wash the instant read thermometer and then check the temp. It is really important to not contaminate it after it has boiled. If it reads at least 176 degrees then it is ready for the next step. I usually have to do this step 2-3 times to get the temp up. It is much easier than stirring it over the stove to keep it from scorching for a long time, like I did before. (I only had to push the button once - but it took about 1 hour to get it to that temperature.)
5. When it reaches temp. I add 1/2 cup of agave light nectar (you can use sugar but this makes it less glycemic) and 1 TBSp. of vanilla. Stir. (I usually skip this step and flavor at the end before I put it in my jars.)
6. Then I put the pan directly in a sink with ice water about half way up the pan. Use the instant read thermometer to check it until it reaches 120 degrees exactly. Then take it out dry off the bottom. (Some suggest 110 to 115 degrees, so as not to kill the live cultures)
7. Add less than half a container of Tillamook 6 oz. french vanilla yogurt (1/2c.). More is not better if you add too much the finished product is runny. Stir it in until dissolved then put it back in the instant pot. Put lid on SEALING or VENTING it doesn't matter. Press yogurt and then the arrows to add time. It does 8 hours automatically. I like it better when I do it for 11 hours. Then leave it.
8. When it is done I don't stir it. I skim liquid off with a ladle and then just scoop it into wide mouth quart jars, put the lid on and put it in the fridge. It sets up a little more when it chills. That is it!
My kids like to add jam to it when they eat it. We love making fruit parfaits with granola. It is a great fast breakfast and so much better for them than cold cereal. My kids don't all tolerate milk very well. But they can handle the yogurt much better. The yogurt keeps a while in the fridge.
Good luck!
Let me know if yours turn out!
Loralyn
Lauretta shared some of her tips with me....
She flavors her yogurt with Kool-aid, 2 packages + 2 c. sugar. She adds this at the very end before putting it in jars. You could skip step 5 of Loralyn's directions and flavor at the end. I actually did both, and it turned out great.
Her favorite flavors are:
Black Cherry
Lemonade
Strawberry Lemonade
Lime
Orange
Pineapple
Sometimes she uses the tubes of filling from Smart Foodservice.
Tuesday, January 8, 2019
Golden Grahams S'mores
Diane Brinkerhoff shared this Betty Crocker recipe with us on the 4th of July. It is very addicting and messy!! But so worth it!
Golden Graham S'mores
8 c. Golden Grahams™ cereal
5 1/2 c. miniature marshmallows, divided
1 1/2 c. milk chocolate chips
5 T. butter or margarine
1/4 c. sugar
1 T. water
1 t. vanilla
Grease 13x9-inch pan with butter. Measure cereal into large bowl.
Reserve 1 cup of the marshmallows. In 3-quart saucepan, heat remaining 4 1/2 cups marshmallows, the chocolate chips, butter, sugar and water over low heat, stirring occasionally, until completely melted. Remove from heat; stir in vanilla. Pour marshmallow mixture over cereal in bowl; stir until evenly coated. Stir in remaining 1 cup marshmallows.
Press firmly in pan. Cool at least 1 hour until firm. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature.
For the Microwave:
Grease 13x9-inch pan with butter. Measure cereal into large bowl. Reserve 1 cup of the marshmallows. In large microwavable bowl, microwave remaining 4 1/2 cups marshmallows, the chocolate chips, butter, sugar and water uncovered on High 2 minutes to 3 minutes 30 seconds, stirring after every minute, until melted and smooth when stirred. Stir in vanilla. Continue as directed in recipe.
Hints:
If you spray your bowl with cooking spray before using it, you'll have less mess to clean when you're done.
The sugar and water can be replaced with 1/4 cup corn syrup.
If you prefer your marshmallows more visible in the bars, just a wait a minute or two after mixing the warm chocolate and marshmallow mixture into the cereal to allow it to cool slightly before you stir in the final cup of marshmallows.
Golden Graham S'mores
8 c. Golden Grahams™ cereal
5 1/2 c. miniature marshmallows, divided
1 1/2 c. milk chocolate chips
5 T. butter or margarine
1/4 c. sugar
1 T. water
1 t. vanilla
Grease 13x9-inch pan with butter. Measure cereal into large bowl.
