14 Karat Cake

 

(developed from several recipes.  Better than Taggart Grill's… If you don't count salt, it has 14 ingredients including the frosting)

Mix together:

1 C. whole wheat flour and 1 C. white flour (or use all white)

1 ½ t baking Soda

2 t. baking powder

2 t. cinnamon

½ t. salt

½ t. nutmeg

½ t. ginger (optional)

¾ c. sugar (or even less.  Also can use soaked and pureed dates to sweeten)

Then add;

¾ c. butter or coconut oil

4 eggs

Then remove from mixer and stir in:

3 c. grated carrots  (can be part grated zucchini), ½ C. chopped pecans or walnuts.  Pour into dripper size greased pan.

Bake at 350 for 40 minutes until done. (toothpick test)

Frost with cream cheese frosting.

Frosting:

8 oz. cream cheese, softened to room temp

3 Tb Butter 

About 2 ½c. powdered sugar

2 Tb. Milk or orange juice to thin

Raspberry Lime Freezer Jam

Raspberry Lime Freezer Jam

(from "Within the Kitchen Blog") Who knew making jam was so easy???   BUT freezer jam is beyond easy - crush, stir, pour, done. 

Of course, freezer jam can't sit in your pantry because it is not properly sealed but it is great to make small batches of jam - keep a few jars for your family and give away the others to deserving friends!

This jam has not only sweet, delicious raspberries but also a hit of lime zest which adds an amazing citrus zing to the jam.

Note: Also can be made with blackberries…

Ingredients

4 c raspberries

1-1/2 c sugar

1 package (45 g) freezer pectin or 2 Tbl. Ultra or Clear jel (Add the jel to the sugar first and stir before adding to raspberries.  This helps it to dissolve better.)

zest of 2 small limes (after you have "zested" the limes, use the lime juice for limeade)

4-5 drops of Lime essential oil (optional)

Stir everything in a large bowl for 3 minutes. Use a mixer for best results.

Spoon into jars. Wipe clean and add lids. Close tightly.

Let sit for 30 minutes so it thickens.

Refrigerate - will last up to 3 weeks

Freeze - will last many months

 

Tuna Casserole

(My version without using “cream of” soups.  I know many "modern" people make fun of this casserole, but it is one of my husband's most requested.)

 Begin cooking 2 1/2 c. dry noodles to desired tenderness and drain (takes about 15-20 mins) (You can add the liquid drained off the tuna in the water to cook the noodles)

Melt 4 T. butter, then add

4 T. flour, stir thoroughly, then add

2 c. milk, stir again until no lumps, then

Simmer until thick and just barely bubbling.

Then add—

1 c. combination of ranch and Italian type dressing--or just add more mayo, sour cream, seasonings

2 cans tuna, drained

3/4 cup mayonnaise or Miracle Whip

Milk to thin

Salt, pepper to taste

1 t. all purpose seasoning (optional)

Optional:  Add 1 cup frozen peas

Place in casserole pan and sprinkle grated cheese and/or breadcrumbs or crushed potato chips on top, heat thoroughly, then serve!  (OR, just serve from the saucepan after warming)

Shrimp Enchiladas Verde

(a delicious way to stretch 1 # of shrimp)  

(Serves 4-5)

1 # peeled, cooked shrimp, tails removed and cut into smaller pieces. (you can buy the uncooked shrimp, saute in butter and garlic)( Also can use chicken or turkey instead of shrimp.)

1 C. frozen corn

4 oz. can chopped green chilis, (not drained)

1  to 2 C. canned green enchilada sauce or  mild green salsa (depending on how saucy or spicy you like it)

15 oz. can of black OR pinto beans, rinsed and drained

8 corn tortillas OR 6 cooked flour tortillas

8 oz. shredded cheese (Mexican style, Mozzarella, Jack or Cheddar)

1/2 C. chopped fresh cilantro

Lime, cut into wedges

Coat 9 x 13 or dripper pan with cooking spray.

Combine  corn, chilis and 1/2 of enchilada sauce.  Microwave until heated through.  Add beans and shrimp.

