POPCORN WREATHS

 POPCORN WREATHS

Either pop ahead or buy pre-popped popcorn and place in a very large bowl, leaving enough room for your to stir in the syrup later. 

In a good size sauce pan, add:

2 c sugar

1 c Karo syrup

2 cubes butter

Mix ingredients and heart until it boils, stirring constantly. Continue stirring for two mins while it boils. Take off heat and quickly add greed food coloring (1-2 drops). Pour over popped corn. 

This amount of syrup is good for two very large bowls of pop corn. Put the candy popcorn into angel food cake pans sprayed with Pam. Flip over onto Saran Wrap and decorate with spice drops or other candies. Wrap wreaths and add a bow for decoration. The more popcorn you add to the pan, the thicker the wreath will be. One batch of syrup usually makes 2-3 wreaths.  

MY GO-TO BANANA BREAD

We probably make this every other week and we finish it the same day. Super easy and delish.

1 cube of butter
1 c sugar
2 bananas - ripened
1/4 c milk
1/4 tsp salt
1 1/2 tsp baking pwdr
1/2 tsp baking soda
1 1/4 c flour
2 eggs
1 tsp vanilla

Cream butter, sugar, and bananas. Add milk, eggs, and vanilla.
Mix all dry ingredients together and then mix into batter.
Grease and flour bread pan. Bake at 350F for 45 min-1hr.

INSTANT CHICKEN TACOS

I got these from someone off Instagram. They are delicious and just happen to be GF. When mine were finished cooking put the tortillas on a cookie sheet and then added the chicken mixture to each. I topped them with cheese and then broiled them for a minute or two until cheese melted and edges of tortillas started to curl up. We then topped it with guac and hot sauce. Delish.

TEXAS SHEET CAKE

Every time I make this I wonder WHY I don't make it more often. It makes a ton and is SO easy and SO yummy.

AUNT SHARON'S BUTTERMILK SYRUP

Mix together and boil 1 minute:
1 cube butter
1 c sugar
1/2 c buttermilk

Add:
1 tsp light Karo syrup
1 tsp vanilla
1/2 tsp soda

GRANDMA FOOTE'S TOFFEE

How has this not been posted before now??

• 1 c butter
• 1 c sugar
• 1/4 c water
• 1/4 c almonds, finely chopped
• 1/3 c chopped pecans or walnuts
• chocolate bar or chocolate chips

Combine butter, sugar, and water in pan. Bring to boil. Add the almonds. Stir constantly over medium heat until temperature reaches 300 degrees. Spread mixture out on a greased cookie sheet. Top with broken chocolate bar or chocolate chips. Spread chocolate as it melts. Top with nuts. Break into pieces after it is cooled. 

SWEET HAWAIIAN CROCKPOT CHICKEN

I think I got this from Alli. It's super similar to Mom's stir-fry sauce but made in the crockpot.

Ingredients:
1 c pineapple juice
1/2 c brown sugar
1/3 c soy sauce
2 lbs chicken breast

Directions:
Add all ingredients to the crockpot and cook on low6-8 hrs and they should just fall apart.

TERIYAKI MERINADE

• 1 (6oz) can pineapple juice
• 1/4 c vegetable oil
• 1/4 c soy sauce
• 1/4 c brown sugar
• 1/2 tsp garlic powder
• 1/4 tsp ground black pepper
• 4-6 chicken breasts

SOUR CREAM LEMON CAKE WITH LEMON CREAM CHEESE FROSTING - GF

Taken from Breezybakes.com - all her recipes are Gluten Free and everything I've tried has seriously been delicious!!

INGREDIENTS

• For the cake:
• 1½ sticks butter, room temperature
• 1½ cups sugar
• 1½ tablespoons lemon zest
• 3 large eggs, room temperature
• 1 teaspoon vanilla
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1¾ cups preferred high quality gluten free all-purpose flour*
• ¼ teaspoon xanthan gum (if your blend doesn't already contain a gum)
• 1 cup sour cream, room temperature
• ¼ cup freshly squeezed lemon juice
• 1½ cups toasted almonds
• For the frosting:
• 1 stick butter, room temperature
• 8 oz. cream cheese, softened
• ½ teaspoon vanilla
• dash of salt
• 1 teaspoon lemon zest
• 2-3 tablespoons lemon juice
• 4½ cups powdered sugar

