Cookie Dough Dip

At an office potluck party, we were calling this the "deadly" cookie dough dip, because it is so delicious we could hardly stop eating it - good thing there were plenty here to share it! Thanks go out to Marissa Williams, the Eagle publisher, for bringing it and giving me the recipe!
This dip is great with graham crackers, chocolate graham crackers or vanilla wafers. It's just like cookie dough, but no eggs or flour in the dip.

Ingredients:
1/2 C. butter, softened
8 oz. pkg. cream cheese, softened
2 T. vanilla
1 C. powdered sugar
2 T. brown sugar
1 C. chocolate chips
1 C. toffee chips (or, if you love them, add the whole bag)

Directions:
Cream the softened butter and cream cheese with electric mixer. Add vanilla, powdered sugar and brown sugar and mix well. Stir in chocolate chips and toffee chips. Serve with graham crackers.

Food Flair for the Fourth

Need recipes to punch up your holiday picnic table? Here are three easy ideas to add some red, white and blue flair to the fare.
• Dress up a cool cheesecake with berries. Made in an oblong dish, 9x13 or smaller, it can look just like Old Glory, with a square of blueberries in the upper left and stripes of sliced strawberries. The design would also have the look of a flag using the berries on a cheesecake made in a round pan – or try decorating a baked cake.
• For a fun Fourth drink, try this patriotic layered look. Using a tall clear glass, add cran-apple juice, filling it a third of the way. Fill the glass with ice, then slowly pouring on top of the ice cubes, add white Sobe Pina Colada to the two-thirds mark, top off with blue G2 Gatorade. Remember to pour slowly! I bet children - and adults - will be amazed to see the "heavier" drinks stay low and the lighter ones float up.
• For a healthy treat, pull out some skewer sticks and using blueberries, strawberries (cut in half) and large marshmallows, make a flag design. If you want to stick to super healthy, replace marshmallows with cubes of jicama.  Cubes of watermelon could also be used in place of strawberries, if you'd like. The presentation on a platter, or a foil-covered cookie sheet will look dynamite!

If you have a fun red-white-and-blue food idea to share please comment! I hope everyone has a fun and safe Fourth of July!

Chocolate Chip Cake

This cake was a hit at a Mother’s Day gathering held in honor of my mother-in-law – no “mother-in-law jokes” apply with her, she’s the best one I could ever ask for! This Chocolate Chip Cake is moist and rich and is adapted from a recipe that's in a cookbook on my shelf called “The Cake Doctor” by Anne Byrn. I wanted to make something delicious for the get-together, but not so plain as brownies – this was the ticket! And there wasn’t a crumb left to take home when the party ended!

Ingredients:
Vegetable oil spray for the bundt pan
Flour to dust the pan
1 pkg. yellow cake mix
1 pkg. (3.4 oz.) vanilla instant pudding mix
1 C. whole milk
3/4 C. vegetable oil, such as canola
4 large eggs
1 1/2 C. semi-sweet chocolate chips, divided

Directions:
Preheat oven to 325 degrees with the rack in the center. Lightly spray a 10-inch bundt pan with vegetable oil, then dust with flour and shake out excess. Set aside.
Take a 1/2 cup of the semi-sweet chocolate chips and chop into smaller chunks, set aside.
Place the dry cake mix in a large mixing bowl and add the dry pudding mix, milk, oil and eggs. Using an electric mixer, blend on low for a minute, then stop to fold in the 1/2 cup of chopped chocolate chips. Scrape down the sides and continue to mix for 2 more minutes. Fold in remaining chocolate chips, distributing them evenly, then pour into the prepared bundt pan, smoothing the top.
Bake for 55-60 minutes until golden brown and springy. Invert cake and cool before slicing into serving sizes. Top each slice with a dollop of whipped cream or a side of ice cream, if desired.

Serves 16.

Coffee Cake, gluten free

I'm including some gluten-free recipes contributed by Sandy Bupp of John Day, also known as The Gluten-Free Lady. She has a way with adapting recipes for the gluten-free diet. Although I don't have gluten issues, I know there are many people who do and I'd like to provide some recipes at this blog for them.
I'd love to know how these recipes turn out for you if you try them. Thanks!

