Caramel Apple Salad

Caramel Apple Salad

• 1 small pkg. butterscotch instant pudding mix
• 16 - 20 oz. can crushed pineapple, drained
• 8 oz. container Cool Whip, thawed
• 1 c. chopped walnuts
• 4 large apples, chopped (use a variety of red and green apples for appeal)

Add pudding mix to the drained pineapple and stir well.  Add the Cool Whip, walnuts and apples and stir.  Refrigerate for 2 hours before serving.

Sweet & Sour Pork

tThis one takes a little work, but it's well worth it!  YUM!  From my Betty Crocker cookbook.

Sweet-and-Sour Pork

Makes  8  servings

• 2 pounds pork boneless top loin
• Vegetable oil
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1/2   cup cold water
• 1/2 teaspoon salt
• 1 egg
• 1 can (20 ounces) pineapple chunks in syrup, drained and syrup reserved
• 1/2 cup packed brown sugar
• 1/2 cup white vinegar
• 1/2 teaspoon salt
• 2 teaspoons soy sauce
• 2 medium carrots, cut into thin diagonal slices
• 1 garlic clove, minced
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1  medium green bell pepper, cut into 3/4-inch pieces
• hot cooked rice

1. Trim excess fat from pork. Cut pork into 3/4-inch pieces.
2. Heat 1 inch oil deep fryer or Dutch oven 360ºF.
3. Beat flour, 1/4 cup cornstarch, 1/2 cup cold water, 1/2 teaspoon salt and the egg in large bowl with hand beater until smooth. Stir pork into batter until well coated.
4. Add pork pieces, one at a time, to oil. Fry about 20 pieces at a time about 5 minutes, turning 2 or 3 times, until golden brown. Drain on paper towels; keep warm.
5. Add enough water to reserved pineapple syrup to measure 1 cup. Heat syrup mixture, brown sugar, vinegar, 1/2 teaspoon salt, the soy sauce, carrots and garlic to boiling in Dutch oven; reduce heat to low.
6. Cover and simmer about 6 minutes or until carrots are crisp-tender. Mix 2 tablespoons cornstarch and 2 tablespoons cold water; stir into sauce.
7. Add pork, pineapple and bell pepper. Heat to boiling, stirr constantly. Boil and stir 1 minute. Serve with rice.

Makes 8 servings (about 2 cups each)

Pork Chop Skillet Meal

It's an all-in-one!  My family enjoyed it.

Pork Chop Skillet Meal

• 4 - 6 pork chops
• 1 small onion, chopped
• 1 Tbsp. vegetable oil or butter
• 4 medium potatoes, cubed
• 1 - 1 1/2 c. sliced carrots
• 4 oz. can mushrooms, drained
• 1 can condensed cream of celery soup
• 1/2 c. water
• 1 tsp. salt
• 1/2 - 1 tsp. thyme

In large skillet, brown chops and onion in oil or butter, drain.  Top with the potatoes, carrots, and mushrooms.  Combine rest of ingredients and pour over vegetables.  Bring to a boil.  Reduce heat, cover and simmer 25 - 30 minutes until vegetables are tender.

Blueberry Cream Dessert

One of my favorites!

BLUEBERRY CREAM DESSERT

• 1 1/3 sticks butter
• 1 1/4 c. flour
• 2 tsp. sugar
• 3 c. milk
• 3/4 c. sugar
• 1/4 c. cornstarch
• 2 beaten eggs
• 1 tsp. vanilla
• Blueberry pie filling (1 or 2 cans or a batch of homemade...enough for 1 pie)

Mix butter, flour, and 2 tsp. sugar and press into a 9 x 13 inch pan.  Bake at 350° for 20 - 25 minutes.  Cool.

In saucepan put milk, 3/4 c. sugar, cornstarch and eggs and cook until thick.  remove from heat and add vanilla.  Cool and pour on baked crust.  Chill. 

Spread blueberry pie filling on top before serving.

Hot Drink Mixes

We're having a cool morning, a good reminder of what's to come with the change of seasons.  What's good on a cool morning?  A hot drink!  Here are a few of our favorite mixes, just add water!

This is our staple hot chocolate mix.  I love the fact that there are no "special" ingredients to buy, just basic things I find in my cupboard every day!

Hot Chocolate Mix

4 c. powdered milk

1/2 c. cocoa

3 c. powdered sugar

2 dashes cinnamon (more if you like cinnamon)

pinch of salt

Sift ingredients together and store in tightly covered container (we use an ice cream pail)

To serve:  1/4 c. mix in 1 c. boiling water.  Stir well.  Can add evaporated milk if desired.

Spiced Tea

• 2 c. orange breakfast drink mix
• 1 c. instant tea
• 1 pkg. (makes 2 quart) sweetened lemonade drink mix 
• 1 tsp. cinnamon
• 1/2 tsp. cloves

Mix all ingredients together. Use to 2 to 3 teaspoons mix per cup of boiling water.  Store in airtight container.

NOTE:  for sugar free mix, use artificially sweetened lemonade drink mix

CAPPUCCINO MIX

• 2 c. instant chocolate milk mix
• 1 c. instant coffee
• 1 c. powdered sugar
• 8 c. dry milk powder
• 8 oz. container flavored non-dairy creamer powder (Amaretto, French Vanilla, Irish Cream, etc.)

Mix all together.  Use 1/4 c. mix with 1 c. hot water.

Scalloped Potatoes & Ham

This is a total comfort food!  From my 1980's Betty Crocker Cookbook, and it makes a 9 x 13 pan full.

