Tuesday, May 26, 2009

Peanutty Candy Bars

4 c quick cooking oats
1 c brown sugar
2/3 c butter melted
1/2 c plus 2/3 c peanut butter
1/2 c light corn syrup
1tsp vanilla
1pkg butterscotch chips
1 c semisweet chocolate chips
1 c chopped salted peanuts

In a large bowl, combine oats, brown sugar, butter, 1/2 c peanut butter, corn syrup and vanilla. Press into a 9x13 pan. Bake at 375 degrees for 12-14 minutes, or until mixture is bubbly around the edges.

In a microwave safe bowl, melt butterscotch chips and chocolate chips until smooth. Stir in peanuts and remaining peanut butter. Spread over oat mixture. Refridgerate for 1 hour (at least) before cutting.

(its ok if you don't however....they just get a little soft)

Deanna's Red Potato Salad

5lbs red potato cut in 1 inch pieces and boiled until soft
1/2 c red wine vinegar
1/2 c olive oil
2 T dijon mustard
3-4 T mayo
1 c red onion finely chopped
1 red pepper finely chopped (opt)
salt and pepper to taste

Mix potatoes, onions, peppers. Mix remaining ingrediants in a small bowl toss with potato mixuture. Add salt and pepper to taste

Cashew Chicken Rotini Salad

1 16oz rotini or spiral pasta
4 c cubed chicken
1 20 oz can pineapple tibits
1 1/2 c celery sliced/chopped
3/4 c thinly sliced green onions
1 c seedless green grapes
1 c seedless red grapes
1 pkg (6oz) dried cranberries
1 c ranch dressing
3/4 c mayo
2 c salted cashew (or peanuts cause I don't like cashews)

Cook the pasta according to directions. Meanwhile, in a large bowl, combine the drained pineapple, celery, onions, grapes and cranberries. Drain pasta, rinse in cold water, stir in pasta. In a small bowl, whisk the ranch and mayo. Pour over salad and toss to coat. Refridgerate at least 2 hours. Just before serving stir in nuts.

Crunchy Romaine Strawberry Salad

1 pkg ramem noodles
1 c walnut
1/4 c butter
1/4 c veg oil
1/4 c red wine vinegar
1/2 t soy sauce
8 c torn romain
1/2 c green onion
2 c fresh strawberries

Discard seasoning packet from the noodles, break noodles into small pieces. In a skillet, saute noodles and walnuts in butter for 8-10 minutes or until golden brown

For dressing, in a jar or container with tight fitting lid, combine the oil, sugar, vinegar and soy sauce shake well. Just before serving, combine the romain, onions, strawberries adn noodle mixture in a large bowl. Drizzle with dressing and toss gently.

Friday, May 22, 2009

Secret Recipe Raspberry Bars

3/4 cup butter, softened
1/2 cup sugar
1 3/4 cups flour
1/3 cup pecans, chopped
1/4 teaspoon almond extract
1/4 teaspoon salt
8 ounces seedless raspberry preserves (1 cup)
1/2 cup sweetened flaked coconut
Cooking Directions
Preheat oven to 350° F.

Using mixer, beat together butter and sugar at medium speed.

Add flour and mix well. Add chopped pecans, almond extract, and salt, stirring until the flour mixture resembles coarse crumbs.

Reserve 1 cup of the flour mixture and press the remainder into the bottom of an ungreased 9x13-inch baking dish.

Spread raspberry preserves evenly over the crust.

Sprinkle the reserved flour mixture over the preserves.

Sprinkle the coconut on top.

Bake until the crust and topping are golden, 25 to 30 minutes. Let cool and cut into squares.

Thursday, May 21, 2009

Gina's frosting

Decorator's frosting by Gina

4c powder sugar
3/4 crisco
2T water
1/4 t salt
1/2 t almond or 1t vanilla

Place half of powdered sugar in bowl. Add shortening, salt, flavoring, water. Beat on medium speed until fluffy. Add remaining powdered sugar mix until blended. Add color if wanted, keeps in fridge several weeks.

Saturday, May 9, 2009

Scrambled Egg Muffins

1/2 pound bulk pork sausage
12 eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup shredded Cheddar cheese

1.In a skillet, cook the sausage over medium heat until no longer pink; drain. In a bowl, beat the eggs. Add onion, green pepper, salt, pepper and garlic powder. Stir in sausage and cheese.

