Caramel Popcorn (aka Crack)

Caramel Popcorn

I tried this recipe on Halloween, and OH MAMA! This stuff is like crack! You cannot stop eating it! Thank God John took it away from me!

1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
5 quarts popped popcorn (3 microwave bags, popped)


1. Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.

2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.

3. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

ps...I only used 1 stick of butter and it was perfect, as PATRINCIA noted in HER review. Also, I baked it for 1 hour, but next time I make this (and there WILL be a next time!) I'll only bake for 45 minutes. Mine was just starting to burn on the bottom after 1 hour even though I stirred it every 15 mintues as directed. From allrecipes.com

Pizza Pasta

PIZZA PASTA

1-1.5 lbs lean ground chuck
Garlic Powder, Salt and Pepper to taste
Handful of sliced pepperoni
1 onion, chopped
Splash of Worcestershire sauce
1/2 tsp dried oregano
1/2 tsp dried basil
1 tsp fennel seeds
26-oz jar your favorite spaghetti sauce
5-6 shakes Tabasco
1 lb rotini or elbows, cooked al dente and drained
Shredded mozzarella or Italian Cheese blend

Brown and crumble the ground chuck, seasoned with garlic powder, salt and pepper, along with the chopped onion in a large skillet. Add the pepperoni and cook 2 or 3 minutes. Drain. Stir in remaining ingredients except pasta and simmer about 30 minutes. Add the pasta and spoon the mixture into a 9x13" pan. Top with cheese and bake at 350^ F. until hot through and the cheese has melted.

Yummy!

Tres Leches Cake

Tres Leches Cake

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 eggs
1 cup sugar
1 teaspoon vanilla
1/3 cup milk
1 can evaporated milk
1 can sweetened condensed milk
1/4 cup heavy cream
1 pint heavy cream, for whipping
3 tablespoons sugar

Preheat oven to 350 degrees. Spray 9 x 13 inch pan liberally until coated.

Combine flour, baking powder, and salt in a large bowl. Separate eggs. Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With mixer on, pour in 1/4 cup sugar and beat until egg whites are stiff but not dry. Fold egg white mixture into other mixture very gently until just combined. Pour into prepared pan and spread to even out surface.

Bake for 35 to 45 minutes or until toothpick comes out clean.Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, and 1/2 cup heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for 30 minutes.

Whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

I found this recipe on The Pioneer Woman's blog (www.thepioneerwoman.com). She's my favorite blogger and the pics she had on her site of this cake looked SO GOOD I had to try it! And, Wow! This is delicious! I really was afraid it would be soggy, but amazingly, it's not! I think this will be our dessert on Thanksgiving this year!

Roast Pork for Tacos

Roast Pork for Tacos

4 lb Boston Butt
2 tbsp Liquid Smoke
Salt & Pepper to taste
1/4 cup water
4-oz can chopped green chiles
1 tbsp Cilantro Paste
2 tsp lime juice
1 heaping tbsp diced jalapenos
2 tbsp chili powder
1 tsp cumin
1 tsp garlic powder
1 tbsp taco seasoning

Season the pork with Liquid Smoke, salt and pepper. Place in a crockpot with the remaining ingredients. Cover and cook on low all day, or until pork is very tender. Drain,shred,remove fat and bones and serve in taco shells or flour tortillas with your choice of taco toppings.

The Kahlua Pig in a Slow Cooker that I made a couple of weeks ago was so good, I used it as a base for this recipe.

Italian Midnight Sandwich, Cuban Style and Cheddar Pear Pie

Italian Midnight Sandwich, Cuban Style

1 cup mayonnaise
5 tbsp Italian dressing
4 hoagie rolls, split lengthwise
4 tbsp prepared mustard
1/2 lb thinly sliced deli turkey (I like Boar's Head Oven Gold)
1/2 lb thinly slice cooked ham (Publix Sweet Ham)
1/2 lb thinly sliced Swiss cheese
1 cup dill pickle slices
Olive oil

In a small bowl, mix together mayonnaise and Italian dressing. Spread mixture on hoagie rolls. Spread each roll with mustard. On each roll, arrange layers of turkey, ham, and cheese. Top each with dill pickle slices. Close sandwiches, and brush tops and bottoms with olive oil.

