Rainbow Cupcakes

Rainbow Cupcakes
2 cup all purpose flour
1 T. baking powder
1/2 tsp salt
1 cup sugar
4 large eggs
1 cup vegetable oil
1 cup buttermilk
2 tsp vanilla extract
red, yellow, green and blue food colorings

Preheat oven to 350F. Grease 20 cups from a muffin tin (or line with paper cups).
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, whisk together sugar, eggs, vegetable oil, buttermilk and vanilla extract. Pour in dry ingredients and stir until just combined.
Divide batter evenly into 5 small bowls; each should have a little more than 2/3 cup batter 
Add about 1/2 tsp food coloring to each bowl to make red, orange, yellow, green and blue batters. Stir well, so no streaks of plain batter remain. Add additional food coloring if necessary.
Starting with the blue batter, add a small spoonful to each of the 20 greased muffin cups (just over 1/2 tbsp in each). Repeat with all remaining colors, working from green to yellow to orange to red, adding each subsequent spoonful on top of the previous color. Do not attempt to spread the layers of color out (as it can cause layers to combined), but allow them to spread on their own.
Bake for about 15 minutes, until a toothpick inserted into the center comes out clean.
Cool cupcakes on a wire rack before frosting.

Makes 20

Pioneer Potato Candy..........aka: Potato BonBons

Tonight for mutual we are having a "potato pigout".  Everyone is supposed to bring something made with potatoes.  I decided to make dessert.....I think I will call these "Potato BonBons"!!  It was interesting to make them....and I don't think anyone would ever guess that they are made with potatoes.


These Potato Kisses are a wonderful St. Patrick's Day candy! Use leftover (unseasoned) mashed potatoes to make this coconut-flavored candy.  It was the same recipe only shaped like a kiss.....but I couldn't get them to stay in the shape of a kiss so I called them bonbons....there was fudge and pinwheels....then there was fondant....once again the same recipe but you could mix it up with different flavored extract, chopped nuts, rolled in powdered sugar or cocoa or dipped in chocolate.....4 different recipes online.....but they all have exactly the same ingredients....and my version......Potato BonBons


Pioneer Potato Candy..........aka: Potato BonBons...
3/4 c. warm mashed potatoes
1 tbsp. butter
pinch of salt
1 tsp. vanilla extract
1 lb. powdered sugar (4 1/2 c.)
12 oz. shredded coconut
12 oz. chocolate candy coating
Prepare a cookie sheet by lining it with waxed paper.
In a large mixing bowl, beat together the potatoes, butter, salt, and vanilla.
Slowly beat in the powdered sugar  1 cup at a time. Stir in the coconut until well-combined.
Form into 40 balls using small cookie scoop and place on waxed paper on a cookie sheet. Chill until set (in freezer), about 1 hour. (the Pioneer version was put into a pan & then cut into pieces and dipped in choc.)
Microwave the candy coating until completely melted and smooth, stirring after every 30 seconds to prevent overheating. (I used my little double boiler)
Dip the balls in the melted coating using a fork or dipping tools, and place them back on the waxed paper covered cookie sheet until set.
Store Coconut Potato Kisses in an airtight container in the refrigerator for up to one week. 


These were a hit!!!  and they are all gone!!!!!  We had quite a feast......homemade french fries with fry sauce, potato soup, fried potatoes, spanish potato tortilla, scalloped potatoes and ham, garlic potatoes, mashed potatoes.......and potato BONBONS for dessert!!!  

Main Dish Ideas for Cool Rise Dough.....

Here are some new recipes from Rhodes Dough that can also be used with the Cool Rise Dough...

Zesty Sausage Bundt

18 Rhodes™ Dinner Rolls, thawed but still cold
1/2 cup butter or margarine, melted
1/4 cup fresh thyme, finely chopped
1/4 cup fresh rosemary, finely chopped
1/4 cup fresh parsley, finely chopped
1 cup grated Parmesan cheese
1 pound sausage, cooked, crumbled and drained

Flatten each roll into a 4-inch circle. Place butter in a shallow bowl. Combine herbs and cheese and place in another shallow bowl. Coat both sides of each dough circle with butter and then with cheese mixture. Arrange 6 dough circles evenly in a large sprayed bundt pan, to cover the bottom. Circles will overlap. Sprinkle half the cooked sausage over dough. Repeat with 6 more dough circles and the remaining sausage. Add last 6 dough circles to the top to cover sausage.
Cover with plastic wrap and let rise until almost double.
Remove wrap and bake at 350°F for 35-40 minutes. Cover with foil last 10 minutes of baking. Remove from oven and invert onto serving platter.

Chicken Salad Stuffed Breadsticks

Breadsticks
16 Rhodes™ Dinner Rolls or 8 Rhodes Texas™ Rolls thawed, but still cold
1/4 cup butter or margarine, melted
Parmesan cheese
garlic salt
Chicken Salad
1/2 cup mayonnaise
1 tablespoon lemon juice
2 cups cooked & diced chicken
1 cup crushed pineapple, well-drained
1 cup green grapes
1/2 cup chopped celery
1/4 teaspoon tarragon
1 cup cashew halves
salt
pepper
lettuce

Bread Sticks
Roll each Texas roll or 2 dinner rolls combined into a 6 inch rope. Place on a large sprayed baking sheet. Brush each one liberally with butter. Sprinkle lightly with Parmesan cheese and garlic salt. Cover with plastic wrap and let rise until double in size. Remove wrap and bake at 350º for 15-20 minutes.
Chicken Salad
Combine mayonnaise and lemon juice. In a separate bowl, mix remaining ingredients, except cashews and lettuce. Pour mayonnaise mixture over chicken mixture and fold together. Salt and Pepper to taste. Allow to chill in refrigerator 1-2 hours. Just before serving, add cashews. Slice breadsticks and fill with lettuce and chicken salad.

