Easy Blackberry Cobbler

 The Blackberries are on!!!  So, what to do with all of them.......I made 4 of these yesterday!!  

Easy Blackberry Cobbler
4 c. fresh blackberries
1 T. lemon juice
1 large egg
1 c. sugar
1 c. flour
1 t cinnamon
5 T. butter, melted

Place blackberries in a  sprayed 8-inch round or square baking dish; sprinkle with lemon juice. Stir together egg, sugar, flour and cinnamon in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit. Drizzle melted butter over topping. Sprinkle with additional sugar, if desired.   Bake at 375° for 45 to 50 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with  ice cream or whipped cream, if desired. 

For a  6 inch round bake for 35 minutes.  For 2 - 6 inch pans I used 2 eggs and added a bit more sugar and flour....kept everything else the same.  

For individual servings, bake for 30 to 35 minutes 6 (8-oz.) ramekins on an aluminum foil-lined baking sheet.

Amish Friendship Starter/Bread

Everything you need to know about Amish Friendship Bread!!  As long as you continue to feed your starter, it can stay at room temperature indefinitely. One of the wonderful things about the starter is that you can bake almost anything with it.

https://www.friendshipbreadkitchen.com/amish-friendship-bread-starter-2/

Amish Friendship Bread Starter

.25 ounce active dry yeast (or 1 packet)

¼ cup warm water 110° F/45° C

1 cup flour

1 cup sugar

1 cup milk

In a small bowl, dissolve yeast in water. Let stand 10 minutes.

In a 2-quart glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly with a whisk or fork.

Slowly stir in 1 cup milk and dissolved yeast mixture.

Cover loosely and let stand at room temperature until bubbly. Consider this Day 1 of the 10-day cycle. For the next 10 days, handle starter according to the instructions for Amish Friendship Bread.

NOTES:

The starter should be left at room temperature. Drape loosely with dish towel or plastic wrap. Do not use metal utensils or bowls. If using a sealed Ziploc bag, be sure to let the air out if the bag gets too puffy.

Your yield may exceed 4 cups depending on the temperature of your kitchen and eagerness of your starter. If this happens, reserve one cup for baking and divide the remaining batter into Ziploc baggies of 1 cup each to freeze for future use or share with friends.

250 recipes using your starter - in case you keep it around to make lots of other things

https://www.friendshipbreadkitchen.com/amish-friendship-bread-recipe-box/

Starter Directions

Do not refrigerate starter. It is normal for the batter to rise and ferment. If air gets in the bag, let it out.

Day 1: Do nothing.

Day 2: Mash the bag.

Day 3: Mash the bag.

Day 4: Mash the bag.

Day 5: Mash the bag.

Day 6: Add to the bag: 1 cup flour, 1 cup sugar, 1 cup milk. Mash the bag.

Day 7: Mash the bag.

Day 8: Mash the bag.

Day 9: Mash the bag.

Day 10: Follow the directions below:

Pour the entire bag into a nonmetal bowl.

Add 1 1/2 cup flour, 1 1/2 cup sugar, 1 1/2 cup milk. Mix well.

Measure out equal portions of 1 cup each into 4 1-gallon Ziploc bags. Some people will end up with 4-7 portions depending on how active your starter has been, especially if you made your starter from scratch.

Keep one of the bags for yourself (or leave it in the mixing bowl if you plan to bake right away), and give the other bags to friends along with the recipe.

REMEMBER: If you keep a starter for yourself, you will be baking in 10 days. The bread is very good and makes a great gift.

Should this recipe not be passed onto a friend on the first day, make sure to tell them which day it is when you present it to them.

https://www.friendshipbreadkitchen.com/amish-friendship-bread

Amish Friendship Bread Recipe

1 cup Amish Friendship Bread Starter

3 eggs (I use 4)

1 cup oil

½ cup milk

1 cup sugar

½ teaspoon vanilla

2 teaspoons cinnamon (I also add 1 t. cloves & 1 t. nutmeg) 

1½ teaspoon baking powder

½ teaspoon salt

½ teaspoon baking soda

2 cups flour

1 small box vanilla instant pudding  ( I use a large 5.1 oz. box)

1 cup nuts chopped (optional)  (I do not add)

1 cup raisins (optional) (I do not add) 

Preheat oven to 325° .

In a large mixing bowl, add ingredients as listed.

Spray or Grease two large loaf pans.

Dust the greased pans with a mixture of ½ cup sugar and 1½ teaspoons cinnamon.

Pour the batter evenly into loaf or cake pans and sprinkle the remaining cinnamon-sugar mixture on the top.

Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.  ENJOY!

NOTES:

This recipe is very versatile! Use 1 or 2 boxes of pudding (pudding boosts flavor and moisture, but you can also leave it out or make your own). Add 1 cup of dried fruit, nuts or baking chips of your choice.

Looking to make your Amish Friendship Bread healthier? Swap out ½ cup oil plus ½ cup applesauce or 1 egg plus ¼ cup mashed banana. Reduce sugar to ⅔ cup or replace with ⅔ cup honey.

On day10 -  I  used the whole bag of starter and doubled everything in the recipe.  Now I am wishing I had saved a starter.....but now I know how to make one so that's ok.  

Fruit Crisp.....Single serving style

 I dugout this old recipe to make yummy desserts in my fancy Pioneer Woman Ramekins!  You could also use custard cups or 1/2 pint wide mouth canning jars are great too.  This is a great way to use my blackberry and apple pie filling that I canned last summer!!

Fruit Crisp

2 - 3 c. pie filling (any flavor, blackberry is my favorite) **

Topping

1/4 c. flour

1/2 c. old fashioned oats

1/2 c. brown sugar

1/4 t. cinnamon

1/8 t. salt

4 T. butter, softened

4 T. sliced almonds

Spray 8 ramekins with cooking spray.  

Spoon the pie filling into each of the ramekins.

Place all of the topping ingredients into mini food processor.  Mix well.

Top each ramekin with some of the topping mixture.

Place the ramekins on a cookie sheet and bake at 375 for 25 minutes.  

Serve with ice cream or whipped cream.  

** If you have fruit but no pie filling you can make your own.

2 - 3 c. fruit

2 - 3 T. sugar

2 - 3 T. flour

Stir together. It's ready to go!