Ingredients:
1 C. sugar
1 1/2 C. all-purpose flour blend of choice
1/2 cup sorghum flour
2 tsp. xanthan gum*
1/2 tsp. salt*
2 tsp. baking powder
1 tsp. baking soda
1 1/2 C. coconut yogurt or soy yogurt (flavored yogurt works well)
6 Tbsp. vegetable oil
4 Tbsp. baby pear puree
1/2 C. peeled, chopped ripe Bartlett, Bosc or red pears or diced canned pears, drained

Directions:
Preheat oven to 325°F. Lightly oil a 9-inch springform pan.
Combine sugar, flour blend, sorghum flour, xanthan gum, salt, baking powder and baking soda in a large bowl. Set aside.
Combine yogurt, vegetable oil and pear puree in a mixing bowl and beat until smooth. Add dry ingredients and beat until smooth. Fold in chopped fruit.
Spoon half the batter into prepared pan, smoothing to the edges to cover the bottom. Cover with half the Crumble Topping. Spoon remaining batter over Crumble Topping and smooth to pan edges. Sprinkle remaining Crumble Topping over top.
Place pan in preheated oven and bake 50 to 55 minutes until cake tester comes out clean and center springs back when gently touched.
Cool 10 minutes in the pan. Remove the rim of the pan and cool cake completely on a wire rack.
*TIP: If your all-purpose flour blend already contains xanthan gum and salt, reduce the gum to 1/2 teaspoon and omit the salt.

Crumble Topping Ingredients (makes 1 1/4 cups):
This topping can be made ahead and stored in the refrigerator for up to two weeks.
1/2 C. rice flour
1/2 C. packed brown sugar
2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/4 tsp. salt
4 Tbsp. unsalted butter or dairy free buttery spread, room temperature

Directions:
Combine rice flour, brown sugar, cinnamon, allspice, cloves and salt in a large bowl. Mix well. Add butter and use fingertips or a fork to combine just until mixture is crumbly.

Each serving contains 372 calories, 14g total fat, 5g saturated fat, 0g trans fat, 12mg cholesterol, 457mg sodium, 63g carbohydrate, 2g fiber, 2g protein.

Cinnamon Cream Cheese Danish

My Blue Mountain Eagle co-worker Winnie Browning of Seneca shared this Cinnamon Cream Cheese Danish recipe after making it for her family – she said it was a hit! Her version is an adaptation of a Cheese Danish recipe she found on Pinterest. These would be great for breakfast or dessert, but I’m fairly certain they’ll disappear soon after they come out of the oven, no matter the time!

Ingredients:
1 12 oz. Big & Flaky Pillsbury Crescent Rolls (or equivalent of different brand)
1 (8 ounce) package cream cheese, softened
1/2 C. white sugar
1 Tbsp. vanilla extract

Topping:
1/4 C. butter, melted
1/2 C. white sugar
1/2 Tbsp. ground cinnamon

Directions:
Preheat the oven to 350 degrees F (175 degrees C).
Roll out two rectangles of crescent roll dough, and press one into the bottom of a 9x13-inch baking dish. In a medium bowl, mix together the cream cheese with 1/2 C. sugar and vanilla until smooth. Spread the cream cheese mixture over the dough in the pan. Place the remaining crescent roll dough on top of the cream cheese layer. Spread melted butter over the top, and sprinkle the top with a mixture of 1/2 C. sugar and cinnamon.
Bake for 30 minutes in the preheated oven, or until top is lightly toasted. Cool, and refrigerate before serving.
Makes 9 servings.

Magic Chocolate Flan Cake, a lighter version

I have to add one dessert before getting to some healthy eats to kick off the new year. Be prepared – this is a scrumptious dessert! Rozanne Mullin of John Day, my sister-in-law, made this cake for a recent birthday party and shared the recipe with me. It's called a "magic" cake because it is made by first pouring the cake batter in the bottom of the bundt pan, topped with the flan mixture, and while it cooks, the cake and flan mixtures "magically" switch places.
She originally found the recipe in a "Cook's Country" magazine and made adjustments to lower the fat content. She used fat-free sweetened condensed milk and 1/3-fat neufchatel cream cheese. It still tasted pretty devilish – like something you shouldn't eat very often! This is definitely not a low cholesterol treat as it calls for eight eggs and four egg yolks, but it serves 16 - so share with family and friends!

Cake ingredients:
1/2 C. caramel sauce, ice cream topping
1/2 C. plus 2 Tbsp. all-purpose flour
1/3 C. cocoa
1/2 tsp. baking soda
1/8 tsp. salt
4 oz. bittersweet chocolate, chopped
6 Tbsp. unsalted butter
1/2 C. buttermilk
1/2 C. sugar
2 large eggs
1 tsp. vanilla extract

Flan ingredients:
2 (14-oz.) cans sweetened condensed milk, fat-free
2 1/2 C. whole milk
6 oz. cream cheese, (1/3-fat neufchatel cream cheese is optional and works well)
6 large eggs plus 4 large egg yolks
1 tsp. vanilla extract

Directions for Cake:
Place oven rack in the center of oven. Preheat oven to 350 degrees. Grease 12-cup nonstick Bundt pan. Microwave caramel until easily pourable, 20-30 seconds. Pour to coat the bottom of the pan. Combine flour, cocoa, baking soda and salt in bowl and set aside. Combine chocolate and butter in large bowl and microwave at 50 percent power, stirring occasionally, until melted, 2-4 minutes. Whisk buttermilk, sugar, eggs and vanilla into chocolate mixture until incorporated. Stir in flour mixture until just combined. Pour batter over caramel in prepared pan.

