Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 1 c. brown sugar 1/4 c. light karo syrup 1 stick margarine or butter 1 bag (7-9 oz.) butter flavored or plain puff corn 1 tsp. baking soda Directions: Boil brown sugar, karo syrup and margarine in a microwave for 3 minutes. Stir then add baking soda. Stir well (it will begin to turn lighter in color and expand slightly). Pour over puff corn in a brown paper bag. Shake Microwave for 45 seconds. Shake. Microwave 45 seconds more. Spread on waxed paper to cool and then store in an airtight container or zip top bag.
Ingredients: 2 small ears corn on the cob, husks and silk removed 2 small red peppers 2 Tbsp. zesty lime vinaigrette dressing 1 Tbsp. chopped fresh cilantro Directions: Heat greased grill to medium heat. Grill corn and peppers 7-8 minutes or until the vegetables are tender and charred on all sides, turning occasionally. Place peppers in a bowl; cover with plastic wrap. Let stand 20 minutes. Remove and discard skins and seeds from peppers. Finely chop peppers and cut corn from cobs; place in a medium bowl. Add remaining ingredients; mix lightly.
Ingredients: 1 1/2 c. all-purpose flour 3/4 c. sugar 2 tsp. baking powder 1 1/2 tsp. grated lemon peel 1/2 tsp. ground nutmeg 1/4 tsp. salt 2/3 c. milk 1/4 c. butter, melted 1 large egg, beaten 1 tsp. vanilla extract 2 c. fresh or frozen blueberries TOPPING: 3/4 c. sugar 1/2 c. all-purpose flour 1/4 c. butter, melted
Directions: In a bowl, combine the first 6 ingredients. Add the milk, butter, egg and vanilla. Beat for 2 minutes or until well blended.
Pour into a greased 9x13 baking dish. Sprinkle with blueberries. In a bowl, combine sugar and flour. Add butter. Toss with a fork until crumbly; sprinkle over blueberries. Bake at 350 degrees for 40 minutes or until lightly browned.
(Courtesy of Pampered Chef) Ingredients: 12 eggs 1/2 c. mayonnaise 1 Tbsp. yellow mustard 1 tsp. white vinegar Salt and coarsely ground black pepper, to taste Directions: Place eggs in a large stockpot and cover by about 1 inch of cold water. Quickly bring the water just to a boil. Remove the pot from the heat, cover and let stand, covered, for 20 minutes. Immediately run cold water over eggs and place them in an ice bath until completely cooled. Remove shells. Cut eggs in half lengthwise. Carefully remove yolks to a large mixing bowl; set whites aside. Mash yolks. Stir in mayonnaise, mustard and vinegar; mix until well blended. Season to taste with salt and pepper. Pipe yolk mixture into whites. Refrigerate at least 30 minutes to allow flavors to blend.
Ingredients: 3 c. corn chex cereal 3 c. rice chex cereal 3 c. wheat chex cereal 1 c. mixed nuts 1 c. bite-size pretzels 1 c. garlic-flavored bite-size bagel chips or regular-size bagel chips, broken into 1 inch pieces 6 Tbsp. butter or margarine 2 Tbsp. Worcestershire sauce 1 1/2 tsp. seasoned salt 3/4 tsp. garlic powder 1/2 tsp. onion powder Directions: In a large microwaveable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In a small microwaveable bowl, microwave butter, uncovered, on high for about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated. Microwave, uncovered, on high 5-6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels; cool. Store in an airtight container.
Ingredients: 4 3/4- 5 1/4 c. all-purpose flour 2 Tbsp. sugar 1 envelope (1/4 oz.) quick-rise yeast 1 1/2 tsp. salt 1 tsp. caraway seeds 1 c. milk 1/2 c. beer or nonalcoholic beer 2 Tbsp. canola oil 2 eggs, lightly beaten 1 c. (4 oz.) shredded Gouda cheese Coarse salt Directions: In a large bowl, combine 2 c. flour, sugar, yeast, salt and caraway seeds. In a small saucepan, heat the milk, beer and oil to 120-130 degrees; add to dry ingredients. Beat just until moistened. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide dough into 14 equal portions; roll each into a 20 inch rope. Cover and let rest 10 minutes longer. Twist into pretzel shapes. Place on greased baking sheets; brush with eggs. Bake at 350 degrees for 15 minutes. Brush again with eggs; sprinkle with Gouda and coarse salt. Bake 12-15 minutes longer or until golden brown. Remove to wire racks. Serve warm.