Heat a non-stick skillet over medium high heat. Place sandwiches in skillet. Cook sandwiches for 2 minutes, pressing down with a plate covered with aluminum foil (I used a cast iron bacon press). Flip, and cook for 2 more minutes, or until cheese is melted. Remove from heat, place on plates, and cut in half diagonally.

These were delicious! I halved the recipe. This makes more mayo sauce than you really need and no way would you use that many dill pickles! I'll definitely make these again though! The original recipe at allrecipes.com is called a Cuban Midnight Sandwich...but I changed the name because Cuban sandwiches don't have turkey or Italian dressing on them!



Cheddar Pear Pie

FOR THE CRUMBLE
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup shredded Cheddar cheese
1/4 cup butter

FOR THE PIE
6 cups peeled and sliced pears
1 tablespoon fresh lemon juice
1/2 cup brown sugar
3 tablespoons cornstarch
3/4 teaspoon ground cinnamon
unbaked pie crust

Preheat the oven to 400 degrees F (200 degrees C).

Combine the flour, 1/2 cup brown sugar, and Cheddar cheese. Cut in the butter until the mixture resembles coarse crumbs.

Toss the sliced pears with the lemon juice. Combine the 1/2 cup brown sugar, cornstarch, and cinnamon in a separate bowl. Add the sugar mixture to the pears and toss to coat. Transfer the pears to the pie crust and top with the crumble mixture. Bake in the preheated oven until the top is golden brown, about 45 minutes.

This pie has a great flavor and I would make it again...but I'd leave out the cheese. It gave the topping a weird, chewy texture instead of the crispy, crumbly one I expected. From allrecipes.com

Sweet & Sour Meatballs

Sweet & Sour Meatballs

Frozen meatballs (enough for 4 servings)
2 cups bell peppers cut into strips (I used red, yellow and green)
1 onion, chopped
8-oz can pineapple tidbits in juice
1 cup water
1/2 cup cider vinegar
1/2 cup catsup
2 tbsp cornstarch
1 cup brown sugar
2 tbsp soy sauce

Place the meatballs, peppers and onions in a large skillet and cover with water. Bring to a boil and cook 30 minutes or so. Drain off all but about 3/4 cup water and add the pinapple plus the juice. combine the remaining ingredients in a bowl until smooth. Stir into the meatballs and cook stirring until sauce thickens and bubbles. Serve over rice.

This sauce is equally good with chicken or pork.

Chili-Rice Salad

Chili-Rice Salad

Hot, cooked rice
Hot, leftover cooked chili
shredded lettuce
chopped tomatoes
corn chips
shredded cheddar
sour cream

Place a mound of rice on your plate and cover with hot chili, lettuce, tomatoes, corn chips, cheese and sour cream. Eat up.

Love it! John adds chopped onion to his.

Apple Roasted Kielbasa and Potato Pancakes

Apple Roasted Kielbasa

2 lbs Kielbasa or Smoked Sausage
3-4 apples, peeled and quartered
1 large sweet onion, sliced
1/4 cup apple juice
1/4 cup brown sugar

Cut the sausage into serving sized pieces and poke the skins with a fork in a few places. Put in a large roasting pan with the apples and onions. Pour the juice over all and sprinkle the apples with brown sugar. Bake at 350^ until sausage is hot and apples are tender.



Potato Pancakes

2 eggs
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
6 medium potatoes, peeled and shredded with all the moisture squeezed out
1/2 cup finely chopped onion
1/4 cup vegetable oil (I use olive oil)


In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.

Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.

The original recipe (from Fannie Farmer) called for 2 tbsp heavy cream beat in with the eggs, but it is fine without that! John will stand in the kitchen and try to eat these as they come out ot the pan! I have to smack his hand and chase him out of the room! I love these with applesauce and sour cream.

