Snickers Salad

Yesterday we had a Stake Auxiliary Presidencies luncheon at Sheri Probst's home.  Meagan Garner brought this salad.  It was the hit of the day!!   YUMMY!  Call it salad, call it dessert, we ate it for both!!

Snickers Salad
1 small package (3.4 ounces) instant vanilla pudding mix

• 8 oz. frozen whipped topping, thawed
• 6 cups (4 large apples) chopped
• 4 Snickers candy bars (2.07 ounces each), cut into 1/2-inch pieces

Mix together the pudding mix and whipped topping. Fold in

• apples and candy bars. Refrigerate until serving. 

Veggie Chips

Well apparently the latest craze is veggie chips.  They are on the shelves of every grocery store these days. Since I have had an excess of zucchini and cucumbers lately I have been making my own dried veggie chips.  I think they are quite good!!

Zucchini Chips
Slice zucchini thinly and place on dryer trays.  Spray lightly with canola oil or olive oil.  Sprinkle with salt or garlic salt or whatever seasoning you prefer.  Dry until crisp.  (I am gonna sprinkle my next batch with powdered jello.)

Cucumber Chips
Slice cucumbers thinly and place on dryer trays.  Spritz with apple cider vinegar.  Sprinkle with salt and dill weed.  Dry until crisp.

Real Cheesecake

Kara asked me to make a real baked cheesecake for Justin's birthday.....this is what I came up with.  Hope he likes it.

Real Cheesecake

Cover outside of 11 inch springform pan with 2 layers of foil.

Mix together in springform pan and press firmly into bottom of pan.

1 1/4 c. graham cracker crumbs

1/4 c. sugar

1/3 c. melted butter

In mixer bowl beat until fluffy.

20 oz. cream cheese

Gradually beat in.

14 oz. sweetened condensed milk

Add & mix well.

4 eggs

1/4 c. lemon juice

Pour over prepared graham cracker crust.

Fill a large deep jelly roll pan half full of water and place springform pan in the water.  Place in oven at 350 for 50 to 60 minutes or until set.  Cool for 1 hour.  Refrigerate for at least 4 hours. Serve plain or with fruit sauce or pie filling.  

Zucchini-Oat Chocolate Chip Cookies

Zucchini-Oat Chocolate Chip Cookies

1 1/2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup packed light-brown sugar
1 large egg
1 1/2 tsp vanilla extract
1 1/2 cups shredded zucchini (from about 1 - 1 1/2 medium)
1 cup quick oats
3/4 cup chopped pecans or walnuts
1 2/3 cups semi-sweet chocolate chips

In a mixing bowl whisk together flour, cinnamon, baking soda and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and brown sugar until creamy. Mix in egg and vanilla extract. Add zucchini and with mixer set on low speed, slowly add in flour mixture. Stir in oats, walnuts and chocolate chips.  Shape dough into balls, 2 Tbsp each, on sprayed baking sheets.  Bake at 350 for 11 - 14 minutes until edges are lightly golden. Cool on baking sheet 2 minutes then transfer to a wire rack to cool completely. Makes about 2 dozen.

Recipe Source: adapted with slight changes from Nestle

Chicken & Rice Casserole

Chicken & Rice Casserole

1 package of boneless chicken (dark meat)

2 cups of rice

1 can cream of chicken soup

1 can green beans

2 to 3 T butter to taste 

Cook the rice and mix it with the cream of chicken soup, butter and green beans in a big bowl. Place the chicken in a casserole dish. Pour rice mixture over the chicken and bake at 350 until chicken is fully cooked. 

Best Taco Casserole

A recipe shared by my friend Ellen Grunig...

Best Taco Casserole
1 pound ground turkey (or ground beef)
1 packet taco seasoning mix
3/4 cup water
1 can (16 oz.) diced tomatoes
1 can (16 oz.) pinto beans, drained & rinsed
2 cups tortilla chips or broken taco shells
1 cup shredded cheddar cheese
4 green onions
1 red bell pepper, diced
1 cup lettuce, chopped:
Cook ground meat in skillet until browned. Drain. Add taco seasoning packet and water. Cook about 5 minutes or until sauce is thickened. Add diced tomatoes. Bring to a boil. Reduce heat. Cover and simmer about 10 minutes stirring occasionally.
Add pinto beans. Cook uncovered another 5 - 10 minutes or until liquid from tomatoes is reduced.
In an ungreased 2-quart casserole dish, place broken tortilla chips or taco shells. Top with beef mixture. Sprinkle with cheese. Microwave about 3 minutes to melt cheese.
Top with lettuce, green onions, and red bell pepper. Serve warm.

