Apple Cider Syrup and Waffles

 I want to try this recipe that came with my mini waffle maker.  Putting it here for safe keeping.

Apple Cider Syrup

1/2 c. sugar

1 T. cornstarch

1 t. cinnamon

1 c. apple cider

1 t. lemon juice

2 T. butter

Stir together in a saucepan, sugar, cornstarch and cinnamon. 

Stir in the apple cider and lemon juice. 

Cook over medium heat until mixture boils, continue to cook until the syrup thickens.

Remove from heat and stir in the butter.  Best served warm!!  

Cinnamon Waffles

2 c. flour

1/4 c. sugar

1/2 c. brown sugar

1 T. cinnamon

4 t. baking powder

1/4 t. salt

1 3/4 c. milk

1/2 c. oil

1 t. vanilla

2 egg whites

Whisk together in mixing bowl:  flour, sugars, cinnamon, baking powder and salt.

Add: milk, oil and vanilla and stir just until combined.

Beat egg whites until foamy in a large mixing bowl until soft peaks form (soft mounds rather than sharp peaks).  

Fold the egg whites into the batter.  

Pour batter into preheated waffle iron.  Cook 4 to 6 minutes.  

Serve with Apple Cider Syrup.

Belgian Waffles

1 1/2 t. yeast

1/4 c. warm milk

3 egg yolks

2 3/4 c. warm milk, divided 

3/4 c. butter, melted and lukewarm

1/2 c. sugar

1 1/2 t. salt

2 t. vanilla

4 c. flour

3 egg whites

In small bowl, dissolve yeast in 1/4 c. warm milk.  Let stand for 10 minutes.

In a large bowl, whisk together the egg yolks, 1/4 c. warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla.  Stir in the remaining 2 1/2 c. milk alternately with the flour, ending with the flour.  

Beat the egg whites until soft peaks form; fold into the batter.  Cover bowl with saran and let rise for 1 hour, until doubled.

Pour batter into preheated waffle iron.  Cook 4 to 6 minutes, until golden brown.  

Oatmeal Waffles

1 1/2 c. flour

1 c. quick cooking oats

1 T. baking powder

1/2 t. cinnamon

1/4 t. salt

2 eggs, slightly beaten

1 1/2 c. milk

6 T. butter, melted

2 T. brown sugar

In large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt.  Set aside.

In small mixing bowl, stir together eggs, milk, butter and brown sugar.  Add to flour mixture and stir.  

Pour into preheated waffle iron.  Cook for 4 to 6 minutes.  Best served with fresh fruit and yogurt.  

Chocolate Waffles

1 c. butter

4 eggs, beaten

1 1/2 c. sugar

1/2 c. cocoa

2 c. flour

1 t. vanilla

1 t. salt

1/2 c. water

In large bowl, beat together all ingredients.  Batter will be lumpy.  

Pour batter onto preheated waffle iron.  Cook 4 to 6 minutes.  Serve with sliced bananas and whipped cream.  

Pumpkin Waffles

2 1/2 c. flour

4 t. baking powder

2 t. cinnamon

1 t. ground allspice

1 t. ground ginger

1/2 t. salt

1/4 c. brown sugar

1 c. canned pumpkin

2 c. milk

4 eggs, separated

1/4 c. butter, melted

Combine in a mixing bowl: flour, baking powder, spices, salt and brown sugar.  

In another mixing bowl stir together the pumpkin, milk and egg yolks.  

Whip the egg whites in another bowl until soft peaks form.

Stir the flour mixture and 1/4 c. melted butter into the pumpkin mixture.

Use a whisk or rubber scraper to fold 1/3 of the egg whites into the batter.  Stir gently.  Fold in the remaining egg whites.  

Pour batter into preheated waffle iron.  Cook 4 to 6 minutes.  

Serve with Apple Cider Syrup.

Corn Dip

 Katie and Frona found this recipe that is delicious when made with frozen, "Kimball Corn".  

Mexican Street Corn Dip

2 T. chili powder

2 t. smoked paprika

1/2-2 t. cayenne pepper, to your taste

2 T. extra virgin olive oil

1 yellow onion, chopped

2 1/2  c. corn aka: "Kimball corn", divided (1/2 c. grilled, for topping)

2 cloves garlic, chopped

kosher salt and black pepper and chili flakes, to taste

6 oz. cream cheese, at room temperature

1/3 c. sour cream

1/4 c. salted butter

1/3 c. olive oil mayo or plain Greek yogurt

2 T. fresh lime juice

3/4 c. crumbled cotija cheese

1/4 c. fresh cilantro, chopped

Mix the spices together and set aside.

Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, about 5

minutes. Add 2 c. of the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper.

Cook until the corn is softened, about 5 minutes.

Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour

cream. Cook until warmed throughout. If desired, thin the dip with milk.

In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of the spice mix, plus a

pinch of chili flakes and salt. Cook another minute, then remove from the heat.

Mix the mayo and lime juice with a pinch of salt.

6. Spoon the dip into a wide serving bowl. Top with grilled corn and drizzle the mayo and

spicy butter over the corn. Sprinkle on the cheese and cilantro. Serve with lots of chips for dipping.  

Carrot Cookies

 Sylvia Carver Hollenback shared this recipe from her Mother's collection.  She made these often, youth from Emmett remember these from her piano recitals and various church activities.  

Carrot Cookies

1 c. shortening (or butter)

2 eggs

3/4 c. sugar 

1 c. mashed cooked carrots

2 c. sifted flour

2 t. baking powder

1/2 t. salt

3/4 c. coconut

Mix and drop onto cookie sheet.  Bake at 375 until lightly browned.  

Orange Butter Icing  (1/2 batch is probably enough for the above recipe)

1/3 c. butter or margarine

3 T. orange juice

1 1/2 T. grated orange peel

3 c. sifted powdered sugar

Beat well and spread on cookies.  

Christmas Crack

Harper, brought a plateful of this to our Secret Santa reveal activity day.  It is so good!  I asked her mom, Andrea Thayn for the recipe.

Christmas Crack
10 c. Rice Chex Cereal
9 c. Golden Grahams or S'more Cereal 
2 1/2 c. shredded coconut
1 c. sliced or slivered almonds
1 1/2 c. butter
2 c. sugar
2 c. light corn syrup 

Combine:  cereal, coconut and almonds in a large bowl and stir.

In a large sauce pan, cook butter, sugar and corn syrup to 234 degrees (soft ball stage).

Pour syrup over the cereal mixture and stir until well coated.  Pour onto 2 cookie sheets to cool.  Stir occasionally to prevent clumping.  

Store in an air tight container.

