Caramel Corn

1 C margarine

1 can sweet and condensed milk

1 1/2 C Karo syrup

2 C white sugar

1 t vanilla

Combine. Cook over medium heat until soft ball stage. Enough for 1 1/2 to 2 cups of uncooked popcorn, depending on how covered you like your popcorn to be.

French Hot Chocolate

3 (1 oz) squares Baker's semi-sweet chocolate
1/2 cup water
1/2 tsp salt
3/4 cup sugar

Cook chocolate and water over low heat until smooth and thick, stirring constantly. Add salt and sugar; cook for 5 minutes more. Cool completely.

1 cup heavy cream, whipped
1 teaspoon vanilla

Whip heavy cream and add vanilla. Fold into chocolate mixture. Store in refrigerator. To serve, add a heaping tablespoon (or two) to a cup of hot milk. Stir and enjoy!

Cinnamon Rolls

Double to yield 24

1 package yeast (2.5 tsp)
1/2 c up warm water
1/4 cup butter, heated
1 cup milk, heated
1/4 cup sugar
1 tsp salt
1 egg
4 cups flour

Add yeast to water and sugar. Melt butter and milk. Add to yeast mix. Add other ingredients. Roll out to make cinnamon rolls, spread butter, white sugar and brown sugar, roll up and cut roll into 12. Spread on cookie sheet. Raise to double. Bake 375 degrees for 15-20 minutes.

Frosting: 3/4 cup butter
1.5 tsp vanilla
3.5 cups powdered sugar
3-4 Tbsp milk

or Caramel Frosting (Put down on cookie sheet, then rolls on top, then let raise then bake, flip over when done baking)
1 and 1/3 cups brown sugar
2 Tbsp light corn syrup
1/2 cup butter
2/3 cups chopped pecans

Potato Egg Breakfast Casserole

Pour 1/2 cup butter over one bag frozen hash browns in 9x13 pan. Bake 350 degrees for 20 minutes.

Next sprinkle over potatoes after baking:
1 cup chopped ham
1 cup cheese (pepper jack and cheddar)
Mix together and whip:
8 eggs
2 cups cream or half and half
1 tsp salt
basil

Pour over ham and cheese. Bake 350 degrees for 30 minutes. Add more cheese over top.

Buttermilk Cornbread (very, very yummy)

1/2 C butter, melted

2/3 C sugar

2 eggs

1 C buttermilk

1/2 t baking soda

1 C cornmeal

1 C flour

1/2 t salt

Preheat oven to 375. Grease an 8" square or 9x13 pan. Put melted butter in a bowl. Stir in sugar. Quickly add eggs. Beat until well blended. Combine buttermilk with baking soda. Add to mixture. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into prepared pan. Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean.

Sweet Chili

2 lbs. ground beef

8 slices of bacon, cut up

medium onion, chopped

1 (28 oz) can Bush's Baked Beans

2 (15 oz) cans kidney beans

1/2 C packed brown sugar

1 C ketchup

2 T vinegar

2 t mustard

Brown ground beef in a large pot. Add onion and bacon. Cook until tender; drain. Add remaining ingredients. Mix well. Let simmer and warm for 15 minutes.

chicken pitas

Diced chicken (10 breasts)

Romaine lettuce (1 large bunch)

Bacon (1 ½ pound)

Celery (2-3 stalks)

Petite peas

Green onion (1 bunch)

Mayonnaise

Salt and pepper

This serves 25. Mix together, add romaine and bacon last. You can make ahead if the bacon and lettuce is left out until just before serving.

Serve in pita pockets. I also add a little low fat ranch dressing in place of some mayonnaise to eliminate some fat and make a little less thick.

RAYMON:

WE NEED YOUR POPPYSEED CHICKEN recipe.

the end.

Sour Cream Chicken

4 Chicken Breasts, cut into strips
8 oz. Sour Cream
1-1 1/2 Rolls Ritz Crackers or Bread Crumbs - crushed to medium to course crumbs
1/2 C. (1 stick) Butter
1/2 C. Parmesan Cheese
2 TBSP Tarragon or Marjoram or Rosemary