OR 

4 c. fruit

2 T. sugar

2 - 3 T. cornstarch

1 t. lemon juice

1 t. vanilla

Stir together.  Makes enough for an 8 x 8 inch pan.  Top with topping.    Bake at 375 for 35 to 40 minutes. until golden brown.  

And by all means.....if you don't want to make single servings.....put it in a 9x9 baking dish and it will bake up great!!  It may need to bake 5 to 10 minutes longer. 

EASY ANY PIE FILLING COBBLER

Last summer I canned lots of Blackberry Pie Filling......this winter I have been making lots of Cobbler!!  

Easy Any Pie Filling Cobbler

 ½ c. butter, melted
1 c. sugar
¾ c. flour
½ t. salt
2 t. baking powder

1/2 t. cinnamon (optional)
¾ c. milk
1 pint pie filling

Melt butter in a 9x9 baking dish.  
Mix sugar, flour, salt and baking powder.
Add milk and mix well.
Pour batter into melted butter – do not stir.
Drop pie filling into batter by spoonsful – do not stir.  
Bake at 350 for 50 to 60 minutes, until golden brown. 
Serve with vanilla ice cream or whipped cream. 

 
For instant pot:  Add 2 cups water and trivet and put cobbler in a round pan that will fit inside on the trivet. Cook on high pressure for 25 minutes.  Natural release for 10 minutes then release pressure.

For individual servings:  Make in 6 to 8, 4 inch ramekins or mason jars.  Bake at 350 for 30 minutes.  Or Cook in the instant pot for 15 minutes and don’t forget to add 2 c. water and a trivet.  

White Fluffy Frosting

 Gary & Kristen came to visit last week and it was Gary's birthday so I made him a cake.  His favorite chocolate cake with White Fluffy Frosting.  Tyler usually makes it for him....so this is his frosting recipe.  It was really good!

White Fluffy Frosting

1 c. sugar

1/3 c. water

1/4 t. cream of tartar

1/8t. salt

2 egg whites, unbeaten

1 t. vanilla

Combine sugar, water, cream of tartar and salt in saucepan.  Bring to boil to dissolve the sugar.

Slowly add sugar syrup to unbeaten egg whites in mixing bowl, beating at high speed until stiff peaks form (about 7 minutes).

Beat in vanilla.  Frost cake.  

Banana Sour Cream Bread/Muffins

Super moist and very delicious!!  It is especially good with Brody's Honey Butter on it!!! I made a few changes and I will definately be making this again!!!  Took it to Granny's 80th birthday party....Chris loved it and took home the leftovers.

Banana Sour Cream Bread 

3/4 c. butter, softened 

3 c. sugar 

4 eggs 

5 over-ripe bananas or a 15 oz. can of applesauce or some of both

2 c. sour cream 

1 T. vanilla 

2 t. cinnamon 

1/2 t. nutmeg 

1/2 t. cloves 

1/2 t. salt 

1 T. baking soda 

4 1/2 c. flour 

Spray 5 medium sized loaf pans. 

Cream together the butter and sugar. Add the eggs, bananas, sour cream, vanilla and spices. Beat well. Add the salt, baking soda and flour, mixing just until the dry ingredients are combined. 

Pour into sprayed pans. Bake at 300 for 60 minutes.

HINTS:  *  If I don't have enough bananas I use some applesauce (about 1/4 cup per banana)

**medium sized loaves bake 1 hour, larger loaves take about 15 to 20 minutes more 

for muffins:

smallest mini muffins = bake for 15 minutes at 350

3 1/2 inch mini muffins = bake 18 to 20 minutes at 350

regular muffins = bake 22 to 25 minutes at 350 

White Chicken Chili - Instant Pot

I've been working on the recipe for a while.  This is how we like it.  

White Chicken Chili - Instant Pot
1 lb. white beans

6 c. chicken broth

2 cloves garlic or 1 t. garlic powder

1 c. onion, diced

4 oz. green chilis, diced

1 t. oregano

1 t. cumin

1 t. chili powder

1 t. salt 

1 t. pepper

1 1/2 lbs. chicken (frozen, thawed or cooked) I like boneless skinless thighs best

12 oz. evaporated milk or cream 

Add to instant pot:  beans, broth, garlic, onion, chilis, and seasonings.

If using raw chicken, add to the instant pot.  If using cooked chicken add after the bean mixture is cooked. 

Seal and cook on high pressure for 35 minutes. Natural release for 10 minutes and then release pressure.  

Turn to Saute LOW and add evaporated milk, stirring often so it does not stick on the bottom.  Shred the chicken or add previously cooked diced chicken.

If you use canned beans (45 oz. white northern beans) you will only pressure for 15 minutes and should use thawed chicken.  

UPDATE:  blend together:  1 cup of beans with the onion and green chilies and some of the water.  Add 2 c. frozen corn and 1 T. lime juice.  Stir in some cilantro at serving time.  

Brody Butter

 A while back I received a text from Brody with a copy cat recipe for Texas Roadhouse Butter.  He came and made it with a few adjustments.  Here is Brody's version!!

Brody Butter
2 cubes of butter, softened
1 c. powdered sugar
1/2 c. honey
2 t. cinnamon
Beat well.

P.S......make sure you have plenty of hot rolls to put this on!

The Best of 2020

The Best of 2020  - The year of the Pandemic with more time at home to enjoy some baking and Instant Pot Cooking.  Here are my "Favorites" for this year!!!  

Best Peanut Butter Cookie On Earth  -- Steve's new favorite

1 c. butter crisco or butter

1c. creamy peanut butter

1 c. sugar

1 c. brown sugar

1 t. vanilla

3 eggs

4 c. flour

2 t. baking soda

1/4 t. salt

1 c. peanut butter chips or Reese's pieces 

additional 1/4 c. sugar to roll them in

Cream together the crisco, peanut butter, sugar & brown sugar.

Add vanilla and eggs and mix well.

Add dry ingredients and mix well.

Fold in the peanut butter chips. Roll into 1 1/2 inch balls and roll them in sugar.  Place on a sprayed cookie sheet and flatten the balls with the bottom of a glass. Bake at 375 for 7 to 9 minutes.  DO NOT OVERBAKE - if they turn brown they are too done. Cool for 5 minutes and then move to a cooling rack.

Pina Colada Zucchini Bread  -- super moist & delicious!!