Ingredients: 1 Tbsp. butter 1 1/4 lb. white candy coating, coarsely chopped 2 c. small jelly beans Directions: Line a 15x10 pan with foil; grease the foil with butter. In a microwave, melt the candy coating; stir until smooth. Spread into prepared pan. Top with jelly beans, pressing to adhere. Let stand until set. Cut or break bark into pieces. Store in an airtight container.
Ingredients: 3 c. corn Chex cereal 3 c. rice Chex cereal 1/2 bag (7 oz. total) caramels (about 25) 2 Tbsp. butter or margarine 2 Tbsp. milk 1/4 c. semisweet chocolate chips Directions: Mix cereal in a large microwaveable bowl; set aside. In a medium microwaveable bowl, microwave caramels, butter and milk uncovered on high for 2-3 minutes, stirring after each minute, until caramels are melted and mixture is smooth. Pour over cereals; gently stir until evenly coated. Microwave on high for 3-4 minutes, stirring after each minute, until just beginning to brown. Spread on waxed paper to cool. In a small microwaveable bowl, microwave chocolate chips uncovered on high about 1 minutes or until chocolate can be stirred smooth. Drizzle over snack. Refrigerate until set. Store in an airtight container.
(Courtesy of Bill Pretasky) Ingredients: 1 quart vinegar 3 quarts water 1 c. canning/pickling salt Head of dill (1 per jar) Pinch of alum (1 per jar) 3 cloves garlic per jar Couple chunks of onion per jar Small cucumbers Directions: Wash small cucumbers. Pack in clean jars. In each jar place a head of dill, a pinch of alum, 3 cloves of garlic and a couple chunks of onion. Boil the vinegar, water and salt. Pour into jars and seal. Store in a cool dry place for 2 weeks or longer.
Ingredients: 1 pkg. (10 oz.) frozen unsweetened raspberries, thawed 1/3 c. confectioners' sugar 1/4 c. heavy cream, well-chilled 1 c. vanilla nonfat Greek yogurt 4 ladyfinger cookies Directions: Process half the raspberries in a food processor until smooth. Transfer puree to a fine mesh strainer and strain into a large bowl, pressing liquid out with a rubber spatula. Discard seeds. Whisk in confectioners' sugar. Stir in remaining raspberries. In a chilled medium bowl, whip cream with an electric mixer until soft peaks form. Gently fold in yogurt, then fold in raspberry mixture. Spoon into cocktail glasses and cover with plastic wrap. Chill for at least 1 hour and up to 1 day. Serve with ladyfingers.
Ingredients: 1 pkg. (3.4 oz.) banana flavor instant pudding 2 c. cold milk 1/4 c. sliced strawberries 1/4 c. chopped fresh pineapple 1 Tbsp. miniature semi-sweet chocolate chips Directions: Beat pudding mix and milk with a whisk for 2 minutes. Let stand for 5 minutes. Top with fruit and chocolate chips.
Ingredients: 12 oz. good-quality melting chocolate 24 ruffled potato chips (whole chips, not the broken ones) Sea salt, to taste Directions: Melt the chocolate in a double boiler or the microwave. Dip each chip 2/3 of the way into the melted chocolate, then set on waxed paper and sprinkle with a tiny bit of sea salt. Allow to sit at room temperature until the chocolate is totally set, about 2 hours, or in the refrigerator for 15 minutes.
Ingredients: 1/2 c. white sugar 1 c. white syrup 1 pkg. red jello 3/4 c. popcorn, unpopped Directions: Combine sugar and syrup in a saucepan and bring to a rolling boil and then add jello powder; stir well. Pop the popcorn. Pour the jello mixture over the popped popcorn. Mix well and form into balls. Note~ This does not need to be handled as quickly as most popcorn balls.
(Courtesy of Paula Deen) Ingredients: 2 pkgs. (3 oz. each) grape gelatin mix 2 c. boiling water 1 can (21 oz.) blueberry pie filling 1 can (20 oz.) crushed pineapple 1 pkg (8 oz.) cream cheese, at room temperature 1 c. sour cream 1 c. pecan halves 1 tsp. vanilla extract Directions: In a large bowl, mix the gelatin mix into the boiling water. When the powder has dissolved, stir in the blueberry pie filling and the pineapple with its juice. Pour into a 9x13 shallow baking dish. Refrigerate for at least 4 hours, or overnight. Stir together the cream cheese, sour cream, pecans and vanilla. Spread this mixture over the jellied salad. Chill for an additional hour.