Directions for Flan:
Process all ingredients in blender until smooth, about 1 minute. Gently pour flan over cake batter in Bundt pan and place pan in large roasting pan. Place roasting pan on oven rack and our warm water into roasting pan until it reaches halfway up side of Bundt pan. Bake until toothpick inserted in cake come out clean and flan registers at 180 degrees, 75-90 minutes. Transfer Bundt pan to wire rack. Let cool to room temperature, about 2 hours, then refrigerate until set, at least 8 hours. (Remove roasting pan from oven once water has cooled.)
Place bottom third of Bundt pan in bowl of hot tap water for 1 minute. Invert onto a completely flat cake platter by placing the platter over top of Bundt pan and gently turn platter and pan upside down. Slowly remove pan, allowing caramel to drizzle over top of cake. Serve.

Serves 16

Homemade Christmas Goodies

Keep warm in your kitchen and add a personal touch to Christmas gift-giving this year by making homemade goodies. These recipes, most of these are circulating around on Pinterest, can be doubled or tripled for the family, friends or teachers on your list.
Dress up the packaging to add color and flair. For example, if a canning jar is used, add a circle of fabric and a bit of fiberfil to the top of the lid then twist on the cap or glue a circle of scrapbook paper or Christmas wrap to the lid and add the same paper to the gift tag. Add candy canes to ribbon or raffia tied around the cap. Alphabet stickers spelling out the item in the jar, such as “Cookies” or “Caramels” could be added to the glass.
I will add more photos as I make more of these recipes. I wish everyone a very merry Christmas!

Cranberry Hootycreeks
Cookies in a Jar

5/8 C. all-purpose flour
1/2 C. rolled oats
1/2 C. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/3 C. brown sugar
1/3 C. white sugar
1/2 C. dried cranberries
1/2 C. white chocolate chips
1/2 C. chopped pecans

Layer the ingredients in a 1 quart jar, in the order listed (be sure to sift together the 1/2 C. flour with the baking soda and salt). Pack each ingredient down as it is added to the jar.

GIFT TAG DIRECTIONS:

Cranberry Hootycreeks

Preheat oven to 350 F. Grease a cookie sheet or line it with parchment paper. In a medium mixing bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheet, about 2 inches apart. Bake for 8 to 10 minutes, or until edges are lightly browned. Cool for 2 minutes on baking sheets, then remove to wire racks to cool completely. Makes about 36 tasty treats.


Snowflake Mix

Makes 16 cups. Preparation 20 minutes, cool one hour.

Ingredients:
3 C. bite-size rice Chex
3 C. bite-size corn Chex
1 C. small pretzel twists or pretzel sticks
1 C. honey-roasted peanuts
1 12-oz package white chocolate baking pieces
1 12-oz package M&Ms

Directions:
1. In a very large bowl combine cereals, pretzels and peanuts; set aside.
2. Melt baking pieces according to package directions. Pour melted chocolate over cereal mixture. Stir gently to coat. Spread on a large piece of waxed paper or parchment paper. Sprinkle with M&Ms. Cool and break into pieces. Store in an airtight container for up to 1 week or in the freezer for 1 month. Makes 16 cups.


Chocolate-dipped pretzel rods

Ingredients:
8 oz. milk chocolate, broken into pieces
27 (8-inch long) pretzel rods
Green, red, and white sprinkles (for topping)

Directions:
1. Place chocolate in microwave-safe measuring cup or mug. Heat, covered with waxed paper, in microwave on High 1 to 2 minutes or until chocolate is almost melted, stirring occasionally until smooth.
2. Meanwhile, place each topping choice on separate sheet of waxed paper or on individual plates.
3. Holding 1 pretzel rod at a time, dip in melted chocolate, tipping cup to cover about half of rod with chocolate. Allow excess chocolate to drip off pretzel back into cup. Immediately sprinkle coated pretzel with choice of topping. Carefully place coated pretzel rod in pie plate or shallow bowl, leaning uncoated portion on edge.
4. Repeat with remaining pretzels, keeping pretzels from touching one another in pie plate. Refrigerate about 20 minutes to set up coating. Store pretzels in tightly sealed container, with waxed paper between layers, at room temperature up to 1 week.