2.Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350 degrees F for 20-25 minutes or until a knife inserted near the center comes out clean.

Underbaking a bit is recomended if you plan on freezing and reheating them


3 cups all-purpose flour
1/2 cup white sugar
5 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter
1 egg, beaten
1 cup milk

1.Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

2.In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir gradually into flour mixture until moistened.

3.Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.

4.Bake 10-15 minutes in the preheated oven, or until golden brown.

*** experiment! dried or fresh fruits, cinnamon, chocolate

Friday, May 8, 2009

Super Easy Beef Stroganoff

Thank you Robin for sending this my way

1 pound stew meat
1 envelope onion soup mix>
1 can cream of mushroom soup (use the Healthy Request - not so salty)

Combine in crock pot, cook on low for ≈6 hours.
Mix in 1 c. sour cream
egg noodles (or you could use rice)

Super easy and great tasting.

Ham and Cheese Breakfast casserole

18 (1 ounce) slices white bread, cubed
8 ounces cooked ham, cubed
2 cups shredded Cheddar cheese
1 1/2 cups diced Swiss cheese
6 eggs
3 1/2 cups milk
1/2 teaspoon onion powder
2 cups crushed cornflakes cereal
1/2 cup butter, melted

1.Lightly grease a 9x13 inch baking dish. Line the bottom of the dish with half the bread cubes. Sprinkle with ham, Cheddar cheese, and Swiss cheese, and top with remaining bread. In a bowl, beat together the eggs, milk, and onion powder. Pour evenly over bread. Cover, and refrigerate overnight.

2.Preheat oven to 375 degrees. In a small bowl, blend the crushed cornflakes and melted butter. Spread evenly over the casserole.

3.Bake 40 minutes in the preheated oven, or until bubbly and golden brown. Let stand 5 minutes before serving.

Overnight French Toast

Thank you Sharon for this one!!

1/2 c butter
1 1/2 c brown sugar
1 tsp cinnamon
slices of thick bread (chunky cinnamon bread is YUMMY with this)
6 eggs
1/4 t salt
1 1/2 c milk
1 tsp vanilla

Melt butter in a 9x13 pan. Sprinkle on brown sugar and cinnamon Layer the bread slices. Beat the eggs. Add the vanilla, milk and salt...pour over the bread making sure to cover. Cover and refridgerate overnight. Bake uncovered at 350 degrees for 35-40 minutes. Cut into squares and server upside down

Tuesday, May 5, 2009

Mexican Brownies

Prep Time: 30 Minutes
Start to Finish: 3 Hours 30 Minutes

1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
1 tablespoon ground cinnamon
Water, vegetable oil and eggs called for on brownie mix box
1 cup semisweet chocolate chips (6 oz)
1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar
1 cup chopped pecans, toasted

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
2. In medium bowl, stir together dry brownie mix and cinnamon. Add pouch of chocolate syrup, water, oil and eggs; stir until well blended. Stir in chocolate chips. Spread in pan.
3. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 2 hours.
4. In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low; boil and stir 2 minutes. Stir in milk. Heat to boiling. Remove from heat; cool to lukewarm, about 30 minutes.
5. Gradually beat powdered sugar into brown sugar mixture with wire whisk until blended, then beat until smooth. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time. Spread frosting over brownies; sprinkle with pecans. For brownies, cut into 5 rows by 4 rows. Store tightly covered.

20 brownies

Saturday, May 2, 2009

Sweet and Sour Chicken

4-6 chicken breasts
1c carrot chunks
8 oz russian dressing
1 can pineapple chunks
8 oz appricot preserve
4-6 servings prepared rice
1 pkg dry onion soup mix
1/2 c water
1 green pepper chopped into chunks

Place chicken in 9x13 inch pan. Mix together dressing, preserves, soup mix and water, pour over chicken. Cover and bake 1 hour at 350. Add chunked veggies and fruit cook uncovered for 1/2 hour. Serve with rice.

Creamy Cooker Chicken

from Fix it and Forget it cookbook page 171

1 enevelope dry onion soup mis
2 c sour cream
1 can cream of mushroom soup
6 boneless skinless chicken breast

1. combine soup mix, sour cream and cream of mushroom soup in slow cooker. Add chicken, pushing it downso it is submerged in the sauce.