4 c. flour

3 c. sugar

2 t. baking powder

1-1/2 t. salt

1 t. baking soda

4 eggs

1 1/2 c. canola oil

1 t. each coconut, butter and vanilla extracts

3 c. shredded zucchini

1 c. coconut

20 oz. pineapple, drained & pureed (save juice for frosting)

1/2 c. slivered almonds

Frosting:

2 c. powdered sugar

¼ c. pineapple juice

Spray the bottoms of 3, 8x4-in. loaf pans and line with waxed paper and spray the paper; set aside.

Place in mixer bowl and mix: flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and extracts. Mix into dry ingredients just until moistened. Fold in the zucchini, coconut, pineapple and almonds.

Pour into prepared pans. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.

Stir together the frosting ingredients. Drizzle or spread over the top of the loaves.

Favorite Instant Pot Macaroni and Cheese  -- Abbi's most requested recipe

4 c. Elbow Macaroni (I prefer Jumbo)

4 T. butter

4 c. water

2 t. dry ground mustard

1 t. granulated garlic

2 t. salt

1/2 t. pepper

12 oz. evaporated milk or cream or milk (use as much as needed for desired consistency)

2 c. grated cheddar cheese

1/4 c. parmesan cheese  (Optional, sometimes I forget to add this) 

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. Or you can do a quick release after a minute or two if you are in a hurry.  Do not drain.  Turn Instant Pot to Saute and stir in evaporated milk and cheeses. Continue to stir until creamy. Serve hot!!

Servings: 6-8 servings

Instant Pot AuGratin Potatoes  --  fast & delicious!!

5 or 6 medium potatoes, peeled and thinly sliced

1 c. chicken broth

1/2 c.onion, diced

4 cloves of garlic, minced

1 T. dried parsley

1 t. salt

1/2 t. pepper

1/2 c. evaporated milk or cream

1/4 c.parmesan cheese

1 c. cheddar cheese (save some to sprinkle on the top)

Place in the instant pot: potatoes, broth, onion, garlic, parsley, salt & pepper.

Cook on Manual HIGH for 1 minute.  Quick Release. 

Stir in evaporated milk and cheeses.  

Pour into a casserole dish and sprinkle remaining cheese over the top.  

Preheat oven to BROIL.  Broil for 4 to 6 minutes, until bubbly and golden brown.  

Let set for 10 minutes and serve.  

Favorite Chicken Tortilla Soup in the Instant Pot

 I have really enjoyed making this soup this winter in the Instant Pot..

Favorite Chicken Tortilla Soup

1 1/2 lb. chicken (I prefer thighs)

15 oz. diced tomatoes

4 oz. diced green chilies

2 c. frozen corn

15 oz. black beans, drained and rinsed

1 c. onion, diced

2 T. jalapeno or anaheim peppers

2 cloves garlic, minced

4 c. chicken broth

1 t. cumin

1 t. chili powder

1 t. salt

1/2 t. pepper

Place all ingredients in the Instant Pot.  

Pressure for 15 minutes or 20 minutes if chicken is frozen.  Quick release or Natural release is fine.  

Open and shred the chicken.  Serve with tortilla chips, grated cheese and sour cream.  

Instant Pot Chicken and Rice

Instant Pot Chicken and Rice
1 1/2 lb. chicken, chunks

2 T. oil

1 c. onion, diced

2 cloves garlic or 1 t. garlic powder

1 t. salt

1 t. pepper

2 c. white rice

3 c. chicken broth

1 can cream of chicken soup

1 lb. frozen peas and carrots (or vegetables of choice)

In the Instant Pot SAUTE chicken in the oil for 3 to 4 minutes.  Add the garlic, onion, salt and pepper and SAUTE 3 to 4 minutes more.  

Turn off instant pot and add; rice, broth, soup and vegetables.  

Seal and Pressure for 7 minutes.  Quick release.  Stir.  

Optional:  may add 1 c. grated cheese at serving time if desired.  

Instant Pot ABC Vegetable Beef Soup/Stew

 We had some left over prime rib from Christmas. This is what I made to use it up. 

Instant Pot ABC Vegetable Beef Soup/Stew
3 to 4 c. diced beef (Cooked or raw)
2 T. oil
4 cloves garlic, minced or 2 t. garlic powder
1 c. diced onion
1 c. diced celery
1 lb. mini carrots
2 c. frozen corn
1 pint green beans
3 c. potato chunks (I didn't peal them)
15 oz. diced tomatoes
5 c. water
2 T. beef bouillon
1/2 t. oregano
1 t. season salt
1 t. salt
1/2 t. pepper
7 oz. alphabet macaroni
brown gravy mix for thickener (if desired)

Turn Instant Pot to SAUTE, add oil and meat and brown if using raw meat.  Then add garlic, onion, celery and carrots and cook for about 3 to 4 minutes more. 

Turn off the pot and add corn, green beans, potatoes, tomatoes, water, and seasonings.  Seal and cook on High pressure for 8 minutes.  Allow pressure to release naturally. 

Meanwhile cook the alphabet pasta according to package directions. Drain, rinse and set aside.

Open Instant pot and stir in the macaroni and serve or if you desire a thicker stew add 1 to 2 T. brown gravy mix to desired thickness.  

Lemon Pound Cake.........in honor of Connie

Dec. 3, 2020 = Today is our first year of celebrating Connie Lee Atkinson's birthday without her on this earth to celebrate with us. My how we miss her! Yesterday, her daughter Lindsey sent out this recipe, that was one of Connie's favorites, with a challenge to make it today to "Celebrate Connie".  So I thought I would share it here, complete with Connie's own version of the glaze.  

Lemon Pound Cake 

1 Lemon cake mix

1 small box lemon instant pudding

4 eggs

1 c. water

1/2 c. oil

Glaze (Connie's Version)

2 c. powdered sugar

1 T. water

1 T. butter

1/3 c. lemon juice

Place all ingredients in the mixer bowl.  Beat at medium speed for 2 minutes.  Pour into a sprayed bundt pan.  Bake at 350 for 45 to 55 minutes.  Cool for 20 minutes in the pan before moving onto plate.  

For the glaze, heat ingredients in a sauce pan and pour over HOT cake.  