DIRECTIONS

1. Preheat oven to 350 degrees. Spray two 8" round baking pans with cooking spray. Line bottom with parchment paper. Lightly flour sides of pans. Set aside.
2. Begin making cake. In a large bowl or stand mixer, cream together butter, sugar, and lemon zest until light and fluffy. Add eggs, one at a time, beating for 30 seconds after each addition. Scrape down the sides as needed. Add vanilla and mix until incorporated.
3. In a smaller mixing bowl, sift together salt, baking powder, xanthan gum, and gluten free flour. Add half of the dry mixture to the wet and mix on low until combined.
4. Add sour cream and mix on low until combined. Add remaining dry ingredients and mix until smooth. Add lemon juice and mix until well incorporated.
5. Divide batter evenly between both pans. Smooth out the tops. Bake cakes for 30 mins or until tops spring back at the touch of a finger and toothpick inserted into center of cakes come out clean with few moist crumbs.
6. Remove cakes from the oven and set on a cooling sheet. Run a sharp knife along the edges to loosen sides of cake. Allow cake to cool for 30 mins. Once cooled, flip cake out onto cooling racks to completely cool.
7. While cake is baking, begin making frosting. In a large bowl, whip butter and cream cheese together until pale and fluffy. 2 cups of powdered sugar and mix on medium until well combined. Add vanilla, salt, lemon zest and lemon juice and mix until smooth. Add remaining powdered sugar and mix until well incorporated. Add more lemon juice if preferred.
8. To assemble cake, spread ⅓ of the frosting on bottom layer. Gently place second layer of cake on top. Use additional ⅓ frosting to top the cake. Use remaining frosting to frost edges of cake. While frosting is fresh, sprinkle and pat cooled toasted almonds on top and around the edges.
9. Serve cake at room temperature.
10. Store leftovers in an airtight container in the fridge for up to 5 days or in the up to 3 months, an

SPAGHETTI MARGHERITA

This recipe is taken straight from www.abountifulkitchen.com - everything I have tried from this site has been amazing! I have made this for missionaries and other guests and its always a hit.

Ingredients

• 3/4 lb. spaghetti cooked "al dente", drained
• ¼ cup extra virgin olive oil plus a little more for drizzling on top after finished
• 2 tablespoons butter optional, but highly recommended for flavor
• 1-2 cloves garlic minced
• 2 lbs. Roma tomatoes about 10-12 coarsely chopped or grape tomatoes
• 1 cup fresh basil leaves chopped
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon fresh ground pepper
• 1/2 lb. FRESH (important) mozzarellacut into 1/2 inch cubes
• ½ cup grated Romano or Parmesan cheese
• additional basil leaves for garnish

Instructions

1. Cook pasta. Set aside, or while pasta is cooking prepare sauce.
2. In large skillet, heat oil and butter over low heat.
3. Sauté the garlic until fragrant over low heat, about 1 minute.
4. Add tomatoes, sugar, salt and pepper.
5. Cover and cook for 10 minutes. Add basil, and pasta to pan with tomatoes.
6. Cook for 2-3 minutes, just until all pasta is heated through.
7. Just before ready to serve, pour into serving bowl, toss with fresh mozzarella and grated cheese. Serve at once with additional grated cheese, and more fresh basil if desired.
8. Drizzle with a bit more olive oil and top with a light sprinkle of course sea or kosher salt.

BROWN SUGAR BALSAMIC GLAZED PORK

I got this on Pinterest. It is sweet and delicious.

Ingredients:
2 lb pork tenderloin
1 tsp ground sage
1/2 tsp salt
1/4 tsp pepper
1 close garlic; crushed
1/2 c water
1/2 c brown sugar
1 TBS cornstarch
1/4 c balsamic vinegar
1/2 c water
2 TBS soy sauce

Instructions:
1. Mix the seasonings: sage, salt, pepper, garlic
2. Rub over tenderloin. Place 1/2 c water in slow cooker; place tenderloin in slow cooker
3. Cook on low 6-8 hours (mine took nearly 8 hrs). The hour before it's finised, mix together the ingredients for the glaze in a small saucepan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
4. Heat over medium and stir until mixture thickens about 4 mins.
5. Brush roast with glaze 2-3 times during the last hour of cooking.  (For a more caramalized crust; remove from crockpot and place on pan, glaze, and set under bropiler for 10-2 mins until bubbly and caramlized). * I sliced/shredded mine and put it in a cake pan and poured the rest of the glaze on top and then broiled about 4 mins. I would DEFINITELY do this step.
6. Serve with remaining glaze on side. I poured all mine on top - it was delish.

