DARK CHOCOLATE SEA SALT ALMOND CLUSTERS

SEA SALT DARK CHOCOLATE ALMOND CLUSTERS
http://sallysbakingaddiction.com/2016/03/01/sea-salt-dark-chocolate-almond-clusters/

These are so yummy and easy!  Kids had fun sprinkling on salt and sugar.  I mixed Dove chocolate (cut up), bittersweet choc bar and semi-sweet choc chips.  I thought they would be good with caramel drizzled on top or put some down first.  I put the cookie sheet in the fridge while I was preparing the ingredients.  Worked really well.  Loved having them in the fridge for a quick chocolate fix.

Just 4 ingredients in these addicting sweet and salty almond clusters. Toasting the almonds turns them up a notch!

Ingredients:

• 2 cups (280g) Diamond of California whole almonds
• 8 ounces (226g) semi-sweet or bittersweet chocolate, coarsely chopped1
• sea salt
• turbinado sugar (or any coarse/raw sugar)

Directions:

1. Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread almonds out in a single layer and toast for 10-12 minutes, stirring once during that time. Set aside.
2. Melt the chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 30 second increments, stirring after each increment until completely melted and smooth. Alternatively, you can temper the chocolate. If tempering, do not store finished nuts in the refrigerator.
3. Stir the almonds into the chocolate, making sure to coat each one. Spoon clusters onto a lined baking sheet, as large or small as you'd like. My clusters had about 10-12 almonds each in them. Sprinkle with a little sea salt and turbinado sugar, then allow chocolate to completely set. I placed the baking sheet in the refrigerator to speed it up!
4. Store chocolate covered almonds in the refrigerator for up to 4 weeks.

DARK CHOCOLATE SEA SALT ALMONDS
http://sallysbakingaddiction.com/2015/08/24/healthier-treat-dark-chocolate-sea-salt-almonds/

These are super yummy!  I didn't have time to dip each one so I mixed them all together.  They really clumped together..not sure how to do it better.  

A chocolate treat to feel good about!

Ingredients:

• 6 ounces bittersweet or semi-sweet high quality chocolate
• 1 and 1/2 cups unsalted raw almonds, such as Diamond of California Whole Almonds
• sea salt
• turbinado sugar (or any coarse/raw sugar)

 Directions:

1. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Melt the chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 30 second increments, stirring after each increment until completely melted and smooth. Alternatively, you can temper the chocolate. If tempering, do not store finished nuts in the refrigerator.
3. Stir the almonds into the chocolate, making sure to coat each one. Using a dipping tool or a fork, lift the almonds out of the chocolate one by one or only a couple at a time (you don't want them all sticking together!), gently tap the tool/fork against the side of the bowl to release excess chocolate, and place onto prepared baking sheet. Repeat with remaining almonds.
4. Sprinkle almonds with a little sea salt and turbinado sugar, then allow chocolate to completely set. I placed the baking sheet in the refrigerator to speed it up!
5. Store chocolate covered almonds in the refrigerator for up to 4 weeks.

Additional Notes:

For extra flavor, try toasting the almonds first! Simply spread them out onto a large baking sheet and bake for 10-12 minutes at 300°F (149°C). Allow to slightly cool before coating with chocolate.

CROCK POT SPAGHETTI & MEATBALLS

CROCK POT SPAGHETTI & MEATBALLS

I didn't realize it was suppose to be cooked on high.  We finished cooking in microwave.  This was a super yummy meal. I made the balls in the morning and kept in fridge.  I made the balls way too big.  Would make smaller next time.  Ended up cutting them in half when we reheated for another meal. 

UPDATE: Everyone but Abagail loves!  Made balls the night before and kept in fridge.  Super easy!  We love with salad and breadsticks from Cash & Carry.

1# (or less) low moisture mozzarella cheese, cut into 3/4 inch (or smaller) cubes (cut up a cheese stick - super easy!) 