Hamburger Casserole

Sue Grunig made this for us while fishing at CJ Strike.  

Hamburger Casserole

Brown in a Cast Iron Deep Skillet:

1 lb. hamburger

1 c. chopped onion

Add:

4 c. diced potatoes

1 c. diced peppers (optional)

Salt and pepper

Mix together and pour over the meat mixture:

1 c. milk

2 t. corn starch

Cover and cook for 15 minutes over medium heat.  Top with grated cheese and bake at 350 for 15 to 20 minutes.  

Flower Preserve

 Flower Preserve
1 t. sugar
1 t. bleach
2 t. lemon or lime juice
1 qt. warm water

Brody's Queso

 Brody came over wanting to make Queso.  We adapted a few recipes and came up with our own using what we had available in the garden.

Brody's Queso

Saute in 2 T. butter:

1/2 c. chopped peppers (jalenpeno, anaheim, bell)

1/4 c. chopped onion

2 cloves, minced garlic

Saute 3 minutes and add:

dash of tumeric & cayenne pepper

1 t. of garlic salt & paprika

1/2 c diced tomatoes

1/2 c. cream cheese

1/2 c. milk

Bring to a boil and stir in:

2 c. grated cheese

Serve warm with chips.  

Pickled Banana Pepper Rings

From the Sew Easy to Preserve Canning Book. Also known as the pepperoncini peppers served at Subway.  

Pickled Yellow (Banana) Pepper Rings
about 3 pounds of yellow Banana Peppers

Sliced into rings using a mandolin

Place peppers in a pint jar and add the following to each jar:

1 t. celery seed

2 t. mustard seed (optional) I did not add

a clove of garlic (optional)

1/4 t. pickle crisp

Make brine and pour over the peppers leaving 1/2 inch headspace.  

10 c. vinegar

2 c. water

3 T. pickling salt

4 T. sugar

Wipe rims of jars and place lids on.  Process 10 minutes in boiling water bath.  

Makes about 10 pints.

Remember to make altitude adjustments.  

Pie Filling......any fruit works

I found some frozen huckleberries that needed used, so I broke the big canning recipe down to a normal sized batch.  

Pie Filling

2 c. sugar

1 c. water

1/2 t. salt 

1/2 t. nutmeg

1/2 t. cinnamon

Cook the above ingredients in a saucepan until dissolved.  

Add:  8 to 10 c. fruit to mixture.

Mix together and stir into the mixture:  

1/2 c. regular clear jel

1/2 c. water

2 T. lemon juice

Cook stirring ocassionaly, until thickened. It is now ready to use or bottle.  If canning water bath 30 minutes for pints or quarts at 2300 feet above sea level (adjust according to your location).  This will make about 3 quarts of pie filling.

Tomatoes and Bread

August 2023 – Gardening Gems Meeting

Karla Kimball – Advanced Master Food Safety Advisor

Bruschetta Dip

 

4 -6 firm tomatoes

1 t. garlic salt

2 T. chopped basil

3 T. grated parmesan

¼ c. chopped red onion

2 T. chopped parsley or 2 t. dried parsley

1 T. olive oil

2 t. balsamic vinegar

 

Dice the tomatoes and toss with the other ingredients.  Refrigerate for at least 1 hour.  Serve on toasted bruschetta bread.

Toasted Bruschetta Bread

1 loaf small round bread (2-3 inches in diameter)

Olive oil

Kosher Salt

Slice the bread into ½ inch slices and place on a cookie sheet.

Brush olive oil on top of the slices and sprinkle with kosher salt.  

Bake at 350 for about 5 minutes, until the top is crispy.

Serve with Bruschetta Dip. 

Tomato Appetizer

Sliced tomato

Sliced fresh mozzarella cheese

Chopped basil

Chopped oregano

Salt & Pepper

Start with a tomato slice and top with the other ingredients in the order listed.  Serve.  

Creamy Tomato Sauce 

4 - 6 large tomatoes, cored

1 small onion, minced

3 cloves garlic, minced

1 T. fresh basil, chopped

1 T. fresh oregano, chopped

1 t. salt

½ t. pepper

8 oz. cream cheese

¼ c. olive oil

 

Place tomatoes in a baking dish with core facing down and skin side up.  Add remaining ingredients and drizzle with the olive oil.  Bake at 400 for 35 to 40 minutes.  Remove from oven and blend with a hand blender or mash and stir with a fork.  

Serve over cooked pasta, rice, shredded chicken, grilled shrimp, steak, or whatever you like.  

Bread Machine Dough

 1 1/3 c. warm water

1 egg

2 T. potato flakes

2 T. dry powdered milk

2 T. coconut oil, or butter, or oil

4 c. flour

¼ c. sugar

1 t. salt 

1 T. yeast

 

Place ingredients into the bread maker pan in the order listed.  Place on dough setting.  When cycle is completed remove dough and shape as desired.  Let rise for 15 to 20 minutes.  Bake at 375 for 15 to 20 minutes.  

Great for making rolls, bread, cinnamon rolls, fruit rolls, etc.  

COOL RISE DOUGH

5 to 6 c. flour (added at various times)

2 T. yeast

½ c. sugar

2/3 c. dry powdered milk

1½ tsp. salt

½ c. oil

1½ c. hottest tap water

2 eggs

2 to 3 T. oil

Place in large mixing bowl in the order listed: 2 c. flour, yeast, sugar, powdered milk, & salt. In a 2 c. measuring cup pour in ½ c. oil and 1½c. of hottest tap water. Add all at once to the dry ingredients and beat until well blended and smooth. Add eggs and 1 c. flour. Mix well. Add2 c. flour and mix well. You may need to add more flour at this point,

¼ c. at a time until you have a soft smooth dough that is not overly sticky. Place in an oiled bowl and cover with a towel. Let rest for 20 to 30 minutes. Punch the dough down and form as desired.  

(You can shape the dough in any roll shape you choose, including; rolls, bread sticks, cinnamon rolls, bread, etc.)  Place on a greased cookie sheet. Makes 24 rolls.

Now you can either; cover the rolls with sprayed saran wrap and place them in the refrigerator to bake within the next 24 hours OR put them in the freezer to use in the next month OR let them rise for

about 20 minutes and bake immediately. 

Bake at 375° for 15 to 17minutes. If you put them in the refrigerator to bake later; when you take them out of the refrigerator, remove the saran wrap, let them sit while the oven preheats, and then bake as directed above. If they were in the freezer thaw and let rise (3 hours on the counter OR 8 hours in the refrigerator) and then bake. This recipe can be made into 3 loaves and frozen to be used as you would any frozen bread dough.