Rolo Pretzel Turtles

Ingredients:
Rold Gold Butter Snap pretzels
Bag of Rolos candy
1 C. pecans

Directions:
Place pretzels in a single layer on a cookie sheet. Top each on with a Rolo. Place in oven preheated to 250 degrees. Closely watch for Rolos to soften, about 2 minutes. Remove from oven and immediately press a pecan into each. Allow to cool.

Tip: Other candies could be used such as Hershey’s Kisses or slices of Snickers. For extra decoration, drizzle with melted chocolate or white chocolate.

Microwave Sea Salt Caramels

I worried a little when I made these caramels – thought they wouldn't turn out because the cooking time wasn't precise. But they are wonderful! The only difficulty I had was that I didn't have cooking spray, and used canola oil but apparently didn't use enough because the caramel stuck tight to the foil. My big tip is: Be sure to use enough oil! My family, including my nephew, couldn't get enough of this good stuff and the caramels look pretty all wrapped up in waxed paper and packaged in a canning jar. This recipe was very easy, and tasty - I highly recommend it!

Makes 24-40 caramels

Ingredients:
1/4 C. butter, cut in 8 pieces
1/2 C. white sugar
1/2 C. brown sugar, firmly packed
1/2 C. light corn syrup
1/2 C. sweetened condensed milk
1 tsp. vanilla
coarse sea salt

Directions:
In microwave safe bowl (at least 2 quart), add butter, white and brown sugar, syrup, sweetened condensed milk, and vanilla. Stir together and place in microwave, uncovered. Cook in microwave on full power for 6 minutes (for soft and chewy texture) or 7 minutes (for firmer yet still chewy texture), stopping and stirring thoroughly twice during the cooking time (every 2-3 minutes).* Remove from microwave and stir until well mixed. Pour hot caramel into prepared pan.
Line an 8x8 baking pan with aluminum foil, generously coat the inside with cooking spray, pour in the hot caramel, sprinkle lightly with sea salt while the caramel is warm. Place in fridge until firm enough to remove & cut (approx. 40-60 min). Pull up on sides of aluminum foil and remove the whole slab of caramel at one time. Place caramel slab on cutting board covered with parchment or waxed paper and cut into pieces of desired size.
If the caramels are oily from the cooking spray, blot them off with a paper towel. Wrap each caramel in a piece of waxed paper and twist.

Tips: Adjust cooking time for your microwave wattage
*The recommended cooking times in this recipe are based 1100 watt microwave. If yours has a different wattage, you will most likely need to adjust the cooking time accordingly. Because microwaves vary, there may be some trial and error involved to determine exactly the correct cooking time. Click here for a cooking conversion chart for different wattages. (Microwave wattage can usually found on a label that is visible inside of the microwave.) If caramels are too hard, cooking time should be reduced. If they're too soft cooking time should be increased.

Store caramels in fridge or at cool room temperature. If refrigerated caramels are too stiff to eat, bring to room temperature before eating.

Caramel Sauce

This caramel sauce is perfect. It’s designed to dip with apples, pour over three bags of popcorn, or drizzle over ice cream or brownies, but sneaking a little spoonful on the side - mmmmm, that’s good too! My sister-in-law Rachel Carpenter of John Day shared this recipe with me, and trust me, it will knock your shoes AND socks off!
This sauce needs no “extras,” but it is also good to dip the apples in the sauce followed by a dip in a little bowl of chopped nuts, M&Ms or ground chocolate graham crackers, etc., for added texture and flavor. Enjoy!

Ingredients:
1 C. butter
1 C. light Karo syrup
2 1/2 C. brown sugar
After cooking to softball stage add:
1 14 oz. can sweetened condensed milk
1 tsp. vanilla

Directions:
Combine ingredients in sauce pan, stir constantly over medium to medium-high heat. Using a candy thermometer, boil to softball stage – 240 degrees. You can also test the caramel by dripping a little into a glass of cold water and feeling the caramel to see if it is about right.
Remove pan from heat and add one can of sweetened condensed milk and a teaspoon of vanilla. Stir, and it’s ready to go!

Strawberry Freezer Jam

Fresh strawberry jam is so much better than store-bought, wouldn’t you agree? Please believe me when I tell you this recipe is so easy, you will kick yourself for not trying it out sooner! There is no cooking involved, and this brand of pectin uses less sugar than some other brands – it’s a snap!
If you choose to make peach jam, see instructions below – it requires 1 Tbsp. lemon juice.
Just remember to get Ball RealFruit Instant Pectin – make sure it says INSTANT – for the quick method.
The finished product makes about 2 cups and can be poured into canning jars or plastic resealable containers, both work great.
Can you taste the fresh strawberries???