In a large mixing bowl combine:
1 pound ground beef
1 pound hot Italian sausage (didn't do hot, like sausage from Cash & Carry)
1/2 tsp garlic powder
2 tsp salt
1 tsp black pepper
1 cup bread crumbs (I did half crumbs half panko)
1/4 cup parmesan cheese
2 eggs
1/2 cup whole milk
1/2 cup chopped parsley
---
1 - 2 cans of spaghetti sauce (or can do 1 can plus some diced tomatoes or tomato sauce)

Roll golf ball sized balls with the meat mixture. Squish mozzarella cube into the center and pull the edges of the meat ball around it until it’s a new ball again.

Arrange meatballs in slow cooker and cover in tomato sauce.

Cook on high for 2 to 2.5 hours.  Works to cook on low all day long.

CAROLE PATON'S EGG CASSEROLE

CAROLE PATON'S EGG CASSEROLE
This in the McCleve cookbook pg 8.  Got recipe from Candace (Pacific Yurts).  So good!  Goes really good with a meat and some kind of bread (usually do zucchini or banana).

Butter a 9 x 13.  Layer a can of diced green chilies (sometimes  do two cans).  Cover with 1# grated jack cheese (any cheese will work).  Beat  1 dozen (or more) eggs.  Add 16 oz sour cream and beat.  Pour over cheese and chilies.  Bake 350 degrees 30-40 minutes.  

Serve with any of the following:
salsa
chopped tomatoes
chopped green onions
chopped cilantro

BISCUITS & GRAY

RANCH BISCUITS
This comes from Cowboy Cookbook pg. 201.  There are other biscuit recipes we have used.  This one is our favorite.  Make sure and don't do dough too thin or they will be hard.

1/2 cup water
1/2 cup sugar
2 cups buttermilk
1/2 tsp baking soda
1 tsp salt
1 pkg active dry yeast
1/2 cup vegetable oil
5 cups sifted, all-purpose flour (I don't always sift first)
4 tsp baking powder

Preheat oven to 450.  Combine the ingredients thoroughly.  Roll dough out on a floured surface to a 3/4" thickness (don't do thinner).  Cut out biscuits with a drinking glass or biscuit cutter.  Bake for 15-20 minutes.  Makes about 2 cookies sheets worth.


GRAVY
This came from The Pioneer Woman

1# ground breakfast sausage (see note below)
½ cup flour (I usually do 1/3)
4 cups whole milk (2% okay)
½ tsp seasoned salt
2 tsp (or to liking) pepper (essential oil works as well)

In a pan (not skillet) cook sausage. Once cooked add flour and stir until sausage is all covered (I usually do this with a whisk).  Gradually add all the milk.  Whisk or stir until it starts to thicken.  This can take 5-10 minutes.  You don’t have to stir the whole time but watch carefully so it doesn’t burn.  When at desired consistency add seasoned salt and pepper.

NOTE:
If you are using a sausage that is not breakfast just plain pork add sage, majoram, pepper, salt, red pepper (I don't add) and brown sugar (I don't add).

ORANGE JULIUS

ORANGE JULIUS
I have good memories of having this while growing up.  Kevin Chapple usually makes this when we visit.  Don't make extra...it doesn't taste good the next day.  Found in first McCleve cookbook pg. 2.

Put below ingredients in blender. Mix well and serve.

1 cup water
1/3 c sugar
1 egg
1 cup milk
1 tsp vanilla
1 (6 oz) frozen orange juice concentrate
6-8 ice cubes

COCONUT TOAST

COCONUT TOAST
This is super yummy!  Goes great with anything. This is found in the Taste of Home Family Collection pg. 37.

1 cup flaked coconut
1 cup sugar
1/2 cup butter, melted
1 egg, beaten
1 tsp vanilla
11-12 slices white bread (Texas Toast works great!)

In a bowl, combine the coconut, sugar, butter, egg and vanilla.  Mix well.  Spread over each slice of bread; place on ungreased baking sheets.  Bake at 350 for 15-20 minutes or until lightly browned.

CHERRY PIE FILLING JELL-O SALAD

CHERRY PIE FILLING JELL-O SALAD
One of Grandpa Maner’s (Buster) favorite salads.  Goes good with just about anything. Found in McCleve cookbook pg. 49.

Dissolve 1 large package red Jell-o in 2 cups boiling water.