Reserve 1 cup of the marshmallows. In 3-quart saucepan, heat remaining 4 1/2 cups marshmallows, the chocolate chips, butter, sugar and water over low heat, stirring occasionally, until completely melted. Remove from heat; stir in vanilla. Pour marshmallow mixture over cereal in bowl; stir until evenly coated. Stir in remaining 1 cup marshmallows.
Press firmly in pan. Cool at least 1 hour until firm. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature.
For the Microwave:
Grease 13x9-inch pan with butter. Measure cereal into large bowl. Reserve 1 cup of the marshmallows. In large microwavable bowl, microwave remaining 4 1/2 cups marshmallows, the chocolate chips, butter, sugar and water uncovered on High 2 minutes to 3 minutes 30 seconds, stirring after every minute, until melted and smooth when stirred. Stir in vanilla. Continue as directed in recipe.
Hints:
If you spray your bowl with cooking spray before using it, you'll have less mess to clean when you're done.
The sugar and water can be replaced with 1/4 cup corn syrup.
If you prefer your marshmallows more visible in the bars, just a wait a minute or two after mixing the warm chocolate and marshmallow mixture into the cereal to allow it to cool slightly before you stir in the final cup of marshmallows.
Sunday, January 6, 2019
Cool Cucumber Pasta Salad
From my friend Sheila Rose Schroeder ......Karla, this is one of my favorite and most requested recipes. It is the perfect summer salad, but I love it any time of year.
Cool Cucumber Pasta Salad
8 ounces penne pasta
1 Tbs. vegetable oil
2 medium cucumbers, sliced very thin
1 medium onion, sliced very thin (I cut the onion in half first)
1 ½ cups sugar
1 cup water
¾ cup cider vinegar
1 Tbs. prepared mustard
1 Tbs. dried parsley flakes
1 tsp. salt
1 tsp. pepper
½ garlic salt
Cook the pasta according to package directions; drain and rinse in cold water. Place in a large bowl; stir in oil, cucumbers and onion. *This is a very important step, to mix the oil with these ingredients until well coated.
Combine the remaining ingredients; pour over salad and toss. Cover and chill for 3-4 hours, stirring occasionally. Serve with a slotted spoon.
Sheila also wrote, Karla, here is a website & FB page you (and others) may enjoy. She is very well known and followed here in SE Idaho. She even published a book (available on Amazon) called 'The Zucchini Houdini.' When she was a newscaster in Pocatello for several years, they had her on a cooking segment. They also publish her recipes in the Pocatello paper. and I think of you when I see them. It is: Tales of the Dinner Belle. For the website, just add .com
Wednesday, January 2, 2019
Oatmeal Cottage Cheese Pancakes
Danae Valle shared this on Facebook.....from the Domestic Goddess.
Oatmeal Cottage Cheese Pancakes
3 eggs
1 c. cottage cheese
3/4 c. oatmeal
1/2 t. cinnamon
1 t. vanilla
1/2 t. baking powder
1/4 t. salt
Blend all ingredients in the blender and cook on griddle as you would any pancake. Makes 8.
Variations:
Flax seeds, blueberries, or any kind of berries.
Oatmeal Cottage Cheese Pancakes
3 eggs
1 c. cottage cheese
3/4 c. oatmeal
1/2 t. cinnamon
1 t. vanilla
1/2 t. baking powder
1/4 t. salt
Blend all ingredients in the blender and cook on griddle as you would any pancake. Makes 8.
Variations:
Flax seeds, blueberries, or any kind of berries.
Karla's 2018 Favorites!!!!
Karla’s
2018 Favorites!!!!
I came
up with this at Easter time…..a great appetizer!!! Especially if you want everyone to fill up on
bread!
CHEESY
GARLIC PULL-APART BREAD
1 loaf
round artisan bread, I make my own!!
1/2
c. butter, melted OR 1/2 olive oil & 1/2 butter
4 to 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.