Instant Pot AuGratin Potatoes

I've been playing around with a few different recipes....here is my adapted version.  Sure makes for a quick side dish that used to take about 1 1/2 hours to make.  Can be ready in 20 minutes or less.

Instant Pot AuGratin Potatoes

5 or 6 medium potatoes, peeled and thinly sliced

1 c. chicken broth

1/2 c.onion, diced

4 cloves of garlic, minced

1 T. dried parsley

1 t. salt

1/2 t. pepper

1/2 c. evaporated milk or cream

1/4 c.parmesan cheese

1 c. cheddar cheese (save some to sprinkle on the top)

Place in the instant pot: potatoes, broth, onion, garlic, parsley, salt & pepper.

Cook on Manual HIGH for 1 minute.  Quick Release. 

Stir in evaporated milk and cheeses.  

Pour into a casserole dish and sprinkle remaining cheese over the top.  

Preheat oven to BROIL.  Broil for 4 to 6 minutes, until bubbly and golden brown.  

Let set for 10 minutes and serve.  

Kasey's Chili

Kasey has been working to make an actual recipe for Granny's Chili.  This is what he came up with.  Kasey says, "the instant pot was made for cooking beans.....it cooks them fast and perfect".

Kasey's Chili
Place in Instant Pot:
1 lb. pinto beans

6 c. water

1 c. diced onion

4 to 6 minced garlic

Pressure for 45 minutes and quick release.  

While beans cook, brown together and simmer until beans are cooked:

1 lb. hamburger

29 oz. tomato puree

1 chili brick

2 T. chili powder

1 T. cumin

1 T. salt

1 T. pepper

Drain beans and add to hamburger mixture.  Add 1 to 2 cups of water as needed for desired consistency.  Heat through and serve.  

  

Favorite Instant Pot Macaroni & Cheese

 I have several Mac Cheese recipes but Abbi is my taste tester and we have tweeked this one a bit and we both agree it is our favorite.  

Favorite Instant Pot Macaroni and Cheese

4 c. Elbow Macaroni (I prefer Jumbo)
4 T. butter
4 c. water
2 t. dry ground mustard
1 t. granulated garlic
2 t. salt
1/2 t. pepper
12 oz. evaporated milk or cream or milk (use as much as needed for desired consistency)
2 c. grated cheddar cheese
1/4 c. parmesan cheese  (Optional, sometimes I forget to add this) 
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. Or you can do a quick release after a minute or two if you are in a hurry.  Do not drain.  Turn Instant Pot to Saute and stir in evaporated milk and cheeses. Continue to stir until creamy. Serve hot!!
Servings: 6-8 servings

Pina Colada Zucchini Bread

Here is my newest revised zucchini recipe. It is super moist and delicious!

Pina Colada Zucchini Bread
4 c. flour
3 c. sugar
2 t. baking powder
1-1/2 t. salt
1 t. baking soda
4 eggs
1 1/2 c. canola oil
1 t. each coconut, butter and vanilla extracts
3 c. shredded zucchini
1 c. coconut
20 oz. pineapple, drained & pureed (save juice for frosting)
1/2 c. slivered almonds (I prefer 1 c. sliced almonds)
Frosting:
2 c. powdered sugar
¼ c. pineapple juice

Spray the bottoms of 3, 8x4-in. loaf pans and line with waxed paper and spray the paper; set aside.

Place in mixer bowl and mix: flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and extracts. Mix into dry ingredients just until moistened. Fold in the zucchini, coconut, pineapple and almonds.

Pour into prepared pans. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.

Stir together the frosting ingredients. Drizzle or spread over the top of the loaves.

**1 batch makes 5 medium loaves (bake 45 to 50 minutes)  and 1 small loaf (bake 35 to 40 minutes.

For muffins:  1 batch makes 24 regular sized muffins (baked 25 minutes) + 33 small sized muffins (baked for 20 minutes).  

1 batch makes 2 large loaves (Baked for 45 to 55 minutes) + 2 small loaves  (baked for 35 to 40 minutes).

Monster Cookies

Marcia McCormick came over this morning so I could help her make Monster Cookies for her sister's funeral dinner tomorrow.  We pulled out the big mixer....and made about 190 giant Monster Cookies.  We placed them in individual bags.  They are ready for a touchless dinner Pandemic style.

Monster Cookies = 44 to 48
6 eggs
1 c. butter
2 c. brown sugar
2 c. sugar
3 c. peanut butter
1 T. corn syrup
1 T. vanilla
1 T. + 1 t. baking soda
9 c. oatmeal (old Fashioned Oats)
2 c. M&Ms
2 c. chocolate chips

Double Batch = 88 to 95 giant cookies
12 eggs
2 c. butter
4 c. brown sugar
4 c. sugar
6 c. peanut butter
2 T. corn syrup
2 T. vanilla
2 T. + 2 t. baking soda
18 c. oatmeal
4 c. M&Ms
4 c. chocolate chips

Triple Batch = 132 to 140 giant cookies
18 eggs
3 c. butter
6 c. brown sugar
6 c. sugar
9 c.  peanut butter
3 T. corn syrup
3 T. vanilla
3 T. + 1 t. baking soda
27 c. oatmeal
6 c. M&Ms
6 c. chocolate chips

Place all ingredients in mixer bowl except the M&Ms and chocolate chips.  Beat well.  Add M&Ms and chocolate chips.  Mix well.  Using an ice cream scoop place 8 scoops on a sprayed cookie sheet.  Bake at 350 for 12 to 15 minutes.

Grandma Barnett's Cream Cheese Pound Cake

Carol Needs shared this recipe with me.  It was one her Mom, Lola Barnett made often. 

Cream Cheese Pound Cake

1 1/2 c. butter, softened    (can use margarine as part)
8 oz. pkg. cream cheese, softened
3 c. sugar
6 eggs
3 c. sifted flour
2 t.. vanilla

Combine first 2 ingredients, beat well with a heavy duty mixer. Gradually add sugar, beat until light and fluffy, (about 5 min.) Add eggs, one at a time, beat well after each addition. Room temperature works best.  Add flour to creamed mixture: beat well. Stir in vanilla.
Pour batter into a well greased 10" bundt or tubepan.  Bake at 325° for 1 hour & 30 min. or until cake tests done. Cool in pan 10 min.

*If using mini loaf pans, bake for 25 min. or until cake test done.

