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Caramel Corn Pops

from Susan

16oz bag of Barrel of Fun Corn Pops
2 cups brown sugar

1 can sweetened condensed milk
1 cube butter
1 cup Karo Syrup

Bring to a boil and stir. Boil for 3 minutes. Pour over puffs. Pour onto wax paper-lined cookie sheet to cool. Eat and enjoy. Keep any extra in a large ziploc bag.

Note: I am going to put this in a popcorn category because it is similar to caramel corn but without the kernels. It is super yummy.

If you like the thought of having the puffs rather than actual popcorn (and not having to pick kernel pieces out of your teeth), just use the puffs instead of popcorn in these other two recipes: Almost Cracker Jacks and Caramel Corn. Just make sure you omit the salt in those recipes or it will be too much (the pops are already slightly buttery and salty).

Pumpkin Cheesecake

Crust:
1 1/2 cups graham crackers crumbs (about 10 crackers)
1/3 cup melted butter
1/4 cup sugar

Combine graham cracker crumbs, butter, and sugar in medium bowl. Pressonto bottom and 1 inch up side of 9-inch springform pan. Bake at 350 for 6-8 minutes. Cool on wire rack for 10 minutes.

Cheesecake:
3 pkgs cream cheese, softened
1 cup sugar
1/4 cup brown sugar
2 eggs
1 15oz can pumpkin
2/3 cup evaporated milk
2 Tbsp cornstarch
1 1/4 tsp cinnamon
1/2 tsp nutmeg

Beat cream cheese and sugars in large bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon, and nutmeg. Beat well and pour into crust. Bake at 350 for 55 to 60 minutes until edge is set but center still moves slightly.

Topping:
2 cups sour cream
1/3 cup sugar
1 tsp vanilla

Combine sour cream, sugar, and vanilla in small bowl. Mix well and spread over warm cheesecake. Bake at 350 for 5 minutes. Let cool on rack. Chill for several hours or overnight.

Spicy Chicken Wraps

from my own brain

Mission Flavored Wraps (we like Sundried Tomato Basil)
Head of Lettuce (I like green leaf for these best)
Shredded cheese
Chicken -however you want it
Chopped tomatoes
Winger's sauce (you can buy a bottle from the restaurant)
Ranch

I like to broil the wraps on low for 1 minute on each side to get them slightly crispy. You just have to watch them very closely. I just set them right on the rack and flip them over when it is time.

In a bowl, toss desired amount of lettuce (enough for one wrap) with Ranch. Arrange down the center of one wrap. Sprinkle with cheese and tomatoes. Some people even like boiled eggs, cut-up, in their wrap.

For the chicken, I either cut up nuggets (the quick, cheap, easy way) or I cut up chicken into strips and egg and flour it and fry it up, or I use grilled chicken or you can use deli chicken breasts. If I do nuggets (which are Tyson's chicken breast tenders), I cook them in the oven on broil for 5 minutes on one side and another 4 or 5 minutes on the other side. I figure about 10 nuggets per wrap. I cut them long ways so they are like strips. I cut up 10 nuggets at a time and, in a bowl, I drizzle a little Winger's sauce over them. Arrange them over the lettuce, cheese, and tomatoes in the wrap. Carefully wrap up the wrap. I place two toothpicks in it, one at each end, and then cut it diagonally in the middle.

Repeat for each wrap. The wraps are pretty big. Brent can eat 1 1/2 or 2. I usually eat 1/2 or 1 depending on how hungry I am.

These are SUPER easy and fast.... if you go the nugget route. We like these for a Saturday meal.

***Lo-Fat tip: Use grilled chicken, not crispy. Use spinach leaves instead of green leaf lettuce. Use lite ranch. Go light on the cheese. Add in alf alfa sprouts if desired or any other veggies. Whatever you do, don't skimp on the Winger's sauce. That's what makes these so good!