I adapted a few recipes and came up with this. Great for camping!
Steve's Favorite Breakfast Casserole in the Dutch Oven
24 oz. package frozen hash browns
1/8 to 1/4 c. oil
1 pound breakfast sausage
4 T. flour
1/2 t. salt
1/2 t. pepper
1/2 t. garlic powder
1/2 t. season salt
3 c. milk
16 oz. can large, flaky biscuits, cut into quarters
2 T. melted butter, for brushing on top when finished baking
In 12" dutch oven coat the bottom with oil and brown the hash browns (don't fully cook).
In another dutch oven or cast iron skillet brown the sausage. Stir in the flour and seasonings to make a roux. Stir in the milk and cook until thickened stirring often. Pour the gravy over the hash brown in the 12" dutch oven. Drop the cut up biscuit pieces over the top of the gravy. Place the lid on the dutch oven and place on top of 10 heated briquettes and 18 to 20 briquettes on top of lid. Bake for about 20 minutes, until the biscuits are golden brown. Brush the butter over the top of the biscuits. Serve.
Can also be baked in a regular oven.....@ 400 for 15 to 20 minutes..
24 oz. package frozen hash browns
1/8 to 1/4 c. oil
1 pound breakfast sausage
4 T. flour
1/2 t. salt
1/2 t. pepper
1/2 t. garlic powder
1/2 t. season salt
3 c. milk
16 oz. can large, flaky biscuits, cut into quarters
2 T. melted butter, for brushing on top when finished baking
In 12" dutch oven coat the bottom with oil and brown the hash browns (don't fully cook).
In another dutch oven or cast iron skillet brown the sausage. Stir in the flour and seasonings to make a roux. Stir in the milk and cook until thickened stirring often. Pour the gravy over the hash brown in the 12" dutch oven. Drop the cut up biscuit pieces over the top of the gravy. Place the lid on the dutch oven and place on top of 10 heated briquettes and 18 to 20 briquettes on top of lid. Bake for about 20 minutes, until the biscuits are golden brown. Brush the butter over the top of the biscuits. Serve.
Can also be baked in a regular oven.....@ 400 for 15 to 20 minutes..
I host the Gardening Gems in September, it is always the
annual Tomato Event!! This is what I came up with this year........
MARINATED TOMATOES
Whisk together in a bowl:
3/4 c. canola or olive oil
1/2 c. red wine vinegar
3 T. fresh chives, snipped
3 T. fresh basil, chopped
3 T. fresh parsley, chopped
1 T. fresh thyme, chopped OR 1 t. dried thyme
1 T. sugar
1 1/2 t. garlic salt
1 1/2 t. season salt
1/2 t. pepper
Then stir in:
20 to 30 cherry tomatoes that have been cut in half
Marinate in refrigerator for at least 2 hours before serving (the longer the better).
Serve with bread or chips topped with Cottage Cheese Dip and then drizzle this and a tomato on top.
MARINATED TOMATOES
Whisk together in a bowl:
3/4 c. canola or olive oil
1/2 c. red wine vinegar
3 T. fresh chives, snipped
3 T. fresh basil, chopped
3 T. fresh parsley, chopped
1 T. fresh thyme, chopped OR 1 t. dried thyme
1 T. sugar
1 1/2 t. garlic salt
1 1/2 t. season salt
1/2 t. pepper
Then stir in:
20 to 30 cherry tomatoes that have been cut in half
Marinate in refrigerator for at least 2 hours before serving (the longer the better).
Serve with bread or chips topped with Cottage Cheese Dip and then drizzle this and a tomato on top.
Kara
shared this recipe with me……I am hooked on this one!!! So yummy!!!
Delicious with the Marinated Tomatoes above!!!
Cottage Cheese Dip
16 oz. cottage cheese
1 c. sour cream
1 c. mayonnaise
8 oz. cream cheese, softened
2 T. chives, snipped (fresh or dried)
1 t. garlic salt, to taste
Mix together. Chill for at least 2 hours. Serve with chips (crinkle chips are the best), veggies, crackers, spread on bread and top with sliced or marinated tomatoes.