TOMATO BASIL BREAD

1/2 c. warm milk - microwave 30 seconds

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

1 egg

2 T. oil

1/2 t. salt

1 T. sugar

2 T. fresh basil, minced

1 T. fresh chives, minced

2 cloves garlic, minced

1 t. fresh oregano, minced

3 rounded c. bread flour

1 scant T. yeast

GARLIC CHIVE SPREAD

1/2 c. butter, softened

1 T. fresh chives, minced

1 garlic clove, minced

Place bread ingredients in bread machine pan in order listed.   Check dough after 5 minutes of mixing, add 1 to 2 T. water or flour if needed.  Bake in bread machine or remove dough, form as desired.  Bake in oven at 375 for 20 minutes.  

In bowl, combine spread ingredients. Serve with bread.

Blueberry Zucchini Bread

 It is zucchini time!!!

Blueberry Zucchini Bread

Place in mixer bowl:

2 1/2 c. sugar

4 eggs

1 1/4 c. oil 

1 T. vanilla

3 1/2 c. flour

1/2 t. salt

1/2 t. baking soda

1 t. baking powder

1/2 t. nutmeg

2 t. cinnamon

Beat until just blended, fold in:  

4 c. grated zucchini

4 c. fresh blueberries

1 1/2 c. chopped nuts, optional 

Pour dough into sprayed loaf pans.  

Makes 4 large loafs or 5 medium loafs.  Bake at 350 for 50 to 60 minutes for large loaf or 40 to 50 minutes for medium loaf.  

Cherry Cookies

 Trying to find ways to use all the cherries from our trees.   This is the first time ever that our cherry trees had a real harvest.  It has been a great harvest!!  

Cherry Cookies

2 c. all purpose flour 
1 pinch salt
1 t. baking powder
½ c. butter (softened)
1 c. sugar
1 large egg
1 t. vanilla

1 t. almond extract
1 c. pitted quartered or halved cherries
 
In a medium bowl whisk together the flour, salt and baking powder.
In the mixing bowl beat butter and sugar until creamy approximately 2 minutes. Add the egg and vanilla and beat to combine. Add the flour mixture in 2 parts, beating on low to almost combine, then add the quartered or halved cherries and beat on low to combine, don't over beat.
Cover the bowl and chill 1 hour in the fridge.
Pre-heat oven to 350. Spray a cookie sheet.  Using a medium sized cookie scoop drop cookies onto cookie sheet, approximately 1 inch apart and bake for 15-20 minutes or until lightly golden. Dust with powdered sugar or drizzle with melted chocolate if desired before serving. Enjoy!

NOTES
Store the baked cookies in an airtight container for 2 to 3 days.
They will keep for 1 to 2 months in the freezer.
You can use thawed and drained frozen pitted cherries or the same amount of maraschino cherries, but they will be a lot sweeter so cut back the sugar.

Kara's Texas Sheet Cake

Kara asked me to make this for her birthday.  This recipe came from Justin's Grandpa, Willie Joe  Thompson.  It is an old recipe and a Hugo family favorite.  Then I realized.....it is the same recipe I got from my roommate at college...and Connie got the same recipe from her sister when she lived in Georgia......the best Texas Sheet Cake recipe ever.  

Kara's Texas Sheet Cake  (the Thompson family calls it, Willie Joe's Chocolate Cake)  
Sift together and set aside.
2 c. sugar

2 c. flour

1 t. baking soda

Bring to boil in saucepan and then add to dry ingredients.

1 c. water

1 cube margarine

1/2 c. cooking oil

4 T. cocoa

Mix and add to Chocolate batter.

1/2 c. buttermilk

2 eggs slightly beaten

1 t. vanilla

Pour into greased and floured oblong pan.  (I used a sprayed cookie sheet)

Bake 20 minutes at 400 degree oven.

When cake is about done mix icing.

Melt and bring to boil in saucepan. 

1 cube margarine

4 T. cocoa

6 T. milk

Add to 1 box of powdered sugar (about 4 1/2 c.)

Add..

1 t. vanilla

1/4 c. chopped nuts (if desired)

Mix well and pour over cake.  Cool cake 5 minutes before icing.  

Karla's Pasta Salad

Karla's Pasta Salad
Small Batch (4 servings)
1 c. macaroni pasta
Cover with water and sprinkle in some granulated garlic.  
Cook in the instant pot for 4 minutes on high with quick release.  Drain and rinse.  Set aside.

Dressing:

Stir together

1/3 c. mayonnaise

1 T. white vinegar

1 t. sugar

1 t. . mustard

1/4 t. granulated garlic

1/4 t. salt

1/8 t. pepper

Vegetables:
1-2 T. snipped chives

1/4 c. diced celery

1/4 c. diced carrots

1/2 c. diced cucumber

Stir together the pasta, dressing and vegetables.  Chill for 2 hours before serving.

Big Batch (12 servings)

3 c. macaroni

Cover with water and sprinkle in some granulated garlic.  
Cook in the instant pot for 4 minutes on high with quick release.  Drain and rinse.  

Dressing:

Stir together.

1 c. mayonnaise

1/4 c. white vinegar

1 T. sugar

1 T. mustard

3/4 t. granulated garlic

3/4 t. salt

1/2 t. pepper

Vegetables:

4-6 T. snipped chives

3/4 c. diced celery

3/4 c. diced carrots

1 1/2 c. diced cucumber

Stir together the pasta, dressing and vegetables.  Chill for 2 hours before serving.  

Peanut Butter Oatmeal Bites

Yummy and gluten free!! Fast and easy....stir and drop....no baking!!

Peanut Butter Oatmeal Bites
1 c. creamy peanut butter
1/2 c. honey
4 c. quick oats
1/2 t. salt
1 t. cinnamon
1/2 to 1 c. mini semi-sweet chocolate chips

Mix together in a large bowl;  peanut butter, honey, oats, salt and cinnamon.  Stir in the chocolate chips.  Form into balls with a cookie scoop and drop onto waxed paper.  Serve.  

Dutch Oven Ravioli Lasagna

 The secret to this recipe is covering the pasta with enough liquid so it bakes to tender perfection in the dutch oven.  

Dutch Oven Ravioli
30 oz. frozen or refrigerated ravioli

50 oz. marinara or pasta sauce

1 t. each of onion powder, garlic powder, italian seasoning, mustard powder

1/2 c. water or chicken broth

2 c. shredded mozzarella cheese

1/4 c. grated Parmesan cheese

Optional: fresh basil or parsley mixed in the marinara sauce

Mix the seasonings into the marinara sauce. 