2. Cover. Cook on low 8 hours (trying it on high for 4 today and will let you know how it goes)

3 Serve over pasta or rice

Chicken Roll-ups

2 Chicken breasts chopped
1/2 package cream cheese
2 packages crescent roll dough
1 cup (or so) crumbled croutons -- I like the Ranch flavored ones

Saute the chicken breasts with a little bit of salt and pepper and garlic powder til cooked through. Mix with the cream cheese. Divide the mixture between the crescent rolls and seal inside (this takes some practice). Roll the rolls in the crouton crumbs. Bake according to crescent roll directions, or until golden brown (took about 15 mins at 350 tonight

Peanut Butter Pancakes

2 c Bisquick or other baking mix
1 3/4 c milk
1/2 c peanut butter
2 eggs

Mix until blended and flip away! Great with maple syrup that has about 3T pbutter added per cup of syrup (heat to mix) or homemade jam.

Burgundy Beef

Beef Burgundy

1lb stew meat

1/2 package onion soup mix

1 can of cream of mushroom

1/2 cup red cooking wine (this is the burgundy part )

4 oz of mushroom (so optional....they do not make an appearance here)

Spray crock'd pot with non-stick spray. Mix cream of mushroom soup with wine and mushrooms (if you desire) and soup mix. Stir in stew meat. Place in crock'd pot on low for 6 hours. OR bake in oven 2 hours at 350.

********* serve over rice, egg noodles or mashed potato

Bacon Cheeseburger Pasta

This one is one I got from Taste of Home

8oz tube or spiral pasta (can use more...I usually go about 12 oz)
1 pd ground beef
6 bacon stripes diced
1 can condensed tomato soup undiluted
4 oz chedder cheese

Barbq sauce and mustard optional

Cook pasta according to package directions. Meanwhile in a skillet cook beef over medium heat until no longer pink. Drain and set aside. In the same skillet, cook bacon until crisp...remove with a slotted spoon to paper towels. Discard drippings. Drain pasta add to the skillet. Add soup, beef and bacon heat through. Sprinkle with cheese cover and cook until the cheese is melted. Serve with barbecue sauce and mustard if desired

Strawberry Cake

Thanks to Jill's MIL!!

1 box white cake mix
1 (3 oz) box strawberry jell-o
3/4 c. sweetened strawberries-juice, too

Mix then add 4 large eggs and mix well. Bake either in layers or in a 13x9 pan @ 350 til done. When cool frost:

1 stick butter well creamed
1/2 c. strawberries-no juice
1 box powdered sugar, or enough to make your icing the right consistency (I have always used a 1 lb. box)

You can also add nuts or coconut if you like to the icing!

Pina Colada Cake

1 15 oz can cream of coconut
1 yellow cake mix
1 3.4 oz vanilla pudding
1/2 c + 2 T light rum
1/3 c vegetable oil
4 large eggs
1 can 8oz of crushed pineapple drained
1 cup frozen(thawed) or grated coconut

Preheat oven to 350. Prepare 12 cuip bundt pan. Stir the cream of coconut then pour 1/2 cup of cream of coconut, into a measuring cup and reserve remaining coconut for syrup

Place the cake mix, pudding mix, 1/2 cu cream of coconut, 1/2 cup rum, oil and eggs in large mixing bowl. Blend for 1 minute on low speed. Stop to scrape down sides of bowl....increase mixer speed to medium and mix for 2 minutes. Fold the crushed pineapple until well distributed and pout the batter into the pan.

Bake until cake springs back when lightly touched and begins to pull away from the sides. 50-55 minutes. Remove from oven and cool for 20 minutes. invert onto serving platter

Place the coconut in an aluminum pie pan and toast it in the oven for 4-5 minutes.

Prepare the rum syrup. Place the 1 c cream of coconut into small mixing bowl...stir....while cake is still warm, poke holes in the top with a long wooden skewer or toothpick. spoon the syrup over the top allowing the it to seep into the holes and down the sides of the cake. Allow cake to cool completely


1 c heavy whipping cream
1 8.5 oz cream of coconut

Place the creams in a mixing bowl. Beat on high for 2-3 minutes or until stilf peaks form.