Add: (I use big cans)
1 can cherry pie filling (good with 2 cups frozen fruit as a substitute)
1 can crushed pineapple (don’t need to drain)

Tip:  When pouring into 9x13, pour slowly.  Or get a big spoon and scoop it into dish until big pieces are gone.

Topping:
1 (8 oz) pkg cream cheese, softened
½ cup sugar
½ cup sour cream
1 tsp vanilla

Beat until smooth.  Spread over top of Jell-o mixture before serving.  For a variation try Blueberry pie filling/berry Jell-o.

HAMBURGER SOUP

HAMBURGER SOUP
Love it!  Got it from Luann (so I think of her everytime we make it).  This is Scott's favorite soup. The carrots just kinda melt away.   Leftover as really good.  I usually double the batch so we for sure have some for later. McCleve cookbook pg 58.

1# hamburger, browned
2 cans Cream of Celery soup
1 cup water
1 bay leaf
2 tsp brown sugar
1/2 cup onion, chopped
2 cups tomato juice (you can find in the juice isle - I usually get the soda looking can)
2 cups grated carrots
1/4 tsp garlic salt
1/4 tsp pepper

Mix together. Simmer for at least 30 minutes or longer.

TRES LECHES CAKE

http://thepioneerwoman.com/cooking/tres-leches-cake/

Yum!  Easy to make.  Kids loved the cherries on top.  Any kind of fruit would be good on top.
UPDATE: Good with strawberries (made strawberry petals with a cherry in the middle).  Scott really likes this.  Added Cajeta (Mexican caramel) before putting on icing (any kind of caramel sauce would be good).  Really liked the edition.
We had this type of cake for our ward Christmas dinner 2016.  They did it with a yellow cake mix.  It was not even close to as good as this recipe.

UPDATE: Abagail wants this for her birthday.  She loves it!

• Tres Leches Cake

  September,29,2009 1526

  PREP TIME:

  45 Minutes

  DIFFICULTY:

  Easy

  COOK TIME:

  1 Hours

  SERVINGS:

  12 Servings

  
  

  INGREDIENTS

  • 1 cup All-purpose Flour
  • 1-1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 5 whole Eggs
  • 1 cup Sugar, Divided
  • 1 teaspoon Vanilla
  • 1/3 cup Milk
  • 1 can Evaporated Milk
  • 1 can Sweetened, Condensed Milk
  • 1/4 cup Heavy Cream
  • _____
  • FOR THE ICING:
  • 1 pint Heavy Cream, For Whipping
  • 3 Tablespoons Sugar

  
  

  INSTRUCTIONS

  Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.

  
  

  Combine flour, baking powder, and salt in a LARGE (red one works great) bowl. Separate eggs.

  
  

  Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

  
  

  Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

  
  

  Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

  
  

  Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool. (Can leave in 9x13)

  
  

  Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.

  
  

  Allow the cake to absorb the milk mixture for 30 minutes. Better if you stick in the fridge for 3 hours or overnight.  To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.

  Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

SPAZAGNA

SPAZAGNA
This recipe came from Made from Scratch.  It is one of Scott's favorite dishes.

1 (16 oz) package spaghetti
1# Italian sausage
1 medium onion, chopped
1 (26 oz) jar meatless spaghetti sauce
1/2 tsp seasoned salt
2 eggs
1/3 cup grated Parmesan cheese
5 T butter, melted
2 cups small curd cottage cheese
4 cups shredded mozzarella cheese

Cook spaghetti according to package directions.  Meanwhile in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain.  Stir in spaghetti sauce and seasoned salt; set aside.

In a large bow, whisk the eggs, Parmesan cheese and butter.  Drain spaghetti; add to egg mixture and toss to coat.

Place half of the spaghetti mixture in a greased 9 x 13 baking dish.  Top with half of the cottage cheese, meat sauce, and mozzarella cheese.  Repeat layers.  Cover with tinfoil (spray with Pam so cheese won't stick) and bake at 350 for 30 minutes.  Uncover and bake 5 minutes or until cheese is melted.

FIVE CUP SALAD

FIVE CUP SALAD
This is a super yummy and easy salad to make.  Found in Pima cookbook pg. 33.

1 cup pineapple chunks
1 cup mandarin oranges. drained
1 cup miniature marshmallows
1 cup coconut
1 cup sour cream

Mix all ingredients together and refrigerate for several hours.