Calzones

12 Rhodes Texas™ Rolls, thawed but still cold
flour
2 ounces sliced pepperoni
8 ounces sausage, browned and drained well
2 1/2-ounce can sliced olives, drained well
1/2 cup sliced fresh mushrooms
1/2 cup chopped green peppers
1 cup grated mozzarella cheese
1 teaspoon Italian seasoning
1 cup pizza sauce, heated

Press 3 rolls together and, using a little flour, roll them into a 12-inch circle.Make 3 more circles with the other rolls. Combine pepperoni, sausage, olives, mushrooms, green peppers, cheese and Italian seasoning. Divide mixture equally and spoon onto one half of each circle. Fold dough over (like a turnover) and pinch edges together to seal. Place on a large sprayed baking sheet. Bake at 350° for 20-25 minutes or until golden brown. To serve, dip in heated pizza sauce.

Soda Pop Cupcakes/Muffins....

When you want fast and easy and of course delicious.....

Soda Pop Cupcakes/Muffins
1 cake mix - Chocolate Fudge or flavor of choice
12 oz. can of pop - Root Beer or flavor of choice
1/2 c. chocolate chips
Mix together the cake mix and pop.  Stir in the chocolate chips.  Pour batter into sprayed cupcake liners in a muffin pan.  Bake at 375 for 20 minutes.  Frost as desired.

Italian Cheesecake

I ran across this recipe online and think I need to try it.....


Italian Cheesecake
1 cup graham cracker crumbs
1/4 cup finely chopped blanched almonds
3 Tbs. sugar
2 Tbs. margarine or butter
1 1/2 cups silken tofu (12 oz.)
8 oz. soy cream cheese
3/4 cup soy sour cream
3 large eggs
1/3 cup sugar
2 tsp. grated lemon peel
Fresh fruit for topping (optional)
Preheat oven to 350. Grease an 8-inch springform pan with cooking spray.
Make crust: In medium bowl, combine cracker crumbs, almonds, sugar and margarine. Mix with fork until blended. Sprinkle mixture over bottom of prepared pan and press evenly over bottom and partially up sides of pan.
In food processor, combine tofu, cream cheese, sour cream, eggs, sugar and lemon peel. Process until just blended. Pour filling into prepared pan.
Bake 20 minutes. Reduce heat to 325 and bake 20 to 25 minutes more, until cake is almost set in center. Turn off oven. Leave cake in oven, with door open, 20 minutes. Let cool completely on wire rack.
Cover cake and chill until set, at least 8 hours or overnight. Serve with fresh fruit topping if desired.

Alfredo Sauce

The recipe I always use has flour in it. I think I will like this one better....

Alfredo Sauce
1/4 cup butter

1/2 cup heavy cream
1 cup fresh grated Parmesan cheese

Melt butter in a saucepan over medium heat. Add cream, slowly, and stir constantly until heated through. Add cheese a little at a time and stir constantly until completely melted. Remove from heat. Sauce will thicken as it cools.

CARAMEL SNICKERDOODLE CAKE

Caramel Snickerdoodle Cake by Gold Medal Flour

1 3/4	cups plus 2 tablespoons sugar
2	teaspoons ground cinnamon
2 1/2	cups Gold Medal® all-purpose flour
2	teaspoons baking soda
1	teaspoon salt
1	can (5 oz) evaporated milk
1	cup sour cream
1/2	cup butter or margarine, melted
1	teaspoon vanilla
2	eggs, beaten
10	caramels, unwrapped

Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening. In small bowl, mix 2 tablespoons of the sugar and 1 teaspoon of the cinnamon. Sprinkle mixture over inside of pan, turning to evenly coat. Shake out any excess.

In large bowl, mix remaining 1 3/4 cups sugar, remaining 1 teaspoon cinnamon, the flour, baking soda and salt. Reserve 1 tablespoon of the evaporated milk for the topping. Stir remaining evaporated milk, sour cream, melted butter, vanilla and eggs into dry ingredients until well blended. Pour batter in pan.

Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Let stand 30 minutes; remove from pan. Cool completely, about 1 hour.

In small microwavable bowl, melt caramels with reserved evaporated milk uncovered on High 1 to 2 minutes, stirring every 30 seconds, until caramels are melted and mixture is smooth. Drizzle over cooled cake.