Pour about 1 cup of marinara sauce into the bottom of a 12 inch Dutch oven. 

Add a single layer of frozen ravioli on top of the sauce.

Add 1/2 of the remaining sauce & 1/2 of the mozzarella cheese:

add another layer of ravioli and sause.

Pour the 1/2 cup of water or broth around the edges of the pot to ensure there's enough liquid for the noodles to steam. 

Top with the rest of the mozzarella and  sprinkle the Parmesan cheese over the top.  Cover with the Dutch oven lid. Bake at 350 for 30 to 40 minutes.  

Is using briquettes, place 8 to 10 on the bottom and 16 to 18 on top.  

Remove from the heat and let the dish rest for 5 to 10 minutes before serving. This allows the liquid to absorb and makes it much easier to serve.

Adding cooked hamburger or italian sausage is a great addition for a more filling meal.  

A couple layers of cottage cheese is a great addition too.

A recipe I adapted from the bag of Costco Ravioli.  It lacked flavor and cottage cheese.  You can't have lasagna without cottage cheese.  Cut in half for a regular meal.  This is enough for our sturgeon fishing crew.  

Dutch Oven Ravioli Lasagna
20 oz. Ravioli, not need to precook
2 – 3 T. oil
1 - Parmesan and herb packet or 1/4 c. dry Bread crumbs and 2 T. Parmesan mixture
1 lb. Italian Sausage
1 c. chopped onion
60 oz. Spaghetti Sauce
2 t. garlic powder
2 t. onion powder 
2 t. Italian Seasoning
2 t. dried basil
4 c. cottage cheese
4 c. mozzarella cheese

1 c. water
¼ c. Parmesan cheese 

Toss  Ravioli with oil and herb packet and set aside.  
Brown sausage and onion.  Add spaghetti sauce, and seasonings.  Simmer. Cover the bottom of 12 inch dutch oven with a thin layer of sauce.  
Layer ½ of the ravioli, more sauce, 1/2 the cottage cheese, ½ of the mozzarella cheese.  Repeat layers. 

Pour the water over the top.  Sprinkle the parmesan cheese over the top.  Put the lid on.  
Bake for 45 minutes at 350 - 375.  If using briquettes and 12 inch dutch oven, 10 on the bottom and 18 to 20 on top.  Let rest for 5 to 10 minutes and serve.  

Sides:  French bread, green beans and salad.  

Mug Recipes....

 Did a little Young Men's Activity tonight.  Teaching how to cook on a mission, college or just an everyday snack.  Meals in a Mug.  A great resource for this is Gemma's Bigger Bolder Baking.  She has hundreds of similar recipes 

Mac Cheese in a MUG

 Place in Mug:  (a tall mug is best for this one) 

1/3 c. macaroni

¾ c. water

Microwave for 3 minutes 30 seconds.

Stir.  Cook up to 3 more minutes, until the pasta if fully cooked.

Drain.

 Add:

¼ c. milk

½ t. cornstarch

A couple shakes of Garlic salt

A couple shakes of Ground mustard

1/3 c. grated cheese

Microwave 1 minute.  Stir.  Add Salt & Pepper as needed. Enjoy!

 

  

Chocolate Mug Cake

 Place in Mug:

2 ½ T. flour

2 ½ T. sugar

1 T. cocoa

¼ t. baking powder

Pinch of salt

Stir.

 Add:

2 T. milk

1 t. oil

1 small egg

2 T. chocolate chips

Stir.  Microwave for 1 minute.  Add more time if needed but don’t overcook or your cake will be tough.

 

 Mug Pizza

 Place in mug:

¼ c. flour

1/8 t. baking powder

1/16 t. baking soda

1/8 t. salt

Stir.

 Add:

3 T. milk

1 T. oil

Stir.

 Layer on top of batter:

1 – 2 T. pizza sauce

Pepperoni slices

1 – 2 T. mozzarella cheese

½ t. Italian or Pizza Seasoning

Microwave 1 minute 20 seconds. 

 

 

Chocolate Pudding in a Mug

 Place in mug: (you need a tall mug for this one)

3 T. chocolate ships

1 t. cornstarch

Stir.

 Add:

1/8 t. salt

1 t. vanilla

½ c. milk

Stir well.  Microwave for 1 minute. 

Stir.  Microwave for 30 seconds.  Stir.  If not thick enough continue to microwave for short intervals.  It will boil over so watch closely. 

Stir and serve.  It is best warm!!!

 

 

Chicken Salad Sandwiches

Chicken Salad Sandwiches for a Crowd         Makes 14 – 1 cup servings.   
2 lb. 14 oz. pkg. rotisserie chicken
2 c. chopped celery
2 c. grapes, halved or quartered (about 1 lb.)
1 c. sliced almonds
¼ c. chopped chives
Dressing:
3 c. mayo or miracle whip and/or part sour cream or greek yogurt
¼ c. lemon juice
1 t. garlic salt
1 t. onion Salt
¼ t. pepper
Serve on 14 Croissant or a bed of lettuce.  

5 Gallon Recipe = Makes 80 - 1 cup servings
6 – 2lb.14 oz. pkgs. rotisserie chicken
3 bundles of celery = 12 c. diced celery
12 c. halved or quartered grapes (about 7 lbs.)
6 c. sliced almonds
1 c. chopped chives
Dressing:
5 – 30 oz. jars of miracle whip
1 ½ c. lemon juice
2 T. garlic salt
2 T. onion salt
1 T. pepper 

Stake RS Activity Menu = Chicken Salad Sandwiches, Chips, Apple or Orange, 2 cookies & water or lemonade  Made 2 - 5 gallon recipes for 150 servings total .  Served on 14 dozen croissants and 6 heads of romaine lettuce.

Beef and Cheese Tortellini Bake

Beef and Cheese Tortellini Bake - for 6 servings
1 lb ground beef
½ c. onion, chopped
1 clove garlic, minced

1 t. salt, to taste
1/2 t. pepper, to taste
1 t. dried oregano
1 t. dried thyme
2 t. dried parsley
28 oz. crushed tomato, 1 can
¼ c. fresh basil, chopped or 2 T. dried basil 
2 c. shredded mozzarella cheese
1 ¼ lb. cheese tortellini, cooked and drained
Brown the beef over medium-high heat. Add onion and garlic and saute until cooked through. Season with salt and pepper and dried herbs.  .
Mix in crushed tomatoes. Bring to a boil and cook for 5-10 minutes, stirring occasionally. 
Remove from heat.
Spoon a thin layer of meat sauce in the bottom of a casserole dish or Dutch oven. Layer as follows: tortellini, cheese, basil, sauce, tortellini, cheese, basil, sauce, and cheese.
Bake at 375 for 15-20 minutes, or until cheese is melted and bubbling.
Rest for 5 to 10 minutes and serve.