Layer 1/2 of the tortillas onto the pan.  You may have to tear them to fit.  Top with the shrimp/bean mixture. Layer the rest of the tortillas.  Sprinkle cheese all over the top.  Cover with foil.  Bake at 300 - 325 for about 30 mins. until all ingredients are heated and cheese look bubbly.  Remove foil, top with cilantro.  Serve with lime wedges and ranch dressing if desired.

DUTCH OVEN CAMPING OPTION:  Use a 14" DO.  Use canned shrimp, canned or fresh corn.

 

Chocolate Chili

Inspired by Chef Bryan Woolley, KUTV. Modified by Judy.

Ingredients:

1 lbs. extra lean ground beef, bison burger or steak, chopped finely.

1 onions, diced

2 garlic cloves, minced finely

1 red or green bell pepper, minced

1 can black beans, juice and all

2 c blended tomatoes or salsa

1 tsp Mexican seasoning

1/3 cup semi-sweet chocolate chips

1/2 tsp. cinnamon

splash of Tabasco--optional

Salt to taste, fresh cracked pepper

Directions:

Brown meat and peppers, onions, garlic in some olive or vegetable oil.  Simmer for a couple of minutes.  Add beans and tomatoes and spices.  Simmer for about 30-40 minutes.  Add chocolate, simmer a few more minutes until it is dissolved.  Taste and adjust seasonings.  Serves 4-5.  May easily be doubled.

Chile Verde Diera

(Real Green Chili, a prize winning Dutch oven recipe developed by Judy Nelson)

 

5-6 lbs. Chopped (In 1/2 inch pieces) lean meat

(pork or chicken--chicken cooks faster)

2-4 cloves crushed garlic

1 diced green pepper and an Anaheim is optional. You can add whatever peppers you have on hand and decide how much "heat" you want.

1 diced medium onion

1 1/2  tsp. Salt

Dash of pepper

1 1/2 tsp. Ground cumin (can substitute Mexican or taco seasoning. the possibilities for seasoning are almost endless. Sometimes I will add fresh oregano if I have it.)

1/2 tsp paprika

½ bunch of cilantro, finely diced

2 Tbl lemon or lime juice (with some zest if you like)

15oz. can mild or medium green salsa

 2 tsp sugar

14-15 oz. of napolitos with the juice (cactus found in the Mexican section)

3 drops liquid smoke or cade essential oil(optional)

Also optional:  several drops of lime essential oil

 

May be cooked in any pot, Dutch oven is ideal.  Mix all ingredients and simmer until done, about 40-45 minutes.  To thicken, remove 1- 2 cups of the broth, add about 1/2 cups corn starch or arrowroot, ½ t. Kitchen Bouquet (optional). Stir the starch mixture well with a fork.  Pour back onto chili, mix well and bring to simmering to thicken.  (add more cornstarch if it doesn’t thicken enough…)Serve on soft, warmed flour tortillas, or rice.

Top with:  diced tomatoes, diced green peppers, cilantro, grated cheese, sour cream, ranch dressing, sliced olives, guacamole etc…

Deviled Eggs

I am not a fan of hard boiled eggs, but deviled...they're delicious.  They are always a hit at a pot luck and are not just limited to Thanksgiving or Easter.  I developed this recipe from research and trial.

12 eggs

1/2 cup mayonnaise

2 T. ranch dressing optional (or sour cream)

2 tsp. yellow or Dijon mustard

1/8 teaspoon salt

 1/8 tsp Freshly ground black pepper

 2 tsp. dried parsley

dash of garlic powder

1/4 tsp. paprika

 2 tsp finely minced dill pickles

1 T. cream cheese

 

Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.  OR...better still cook the eggs in an Insta Pot.  Use steaming basket, add 2 cups water.  Put about 12 eggs in.  Pressure for 4 mins.  Bring pressure down fairly fast. Let cool to room temp.  Easy Peeling!!

Crack egg shells and carefully peel.   Slice the eggs in half lengthwise, removing yolks to a medium bowl, place whites on a serving platter. Mash or mix all ingredients.  Evenly disperse heaping  spoonfuls of the yolk mixture into the egg whites. Sprinkle with paprika and serve.