Cathy's Crockpot Chili

Cathy's Crockpot Chili

1 1/2 lbs lean ground chuck
1 lb Jimmy Dean's Hot sausage
Salt & pepper to taste
1 large sweet onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/4 yellow bell pepper, diced
1 heaping teaspoon Spice World's minced roasted garlic
3 tbsp Mexene chili powder
1/2 tbsp chipotle chili powder
1 tbsp cumin
2 tsp dried cilantro
1 tsp sugar
14-oz can beef broth
14.5-oz can fire roasted diced tomatoes
28-oz can crushed tomatoes
6-oz Guinness Extra Stout
1 heaping tablespoon Mt. Olive's diced jalapenos
1 can Bush's Chili Beans in Medium sauce
1 can Bush's dark red kidney beans, drained
1 can Bush's dark red kidney beans, undrained
1 can Bush's black beans, drained

Combine the ground chuck, sausage, salt and pepper, onion and bell peppers in a large skillet. Brown and crumble into small pieces, stirring often, until meat is done. Drain and put the meat and vegetables into a large crock pot. Add all the remaining ingredients. Stir well and cook on low for several hours.

Chicken Katsu & Pepper Jack Potato Casserole

Chicken Katsu

4 skinless, boneless chicken breast halves, pounded to 1/2" thick
Salt & Pepper to taste
2 tbsp all-purpose flour
1 egg, beaten
1 cup panko bread crumbs
1 cup oil for frying, or as needed

Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dished. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.

Heat 1/4 inch oil in a large skillet over medium-high heat. Place chicken in the hot oil and cook 3 to 4 monutes per side, or until golden brown.

from allrecipes.com. I really thought I'd like this a lot more than I did. Kind of disappointing actually.


Pepper Jack Potato Casserole

1 can cream of chicken soup
1 1/2 cups milk
3 tbsp butter, melted
1 tsp salt, or to taste
1/2 tsp pepper
1 (30-oz) pkg frozen shredded hash browns, thawed
1 (8-oz) pkg pepper jack cheese, shredded

Preheat the oven to 350^ F. Stir together the soup, milk, butter, salt and pepper in a large bowl Add the hash browns and pepper jack cheese and stir to combine. Pour into a greased (or sprayed) 9x13" pan. Bake for 45-50 minutes or until bubbly.

from Southern Living's 2008 Annual Recipes. This was just OK.

Ham and Bean Soup

Ham and Bean Soup

1 lb dry Great Northern Beans, rinsed and drained
32-oz carton chicken broth
Water
1/2 tsp salt
1 smoked turkey wing
1 cup chopped carrots
1 stalk celery, chopped
1 cup chopped onion
1 tsp dry mustard
8-oz minced ham

Combine all ingredients except minced ham in crockpot. Add water to cover everything by about 2 inches. Cover and cook on low 8-10 hours. Stir in the minced ham and cook 1 more hour or until ham is hot.

Yum! Serve with Corn Muffins.

Easy Beef with Broccoli

Easy Beef with Broccoli

1 lb beef sirloin, cut into cubes
3 tbsp lite soy sauce
1 can (15-16 oz)beef broth
1 onion, chopped
1 can cream of broccoli soup
16-oz pkg frozen broccoli florets
Hot, cooked rice

Put the beef, soy sauce, broth and onions in a crockpot. Cover, set to low, and cook all day. When you get home, stir in the broccoli soup and the florets. Continue to cook about 1 hour or until the broccoli is done. Serve over hot, cooked rice.

This was OK...John liked it better than I did.

Kahlua Pig in a Slow Cooker

Kahlua Pig in a Slow Cooker

6 lb pork butt (Boston Butt)
1 1/2 tbsp Hawaiian sea salt
1 tbsp Liquid Smoke

Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.

Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

WOW! This is delicious! The recipe above is from allrecipes.com. I used a 4 lb Boston Butt, a little less than 1 tbsp of sea salt (I couldn't find Hawaiian sea salt at my grocery store so I used plain old regular sea salt) and about 2 tsp Liquid Smoke and I only cooked it for about 11 hours. It was falling apart tender and tasted fantastic! Hard to believe only 3 ingredients is all it takes to make something that tastes so good!!!

Pizza with Sausage, Pepperoni and Lots of Cheese!

Pizza with Sausage, Pepperoni and Lots of Cheese!