Server cake topped with cream and garnished with toasted coconut

Orange Dessert

Thank you Maria!!

Mix together 2 rolls of finely crushed Ritz crackers, 1/4 cup sugar and 1/2 cup melted butter. Press into 9x13 pan.

Mix 6 oz. can frozen oj concentrate, 14 oz. can sweetened condensed milk and mix with fork. Gently fold in 1 large cool whip and 1 large can mandarin oranges. Pour over crust and refridgerate.

Lemonade Pie

In blender mix

3/4 c lemonade concentrate
1 can sweetened condensed milk
8oz pkg cream cheese

blend until mixed. Pour into bowl. fold in 8 oz container thawed whipped cream. Pour into prepared graham cracker crust. Chill

This is the basic recipe....you can vary the basic recipe easily.

Like to lightened it up (it is very rich as is), low fat or reduced fat cream cheese, sweetened condensed milk help.

Last night we used raspberry lemonade....I added some red food coloring to get a nice pink color going (guess who was helping me )

I haven't tried it but was thinking using limeade with a pretzel crust would be yummy.

Snickers Apple Salad

8 oz. Sour Cream
16 oz. Kool Whip
4 or 5 Granny Smith Apples
4 or 5 Snickers Candy Bars (freeze)
1/2 bag of small marshmallows

Mix the Sour Cream and Kool Whip in a big bowl. Add the Marshmallows and stir. Peel & cut up either 4 or 5 of the apples depending on how much crunch and apple taste you want. Add the apples and stir. Take the Snickers out of the freezer and cut them into small chunks and add to rest of ingrediants, stir and enjoy.

Butterscotch Pumpkin Cake

1 package (11 oz) Butterscotch flavored morsels
2 cups flour
1 3/4 cups sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup canned pumpkin
1/2 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1/3 cup evaporated milk
confectioners sugar, optional

In a small mocrowave-safe bowl, microwave 1 cup morsels on medium power for 1 minute; stir. Microwave at additional 10-20 second intervals stirring until smooth. Cool to room temp. In a medium bowl, comine flour, sugar, baking powder, cinnamon, salt and nutmeg. In a large bowl, stir together melted morsels, pumpkin, oil, eggs and vanilla with a wire whisk. Stir in flour mixture. Spoon batter into a greased 10 in. fluted tube pan. Bake at 350 degrees for 40-50 mins or until toothpick comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Sprinkle cake with confectioners sugar if desired. In a medium heavy-duty saucepan, heat evaporated milk over medium heat just to a boil; remove from heat. Add remaining morsels; stir until smooth. Return to heat. Stirring constantly, bring mixture just to a boil. Cool to room temperature (I actually prefer it warm). Stir before serving. Serve cake with butterscotch sauce (it soaks in pretty fast, so it's best to put it on after you slice the cake, just before you serve it).

Creme de Menthe Cake

St Patrick's Day MUST

white cake mix
6 T cream de menthe divided
16 oz chocolate ice cream sauce
8 oz whip topping
chocalte candy bar

Mix cake as directed on the box adding 3 T cream de menthe. Bake as directed and cool. Spread chocolate sauce over top of cooled cake. Mix remaining 3 T of cream de menthe with whip topping and spread on cake. Use vegetable peeler to shave chocolate bar curls for decoration. May add food coloring if you like a deeper green...store in fridge

Blueberry Cream Cheese Pound Cake

Thank you Maria!!!

1 pkg. yellow cake mix
1/4 cup sugar
3 eggs
8 oz. cream cheese at room temp.
1/2 cup veg. oil
1 teaspoon vanilla
1 1/4 cup blueberries

Preheat oven to 325 degrees
Grease bundt pan (I used cooking spray)
Mix cake mix, sugar, eggs, cream cheese, oil and vanilla. Beat on low until blended. Fold in berries.
Bake for 40 to 45 minutes or until done. Cool completely.