Ingredients:
1 2/3 C. strawberries, crushed or finely chopped
2/3 C. sugar or Splenda No Calorie Sweetener, Granulated
1 small packet Ball RealFruit Instant Pectin (see picture below)

Directions:
1. Stir sugar and contents of package in a bowl.
2. Add fruit. Stir 3 minutes.
3. Ladle jam into clean jars (or plastic containers) and let stand 30 minutes. Enjoy!

Tips: Plastic freezer jar or glass jars with straight sides work best for freezing. When filling jars, leave 1/2 inch headspace to allow for expansion during freezing. If you use frozen fruit the result will be a little bit runny, but still tasty.

For peach jam: stir peaches, sugar and lemon juice in a bowl, let stand 10 minutes. Add pectin gradually to prevent clumping. Stir 3 minutes. Ladle jam into clean jars and let stand 30 minutes.

Apple Slab

Anytime is a great time for apple pie, but now that it’s fall and getting cooler, it sounds even better! Apple Slab is apple pie made to fit a cookie sheet. It's also known as Apple Squares. This recipe comes from my wonderful sister-in-law Rachel Carpenter of John Day – she’s a great resource for creative recipes! She adapted this dessert from one she saw in “Cook’s Illustrated” magazine. The above picture is Rachel’s creation. I’d never made Cream Cheese Pie Dough before – yum! Slathered with a drizzle of apple-cinnamon glaze and a dollop of ice cream on the side, Apple Slab is a new favorite!

Cream Cheese Pie Dough: (double this for Apple Slab)
1 1/4 C. flour
2 Tbsp. sugar
1/4 tsp. salt
8 Tbsp. butter
4 oz. cream cheese
2 Tbsp. lemon juice
1-2 Tbsp. ice cold water

Mix up dough as you would a pie crust dough.

Apple Pie Filling:
12-16 apples peeled, cored and sliced
1/2 C. flour
1 C. white sugar
1 C. brown sugar
1 Tbsp. cinnamon
little lemon juice (optional)

Glaze:
Combine 1 1/2 C. powdered sugar, 1/2 teaspoon cinnamon, add apple cider and/or milk, a little at a time, until it is a consistency good for drizzling.

Make pie filling first, and let juices develop while making the crust. Mix up the crust like any other pie crust – Rachel uses a Kitchen-Aid mixer, but see tips below for another method. Be sure to double the pie crust recipe then cut the dough in half. Wrap dough in plastic wrap and chill a little or, if you’re in a rush, start rolling!
Lightly flour your work surface and rolling pin and roll out one of the halves to the size of a cookie sheet, and big enough to go up the sides of the cookie sheet. It doesn’t have to look pretty because this is a rustic apple dessert. Spread filling evenly on top and place about two tablespoons of butter in little dollops all over the apples.
Roll out the other half of the dough and lay it on top. Rachel rolls it big enough to cover the apples, but doesn’t tuck it in around the edges as with a round pie – if it’s too big when you lay it on top, cut off excess.
Cut slits in the top, and bake at 350 for 1 hour.

Angel’s Tips: I found a method I like for making pie dough which I once saw on a Julia Child’s TV show when she had a guest pie baker in her studio – this works well if you don't have a mixer. Stir the dry ingredients in a bowl. Place this on a large work surface. Cut chilled butter – I just open butter and make about 7 slices in each. Place the pads of butter in the flour mixture, covering them with some of the flour, and roll out with a rolling pin. Keep rolling and moving the butter a little bit, piling it in the flour, so it doesn’t stick to the counter. Then place it all back in the bowl. I added the cream cheese at this point, which was just slightly softened, not warm. Then add the ice cold water and lemon juice. Use wooden spoon or other big spoon for the stirring and mixing, not your hands. Once everything is mixed in, divide dough in two and chill, covered in plastic wrap.

My first time making Apple Slab, I placed it in a 9x13 baking dish, so my crust was a little thicker. I also doubled the Apple Slab recipe and used the same amount of apples for one recipe. Next time, I'll make it in the cookie sheet – more servings! – with the full amount of apples.

This recipe will work with other pie fillings as well – pumpkin, cherry, blueberry ...

Cake Batter Rice Krispie Treats

This is a nice little treat for kids, young and old. The Rainbow Chip cake mix adds a fun flavor as well as a slightly softer texture. You’ll notice my picture is lacking the white chocolate topping – they are great with or without this part. This recipe would be perfect for family gatherings, class parties, bake sales ... you name it!