Crispy Chicken Salad

from Nancy's sister

Desired lettuce (I like a mix of green leaf and iceberg)
3 breasts of chicken, cut up and cooked
toasted sliced almonds (I like sliced rather than slivered)
mandarin oranges (only if desired)
chow mein noodles
Shredded cheese
Kraft Creamy Poppyseed dressing

Cut lettuce heads up and toss together in a bowl.

Cut up chicken in pieces, in desired size. Dip in beaten egg and then flour (mixed with salt and pepper). Fry in oil until light brown and chicken is done. Remove from oil and set on paper towel until all pieces are done. I have also used deli fried chicken breasts and just cut them up. It is better when you just do it yourself and the pieces taste better, but if you're in a hurry, the deli chicken breast works fine, too. You don't have as much as the crispy, but the chicken still tastes good.

In a frying pan with a small amount of melted butter, over medium heat, toast sliced almonds until barely light brown. This happens quickly so stir the almonds around and around so there aren't a bunch of burnt ones.

This salad can be served two different ways. 1) Just before you are ready to eat it, put all the ingredients together in a large bowl and toss with desired amount of dressing (a little goes a long ways). This works well for a large group and if you're planning to eat it all. It is a little soggy if you have leftovers OR 2) For individuals, serve all ingredients separately and allow each person to individualize their salad and toss their own desired amount of dressing.

Note: I had this salad at a bridal shower many years ago. It was so good. It was served with rolls and butter. I was surprised how filling and delicious it was. Also good is to throw a few baby spinach leaves in the mix of lettuce. The dressing makes this salad great. It isn't expensive and this recipe doesn't use much. We keep it around for various other recipes and salads as well or just to dip chicken nuggets in! Hope you enjoy it, too.

***Lo-Fat Tip: use grilled chicken. Go light on the dressing. Use spinach leaves.

Granola

from Nellie

10 cups old-fashioned rolled oats
1 cup wheat germ
1/2 lb shredded coconut
2 cups salted sunflower seeds
1 cup sesame seeds
3 cups chopped almonds, pecans, walnuts, or combination
1 1/2 cups brown sugar, firmly packed
1 cup water
1 cup vegetable oil or 1 cup margarine/butter (I used margarine)
1/2 cup honey
1/2 cup molasses
1/2 tsp salt (if you use raw sunflower seeds, increase salt to 1 1/2 tsp)
2 tsp cinnamon
3 tsp vanilla
Raisins or other dried fruits, if desired

In a very large bowl (I used my big silver bowl), combine oats, wheat germ, coconut, sunflower seeds, sesame seeds, and nuts. Stir with spoon until mixed well. In a large saucepan, combine brown sugar, water, oil or margarine/butter, honey, molasses, salt, cinnamon, and vanilla. Heat until sugar is dissolved, but do not boil. I stirred almost constantly with a small whisk until right before it boiled. Pour syrup mixture over dry ingredients and stir until well-coated. Spread into 4 9x13 inch pans or cookie sheets (with sides). Bake 30 minutes, stirring every 15 minutes. Bake 15 minutes longer for crunchier texture. I cooked it until it was the texture I wanted. So, it might take a little longer. Cool. Add raisins and other dried fruit, if desired, or maybe even some plain M&M's. Put in airtight containers. Label. Store in cool, dry place. Use within 6 months. Makes about 20 cups of granola mix.

Note: Don't chop up the nuts too much -unless you want them to go unnoticed. I used whole raw almonds. The most I would cut them up is in half. I cut the pecans and walnuts up a little more, but not much.