Caramel Microwave Popcorn

Years ago I gave this recipe to my friend, Sherri Walton.  She made it for our Family Home Evening Treat tonight and I got the recipe back.....

Caramel Microwave Popcorn
Place 4 quarts of popped popcorn in a large paper grocery sack.
1 cube butter
1/4 c. karo
1/2 c. brown sugar
1/2 t. salt
Microwave on High for 2 minutes. Stir.  Microwave 2 more minutes.
Add: 1/4 t. vanilla & 1/4 t. baking soda
Stir. Pour over popcorn in paper sack.  Shake.  Microwave for 1 1/2 minutes.  Shake.  Microwave 1 1/2 minutes more.  Shake.  Microwave 30 seconds more.

Sweet Pulled Pork & more......Costa Vida Style

We are getting ready for the Atkinson Reunion this weekend.....Justin has agreed to take care of Pulled Pork for sandwiches on Saturday.  A few ideas for him....

Sweet Pulled Pork for a Crowd

Makes 100 4 oz servings or sandwiches; 12 hours
1 C Brown sugar
1/2 C Cocoa powder
6 Tbs Chili powder
4 Tbs Cumin
6 Tbs Salt
4 Tbs Black pepper
25 lbs Pork loin, boneless
5 cans Diced tomatoes (28 oz)
5 Onions, diced
100 sandwich buns
1 gallon BBQ sauce

Make rub, season loin
In a bowl mix together brown sugar, cocoa powder, chili powder, cumin, salt and pepper. Sprinkle over and rub into loin with hands until loin is completely covered, set aside for 30 minutes and let marinate.

Sear loin, prepare cookers
In a large pan over medium-high heat sear loin in olive oil (1 or 2 at a time). Mix together tomato, onion in large roasters or crock pots.

Cook loin, shred
Place seared loin on top of vegetable mixture in slow roasters or slow cookers. Cover and cook on low for 10 hours. Remove lid and shred loin with a fork, then stir together meat, juices and vegetables.

Make sandwiches
Place a portion of pork on a sandwich bun 

Sweet Pork Barbacoa
2 pounds pork (I like to use the pork butt – my butcher concurs)
2 cans Coke (NOT diet)
1/2 c. brown sugar
1/2 tsp garlic salt
1/4 c. water
1 can diced green chiles
3/4 can enchilada sauce (I used Old El Paso)
1 c. brown sugar
Put the pork in a reclosable bag to marinate, pour in one of the cans of Coke and 1/2 c. brown sugar. Marinade for a few hours or overnight. (I’ve done both…they both work.)
Drain marinade and put pork, 1/2 can of Coke, water, and garlic salt in crock pot on high for about 3-4 hours. Remove pork from crock pot, drain off liquid, shred pork. (I use twoforks because I’m too impatient to wait until it’s cool.)
Mix together (in a bowl or in the blender) other 1/2 can of Coke, can of chiles, enchilada sauce and brown sugar.
Put shredded pork back in the crock pot, cover with sauce, heat just until warmed through.

SWEET PORK
2 pounds pork (we like to use boneless pork ribs)
3 cans Coke (NOT diet)
1/4 c. brown sugar dash garlic salt
1/4 c. water 1 can diced green chilies
3/4 (1ooz) can red enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar Put the pork in a heavy duty Ziploc bag to marinade.
Add about a can and a half of coke and about
1/4 c. of brown sugar.
Marinade for a few hours or overnight. Drain marinade and put pork,

1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don’t let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little. Put shredded pork and sauce in crock pot and cook on low for 2 hours. That’s it!

CILANTRO-LIME RICE
1 c. uncooked rice
1 tsp. butter
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth 1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

CILANTRO RANCH
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced (I boiled it)
1/2 bunch of fresh cilantro
1 clove garlic juice of
1 lime
1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds) Mix all ingredients together in the blender. That’s it!

Crock Pot Mashed Potatoes

Crock Pot Mashed Potatoes

5 lbs. red or yukon gold potatoes, cut into chunks (peeled or not)
1 Tbsp. minced garlic
2 cubes chicken bouillon
8 oz. container sour cream
8 oz. pkg. cream cheese, softened
1/2 cup butter, softened
salt and pepper to taste

Bring a large pot of salted water to a boil. Add potatoes, garlic and chicken bouillon cubes. Cook potatoes until tender but still firm, about 15 minutes. Drain, reserving a little of the cooking water.

Mash potatoes with sour cream and cream cheese, adding reserved cooking water to reach desired consistency. Transfer to a 4 quart crockpot, cover, and cook on low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.