Ingredients:
12 Tbsp. (1 1/2 sticks) unsalted butter
10 oz. bag mini marshmallows
1 1/2 C. Betty Crocker Rainbow Chip cake mix, or similar product
1/2 tsp. vanilla extract
6 C. Rice Krispies
2 Tbsp. rainbow sprinkles
1/3 C. white chocolate melting chips (optional)

Directions:
Grease a 9x13-inch baking pan with butter or nonstick cooking spray and set aside.
In a large saucepan, melt butter and add marshmallows over medium heat, stirring occasionally.
Reduce heat to low, and stir in cake mix and vanilla until just combined.
Stir in half of the Rice Krispies and 1 Tbsp. sprinkles – mix well.
Add remaining Rice Krispies and stir until combined.
Pour mixture into prepared baking pan using a large spoon and spread evenly. I used the butter wrapper under my hand to press it down nicely.
Microwave chocolate in 30 second intervals, stirring each time, until melted. Drizzle over Rice Krispies. Sprinkle with remaining sprinkles.
Let cool and cut into squares.

Angel’s Tip: Place melted white chocolate in Zip-Lock bag, snip off one bottom corner for an 1/8-1/4 inch opening and squeeze out to drizzle over the top in zig-zags.

Recipe adapted from 365 Days of Baking

Easy Key Lime Pie

I had never made a Key Lime Pie before, and when I came across this one online it looked so good, and easy, I couldn't pass up trying it. I adapted this from allrecipes.com, but adjusted it using one less egg and a little more lime juice. I also prepared my own graham cracker crust (see below). If you need an simple, yet tasty, dessert this would be a good one!

Ingredients:
4 egg yolks, beaten
1 (14 oz.) can sweetened condensed milk, fat free
3/4 C. key lime juice
1 (9-inch) prepared graham cracker crust

Directions:
1. Preheat oven to 375 F.
2. Combine beaten egg yolks, sweetened condensed milk and lime juice. Mix well and pour into unbaked graham cracker shell.
3. Bake for 20-25 minutes. Pipe whipped topping on each piece and garnish with lime slices.

Angel’s tips: I made my own graham cracker crust by putting one sleeve of graham crackers, broken up a bit, in a food processor until fine. In a mixing bowl combine the crackers with 1-2 Tbsp. butter or margarine. Press into 9-inch pie dish.

Also, our local store didn’t have key limes so I used equal parts fresh lime and lemon juice – two limes and one large lemon.

If you don't have a pastry bag, place Cool Whip in a Zip-Lock bag, trim a corner off for a 1/2-inch opening.

Homemade Yogurt

This yogurt is delicious, creamy and easy to make. Also, worth it!


All you need to make this is a gallon jug of milk, a cup of yogurt and some sugar and vanilla! Supplies needed include a candy thermometer, quart-size jars plus one pint, and a cooler (such as Coleman or Igloo), then you're set!
This recipe comes from Rachel Carpenter of John Day – thank you! She found this online, adapted from Frugal Girl.
I never thought of making fresh yogurt, but after watching Rachel make this a couple weeks ago, I realize that it is totally do-able. It tastes fantastic with a bit of strawberry freezer jam and granola, or even a bit of brown sugar. Blueberries would be another nice topping – the possibilities are endless!

For any questions, please email me at angel@bmeagle.com.

Ingredients:

1 gallon of milk, whole or 1-2 percent (see tip below)
1 C. yogurt starter (can use a cup of plain yogurt such as Dannon or Yoplait, with yogurt cultures, or you can use a cup from your previous batch of homemade yogurt)
1/2-1 C. sugar (or Agave nectar, if you prefer)
2 Tbsp. vanilla extract

Directions:
Place four quart-size glass jars, four lids, and four screw-tops in a large pot. Fill with an inch of water; cover with lid and heat to boiling. Boil ten minutes. Leave the lid on the pot and move it off the heat until you are ready to use the jars.

Pour one gallon of whole milk into a large, heavy-bottomed stockpot. Over medium heat, warm the milk to 190 degrees F. Make sure to do this slowly, you don’t want the milk to scorch on the bottom of the pan.

Place the pot in a sink filled with cold water and let the milk cool to 120 degrees F. While the milk is cooling, stir in the sugar or agave and vanilla. Once the milk has reached 120 degrees F, stir in the cup of yogurt starter using a whisk. Stir well to ensure that the starter is thoroughly incorporated into the milk.

Pour the milk into jars and put the lids and bands on. Place them in a cooler (such as an Igloo or Coleman cooler).

Shut the cooler lid and leave in a warm place for six hours (don’t open the cooler lid). When the six hours are up, place the yogurt in the refrigerator.

Angel's tip: If you go with a 1- or 2-percent milk the consistency will be a bit runnier than yogurt from the store. I tried the yogurt made with 1 percent and thought it tasted wonderful!

Campfire Dinners and Banana Boats

Getting ready for summer camping and outdoor cooking? Here are two recipes to please the taste buds, and because each person can add the foods they like, everyone should be a happy camper.
Not going camping? These Campfire Dinners can be made right at home on a gas or charcoal grill, or even in the oven.

