Brown Paper Bag Microwave Caramel Popcorn

4 bags microwave butter popcorn

2 cups brown sugar
2 cubes butter (1 cup)
1/2 cup corn syrup
1 tsp salt
2 tsp vanilla
1 tsp baking soda
BIG brown paper bag (like the ones they bag your groceries in at Harmon's)

Pop popcorn, discard any unpopped kernels and dump popcorn into brown paper bag, set aside
In a 2 qt microwavable glass dish combine brown sugar, butter, corn syrup, salt and vanilla. Heat for 3 minutes in the microwave. Stir. Microwave for another 1 1/2 minutes. Remove from microwave and stir in baking soda. Pour hot syrup over popcorn in bag. shake or stir to coat. fold down the top of the bag and place it in the microwave for 1 min. Shake and microwave again for 1 min. Pour onto cookie sheets lined with wax paper to cool and set. Store in airtight container.

This is such an easy recipe and one that you can have the kids help with!

PUMPKIN CAKE

2 cups  flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
¼ tsp salt
4 eggs
1 15oz can of pumpkin
1 2/3 cups sugar
1 cup oil
1 recipe cream cheese frosting

In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt: set aside.
In a large mixing bowl beat together eggs, pumpkin, sugar and oil. Add the flour mixture; beat until well combined.

Spread batter in an ungreased 15x10x1 inch baking pan. Bake at 350 for 25 to 30 minutes or until toothpick comes out clean. Cool completely and frost with cream cheese frosting. (recipe below)  Store in refrigerator. Serves 20

Cream Cheese Frosting
1 pkg cream cheese, softened
1/4 cup butter or margarine, softened
1 tsp vanilla
2 cups powdered sugar
In a medium bowl beat together cream cheese, butter and vanilla till fluffy. Gradually add  powdered sugar, beat until smooth.

This recipe came from Erin. It's so good and makes a ton!

Hawaiian Haystacks

I got this recipe from Susan V. she made it for Sunday dinner last week. The sauce is what makes it different and good.


Hawaiian Haystacks
Base:
Rice
Crunchy Chow Mien Noodles

Toppings:
Cooked and cutup chicken
shredded cheese
pineapple tidbits
cubed ham
celery
tomatoes
green peppers
olives
green onion
coconut
almonds
etc.

Sweet and Sour Sauce

Mix
1 cup brown sugar
1/2 tsp. garlic
1/s tsp. ginger
2 Tbl. cornstarch
then add:
1/2 C vinegar (apple-cider vinegar or white)
1/3 C pineapple juice (use the juice from the can of pineapple tidbits) (tidbits is a weird word)
1/3 C water
2 tsp. soy sauce

Heat until thickened (you can do it in the microwave for 4-5 minutes)

You can put the cooked cut up chicken right into the sweet and sour sauce and then just served that over the top of rice and then everyone can put on whatever other toppings they like. It was delicious!

Bon Bons

1 pkg Oreos
1 brick Cream Cheese
Almond Bark (white)

Finely crush Oreo cookies and combine with cream cheese. It's easiest to just mix it with your hands. Shape into 1" balls and place in freezer for 30 minutes. Melt almond bark according to pkg directions. Dip each ball and coat completely. Place on cookie sheet covered with waxed paper and let set in fridge. This only takes about 8 minutes for it to harden. Store in airtight container in the fridge.
You can also color the almond bark with colored melting chips. Don't use food coloring. It hardens the almond bark too quickly.
Easy and so yummy. Very rich!!

Black Bean Mexican Casserole

This is a recipe from Fly Lady that I got from Vennesa. I added the green chilies cause my family loves them.
1 lb ground beef
1/2 onion chopped
1 can black beans, rinsed and drained
1 8oz can tomato sauce
1 tsp cumin
2 T taco seasoning
1 tsp chili powder
1 can diced green chilies
2 c. water
2 C crushed tortilla chips
1 1/2 C shredded cheddar cheese

Brown beef and onion, drain fat. Add beans, tomato sauce, cumin, taco seasoning, chili powder, green chilies and water. Let simmer for ten minutes. (It will be runny)Remove from heat. Fold in chips and 1 cup of cheese. Pour into 13x9 pan and top with remaining cheese. Bake at 350 for 30 minutes. Serve with sour cream.