I used frozen berries that I thawed. I put them in a strainer to get the excess juice out.Renee

Cream Puffs

Cream Puffs
Makes 20-30 depending on size

2 Small Packages instant pudding mix
2 C whipping cream
1 C milk
½ C butter
1 C water
1/4 t salt
1 C flour
4 eggs

1. Mix together pudding, cream and milk. Refrigerate to set.
(If you want to make two flavors of pudding, divide cream and
milk in half)

2. Preheat oven to 425.

3. In large pot, bring water and butter to a rolling boil. Stir in
flour and salt until mixture forms a ball.

4. Transfer to a large mixing bowl. Beat in eggs one at a time,
mixing well after each one.

5. Drop by spoonfulls onto an ungreased baking sheet.

6. Bake 15-25 minutes until golden brown and centers are dry

7. When cool, use pasty bag to pipe pudding into shells. Drizzle
with frosting.Ragan

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Grandgirls Fresh Apple Cake from Georgia

Courtesy Paula Deen

Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Inactive Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Yield: 16 to 20 servings

Butter, for greasing pan
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda

Preheat the oven to 325 degrees F. Generously grease a tube pan.
For the cake: in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter.

Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.

Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.

Blueberry Angel Dessert

Thank you DL!!

Blueberry Angel Dessert

1 package (8 ounces) cream cheese, softened
1 cup confectioners powdered sugar
1 carton (8 ounces) frozen whipped topping (Cool Whip), thawed
1 prepared angel food cake (14 ounces), cut or torn into 1 inch cubes
2 cans (21 ounces each) blueberry pie filling*

In a large mixing bowl, beat the cream cheese and sugar. Fold in whipped topping and cake cubes. Spread evenly into an ungreased 13 x 9 x 2 dish.
Top with pie filling. Cover and refrigerate for at least 2 hours before

Above is original recipe. For a larger group I doubled the amount of angel
food/cream filling. Raspberry and Cherry pie fillings are good alternatives too. Great combination ~ one half with peach pie filling and the other half with raspberry.

*For a "Patriotic Dessert" use 1 can blueberry pie filling on half of pan, and 1 can raspberry or cherry pie filling on the other half of pan. Top red side with fresh blueberries, in stripes or part of a star, and top blue side with fresh raspberries (or strawberries or cherries) to complete stripes or star. I use a glass dish and Red, White & Blue is visible.

Peanut butter Chocolate chip

1/2 cup butter, softened
1/2 cup peanut butter
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 tablespoons light corn syrup
2 tablespoons water
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped semisweet chocolate


1. Preheat oven to 375 degrees F (190 degrees C).
2.In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
3.Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Friday, May 1, 2009

Sweet Potato Casserole

2 1/2 pounds sweet potatoes (about 3 large), scrubbed
2 large eggs, lightly beaten with a fork
3 tablespoons unsalted butter, melted plus more for the preparing the pan
2 tablespoons packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of freshly grated nutmeg
Freshly ground black pepper
1/4 cup coarsely chopped pecans

Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.
Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.

Butter an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.

My recipe for them is very similar.....accept you bake them for about 20-30 min and THEN add the pecans....accept add 1c crushed cornflakes, 1/2 stick of butter and 1/2 cup brown sugar to those pecans....sprinkle on top and bake another 5-10 min....mmmmmm

Grill potato

In a foil pan dump a pkg of hashbrown potato (O'brien's are good if your kiddos will eat them) Pour generous cup or more of ranch dressing...sprinkle with shredded cheese.....cover with foil....place over fire or on grill for 20-30 min dependent on heat. Do NOT mix together before cooking...ranch dressing on bottom of pan will burn


This is fabulous!! Thank you Camille!!!

"This is the recipe my family uses for caramel...

How hot you heat it is depending on what you are using it for. Caramel for caramel corn shouldn't be cooked too long so it stays soft & chewy. I don't really like crunchy caramel corn

So caramel corn caramel - to the "soft ball stage" & for caramels "firm ball stage" (Take a little bit & drop it in some VERY cold water - generally I put some ice in the water & then take the ice out right before I drop in a tiny amount of caramel) When it's at the right stage it'll form a ball instead of stringing.

1/2 cup finely chopped pecans (optional & only if you are just making caramels)
2 cups sugar
1/2 cup butter
2 cups heavy whipping cream
3/4 cup light corn syrup

If you are making caramels - grease the bottom & sides of a 8 or 9 inch square pan. If adding pecans put those in the pan.