Cottage Cheese Dip
16 oz. cottage cheese
1 c. sour cream
1 c. mayonnaise
8 oz. cream cheese, softened
2 T. chives, snipped (fresh or dried)
1 t. garlic salt, to taste
Mix together. Chill for at least 2 hours. Serve with chips (crinkle chips are the best), veggies, crackers, spread on bread and top with sliced or marinated tomatoes.
Along with
my Instant Pot Favorites…..
https://karlasrecipeblog.blogspot.com/2019/01/karlas-instant-pot-collection.html
I almost forgot one....
Diane Brinkerhoff shared this Betty Crocker recipe with us on the 4th of July. It is very addicting and messy!! But so worth it!
Golden Graham S'mores
8 c. Golden Grahams™ cereal
5 1/2 c. miniature marshmallows, divided
1 1/2 c. milk chocolate chips
5 T. butter or margarine
1/4 c. sugar
1 T. water
1 t. vanilla
Grease 13x9-inch pan with butter. Measure cereal into large bowl.
Reserve 1 cup of the marshmallows. In 3-quart saucepan, heat remaining 4 1/2 cups marshmallows, the chocolate chips, butter, sugar and water over low heat, stirring occasionally, until completely melted. Remove from heat; stir in vanilla. Pour marshmallow mixture over cereal in bowl; stir until evenly coated. Stir in remaining 1 cup marshmallows.
Press firmly in pan. Cool at least 1 hour until firm. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature.
For the Microwave:
Grease 13x9-inch pan with butter. Measure cereal into large bowl. Reserve 1 cup of the marshmallows. In large microwavable bowl, microwave remaining 4 1/2 cups marshmallows, the chocolate chips, butter, sugar and water uncovered on High 2 minutes to 3 minutes 30 seconds, stirring after every minute, until melted and smooth when stirred. Stir in vanilla. Continue as directed in recipe.
Hints:
If you spray your bowl with cooking spray before using it, you'll have less mess to clean when you're done.
The sugar and water can be replaced with 1/4 cup corn syrup.
If you prefer your marshmallows more visible in the bars, just a wait a minute or two after mixing the warm chocolate and marshmallow mixture into the cereal to allow it to cool slightly before you stir in the final cup of marshmallows.
I almost forgot one....
Diane Brinkerhoff shared this Betty Crocker recipe with us on the 4th of July. It is very addicting and messy!! But so worth it!
Golden Graham S'mores
8 c. Golden Grahams™ cereal
5 1/2 c. miniature marshmallows, divided
1 1/2 c. milk chocolate chips
5 T. butter or margarine
1/4 c. sugar
1 T. water
1 t. vanilla
Grease 13x9-inch pan with butter. Measure cereal into large bowl.
Reserve 1 cup of the marshmallows. In 3-quart saucepan, heat remaining 4 1/2 cups marshmallows, the chocolate chips, butter, sugar and water over low heat, stirring occasionally, until completely melted. Remove from heat; stir in vanilla. Pour marshmallow mixture over cereal in bowl; stir until evenly coated. Stir in remaining 1 cup marshmallows.
Press firmly in pan. Cool at least 1 hour until firm. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature.
For the Microwave:
Grease 13x9-inch pan with butter. Measure cereal into large bowl. Reserve 1 cup of the marshmallows. In large microwavable bowl, microwave remaining 4 1/2 cups marshmallows, the chocolate chips, butter, sugar and water uncovered on High 2 minutes to 3 minutes 30 seconds, stirring after every minute, until melted and smooth when stirred. Stir in vanilla. Continue as directed in recipe.
Hints:
If you spray your bowl with cooking spray before using it, you'll have less mess to clean when you're done.
The sugar and water can be replaced with 1/4 cup corn syrup.
If you prefer your marshmallows more visible in the bars, just a wait a minute or two after mixing the warm chocolate and marshmallow mixture into the cereal to allow it to cool slightly before you stir in the final cup of marshmallows.
Subscribe to:
Posts (Atom)
Lacey Making Teddy Bear Cookies