TRIPLE THREAT COCONUT CREAM PIE

Triple Threat Coconut Cream Pie  by Pillsbury
1 Pillsbury® refrigerated pie crust, softened as directed on box

1 can (13 1/2 oz) coconut milk, shaken well

1/2 cup plus 1 tablespoon sweetened shredded or flaked coconut, toasted

1 cup whole milk

1/2 vanilla bean, split (or 1 teaspoon vanilla)

2/3 cup sugar

1/4 teaspoon salt

5 large egg yolks

1/4 cup cornstarch

1/2 teaspoon coconut extract

2 tablespoons unsalted butter, cut into four pieces

Topping

1 1/2 cups heavy whipping cream, well chilled

1 1/2 tablespoons sugar

1 teaspoon vanilla

1/4 cup sweetened shredded or flaked coconut, toasted

1oz white chocolate, shaved
Heat oven to 450°F.  Unroll pie crust onto cooking parchment or wax paper. Brush a small amount of coconut milk onto dough (just enough to moisten it). Sprinkle 1/2 tablespoon of the toasted coconut evenly on dough, then press it lightly into dough, just enough to make it stick.  Sprinkle 1/2 tablespoon toasted coconut onto bottom of 9-inch pie plate, then form dough into plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool.  
Heat the remaining coconut milk, the whole milk, 1/2 cup toasted coconut, vanilla bean, 1/3 cup of the sugar and the salt to a simmer in 2-quart saucepan over medium heat, stirring occasionally with a wooden spoon, about 5 minutes to dissolve sugar.  In a separate large bowl, with whisk, beat the egg yolks, remaining 1/3 cup sugar and the cornstarch until well combined. Gradually beat the simmering liquid into the yolk mixture to temper it, then return the entire mixture to saucepan, scraping the bowl with a rubber spatula. Discard vanilla bean.  Heat the mixture to a simmer over medium heat, beating constantly with whisk, 5 to 6 minutes or until mixture is thickened.  Remove from heat; beat in the coconut extract and butter. Pour into the cooled crust; press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight.  
Just before serving, beat the cream and sugar in a chilled bowl using electric mixer at medium speed until soft peaks form. Add the vanilla and continue to beat until slightly stiff peaks are formed. Spread or pipe the whipped cream over the chilled filling. Sprinkle 1/4 cup toasted coconut and shaved chocolate over the top. Store in refrigerator.

Homemade Marshmallow Creme

Wanted to make a new recipe for family home evening tonight and it calls for Marshmallow Creme and since it is Sunday I won't be going to the store.  So I went online and found a few substitutions.  Not sure which one I am gonna try just yet.....Here they are: 

you can make your own by heating 16 large marshmallows in a double boiler with two teaspoons of corn syrup. Heat the mixture slowly, and stir it frequently as it melts down to encourage even, uniform melting. This version of marshmallow creme should be a perfectly adequate replacement for the commercial version, although it may not be as shelf-stable; you should make it as needed.


Homemade Marshmallow Fluff/Cream

3 egg whites, room temperature
2 cups light corn syrup
1/2 teaspoon salt
2 cups sifted powdered (confectioner's) sugar
1 tablespoon pure vanilla extract
In large bowl of an electric mixer, add egg whites, corn syrup, and salt. Using your electric mixer on high speed, mix for approximately 5 minutes or until the mixture is thick and volume has almost doubled.
On low speed, add powdered sugar and mix until well blended. Add vanilla extract just until well blended.
Your homemade marshmallow fluff/cream is now ready to use in your recipes. Use immediately, or refrigerate in a covered container for up to 2 weeks.
Makes a large quantity.

Simply put the marshmallow in a large microwave bowl. 7 ounces of marshmallows or mini-marshmallows either one would equal 7 ounces of marshmallow cream.
Substitutions:
marshmallow creme = marshmallow fluff = Gently heat 16 ounces of marshmallows plus 1/4 cup corn syrup in a double boiler, stirring constantly; 10 large marshmallows = 1 C miniature marshmallows.

Start by heating the marshmallows a few seconds at a time, stirring. Not so much to heat them but to slightly melt. gently. Stir in the corn syrup. You will end up with marshmallows creme just like the recipes call for & just like the jar of marshmallow creme from the store.

2 egg whites

1 cup corn syrup
4 tablespoons sugar
1/2 teaspoon cream of tartar
1 tablespoon vanilla
Beat first four ingredients together over hot water for 7 minutes.
Add vanilla and beat until cool.

Chicken Tortilla Soup

Chicken Tortilla Soup
1lb. boneless skinless chicken breasts
1 medium onion, finely chopped (1/2 cup)
1 can (10 oz) diced tomatoes with green chiles, undrained
1 can (10 oz) Old El Paso® mild enchilada sauce
1 can (4.5 oz) Old El Paso® chopped green chiles
1 3/4 c. Progresso® chicken broth
1 c. frozen corn, thawed or canned
3 t. dried minced garlic
2 t. chili powder
1 1/2 t. ground cumin
1/2 t. salt
4 soft corn tortillas (5 to 6 inch), cut into 1-inch strips


Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Add all remaining ingredients.  Cover; cook on Low heat setting 6 to 7 hours.  Remove chicken; shred with 2 forks. Return to slow cooker; stir well to blend.

Garnish bowls of soup with chopped fresh cilantro, sliced green onions or crushed tortilla chips.

Cooking the corn tortilla strips in the soup the whole time it’s cooking adds a traditional flavor similar to masa.  OR if you want you can add them the last half hour.

Pergo Floor Cleaner.....and tile too!!