Shortcut Chicken Manicotti

from Kraft Kitchen

1 can cream of chicken soup
1-1/2 cups water
1/4 lb. (4 oz.) Velveeta, cut into 1/2-inch cubes
2 cups frozen broccoli florets
12 manicotti shells, uncooked
1 lb. boneless skinless chicken breasts, cut into thin strips
1/4 cup Grated Parmesan Cheese

Microwave soup, water and velveeta in microwaveable bowl on high 3 min. or until velveeta is melted and mixture is well blended, stirring after 2 min.; pour 1/3 into 9x13-inch pan. Set aside. Add broccoli to remaining soup mixture. Stuff manicotti with chicken; place in baking dish. Top with remaining soup mixture and Parmesan; cover with foil. Bake at 400 for 45 to 50 min. or until manicotti is tender and chicken is done.

Chicken Lasagna

from: http://comeandpeek.blogspot.com/2008/05/weeknight-easy-chicken-lasagna.html

This is a great recipe. I didn't want "recipe poach" so I have given credit with a link to the author's website. She has some other great recipes, too.

Here is the recipe with my changes:

Chicken cooked, and shredded (it calls for a whole chicken, but I just did 2 large chicken breasts)
9 lasagna noodles, cooked (it calls for 12, but it was just too much noodle for us)
1 cup sour cream
1/2 cottage cheese (it calls for ricotta cheese)
1 can cream of chicken soup
1 can cream of mushroom soup
2 tsp minced garlic
chopped spinach, cooked (optional)
fresh or dried cilantro (I use parsley if I don't have any cilantro)
1/2 cup parmesan cheese (shredded or powder)
2 cups shredded cheddar cheese

Mix sour cream, soups, cottage cheese, garlic, spinach and cilantro. Put small amount on bottom of pan so that the noodles don't stick. Place 3 noodles on the bottom. Put 1/3 of mixture over noodles. Put 1/3 of chicken over mixture. Put 1/4 of cheese over chicken. Layer 2 more times so that you have 3 layers. On the top, put remaining cheese and parmesan cheese. Bake at 350 for 30 minutes. Let sit for 5 minutes to set up before serving.

This dish is REALLY great the next day as leftovers. My family really liked this dish and it was nice to try something different. It was pretty easy, too.

Lo-fat tip: Substitute sour cream for yogurt sour cream.

Neiman-Marcus Cookies

with my changes

I realize that most of you may have this recipe already. But I am going to post it anyway for those that don't.

1 cube butter, softened to room temperature
1/2 tsp soda
1/4 tsp salt
1/2 tsp baking powder
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
2 oz of Hershey bar, grated (1 regular Hershey bar)
1 cup flour
1 1/4 cup oatmeal, blended
6 oz mini chocolate chips OR for chocolate chunk cookies: break up more Hershey bars into little pieces

Blend oatmeal (not quick oats) to a fine powder in a blender. (I usually blend a lot and then keep it in a tightly sealed container. I use it for meatloaf and other recipes as well.) Measure out as much as you need for recipe. Tip: Sometimes I only measure out 1 cup and see how the dough mixes up before I add the additional 1/4 cup. If it dry, I leave it out. If it is a little too sticky, I add the 1/4 cup.

In a bowl, cream butter and both sugars. Add eggs and vanilla. Add oatmeal, flour, salt, baking powder, and soda. Mix well. Stir in grated Hershey bar, mini chocolate chips or Hershey bar pieces. Roll into balls and place on cookie sheet. Bake at 375 for 10 minutes. Makes about 2 dozen+ depending on size of your dough balls.

These are so good with a scoop of vanilla ice cream on top and then drizzled with a little bit of caramel and/or chocolate syrup. A super simple, yummy dessert.

Focaccia Bread

I do this in a bread machine using the "pizza dough" or "dough only" setting

Add ingredients in order listed:
3/4 cup warm water
1 tbsp olive oil
1 1/2 tsp salt
2 1/4 cup flour
1 tsp sugar
1 tsp yeast

Pat in a circle about 1/2 inch thick.
Sprinkle flour or corn meal on baking pan.
Add dough to pan.
Make indentations with your finger.
Brush with olive oil.
Add toppings...I like to sprinkle with oregano, shredded parmesan cheese and olives.