Jewelry Cleaner

Homemade Jewelry Cleaner

1 tablespoon salt
1 tablespoon baking soda
1 tablespoon dish detergent
1 cup water
1 piece aluminum foil

Directions:
1. Heat water in the microwave for 1 or 2 minutes.
2. Cut a piece of aluminum foil that roughly covers the bottom of a small bowl (like a cereal bowl).
3. Pour hot water into bowl. Place salt, soda, and dish washing liquid into bowl. Place jewelry on top of foil and let it sit for 5 to 10 minutes. Rinse jewelry in cool water and dry jewelry completely with soft cloth. Discard solution after use and make a new batch next time.
4. According to wire-sculpture.com, "this works well for gold-filled, brass, german (nickel) silver, and sterling silver. I have even cleaned jewelry with freshwater pearls, shell cameos and mother of pearl with no problem.".

From Scratch Casserole

Maybe Steve would like this version of Tuna Casserole???  Especially if I leave out the word Tuna!!

From Scratch Casserole
1/2 cup butter, divided
1 (8 ounce) package uncooked medium egg noodles
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
1/4 cup all-purpose flour
2 cups milk
salt and pepper to taste
2 (6 ounce) cans tuna, drained and flaked or cooked & shredded chicken
1 cup frozen peas, thawed
3 tablespoons bread crumbs
2 tablespoons butter, melted
1 cup shredded Cheddar cheese

1. Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
2. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
3. Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender and most of the liquid has evaporated.
4. Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, vegetable mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Homemade Cheesy Hamburger Helper

Dinnertime since the fire is kinda haphazard......the other night Steve said, " I think you need to buy some hamburger helper." Maybe that is a clue as to just how bad dinnertime has really been. Since I didn't want to go buy a box of hamburger helper.....I came up with this......

Steve did love this and said, "You need to make this again, it is way better than the stuff in a box".

Homemade Cheesy Hamburger Helper
1 lb lean hamburger meat
1 pkg taco seasoning (2 T.)
1 can Rotel tomatoes and green chilies or petite diced tomatoes (I used 10 oz. salsa)
2 cups beef broth or water (I used 1 1/2 c.water & 1 T. Kitchen Bouquet)
1 cup elbow macaroni (I used 1 1/2 c.)
Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender.

Meanwhile, make the cheese sauce….

2 Tablespoons butter
2 tbsp flour
3/4 cup milk (or cream)
1 cup shredded cheddar cheese
1/2 tsp salt
1/2 tsp pepper
Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.

Spaghetti Pie

Spaghetti Pie
1/2 box spaghetti (about 9 oz)
2 tbsp butter
2 eggs beaten
1/2 cup gruyere cheese grated or Parmesan
1 1/2 cups cottage cheese
1 1/2 lbs of ground beef
1 medium onion chopped
2 cloves garlic finely chopped
1/2 red pepper chopped
1/2 yellow pepper chopped
1 can tomatoes (28 oz) drained and chopped
1 can tomato paste (6 oz)
1 tsp sugar
2 tbsp fresh oregano (or 1 tsp dried)
1/2 tsp salt
1 tsp pepper
1 1/2 cups mozzarella cheese shredded
Brown ground beef with onions, garlic and peppers.
Add tomato paste and diced tomatoes, combine well.
Add sugar, oregano. Season with salt & pepper.

Prepare the spaghetti according to directions on box. (Don't overcook)
Drain and return to pot.
Mix in butter, eggs and gruyere cheese.
Grease 10" pie plate, put spaghetti mix into pie plate. This is your "crust"
Spread cottage cheese on top of spaghetti crust.
Spoon ground beef mixture on top of cottage cheese layer.
Bake uncovered for 20 minutes at 350 degrees. Then top with mozzarella and bake for an additional 5-10 minutes until cheese is melted and bubbly.

Oven Tacos

Oven Tacos
2 lbs hamburger
1 small onion diced
1 small can diced green chilies
1 recipe for Homemade taco seasoning (below) or 3-4 T. Taco Seasoning
8 oz. tomato sauce 
16 oz. refried beans 
2 c. shredded reduced fat Colby-jack cheese 
18-20 hard taco shells 
Optional Condiments- Lettuce, Tomato, Salsa, Guacamole, Sour Cream 
Preheat the oven to 400 degrees.  
In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny. 
Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish (OR check out The Taco Rack), standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through. 
Remove from the oven and top with any optional condiments for serving. 

Taco Seasoning
1 T. chili powder
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. crushed red pepper flakes
1/4 t. dried oregano
1/2 t. paprika
1 1/2 t. ground cumin
1 t. salt
1 t. pepper
In a small bowl, mix all together. Store in an airtight container.
Enough seasoning for 2 lbs of meat with a little water mixed in. 