Chicken and Chili's Casserole

4 chicken breast halves (boiled and shredded)
1 cup sour cream
1 cup cottage cheese
2 cans diced green chili's (4 oz each)
2 cloves garlic, pressed
1/4 c. milk
salt and pepper
flour tortillas
Shredded cheddar cheese

Combine chicken, sour cream, cottage cheese, green chili's, garlic, milk,salt and pepper.
In a 13 x 9, layer like a lasagna. . .little bit of chicken mixture, tortillas, cheese. Repeat three times using most of the chicken mixture in the center layer. I skipped the top layer of tortillas and went straight to the chicken mixture and cheese to top it off.
Cover with foil and bake for 35 minutes in a 375 degree oven. Remove foil and cook for an additional 10 minutes or until cheese is golden and bubbly. Remove from oven and let stand 10 minutes before serving.

Veggie Noodle Bowl

3 zucchinis
3 carrots
4 green onions
small bunch of broccoli
3-4 celery stalks
1/2 Cup chicken broth
5 Tbls. Soy Sauce
Hot cooked spaghetti noddles
Veri Veri Terriyaki sauce

Chop all the veggies into bite size pieces and put them in a microwave safe bowl. (the Pampered Chef Micro cooker works best!!) Combine chicken broth and soy sauce and pour over veggies. Using your "fresh veggies" button, microwave them till their crisp tender. Drain off excess liquid.
Toss the hot cooked spaghetti noodles with 1/2 - 3/4 cup of Veri Veri Terriyaki sauce. Serve the veggies over the noodles. I like to add more sauce too.I love it! You can get it at Harmons for around $3. I'm sure other grocery stores have it too.

YUMMY CHOCOLATE CAKE & FROSTING

3 c. flour
4 T. cocoa powder
2 tsp. baking soda
1 tsp. salt
2 c. sugar
2 c. water
2 T. vinegar
3/4 c. oil
1 tsp. vanilla

Preheat oven to 350 degrees.
In a small bowl mix flour, cocoa powder, baking soda and salt until combined. Set aside
In a large bowl mix sugar, water, vinegar, oil and vanilla. Add dry ingredients to sugar mixture and stir until smooth.
Pour mixture into a cake pan that's been greased and floured. Bake for 35-40 minutes, or until a toothpick comes out clean.

FROSTING
1/2 c. butter, softened
1/2 c. cocoa powder
3 c. powdered sugar
3 T. milk (approx.)
2 tsp. vanilla

Mix butter, cocoa powder, sugar and vanilla in a bowl. Add milk slowly until it reaches desired thickness, working lumps out as you stir.

*This recipe is egg, nut and soy free*

HONEY MUSTARD PEPPER PORK

8-10 boneless pork spare ribs
1 can sprite
3/4 C honey
4 T Sweet Hot Mustard
1 T black pepper
1/2 tsp garlic salt

Place ribs in crock and pour the sprite on top. Combine the rest of the ingredients together and pour over ribs. Cook on high 4 1/2 hours or low 7 hours.
I made this recipe up tonight cause I can't stand to see the Hickory Farms Sweet Hot Mustard go to waste. I always have half a bottle left over after the Holidays. Turned out pretty yummy!

CORN POP CANDY

1 15 oz bag corn pops

2 cups brown sugar

1/2 c corn syrup

3/4 c butter

1 T. water

1 tsp vanilla

pinch of baking soda

Combine brown sugar, corn syrup, butter, water and vanilla and bring to a boil for 1 minute. Remove from heat and add a pinch of baking soda. Pour over corn pops and stir until coated. Pour onto waxed paper to cool. Store in sealed bowl