Campfire Dinner

– Inspired by the late Whitey Tout of Seneca

• Steak (thinly sliced, any cut will work)

• Diced vegetables such as: carrots, potatoes, mushrooms, onions, green, yellow and red peppers

• Sea Salt

• Pepper

• Garlic

• Butter

Instructions: Place steak on a piece of tin foil approximately 8x18 inches in size. If desired, rub Montreal Steak Seasoning on the meat. Take 1/4 cup each of your choice of diced vegetables add a pinch of sea salt, pepper and garlic. Add a tablespoon of butter and close it up tight by folding up the edges.

Cook on a grill over an open campfire. This can also be done on a gas grill, charcoal grill or in an oven.

Cook for approximately 10-15 minutes depending on how hot the camp fire is. The timing is the same for a gas grill on low with lid closed. To make in oven, place tin foil dinners on a cookie sheet at 400 degrees, or make in a casserole dish and cover with lid or foil.

If meat is not thinly sliced, cook longer until meat is done.

Campfire Banana Boats

– From Andrea Combs of Seneca

• 1 full banana including peeling

• Mixed chips such as chocolate, peanut butter, butterscotch, etc.

• Small marshmallows

Instructions: Split banana down the middle but not going through the base of the peel. Add your choice of chips and marshmallow to the inside of the banana.

Close up tight with tin foil and roast for approximately 10 minutes, until the candy and marshmallows are melted.

Pudding Pie Dessert with Nut Crust

Graduation is just around the corner and if you have a grad, like I do, you’re probably planning a get-together with family and friends where food will be served. I thought this Pudding Pie Dessert with Nut Crust would be perfect to end the meal. I enjoyed this recipe at a family reunion a few years ago. Pistachio or chocolate puddings work well, or try your favorite! Congrats to all the graduates out there! Your hard work has paid off!

Ingredients:
Crust:
1/2 C. (one stick) butter, sliced in chunks
1 1/2 C. flour
1/2 C. chopped walnuts or pecans

Preheat oven to 375 F. Cut butter and flour using two knives until butter chunks are the size of peas. Stir in walnuts or pecans. Mixture will be pretty dry. Pat into a 9x13 pan. Bake for 20 minutes and allow to cool.

Filling:
1 8 oz. pkg. cream cheese, softened to room temperature
1 C. powdered sugar
1 (3.9 oz.) pkg. instant pudding, your favorite flavor
3 C. milk
1 16 oz. frozen whipped topping optional
extra chopped walnuts or pecans to sprinkle on top of the dessert

Beat the cream cheese with sugar until smooth. Fold in half of the whipped topping. Spread over cooled crust. Use mixer to combine pudding and milk, mixing well. Spread over the cream cheese mixture. Spread remaining half-container of whipped topping over pudding and sprinkle with nuts if desired. Refrigerate until served – can refrigerate up to a day in advance (cover with plastic wrap). Serves about 15.

Angel’s tip: I can imagine this would also taste great with banana pudding – just before serving, banana slices could be added around the border with chopped nuts. A topping of strawberry slices could be great with vanilla or cheesecake pudding. Experiment!

Apple Pie Baked in the Apple

This looks like a perfect recipe for spring. My co-worker Winnie Browning of Seneca shared this idea that came from friends on Facebook. If you try it out, let me know how it goes! This would be fun to try out with my kids this weekend!


Ingredients:
6 granny smith apples
1 pie crust
1/4 C. sugar
1 Tbsp. brown sugar

Preheat oven at 375 F. Cut off the top of four apples off and discard. Remove the inside of each apple with a spoon very carefully, as to not puncture the peel. Remove skin from two additional apples and slice very thinly. These apple pieces will give you filling needed to fill the four apples you are baking. Mix sliced apples with sugars and cinnamon in a bowl. If you prefer more or less cinnamon and sugar, make adjustments as desired. Scoop sliced apples into hollow apples. Roll out pie crust and slice into 1/4-inch strips. You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture/sweetness to the pie. Cover the top of the apple in a lattice pattern with pie crust strips. Place apples in an 8×8 pan. Add just enough water to the cover the bottom of the pan. Cover with foil and bake for 20-25 minutes. Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.

Chocolate-Dipped Marshmallows

Move over S'mores, and make room for Chocolate-Dipped Marshmallows! I received this plate of sweets from my co-worker Cheryl Hoefler during our annual Eagle Christmas party when we had a dessert exchange. Because the recipe is fun and easy, this would be a great goody to make with children on a rainy day. All you need are marshmallows, chocolates and toppings and you're good to go.

