Salted Chocolate and Caramel Popcorn

1 bag popped popcorn

2 ½ cups mini pretzels, broken into pieces

1 cup pecans

½ cup salted butter

1 cup firmly packed light-brown sugar

½ cup light-corn syrup

¼ tsp salt

1 tsp vanilla extract

½ tsp baking soda

1 cup milk chocolate chips

½ cup mini marshmallows

Put popcorn into a very large bowl.  Be sure to remove any un-popped kernels.  Add in crushed pretzels, marshmallows and pecans and gently fold mixture together, set aside.  In an large microwave safe bowl, melt butter, it should take about 50 seconds.  Stir in brown sugar, light corn syrup and salt.  Mix well.  Microwave mixture for 2 minutes, then stir and immediately return to microwave and cook 2 more minutes.  Remove from microwave, add in vanilla and baking soda and stir until frothy, about 10 seconds (don’t be tempted to dip your finger in and taste test, it is HOT).  Pour caramel over popcorn mixture and gently stir until evenly coated.  Pour caramel coated popcorn mixture onto a parchment or wax paper covered cookie sheet. Melt milk chocolate in a microwave safe bowl, on 50% power in 30 second intervals stirring after each interval until melted and smooth.  Pour melted chocolate into a piping bag or ziploc bag and cut the tip off and drizzle melted chocolate over popcorn. Place chocolate covered popcorn in refrigerator until chocolate hardens, about 20-30 minutes.  Remove from refrigerator and break popcorn into pieces.  Store popcorn in an airtight container.

Recipe and Photo Source:  http://www.cookingclassy.blogspot.com/search/label/popcorn

Pepperoni Pizza Puffs

3/4 cup flour
3/4 tsp baking powder
1/2 tsp garlic powder
3/4 cup whole milk
1 egg, lightly beaten
4 oz mozzarella cheese, shredded (about 1 cup)
1/2-3/4 cup pepperoni, chopped
1/2 cup pizza sauce

Preheat the oven to 375°. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, garlic powder and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

 

Recipe and Photo Source: http://www.plainchicken.com/2011/02/sausage-pepperoni-pizza-puffs.html#more

Red Beans and Rice

Photo Source: http://media-cdn1.pinterest.com/upload/262334747013825268_v0IxuwOf_f.jpg

 

1 1/2 cup long grain white rice
 3 cups hot water
1 teaspoon salt
2-3 tablespoons extra virgin olive oil
1 pkg smoked sausage

1 pkg Andoullie sausage
 2-3 cans red beans
Tony Chachere's Creole Seasoning

Add the rice, water and salt to a sauce pan with a lid. Bring to boil, reduce heat to low, then cover & simmer for 15 mins. Meanwhile, thinly slice the sausage and drain the juice from the red beans into the sink. Add 2-3 tbsp olive oil to to a large skillet and begin heating over medium heat. Add the sausage, give a sprinkling of creole seasoning and stir occasionally for about 7 mins until the sausages start to get sizzly on both sides. Add the red beans and stir until warmed through. About this time, your rice should be done too. Serve the beans and sausage over the rice. Add extra creole seasoning as desired at the table. Serves 4.

 

Source: http://www.kevinandamanda.com

Strawberry Oatmeal Bars

Best-Ever Chocolate Chip Cookies

Best-Ever Chocolate Chip Cookies
barely adapted from Anna Olson, Food Network Canada

Ingredients:
3/4 c. unsalted butter, softened
3/4 c. brown sugar
1/4 c. granulated sugar
1 egg
2 tsp. vanilla extract
2 c. all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1 c. bittersweet chocolate chips

Preheat oven to 350 degrees F. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks. Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do NOT cook longer than ten minutes.)  Let cool, on the sheet, on a wire rack for five minutes. Remove from baking sheet and let cool completely. Try not to eat them all.

Braided Apple Strudel

The recipe below includes my adjustments.