Scalloped Potatoes & Ham

• 9 medium large potatoes, peeled & sliced 1/4 inch thick  OR diced into 3/4 inch cubes  
• 1 small onion, sliced thin  
• 1/2 lb. ham
• 3 Tbsp. margarine or butter  
• 3 Tbsp. flour
• 1 tsp. salt  
• 1/4 tsp. pepper 
• 2 1/2 c. milk  

Layer potatoes, onion, and ham if desired in a greased baking dish. 

Heat 3 Tbsp. margarine in saucepan over low heat until melted.  Stir in flour and seasonings.  Cook, stirring constantly until mixture is smooth, about 1 minutes.  Slowly whisk in milk a bit at a time, whisking until all lumps are gone before adding more milk.  Heat to boiling, stirring constantly.  Boil & stir 1 minute, then pour over potatoes. Dot with butter, cover with foil, and bake at 350° for an hour, then uncover and bake another 30 minutes or until potatoes are tender and lightly browned on top.

Pineapple Walnut Salad

GREAT for potlucks!

Pineapple Walnut Salad

• 20 oz. can crushed pineapple, drained
• 8 oz. cream cheese
• 2 Tbsp. vanilla
• 2 c. walnuts (broken into chunks)
• 16 oz. Cool Whip

Blend together pineapple, cream cheese, and vanilla.  Stir in nuts, fold in whipped topping and chill be fore serving.

Cappuccino Pudding

Cappuccino Pudding (can be low sugar/sugar free!)

• 4 tsp. instant coffee granules
• 1 Tbsp. boiling water
• 1 1/2 c. milk
• 1 small package chocolate pudding mix (can be sugar free)
• 1/2 tsp. ground cinnamon
• 1 c. Cool Whip

Dissolve coffee in boiling water and set aside.  In a mixing bowl, combine milk, pudding mix and cinnamon.  Beat on low speed for 2 minutes.  Stir in coffee.   Fold in Cool Whip.  Spoon into serving dishes and chill.

Not-So-Sweet Buttercream Frosting

I've been decorating a variety of cakes for family and friends for 35 years now.  Some people haven't cared for the sweet buttercream that was my standard recipe, so this last week I searched for ideas for something that isn't so sweet.  This is what I put together and used for a cake yesterday, and I love it!  There are more ingredients than usual and whipping the frosting really works my KitchenAid, but the result is a lovely smooth textured frosting that is very easy to spread, color, and pipe.  I doubt it will work for making things like formed flowers, but otherwise this will likely be my "go to" recipe.


Not-So-Sweet Buttercream Frosting

• 1 cup butter, unsalted
• 1 cup white Crisco
• 1 Tablespoon clear vanilla
• 1 Tbsp. plus 1 1/2 tsp. cornstarch
• 1 1/2 tsp. light corn syrup
• 4 c. powdered sugar, packed firmly into measuring cup
• 1 Tbsp. French Vanilla coffee creamer

Bring the butter to room temperature.  Beat butter, Crisco, and vanilla for 5 minutes at medium speed until smooth and lighter.  Do not skimp on the beating time.

Add cornstarch and corn syrup and mix.  Add powdered sugar, 1 cup at a time, and mix well after each addition.  Add coffee creamer, mix, then whip for 8 minutes until fluffy.  Again, whipping time is vital; do not skimp on it.

This can be stored for short periods of time (overnight) at room temp, in an air tight container.  Frosted cakes can be stored in the fridge, too.  This buttercream will harden in the fridge, but it softened quickly when we took it out.  It did not form a crust.

You CAN add a Tbsp of milk, you can even add more powdered sugar.  The amount listed is what we drew the line at for sweetness.  Good luck!

Oriental Chicken Salad

Found this in my Betty Crocker cookbook and it has become a favorite in my family as a main dish. Quick to put together, and most of the ingredients are always on hand. I've also substituted turkey for the chicken with no noticeable difference. The original recipe calls for 1/2 head of iceberg lettuce, I prefer the romaine.

INGREDIENTS

Serves 4 to 6

• 1 bunch romaine lettuce, chopped
• 3 cups cooked chicken, cut up
• 1 medium carrot, peeled and shredded
• 3 tablespoons green onions, sliced thin
• 1 tablespoon raw sesame seeds (roasted are fine if that's what is available)
• 1⁄3 cup vegetable oil
• 1⁄4 cup white vinegar
• 1 tablespoon granulated sugar
• 2 teaspoons soy sauce
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon ground ginger
• chow mien noodles, 1 can or bag as you desire

DIRECTIONS

1. Combine first five ingredients in a large bowl.
2. Shake the rest of ingredients except chow mien noodles together.
3. Pour dressing over salad.
4. Serve with chow mien noodles.

Carrot Cake Pancakes (not grain free)

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My family LOVES these, even plain (without syrup)

from Cooking Light

Carrot Cake Pancakes

• 1 1/4 c. flour
• 1/4 c. brown sugar
• 1/4 c. chopped walnuts
• 2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/8 tsp. ground nutmeg
• dash of ground cloves
• dash of ground ginger
• 3/4 c. buttermilk or sour milk (or 3/4 tsp. lemon juice, then add milk to make 3/4 c.)
• 1 Tbsp. cooking oil (I used coconut)
• 1 1/2 tsp. vanilla extract
• 2 large eggs
• 2 c. grated carrots (about 1 lb.)

Mix dry ingredients together.  Mix wet ingredients together; add carrots.  Stir everything together.  Cook over medium/medium low heat as for regular pancakes, spooning 1/4 cupfuls onto pan/griddle.  You may have to spread the batter as it is thick and mine didn't spread out on its own.

I got 12 to 14  3 1/2"-diameter pancakes.