I was reading a website listing all the uses for vinegar...
I found this recipe....I tried it and I love it!!!  It works really well....no more streaks....and I don't have to dry my floor after mopping any more!!! 
I mixed this in my 1 quart spray bottle.  Sprayed it on my floor and microfiber mop pad.  Scrubbed my floor and that is it!!!!  Here is the mixture I used.....it just said to use equal parts vinegar, alcohol & water....

Pergo Floor Cleaner
1 1/4 c. white vinegar
1 1/4 c. rubbing alcohol
1 1/4 c. water
3 drops dishwashing liquid
Mix in 1 qt. spray bottle.  Spray and mop.  Use on pergo and tile - makes a great room deodorizer - great for fast cleanups too. 

Drop Sugar Cookies

I found this recipe and decided to give it a try.  It is a good recipe but not one you can roll out and use with cookie cutters.  I'm thinking it would be great for the White Chocolate Raspberry Bars I posted a few days ago.

Drop Sugar Cookies
Mix together:
1 c. margarine, softened
1 c. sugar
1 c. powdered sugar
Add:
1 c. oil
2 eggs
2 t. vanilla
3 c. flour
Mix well and add:
2 c. more flour
Roll into balls and flatten with a glass.  Bake at 350 for 11 minutes.  Frost with your favorite frosting.
Makes 4 dozen.

White Chocolate Raspberry Bars

Found this on the Pillsbury Website.  Looks like it could be a fun VALENTINE'S DAY recipe.

White Chocolate Raspberry Bars
1 roll (16.5 oz) Pillsbury Refrigerated Sugar Cookie Dough (or your own sugar cookie dough)

1 1/4 c. Hershey's Premier White Chips
1 jar (12 oz) Smucker's Seedless Red Raspberry Jam
1 t. Crisco Pure Vegetable Oil
Heat oven to 350 F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Sprinkle 1 cup of the white chocolate chips over crust; press firmly into dough.
Bake 16 to 20 minutes or until light golden brown. Spread jam evenly over crust. Bake 10 minutes longer. Cool completely, about 1 hour.
In small resealable food-storage plastic bag, place remaining 1/4 cup white chocolate chips and the oil; partially seal bag. Microwave on High 30 seconds. Squeeze bag until chips are smooth. If necessary, microwave 15 to 30 seconds longer. Cut small hole in 1 corner of bag.  Squeeze bag gently to drizzle white chocolate over bars. Refrigerate until chocolate is set, about 20 minutes. For bars, cut into 6 rows by 6 rows. Serve at room temperature.

Rocky Road Candy.....and Cathedral Windows

Mom used to make Rocky Road Candy but the recipe never made it in the cookbook.   She usually used almonds or peanuts when she made it.  I prefer almonds.  In the first recipe I think you could just stir it all together instead of layering it.  This is a newer recipe than the one I grew up making.   The second recipe is the one Mom used when I lived at home. 
I remember helping Mom make Cathedral Windows too.  They are similar but rolled in coconut and then formed it into a log and wrapped in waxed paper.  We sliced the log into serving pieces.  These were often made for Easter and Christmas Eve, sometimes Santa left with a log. 
I found a couple versions of Rocky Road Candy in her recipe file and the Cathedral Windows too......
here they are......

QUICK ROCKY ROAD CANDY
4 lg. bars of Hershey's chocolate - (can be Hershey's milk chocolate with almonds candy bars)
2 c. mini marshmallows
2 c. chopped nuts (walnuts, almonds, etc.)
Melt chocolate in double boiler. Add nuts. Butter a 10 inch square cake pan. Pour 1/3 of melted chocolate into cake pan. Add 1/2 of marshmallows; add second layer of chocolate; add 1/2 of marshmallows. Add third layer of chocolate. When cooled, it is ready to cut.

ROCKY ROAD SQUARES (I think this is the recipe Mom usually used)
3/4 lb. sweet chocolate
1/2 c. cream
100 mini marshmallows
1/2 c. chopped or broken nuts (almonds or peanuts)
1/2 t. vanilla
Melt chocolate with cream over hot water.  Stir occasionally.  Stir in marshmallows, nuts and vanilla.  Remove from heat.  Pour into greased 8x8 pan.  Let cool overnight.  Cut into squares. 
 
CATHEDRAL WINDOWS  (this recipe is in the Atkinson Cookbook on pg. 149)
1 bar German Sweet Chocolate
1/2 c. butter or margarine
1 c. sifted powdered sugar
1 egg beaten
10.5 to 16 oz. mini marshmallows
pkg. coconut
Melt together chocolate & butter in top of double boiler.  Stir.  Remove from heat and stir in powdered sugar and egg.  Add marshmallows and mix well.  Form into logs.  Roll in coconut and wrap in waxed paper.  Makes 3 logs.  Refrigerate until firm.  Slice and serve. 
 

Favorite Recipes of 2010 by Karla

This got started because of a recipe chain letter............I can't post just one recipe......I went to my recipe blog to find a recipe and decided to post my favorite new recipes from this year......and since I copied these from my blog....you get the story that goes with each recipe too.....If you were really wanting recipes you got them.....otherwise delete them......enjoy!!! Love, Karla

Hang on this is long............and yes all these recipes are already on here.....just not all together on one post...