JUDY'S DISH

JUDY'S DISH
This is the 2nd McCleve pg 91.  We have this lots.  It was one of my favorites growing up and my family loves it too.  So easy to prepare.

Brown:
1# hamburger
1 chopped onion

Add:
2 cans (23 oz) Ranch Style beans
2 cans diced tomatoes (roughly 46 oz)

Simmer for 15 minutes.  Pour over regular Fritos (chili good too).  Top with grated cheese, tomatoes and lettuce.  Add hot sauce if desired.

GRILLED PINEAPPLE

GRILLED PINEAPPLE
Serves 8
Ingredients

This isn't Scott & Abagail's favorite thing, but Jackson and I both really like it.

UPDATE: To do in oven: 400 preheat oven with pan & tin foil in it.  I put down one piece of tin foil and then crumbled up some others so when I put the pineapple on it it wasn't touching the other tinfoil or pan.  Spray all of it with Pam.  Cook for 7-8 minutes then turn over and cook for another 7-8 min.
For the marinade:
1 tablespoon olive oil
1/4 teaspoon ground cloves (we like it better without the cloves)
1 teaspoon ground cinnamon
2 TB Honey or brown sugar
1 tablespoon fresh lime juice

1 firm yet ripe pineapple
1 tablespoon grated lime zest

Directions

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill).

To make the marinade, in a large bowl, combine the olive oil, cloves, cinnamon, honey and lime juice and whisk to blend. Set aside.

Cut off the crown of leaves and the base of the pineapple. Stand the pineapple upright and, using a large, sharp knife, pare off the skin, cutting downward just below the surface in long, vertical strips. Cut off any remaining small brown "eyes" on the fruit. Stand the peeled pineapple upright and cut it in half lengthwise. Place each pineapple half cut-side down and cut it lengthwise into four long wedges; slice away the core.

Place the pineapple in the bowl with the marinade and stir to coat the pineapple.

Place on the grill and cook about 3 to 4 minutes, basting once or twice with the remaining marinade. Turn the fruit and move it to a cooler part of the grill or reduce the heat. Baste again with the marinade. Grill until the pineapple is tender and golden, about 3 more minutes.

Remove the pineapple from the grill and place on a platter or individual serving plates. Sprinkle with the lime zest. Serve hot or warm.

CHICKEN IN A POT - CROCKPOT OR OVEN OR INSTANT POT

CHICKEN IN A POT
We loved this recipe!  Used leftovers to make soup.  Found in crock pot cookbook pg. 168.

UPDATE: A co-worker (Cindy Crump) told me how she likes to do this.  I made it and YUM!  I need to make this more.  In roasting pan at 350 put a full size chicken some peeled cut up potatoes and carrots (cut carrots small).  Put oil on bird and top with salt, pepper, Italian seasoning and paparika.  Cook for 2 hours.  It was so tasty the skin on top got crispy and the potatoes on top were roasted. Yum!  We had with blueberry biscuits.

2 carrots, sliced
2 onions, sliced
2 celery ribs, cut in 1" pieces
3 # chicken, whole or cut up
2 tsp salt
1/2 tsp pepper
1 tsp dried basil
1/2 cup water or chicken broth

Place vegetables in bottom of slow cooker.  Place chicken on top of vegetables.  Add seasoning and water. 

Cover.  Cook on Low 8-10 hours or High 3 1/2-5 hours (use 1 cup liquid if cooking on High).

Note: To make this a full meal, add 2 medium-sized potatoes, quartered, to vegetables before cooking. 

ANOTHER RECIPE
Found this on Pinterest
We all really liked it.  Put it in the instant pot frozen. Just rubbed the mixture on it.  I used two drops of thyme essential oil.  Did pressure cooker 11 minutes but could have done 10.  Can save the juice for soup or any recipe that needs a broth.

1/2 tsp each salt, pepper, onion powder, thyme (or essential oil drops), basil, paprika
1 tsp garlic powder
3/4 cup water (or chicken broth) in bottom of instant pot 

NO MEAT (BUT I ADDED HAM) BAKED BEANS

NO MEAT (BUT I ADDED HAM) BAKED BEANS
We liked this but it was watery.  Next time only add 1/4 cup and watch to see if it needs more.  I added a ham hock and some Thanksgiving ham.

