Buttermilk Syrup

 2 cups sugar

1/4 cup karo syrup

1 cup buttermilk

1 tsp baking soda

1/2 cup butter

1 tsp vanilla

Combine all ingredients, but vanilla, in a LARGE pot, add the baking soda last (it will foam) and boil for a minute, then add vanilla. 

Yeild: 3 cups

It can be made with powdered buttermilk. Once Melissa made it with 1 cup of buttermilk powder, not just the amount of buttermilk powder to make a cup so we had to suddenly multiply the recipe and it foamed up in a HUGE mess.  Also, we had buttermilk syrup for a LONG time!

Frog-Eye Salad

 1 cup sugar                                                1 package (16 oz) Acini de Pepe (pasta)

2 Tablespoons flour                                    1 cup coconut

2 1/2 teaspoons salt, divided                       3 cans mandarin oranges, drained (11 oz each)*

1 3/4 cups pineapple juice                           2 canes pineapple chunks, drained (20 oz each)*

2 eggs, beaten                                              1 can crushed pineapple, drained (20 oz)*

1 tablespoon lemon juice                            1 carton non dairy whipped toping (9 oz)

3 quarts water                                              1 cup miniature marshmallows

1 Tablespoon cooking oil

In a pan on the stovetop, combine sugar, flour and 1/2 teaspoon of salt, gradually stir in pineapple juice and eggs. Cook over moderate heat stirring, until thickened. Add lemon juice. Cool mixture to room temperature. Meanwhile, bring water, remaining 2 Tbsp salt and oil to boil.  Add Acini de Pepe, cook at rolling boil until Acini de Pepe is done. Drain Acini de Pepe, rinse with water, drain again and cool to room temperature.  combine egg mixture and Acini de Pepe. Mix lightly but thoroughly. Refrigerate overnight/8 hours in air tight container. Add remaining ingredients. Mix lightly but thoroughly.  Refrigerate until chilled in airtight container. It may also be frozen, though freezing somewhat alters the texture. Makes 25 servings.

*I use a #10 can of tropical fruit salad instead of other canned fruit and use the drained juice from the tropical fruit salad in place of the pineapple juice. I don't usually add the salt to the water for the Acini de Pepe. 

Crock Pot Chalupa

1 pork tenderloin 2-3# (can also use chicken; I have found it shreds easier and cooks more tender if you cut it into 3" pieces  before cooking)

1 jar chunky salsa (I also use canned crushed tomatoes and some extra Hatch chile salsa--which I also replace for the green chile)

1 onion peeled & coarsely chopped

3 cloves garlic, minced

1 cup frozen corn (can use canned if you have to)*

1 can diced chiles OR Hatch chili 

2 cans black beans or 2 cups cooked pinto or black beans*

Place all ingredients in crock pot and cook on low for 8-10 hours or on high for 4-6 hours. Shred with 2 forks and serve with warm flour tortillas, sour cream & guacamole. 

*I typically add these after I shred the meat

This is from Carolyn Yoss at a Celeste or Evergreen ward Relief Society meeting and she gave us the following on how to cook beans. This is how I cook beans now, black, white, pinto, whatever. I cook up a 1 lb batch and then freeze what I don't use in a gallon freezer bag for future needs.

Whipped Lemon Cream Cheese Mousse

1 cup heavy whipping cream

8 oz cream cheese, softened

1 1/4 c powdered sugar

1 Tbsp lemon juice (use fresh and add zest)

1 tsp vanilla

dash salt

1. Whip cream in stand mixer until soft peaks form, set aside (put in separate bowl to use mixer bowl for cream cheese)

2. beat softened ream cheese until it's nice and smooth.

3. sift powdered sugar into the cream cheese, add fresh lemon juice and vanilla. Beat until smooth and glossy.

4. Fold cream cheese mixture into the whipped cream until combined.

Time: 15 min

Yield 3 cups

Can be made up to 3 days in advance, seal tightly