Candied Popcorn

Love this recipe, SO TASTY!

Candied Popcorn:

2 C Sugar

2/3 C top cream or milk

1/4 tsp salt

1 Tb clear Karo syrup

1 tsp vanilla

about 1/4 tsp food coloring

Mix sugar, milk, salt , and syrup in saucepan. Cook to 230* or just under soft ball stage. Add vanilla and coloring. Pour over 6 qts of popcorn (popped), while stirring. Pour out on wax paper to dry.

 

We need to update...

I've got some more recipes I have tried that I need to get added. Promise to get on that this weekend...maybe some pictures too! Had a great RS Activity on Freezer Meals so I will be trying some of those and putting my favs on her.

Easy Artichoke Dip

1 package cream cheese (8 oz)
1-2 cans of Artichoke Hearts (non-marinated)
1 package of shredded Parmesan cheese
1 Bag Fritos Scoops
Red pepper flakes, Garlic powder, salt and pepper to taste (I just sprinkle the salt and pepper on top)

In a glass dish placed the chopped artichoke hearts and chopped cream cheese and cook for 3-5 minutes at 350 degrees. Add cheese and other spices, cook another 15 minutes or until it's bubbly and good!
Stir it ALOT if you're keeping it in a crock pot!
YUM!

Peanut Butter Kiss Cookies

Cream:
1/2 cup of margarine
1/2 cup of sugar
1/2 cup of brown sugar
1/2 cup of peanut butter

Add:
1 egg
1 teaspoon of vanilla
2 Tablespoons of milk
Mix well

Add:
1 3/4 cups of flour
1 teaspoon of salt

Roll dough into one-inch balls and then cover in sugar

See? Look how pretty

Place on an ungreased cookie sheet and bake for 6 minutes at 375 degrees
Remove from oven and top with a chocolate kiss. Push the kiss down until sides of cookie cracks.
Return to oven for 3 minutes. Let set on cookie sheet for 2 minutes and then move to cool.

Taco Soup

1 lb. Hamburger
1 small chopped onion
1 package of taco seasoning
1 can of Mexican style diced tomatoes
1 can crushed tomatoes
1 can tomato sauce (15 oz)
1 can of kidney beans
1 can of black beans
1 can of corn
1 cup of water

Brown hamburger and onion together, then drain. Stir in taco seasoning. Add all other ingredients and simmer for 30-45 minutes.
Top with sour cream and cheese. Eat with corn chips
This is also an easy one to throw into the crock pot! And it makes ALOT!!!

Chick-Fil-A Noodle Soup

1/4 pound butter
3/4 cup flour
2 1/2 to 3 quarts water
2 tablespoons chicken base
2 quarts chicken stock
1 pound fresh carrots, diced
6 to 7 ribs celery, diced
1 medium onion, diced
3/4 teaspoon white pepper
3/4 teaspoon garlic powder
2 cups cooked, cubed chicken
10 ounces egg noodles

In a large pot, melt butter. Add flour and cook 3 to 4 minutes. Slowly add the 2 1/2 to 3 quarts of water, stirring constantly. (The amount of water used depends on how thick you want the soup.) Simmer 20 minutes. Add chicken base and chicken stock.


While chicken stock mixture is cooking, bring 2 quarts of water to a boil in a separate pot. Add carrots, celery and onion. Cook 6 minutes. Drain. Add to chicken stock mixture along with white pepper and garlic powder. Simmer 10 minutes. Add diced cooked chicken tenders.

Cook noodles in a separate pan of boiling water for 3 to 4 minutes. Drain and rinse with cold water. Add to soup. (Noodles will continue cooking in the soup.) Simmer soup 2 or 3 minutes more and serve.

Aloha Chicken

4 chicken breasts

1 bottle of barbeque sauce

1 can of pineapple chunks

1 chopped onion


Mix barbeque sauce, pineapple and onion and pour over chicken.

Cook in crockpot for 4-6 hours on low.

Cheesy Sour Cream Chicken Enchiladas

Ingredients

8-10 Flour Tortillas (buritto size)

2 Cans Cream of Chicken Soup

1 Pint Sour Cream

2 cups plus 1/2 cup shredded Cheddar or Monterey Jack Cheese

4 Boneless Skinless Chicken Breasts, cooked and chopped

40z. can diced green chilies (optional)





Preheat oven to 350. Dilute soup with one can of water, add chilies. Heat to just before boiling, add sour cream, 2 cups cheese, and chicken. Pour a little sauce into the bottom of a 9X13 baking dish. Fill tortillas with chicken mixture, roll, and arrange in the baking dish. Pour extra sauce over tortillas, cover with foil and bake 45 minutes. Remove from oven, top with 1/2 cup cheese, tent until melted. Enjoy!

{mint brownies-super yum}

Mint Brownies

Recipe by Our Best Bites

Brownies:

4 squares unsweetened baking chocolate (4oz)

1 C butter (2 sticks)

4 eggs

2 cups sugar

1 tsp vanilla

1 1/4 C flour

1/2 tsp baking powder

Frosting:

2 C powdered sugar

4 T butter, softened

1 1/2 tsp peppermint extract

1-2 Tbs milk

green food coloring

Chocolate Glaze:

6 oz (about 1 cup) semi-sweet chocolate chips ,you could also use dark

6 Tbs real butter

Preheat oven to 350 degrees. Line a 9×13 inch pan with foil making sure the foil extends over the edges by at least one inch. Lightly spray with non-stick spray and set aside.