Baked Sweet & Sour Chicken

I found this on pinterest a few days ago.  It is almost the same as the Tiny Spicy Chicken!! 

Baked Sweet & Sour Chicken
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
1/2 cup cornstarch
2 large eggs, beaten
1/4 cup vegetable oil
SWEET AND SOUR SAUCE
3/4 cup granulated sugar
1/2 cup apple cider vinegar
1/4 cup ketchup
1 tablespoon soy sauce
1/2 teaspoon garlic powder

Preheat oven to 325 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
To make the sauce, whisk together sugar, vinegar, ketchup, soy sauce and garlic powder in a large bowl; set aside.
In a large bowl, season chicken with salt and pepper, to taste. Sir in cornstarch and gently toss to combine. Working one at a time, dip the chicken into the eggs.
Heat vegetable oil in a large saucepan. Add chicken and cook until golden brown, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
Add chicken to prepared baking dish. Top with sweet and sour sauce. Place into oven and bake until the sauce has thickened, about 55 minutes, turning over every 15 minutes to evenly coat the chicken.
Serve immediately.

Tiny Spicy Chicken

I talked to Sue tonight as we are planning our menu for our Sturgeon fishing trip.  She said she was doing Tiny Spicy Chicken.  I said I never heard of it....then I found this!  >>> If you aren't from Cache Valley, you may not know what tiny spicy chicken is ... it's a favorite at practically all the Chinese restaurants--  This is a GREAT copycat recipe.  I will have to see if this is the same recipe Sue has???

Baked Tiny Spicy Chicken
3 lbs. boneless, skinless chicken breasts,cut into 1.5-inch cubes
garlic salt
2 eggs, beaten
cornstarch
oil for frying

Sauce: 
2 t. Sambal chili paste
1 c. ketchup
dash salt
8 T. brown sugar
2 c. sugar
4 t. soy sauce
1 c. chicken broth
1 c. white vinegar

Sprinkle chicken with garlic salt and let sit for 1 hour in the refrigerator. After an hour, dip chicken into eggs and then into cornstarch. Fry chicken pieces until golden brown in oil that has been heated to 350 degrees. Place chicken in a greased 13 x 9 dish.

Mix sauce ingredients in a saucepan. Cook over medium heat until sugars are dissolved. Pour over chicken and bake uncovered at 325 degrees for one hour, turning chicken every 15 minutes.

Chocolate Mousse Crunch Cake with Ganache

http://www.ourbestbites.com/2010/03/chocolate-mousse-crunch-cake/

Chocolate Mousse Crunch Cake  by Our Best Bites

1 package Duncan Hines Devil’s Food Cake
1 recipe (give or take a little) Chocolate Ganache
Crushed Heath bars or a bag of chocolate-covered Heath bits
1 t. unflavored gelatin
1 T. cold water
2 T. boiling water (just heat it in a small bowl in your microwave)
1/2 c. sugar
1/4 c. unsweetened cocoa powder
1 c. whipping cream
1 t. vanilla

Bake cake according to cake mix instructions in 2 8″ round pans. Allow to cool and set aside. This can be done several days in advance; just freeze the cakes when you’re done.

In a small bowl, combine gelatin and cold water and allow to stand for about 1 minute. While gelatin is softening, bring 2 Tbsp. water to a boil in the microwave. Whisk into the softened gelatin and allow to cool slightly.

In a medium mixing bowl, combine sugar, cocoa powder, whipping cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin mixture and refrigerate for 30 minutes.

Prepare ganache.
Super Easy Chocolate Ganache  by Our Best Bites
8 oz. semi-sweet or dark chocolate
8 oz. heavy cream
Combine chocolate and heavy cream in a microwave-safe bowl. Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and can be whisked and incorporated into the cream. Be sure and scrape the sides and bottom to make sure you don’t find any globby bits of chocolate when you start working with it.
The ganache will thicken as it cools, so if it’s a little too thin for you, hang tight and it will be ready pretty quickly. When it’s completely cool, it will be thick and fudgy and can be used like frosting. Store in an airtight container. You can reheat it to achieve your desired consistency.


With a serrated knife, carefully slice the dome-iest part of each cake layer off so the layers are level. Place one layer on the serving plate and spread about 1/2 of the chocolate mousse over the cake. Sprinkle with Heath bits.

Place second layer on top of Heath bits.

Spoon ganache over the top layer, allowing it to drip down the sides. Sprinkle with additional Heath bits and refrigerate until ready to serve.