1. Clean chicken and pour sour cream over it and let is marinate for about an hour in the fridge.

2. Mix the crumbs with Parmesan cheese and tarragon/marjoram/rosemary.

3. Melt half of the butter and pour in bottom of a 9x13 pan.

4. Dredge chicken in cracker mixture and set in baking dish.

5. Melt the rest of the butter and pour on top of chicken.

6. Bake at 350 degrees for 35 - 45 min. or until golden brown.

Philly CheeseSteak Sandwiches

4 TBSP Oil, divided
2 lb. Steak (round steak or swiss steak or sirloin steak) sliced in thin strips
2 Onion, chopped in thin slices
2 Bell Pepper, chopped in thin slices
1 C. Chopped Mushrooms (optional)
Mozzerella or Provolone Cheese, sliced or grated
8 Hoagie Rolls
1 C. Teriyaki Sauce
Parmesan Cheese (optional)
Fresh Garlic Cloves (pressed or chopped) or Garlic Powder

1. Cut steak into slices as thin as possible. Marinade in teriyaki sauce and garlic for 4 to 8 hours (you can marinade before slicing meat because slicing takes a lot of time, but be sure to poke steak with fork to allow for penetration of the sauce).

2. Stir-fry bell peppers, onions and mushrooms in 2 TBSP oil until desired tenderness for sandwiches. Remove to plate or bowl.

3. Heat other 2 TBSP oil in pan and add sliced beef. Can add garlic to cooking beef if you have it. When beef is cooked add teriyaki sauce or soy sauce/sugar mixture. Turn heat down and let it come to a bubble. Add cooked veggies and remove from heat.

4. Toast opened hoagie buns in broiler with cheese and (optional) butter. Put meat/veggie mix on one side of the roll.

5. Enjoy!

Banana-Chocolate Chip Muffins

1/2 C shortening or butter

1/2 C sugar

2 egg

2 t vanilla

1 C flour

1/2 t baking powder

1/2 t baking soda

1/2 t salt (or 1/4 t salt if using butter)

2/3 C mashed banana (about 2 bananas)

1/2 C buttermilk or soured milk

1/2 C semi-sweet chocolate chips

Preheat oven to 350. Beat shortening (butter), sugar, eggs, and vanilla until fluffy. Combine banana and buttermilk and mix well. Mix together dry ingredients. Alternately add liquid and dry ingredients to creamed mixture to form a smooth batter. Fold in chocolate chips. Fill greased and floured muffin tins 2/3 full. Bake 20-30 minutes until muffins test done. Let cool for 5 minutes, then remove from pans. Yield: 2 dozen.

Spicy Sausage and Potato Soup

3 T butter

1 C chopped onion

1/2 C chopped celery

12-16 oz andouille sausage or other smoked sausage

1/4 C flour

1/2 C chopped green onions

1 t dried parsley flakes

1 t dried leaf basil

1 t salt (or to taste)

1/4 t pepper

3 C chicken broth

2 lbs baking potatoes, peeled and diced

1 1/2 C heavy cream (or evaporated milk)

In a large skillet over medium-low heat, melt the butter. Add the onion, celery, and diced sausage; saute until the vegetables are tender and sausage is lightly browned. Stir in the flour until smooth and well-blended; stir in green onions, parsley, basil, salt, and pepper.

Continue cooking, stirring, for 1 minute. Blend in the chicken broth. Add the diced potatoes, cover, and simmer for 25 minutes, or until potatoes are tender. Stir in the heavy cream and continue cooking until heated through.

Monkey Bread

4 cans refrigerator biscuits

1 1/2 T cinnamon

1/2 C butter

1 C sugar

1 C brown sugar

1/2 C pecans, raisins, and/or coconut if desired

Cut each biscuit into 4 pieces. Pour sugar and cinnamon into a plastic bag and mix. Add biscuits pieces, several at a time; shake to coat well. Place pieces in a buttered tube or bundt pan. Sprinkle layers with nuts, raisins, or coconuts.

Bring brown sugar and butter to a boil in saucepan. Cool 5 minutes, then pour over top of biscuits.

Bake at 350 for 25 minutes. Allow to cool 5 mins befor removing from pan. Turn upside down to serve.

Creamy Pasta

8 oz penne pasta

1 can diced tomatoes with garlic and onion

1 t basil

3/4 C whipping cream

1/3 C grated parmesan

cooked and diced chicken

Cook tomatoes 5 mins. in saucepan. Add all but cheese. Heat through. Add cheese. Serve.

Baked Pasta and Lemon Chicken

4 C cooked spaghetti (or any pasta)

1 1/2 lbs. cooked, diced chicken

1/2 C chopped fresh parsley OR 2 T dry parsley

2 1/2 t minced garlic

2 t lemon zest

1 1/2 t dried marjoram

1 t salt

1/2 t pepper

1/4 t red pepper flakes

1 1/4 C chicken broth

1/4 C olive oil

2 T lemon juice

Mix together. Bake in a sprayed 9x13. Cook at 350 for 30 or 45 (if frozen). This freezes really well.