Oreo Pizza

I combined a few recipes and came up with this recipe at Brody's request.  

Oreo Pizza

Cookie layer

1/2 c. butter, softened

1/2 c. brown sugar

1/4 c. sugar

2 eggs

1 t. vanilla

1 1/4 c. flour

1/2 t. baking soda

1/2 t. salt

1 c. mini semi-sweet chocolate chips

Beat together butter, brown sugar and sugar.  

Beat in eggs and vanilla.

Beat in the dry ingredients.  

Stir in the chocolate chips.

Press onto a sprayed pizza pan.  Bake at 350 for 10 to 12  minutes.  Cool.

Cream Cheese Frosting 

1/4 c. butter, softened

4 oz. cream cheese, softened

1 to 2 c. powdered sugar

2 T. water 

1 t. vanilla

1/4 t. salt

12 to 15 Oreo Cookies, crushed

Beat together all the ingredients except the crushed cookies.  Add more water or powdered sugar as needed for desired consistency.  Spread over cooled cookie layer.  Sprinkle with crushed Oreo Cookies.  Add a few broken pieces of Oreo Cookies if desired for contrast.  

11 herbs and spices

11 Herbs and Spices 

2/3 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon basil
1/3 teaspoon oregano
1 teaspoon celery salt
1 teaspoon black pepper
1 teaspoon dried mustard
4 teaspoons paprika
2 teaspoons garlic salt
1 teaspoon ground ginger
3 teaspoons white pepper
mix together with 2 cups of flour 

A great rub/dredge for chicken, cubed steak, etc.   

Dip meat in cold water for 7 seconds, allow to dry for 7 seconds and then then dredge 7 times!  Fry until meat is cooked through.  

Overnight Breakfast Casserole

 Overnight Breakfast Casserole

1 lb. sausage

1/2 t. salt

6 eggs, beaten

1 1/2 c. half and half

6 slices white bread, toasted and cut into cubes

2 c. cheddar cheese, grated

Grease a 9x13 baking dish, set aside.

Cook sausage until browned.

In a bowl mix together the salt, eggs and half and half.  Add the sausage, bread cubes and cheese.  Stir to coat well.  Pour mixture into the baking dish.  Cover with foil and chill for at least 2 hours or overnight. 

Bake covered with foil at 350 for 50 to 60 minutes.  Uncover and bake for 15 minutes more or until set.   

Buttermilk Brownies & Frosting

 When you need a big pan full of brownies....

Buttermilk Brownies

2 c. flour

2 c. sugar

1/2 c. butter

1/2 c. shortening

1 c. water

1/4 c. cocoa

1/2 c. buttermilk or 1/2 c. milk with 2 t. vinegar or lemon juice (Let sit 5 minutes) 

2 eggs

1 t. baking soda

1 t. vanilla

In mixing bowl combine the flour and sugar and set aside.

Combine in a saucepan, butter, shortening, water and cocoa.  Stir and heat to boiling.  Pour over the dry flour and sugar mixture and stir.  Add the buttermilk, eggs, baking soda and vanilla.  Stir or beat well.  

Pour into a greased cookie sheet (18x11inches).  Bake at 400 for 15 to 18 minutes.  

Frost with Chocolate Frosting while slightly warm. 

Easy Chocolate Frosting

6 T. butter

1/2 c. chocolate chips

1/4 c. milk

2 c. powdered sugar

Combine butter, chocolate chips and milk in a bowl. Microwave for 40 to 60 seconds. Beat in powdered sugar.  Spread frosting over warm brownies. Let cool to set.

Instant Pot Beef Stroganoff

I used to have a great stroganoff recipe that hasn't resurfaced since our fire.  I wanted an Instant Pot version so I tried to remember what was in my old favorite recipe and came up with this.....

Instant Pot Beef Stroganoff

1/2 c. water

1 lb. hamburger

1 c. diced onion

2 t. granulated garlic or 2 minced garlic cloves

2 t. season salt

1/2 t. pepper

10.5 oz. cream of mushroom soup

4 to 6 c. beef broth or water

1 T. worchestershire sauce

1 T. beef bouillon

1 T. parsley flakes

6 to 8 c. egg noodles

1 1/2 to 2 c. sour cream 

Press Saute and add 1/2 c. water and hamburger and cooked until browned.  

Add onion, garlic and seasonings and saute a few minutes more.  

Add soup, broth, worchestershire sauce, bouillon, parsley and noodles.  Make sure all the noodles are covered with liquid, if they aren't add some more.  

Press cancel to turn off Saute and then press manual and set for 4 minutes.  Do a quick release.  Stir in the sour cream and serve.  If it is too liquidy, return to saute for a few minutes until it thickens up.  

The Best of 2022!!!

I am rather slow this year.....
Best of 2022!!!  This year’s favorite finds!!!  I used these over and over all year long!!!  I guess this proves I have a sweet tooth!!!  
 
Abbi's Italian Sodas
Make in a 12 oz. cup. 
4 ice cubes
5 pumps of flavor
Soda to fill the cup
splash of cream
Place lid on with a straw.
For extra fancy......add whipped cream and a maraschino cherry on top.
 
Peanut Butter Pie
1 graham cracker or oreo pie crust (9 or 10 inch)
1/4 c. chocolate topping
8 oz. cream cheese, room temperature
1/2 c. powdered sugar
1 c. creamy peanut butter
1/4 c. milk
8 oz. whipped topping
3-4 Reese's peanut butter cups, chopped
 
Spread chocolate topping over the bottom of the pie crust and refrigerate.
In mixer bowl, beat together; cream cheese and powdered sugar. 
Add, peanut butter and milk and beat well.
Fold in the whipped topping.
Pour into crust and spread evenly.  Top with chopped Reese's.  Chill for at least 1 hour. 
 
S'mores Bars
6 T. butter, melted
21 oz. bag of marshmallows  (7 cups mini)
7 to 8 c. S'mores Cereal (start with 7, use more if needed)
2 Hershey's chocolate bars, broken into pieces
 
Spray a 9 x 13 inch baking dish. 
Melt butter in a large glass bowl in the microwave (about 30 seconds).  Stir in marshmallows and microwave for 1 minute.  Continue to stir and microwave for 1 minute intervals until melted.   Stir in cereal and spread into sprayed baking dish.  Top with the broken candy bar pieces

Pie Making Activity Day

My Activity Day girls wanted to make pies.  Since they are ages 7 to 11 we needed to do something simple that they could be proud to take home and serve. 

