Chocolate Marshmallow Popcorn

1, 3.5 oz bag popcorn, popped
1/4 cup butter
6 cups mini marshmallows
1 cup chocolate chips (I chopped mine up, but you don't need to)

sprinkles

Coat a 9×13 pan with cooking spray. Place your butter in a large microwave bowl. Microwave for about 30-45 seconds until melted. Add your marshmallows to the butter, and stir them until they are coated. Microwave for 1 1/2 minutes or until marshmallows are melted, stirring after 45 seconds. Add the popcorn to the marshmallow mixture. Stir in your chocolate chips and sprinkles, then immediately put the mixture in your baking dish. Spray your hands with cooking spray and press the popcorn mixture into the pan. Let cool completely before cutting.

*After popcorn is popped, make sure to remove any extra unpopped kernels.

White Chocolate Cake Mix Popcorn

1, 3.5 oz bag popcorn, popped
1 cup white chocolate chips
1 Tbls shortening
1/4 cup white cake mix
sprinkles

Place white chocolate chips in a microwave safe bowl and microwave for 1 min. When the white chocolate is melted, stir in the shortening and cake mix. Coat popcorn with chocolate mixture by hand, then add sprinkles.

*After popcorn is popped, make sure to remove any extra unpopped kernels.

One Pot Tomato Basil and Spinach Pasta

12-16 ounces linguine pasta
1, 15 oz can diced tomatoes, undrained
1 medium onion, chopped
4 cloves garlic, minced
1/2 tsp red pepper flakes
1/2 tsp salt
ground black pepper
2 tsp dried oregano leaves
2 tsp dried basil
4 cups vegetable broth
2 Tbls extra virgin olive oil
handful of spinach

Place pasta, tomatoes, onion, garlic, and basil in a large stock pot. Pour in vegetable broth. Sprinkle the pepper flakes and oregano on top. Drizzle with olive oil. Add 1/2 tsp salt and some ground black pepper. Cover pot and bring to a boil. Reduce to a low simmer and cook for about 10 minutes, stirring occasionally. Add spinach, then cook for another 2-3 minutes. Cook until there is about one inch of liquid left in the bottom of the pot.

Korean Beef Lettuce Wraps

1 pound lean ground beef (or turkey, or chicken)
3 cloves garlic, minced

1 Tbls sesame oil (I've used coconut and olive oil as well)

1/4-1/2 cup brown sugar
1/4 cup low-sodium soy sauce
1/2 tsp ginger, minced (although sometimes I just use ground ginger)
1/4 tsp red pepper flakes
One bunch green onions, chopped
1 1/2 cup cooked rice
Iceberg lettuce leaves, separated, washed, dried

Heat a large skillet over medium heat and brown ground beef with garlic in the sesame oil. Drain the fat, then add brown sugar, soy sauce, ginger, and red pepper flakes. Simmer for a few minutes to blend the flavors and thicken the sauce. Top with green peppers and serve, on top of rice, in the lettuce leaf cups.

Black Bean and Zucchini Skillet

1 Tbls coconut oil

1 tsp garlic powder

1/2 tsp cayenne pepper
1-1/2 cups quartered lengthwise, sliced zucchini
1/2 cup diced green bell pepper
1, 15 oz can black beans, drained, rinsed
1, 14.5 oz can diced tomatoes, undrained
3/4 cup water
1 cup instant white rice, uncooked
1/2 cup shredded Cheddar cheese 

Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, tomatoes, garlic, cayenne pepper, and water. Increase heat and bring to a boil. Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.

Ramen Cabbage Salad

1/2 head of cabbage shredded

1 package chicken ramen noodles (dry)

4 green onions, diced

1/2 tsp salt

3/4 cup diced roaster almonds (optional)

Sauce

2 Tbsp sugar

1/2 tsp salt and pepper

3 Tbsp rice vinegar (I like to substitute 1 ½ Tbls with apple cider vinegar)

Seasoning packet from ramen noodles

1/2 cup of olive oil

*sometimes I like to add 1-2 cups of shredded chicken in with the sauce

Combine all ingredients. Pour sauce over salad just before serving.

