Caramel Popcorn

I love this caramel popcorn! It's crisp and not sticky. Makes a great snack! For the recipe you want to use plain or natural popcorn. I used Orville Rebenbacher's Tender White (which has a little butter and salt) because it's the closest I could find to natural at my store.

Caramel Popcorn
adapted from allrecipes.com
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla extract
3-3.3oz bags natural microwave popcorn, popped

1. Preheat oven to 250 degrees F. Place popcorn in a very large bowl.
2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 4 minutes. Remove from heat and stir in soda and vanilla. Pour a thin stream over popcorn, stirring to coat.
3. Place in two large shallow baking dishes or cookie sheets with a lip, and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

Chocolate No Bake Cookies

This is a mom recipe that I brought along with me when I got married. It's probably about the same as most other no bakes out there. I ALWAYS have this stuff on hand, which makes these a good last minute treat. I also like to make them when it's too hot to use the oven.

Chocolate No Bake Cookies
Mom
1/2 cup butter or margarine
2 cups sugar
1/2 cup milk
3 cups quick oats
1/2 cup peanut butter (creamy or chunky)
3 TBSP cocoa powder
2 tsp vanilla

Combine butter, sugar, and milk in a medium saucepan. Bring to a boil. Boil for 2 1/2 minutes, stirring constantly. Remove from heat. Add remaining ingredients. Mix well. Spoon heaping Tbsp-fulls onto wax paper. Press down slightly; cool.
Makes about 2 1/2 doz

Meal Idea - Sloppy Joe Sliders

This is more of an idea than a recipe, because it's just too easy. My family loves sloppy joes. I've tried 2 different recipes for homemade sloppy joe, and didn't like them. I also think Manwich is pretty gross and don't use that. My absolute favorite is the Great Value seasoning packet (surprising huh?). I personally like the flavor better than McCormick. All you need is a pound of ground beef, the packet, a can of tomato paste, and water...so easy and cheap too! To make sliders just serve them on a roll.

Creamy Chicken Enchiladas

 I don't usually follow a recipe when I make enchiladas. I just use some meat, sauce, cheese, and add some things here and there. Our favorite is chicken with a creamy salsa verde sauce. I measured everything out last time I made them and this is my recipe.

Creamy Chicken Enchiladas
1 1/4 cups sour cream
1 1/4 cups green salsa
2 cups chicken, cooked and shredded
1/4 cup onion, chopped
1/2 tsp cumin
8-10 (12in.) tortillas
1 1/2 cups shredded Mexican cheese, divided

1. In a medium bowl combine sour cream and salsa. Stir to combine. Spread a small amount of mixture in the bottom of a 8x12in. baking dish. Measure out 1 cup of the remaining sauce and set aside.
2. Add chicken, onion, cumin, and 1/2 cup of shredded cheese to sauce in bowl. Mix well.
3. Spoon heaping 1/4 cup of chicken mixture into each tortilla. Roll up and place seam sides down in baking dish. Spread reserved 1 cup of sauce onto the top of the enchiladas. Sprinkle with reamaining 1 cup of cheese.
4. Bake in preheated 350 degree oven for 25-30 minutes or until bubbly.

Serves 4-6

Chocolate Trifle

I've been making this for a few years, but tried something different this time. I read through some of the reviews for this recipe and added caramel and Heath toffee bits into the layering, as someone suggested. It turned out really yummy! It also suggested you use french vanilla cool whip, which I didn't try this time. I did individual servings in a glass just for fun.

Chocolate Trifle
adapted from allrecipes.com
1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
Caramel sauce
Heath toffee bits

1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
3. In a trifle bowl or glass serving dish, place half of the brownies, squirt on some caramel, sprinkle a few toffee bits, add half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Drizzle caramel onto top layer and add toffee bits for garnish. Refrigerate 8 hours before serving. Serves 12

French Dip Subs

 I found this recipe on the internet and tried it because it's quick and easy. It tasted great and we all loved it. The cream cheese on the bottom is a little funny, but you could always leave it off. I used a packet of Pioneer Au Jus mix that made 2 cups, and it was plenty.

 D.J. and Katelyn's French Dip Subs
favfamilyrecipes.com
4 hoagie rolls
1 pkg. au jus gravy mix
1 lb. deli Italian roast beef (ask your deli to do thin slices)
Cream cheese
8 slices provolone cheese

Prepare au jus gravy mix according to directions in a medium-sized saucepan. Place Italian Roast Beef in gravy mix and simmer for about 10-20 minutes. While beef is simmering in the sauce prepare hoagie rolls by spreading cream cheese on the bottom bun of each hoagie and 2 slices of provolone on each top bun. Place tops and bottoms of hoagies face-up in broiler for a minute or two until the provolone cheese has melted. Remove from broiler. Using tongs, pull out some of the beef from the au jus and place it on the bottom bun. Cover with top bun and serve with remaining au jus gravy for dipping.

Peanut Butter and Chocolate Cheesecake Swirl Brownies

I found this recipe as I was going through an old bon appétit magazine. If you like rich desserts then this is the one for you! The magazine recommends using natural peanut butter (made with peanuts and salt only). I bought some to make this recipe, and it worked really well. I used bittersweet Ghirardelli chocolate chips instead of chopping up a bar or squares, to save me a little time.

Peanut Butter and Chocolate Cheesecake Swirl Brownies
bon appétit
Brownie Layer
Nonstick vegetable oil spray
8 ounces bittersweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter, diced
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
1/2 cup all purpose flour
1/4 teaspoon salt

Cheesecake Layer
1 8-ounce package cream cheese, room temperature
1/3 cup creamy (smooth) natural peanut butter (made with only peanuts and salt)*
1 tsp vanilla extract
1/2 cup sugar
2 large eggs
2 TBSPs heavy whipping cream
2 TBSPs all purpose flour
2 ounces bittersweet chocolate, chopped

1. Position rack in center of oven and preheat to 325°F. Spray 9-inch square metal baking pan with 2-inch-high sides with nonstick spray; line bottom with parchment paper.
2. Brownie layer - Stir chocolate and butter in medium saucepan over low heat until smooth; cool 10 minutes. Using electric mixer, beat sugar, eggs, and vanilla in medium bowl until very fluffy, about 3 minutes. Beat in chocolate mixture on low speed, then beat in flour and salt. Spread batter in pan.
3. Cheesecake layer - Using electric mixer, beat cream cheese, peanut butter, and vanilla in medium bowl until smooth. Gradually add sugar, beating until fluffy. Beat in eggs 1 at a time. Beat in cream, then flour. Transfer 1/3 cup cheesecake batter to small bowl and reserve. Spread remaining cheesecake batter over brownie layer.
4. Place chocolate in small microwave-safe bowl. Microwave on low power in 10-second intervals until chocolate begins to melt, then stir until smooth. Mix chocolate into reserved 1/3 cup cheesecake batter. Drop chocolate batter by heaping teaspoonfuls atop cheesecake layer. Using chopstick or wooden skewer, swirl chocolate batter in figure-eight pattern through white cheesecake layer.
5. Bake brownies until edges of cheesecake layer are puffed and center is set, about 36 minutes. Cool brownies in pan on rack. Cover; chill at least 1 hour.

Cut brownies into 25 squares. Using narrow spatula, transfer brownies to platter. Serve cold.