Dad's Famous Caramel Popcorn

Brown sugar
Sugar
Butter
Milk
Karo syrup

Dry ingredients twice as much as wet ingredients.  Dad uses 1 cup dry and 1/2 cup wet to make his two big bowls.  Adjust accordingly for your batch side.

Cook in saucepan until it balls when put in water.

Frog Eye Salad

1/3 cup sugar                                     5 oz acine de pepe
2 tsp flour                                          1 can mandarin oranges, drained
1 tsp salt                                            1 sm can pineapple chunks, drained
1/2 cup pineapple juice                     1 sm can crushed pineapple
1 egg, beaten                                     1/3 cup coconut
1 T lemon juice                                 1 cup mini marshamallows
1/2 cup cool whip
1 tsp oil

Bring water and 1/4 tsp salt and 1 tsp oil to boiling.  Add acine de pepe and boil for 8-10 minutes.  Drain in colander and rinse in cold water until cool.
Combine sugar, flour and 1/4 tsp salt in a sauce pan.  Gradually stir in pineapple juice and egg.  Cook over medium heat stirring until thickened.  Add lemon juice and stir to blend.  Cool mixture in the fridge.
Then mix together acine de pepe, thickened sauce, cool whip, coconut and marshmallows.  Refrigerate until ready to serve.

Corned Beef and Cabbage

1 corned beef brisket
1 head cabbage
1 jar pickling spices
1 tea diffuser

Place corned beef in large pot.  Cover with water and add tea diffuser filled with pickling spice.



Cook over medium heat all day.  Should just simmer.  may need to turn meat over or sometimes I put a
heat proof mug on it to hold it down.  watch water level and add more as needed.

just before you are ready to eat bring the water back to a boil.  Add cabbage wedges to boiling water.
Cook until tender.  Remove beef and cabbage from water.  Top cabbage with butter and vinegar.
Slice Cornbeef and serve with vinegar.

Or

http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-corned-beef-and-cabbage-recipe.html

I don't use the other vegetables or the sauce but if you want you can.

Chicken Fried Chicken

1 1/2 c milk
2 eggs
2 c. flour
2 tsp seasoned salt
black pepper
3/4 tsp paprika
1/4 tsp cayenne pepper
2-4 chicken breasts - butterfly cut and pound to tenderize
kosher salt
1/2 c. veggie oil
1 tbsp butter

Gravy:
1/3 c. flour
3-4 c. milk
1/2 tsp seasoned salt
black pepper
Mashed potatoes

Mix milk and eggs in one dish.  Mix flour, seasoned salt, 1 1/2 tsp pepper, paprika, and cayenne in another dish.

Work with one piece of chicken at a time.  Sprinkle both sides with kosher salt and pepper, then place in flour mixture; coat.  Place in milk mixture, the flour again (Dry / wet / dry).  Place breaded chicken on clean plate and repeat with each piece.

Heat oil in large skillet over medium heat.  Add butter.  Drop in a few sprinkles of flour to make sure hot enough.  Cook meat until edges start to look golden brown, about 2 minutes each side.  Remove onto a paper towel.

After chicken is fried, sprinkle gravy flour over hot grease.  Using whisk mix flour to create a golden brown roux.  Pour in milk and whisk constantly.  Add the seasoned salt and pepper to taste.  Cook and whisk until gravy is smooth and thick.  Add more milk if it becomes to thick.  Add flour if not getting thick enough.

Pour gravy over potatoes and chicken, Enjoy!!

Artichoke Dip

Mom's recipe.

1 cup mayonnaise
1 (8 oz) cream cheese, softened
1 cup Parmesan cheese, shredded
1 can artichoke hearts, drained and chopped
1 can green chilies
1 tsp dill

Cream together all ingredients.  Place in 8x8 pan.  Bake 30-40 min. Serve with tortilla chips, toasted baguettes or sliced french bread.

Southwestern Egg Rolls

Clark and I really LOVE these! This is one of those meals where you can add anything you want and take out anything you want. Just a little of this and a little of that. We usually add chicken to make it more of a meal..