No-Bake Cookies

2 cups sugar

2 Tbls cocoa powder

1 stick butter

1/2 cup milk

1/2-2/3 cup peanut butter

1 tsp vanilla

3 cups oatmeal

Waxed paper or tin foil

Bring the first 4 ingredients to a boil on medium heat. Let boil for 1 minute. Remove from heat and add peanut butter, vanilla and oatmeal. Drop spoonfuls of mixture onto a sheet of waxed paper and let cool.

Easy Cinnamon Rolls

Dough

1 cup milk

4 Tbs butter, cut into chunks

3 1/4 – 3 1/2 cups all-purpose flour, divided

1 (.25 ounce) package instant or ‘rapid rise’ yeast (about 2 1/4 tsp)

1/4 cup white sugar

1/2 teaspoon salt

1 egg

Filling

1 cup brown sugar, packed

1 1/2 tablespoon ground cinnamon

1/2 cup butter, softened

*You'll also want some sort of homemade or store bought icing.

Dough: Place milk and 4 Tbs butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl whisk together 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. (Switch to the dough hook now) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.

Filling: make sure butter is softened well. Mix with brown sugar and cinnamon.

Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture (it will be slightly thick, you might have to “crumble” it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the mean time, preheat oven to 350 degrees.

When rolls have finished rising bake for 15-20 minutes or until light golden brown. If desired spread with icing while still warm. Makes 12 rolls.

I got this recipe from Our Best Bites.

Apple Dumplings

2 whole Granny Smith Apples

2 cans (8 Oz. Cans) Crescent Rolls

2 sticks Butter

1-1/2 cup Sugar

1 teaspoon Vanilla

 Cinnamon, To Taste

1 can (12 Oz.) Mountain Dew Soda

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

I got this recipe from the Pioneer Woman.

Poppy Seed Chicken

2-3 cups cooked rice

2-3 cups chicken breasts, cooked and cubed

1 cup sour cream

1 can Cream of Chicken soup

1 cup crushed Ritz crackers

1/4 cup melted butter

1 Tablespoon poppy seeds

Preheat oven to 350 degrees. Boil raw chicken breasts with salt and pepper until done. Let chicken cool slightly and cut into one inch cubes. Layer cooked rice on the bottom of 9x9 casserole dish, then cover with chicken.

Stir together the condensed soup and sour cream. Pour over the chicken and rice. Top with crushed crackers and poppy seeds. Then pour the melted butter on top of the crackers. Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly. 

Shepherd's Pie

1 lb ground beef (or turkey)

1 can Cream of Mushroom soup

1 can green beans

4 cups mashed potatoes (6-7 potatoes)

1-2 cups shredded cheddar cheese

Brown hamburger and drain. Spread the soup on bottom of 9x9 casserole dish, then top with hamburger. Next, add green beans and spread evenly. Top with mashed potatoes. Spread cheese on top of potatoes. Cover with tin foil and bake at 350 degrees for 30 minutes; remove tin foil for last 10 minutes.

*Sometimes when I want to shake things up, I substitute Cream of Mushroom for tomato sauce. 

Easy Breaded Salmon

6-6 oz Salmon fillets
3/4 cup bread crumbs
1/4 cup grated Parmesan cheese
2 tsp dried parsley
1/2 tsp paprika
1 egg white
1 Tbls water
1 Tbsl lemon juice
3 Tbls butter, melted

Heat oven to 475 degrees. Line baking pan with tin foil (for easy clean up) and spray with butter spray. In a shallow bowl combine bread crumbs, Parmesan cheese, parsley, and paprika. In another shallow bowl, combine egg, water, and lemon juice; mix well.

Dip fish fillets into egg mixture, then coat with crumb mixture. Place fish in pan. Drizzle with melted butter.

Bake at 475 for 10-15 minutes or until fish flakes easily with fork.

*We like to eat the fish over rice and a bit of homemade ranch (then again, we eat ranch on everything).

Chicken Curry

Cut 2 heads of broccoli and put in bottom of 9x13 dish.

Boil 1 lb chicken breast; cut into small pieces and place over the brocolli.
Mix the following sauce in a bowl then pour over brocolli and chicken:
1/2 cup sour cream
1/2 cup mayo
1/4 cup milk
2 tsp (plus a touch more) yellow curry powder
1 tsp lemon juice
2 cans cream of chicken

Cover sauce with shredded cheese and bread crumbs.