Heat remaining ingredients to boiling in 3 quart heavy saucepan over medium heat, stirring constantly (or insanely frequently!). This part lasts forever. You maybe be standing there stirring that pot thinking "I'm going to be doing this until I die. Does this process EVER end???" It will I promise. And when you are eating the caramel corn you will be SO glad you did it Keep it up until it turns that beautiful caramel color & does the appropriate texture in the cold water!

Make sure before you've started all this that you've got your popcorn cooked & ready to go. Sift through it several times to make sure you get all the kernels out. Biting on a kernel when you are eating soft chewy caramel corn just stinks

Pour the caramel in a thin stream onto the popcorn and stir the popcorn frequently. Just keep it up until it's as coated as you like! I like it all covered & gooey & delicious

OH! And it's about 3 bags of microwave popcorn to this one batch of caramel.

Hope that all makes sense!

Chicken and Corn Chile

Thanks Maria!!

1 lg. onion, chopped
1 lb. boneless, skinless chicken
2 cups chicken broth
1 green pepper, seeded and chopped
1 jalapeno chile, seeded and choppped
1 3/4 t. ground cumin
1/2 t. cayenne pepper
3/4 t. salt
1 can (14.5 oz.) diced tomatoes, drained
1 1/2 cups frozen corn, thawed
2 cans (15 oz. each) cannellini beans, drained and rinsed
2 T. stone-ground cornmeal
shredded Monterey jack cheese

In a 5 to 6 quart slow cooker, combine onion, chicken, broth, green pepper, jalapeno, 1 1/2 t. cayenne and 1/4 t. salt. Cover and cook on HIGH for 4 hours or LOW for 6 hours.

Remove the chicken to a cutting board and allow to cool slightly. Shred the chicken and return it to the slow cooker with remaining 1/4 t. each of the cumin and cayenne, and the tomatoes, corn and beans. Gently mash some of the beans against the side of the bowl to thicken the chili. Stir in the cornmeal and the remaining 1/2 t. salt. Let sit a few minutes to soften the cornmeal. Serve sprinkled with a little of the Monterey jack cheese.

Buffalo Chicken Dip

2 large boneless, skinless chicken breast (1 pound total)
6T hot sauce (such as Franks"
1 pkg. 8oz cream cheese
1/2 c ranch dressing (or blue cheese)
1/2 c shredded chedder cheese

1. Place chicken in pot, cover with water, bring to a boil, reduce heat, cover and boil for 6-7 minutes. Remove chicken to plate, cool and shread.

2. Place chicken and hot sauce in a medium sized skillet. heat through. Add cream cheese adn dressing, mix until blended and heated through. Add half of shredded cheese stirring until melted.

3. Place in a crock, sprinkle top with remaining cheese, serve warm with crackers

Warm Fruit

Thank you Kitty

Serves 8-10

1 – 13 oz. pineapple bits

1 – 11 oz. mandarin oranges

1 can peaches, cut into chunks

1 can pears, cut into chunks

Drain fruit (can use 4 cups fresh fruit instead)

Combine and cook until slightly thick:

¼ Cup butter (I use ½ of this)

¾ Cup powdered sugar

1 Tbsp. lemon juice

2 tsp. grated orange rind

Pour over fruit – warm in oven.


½ cup whipped cream – whipped

Mix and blend: 8 oz. cream cheese

¼ Cup powdered sugar

2 tsp. grated orange rind

Fold in the whipped cream.

Sprinkle nutmeg on top and add a cherry.

Creamy Italian Chicken

6 - 4 oz. boneless, skinless chicken breast halves (frozen chicken)
1 envelope Italian salad dressing mix
1/4 c water
8 oz light cream cheese, softened
10 oz can cream of chicken soup

Spray crockpot with cooking spray.
Place chicken in crockpot.
Combine salad dressing mix and water.
Pour over chicken.
Cover, cook on high for 1 hour.
Then cook low for 2 hours.
Combine cheese and soup until blended. I melt the cream cheese in the microwave to make it blend better in the crockpot.
Pour over chicken.
Cook on low for 1 more hour...

Serve over noodles or rice.

Crockpot Swiss Chicken

6 boneless skinless chicken breasts -- 5oz halves (Frozen Chicken)
1 package stove top stuffing mix
21 1/2 ounces cream of chicken soup, lowfat condensed -- 2 cans
4 ounces Swiss cheese, lowfat -- sliced
1/2 cup chicken broth
1/2 cup grated Parmesan cheese

Place chicken breasts in bottom of crockpot. Cover with Swiss cheese slices. In medium bowl, combine the soup, stuffing mix and seasoning packet, and broth. Spoon stuffing mixture over chicken. Sprinkle on parmesan cheese. Cook on low for 6 to 8 hours.