At work I was asked to be incharge of the luncheon for the annual Support Specialist Meeting. I ordered the Costa Vida taco buffet and then wanted to make a dessert to go with it. On the web I typed in Mexican Dessert and several options popped up. I combined several recipes and came up with my own version. I reduced the fats, sugars and calories significantly but it still tastes good. Steve says, "This recipe is a keeper, probably one of my favorites". Since Steve is not a big dessert eater I think that comment says a lot. My first one I took to Jake's birthday party and everyone liked it. Then I doubled the recipe and made a jelly roll pan full for the luncheon. Everyone there really liked it and wanted the recipe too. So.....here it is!!

Karla's Cinnamon Cheesecake..........aka: Sopapilla Cheesecake
1 - 8 ounce package cream cheese, softened (reduced fat is ok)
1/2 c. sugar
1 t. pure vanilla
2 - 8 ounce cans refrigerated crescent rolls (reduced fat is ok)
1/4 c. sugar
2 t. cinnamon
3 T. butter, melted (could probably cut to 2T.)
3 T. honey
Beat together: the cream cheese, 1/2 c.sugar and vanilla until smooth and creamy. (If you don't beat it enough it will be hard to spread.)
Spray the counter and a rolling pin and roll one can of crescent roll dough into a 9x13 inch rectangle. Carefully lift and move the dough into a sprayed 9x13 inch pan. Spread the cream cheese mixture evenly over the dough. Roll the second can of crescent roll dough the same way you did the first can and place this piece of dough over the cream cheese mixture.
Pour melted butter over the top of the dough and spread over the dough.
Stir together 1/4 c. sugar and cinnamon and sprinkle over the butter.
Bake at 350 for 25 minutes, until golden brown. Remove from the oven and drizzle with honey while still hot. Cool completely in the pan before cutting. These are rich so I didn't cut too big of a piece. (9x13 = 16 servings)
For the jelly roll pan (Cookie sheet), I doubled the above recipe.
I baked it for 30 minutes and I cut it into 32 servings.
I also made it using my Cool Rise Roll Dough.......rolled really thin.....it worked and tasted good, but it is definitely better using purchased crescent roll dough. In a pinch it would work and is way cheaper to make this way. However, the TWINS say they like it best made with Cool Rise Dough.....you'll have to decide for yourself!

My daughter, Katie shared this one......
GRAPE SALAD
8 c. seedless red and/or green grapes
8 oz. sour cream (reg. or low fat)
8 oz. cream cheese (reg. or low fat)
1 t. vanilla
1/2 c. sugar (or splenda)
1 c. chopped pecans (or peanuts or walnuts)
1/2 c. brown sugar
Mix grapes together in bowl and set aside.
Mix together the sour cream, cream cheese, vanilla and sugar, beat well and set aside.
Mix together the nuts and brown sugar, set aside.
Place a layer of grapes in serving bowl. Top with a layer of sour cream mixture. Repeat layers once or twice more as desired, ending with the sour cream mixture on top. Sprinkle the nut mixture over the top and chill. Best if chilled overnight.
When Katie makes this she doesn't make the layers, but mixes the grapes with the sour cream mixture and sprinkles the nut mixture over the top.

For my Sweet 16 Garden Party last week I wanted to make something using fresh herbs because we were going to learn about herbs. After a little research and a few changes this is what I came up with. The girls liked it and so does my family. I definitely think this recipe is a keeper.
Herbed Cream Cheese
16 oz. cream cheese, softened (light is fine)
1/2 c. butter, softened
2 cloves minced garlic OR 3/4 t. garlic powder (my fresh garlic isn't quite ready to harvest)
2 T. each fresh herbs, chopped: dill, parsley, basil, thyme, lemon balm, chives (my basil isn't ready yet)
1/2 t. salt
1/8 t. pepper
1 t. grated lemon peel
1 T. lemon juice or milk, more if needed; for desired consistency ( iused Lemon juice)
Mix cream cheese & butter together. Add remaining ingredients and beat well. Form into a ball and chill for 2 hours. Decorate with fresh herbs at serving time. Serve with crackers.
I spread some of this on flour tortillas and rolled them up and sliced them into mini pinwheel sandwiches. They were really good too.

My 2 new crock pot favorites.....I love cooking in crock pots!!
Lemonade Chicken
Spray crock pot with cooking spray and put in: (3 to 4 ½ qt. Crock Pot)
4 chicken breasts
Mix together:
6 oz. frozen lemonade, thawed
3 T. brown sugar
1 T. vinegar
¼ c. ketchup
Pour over the chicken. Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
Thicken the liquid and serve over potatoes or rice.
Also made this in the roaster oven for our YW Fancy Nancy Dinner at Ward YW camp for 50 people. YUMMY!

Cherry Jubilee (Make any flavor you like)
Spray crock pot with cooking spray and dump in: (4 1/2 to 6 qt. Crock pot)
2 cans (21 oz. each) cherry pie filling
Sprinkle with:
1 yellow cake mix
Pour over:
½ c. melted butter or margarine
Cover and cook on HIGH for 2 hours or on LOW for 4 hours.
Serve with vanilla ice cream or whipped topping.

