Carmel Popcorn

Carmel Popcorn

IT'S A SUPER BOWL SUNDAY STAPLE. 

Few recipes compare with this recipe. It's quick! It's simple! It's delicious! Nothing more needs to be said other than, DON'T BURN IT ON THE BOTTOM while cooking! Take my advice, just stay right with it and keep stirring!

Ingredients:

1 Can Ego Brand Sweetened Condensed Milk
2 Cups Brown Sugar
1 Square of Butter
1 Cup Light Karo Corn Syrup

I melt the butter in a separate bowl and then I had all the ingredients together. Combine and mix well. Place it on the heat and stir until well dissolved and then cook on medium to low heat. I stand there and stir it the entire time because I've burned way to many batches trying to multi task. It doesn't take long, so I stay put. I have no intention of making a second batch because I turned my head away for a split second! When it starts to bubble, I turn the heat down all the way to low and do a slow bubble for about four or five min. That's it. It's ready to go. Now just pour it over your freshly popped pop corn. Some people like to use the bagged microwave pop corn. If you do I would suggest using the fat free kind and I do about three bags of that. I also de-kernel my pop corn before I pour the Carmel mixture over it. I don't need a broken tooth thank you!

ENJOY!

Brown Rice

My daughter in law sent me this recipe and it's a keeper. Simple, easy, and taste's yummy! My kind of recipe!

Ingredients:

2 Cans Beef Consume
1 Cup of Rice
1 Cube Butter
Minced Onion to taste
Salt and Pepper to taste

Add all ingredients together and COVER and cook for one hour at 350 degrees.

Doesn't get any easier than this. If you want to spice it up a bit, I like to add chopped colored peppers.

Mexican Style Spaghetti

This is one simple yummy dish. A favorite at my house.

Ingredients:
Cooked Chicken Breasts shredded. Maybe 3 or 4
2 Cans Cream Of Chicken Soup
12 Ozs Velveeta regular Cheese
10 Ozs Mild Rotel
Spaghetti Noodles
1 Packet Zesty Italian Dressing

Boil Noodles in Water with Chicken Boulion.
Take 1/2 the water out when done.
Add all remaining ingredients.
Bake 370 degrees for 30 minutes

White Chicken Chili

White Chicken Chili

Ingredients:
4 or 5 Cooked and shredded Chicken Breasts
2 cans or each: White Navy Beans, Cannellini Beans, Garbanzo Beans
1 Can Cream of Chicken Soup
2 Cans Chicken stock
1 Can Green Chili Enchilada sauce
2 Cans Chopped Green Chilis
1 Quart Half and Half
Shredded Monterey Jack Cheese
Bag of Tortilla Chips

I can never remember which beans to drain so I drain them all. I'm not a huge fan of bean juice. I like my soup on the runny side so sometimes I'll add more water and sprinkle in some granular chicken bouillon until it tastes good. I just basically put all the ingredients together and Salt and Pepper to taste, And I add a little cheese while it's cooking and then more in the bowl when I serve it.

This soup is yummy and you are sure to love it!

Apple Dip

Apple Dip

1 Block Cream Cheese
1 tsp. Vanilla
3 or more TBSP Brown Sugar (to likeness)
Heath Bits to liking

Cream Together and dip your apples.

Raisin Pie

It's not Thanksgiving if there is no Raisin Pie! Even though Man With A Drill and I are the only one's that love it in a group of 26 people, I refuse to stop making it. If you love raisins, you are sure to love this pie! It's taken from the Lion House Cookbook and it's the best recipe I've ever tasted. Make sure your ingredients are fresh for the best pie ever!

Raisin Pie
(Lion House Pies, Deseret Book)

1-1/2 Cup Raisins
1-1/2 Cups Raisin Water
1/4 Cup Pineapple juice
1/2  tsp Vanilla
1 Cup Sugar
1/4 Cup Cornstarch
1/2 tsp Salt
1/4 Cup Lemon Juice

In small saucepan, combine raisins, water, pineapple juice, and vanilla. Bring to a boil and cook 5 minutes. Pour mixture through strainer. Set raisins aside, reserving liquid.

Mix sugar, cornstarch, and salt; add to hot raisin liquid, beating with wire whip. Continue cooking and stirring until thick, about 5 minutes. Add raisins and lemon juice; pour into unbaked pie shell. Cover with crust, seal and crimp. Bake at 375 degrees F. for about 50 minutes or to the desired brownness. Be sure to put some tin foil around the edge of your pie so your edges will not burn.

Pearl's Stuffing

My mother made the best stuffing ever. It wasn't anything fancy, very simple to make, and no matter how tempting it is to try a new recipe, I simply can't. I don't know anyone who doesn't love it. It has long been a favorite of everyone.

My mother never wrote down a recipe. Luckily a few years before she died I got her to show me how to make it. Hope I can explain it in such a way that it turns out equally as good for anyone else who wants to try it.

Ingredients:
1 Box Mrs. Cubbison's Corn Bread Stuffing seasoned
1 Cup Butter (two sticks)
1 Cup Onion Chopped
1 Cup Celery, chopped
1 and 1/2 - 2 Cups Water

This will stuff an 8-12 pound bird. Double for larger size.

Chop up the onion and then the celery. In a large bowl mix together, chopped celery, chopped onion and the box of corn bread stuffing. In a separate pan, melt the butter, then boil the water and add these two together. now drizzle this wet mixture over the dry mixture and stir and toss until you have drizzled the compete mixture. Now continue tossing and salt and pepper to taste. Now Cover with a towel over night and in the morning stuff your bird and your ready to bake things.

Happy Thanksgiving