Vegetable Soup

This is basically Mom's vegetable soup recipe with a few tweaks. It is an easy recipe and you can basically add anything you want but I don't want to forget how I made it tonight so I am putting it here.

Ingredients:
 - 2 cans chicken broth
 - 1 can Italian style diced tomatoes (I pulse these in the blender)
 - chopped celery
 - chopped carrots
 - chopped zucchini
 - chopped spinach
 - 1 can white or kidney beans
 - a couple of handfuls of pasta (cooked)
 - 3/4 can of corn (drained)
 - 3/4 can green beans (drained)
 - onion salt
 - garlic powder
 - olive oil

Cook carrots, celery, and zucchini in the bottom of the pot with olive oil. Once they are soft enough for you add all other ingredients except spinach. Bring to boil. Add spinach and cook until wilted. Enjoy.

Sweet Potato Casserole

2 large cans of sweet potatoes (about 3 cups mashed)
2/3 cup sugar
6 TBS butter
2 eggs (slightly beaten)
1/3 cup milk
1 tsp vanilla

Beat all ingredients together.  Pour into casserole dish.

Topping:
1 cup nuts
1 cup brown sugar
1/3 cup butter
1/2 cup flour
Cut together with two knives.  Sprinkle topping over the casserole.
Bake at 350 degrees for about 25 minutes or until set.

*You can also use marshmallows instead of nut topping.  If you use marshmallows, put them on the sweet potatoes  the last 10 minutes of baking.
** I usually do half of the nut topping and then marshmallows on the other half.

Apple Pie (Karen Ashton's recipe)

Be sure to make the bottom crust, topping, and then the filling so that the filling doesn't sit and get too liquidy.
1.  Bottom crust:
1/2 cup crisco
1 TBS milk
2 TBS boiling water
Whip together with a fork.
Then add 1 1/8 cup flour
1/2 tsp salt
Mix with fork and immediately roll out with enough flour to hold together but not get dry.
* I usually mix this together right in the bottom of the 9" pie dish and press it together along the bottom and sides instead of rolling it out - it is much easier and much less time. 

2.  Topping:
1/2 cup butter (firm)
1/2 cup brown sugar
1 cup flour
Cut together with a pastry blender or two knives until "mealy".

Filling:
Peel and slice 6-7 Granny Smith apples
3/4 cup sugar
2 TBS flour
1 tsp cinnamon - to taste
Mix gently together

Put the apples into the bottom crust and cover with the topping.  Bake at 425 degrees for about an hour.  Lay a piece of foil over the top of pie to keep it from burning.  Take the foil off the pie the last 10 minutes of baking.  Pie is done when apples start bubbling over and crust is brown.

Monterey Chicken With pico de gallo

Ingredients:

Chicken:
3 TBS dijion  mustard
3 TBS worcetershire sauce
2 TBS brown sugar
2 tsp salt
1/2 tsp pepper
6 thin cut boneless skinless chicken breast

Toppings:
6 strips thick-sliced bacon
1 1/2 cups shredded pepper jack or Monterey jack cheese
1 1/2 cups chopped tomatoes, about 2 medium or 3 roma
1/4 cup small diced red onion (I used a little less than this)
2-3 TBS chopped cilantro
2 garlic cloves, finely minced or pressed
1 TBS finely minced jalapeno
1-2 TBS lime juice
drizzle of extra virgin olive oil

Directions:
1.  For the chicken, in a small bowl, whisk together the mustard, Worcestershire, brown sugar, salt and pepper. 
2.  Place the chicken in a gallon-size zip lock bag pr shallow dish.  Coat the chicken with the marinade mixture.  Refrigerate for 30 minutes - 24 hours. 
3.  Toss cooked bacon and shredded cheese together in a bowl.  Set aside. 
4.  For the pico de gallo, in a medium bowl, combine the tomatoes, onion, cilantro, garlic, jalapeno and lime juice.  Drizzle with oil.  Season with salt and pepper.  Refrigerate until ready to serve. 
5.  Preheat the grill to medium - high. 
6. Grill chicken 4-5 minutes on each side or until 165 degrees at the thickest part. 
7.  Without removing the chicken from the grill, top the chicken with an equal amount of bacon/cheese mixture, cover the grill until the cheese is melted, another minute or so. 
8.  Serve the chicken with the pico de gallo and prepare to be wowed - it is delicious! 

*Note - I have made this with just the marinade and not toppings and it was delicious too. 
When I made it with the toppings I served it with Emily's cilantro rice recipe and it was a great combo. 