Ingredients:
1 bag large marshmallows
1 12-oz. pkg. chocolate chips
1 Tbsp. shortening
Assorted sprinkles, crushed candy cane and crushed walnuts
White Chocolate, optional
(toothpicks)

In a microwaveable dish, melt chocolate with shortening in microwave, stirring at 30 second intervals. Dip marshmallows one at a time in melted chocolate using a toothpick. Using another toothpick, slide marshmallow onto a plate and sprinkle with desired topping.

Tip: For drizzling, place melted white chocolate in a Zip-Lock baggie. Snip off a tiny corner of the bag and squeeze over. Dipping is easier if a small bowl, not too shallow, is used.

Caramel Brownies

Rich, gooey and moist are all words that could describe this recipe which comes from my co-worker Kim Kell. She recently whipped up a batch of these Caramel Brownies for a dessert exchange during the annual Eagle Christmas party. Marissa Williams was the lucky one to grab this dessert and says it was "the gift that kept on giving" – the pan of brownies was plentiful and yummy, and so rich that it lasted a while.

Ingredients:
16 oz. caramel sauce
1 pkg. German chocolate cake mix, divided
1 C. nuts, chopped
1/3 C. evaporated milk
1 C. chocolate chips
3/4 C. butter, melted


Grease a 9x13-inch baking dish and preheat oven to 350 degrees. Mix package of German chocolate cake mix with butter and evaporated milk. Fold in nuts. Pour just half of the mixture into dish and bake for 8-10 minutes. Remove from oven and pour caramel sauce over the cake, then sprinkle chocolate chips over. Pour remaining cake batter over the top. Return to oven and bake at 350 degrees for about 20 more minutes, checking for doneness.

Tip: Kim said that she had to bake hers for 40 minutes after adding the second layer of batter, so check for doneness with a toothpick in the top layer of cake toward the center. Cool and top with additional chocolate chips, if desired.

Hot Cocoa

Jack Frost is nipping at our noses! We need something more than the crackling fire to warm us. Here's a grand way to warm up on the inside as well as the outside - Hot Cocoa! My co-worker Cheryl Hoefler of Prairie City shared this recipe, and it's just in time for the upcoming holidays and winter weather - the perfect thing to share with guests. Enjoy!

Ingredients:
2 C. powdered sugar
1 C. cocoa (Dutch-process preferred)
2 1/2 C. powdered milk
1 tsp. salt
2 tsp. cornstarch
Hot water

Directions:
Combine the dry ingredients in a mixing bowl and incorporate evenly. Heat water on the stove, 4-6 cups depending on your crowd. Fill each mug half way with the mixture and pour hot water over. Stir to combine. Store the rest in an airtight container (should keep for about six months). For a richer flavor, mix with warm milk.

Marshmallow Pavlova

Pavlova is a meringue with a thin, crisp outside crust and soft marshmallow center topped with whipped cream and fruit. This recipe was adapted from Sue Dean of Australia who was in Canyon City visiting her friends Francis and Bonnie Kocis in June.
The dessert is said to have originated in Australia from a Perth chef Bert Sachse in the 1930s, although New Zealanders have a similar dessert that was known there around the same time. His employers named it Pavlova because it was considered to be light like the dancer.
I had the opportunity to try this recipe several years ago when my nephew made it after returning from a church mission in Perth. It’s delicate and delicious!
Ingredients:
4 egg whites
1 C. superfine sugar
1 Tbsp. cornstarch
1 tsp. white vinegar
1 1/4 C. heavy cream
2 tsp. pure vanilla extract
1 Tbsp. powdered sugar
Directions:
Preheat oven 250 F.
Cover cookie sheet with parchment paper, mark a 7 inch circle in the center (turn the drawing so it’s underneath).
Beat egg whites with electric beater in clean dry bowl, beat until soft peaks form, and add superfine sugar a tablespoon at a time, dissolving between additions. (Best way to test, rub between fingers, if it feels gritty and not dissolved, beat more).Beat in vanilla. Sift cornstarch over the meringue and add teaspoon of vinegar and fold in.
Scoop onto the parchment paper (on cookie sheet) with spatula, spreading meringue inside the circle and shaping into a cake-like shape with outer ridge slightly higher (to contain the fruit). Place in oven and bake for an hour to an hour and 15 minutes. It will dry out slowly and there might be some cracking, with a marshmallow center. Turn off oven, let Pavlova cool completely with oven door open.
Top with whipped cream and fruit slices (such as kiwi, strawberry, mandarin orange) and/or berries, or with a fruit sauce.
Tip: If you have trouble finding superfine sugar, place granulated sugar in a food processor for about a minute.

Here's a link to a Joy of Baking video which shows the process:
http://www.youtube.com/watch?v=98IV1k7DXXc