PIZZA CRUST:

3/4 cup warm water
1 tbsp olive oil
1/2 tsp lemon juice
1/2 tsp salt
2 1/2 cups bread flour
1 tbsp sugar
1 tbsp dry milk powder
1 tsp active dry yeast
1 tsp vital wheat gluten
1 tbsp olive
Garlic powder

TOPPINGS:
1 lb sausage, browned and crumbled
1/4 cup chopped onion, cooked with the sausage
3 tbsp parmesan cheese
3/4 cup pizza sauce
2-3 cups shredded 6-Cheese Italian blend cheese
Sliced Pepperoni

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Pizza Dough cycle and press start. (God, I love my bread machine! It's so easy!)

Flour your hands and remove dough from pan after rise cycle (the machine will beep when ready). Form into a smooth bowl and place on a floured board. Cover and let rest about 10 minutes.

Preheat the oven to 400^ F. Pull, pat and stretch the dough to fit your pizza pan. (I use the kind with little holes in bottom so the crust will be crunchier). Put the dough on your greased pizza pan, brush with olive oil and sprinkle with garlic powder and parmesan cheese. Bake 10 minutes.
Remove from oven and spoon on the pizza sauce, sausage and onion. Sprinkle the shredded cheese over the whole thing and then top with sliced pepperoni. Return to oven and bake 15 more minutes until cheese is melted and starting to turn golden brown around the edges. Serve hot!

I love pizza and this is my favorite! Start to finish this takes about 2 1/2 to 3 hours but it tastes so much better than take-out! And the time is mostly spent waiting, not actually DOING anything.

Pumpkin Pie Bread

Pumpkin Pie Bread

3 cups sugar (or half Splenda & half sugar)
1 cup vegetable oil
4 eggs
1 (15-oz) can pumpkin puree
3 1/2 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
3 tsp pumpkin pie spice
1 tsp salt
1/2 cup water

Preheat oven to 350^ F. Grease two 9x5" loaf pans. Sift together the flour, soda, baking powder, pumpkin pie spice and salt and set aside.

In a large bowl, beat together sugar, oil, eggs and pumpkin. Stir in flour mixture alternately with water. Divide batter evenly between the prepared pans.

Bake in a preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.

From allrecipes.com

This smelled wonderful while it was baking!

Taco Stuffed Shells

Taco Stuffed Shells

16 jumbo pasta shells
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 cup water
1 (16 ounce) can refried beans
2 tsp chili powder
1 tsp cumin
1 cup shredded Cheddar cheese
1 (24 ounce) jar salsa, divided
1/2 cup water
1/4 cup sliced green onion
1 cup shredded Cheddar cheese
1/2 cup sour cream (optional)

Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.

Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.

Spoon 1/2 jar of salsa and water over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.

Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.

Adapted from allrecipes.com recipe by the same name.

This was good, but in my opinion is not worth the hassle of stuffing those shells!

Bake-Off Finalist!

I am officially a finalist in the 44th Pillsbury Bake-Off Contest! I am so excited that my recipe has been chosen out of the "tens of thousands" of recipes submitted...I can't believe it! Wish me luck ya'll!!!

Vegetable Beef Soup with Barley

Vegetable Beef Soup with Barley

1 lb lean beef, cut into small cubes
1 carton beef broth
2 tbsp soy sauce
Pepper
1 can stewed tomatoes
1 small can V8
1 tsp dried oregano
1 can dark red kidney beans
1 pkg frozen mixed vegetables
3/4 cup quick cooking pearl barley

Cook the beef, broth, soy sauce and pepper to taste in the crockpot on low for several hours, or until the beef is very tender. Strain and discard weird beefy bits. Return the broth and meat to a soup pot. Add the tomatoes, v8, oregano and kidney beans and bring to a boil. Cook about 10 minutes. Add the mixed vegetables and barley and cook 10 more minutes or until the barley is done.

Pretty, colorful and tasty.

Good 'n Easy Pork Chops

Good 'n Easy Pork Chops

4 pork chops
2 tbsp olive oil
Garlic salt and pepper
1 can cream of mushroom soup
1 packet onion soup mix
2 - 3 cups water, depending on how thick you want your gravy

Preheat the oven to 375^ F. Season the pork chops with garlic salt and pepper and brown on both sides in olive oil. Place the chops in a 9x13" baking dish. Combine the remaining ingredients in the skillet in which you browned the pork chops and bring to a boil. Pour over the pork chops, seal with foil and bake for 1 to 1.5 hours or until pork is very tender.