Let sit for 15-20 minutes.
Preheat oven to 400.
Bake for about 20 minutes until the top is lightly golden.

This is the same recipe for pizza dough. Just take from the bread machine, roll out and start topping! Great as an appetizer or maybe a gift for the neighbors!

Crockpot Chicken Fettuccine Alfredo

from Sherri

2 boneless/skinless chicken breasts, frozen
1 pkg Good Seasons Italian Dressing Mix
1 cube butter

In crockpot, let butter melt. Add dressing mix and then frozen chicken breasts. Let cook on high for 2-3 hours until chicken is done. (I usually turn it over half way through just so the sauce cooks into both sides.) Remove chicken and cut-up. (I usually start cooking my noodles right now, too. I just use whatever I have on hand... spaghetti, fettuccine.)

Leave drippings in crockpot. Whisk 1 can of cream of chicken soup, 1/2 can water, and an 8oz pkg cream cheese. Mix until blended well and it is smooth. Add chicken and let sauce thicken and heat up. (If it needs to be thinned, add a little bit more water to desired consistency.)

Serve over hot noodles. We like to serve breadsticks and corn with this, too.

Note: I know a lot of you already have this recipe, but a friend asked me to post this so she could have it, too. If you don't already have it, it is a great recipe and turns out great everytime. It is also a super easy recipe to halve if you're just cooking for 2!

Mexi-Rolls

(see variation for Southwestern Egg Rolls)

from my own brain

1 pkg egg roll wraps (I like the Nasoya or Melissa's brand, they work best. Don't use Azumaya, they are really chewy and thick. The other brands have a little cornstarch on them and they work better.)
1 lb hamburger, cooked and drained, and cooled
Taco Seasoning to taste
1 pkg Spanish Rice (I use the Lipton/Knorr packets -they're

around $1 or less), works best cold
1/2 can of refried beans (regular or black) -use as much or little as you like
grated cheese
Ranch or Guacamole or green chile enchilada sauce (also good mixed with the ranch)

Directions:
Put wraps on a plate. Mix taco seasoning to taste into the hamburger. Add as much refried beans as you want to hamburger. Mix it together until mixed well and sticks together.

Get your assembly line ready. Put some water in a small bowl. You will use it to seal the roll as you roll it up. Have a plate to make the roll on. One to put the rolled roll on and another to put the cooked roll on. I also keep a dry washcloth or paper towel on hand to dry off my assembly plate after I am done with the water. Place small scoop of rice, then small scoop of hamburger/bean mixture, and grated cheese. (It works best if all ingredients are cold. If you use the rice hot, it makes the wrap tear easier. I make the rice earlier in the day and then put it in the fridge.)With fingertips, dab small amount water around filling to the edges of wrap. This helps seal the roll. Starting at the bottom corner, roll up over filling. Continue to wet the wrap with your fingertips. Fold sides in and then top, like an envelope, while continuing to dip fingertips in water on the wrap to seal the roll. See picture below. I know it isn't clear. This is more for illustration than for readingPlace roll in hot fry daddy. I do the heat around 350-375. Just make sure it is good and hot before you plop one in. I don't use the basket because the rolls stick to it. Cook until light golden brown. I can usually do around 3 or 4 at a time -it will depend on how big your fry daddy is. I use the fry daddy slotted spoon thing to remove them when they're done.Here is the finished product. There are quite a few wraps in a package. This recipe usually makes around 16-18 rolls.Cut in half and serve with Ranch, guacamole, or mix them together for a great dip!

For appetizers, cut each egg roll diagonally and place on a plate. Have guacamole ranch, ranch, and green chile enchilada sauce for the dips.

Note: These rolls are easy to make and so yummy. I'm sure they're full of calories. We don't make them a lot, but there are times you've just got to enjoy your food. They are one of Brinlee's very favorite dinners. They take a little bit of time to figure out how to roll the wraps well. But if you use the water on your fingertips to keep sealing it, they should stay together okay.