Ingredients: 1/2 c. sugar 1 Tbsp. cornstarch 1/8 tsp. salt 1 1/2 c. milk 3 egg yolks, lightly beaten 1 tsp. vanilla extract 1 medium firm banana, sliced Fresh mint, optional Directions: In a small saucepan, combine sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of the hot filling into the egg yolks; return all to the pan, stirring constantly. Bring to a gently boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla. Cover and chill for 1 hour. Just before serving, fold in the banana slices. Garnish with mint, if desired.
(Courtesy of Taste of Home) Ingredients: 1 can (20 oz.) pineapple tidbits 1 can (15 oz.) chunky mixed fruit 1/4 c. sugar 2 Tbsp. all-purpose flour 1/4 c. lemon juice 2 eggs, lightly beaten 1/2 c. whipped topping 1 c. miniature marshmallows Directions: Drain pineapple and mixed fruit, reserve 1 c. of juice. Set fruit aside. In a large saucepan, combine sugar and flour. Stir in lemon juice and reserved fruit juices until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs. Return to a gentle boil; cook and stir for 2 minutes. Remove from heat. Cool completely. Fold in the whipped topping, marshmallows, pineapple and mixed fruit. Transfer to a serving bowl.
Ingredients: 8 oz. (8 squares) semi-sweet chocolate or 8 oz. (1 1/3 c.) semi-sweet chocolate chips 2 Tbsp. shortening 7 1/2 oz. can stacked potato chips Directions: Line cookie sheets with waxed paper. In a small saucepan, melt chocolate and shortening over low heat, stirring constantly. Dip chips halfway into chocolate; allow excess to drip off. Place on waxed paper-lined cookie sheets; refrigerate to set. Note~ Can make the chocolate in the microwave. In a small microwave-safe bowl, combine chocolate and shortening. Microwave on medium for 3-3 1/2 minutes or until smooth, stirring once halfway through cooking; stir until smooth. Continue as directed above. Note~ A co-worker of mine brought some of these made at a candy shop nearby to work and I was shocked with how good they were. I never thought about chocolate covered potato chips before.
Ingredients: 1 can (15 oz.) black beans, drained and rinsed 1 can (12 oz.) whole kernel corn, drained 1 medium tomato, chopped 1/2 c. chopped red onion 1/2 c. chopped green bell pepper 1/2 tsp. garlic powder with parsley SAUCE: 3/4 c. Italian salad dressing 2 tsp. chopped cilantro 3/4 tsp. hot pepper sauce 1/2 tsp. seasoned pepper 1/2 tsp. chili powder Directions: In a small bowl, combine all sauce ingredients; blend well. Cover and refrigerate until ready to use. In a large bowl, combine all ingredients including the sauce; blend well. Cover and refrigerate at least 15 minutes.
Ingredients: 1/2 c. butter (5 1/2 Tbsp.) 1 pkg. ranch dip mix 1 Tbsp. Worcestershire sauce 1 Tbsp. sugar 1 Tbsp. light Karo syrup 4 c. corn chex 3 c. mini pretzels 3 c. oyster crackers 3 c. Cheezit crackers 1 c. dry roasted lightly salted peanuts Directions: In a glass measuring cup, melt the butter in 15 second intervals in the microwave. Stir in the ranch, Worcestershire, sugar and Karo syrup. Spray a slow cooker pot with nonstick spray or line with a slow cooker bag. Add the cereal, crackers, pretzels and peanuts. Add the sauce and stir well to coat every little piece. Cover and cook on low for 3 hours, stirring at hour 1, hour 2 and one final time at 2 1/2 hours. Pour everything onto 2 sheets of parchment paper to cool. Place all snacks into a large bowl wrapped with plastic wrap or in a ziploc bag to keep fresh.
Ingredients: 10 c. popped popcorn Salt 1 c. butter (sweet cream salted) 1 c. brown sugar 2 tsp. vanilla 1/2 tsp. baking soda Mini Rollo's Harvest blend M&M candy Directions: Salt the popped popcorn and set aside. Melt 1 c. butter in a medium saucepan over medium heat. Add 1 c. brown sugar and stir until thoroughly mixed. Stirring continuously, bring the butter and sugar mixture up to a boil and cook for 5 minutes. Add the 2 tsp. of vanilla at the 4 minute mark. Continue to boil for 1 additional minute then add baking soda. Drizzle 3/4 of the caramel mixture over the popcorn. Use a spoon to gently fold the popcorn with the mixture until the kernels are all covered. Save 1/4 of the caramel mixture to the side. Pour the popcorn out onto a cookie sheet covered with aluminum foil or a silpat liner. Drizzle the remaining caramel mixture over the caramel corn and immediately sprinkle the M&M candy and mini Rollos on the areas with the drizzled caramel mixture. Let the popcorn cool. Serve