2 cups frozen corn, thawed or 1 can
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded Mexican cheese
1 (7 oz) can diced green chiles, drained
4 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp cayenne pepper
1 package of egg roll or wonton wrappers

Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper.
Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.
Lightly spray the tops of the egg rolls with cooking spray and bake for 15-20 minutes, flipping them at least once during baking.

French Pancakes

2 eggs
1/3 c. water
1 tsp. baking powder
2/3 c. milk
1/2 tsp. vanilla
2 tbs powdered sugar
2 tbs lemon juice
3/4 c. flour
1/2 tsp salt

Mix everything but flour and salt in a bowl.  Once creamy add in flour and salt.  The consistency is very runny!  Pour onto a griddle to desired size.  Flip when bubble start to form on the surface.  Sprinkle with powdered sugar or butter/cinnamon sugar.  Roll up and enjoy!

White Sauce Chicken Enchiladas

1 lg. onion, chopped
1 tsp. ground coriander
2 tbsp butter
8oz sour cream
2 c. cheddar cheese, grated
1 c. jack cheese, grated
2 cans sliced olives
1 tsp garlic salt
1/4 tsp pepper
3 Tbsp flour
2 c. chicken broth
2 lg. tomatoes, chopped
4-5 chicken breasts, cooked and shredded
1 can black beans, drained & rinsed (opt)
12 flour tortillas

Sauce:
(My mom always doubles the sauce)
Saute butter, onion, garlic, salt, pepper and coriander until onion is tender.  Stir flour into sour cream and add to onion mix.  Add chicken broth and cook until bubbly. Add 1 cup of cheddar cheese and 1/2 cup Jack cheese; stir to melt.

In separate bowl, add chicken, 1 can olives, and 1/2 tomato (keep some olives and tomatoes to top enchiladas).  Add 1 c. onion sauce mix to chicken.  Add in black beans. Fill tortillas with chicken mix.  Spray pan.  Place enchiladas in 9x13 pan and pour remaining sauce on top.  Cover and bake 35mins at 375*F.  Uncover; add remaining tomatoes, olives, and cheese.  Bake 5 more mins.  Serve.

White Chili

This is my Halloween Favorite:

8-10 cups water
4-6 chicken breasts
2 Tbsp lemon pepper
2 Tbsp cumin seed

Put in a large pan.  Bring to a boil. Cook until chicken is done.  Remove chicken, cool and shred.  Return chicken to broth.  Meanwhile:
In a saucepan saute:
1 large onion, chopped
4-6 cloves garlic, minced
2 Tbsp olive oil
Add onions to chicken & broth then add:

4 cans great northern white beans, drained
1 can shoepeg white corn
2 cans white hominy - drained
1 can diced green chilies
2 Tbsp lime juice
1 Tbsp ground or powder cumin

Bring everything to a slow boil and serve.  Crumble tortilla chips in bottom of bowl, add soup, top with jack cheese, salsa, sour cream or tobasco sauce.  ENJOY!

Zucchini Casserole

6 c. peeled & diced zucchini
1 c. sliced carrots
1 onion, chopped
--Place all in a pot with water. Bring water to boil, covered. Boil 10-15 minutes. Drain.
Meanwhile Combine:
1 c. sour cream
1 can cream of mushroom soup
1 square (1/2 c.) butter
--Heat on low, stir until well blended then pour over drained vegetables.

Prepare one large box (or 2 small boxes) of Stove Top stuffing. Use 1/2 the stuffing in the bottom of a 9x13 pan. Pour vegetables over stuffing and top with remaining stuffing.
Bake 350* for 30 minutes. Top with grated cheddar cheese (1 -1 1/2 cups)

Mac and Cheese

1/4 c. margarine or butter
2 c. uncooked elbow maracroni
1/2 c. onion, chopped
1/2 c. green pepper chopped
1/2 t. salt
1/2 t. garlic salt (I usually saute a fresh garlic clove in the butter)
1/8 t. pepper
1/2 t. Italian seasoning
1/8 t. dry mustard (I have left this out when I dont have any)
2 c. water (more if needed)
1/4 c. flour
1 can (13oz) evaporated milk
2 c. (8oz) sharp cheddar cheese, shredded

In large skillet melt butter over low heat. Add uncooked macaroni, onion, green pepper and seasonings. Cook, stirring occasionally, over medium heat for 7 minutes or until onion becomes transparent. Add water, bring to boil. Cover simmer 20 minutes or until macaroni is tender. Sprinkle flour over mixture, blend well. Stir in evaporated milk and shredded cheese. Simmer 5 minutes longer stirring occasionally until cheese melts. Serve hot. Makes 6 servings.