Variation: I use these rolls for southwestern egg rolls, too. I use chopped, grilled, & seasoned chicken, tostitos southwestern dip, little black beans, corn, chopped cooked spinach, and cheese. Mix up all of this together so that it is thick but not too juicy or too try. It also works best if it is chilled. Spoon it onto egg roll wrap and then roll up like normal. Dip in guacamole ranch dip.

Bed & Breakfast Casserole

3 cups frozen shredded hashbrowns
3/4 cup grated cheese
1 cup diced ham or sausage
1/4 cup chopped green onions
4 eggs
1 (12 oz can) evaporated milk
1/4 tsp pepper
1/2 tsp salt

Place hashbrowns in 9x9 inch square pan. Sprinkle with cheese, ham or sausage, and onions. Beat eggs, milk, pepper, and salt. Pour over everything that is already in pan. Cover and refrigerate overnight. Remove from fridge 30 minutes before baking. Bake uncovered at 350 for 55-60 minutes.

Biscuit Mix, Bacon, and Egg Quiche

10 strips bacon, cooked and crumbled
1 1/2 cups milk
1/2 cup prepared biscuit mix
1 cup cheddar cheese, shredded
1/4 cup melted butter
3 eggs
1/4 tsp salt
Dash pepper
2 Tbsp chopped green onions

Mix together prepared biscuit mix, milk, eggs, butter, salt, pepper, and onions. Pour into greased 9x9 square pan, 9 inch pie dish, or quiche dish. Sprinkle with cheese and bacon. bake at 350 for 30-35 minutes until knife inserted halfway comes out clean.

Brunch oven omelet with canadian bacon

Oven canadian-style bacon:
1 lb canadian style bacon cut into 24 sclices
1/4 cup maple flavored syrup

Reassemble slices of bacon on heavy duty foil. Pour syrup over bacon. Wrap and place in oven with omelet at 325.

Omelet:
1/4 cup melted butter
18 eggs
1 cup sour cream
1 cup milk
2 tsp salt
onions, chopped small (if desired)
parsley

Melt butter in 9x13 inch pan. Beat eggs, sour cream, milk, and salt in large bowl with wire whisk until blended. Stir in onions. Pour into dish. Place in oven with canadian bacon at 325 for 35 minutes or until eggs are set but moist and the bacon is hot. Arrange bacon on omelet. Sprinkle with parsley. Serve.

Dinner Rolls

from Lula

In a bowl:
2 Tbsp yeast
1/4 cup sugar
1/2 cup water

6 cups flour
1/2 cup powdered milk
1 Tbsp salt
2 cups warm water
2 eggs, beaten
1/2 cup shortening, melted

Combine yeast, 1/2 cup water, and 1/4 cup sugar and allow to stand until yeast is dissolved. Sift in large bowl: flour, powdered milk, and salt. Make well in center of flour, pour in remaining water, yeast mixture, eggs, and oil. Stir until well mixed. Cover and allow to raise 1 hour in a warm place.

Turn of floured board. Knead to handle. Roll into desired shape. Place on greased pans. Let rise 30 minutes. Bake at 350-375 (depending on how hot your oven cooks) for about 30 minutes.

Dinner Rolls

from Mary

These were always a staple at any family gathering. They are super yummy. I loved making these with my grandmother growing up. And they disappeared quickly. They're perfect for those afternoon Turkey sandwiches on Thanksgiving, too.

In bowl:
1 cup warm water
4 Tbsp yeast

In bosch mixer bowl:
2 1/2 cups water
1 cup oil
3/4 cup sugar
1 Tbsp salt
3 eggs, beaten
10 1/2 cups flour
Put in yeast mixture

Mix in bosch for 10 minutes. Let rise once, roll out. Place on cookie sheet. Using pastry brush, brush melted butter on each roll and fold over. Use clean kitchen scissors and clip creases on both sides. This helps the rolls to stay folded over. Bake at 350 for 20 to 30 minutes. Makes 8 dozen.