Miriam's Scalloped Potato and Ham

Miriam's Scalloped Potatoes and Ham
(p 142 of Fix it and Forget it cookbook)

6 c raw potatoes cut into small cubes
1 md onion
1 tsp
1/2 pd cooked ham cubed
4 T butter
4 T flour
2 t salt
2 cups milk
1 1/2 c shredded cheese (I use 2 cups or one bag)

1. Layer potatoes, onion 1 t salt, and ham into slow cooker

2. Melt butter in saucepan. Stir in flour and 1 tsp. salt Cook until bubbly. Gradually add milk. Cook until smooth and thickened. Add cheese and stir until melted. Pour over potato-ham mixture, stirring lightly.

3. Cover. cook on low 6-7 hours or High 3-4

Finnish Oven Pancake

3 eggs
1c flour
1tsp salt
2T sugar
2 c milk

Preheat oven to 400, melt 1/3 c butter/margarine in 9x13 pan
Mix above listed ingred and then pour into now hot pan and bake 30-40 min
The pancake puffs while baking and shrinks as it cools
Serve with syrup and or berries of choice


These are my favorite waffles! Thank you Gina!!

2 c bisquick
1/2 c veg oil
1 egg
1 1/3 c 7-up or sprite I use diet squirt to give it a light citrus taste

Mix gently!

I also had some honey roasted wheat germ...gives them just a slight nutty taste then too

Easy Breakfast Pizza

Easy Breakfast Pizza

Spray 9x13 pan with cooking spray. Heat oven to 375

Press one can of reduced fat crescent rolls in pan

sprinkle approx 1 pd cooked breakfast meat, sausage, turkey sausage, ham, bacon.... (I have also skipped meat and just added a few more eggs)

Beat 6 eggs, dash of milk, salt, pepper and pour over meat

sprinkle 1 c shredded cheese over top

Bake 15-20 min

Wendy's Strawberry Slush

Thanks Melissa!

2 12 oz. cans lemonade
2 10 oz. containers frozen strawberries
2 12 oz. cans 7-up (I used Diet Sierra Mist)1 16 oz. Sour Mix (I used a whole bottle of Schweppe's brand located next to the ginger ale and tonic water)
2 cups rum
Freeze and serve with 7-up (or Diet Sierra Mist, hey - a 100 calories is 100 calories)

Omlet in Bag

* Crack 2 eggs (large or extra-large) into the bag (not more than 2) and
shake to combine them.
* Put out a variety of ingredients such as: cheeses, ham, onion,
green,pepper, tomato, hash browns, salsa, etc.
* Each guest adds prepared ingredients of choice to their bag and shake.
Make sure to get the air out of the bag and zip it up.
* Place the bags into rolling, boiling water for exactly 13 minutes. You
can usually cook 6-8 omelettes in a large pot.


Thank you Maria!!

9 c. rolled oats
1 c. ww flour
1 c. flaked coconut
1/2 c. almonds
1 c. butter
1 c. honey
1 t. vanilla

Mix all ingredients together except butter and honey. Melt butter and honey together then stir into dry ingredients. Bake @ 300 for 30 minutes.

Strawberry Creamy Salad

Thankyou Melissa!!

2 boxes of white chocolate pudding

2 containers of Yoplait fat-free, sugar-free raspberry white chocolate yogurt

1 package of strawberries (I used frozen without syrup)

Cool Whip (I didn’t go crazy and get the fat-free kind as it’s pretty fat-free to begin with) – I think it’s a 12 oz. container?

