Tuesday, November 25, 2014

Baked Caramel Corn

  • 1 c. oleo
  • 2 c. firmly packed brown sugar
  • 1/2 c. light corn syrup
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1 tsp. vanilla
  • 6 qts. popped popcorn
1. Melt butter
2. Stir in sugar, syrup, and salt - bring to a boil, stirring constantly.
3. Boil without stirring for 5 minutes.
4. Remove from heat.
5. Stir in baking soda and vanilla.
6. Put in 2 shallow pans.
7. Bake at 250 for 1 hr. stirring every 15 minutes.
8. Remove from oven - cool - break apart - store in tightly covered container.

Monday, November 24, 2014

Orange Cranberry Relish

(Recipe from Jane Dugan. This recipe actually convinced me that I 
really do like cranberries!)

1 bag of cranberries (frozen)
1 lg orange
1 c pecans

Process in food processor and mix together. Start with 2 c sugar, cover and place in fridge. Stir occasionally, taste and add sugar to desired sweetness. Needs to be made AT LEAST one day prior to serving, best two.

Wednesday, August 13, 2014

Creamy JalapeƱo Ranch Dip

  • ½ cup mayo
  • 16 oz. sour cream
  • ½ cup buttermilk
  • ½ cup tomatilla salsa
  • 1 small handful cilantro
  • 5 T Ranch dressing mix (or 1.5 packets)
  • ⅓ cups pickled jalapeƱos
  • 1 squeezed lime juice
  1. Combine all ingredients in a bowl
  2. In a large blender or food processor, pulse til smooth
  3. Refrigerate 30 minutes serve with tortilla chips.
  4. This dip can continue to be refrigerated, covered, for about a week. If you want it more runny for a dressing, add more lime juice

Chocolate Chip Cookies

3 c. flour
1 tsp baking soda
1 tsp salt
2 sticks of butter, softened
3/4 c. sugar
3/4 c. brown sugar
1 tsp. vanilla
2 eggs

Mix moist ingredients then mix with dry.  Add chocolate chips to your liking.

Bake at 350 for 10-12 minutes.

Thursday, June 12, 2014

Ham and Cheese Sliders

24 white dinner rolls
24 pieces honey ham 
24 small slices Swiss cheese
1/3 cup mayonnaise 
1/3 cup miracle whip 
Poppy seed sauce: 
1 Tablespoon poppyseeds 
1 1/2 Tablespoons yellow mustard 
1/2 cup butter, melted 
1 Tablespoon minced onion 
1/2 teaspoon Worcestershire sauce 

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm. 
Note: Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Tuesday, February 18, 2014

Loaded Baked Potato & Chicken Casserole

3 – 4 medium russet potatoes, scrubbed and diced (about 1.5 lbs. or 4 1/2 cups)
1 lb. boneless, skinless chicken breasts, diced
4 slices bacon, cooked crisp, cooled and crumbled
1 1/2 cups shredded cheddar cheese
4 green onions, sliced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into small pieces

Heat oven to 350 degrees F. Lightly grease a 9″ x 9″ baking pan or casserole dish.
Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions.
Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour heavy cream over top of casserole and then dot with the butter. Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Serve.

Saturday, February 8, 2014

Garlic Chicken Farfelle

16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice

*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you’re apprehensive, do less pepper. You can always add more.

**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it’s crispy every time. Time varies, so you just have to watch it. I think it’s usually around 30 minutes. Allow to cool and then crumple.

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.