For the Apple Filling
3 medium-size Granny Smith apples
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
2 teaspoons lemon juice

For the Bread
1 package puff pastry

Preheat the oven to 350 degrees. Peel, core, and slice the apples into thin slices, then cut the slices in half. Toss the apple pieces with the sugar, cinnamon, and lemon juice. Bake the apple filling in an 8-inch square baking pan (or 9-inch pie tin) for 15 minutes. Remove from the oven and set aside.Turn the oven up to 400. Spray a rolling pin with cooking spray and roll the puff pastry out into a large rectangle, about 12-inches by 16-inches in size. Lift onto a greased baking sheet. Using a pizza cutter or sharp knife, cut each side into strips about 1-inch wide down each side, leaving the center third of the dough uncut. Spread the apple filling down the middle third of the dough. Fold strips of dough into the center, crisscrossing the filling by alternating strips from each side. Lightly press ends to seal, and straighten out the braid with your hands, if necessary, to straighten. Bake the braid in the oven for 15 minutes, or until golden brown. Remove from the oven and let the braid cool for several minutes. Slice and serve.

Original Recipe and Photo Source:  http://www.eatliverun.com/apple-braid/#more-24074

Americana Cupcakes

Source: http://pinterest.com/pin/258699992/

Blueberry Lemonade

Photo Source: http://www.kellyoshiroevents.com/blog/2011/08/12/on-the-rocks-blueberry-lemonade/

My Blueberry Lemonade

1 cup lemon juice
1/2 cup sugar
2 quarts cold water
1 half pint blueberries
Ice

Stir gently to mix, chill and serve.

Raspberry Lemonade

Raspberry Lemonade

My Raspberry Lemonade

1 cup lemon juice
1/2 cup sugar
2 quarts cold water
1 half pint raspberries
Ice

Stir gently to mix, chill and serve.

Strawberry Lemonade

My Strawberry Lemonade

1 cup lemon juice
1/2 cup sugar
2 quarts cold water
1 half pint strawberries, finely diced
Ice

Stir gently to mix, chill and serve.

My Homemade Lemonade

Lemonade

My Homemade Lemonade

1 cup lemon juice
1/2 cup sugar
2 quarts cold water
Ice

Stir gently to mix, chill and serve.

Frozen Coconut Limeade

5 1/2 cups ice
1/2 cup cream of coconut
4-5 tablespoons frozen limeade concentrate
water as needed

Add all ingredients to blender and blend until smooth.


Original Recipe and Photo Source:  http://shewearsmanyhats.com/2011/06/frozen-coconut-limeade/?utm_source=rss&utm_medium=rss&utm_campaign=frozen-coconut-limeade

Raspberry Limeade

1 cup water
1 cup sugar
½ cup freshly squeezed lime juice
½ cup strained raspberry puree
1 tbsp. lemon juice
3 cups sparkling water, chilled
Lime slices and fresh raspberries, for serving

In a small saucepan over medium heat, combine the water and sugar. Heat, stirring occasionally, until the sugar has dissolved. Remove from the heat. In a serving pitcher, combine the lime juice, raspberry puree, and lemon juice. Stir in the simply syrup. Chill until ready to serve. Just before serving, stir in the sparkling water. Garnish with lime slices and fresh raspberries as desired.

Recipe and Photo Source: http://annies-eats.net/2011/08/29/raspberry-limeade/

Quick and Easy Nutella Hot Chocolate

Quick and Easy Nutella Hot Chocolate
Serves 1

1 T nutella
1 cup milk

Whisk nutella into milk and bring to a simmer on the stove. Serve in your favorite mug with whipped cream and marshmallows.

Source: http://www.eatliverun.com/quick-and-easy-nutella-hot-chocolate/

Mom's Winter Squash

Winter Squash

Mom's Winter Squash

Wash the squash and cut into halves or quarters. Remove the seeds. Place the pieces in a Pyrex flesh down. Add a 1/4 to 1/2 inch of water to the bottom of the Pyrex dish. Cover with foil. Bake at 350 for 45 minutes to 1 hour or until tender. Drain the water off and turn the squash flesh side up. Season with salt, pepper, and butter. Serve warm.

Source: Robyn Sorenson

Perfect French Fries

Perfect French Fries

Make a batter by mixing 1 cup of cornstarch and 2/3 cup of club soda. Dip the fries in the batter and shake off any excess. Place the fries into hot oil and fry until golden and crispy!