Lemon Angel Cake Roll

1 package (16 ounces) angel food cake mix
3/4 cup plus 1 tablespoon Powdered Sugar, divided
1 package (8 ounces) reduced-fat cream cheese, softened
1/4 cup lemon juice
2 teaspoons grated lemon peel
1 cup reduced-fat whipped topping
12 drops yellow food coloring, optional
24 whole strawberries

1. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; coat paper with cooking spray. Set aside.
2. Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350° for 25-30 minutes or until golden brown.
3. Cool in pan for 5 minutes. Turn cake onto a kitchen towel lightly dusted with confectioners’ sugar. Gently peel off waxed paper. Dust with 1/4 cup confectioners' sugar. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
4. For filling, beat cream cheese and 1/2 cup confectioners' sugar until smooth. Stir in lemon juice and peel. Fold in whipped topping and food coloring if desired.
5. Unroll cake and spread filling evenly over cake to within 1/2 in. of edges. Roll up again; dust with remaining confectioners' sugar. Cover and refrigerate for 1 hour before serving. Cut into slices. Serve with strawberries. Refrigerate leftovers.

Yield: 12 servings.

Chai Tea

1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla flavored powdered non-dairy creamer
2 1/2 cups white sugar
1 1/2 cups unsweetened instant tea
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom

1.In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.
2.To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water.
You may choose to omit the French vanilla creamer, and use 2 teaspoons vanilla extract instead. To do so, mix the vanilla into the sugar, let it dry, then break the sugar into small lumps. Follow the same procedure as above.

Hawaiian Baked Chicken

Big thanks to my friend Patti for this one

12 boneless, skinless chicken thigh (I use chicken breast)

16 ounces unsweetened, crushed pineapple, undrained

1/4 cup chicken broth (or sherry)

1/4 cup spicy brown mustard

1/4 honey

2 tablespoons melted butter

1/2 teaspoon paprika

1) Arrange chicken in shallow baking dish coated with cooking spray.
In a small bowl, combine the pineapple, chicken broth brown mustard, honey and butter; mix well.

2) Spoon over chicken , sprinkle with paprika. Bake, uncovered, at 400 degrees, for 35 - 45 minutes or until meat thermometer reads 180 degrees.

Corn Chowder

I got this recipe from my friend Jill who.....

got this from Paula Deen on Food Network. I used canned white corn, and omit the carrots, celery, and nutmeg. I can't tell you how GOOD this was!!! Paula Deen is da bomb!

1 cup (2 sticks) butter
1 small onion, diced
1 small carrot, finely diced
1 small celery stalk, diced
1 clove garlic, minced
1/2 cup all-purpose flour
3 cups white corn kernels, fresh or frozen
3 cups chicken stock
2 cups half-and-half
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper

Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.
Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.

In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts.

Italian Sausage Soup

Thanks to my friend Teralyn for this one!! I've made it and taken it several places and gotten rave reveiws

1/2 lb. Mild Italian Sausage (I use Turkey Sausage)
1 lg. onion, chopped
3 cloves garlic, minced
1 lg carrot

Brown in soup pot

Add: 6c chicken broth
3c water
1t dried basil
1 1/2 c dried sm white beans

Cook until beans are tender

Add: 1 can Italian stewed tomatoes

15 - 30 minutes before serving add 1c large pasta shells.

When doing this in the crock pot, I pre-cook the pasta shells and add them just before serving. I double this receipe for us and add more carrots. I also cheat and use canned white beans

Chewy Peanut Butter Cookies

1/2 cup butter, softened
1/2 cup peanut butter
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 tablespoons light corn syrup
2 tablespoons water
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped semisweet chocolate

1.Preheat oven to 375 degrees F (190 degrees C).

2.In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.

3.Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Dar's hamburger & Noodle Skillet Dinner

Dar's Hamburger & Noodle Skillet Dinner
Submitted by Darlene Pfab (IA)

1 lb. ground beef
1 Tbsp. Garlic Garlic™
1 Tbsp. Onion Onion™
1 tsp. Seasoned Salt
1 tsp. black pepper
10.75 oz. can cream of chicken soup or cream of mushroom soup
1/2 cup sour cream
3/4 cup milk
1 cup shredded cheddar cheese
4 cups cooked wide egg noodles

Brown beef in large skillet; drain. Add remaining ingredients; heat through.Makes 6-8servings.

7 Layer Bars

1/2 cup unsalted butter
1 1/2 cups graham cracker crumbs
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup chopped walnuts
1 (14 ounce) can sweetened condensed milk
1 1/3 cups shredded coconut

1.Preheat oven to 350 degrees F (180 degrees C).
2.Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter.
3.Spread crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk.
4.Bake until edges are golden brown, about 25 minutes. Let cool.