** If using white spelt flour: measure 3 heaping cups flour.**

Margaret's No Bake Cookies

Lauretta Vickery shared this recipe that Margaret used to make so often.

Margaret's No Bake Cookies
Place in pan:
1 cube margarine
1 1/2 c. milk
 2 1/2 T. cocoa
Boil for 3 minutes.
Add:
2 c. peanut butter
Stir and add:
1 1/2 t. vanilla
about 6 c. rolled oats
3 1/2 c. powdered sugar, sifted (1 lb.)
Drop onto waxed paper or press into pan.

Sherri's Salad

Sherri Walton shared this on one of our walks.

Sherri's Salad
Place in large bowl:
1 bag broccoli slaw
green onions
sunflower seeds
ramen noodles (noodles only - add seasoning to dressing below)

Dressing
1 c. canola oil
1/2c. sugar
1/3 c. vinegar- rice seasoned
chicken flavoring packet from the ramen noodles
Mix together and pour over above mixture.  Serve.

Instant Pot Meals during Covid-19 Isolation

I put these meals together for Chris & Larissa while they are away at Primary Children's Hospital with baby Daxton.  They said they were very helpful and amazing.  Here is the print-out I sent with it.

Kimball Family Emergency Meals to avoid the Corona Virus & get our precious Daxton well!  J

Instant Pot Chicken and Rice Taco Bowls

1 ½ lbs. boneless skinless chicken breasts (there should be a Ziploc bag of chicken in your freezer)

15 oz. corn, do not drain

15 oz. black beans rinsed and drained

1 pt. salsa

Ziploc baggie of stuff:  (¼ c. taco seasoning +2 T. chicken bouillon +1 ¼ c. white rice)

1 ½ c. water

Toppings: Cheese, Sour cream, Lettuce, Green onions, Taco sauce – whatever you like!

Tortillas for serving – optional (at our house this is mandatory) THERE IS A PACKAGE IN YOUR FRIDGE

 Add all ingredients in the order listed.  Make sure the rice is completely covered with liquid – if it isn’t add a little more water.

Set to sealing.  Cook on Manual/Pressure Cook for 8 minutes.  Natural Release for 12 minutes and then release remaining pressure.  Remove lid and gently fluff the rice with a fork – you are not stirring just fluffing.

Replace the lid and let rest for 5 minutes.  Then slide the rice to the side and find the chicken and shred it and stir it back into the rice mixture.  Serve with the toppings of your choice in a bowl or on a tortilla.

WaaaaaLaaa!! Dinner is Ready!! Hope you like it!!! J

Instant Pot Chicken & Rice

Set Instant Pot on Saute and add 2 T. oil.

Cut up into 1 inch pieces  - 1 ½ lbs. Chicken (there should be a Ziploc bag in your freezer). Add this to the pot and stir.

Then add and continue to stir on Saute

 Ziploc baggie of seasonings (1/4 c. minced dry onion + 1 t. salt + 1 t. pepper +2 T. chicken bouillon + 2 t. granulated garlic)

Add:

1 can cream of chicken soup

2 c. white rice

2 ½ c. water

1 bag of frozen veggies

Hit cancel to stop the Saute cycle.  Then set to sealing and cook on Manual/Pressure Cook for 8 minutes. Do a Quick Release.  Stir and serve.  Top with grated cheese if you wish (Steve does – I do not) 

Enjoy!!!  Hope it’s been a good day!! J

Taco Pasta in the Instant Pot

1 lb. Hamburger (in freezer)

Ziploc Bag of Seasonings = (1/4 c. minced dry onion + 3 T. taco seasoning + 2 T. beef bouillon)

16 oz. tomato sauce

15 oz. black beans, drained

15 oz. corn, no need to drain

1 lb. bowtie pasta or medium shells

4 c. water

1 1/2 c. shredded cheese (cheddar, mexican blend or cheddar jack)

Set instant pot to Saute and brown the hamburger and add ziplop bag of seasoning.  Stir in sauce, beans, corn, pasta and water.  Press Cancel to stop the Saute cycle.   Place lid on Sealing.  Set to manual.pressure cook for 5 minutes.  Quick Release to vent pressure.  Remove lid.  Top with cheese and set lid on for a minute or two until the cheese is melted.  Serve with desired toppings, such as, sour cream, taco sauce, etc.

Come and get it!!!! Dinner is Ready!!! Love to all!!!!  J

If you need more……let me know……..Aunt Karla

Best Peanut Butter Cookie On Earth......AKA: Disneyland Copy Cat Cookies

After 42 years Steve told me Peanut Butter Cookies are his favorite.  How did I not know this?  Well....probably because he sure eats a lot of Chocolate Chip Cookies.  Anyway, I found this recipe and I love that they stay soft and yummy.

Best Peanut Butter Cookie On Earth
1 c. butter crisco or butter
1c. creamy peanut butter
1 c. sugar
1 c. brown sugar
1 t. vanilla
3 eggs
4 c. flour
2 t. baking soda
1/4 t. salt
1 c. peanut butter chips (optional- but good)
additional 1/4 c. sugar to roll them in
Cream together the crisco, peanut butter, sugar & brown sugar.
Add vanilla and eggs and mix well.
Add dry ingredients and mix well.
Fold in the peanut butter chips. Roll into 1 1/2 inch balls and roll them in sugar.  Place on a sprayed cookie sheet and flatten the balls with the bottom of a glass. Bake at 375 for 7 to 9 minutes.  DO NOT OVERBAKE - if they turn brown they are too done. Cool for 5 minutes and then move to a cooling rack.

March 2020 = Due to the COVID-19 stay at home orders I put Reese's pieces in them instead of peanut butter chips....it might be my new favorite!!! 

Instant Pot or CrockPot or Freezer Meal Chicken Recipes

These recipes can be cooked in the Instant Pot or CrockPot or dumped in a 1 Gallon FREEZER Bag and frozen for later use.  I like to thaw my freezer meal bags in the fridge overnight but you don't have to.  Make sure you label your bags with what is in the bag and the cooking directions.

Creamy Italian Chicken
4 Chicken Breasts, boneless
8 oz. Cream Cheese
10 oz. Cream of Chicken Soup
1 Package Italian Dressing Seasoning
2 cups chicken broth
Place all ingredients in Instant Pot.  Set to sealing.  Cook on manual for 25 minutes if chicken is frozen or 20 minutes if it is thawed.  Quick Release or Natural Release.  Shred chicken and serve over rice or noodles or mashed potatoes.  For the CrockPot cook on Low for 6 to 8 hours.