Source: Food Network - The Sandwich King

Chocolate Sheet Cake

Chocolate Sheet Cake
Food Network - Ree Drummond

2 cups all-purpose flour
2 cups sugar
1/4 teaspoon salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
2 sticks butter
4 heaping tablespoons cocoa powder

Preheat the oven to 350 degrees F. In a large bowl, combine the flour, sugar and salt. Stir together and set aside. In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside. In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.





Icing:
1 3/4 sticks butter
4 heaping tablespoons cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
1 pound powdered sugar
1/2 cup finely chopped pecans, optional

While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk, vanilla and powdered sugar. Stir together. Dump in the pecans and stir until well combined. Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.


This cake can also be made into cupcakes: Just fill muffin tins a little less full with the batter than you normally would so the baked cupcakes remain below the upper rim. That way, the thin icing can be poured into each tin.


Source: Food Network - The Pioneer Woman

Lemon Blueberry Pancakes

Lemon Blueberry Pancakes

Food Network - Ree Drummond

1 1/2 cups plus 1 tablespoon cake flour
3 tablespoons sugar
1 heaping tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups evaporated milk (more if needed)
1 lemon, zested and juiced (more juice if lemon isn't very juicy)
2 tablespoons butter, melted, plus more softened for serving
1 1/2 teaspoons vanilla extract
1 large egg
1 cup blueberries
Maple or pancake syrup, warmed, for serving

Heat a heavy skillet or grill over medium-low heat. In a medium bowl, mix the flour, sugar, baking powder and salt. Set aside. In a separate bowl, mix the evaporated milk, lemon zest and juice. Allow to sit for 5 minutes, then add the egg and vanilla. Mix to combine. Pour the wet mixture into the dry ingredients. Stir gently to combine. Stir in the melted butter. Splash in more evaporated milk if the mixture is overly thick. Stir in the blueberries. Melt a little of the softened butter in the heated skillet. Drop the batter by 1/4 or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden. Serve with more softened butter and warm syrup.


Source: Food Network - The Pioneer Woman

Chicken Fried Steak with Gravy

Food Network - Ree Drummond

1 1/2 cups whole milk
2 large eggs
2 cups all-purpose flour
2 teaspoons seasoned salt
Freshly ground black pepper
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper
3 pounds cube steak (tenderized round steak that's been extra tenderized)
Kosher salt
1/2 cup canola or vegetable oil
1 tablespoon butter


Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat. Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat. Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked. After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.


Gravy:
1/3 cup all-purpose flour
3 to 4 cups whole milk
1/2 teaspoon seasoned salt
Freshly ground black pepper

When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color. Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.

Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!


Source: Food Network - The Pioneer Woman

Salmon Burgers

Salmon Burgers

Food Network - Paula Deen

1/2 cup red bell pepper, diced

1/2 cup yellow bell pepper, diced

3/4 cup panko

2 cloves garlic, minced

2 pounds salmon fillets, skinned and finely chopped

1 large egg, lightly beaten

1 tablespoon soy sauce

1 teaspoon fresh lemon juice

1/2 teaspoon salt

Cooking spray

Sesame Mayonnaise, recipe follows

8 buttered and toasted sandwich buns

8 lettuce leaves

8 slices tomato

In a medium bowl, combine peppers, panko, garlic, and salmon. In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to pepper mixture, tossing gently to combine. Form mixture into 8 patties. Lightly coat a grill pan or skillet with cooking spray. Heat over medium-high heat until hot. Grill or cook patties, 5 minutes per side, or until desired degree of doneness. Spread Sesame Mayonnaise evenly over toasted buns. Top each with a lettuce leaf, tomato slice, and salmon patty. Cover with tops of buns.

Sesame Mayonnaise:

1 cup mayonnaise

2 cloves garlic, minced

1 teaspoon soy sauce

1/2 teaspoon sesame oil

In a small bowl, combine all ingredients. Cover and chill.

Yields: 1 cup 

Source: www.foodnetwork.com