This recipe came from my "UTAH JAZZ FANS". Thanks Ellen & Sue!!! They say they make this before every Jazz game....
Speaking of Utah Jazz, I think I should share this story first. When Katie was playing basketball at Snow College and spending quite a bit of time with my sister Kristen and her family this happened one day. Tyler, Josh and Kelsey are in the driveway playing basketball. Tyler says, "I'm Michael Jordan", Josh says, "I'm Karl Malone", Kelsey says, "I'm Katie". That story makes me smile.....I love IT!!!!!
Katie and Kelsey still to this day share a special relationship that goes even deeper than basketball.
So here is the recipe.......
CARMELLOW CORN.........AKA: KARMELO MALONE CORN
1/2 c. butter or margarine
1/2 c. brown sugar
3 c. miniature marshmallows
2 qt. popped popcorn
nuts, optional
Microwave butter & sugar 1 to 2 minutes. Stir in marshmallows. Cook 1 more min. Pour over popcorn (and nuts). Make into balls or serve in bowls.
FAST, EASY, and GOOD!!!

Here is what $1 Million Dollars tastes like.......
The 2008 Pillsbury Bake Off Winner by Carolyn Gurtz!!!
98% out of 154 people said they would make these cookies again.
When Connor and I made them I found I needed more filling for the center balls. Next time I would use 1 c. peanut butter and 1 c. powdered sugar instead of 1/2 c. of each. Connor and Great Grandpa Atkinson really liked them!!!
DOUBLE DELIGHT PEANUT BUTTER COOKIES
1/4 cup Peanuts, finely chopped (originally called for dry roasted, I don't like dry roasted) OPTIONAL
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup JIF® Creamy Peanut Butter (I use 1 c.)
1/2 cup powdered sugar (I use 1 c.)
1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies, well chilled OR make the Peanut Butter Cookie Recipe on pg. 175 of the Atkinson Cookbook and use 2 1/2 c. peanut butter & powdered sugar for the filling & drizzle with melted chocolate (see details below)
DIRECTIONS
Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls. (1/2 a scoop with my smallest cookie scoop)
Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with CRISCO® Original No-Stick Cooking Spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
Now when I make these I use Craig's recipe for Peanut Butter Cookies found in the Atkinson Cookbook on page 175. This makes a big batch so when I make the filling for the middle I use about 2 1/2 c. peanut butter and 2 1/2 c. powdered sugar. I roll them into balls using 1/2 a scoop of my smallest cookie scoop. I don't usually add the peanuts. They are good but don't seem to stay on the cookies real well. These are a bit time consuming but they are very good. Last time I melted a few chocolate chips, stirred in a little oil to thin it and then put it in my pastry bag, then I drizzled a little chocolate over the top of them. It was a great finishing touch!!

Alisha Youngberg posted this recipe on facebook. I made them yesterday and they are really good. Thanks Alisha!!!
COCONUT BANANA MUFFINS
Stir together and set aside.
1 1/4 c. flour
1 t. baking powder
1/4 t. salt
Place in mixer bowl.
2 mashed bananas
1/2 c. butter or margarine
2/3 c. sugar
1 egg
1/2 t. vanilla
2/3 c. coconut (can save some out to sprinkle on top of batter if desired).
Beat well and then add dry ingredients, mix just until blended. Pour into sprayed muffin tins. Bake at 375 for 20 to 25 minutes. Makes 10-12 muffins.

this is my favorite salad we make at YW Camp.....great for summer!!!
BERRY FLUFF
2 lg. (32 oz) vanilla yogurt
16 oz. Cool whip
2 small pkgs. Vanilla instant pudding
2 pkgs. (6 cups) frozen berries, blueberries, raspberries, or even mandarin oranges

I made up this recipe for Lindsey's Twin's Baby Shower because I wanted something really gooey ....they were a hit!!
Gooey Carmel Cinnamon Rolls
Gooey Carmel
melt together in the microwave:
1/2 c. butter or margarine
1 c. brown sugar
Stir well and add 2 T. karo syrup. Stir and set aside.
Place cupcake papers on a cookie sheet and spray them with cooking spray and them put about 1 tablespoon of the Gooey Carmel mixture in each one.
Take one third of a batch of cool rise dough and roll into a rectangle (about 14x7 inches).
Spread with butter or margarine. Sprinkle with brown sugar and cinnamon. Roll up and slice into 10 cinnamon rolls and place one slice in each cupcake paper. Rise for about 20-30 minutes and bake at 375 for 15 minutes. Cool slightly and frost while still warm.
Frosting
1/3 c. melted butter or margarine
4 - 5 c. powdered sugar
1 t. vanilla
1/4 - 1/2 c. milk
Stir until desired consistency; adding more powdered sugar or milk as needed.
This is enough gooey carmel and frosting for a whole batch of cool rise dough; which makes about 30 cinnamon rolls or a cookie sheet full. You do not have to use the cupcake papers, and you can make them bigger if you want.