Easy and delish! Serve over rice or mashed potatoes.

Zesty Slow Cooker Chicken Barbecue

Zesty Slow Cooker Chicken Barbecue

1 chicken, cut in halves or quarters or 6 chicken breasts
1 (12 ounce) bottle barbeque sauce (I like Sweet Baby Rays)
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce

Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low. From allrecipes.com

This is excellent!

Homemade Meatballs and Spaghetti Sauce

Homemade Meatballs and Spaghetti Sauce

Sauce:
2 tbsp olive oil
2 strips thick bacon, minced (or pancetta)
1 large onion, minced
2 stalks celery, minced
1 small carrot, minced
2 ripe tomatoes, seeded and diced
1 tbsp minced roasted garlic
1 tbsp Better Than Bouillon Beef Base
1/2 cup red wine
28-oz can crushed fire-roasted tomatoes
6-oz can tomato paste
5.5-oz can V8
3 cups water
1/2 tsp salt
1/2 tsp pepper
1/2 tsp crushed red pepper flakes
1 tsp dried basil
1/2 tsp oregano powder
1/2 tsp fennel seed
1/2 tsp dried rosemary
2 tbsp chopped fresh parsley
1/2 tsp sugar
1 tbsp honey

Meatballs:
1 tbsp dried minced onion
1/2 cup Cheese & Garlic croutons, crushed
1/4 cup grated parmesan
1 tsp garlic powder with parsley
Salt & pepper to taste
2 tbsp roasted garlic mayonnaise
2 tbsp heavy cream
1 1/2 lbs ground chuck
1/2 lb sausage


Combine the olive oil and miced bacon in a stockpot. Cook over medium heat, stirring often until bacon is almost browned. Add onion, celery, and carrot and cook about 10 minutes, stirring occasionally. Stir in the diced tomato, garlic, beef base and wine. Bring to a simmer then stir in the next 14 ingredients. Cook over low heat, covered for 2-3 hours, stirring occasionally.

Combine the minced onion, crushed croutons, parmesan, garlic powder, salt & pepper, mayonnaise and cream. Lightly mix in the ground chuck and sausage until well combined. Shape into 1-inch balls and drop carefully into the spaghetti sauce. Cook about 1 hour, stirring once or twice carefully. Use a turkey baster or large spoon to skim the fat off the top of the sauce as the meatballs cook.

This makes enough for at least 3 meals for us. I divide the meatballs and sauce into 3 portions, set 2 aside to cool before storing in the freezer and serve the last portion over hot cooked spaghetti. Yum!

Quick Chili Rotini

Quick Chili Rotini

1 lb ground chuck
Garlic salt and pepper
1 can Hormel Chili with Beans
1 can Hormel Spicy Chili with Tabasco
1 can diced tomatoes
1 small can V-8
1/2 tsp chipotle chili powder
Hot, cooked Rotini

Season the ground chuck with garlic salt and pepper and cook, crumbling until browned. Drain. Add remaining ingredients except rotini and cook for about 15-20 minutes, stirring occasionally. Serve over hot, cooked rotini.

Quick, easy and tasty.

Oatmeal Cookies

Oatmeal Cookies

1/2 cup butter, softened
1/2 cup white sugar (or Splenda!)
1/2 cup packed brown sugar
1 egg
1/2 tsp vanilla
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1 1/2 cups quick cooking oats

Preheat the oven to 376^ F. Cream together the butter, Splenda/sugar and brown sugar. Beat in egg and vanilla. Stir in flour, soda, salt and cinnamon. Mix in oats. Spray cookie sheets with Pam. Roll the dough into walnut sized balls and place 2 inches apart on cookie sheets. Flatten each ball with a fork dipped in sugar (the sugar is not necessary for the success of these cookies, not do you really need to flatten them. In fact, if you want softer cookies, do NOT flatten them). Bake 8-10 minutes. Allow to cool on baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Makes about 2 dozen cookies.

Good cookies!