Fat Man's Delight

Ingredients
For the Crust: 
1 cup flour
1 cup chopped pecans
1/2 cup butter, melted

For cheesecake layer:
8 ounces cream cheese
8 ounces cool whip
1 cup powdered sugar

For pudding layer:
1 box instant chocolate pudding (4 serving size)
1 box instant vanilla pudding (4 serving size)
3 cups milk
additional 8 ounce cool whip for topping

Instructions

1.  Combine crust ingredients nd press into a 9X13 baking dish.  Don't worry if there are holes in the crust. 
2.  Bake in a 350 degree oven for 18-20 minutes.  Let cool completely. 
3.  Cheesecake layer - Beat together cream cheese, and sugar then stir in cool whip until smooth.  Spread evenly over the crust. 
4.  Pudding layer - combine both pudding mixes with milk and whisk until combined then stir for an additional 2 minutes until thickened.  Spread over cheesecake layer. 
5.  Top with additional cool whip. 
6.  Refrigerate until ready to serve. 

Mongolian Beef

1 lb. steak strips cut fajita style
1/4-1/2 cup brown sugar
1/4 cup soy sauce
1 Tablespoon sesame oil
3 garlic cloves, minced
1/2 tsp fresh ginger, minced (I've also used the seasoning and it worked fine)
1/4-1/2 teaspoon crushed red pepper (to desired spiciness, 1/4 is almost too much for us)
salt and pepper
1 bunch green onions, diced

Heat a large skillet over medium heat and brown the steak with garlic and sesame oil.  Drain the fat and add the brown sugar, soy sauce, ginger, salt and pepper and red peppers.  Simmer for a few minutes to blend the flavors.  Serve over rice and top with green onions.
I also served with broccoli.

LIME CILANTRO RICE

This makes a TON so I always half it and still always have leftovers.

In a saucepan, saute:
2 T butter
1 yellow onion, chopped (I use dried onion flakes)
4 cloves garlic, minced

In a large pot, bring to a boil the following:
6 2/3 C water
8 t chicken bouillon
1/2 bunch cilantro, chopped
2 tsp cumin
2 sm cans diced green chilies
1 T lime juice
1/2 t pepper
3 C of rice

These are all the instructions I was given. When I cook this I saute the first 3 ingredients in a large pot (not a saucepan) and then I add all of the other ingredients. After it comes to a boil I follow the rice instructions (turn to low and cover with a lid for 20 mins).

SLOW COOKER FRENCH DIP SANDWICHES

I got this recipe from Sarah and I LOVE it!! It makes peppery, tender meat that we use for french dip sandwiches. It's the best I've had. 

Ingredients:

• 1 1/2 C beef broth
• 1 C water
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp oregano
• 1 tsp basil
• 1 tsp onion salt
• 1 tsp parsley
• 1 tsp garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
• 1 (5 pound) chuck roast

Combine water and beef broth with salt, ground pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine. 

Place roast in slow cooker and pour salad dressing mixture over the meat. Cover and cook on Low for 10-12 hrs or High for 4-5 hrs. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 mins before eating so the shredded meat had time to absorb more of the juices). Serve on crusty rolls with cheese, if desired. 

 

CHICKEN BROCCOLI AND RICE CASSEROLE

I know everyone has their own special way of making this but I found one recently I love above all others. I want to post it here so I don't forget about it! Enjoy.

Sauce:

• 2 cans cream of chicken soup
• 1 C sour cream
• 1/2 milk
• pepper to taste

Other Filling ingredients (these measurements can vary easily and still taste great):

• 2 chicken breasts, cooked and shredded or about 2 C shredded
• 3 C broccoli, lightly steamed 
• 3 C cooked rice

Topping:

• shredded cheddar cheese
• 1 1/2 C crumbled Ritz crackers
• 1/3 C butter, melted

Instructions:

1. Preheat oven to 350 degrees. Spray 9x13 pan.
2. Layer rice, chicken, then broccoli 
3. Mix all sauce ingredients together and spread on top (I don't always use all of the sauce - I feel like it makes a little more than I like.)
4. Sprinkle shredded cheese on top of sauce. 
5. Melt butter. Mix in crumbled Ritz crackers. Sprinkle on top of cheese. 
6. Bake for 30-35 mins. 

** Many people mix everything together instead of layering.. That is totally fine to do with this recipe. Also, I usually mix several veggies (broccoli, carrots, cauliflower) together instead of just broccoli and its delish.