And here are a couple more ideas for your Cool Rise Dough....I taught another class .....Breakfast, Lunch or Dinner with one basic recipe......and dessert too....
Meatball Muffins
1/2 batch of Cool Rise Roll Dough
1/2 cup marinara sauce OR spaghetti sauce OR tomato sauce seasoned with Italian Seasoning
12 frozen cooked Italian style meatballs
½ c. grated mozzarella cheese, or cheese of choice
2 tablespoons butter, melted
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
extra sauce, if desired, and you may want to warm it
Spray counter lightly with non-stick cooking spray. Roll out a piece of dough (divide dough into 12 pieces, a 1½ inch ball) into a 5-inch circle. Place 1-2 tablespoons sauce in the center of each circle. Top with 1 meatball and sprinkle with cheese. Pull dough up around filling to completely enclose and pinch to seal. Place seam side down in a sprayed muffin tin, makes 12. Brush each one with butter and sprinkle with Parmesan cheese and Italian seasoning. Let rise 20-30 minutes and bake at 350 for 20-25 minutes. Serve warm with or without extra sauce.
Pizza
For a 12” pizza crust use 1/3 of a batch of dough. Spray a 12 inch pizza pan and roll dough out on the pizza pan forming a ridge around the outside edge. Bake at 400 for 5 minutes. Spread pizza sauce over the crust. Sprinkle with grated cheese, and whatever other toppings you like, sprinkle with a little more cheese. Bake at 350 for 12 to 15 minutes.
Hint: For a fresh fruit or fresh vegetable pizza cook the crust completely before adding toppings. Bake at 400 for 5 minutes. Remove from oven and gently press down all the bubbles. Return to oven for 10 to 15 minutes.
Steve loves these!! And they are fast and easy too!!

German Chocolate Pizza
1/3 of a batch of Cool Rise Roll Dough
14 oz can sweetened condensed milk
1 cup chopped walnuts or pecans
1 cup shredded coconut
1 1/2 cups milk chocolate chips
Spray a 12 inch pizza pan and roll dough out on the pizza pan forming a ridge around the outside edge. Bake at 400 for 5 minutes. Spread about ½ (or less) of the can of sweetened condensed milk over the crust, sprinkle with nuts, coconut, chocolate chips and drizzle the remainder of the sweetened condensed milk over the top. Bake at 350 for 12-15 minutes.

This recipe just came from my cousin, Eilleen. I roll my Cool Rise Roll Dough real thin. If you want a fun Easter Story Cookie Recipe see pg. 162 in the Atkinson Family Cookbook.
HAPPY EASTER!
"I received this recipe and the scripture activity that I have included and thought some of you might want to use it or pass it on. What a wonderful way to remember and celebrate Jesus Christ.
May you all have a blessed Easter and year.
Love,
Eilleen Whiteley Waddell"

Resurrection Rolls
Yield 8 rolls
* 1 (10 ounce) can refrigerated crescent dinner rolls (or Rhodes dinner rolls dough, thawed)OR Cool Rise Roll Dough
* 8 large marshmallows
* 1/4 cup melted butter
* 2 tablespoons ground cinnamon
* 2 tablespoons white sugar
1. Preheat oven to 400 degrees F Lightly grease a baking sheet.
2. Separate crescent rolls into individual triangles.
3. In a small bowl, mix together cinnamon and sugar.
4. Dip a marshmallow into melted butter, then roll in sugar
mixture. Place marshmallow into the center of a dough triangle.
Carefully wrap the dough around the marshmallow. Pinch the seams
together tightly to seal in marshmallow as it melts. Place on a baking
sheet. Repeat. (If using Rhodes rolls, allow to rise. If you would
like, make these the night before and "seal" them in the oven overnight to rise.)
5. Bake in a preheated oven until golden brown, about 15 minutes.
Talk about how the marshmallow represents Christ's body. The butter
and cinnamon sugar can represent the oils and dressings that the body
was prepared with. Have the children wrap the marshmallows, but make
sure that you check that all of the seams are sealed, use a little
water for spots that aren't sticking well. Place them on a cookie
sheet and after you put them in the oven and shut the door, place a
piece of tape over the door to represent how the tomb was "sealed".
When the rolls come out of the oven they will be hollow inside, just
as the tomb where Christ was laid was found empty. Have a blessed Easter.
The Savior's Last Week
Saturday- Raising of Lazarus Jn 11:1-46
Sunday (one week before Easter)- Christ's Triumphal Entry: Mt 21:1-11,Mk 11:1-10, Lk 19:29-44, Jn 12:12-19
Monday- Jesus cleanses the Temple: Mt 21:12-13, Mk 11:15-18
Tuesday- Jesus teaches in the Temple, is anointed: Mt 21:28 - 23:29,
Mk 12:1-44, Lk 20:9 - 21:4, Jn 12:2-11
Wednesday- Enemies plot against Jesus: Mt 26:14-16, Mk 14:10-11, Lk 23:3-26
Thursday- The Last Supper: Mt 26:17-29, Mk 14:12-25, Lk 22:7-20, Jn 13:1-38; Gethsemane: Mt 26:36-46, Mk 14:32-42, Lk 22:40-46; Jesus' arrest and trial: Mt 26:47 - 27:26, Lk 22:22 - 23:25, Jn 18:2 - 19:16
Friday- Christ is crucified: Mt 27:27-56, Mk 15:16-41, Lk 23:26-49, Jn 19:17-30; Christ is buried: Mt 27:57-66, Mk 15:42-47, Lk 23:50-56, Jn 19:31-42
Saturday- Christ is in the Spirit World: D&C 138:12-19, 1 Peter 3:19
Easter Sunday- The empty tomb: Mt 28:1-10, Mk 16:1-8, Lk 24:1-12, Jn 20:1-10; Mary at the tomb: Mk 16:2-13, Jn 20:11-18; Jesus appears to disciples: Mk 16:14, Lk 24:36-43, Jn 20:19-25