Teriyaki Chicken
4 to 6 Chicken Breasts, boneless
1 lb. fresh vegetables (mini carrots, zucchini, green beans, etc.)

1 red onion, chopped

40 oz. crushed pineapple

4 garlic cloves, minced

1 c. Teriyaki sauce

Place all ingredients in Instant Pot.  Set to sealing.  Cook on manual for 25 minutes if chicken is frozen or 20 minutes if it is thawed.  Quick Release.  Serve as is or shred the chicken.  Great over rice or egg noodles.  

For the CrockPot cook on Low for 6 to 8 hours.  

Salsa Chicken - from the days of Weight Watchers, updated for the instant pot

4 to 6 Chicken Breasts, boneless

16 oz. salsa

2 T. taco seasoning (optional) 

Place all ingredients in Instant Pot.  Set to sealing.  Cook on manual for 25 minutes if chicken is frozen or 20 minutes if it is thawed.  Quick Release or Natural Release.  

For the CrockPot cook on Low for 6 to 8 hours or high for 3 to 4 hours.  

Serve as a main dish or make into a taco on a tortilla with sour cream, cheese, lettuce, etc.

Guacamole Chicken

4 to 6 Chicken breasts, boneless

16 oz. Guacamole Salsa (Herdez or homemade)

1/2 c. water

Place all ingredients in Instant Pot.  Set to sealing.  Cook on manual for 25 minutes if chicken is frozen or 20 minutes if it is thawed.  Quick Release or Natural Release. Shred the chicken.  Serve as a taco meat with tortillas and all the toppings.  If you like Cilantro.....it is a must on these tacos.  

Skip the tortilla and serve over rice with all the toppings.  

 For the CrockPot cook on Low for 6 to 8 hours or High for 3 to 6 hours and Don't add the water unless it needs it after it has cooked).  

Log Cabin Day 2020 - Instant Pot Class - Cooking Under Pressure

Yesterday, at Log Cabin Day we mentioned that Mom had started Log Cabin Day many years ago and we were honoring her by continuing her tradition.  This year Larry joined us for the first time!!  Our cousin Leora signed up and came this year bringing her Granddaughters Kayla and Kenzie. A nice surprise!!  As the day went on Leora came up to me and told me that she had been at the first Log Cabin Day.  Mom was the President of the Extension Homemaker's Council when it was started.  Leora was a member of the Homemaker's Council in Ada County and so Mom had invited her and she came.   She was not sure of the exact year but she said her best guess would be 1968 (but definitely between 1965 to 1970).  Larry said, "that is the year I graduated High School".  I said, "That is 52 years ago!"  We knew it was a long time ago and we all knew that we had all helped her numerous times through the years.  When Mom did it it was an all day affair with 10 to 15 classes throughout the day with a nice luncheon and entertainment.  She always had a committee of helpers but it was a huge job.  Jan Irving joined Mom's committee in the 1990s, Jan was the greeter and Kara became her little sidekick.  Jan is still one of my greatest helpers!!  She was there to greet everyone yesterday but unfortunately Kara and her girls were sick this year. We have simplified Log Cabin Day!!  But we sure did have a great day together with 29 of the best people people around.  We all learned a lot from each other, cooked and ate some great food and laughed and enjoyed one another.  

Cooking Under Pressure – Instant Pot Class                   

Karla Kimball – U of I, Advanced Master Food Safety Advisor

Left to Right:  Karla Kimball, Katie Kimball, Larry Atkinson, Janet Youngberg, Aryn Youngberg

Instant Pot Potato Soup

1 T. butter

1/2 c. chopped onion

3-4 cloves garlic, minced

4 c. water

4 t. chicken bouillon

1 t. salt

1/2 t. pepper

4 c. diced potatoes, unpeeled (6 medium)

1 ½ c. milk

3 T. flour or cornstarch or clear jel

2 c. grated cheese

1/4 c. cooked bacon, diced

Place butter in the Instant Pot on Saute to melt.  Stir in the onions and saute for 3 to 4 minutes.  Stir in the garlic and saute for 1 more minute stirring constantly, so the garlic doesn't burn.

Turn off the instant pot and stir in the water, bouillon, soup, salt, pepper and potatoes.  Stir well.  Set the lid on Sealing and push manual/pressure cook for 8 minutes on High.  While it cooks make a slurry of milk & flour and set aside.  Do a Quick Release.

Return to Saute setting and stir in the slurry mixture, cheese and bacon.  Stir until cheese is melted and soup has thickened.  Serve. 

*Diced ham is a nice addition, with or without the bacon. 

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

5 c. water (or just fill the spaghetti sauce and 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.

Place the lid on Sealing and Set to Manual/Pressure Cook for 8 minutes at high pressure.  Quick Release.  Stir in butter and serve.

Instant Pot Chicken and Rice Taco Bowls

1 ½ c. chicken broth, divided 

1 ½ lbs. boneless skinless chicken breasts

1 packet or ¼ c. taco seasoning

15 oz. black beans rinsed and drained

15 oz. corn, do not drain

2 c. salsa

1 ¼ c. white rice

Toppings: 
Cheese

Sour cream

Lettuce

Green onions

Taco sauce – whatever you like!

Tortillas for serving – optional

Spray Instant Pot with cooking spray.  Add ½ c. chicken broth.  Add the chicken.  Sprinkle the taco seasoning over the chicken.  Add black beans and corn and salsa.  Add rice.  Add remaining 1 cup of chicken broth.  Make sure the rice is completely covered with liquid – if it isn’t add a little more water or chicken broth. 

Set to sealing.  Cook on Manual/Pressure Cook for 8 minutes.  Natural Release for 12 minutes and then release remaining pressure.  Remove lid and gently fluff the rice with a fork – you are not stirring just fluffing. 

Replace the lid and let rest for 5 minutes.  Then slide the rice to the side and find the chicken and shred it and stir it back into the rice mixture.  Serve with the toppings of your choice in a bowl or on a tortilla. 