Note: If you don't want Parker-style (folded over) rolls, just don't fold them over. They are great either way.

Banana Bread

from mom

6 eggs
3 cups sugar (I use half brown and half white most of the time)
1 cup cold milk
3 1/2 cups flour
3/4 tsp salt
2 tsp soda
1 tsp baking powder
2 tsp vanilla
1 1/3 cup vegetable oil
5 or 6 small to medium bananas, mashed

Add bananas and mix with mixer. Add in eggs, sugar, milk, vanilla, and oil. Add flour, soda, salt, and baking powder. Mix well. Spray pans with Pam and flour them. I use the little foil pans. I have reused them over and over again for years. They are the perfect size to take around to neighbors or just have on the counter. Pour into pans. This usually makes 8 or 9 loaves. Bake at 350 for 45 minutes or until toothpick comes out clean. Separate carefully from pan and set on cooling rack. Enjoy! This banana bread doesn't last long around our house!

Note: This is a FABULOUS recipe tweaked to perfection by my mom. You can add walnuts or pecans if you'd like. And this is also a super easy recipe to halve. I often just have 2 or 3 bananas left -and they're usually big so they're perfect for a half recipe. Also, if you use half brown sugar and half white it makes for a moist, very flavorful bread. It is great with just white sugar, too. We just happened to try with it with 1/2 brown sugar/1/2 white sugar once and it was sooo good.

Wheat Bread

from Kitchen Kneads
and Sherri

5 cups warm water
1/4 cup oil
3 Tbsp dough enhancer
1/2 cup gluten
1/4 cup honey
1 Tbsp salt
2 Tbsp yeast
6 cups whole wheat flour
6 cups white flour
1 cup flax seed, blended to desired consistency

In bosch mixer, put water and yeast in first. Then, put in all ingredients. Mix for 10 minutes. Put into loaf pans and let rise about double in size. Bake at 350 for 25 to 30 minutes. Brush tops with butter. Turn out of loaf pans and set on cooling rack.

Baked Beans

from Laree

4 cups uncooked white or pinto beans
2 tsp salt

Boil for 3 minutes. Sit for 2 hours; then cook on low till tender (add water as needed). Drain - save 3 cups of bean water.

Mix together:
3 cups of bean water
beans
2 tsp mustard
3 tsp molasses
2 Tbsp maple syrup
1/2 tsp chile powder
1/2 cup honey
1 1/2 cups ketchup
1/2 tsp ground cumen
1 chicken bouillion cube
1/2 tsp onion powder
1/8 tsp garlic powder
1/2 lb bacon -fry till mostly done, cut into pieces.

Bake in oven at 350 for 2 1/2 hours. Take out of oven, cook on stove util consistency wanted.

Note: You can also do this recipe in the crockpot.

Chocolate Chip Cookies

from Betty Crocker -with my changes

2/3 cup shortening (not butter flavored)
2/3 cup real butter
1 cup brown sugar
1/2 cup sugar
1/2 cup instant vanilla pudding (the dry stuff)
2 eggs
2 tsp vanilla
3 1/2 cups flour
1 tsp salt
1 tsp soda
Mini Semi-sweet Chocolate Chips

Cream shortening, butter, sugars, pudding, eggs, and vanilla. Add flour, salt, and soda all at once. Mix with mixer until you can't anymore. Add in as many chocolate chips as you want. Mix with mixing spoon (I use one of those long handled plastic or wooden ones). Roll into balls and cook at 375 for 10 minutes.

Let sit on cookie sheet for just a minute when they come out to set up and then let cool on cooling rack.

Note: I love to halve this recipe. Or I make the whole thing and roll all dough into balls and then freeze them in the freezer. I just put them in a freezer bag. This is a great way to have cookies on hand quickly for stuff. And it always seems like you need some for this or that. It is a great recipe and the pudding makes a difference.

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