Cover with tin foil and bake at 350 degrees for 30-45 minutes (take tin foil off with 15 minutes left). Serve ove

Mother Goose Popcorn

Our Family Home Evening treat for the night...

1 C sugar
3 Tbsp water
6 Tbsp butter
2 tsp vanilla
food coloring

Put all of the ingredients in a saucepan and bring to a boil for 1 minute. Pour over 4 quarts (4 bags) popped corn and stir until well coated. Then, I usually lay it on wax paper to dry.

Easy Pot Roast

1 pot Roast
1 container BBQ sauce (I prefer the origional flavor)
1 package Onion Soup Mix
1 can of Coke

Mix all the ingredients in a crockpot and cook on either low for 7 hours or high for 5.

This is easy and really delicious. Its a family favorite.

"The Good Brownies"

This recipe comes from my mother-in-law who is the queen of homemade treats. They call them "The Good Brownies" because, well, they are better than most. But, I like them because their deliciousness comes with little effort.

1/2 cup butter
1/2 cup cocoa (well, just under 1/2, there really isn't a measurement for it)
3/4 cup flour
1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup sugar
1 tsp vanilla

Melt butter and cocoa together, then set aside to cool. Beat eggs, sugar and vanilla together, then add chocolate mixture. Next, add dry ingredients. Bake in an 8x8 pan at 350 for 20-30.

Now, the frosting is the tricky part because there aren't measurements. You just create as you go. The ingredients are powdered sugar, evaporated milk, Crisco and vanilla. Or, just buy the Betty Crocker kind and call it good.

Carmel Popcorn

2-3 bags of popcorn

1 cup packed brown sugar
1/4-1/3 cup karo syrup
1 stick (1/2 cup) butter or margarine
First, pop the popcorn and get rid of un-popped cornels (there is nothing worse then chomping on some delicious camel popcorn and cracking your tooth on a cornel) then set aside in a bowl.

Melt butter, syrup and brown sugar together. Once they start to boil (it looks foamy), cook for 1-2 minutes. Pour over popcorn and mix. Then, place coated popcorn on wax paper or aluminum foil to cool.

Chicken Fajitas

boneless chicken breast
1 1/2 c. water or chicken broth
1 pkg. taco seasoning
2 chopped bell peppers (red, green, or yellow)

Cut chicken breast into strips. Simmer strips in water or broth until just about done.

Place in skillet along with 1 cup cooking water or broth, taco seasoning, and chopped bell peppers.

Simmer until chicken is done and sauce becomes thick. Add remaining water or broth (1/2 c.) and simmer 10 minutes.

Ready to eat!

Recommended Toppings: Lettuce, Tomato, Refried Beans, Sour Cream, Taco

Breakfast Casserole

1 lb. sausage, bacon or ham
3/4 c. sharp cheddar cheese
1/2 c. mushrooms, chopped
5 eggs
1 3/4 c. milk
6-8 slices of bread (cubed)

Place cubed bread in casserole dish, put cooked sausage, bacon or ham on top. Add sharp cheese, mushrooms on top of meat.

Beat eggs, milk, salt and pepper, pour over top.

Let stand 5 minutes then bake at 350 until brown (35 minutes).

Chocolate Peanut Butter Squares

15-20 Oreo cookies, finely crushed
1/3 c. butter, melted
1 sm. box instant vanilla (or chocolate) pudding mix
1 3/4 c. milk
3/4-1 c. peanut butter
1 large Hershey's bar, chopped
1 (12 oz.) Cool Whip, thawed

Combine cookies and butter. Reserve 1/4 cup for topping. Press remaining cookie mixture onto the bottom of a 9 x 9 inch pan. Bake in a 375 degree oven for 5 minutes. Cool completely.

Prepare pudding mix according to package directions, except use only the 1 3/4 cups milk. Immediately stir in peanut butter and chopped chocolate. Fold in Cool Whip. Spread mixture over cooled crust. Top with reserved cookie mixture. Cover and chill several hours or overnight. Cut into squares to serve.