Chop both unsweetened chocolate and two sticks of butter into chunks and place together in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool, stirring occasionally.

With an electric mixer or stand mixer beat eggs, sugar, and vanilla for 2 minutes. While egg mixture is beating, measure out flour and combine with baking powder. While mixer is running, slowly add melted chocolate and beat to combine. Turn beater speed to low and add in flour by spoonfuls. Mix just until combined. Pour batter into prepared pan and bake for 20-30 minutes or until a knife poked in center comes out clean.

Cool completely on a metal rack. When brownies have cooled to room temperature, prepare frosting. Combine all frosting ingredients, starting with 1 1/2 tablespoon of milk, and beat until light and fluffy. Add more milk by teaspoonful as needed. Spread frosting evenly over brownies and then place brownies in fridge to chill.

While brownies are chilling prepare chocolate glaze. Place chocolate chips and 6 tablespoons butter in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer. Return pan to fridge to cool. When chocolate has hardened, use edges of foil to remove entire brownie from pan. Cut into squares and serve.

Chicken Au gratin Chowder

Tara brought this to us after we had Hadley and it was super yummy. I can't wait to make it again. I am craving it!!

Chicken Au gratin Chowder

6 bacon strips (or use the Real bacon bits in the salad dressing isle)

1 small onion, chopped

1 package Au gratin Potatoes

2 cups hot water

1 1/2 cup evaporated milk

1 1/2 cup chicken broth

1 can of corn, drained

3 cups cooked cubed chicken

2/3 cup evaporated milk

Add potatoes with contents of sauce mix, oniont, water, broth, and corn. Cook uncovered over med. heat 15-20 mins or until potatoes are tender. Reduce heat stir in chicken, evaporated milk, and bacon. Heat thoroughly and serve.

Crock-Pot Macaroni and Cheese

8 ounces elbow macaroni, cooked (I don't cook mine, just throw it in with everything else)
1 12 ounce can evaporated milk
1 1/2 cups whole milk (I use skim cause the whole seems too much)
2 large eggs, beaten
1/4 cup (1/2 stick) butter, melted
1 teaspoon salt
dash of pepper
2 10 ounce bricks sharp cheddar cheese, grated (about 5 cups)
dash of paprika

In a large 4-quart crockpot sprayed with cooking spray, mix the macaroni, milks, eggs, butter, salt, pepper, and all but 1/2 cup of the grated cheese.

Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cook on low heat for 3 hours and 15 minutes.

{cheesy ham & potato soup}

I've tried several different versions but this one was super yummy and easy. Serve with cinnamon rolls or Great Harvest Cinnamon Twist Bread.

Ingredients
3 1/2 cups potatoes, peeled and diced
1/3 cup onions, finely chopped
1 -2 cup ham, diced and cooked
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt
1 teaspoon pepper
5 tablespoons butter
5 tablespoons flour
2 cups milk
2 cups cheddar cheese, shredded

Directions
Combine potatoes, celery, onion, ham, and water in stockpot and bring to boil.
Then cook over medium heat until potatoes are tender.
Stir in the chicken bouillon, salt, and pepper.
In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick.
Slowly stir in milk as not to allow lumps to form and all milk is added. Continue to stir until thick (4-5 minutes)
Add in cheese and stir until melted.
Stir the cheese mixture into the stockpot and cook until heated through.

Buttermilk Syrup

1 cube butter
1 cup sugar
1/2 cup buttermilk*
1/2 tsp. baking soda
1 tsp. vanilla or maple flavoring

Melt butter together with sugar, buttermilk and baking soda. Bring to a boil and let boil for 5 minutes or until it turns a light golden color. Remove from heat and mix in vanilla or maple.

*To make quick Buttermilk if you don't have it on hand
1 3/4 cup milk
1 tbls cream of tarter.

Let set for 5 mins and then measure into syrup.

or

1 tbls lemon juice or vinegar plus enough milk to make 1 cup

Let stand for 5 mins. before using.

Crock-Pot Chicken Enchilada Casserole

2-3 chicken breast, cooked and cubed
1 can cream of chicken soup
2 (10 oz) cans green enchilada sauce
20 corn tortillas
1 onion chopped
1 can cream of mushroom soup
1 1/2 cup sour cream
2 (4.5 oz) cans peeled diced green chilies
4 cups shredded cheese

Saute onion in oil. Stir in soups, sour cream and chilies. Heat until warm. Cut tortillas into bite size pieces. Layer: sauce, chicken, tortillas and cheese in greased crock-pot. Repeat. Cook on high for 2-3 hours.

Peanut Butter Popcorn

Trisha brought this into work this morning and it's FANTASTIC!!! Had to Share!

1/2 Cup Corn Syrup
1/2 Cup Honey
1 Cup Sugar
(Melt the above together in a sauce pan)
Add 1 Cup Peanut Butter
1 teaspoon Vanilla

Layer over popcorn!