And yes I saved the best for last......I think this recipe has lots of possibilities!! It is a definite keeper!! Baking the cheesecake in water really made it creamy and wonderful. Before when I have baked cheesecakes I felt like the texture was weird and dry...not this one!!
Chocolate Raspberry Cheesecake
1 1/2 c. cream filled chocolate sandwich cookie crumbs
2 T. melted, butter
4 - 8 oz. pkgs. cream cheese, softened
1 1/4 c. sugar
1 c. sour cream
1 t. vanilla
3 eggs, lightly beaten
9 oz. semi-sweet chocolate pieces (1 1/2 c.)
1/2 c. raspberry jam
TOPPING - (AKA: Ganache)
6 oz. semi-sweet chocolate pieces (I prefer milk chocolate - 1 c.)
1/3 c. heavy whipping cream (I added 1 T. corn syrup & 1/2 t. vanilla)
optional: fresh raspberries & whipped cream OR make a raspberry sauce
Place a greased 9 in. springform pan on a double layer of heavy duty foil. Securely wrap foil around pan.
Combine cookie crumbs and butter, press into bottom of prepared pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs, beat on low just until combined. Set aside 1 1/2 cups of batter and pour remaining batter over crust.
In a microwave bowl melt chocolate on 50% power stirring every minute until melted. Stir in jam until well blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter - do NOT swirl. (NEXT TIME I THINK I WILL SWIRL IT) Place springform pan in a large baking pan and fill large outer pan with 1inch of hot water.
Bake at 325 for 65 to 75 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen, cool 1 hour longer.
For topping place, chocolate pieces in small bowl. In a saucepan heat cream just to a boil. Pour over chocolate, whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream and serve.
I made it again. This time I did swirl in the chocolate. Just make sure you swirl carefully so as not to disturb the crust. I also made a raspberry sauce to pour over it. I used milk chocolate this time and it didn't melt as good as the semi-sweet and it wasn't pretty and shiny like before.....but it was yummy!!

One last thing I want to remember.....that I discovered this year!!!
When making cupcakes......Make cream cheese brownie cream cheese mixture....drop 1 small cookie scoop full into cupcake papers that have been filled half full with cake batter of your choice.  Then bake.  The cake surrounds the cream cheese filling making a self filled cupcake.....easiest way to fill a cupcake!!!  and so YUMMY!!!

So there you have my favorite new recipes of 2010......Happy New Year!!!! Karla

Vanilla dipped candy canes

I was a Hickory Farms and they were handing out samples of their vanilla peppermint rosebud candies.  They were yummy!! 

Later that day while shopping I discovered a pile of vanilla melts and candy canes.

So I purchased a bag of vanilla melts and several boxes of candy canes and made my own version....

I even made some roses using my wedding mint molds. 

I gave these to all the YW as shepherds staffs to go with my Christmas Lesson on the shepherds.

Pretzel Turtles

Cindy says, "My favorite holiday treat to make this year - Pretzel Turtles - I got it from the checkout lady at Winco! You need - mini pretzels, rolos candy, and pecan halves. Heat oven to 200, place an unwrapped rolo on each pretzel and set in warm oven for three to four minutes. Take out of oven and press a pecan half onto each. Let cool; ready to serve or share."

Perfect Rice....in the oven

For a foolproof side of rice.....try this!
Perfect Rice
Combine in 3 qt. covered casserole dish:
1 c. rice
1 3/4 c. hot water or chicken broth
1-2 t. salt or bouillon (according to taste)
Put on lid and bake at 400 for 20 minutes.  Stir and serve. 

Peanut Butter Balls

Here's a new twist to the old version.....add a couple spoonfuls of nutella....really delicious!!

Peanut Butter Balls

1 c. butter, softened
2 c. creamy peanut butter
1/2 c. nutella (this is the added ingredient, makes them extra delicious) 
7-1/2 c. (2 pounds) confectioners' sugar
1-1/2 pounds chocolate candy coating, coarsely chopped
In a bowl, cream the butter, peanut butter and nutella. Gradually add sugar; mix well. Shape level tablespoonfuls into balls; set aside. In a saucepan over low heat, melt candy coating. Dip peanut butter balls in chocolate; place on waxed paper to harden. Yield: 7 dozen.

Holiday Cheesecake

This one from Taste of Home looks especially yummy!!

Holiday Cheesecake
1-1/2 c. graham cracker crumbs

1/2 c. pecans, toasted and finely chopped
2 T. light brown sugar
6 T. butter, melted
FILLING:
4 -8 oz. packages cream cheese, softened
1 c. sugar
1 T. pure vanilla
4 eggs, lightly beaten
1 c.  miniature semisweet chocolate chips
TOPPING:
2 c. (16 ounces) sour cream
1/4 c. sugar
Assorted candies
Place an ungreased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine cracker crumbs, pecans and brown sugar; stir in butter. Press onto bottom and 1-1/2 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack.
In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in chocolate chips. Pour into crust. Place in a larger baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 1-1/2 hours or until center is just set and top appears dull. In a small bowl, combine sour cream and sugar until smooth; spoon over hot cheesecake and spread to cover. Bake for 5 minutes longer or until topping is just set.
Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with candies. Yield: 16 servings.