No Bake Peanut Butter Pie
9 inch graham cracker pie crust 
1/4 c. chocolate topping
8 oz. cream cheese, room temperature
1/2 c. powdered sugar
1 c. creamy peanut butter
1/4 c. milk
8 oz. whipped topping
3-4 Reese's peanut butter cups, chopped 
Spread chocolate topping over the bottom of the pie crust and refrigerate.
In mixer bowl, beat together; cream cheese and powdered sugar.  
Add, peanut butter and milk and beat well.
Fold in the whipped topping.
Pour into crust and spread evenly.  Top with chopped Reese's.  Chill for at least 1 hour.  These can be frozen for later too.  

Note:  I made 16 batches at once in my big mixer.  16 batches made 21 pies

No Bake Cheesecake Pie
8 oz. cream cheese
1/2 c. sugar
1 t. vanilla 
8 oz. Cool Whip
9 inch graham cracker crust 
Fresh fruit or pie filling for topping, optional
Beat together; sugar and cream cheese, in a large bowl.  Add vanilla and mix again.
Fold in the Cool Whip and pour into prepared crust.  
Cover with waxed paper and chill in the refrigerator for two hours.  At serving time top with fruit or pie filling.  

Impossible Pie                   * The easiest pie you will ever bake! It magically forms its own crust.
1/2 c. butter, softened
1/2 c. flour
1 c. sugar
2 t. vanilla extract
4 eggs
2 c. milk
1 c. shredded coconut
Preheat oven to 350.
Add all ingredients to a large bowl and beat together until combined.  A blender will work too!
Pour into a 9-inch greased pie pan. Bake for 1 hour or until center is firm and pie is golden.
Cool on a cooling rack and then refrigerate for a few hours.  Serve with whipped cream or ice cream and a sprinkle of toasted coconut.  

Overnight Creme Brulee French Toast

Overnight Creme Brulee French Toast 
1/2 c. butter
1 c. brown sugar
2 T. corn syrup
12 slices of thick day old bread (Jimmy Johns wheat bread is great or Texas Toast)
6 eggs
1 1/2  to 2 c. cream or milk (but cream is best for creme brulee)
1/4 t. salt
1 t. vanilla
cinnamon

Combine butter, brown sugar and corn syrup in saucepan over medium heat.  Stir occasionally, until sugar is dissolved.  Remove from heat and pour into a sprayed cookie sheet, covering entire pan.  

Place the bread on top of the caramel filling the entire pan.  

Mix together the eggs, cream, salt, vanilla and a few shakes of cinnamon.  Pour over the bread and sprinkle with more cinnamon, cover, and refrigerate about 8 hours.  

Bake uncovered at 350 for 30 minutes.  Remove from oven and dump onto a platter or pan.  Serve with whipped cream.  
 

I make this when we go camping....I only have a little camper oven so this is how I do it.

Spray a 9 x 13 pan.

Pour in the caramel mixture.

Place 6 pieces of texas toast in the pan. 

Sprinkle with cinnamon.

Place 6 more pieces of texas toast in the pan. 

Sprinkle with cinnamon.

Pour over the egg mixture.  

Sprinkle with more cinnamon.

Bake at 350 for 35 to 40 minutes

Sometimes I make more caramel topping to pour over the top.  Especially if I add a 3rd layer of bread.  

Jimmy Johns Bread/Any old bread - Uses for

Since the twins started working at Jimmy Johns Sandwich shop they bring me leftover bread from time to time.  So I have found a few uses for it.  

1)  It is great for toast!!!  

2)  I butter it and sprinkle it with grated cheese and put it in the air fryer to melt, for an open faced grilled cheese sandwich.  

3) I slice it the long way and cover it with chili and cheese and toast it in the air fryer until the cheese melts. 

4) Make mini pizzas and toast in the air fryer.

5) Give it to all your friends and neighbors

6) make bread cubes for stuffing

7) make croutons

8) French Toast (see Overnight Creme Brulee French Toast Recipe)

 Croutons
10 to 12 cups of cubed bread
1/2 c. butter, melted
1 T. ranch seasoning mix
1 t. granulated garlic

Place cubed bread in a large bowl.  Melt butter and add seasonings, pour over the bread cubes and stir well.  Spread on 2 sprayed cookie sheets.  Sprinkle with additional ranch seasoning, if desired.  Place in oven at 350 for 15 to 20 minutes.  Store in ziplock bag  or glass jar.  For long term storage place in the freezer.  

Abbi's Italian Sodas

Abbi works in the soda shop at church and this is her secret recipe.  Now, it is not so secret.  But they are a big hit!!  We recently had these for a tea party and for Thanksgiving Dinner!!!  

Abbi's Italian Sodas
Make in a 12 oz. cup.  

4 ice cubes

5 pumps of flavor

Soda to fill the cup

splash of cream

Place lid on with a straw.

For extra fancy......add whipped cream and a maraschino cherry on top.  Add a straw.  

Thanksgiving Homemade Stuffing

Last Saturday Jan Irving called to ask if I could teach a class on Thanksgiving  planning and safety tips and to share my favorite homemade stuffing recipe for the Gardening Gems Club on Monday evening.  It was short notice but I agreed.  Last night was the night, I did a little demonstration using this first recipe and shared a few tips shared at the bottom of this post and and answered questions.  I included 2 stuffing recipes using the stove top, the oven or the instant pot.  On this day oven space is usually in demand.  So you have options....

Homemade Stove Top Stuffing

6 to 8 c. bread, cut into ½ pieces (white, whole wheat or cornbread or combination of) **toast in oven
14.5 oz. chicken or vegetable broth, or more if you like softer stuffing 
6 to 8 T. butter
1 c. finely chopped onion
1 c. finely chopped celery
3 cloves garlic, finely minced or 3/4 t. garlic powder
2 t. poultry seasoning
2 t. chicken bouillon
2 t. dried parsley
¼ t. each dried sage & rosemary & thyme
** Preheat the oven to 350 degrees F. Cut the bread into 1/2-inch (or slightly smaller) cubes and bake on a cookie sheet for 10-12 minutes until lightly toasted.  Cool and store in a bag until ready to use.  ** (this can be done days in advance)
 
Heat the broth until very warm and set aside (Microwave 1:33).
In a large 5-quart pot, melt the butter over medium heat. Add the onions, celery and garlic.  Cook, stirring often, for 7-8 minutes until the celery is tender and the onions are translucent.
Stir in the seasonings and cook for another minute or so.
Add the bread cubes and stir everything well so the bread is coated with the butter/vegetable mixture.
Gradually add the heated broth and stir to evenly moisten the bread.
Cover the pot, remove it from the heat, and let the stuffing sit for 10 minutes or so before serving.
NOTES:  If you bake/toast the bread in the oven it can absorb the broth without falling apart, if you like a softer stuffing you can skip that step.

