Caramel Popcorn

from the kitchen of Rebecca Anderson

My friend made this for an activity days we were doing. I LOVED it so naturally I got the recipe from her. That was a mistake. It is so good and so easy to make that there is really nothing to stop you from making it . . . and eating it.

11 double handfuls of air popped popcorn with all the hard kernels picked out

1 can sweetened condensed milk
2 cups brown sugar
1 cup Karo syrup
1 cup butter

Bring to a boil, stirring constantly. Allow to boil for 2 minutes. Then pour over the popcorn; Stir. (add sprinkles if you want) and then try not to eat it all.

Always make only when there are many people around to share it. Trust me on this one.

How to make those red white and blue drinks!

First, get the "sonic" ice. (I got mine at chicken express $2 a bag)

Then, fill a tall clear glass all the way to the top with the ice.

Use these three drinks



Pour the red one down the side of the cup so the ice doesn't all turn red. Then for the white, pour it slowly right onto the ice so that it trickles down ever so slowly to gently rest on top of the red. Repeat with the blue. You can't pour slow enough. Add a straw and serve.

Lemon "nothing bundt cake"

4 eggs
1/2 cup oil
1/2 cup water
8 oz sour cream

(Blend together well)

Add
1 lemon cake mix
1 pkg instant lemon pudding
The zest of one lemon
1/2 cup whit chocolate chips

Pour into well greased bundt pan. Bake at 350 for 40 min or until a toothpick comes clean.

Frost with cream cheese frosting.

1 1/3 sticks butter
1 8 oz pkg cream cheese
2/3 lb powdered sugar

Beat together in a mixer. Thin with a little milk if needed.

My version of a "Skinny Pumpkin Spice Creamer" from Starbucks

My friend brought me one of these from starbucks. It was delicious. I went back there yesterday and bought another. And then I decided to figure out how to make it. I googled it and found one here at What Megan's Making.  I made a few changes to it (like omitting the heavy cream) and tried it out.  I must say it was delicious!

2 cups skim milk
5 Tbsp of pumpkin puree
1/2 tsp of pumpkin pie spice
4 Tbsp Maple Syrup
1 tsp of vanilla extract
1/2 tsp cinnamon
2 Tbsp splenda (b/c it just needed to be a little sweeter for my taste)

I served it with a dollop of frozen non fat whipped topping (I scooped it out like icecream and floated it on top).

It was delicious and to me even better than starbucks.

Amazing cake and easy too

Ingredients : chocolate wafer cookies (as seen in the picture), 2 cups whipping cream, 1 tsp vanilla

Beat the whipping cream until stiff peaks, stir in vanilla. Layer your cake, whipping cream, cookie, whipping cream cookie . . . to make whatever shape you want. I did the traditional cake shape, but we have also seen the turned on their side like a log -- or a "caterpillar"

I used 2 packages of cookies for this cake and probably could have used a little more whipping cream. The cookies absorb the cream and fluff up just like cake. It is fast and easy. When finished, dust with cocoa or cookie crumbs and refrigerate for 4 hours or so.

Fauxtisserie Chicken

My sister recommended this from ourbestbites.com -- their Fauxtisserie Chicken. 

I tried it.  It couldn't be easier.  It couldn't be yummier.  It was exactly like one you would buy. 

I have done it twice now.  Both times I use my "giant" crockpot (my electric roaster) and did 2 chickens at a time.  The first time I put them in frozen, sprinkled them with chicken fajita seasoning, set it at 350 for about 6-7 hours.  It was fabulous.  We used the chicken for mexican burritos.

Today I put them in (and they were not frozen).  I sprinkled them generously with Lawry's seasoning salt. I set the temp at 275 for 8-9 hours.  They were great!!!  We had them for Hawaiian haystacks (and lots of leftovers -- for enchiladas tomorrow!)

Minestrone Soup

Minestrone Soup

1/2 cup dried minced onion

2-3 tsp minced garlic cloves

2 cans of sliced carrots

3 carrots, sliced

2-3 red potatoes, cubed

2 cans (15-oz.) black beans (or kidney beans which is more traditional -- but I didn't have them)

1 can (15-oz.) garbanzo beans

1-2 cans (28-oz.) diced tomatoes, according to your taste

1 can (15-oz.) tomato sauce

1 can garlic basil flavored tomato paste

1 lb. browned italian sausage

2 T. parsley

1 t. oregano

2 t. basil

1 tsp celery salt (since I didn't have celery)

(I would have added 2 bay leaves but I didn't have those either)

1/4 tsp crushed red pepper flakes

2 T. beef base

4-5 c. water

1 box cooked pasta

Combine ingredients in crock pot (meat can be added later).  Cook until vegetables are tender.  Add cooked pasta shortly before serving, quantities according to your taste. 



Here is my "crock pot". I gave up on real crock pots and now use this roaster. It works perfect! I can control the temp so much better. I have plenty of room to make something that will feed my family and guests! And it is easy to clean since the bowl lifts right out!