Microwave Caramel Corn

Ingredients:

4 bags of microwave popcorn popped with uncooked hulls removed. Put hulled popcorn in brown paper sack (like from Braums)

1 stick of butter--melted (in a medium dish)

Add to melted butter and stir the following:

1/2 C white corn syrup
1 C brown sugar
1 tsp vanilla
1 tsp white vinegar

Directions:

Once blended; microwave 3 minutes. While still hot add 1/2 tsp baking soda and beat. The mixture will become foamy--beat until you see this. Pour mixture over microwave popcorn in paper bag and stir. Fold up bag top and put in microwave for 45 seconds. Take out and shake. Put in microwave second time for 45 seconds. Take out and shake. Put in microwave for 45 seconds. When you take out, mix well, then pour out on foil and let cool. When I made this, I will pop 12-16 bags so I have plenty to share.
 

Banana Bars

Ingredients:

1 C sour cream
1 1/2 C sugar
1/2 C butter
2 eggs
1 1/2 C bananas (3)
2 tsp vanilla
2 C flour
1 tsp baking soda
pinch of salt

Directions:

Cream sugar, sour cream, butter, and eggs for one minute. Beat in bananas and vanilla. Slowly beat in flour, salt, and baking soda. Bake at 375 for 20-25 minutes in a 13x9 baking dish. Cool. 

Frosting:

1/4 C melted butter
2 C powdered sugar
1 tsp vanilla
3 TBS milk

Meringue Kisses

Ingredients

3 egg whites
1/4 tsp cream of tartar
pinch of salt
1 C sugar
1 tsp vanilla
Red or green food coloring (optional)
44 milk chocolate kisses

Directions

In a mixing bowl, beat egg whites until foamy. Sprinkle with cream of tartar and salt; beat until soft peak form. Gradually add sugar and vanilla, beating until still peaks form, about 5-8 minutes. If desired, divide batter in half and fold in red and green food coloring.

Drop by rounded tablespoonfuls 1-1/2in apart onto lightly greased baking sheet. Press a chocolate kiss into the center of each cookie and cover it with meringue using a knife. Bake at 275 degrees F for 35 minutes or until firm to the touch. Immediately remove to a wire rack to cool. Store in an airtight container.

Baked Oven "Fried" Chicken

Ingredients:

10 chicken tenderloins
1 C buttermilk
1 C flour
1 C panko
1/4 cornmeal
3 TBS butter

1 TBS salt
2 tsp chili powder
2 tsp garlic powder
1 tsp pepper
1 tsp smoked paprika
1 tsp onion powder


Instructions:

Mix spices in a small sealable bag. Add 1 TBS spices, 1 C buttermilk, and chicken to a large freezer bag and marinate 6-12 hours. Store remaining spices.

Preheat oven to 400. Line a rimmed baking tray with parchment paper (foil will NOT work, chicken will stick to it!) Add butter to baking tray and melt in oven while it pre-heats. Remove baking tray once butter is melted.

Mix together flour, panko, cornmeal, and remaining spices to a large bowl. Add half of this breading mixture to a large freezer bag.

Remove chicken tenders from buttermilk and dab off excess marinade with paper towels. 

Add half of the chicken to the breadcrumb bag and shake until well coated, pressing the breadcrumbs into the chicken with your fingers through the bag. Lay breaded chicken in butter on baking tray. Add remaining breadcrumb mixture to bag along with remaining chicken and repeat. 

Bake for 10-12 minutes until golden brown then carefully flip chicken and bake another 5 minutes then broil to desired crispiness.

Serve with favorite dipping sauce. Enjoy! 

Butterscotch Cream Pie

1 1/3 C sugar
2 1/2 C milk
3/4 C Cream
5 TBS cornstarch
1/4 tsp salt
3 egg yolks
1 tsp vanilla
2 TBS butter
1 C cream
Baked 9 inch crust

Measure sugar into a heavy saucepan or skillet. Stir constantly over high heat until sugar is nearly melted. Reduce heat to medium and continue stirring until all sugar is melted and a light amber color. In the meantime, heat milk; stir hot milk into melted sugar cautiously. Sugar will bubble and steam, then harden. Keep heat on low and stir occasionally until the hard sugar completely dissolves in the milk.

Add the table cream to the cornstarch gradually to make a smooth paste, then stir into hot milk mixture; cook and stir until a smooth, thick pudding is formed, Let it boil a minute or two, stirring vigorously, then remove from heat. Add salt to egg yolks, then stir in some of the hot pudding. Stir the egg mixture back into the pudding and cook another 2 to 3 minutes. Remove from heat.

Add vanilla and butter. Cool 5 minutes, then pour into baked pie shell. Chill 3 to 4 hours.

When ready to serve, whip the cream and spread over pie. 

Skillet Green Beans

Yield: 4-6 servings

Simple Skillet Green Beans

Prep Time: 5 mins
Cook Time: 8-12 mins

Ingredients:

• 1 teaspoon oil or butter
• 1 pound fresh green beans, ends trimmed
• 3/4 cup low-sodium chicken or vegetable broth
• Salt and pepper to taste

Directions:

1. In a large 12-inch nonstick skillet, heat the oil or butter over medium heat. Add the green beans and cook for 2-3 minutes, stirring often, to crisp up the edges of the beans just slightly.
2. Pour in the broth and bring the beans/broth to a simmer. Cover the skillet and cook anywhere from 6-10 minutes, depending on how tender you like your green beans. Keep an eye on the skillet – if it is simmering too vigorously and the liquid evaporates out, add a bit more as needed.
3. Season with salt and pepper to taste and serve immediately.

Notes:

After trimming the ends of the green beans, you can cut them into 1- or 2-inch lengths, but I usually leave them long so I can maybe, hopefully teach my kids the importance of cutting up food on their plate before shoveling it into their mouths.

Slow Cooker Red Beans and Rice

Ingredients

• 1 pound dried red kidney beans, rinsed
• ½ pound smoked sausage, thinly sliced (andouille or smoked)
• 3 celery ribs, chopped
• 1 green bell pepper, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• ½ teaspoon kosher salt
• ¼ teaspoon chili powder
• 7 cups water
• 4 cups uncooked long grain rice
• green onions, chopped, for garnish
• fresh parsley, chopped, for garnish

Instructions

1. Add red kidney beans, smoked sausage, celery, bell pepper, onion, garlic, Worcestershire sauce, salt, chili powder, and water to a 6-quart slow cooker. Set on high setting and cook for 6 hours.
2. Cook rice according to package directions.
3. Serve red beans over top of the cooked rice. Top with fresh green onions and parsley.