Old Fashioned Chocolate Cake & Frosting

Our Best Bites  -   Don’t make the frosting until the cakes are cooled, and use the frosting as soon as it is ready. If the frosting gets too stiff to spread easily, wrap the mixer bowl with a towel soaked in hot water and mix on low until frosting is creamy and smooth. Refrigerated leftover cake should sit at room temperature before serving until the frosting softens.
http://www.ourbestbites.com/2011/05/old-fashioned-chocolate-layer-cake/

Old-Fashioned Chocolate Layer Cake
3/4 c. butter, very soft, plus extra for greasing pans
1 3/4 c. all-purpose flour, plus extra for dusting pans
4 oz. unsweetened chocolate, coarsley chopped
1/4 c. dutch-processed cocoa powder
1/2 c. hot water
1 3/4 c. sugar
1 1/2 t. baking soda
1 t. salt
1 c. buttermilk
2 t. vanilla extract
4 large eggs, plus 2 large egg yolks
Adjust oven rack to middle position; heat to 350 degrees. Grease two 9-inch round by 2 inch high cake pans with butter; dust pans with flour and knock out excess. Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate ins melted, about 2 minutes. Add 1/2 cup sugar to chocolate and stir until glossy, 1-2 minutes. Remove bowl from heat and set aside to cool.

Whisk flour, baking soda, and salt in medium bowl. Combine buttermilk and vanilla in small bowl. In bowl of stand mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 C sugar, increase speed to high, and whis until fluffy and lightened in color, 2-3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30-45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter 1 tablespoon at a time, mixing about 10 seconds after each addition. Add about 1/3 of flour mixture; followed by half of buttermilk mixture mixing until incorporated after each addition (about 15 seconds.) Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated.) Scrape down sides of bowl and add remaining flour mixture; mix at medium low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.

Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25-30minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45-60 minutes.

Old-Fashioned Chocolate Frosting
16 oz. semi-sweet chocolate, finely chopped (or 2 1/2 c. semi-sweet chocolate chips)
1/2 c.  butter
1/3 c. granulated sugar
2 T. corn syrup
2 t. vanilla extract
1/4 t. salt
1 1/4 c. cold heavy cream
Melt Chocolate in heatproof bowl set over a saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and set aside. Meanwhile, heat butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4-5 minutes. Add melted chocolate, butter mixture, and cream to clean bowl of stand mixer and stir to thoroughly combine.
Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1-2 minutes (frosting should be 70 degrees). Place bowl on stand mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1-2 minutes. Stir with rubber spatula until completely smooth. *If you find after beating, your frosting is still too soft for your liking, try chilling in the fridge until it sets up a little more.

Hawaiian Cake & Cream Cheese Frosting

In March we had our Stake RS Birthday Event.  We had a great assortment of Birthday Cakes for dessert!! It was a fun event with some of the yummiest cakes ever!!!  This one was my favorite!!  So moist and delicious.  Carla White was kind enough to share her recipe with me.

Hawaiian Cake

Stir together:
2 cups sugar
2 cups flour
2 tsp soda
Mix in:
2 eggs
20 oz. can of crushed pineapple
Stir in:
1 cup coconut
chopped walnuts
Pour batter into sprayed pans (a 9x13 or 2 8" rounds).   Bake 350 degrees for 35 minutes.
Cream Cheese Frosting
1 cube melted butter
1 tsp vanilla
1 cream cheese
1 lb powdered sugar

Strawberry Salad Dressing

It has been a long time since I have posted...our home fire has taken all my time and energy.    But it was nice to finally post a couple recipes yesterday.  The construction on our home has finally begun and most of my replacement lists have been turned in.  There is still much work ahead but maybe a short break or a little time to think about something else.  It has been a long 11 weeks!  Shortly after the fire, Janet brought me a salad with this yummy dressing on it.  It was so good with a super strawberry flavor, I just had to have the recipe.  Janet said she got the recipe from her daughter in law, Aryn.  This is especially great over fresh spinach and sliced strawberry salad.  I think I would throw in a tablespoon of poppy seeds in after blending it up and sprinkle the salad with sliced almonds.  Paula Deen adds a sliced cucumber to her salad greens, Janet added some mandarin oranges and I have also seen sliced red onions and craisins sprinkled in too.  Lots of possibilities!!

Strawberry Salad Dressing
1 c. olive or canola oil
1 c. sugar
6 lg. strawberries (fresh is best but frozen works)
1/2 t. black pepper
1 t. kosher salt or 3/4 t. salt
1/2 t. dried parsley
1/2 c. apple cider vinegar
Place all ingredients in blender and blend.  Refrigerate.