Instant Pot Garlic Butter Green Beans

1 lb. green beans, frozen or fresh

2 cloves garlic, crushed

2 T. butter

½ t. salt

¼ t. pepper

½ c. water or vegetable or chicken broth

Place the washed and trimmed green beans in the Instant Pot.  Add the garlic butter, salt, pepper and water/broth.

Set lid to sealing and cook on manual/pressure cook for 0 to 1 minute for frozen OR 3 to 5 minutes for fresh.  DON’T WANT TO USE THE KEEP WARM SETTING AS THEY WILL CONTINUE TO COOK AND GET MUSHY.  When cooking is complete do a Quick Release.       ** You can double this recipe but DO NOT DOUBLE the liquid. 

Instant Pot Caramel Apple Dump Cake

21 oz. apple pie filling

¼ c. caramel topping

2 c. dry cake mix (2/3 of box) – yellow, white, vanilla or spice

4 to 6 T. butter

1 c. water

Dump apple pie filling into a sprayed 7 inch pan or glass bowl, whatever will fit inside your instant pot. 

Drizzle caramel topping over the apple pie mix and swirl gently across the top of the apple pie filling.

Sprinkle the dry cake mix over the top of the pie filling and pat down making it level on the top.

Cut the butter into thin slices and arrange them on top of the cake mix covering completely. 

Place a rack or trivet in the bottom of the Instant Pot and pour in 1 cup water. 

Place the pan of apple dump cake on the trivet.

Put the lid on sealing.  Set to Manual/Pressure Cook for 25 minutes.  When cooking is complete do a Quick Release.  Once all the pressure is released remove the lid.  Serve while warm with ice cream or whipped cream and a drizzle of caramel sauce if desired. 

Instant Pot Churro Bites - slightly revised from Six Sisters' Stuff recipe

1 ½ c.  (1/2 box) white, vanilla, yellow or spice cake mix, prepared according to package directions

1 t. cinnamon

1/2 t. nutmeg

1 c. water

2 T. brown sugar

1 t. cinnamon

Spray 2 silicone egg bite molds.

Prepare cake mix as directed on box, stir in cinnamon and nutmeg.

Fill molds 3/4 full with batter. Tap the molds on the counter to remove air bubbles.

Cover with foil, sealing the edges.

Add 1 cup water to the instant pot.  Place molds one on top of the other onto rack or trivet and place inside the Instant Pot.  Lock the lid & set to SEALING.  Press Manual or Pressure Cook and set for 12 minutes.

When time is up, Natural Release for 10 minutes, then release the remaining pressure.

Carefully remove the molds from the Instant Pot.  Cool for 2 minutes and dump out of molds onto cooling rack.

Mix together the brown sugar and cinnamon in a small shallow bowl.

Immediately roll the Churro Bites in this mixture while still warm, so the sugar sticks to them.

https://www.sixsistersstuff.com/recipe/instant-pot-churro-bites/

My yogurt recipe link:  https://karlasrecipeblog.blogspot.com/2020/01/instant-pot-yogurt.html

My Instant Pot Cookbook link:   https://karlasrecipeblog.blogspot.com/2020/01/karlas-2019-instant-pot-cookbook.htmls I add new recipes to my blog all the time….it is my recipe file…not a step by step elaborate blog.  

sixsistersstuff.com is my favorite resource.  Kristen does an Instant Pot YouTube video every Monday.  Their web page has tons of instant pot recipes plus every other recipe imaginable.  They are on Facebook and Pinterest too!! https://www.sixsistersstuff.com/how-to-convert-recipes-into-instant-pot-recipes/

A great collection of Instant Pot recipes from Six Sisters’ Stuff:    http://bit.ly/2Dxxajb 

A great Instant Pot Cooking Time Table can be found at www.instantpot.com/instantpot-cooking-time

A ready-made recipe booklet by Instant Pot.  https://instantpot.com/wp-content/uploads/2018/11/Pressure-Cooker-Recipe-Booklet_20181130_REFERENCE.pdf 

           

The best advice I can give you is to read and re-read the instruction book that came with your Instant Pot and keep it handy.  I keep mine near my instant pot because I often need to refer to it. And lastly…..Use and enjoy your Instant Pot/Electric Pressure Cooker….You will wonder how you ever survived without it!! 

Janet, Leora Mabe, Larry 

2020 Instant Pot Cookbook Continued

I made these for a class I taught this weekend.  They were a hit!!  One cake mix makes 28.

Churro Bites - slightly revised from Six Sisters' Stuff recipe
7 oz. (1/2 box) white, vanilla or yellow cake mix, prepared according to package directions
1 t. cinnamon
1/2 t. nutmeg
1 c. water
2 T. brown sugar
1 t. cinnamon
Spray 2 silicone egg bite molds.
Prepare cake mix as directed on box, stir in cinnamon and nutmeg.
Fill molds 3/4 full with batter. Tap the molds on the counter to remove air bubbles.
Cover with foil, sealing the edges.
Add 1 cup water to the instant pot.  Place molds one on top of the other onto rack or trivet and place inside the Instant Pot.  Lock the lid & set to SEALING.  Press Manual or Pressure Cook and set for 12 minutes.
When time is up, Natural Release for 10 minutes, then release the remaining pressure.
Carefully remove the molds from the Instant Pot.  Cool for 2 to 3 minutes and dump out of molds onto cooling rack.
Mix together the brown sugar and cinnamon in a small shallow bowl.
Immediately roll the Churro Bites in this mixture while still warm, so the sugar sticks to them.

https://www.sixsistersstuff.com/recipe/instant-pot-churro-bites/


Kris Winegar shared this recipe with me yesterday at the class I taught.  Brings good luck in the new year to eat this soup on New Years Day.  Adapted from:  Arlene Mobley - Flour On My Face
Black-eyed Peas Soup
1 T. butter
1 c. diced carrot
1 c. diced onion
1 T. diced garlic
1 t. pepper
2 bay leaves
3 c. diced ham or ham bone
1 lb. dried black-eyes peas, rinsed
6 c. chicken stock
Set instant pot to SAUTE and melt the butter, add the carrot and onion, cooking for 3 minutes.  Add the garlic and cook 1 minute more.  Add the pepper, bay leaves, ham, peas and stock.  Stir.  Place lid to SEALING and set cook time for 30 minutes.  Natural Release for 15 minutes and then release the remaining pressure.  Open carefully.  Serve with white rice, crusty bread or crackers.  Makes 8 servings.