Chicken Pockets

4-5 chicken breasts, cooked and shredded (I use 2 lg cans of chicken)
8oz cream cheese, room temperature
4oz canned sliced mushrooms (opt)
2 pkg crescent rolls
1/4 cup butter, melted
1 pkg bread crumbs (I use my bread and put it in the food processor, you can also use stuffing)
1 can cream of chicken
1 cup sour cream
**Zach and I like to put green onions in it and do not put the mushrooms.

Roll out 2 crescent rolls together. Pinch the seems to make a square. Mix the chicken, cream cheese, and mushrooms together. Put a spoonful of the mixture in the crescent roll and seal edges together. Roll the pocket in the butter and then bread crumbs. Bake according to the crescent rolls and add 8-10 minutes. Meanwhile, mix cream of chicken and sour cream on the stove until creamy. Pour over the pockets to eat.

Creamy Chicken Noodle

64oz broth or water (can do half/half) (I use the water from boiling the chicken breasts)
2 celery stalks, sliced
3 large carrots, sliced
1 large onion, chopped

--Boil in liquid for 12 minutes. Then add:
1 tbsp parsley
1/4 tbsp poultry seasoning
1/4 tsp sage
3 c. egg noodles

--Cook for 10 minutes or until noodles are soft. Reduce to simmer and add:
1 cube butter

--In separate bowl mix:
1 can evaporated milk
3/4 cup flour
--Pour into soup

--Then add:
3-4 large chicken breasts, cooked and shredded.

Delightful Brownies

1/2 c butter melted
1 c sugar
1 t Vanilla
2 egss
1/2 c flour
1/4 t baking powder
1/3 c cocoa
1/4 t salt

Preheat oven to 350°. 
Mix butter, sugar & vanilla in a bowl.  Than add eggs and beat well.  Stir in flour, cocoa, baking powder and salt.  beat well.  Pour into greased 8x8 pan.  Bake 25 minutes or until done. and cool completely on wire wrack. 

Chocolate Frosting

3 T Butter, softened
3T cocoa
1T corn syrup or honey
1/2 t vanilla
1 c powedered sugar
2 T milk

Beat butter, cocoa, corn syrup and vanilla.  add powdered sugar and milk.  Beat to spread consistency.

(mm I just made these tonight and they are probably the best brownies I have ever had! I probalby won't make brownies out of the box anymore these are just as easy, enjoy!)

Southwest Wraps

3/4 c. reduced-fat sour cream
2-3 Tbsp. chopped pickled jalapenos
2Tbsp fresh lime juice
Salt & Pepper
4 sandwhich wraps (We like spinach or dried tomato wraps)
3 c. baby spinach (We use Romain lettuce)
3 c. shredded cooked chicken or turkey
1 can (15oz) black beans, drained and rinsed
1 large tomato, thinly sliced
1 small red onion, thinly sliced
1 avocado, thinly slice (We mash it)

Mix sour cream, jalapenos (we don't use them), and lime juice together. Salt and pepper to taste.

Layer sour cream mixture, lettuce, chicken, beans, and vegetables onto sandwich wrap. ENJOY!

Zesy Rice with Sausage

Zesty Rice with Sausage

1 tbsp vegetable oil
1 package sausage (like used in jambalaya)
1 medium onion, chopped
2 cloves garlic, minced
1 can chicken broth
½ cup salsa
¾ cup uncooked white race
½ cup frozen peas

Heat oil in medium skillet over medium-high heat. Add sausage, onion and garlic and cook until onion is tender.
Add broth, salsa and rice. Heat to a boil. Cover and cook over low heat 15 minutes. Stir in peas. Cover and cook 5 minutes or until rice is done.