Grandma’s Stuffing                                                                        

½ c. butter, divided
1 c. celery, diced
1 c. onion diced
2 large apples, unpeeled and diced
6 c. Pepperidge Farm Herb Seasoned Stuffing or * Dry your own bread and add sage and thyme and rosemary
2 t. poultry seasoning
2 t. chicken bouillon
2 t.  dried parsley
2 to 4 c. chicken stock (2 c. for instant pot or 4 c. for baking in oven or by how soft you like it)
 
Melt 6 T. butter in a large saucepan over medium heat.
Add celery, onion, apples, bay leaves and salt and pepper and cook until softened (about 10 minutes). Remove bay leaves.
Add dry stuffing, poultry seasoning, bouillon, parsley and chicken stock. Stir until stuffing absorbs the liquid.
Spray a casserole dish with nonstick cooking spray and fill with stuffing.
Use the rest of the butter to dot the top of the stuffing.
Bake at 375 for 30-40 minutes, or until golden brown and crispy at the edges.
Notes:
·         If you make this in advance just refrigerate until ready to bake.
·         *to dry your own bread
Cut into ½ inch cubes and bake at 350 on a cookie sheet for 10 – 12 minutes.  Cool and store in bag until ready to use.  Since this bread isn’t seasoned add ¼ t. sage, ¼ t. rosemary and ¼ t. dried thyme with the poultry seasoning listed above. 
·         You can make this in the instant pot too. 
Mix all ingredients together in large bowl and then put in 2 stacking pans and cover with foil.   Place 1 c. water in bottom of instant pot.  Place the stacking pans a trivet and place in the instant pot.  Seal the lid.  Cook for 15 minutes on high.  Quick release.  For a soft stuffing leave as is or broil for a minute or 2 to crisp the top, while watching carefully. 
 

Karla’s Turkey Safety tips to Remember….

1 pound per person

Thaw your turkey in the refrigerator, allow 24 hours for every 5 pounds

Do not wash your turkey 

Don’t stuff your turkey

Best oven cooking temp for turkey is 325

Oven Bags are great, cooks faster and less mess and moister meat

Use a thermometer & cook to 165 degrees

Karla’s Thanksgiving  Hosting Tips:

Copy a blank calendar and create a plan…..spread it out so it is not overwhelming….Make lists   Menu - Guests List -  Shopping Lists - Things to do Lists etc.    Keep your lists!!!  I have a binder with sheet protectors!    They will be handy next year!!  

2 weeks before - Make assignments and confirm guest list.

Buy the shelf stable items at the beginning of the month.  Buy the fresh items 3 or 4 days before.  That way the stores aren’t so busy and supplies aren’t depleated  

Paper plates are GREAT..…buy them and your napkins early!!  The week before they will be sold out!!  But use real silverware!!  Glasses either washable or disposable.  

Monday = final shopping    

Tuesday = Make rolls & cheeseball    

Wednesday = Make desserts & set the Table!!

Thursday - Day of….Prep Turkey and determine when it needs to go in the oven.  Get frozen items out of freezer.  Prepare Salads, sides, appetizers and drinks.  

Do dishes along the way.   Run the dishwasher before guests arrive and empty it!!!  That way all the dinner dishes can go right in and clean-up is a breeze.  Don’t forget to make yourself presentable  before time for guests to arrive.

Leftovers – package in meal sized portions.  Have disposable containers to send home with others.  

Wrap the turkey carcass in Foil/Saran and refrigerate or freeze it to boil later.  You will be surprised how much meat you will get off of it and the broth is the best ever!!   You can freeze it for later.  I make turkey noodles over mashed potatoes or enchiladas with the turkey…

Relax and enjoy the day!!!  If something goes wrong or doesn’t turn out – laugh it off, chances are no one is going to remember that part…..but they do remember how you made them feel.  Happy Thanksgiving!!  

Chocolate Ganache/Glaze

Bundt cakes are one of my favorite things to make.  It has taken me a while to come up with an actual recipe for the glaze that I like.  Here it is.....

Ganache/Glaze

1/2 c. heavy whipping cream

1 c. semi sweet chocolate chips/morsels

2 to 3 c. powdered sugar

Place heavy whipping cream in a large microwave safe bowl and heat for about 2 minutes. You want the cream to be just boiling.

Pour the chocolate chips into cream... it may rise up and bubble and this is ok.

Let sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.  Then beat in the powdered sugar until desired consistency.  

Pour/drizzle over cooled cake and top with chopped heath bar or coconut or chocolate chips or whatever you like.  Serve.

Gardening Gems October 2022 Yogurt, Muffins & Mexican Lasagna

 Every year in the Fall I host the Gardening Gems Club.  Today is that day!  Here is the handout I prepared for them.  

Gardening Gems, October 2022              Karla Kimball Advanced Master Food Safety Advisor 

 Mexican Lasagna

1 lb. hamburger
2 c. salsa
¼ c. taco seasoning
1 t. chili powder
1 bag Doritos, any flavor
1 c. chopped red and green peppers
½ c. chopped onion
1 to 2 tomatoes, diced
2 c. grated cheese
Brown hamburger and add salsa and seasonings.  Set aside.  Spray a 9x13 baking dish and cover the bottom with Dorito chips.  Cover the chips with the meat mixture.  Top with a layer of peppers, a layer of onion and a layer of tomatoes.  Sprinkle with grated cheese.  Bake at 350 for 30 minutes. 
 
Healthy Lemon Yogurt Zucchini Muffins
2 large eggs
1/2 c. plain yogurt   (I used lemon yogurt)
1/2 c. honey
2 T.   Coconut oil, melted
1 large lemon zest and juice
2 c. shredded zucchini
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
½ c. coconut
2 1/3 c. whole wheat flour or spelt flour or 3 c. all-purpose flour
Topping:
1/3 c. rolled or quick oats
1 ½ T. honey
1 ½ T. coconut oil, melted
1 large lemon zest of
1/3 c. coconut

Preheat oven to 350 degrees and line muffin tin with liners or use silicone muffin tin.

In a large mixing bowl, add eggs, yogurt, honey, oil, lemon juice, lemon zest, zucchini, baking powder, baking soda, and salt; whisk well to combine. Add flour and coconut and stir gently to mix. Do not over mix.