Chicken and Dumplings  from Six Sisters' Stuff 
1 T. Olive Oil
1 T. Butter
1 small Onion, diced
1 cup Carrots, chopped
1 cup Celery, chopped
3 large cloves Garlic, pressed or minced (about 1 Tbsp)
1/2 t. Salt (more to taste)
1/2 t. Pepper
1/2 t. Poultry Seasoning
1/2 tsp Sage, dried
1/4 tsp Thyme dried
1 4" sprig Fresh Rosemary, 2 tsp leaves, stripped off and minced (or 1 tsp dried & crushed)
4 cups Chicken Broth, low sodium
1 large Potato, chopped
1 1/2 lbs. Chicken breasts, cut in slightly larger than bite sized pieces

To Finish

1 c. Frozen Peas (or mixed vegetables)
1/2 c. Heavy Cream
6 Jumbo Canned Buttermilk Refrigerator Biscuits (16 oz pkg contains 8) or a batch of Drop Biscuits
Cut each canned biscuit into 6 pieces. Do this to all 6 and set aside.

Prepare the Chicken and Sauce
Turn the pressure cooker on to the Sauté setting. When the pot is hot, add the olive oil and the butter. Then add the onion and and stir.
Add the carrot, celery, and garlic. Cook for a few minutes, scraping the bottom of the pot to get up any brown bits (deglaze).
Add the salt, pepper, poultry seasoning, sage, thyme, and rosemary. Cook for a few seconds to let the spices become fragrant.
Add the chicken broth. Put a glass lid on the pot and let the contents warm up to barely a simmer.
Add the potato and chicken and stir.
Pressure Cook for 10-15  minutes. When it is done, do a quick release and take off the lid.

Add the biscuit pieces to cover the top..
Press the cancel function.
Place the lid on the pot and lock in place. Turn to sealing position.
Press the Pressure Cook/Manual button   and cook for 10 minutes.  When the cooking cycle has finished, do a Quick Release.
Open the lid carefully, and gently stir in the frozen peas or mixed vegetables.
Stir in the heavy cream (if using) and put the glass lid on to let it sit and heat through or can turn to Saute for 2 or 3 minutes.   Serve.

Instant Pot Yogurt

I keep experimenting with my yogurt.  These are my notes and suggestions for making yogurt.

I use my 8 quart instant pot because I like to make a big batch.

Instant Pot Yogurt
Pour milk into the instant pot (don't fill past the fill line).  You can use any kind of milk, 2%, whole, etc.  I prefer whole raw milk.
Put the lid on - it doesn't matter if you set it to sealing or not because you are not cooking under pressure.  In fact you can just use a glass lid if you would like.

Press the YOGURT button until the word boil appears.  It takes about 45 minutes for the word YOGT to appear.  This means the milk has reached the pasteurization temperature of 176 degrees.  You can use a thermometer to check and make sure.  I recommend you do at least for the first few times.  Once this temperature is reached, remove the liner pan from the instant pot and allow the mixture to cool to 115 to 110 degrees.  Use your thermometer!!  This temperature is important because if it is too hot you will kill your active yogurt.  Once this temperature is reached.  Add 3 oz. of live active yogurt and stir well. Use your own saved start or a good one is Tillamook french vanilla yogurt. But only 3 oz.  as more can make your yogurt runny.
Return liner pot back to the instant pot, put on the lid, and press the yogurt butter until the hours appear.  I adjust the hours to read 11:00.  You can adjust this any where from 8:00 to 24:00 hours, depending on the flavor you like.

When the time is up I open it up and place a paper towel over the top and place the glass lid or a silicone lid on and place in refrigerator.  Once it has completely cooled I open it up.  Sometimes there is a lot of the liquid whey floating on top.  If so, I skim it off into a wide mouth jar.  This can be used in soups, gravy, smoothies or whatever.  It is full of probiotics and very good for you.

*The first thing I do is remove 3 oz. of the yogurt and put it in a small glass jar.  I freeze it for my next batch of yogurt.

Then you can strain the yogurt if you want to.  Strain it until it is as thick as you want it to be.  Sometimes I don't strain it at all.  You certainly don't have to.  Once again anything that you strain off is called whey and if very good for you. It can be frozen for later use.   Find a way to use it.  

At this point you can flavor it or wait to flavor it until serving time or simply leave it plain.

Some ideas for flavoring.

My most used method!  A box of instant pudding sprinkled in or a batch of cook and serve Pudding also makes a great flavoring.  Lemon instant pudding is my favorite!!

Sometimes I divide it in half and make 2 different flavors from 1 batch.

An easy method is 1 package of unsweetened Kool-Aid + 3/4 to 1 c. sugar.
My favorite Kool-Aid flavors are; lemonade, lime and strawberry, but any flavor will work!

Freezer jam or pie filling makes a great flavoring.

If you want to keep it sugar free, my favorites are agave or honey.

Granola topped with fresh or frozen fruit is great too.

You will find your favorites too!!

As for storing your yogurt....I like to use wide mouth canning jars with plastic lids.  Don't over fill the jars; especially if you are going to be freezing some of them leave a 1 inch headspace.  I often put some of it in the freezer for later.  If you want individual serving sizes simply use half pint jars.

Family Favorite Oatmeal Cookies

This was my first 4-H recipe when I was 8. Mom cut the recipe in half to make it easier for me when I gave my 4-H demonstration.  Mom and I added "Family Favorite" to the recipe title to make them more interesting and appealing to the judges.  It worked!  I won several blue ribbons with this recipe and have been making them ever since.  In July of 2019 I helped my granddaughter, Abbi make them for her first 4-H fair recipe and she too won a blue ribbon!!

Family Favorite Oatmeal Cookies

½ c. shortening

1 c. brown sugar

1 egg

½ t. vanilla

½ t. baking soda

¼ t. salt

1 c. flour

1 c. oatmeal

Chocolate chips, nuts or coconut (optional)

Cream together shortening & sugar.  Add egg & vanilla. Mix. Sift in dry ingredients. Mix. Add oatmeal and mix well.  Add chocolate chips, nuts or coconut as desired.   I usually add chocolate chips and coconut. Mix well.  Drop onto sprayed cookie sheet.  Bake at 350 for 10 minutes.  Makes 18 cookies – ok to double it.