1# dried navy beans
6 cups water
1 small onion, chopped
3/4 cup ketchup
3/4 cup brown sugar
3/4 cup water (or less - see note) 
1 tsp dry mustard
2 T dark molasses
1 tsp salt
ham hock or diced cooked ham, optional 

Soak beans overnight in water in a large soup kettle.  Cook beans in water until soft about 1 1/2 hours. Drain, discarding bean water.

Mix together all ingredients in slow cooker. Mix well.  Cover and cook on low 10-12 hours.

SESAME STEAMED BROCCOLI

SESAME STEAMED BROCCOLI
Found in Taylor Relief Society pg 41. Nice change from regular broccoli.  Easy and everyone liked.

1 T sesame seeds
2 tsp soy sauce
1/4 tsp grated lemon peel
4 c broccoli 
2 tsp sugar

Preheat oven to 350.  Line a baking sheet with foil.  Spread sesame seeds in a thin layer.  Bake, stirring occasionally until golden about 10 minutes.

While sesame seeds are baking, prepare broccoli.  Steam until just tender-crisp, about 15 minutes.  Place broccoli on a serving plate.

While broccoli is cooking, prepare sauce.  In a small bowl, combine soy sauce, sugar and lemon peel.  Mix well.  Drizzle sauce over broccoli; toss to coat.  Sprinkle with sesame seeds.  Serve immediately. 

STEW

"ABSENT COOK" STEW
We really liked this.  Found in crock pot cookbook pg 28.

2# stewing beef, cubed
2-3 carrots, sliced
1 onion, chopped
3 large potatoes, cubed
3 ribs celery, sliced
1 can tomato soup
1 soup can water
1 tsp salt
dash of pepper
2 T vinegar

Combine all ingredients in slow cooker.  Cover.  Cook on low 10-12 hours.

BEST EVER BEEF STEW
This is really, really good. We had with biscuits.  Can also do in crockpot 8-10 hours on low and put in peas last 45 min.
https://www.thecountrycook.net/best-ever-beef-stew/?pp=1

2 pounds beef stew meat

1/2 cup all purpose flour

1 tablespoon seasoned salt

1/2 teaspoon black pepper

1/4 cup vegetable oil

1 medium yellow onion, diced

2 stalks celery, diced

3 cups water

3 heaping teaspoons Better than Bouillon (concentrated beef stock)

2 tsp. Worcestershire sauce

1 tsp. minced garlic

3 large carrots, peeled and diced

4 russet potatoes, diced into chunks

1 cup frozen peas

1. Cut up stew meat into 1" chunks. In a large Ziploc bag, add flour, seasoned salt and pepper.
2. Seal bag and shake to combine ingredients.
3. Add in stew meat.
4. Shake well to coat with flour.
5. In a large pot, over high heat, pour in vegetable oil.
6. Once the oil is hot, add floured beef chunks (in two batches).
7. Don't shake off too much of the flour when you take them out.
8. The flour will actually help thicken up the stew some.
9. Brown half of the beef chunks then do a second batch until they are all browned.
10. We are not cooking the meat all the way.
11. Just browning it will help give the beef a great color and flavor.
12. Take out the browned beef and set aside.
13. Season with pepper.
14. If necessary add a tad bit more oil to the pot, turn down the heat to medium, then add in diced onion and celery.
15. Cook until translucent (just a few minutes.)
16. Scrape the bottom of the pan and loosen any brown bits (lots of flavor in those!)
17. Add water and concentrated beef stock, Worcestershire sauce and garlic.
18. Stir well.
19. Add meat back to the pot.
20. Then toss in diced carrots and potatoes.
21. Stir to combine.
22. Cover and cook on medium heat for about 10 minutes, then turn down the heat to low and allow to simmer for 35-45 minutes (until potatoes are fork tender.)
23. Give stew a stir every so often while cooking.
24. Ten minutes before you're ready to serve, stir in frozen peas and cover pot.
25. Once peas are tender, you are ready to dig in!