To make topping: In a small bowl, add oats, honey, oil, lemon zest, coconut flakes and mix with a spoon.

Using large ice cream scoop, fill 12 openings with batter and spoon topping on top (if using). Bake for 25 minutes or until toothpick inserted in the middle comes out clean.  Remove from the oven and cool muffins in the tin for 10 minutes and then transfer to a cooling rack.

 

Websites to explore:

https://www.heartfoundation.org.nz/about-us/news/blogs/fermented-foods-the-latest-trend

https://nchfp.uga.edu/publications/uga/uga_freeze_veg.pdf

https://nchfp.uga.edu/publications/uga/uga_freeze_fruit.pdf

https://nchfp.uga.edu/publications/uga/uga_dry_fruit.pdf

https://nchfp.uga.edu/how/can_03/tomato_ketchup.html

https://nchfp.uga.edu/how/general/ensuring_safe_canned_foods.html

https://nchfp.uga.edu/how/general/recomm_canners.html

https://nchfp.uga.edu/how/general/equp_methods_not_recommended.html

**    https://nchfp.uga.edu/  for all your questions, National Center for Home Food Preservations

Or   https://www.nifa.usda.gov/about-nifa/blogs/usdas-complete-guide-home-canning  The USDA Complete Guide to Home Canning

Great sites for sourdough https://www.theperfectloaf.com/beginners-sourdough-bread/ & https://ballerinafarm.com

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. 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 anywhere 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 silicone or glass 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.  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.

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

 My most used method is 1 package of unsweetened Kool-Aid + ¾ to 1 c. sugar.

My favorite Kool-Aid flavors are; lemonade, lime and strawberry, but any flavor will work!

 Freezer jam makes a great flavoring.

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

 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.

Peanut Butter Pie

 A fast and easy dessert for my Reese's lovers!!!

Peanut Butter Pie
1 graham cracker or oreo pie crust (9 or 10 inch)
1/4 c. chocolate topping
8 oz. cream cheese, room temperature
1/2 c. powdered sugar
1 c. creamy peanut butter
1/4 c. milk
8 oz. whipped topping
3-4 Reese's peanut butter cups, chopped 

Spread chocolate topping over the bottom of the pie crust and refrigerate.

In mixer bowl, beat together; cream cheese and powdered sugar.  

Add, peanut butter and milk and beat well.

Fold in the whipped topping.

Pour into crust and spread evenly.  Top with chopped Reese's.  Chill for at least 1 hour.  

S'mores Bars

I had a big bag of S'mores Cereal that I needed to use up.  So decided to use that instead of rice Krispies....and S'mores Bars were born.

S'mores Bars
6 T. butter, melted
21 oz. bag of marshmallows  (7 cups mini)

7 to 8 c. S'mores Cereal (start with 7, use more if needed)
2 Hershey's chocolate bars, broken into pieces 

Spray a 9 x 13 inch baking dish.  

Melt butter in a large glass bowl in the microwave (about 30 seconds).  Stir in marshmallows and microwave for 1 minute.  Continue to stir and microwave for 1 minute intervals until melted.   Stir in cereal and spread into sprayed baking dish.  Top with the broken candy bar pieces.    

Baked Tortilla Bowls

Baked Tortilla Bowls

8 or 10 inch tortilla shells

Cooking Spray

Preheat oven to 375°.

Spray both sides of tortilla with cooking spray. Press tortilla into a 1-quart oven-safe bowl to shape the shell.  Make as many as needed.  

Place bowls on baking sheet. Bake on the middle or lower rack of the oven for 15-20 minutes, until lightly browned. It will crisp up more as it cools.  Cool to room temperature before filling.  

Breakfast Bundt Cake in the Air Fryer or oven

 Breakfast Bundt Cake in the Air Fryer
2 c. cubed bread
1 c. frozen hash browns or cubed potatoes (Optional)
1/2 c. diced ham

1 c. grated cheese
1/4 c. diced onion
1/4 c. diced bell peppers
1/2 t. granulated garlic
3/4 t. salt
1/4 t. pepper
6 eggs
1/2 c. milk 

Spray a 6 cup Bundt pan.  

Layer cubed bread in the bundt pan.  

Layer the hash browns.

Layer the ham.

Layer the cheese.

Mix together in a bowl:  onion, peppers, garlic, salt, pepper, eggs and milk.  

Pour over the layered ingredients in the bundt pan.

Bake in air fryer at 370 degrees for 10 to 12 minutes.  Let set for 5 minutes.  Loosen edges from the bundt pan and carefully turn out onto a serving plate.  (5 servings) 

For a full size (10 cup) bundt pan baked in the oven.   (10 servings)

4 1/2 c. cubed bread

2 1/2 c. frozen hash browns or cubed potatoes

1 c. diced ham

2 c. grated cheese

1/2 c. diced onion

1/2 c. diced bell peppers

1 t. granulated garlic

1 1/2 t. salt

1/2 t. pepper

12 eggs

1 c. milk

Follow directions above and bake at 400 for 45 to 50 minutes.  

Easy Scalloped Potatoes and Roasted Vegetables

 Last night was our Relief Society 180th Birthday Celebration.  Andrea Thayn and committee put on a great dinner celebration complete with a little BEEATTITUDES Program!!!  I volunteered to help.  This is what Andrea requested.  The menu also consisted of Traegered Pork loin and Texas Roadhouse Rolls and honey butter, and bundt cake and candy, served by the young men.  A great evening!!!  

Easy Scalloped Potatoes

12 to 15 potatoes, thinly sliced (I don't peel them)

3 cups grated cheese

salt and pepper

garlic powder

onion powder

3 c. heavy cream

Spray a 9x13 baking dish and add a layer of 1/3 of the potatoes, sprinkle with 1/3 of the cheese and sprinkle with all the seasonings.  Repeat for 3 layers.  Pour the cream over the top.  Cover with foil and bake at 400 for 1 to 1 1/2 hours until potatoes are tender.  Remove foil the last 20 minutes to allow to brown on the top.  

Roasted Vegetables

2 large sweet potatoes, peeled and cut into 1 inch chunks

6 to 8 c. broccoli 

olive oil

salt and pepper

garlic powder

onion powder

Drizzle vegetables with olive oil and sprinkle with seasonings.  Place on a baking sheet and bake at 400 for 20 to 30 minutes, stirring mid way thru. Pull out while still al dente.   I cooked them separately because I felt the broccoli would cook faster than the sweet potatoes and I had too much for 1 baking sheet. HINT:  Don't overfill your baking sheet as you want these spread out to roast and crisp up a little.