Cider Fireball Sauce

Boil 1/2 cup sugar, 1/3 cup vinegar, 3/4 cup water and cinnamon stick. After boiling so sugar is melted add 1 tablespoon of canola oil, 1 smashed garlic clove, chili pepper flakes  (to taste), 1/2 cup cinnamon whiskey, and 1 cup apple cider. Use corn starch and cold water whisked together to thicken.  Remove cinnamon stick before serving.

Peanut Brittle (Nana Peters)

• 1 cup sugar
• 1/2 cup Karo syrup
• 1 cup peanuts
• 1 t butter
• 1 t baking soda

1. Mix sugar and Karo syrup in heavy glass bowl.
2. Microwave on high for 4 minutes.
3. Then mix in peanuts and butter.
4. Microwave on high for 4 minutes.
5. Then mix in baking soda.
6. Pour onto greased jelly roll pan.

Potatoes & Ham (Darci Fanning - Lincoln Friend)

• 5 potatoes , sliced
• 1/2 lb. ham diced
• 1/4 lb. Velveeta cheese, cubed
• half a small onion, diced
• 10 3/4 oz. can cream of chicken soup

1. Layer potatoes, ham, cheese, and onion in slow cooker. Top with soup.
2. Cover. Cook on LOW 6 hours.

Cinnamon Twists (Amy Schmidt - Lincoln Friend)

• Tubes of Buttermilk Biscuits
• Melted Buter
• Cinnamon & Sugar

Preheat oven to 425 degrees.

1. Roll each biscuit into a medium length rope.
2. Dip each biscuit rope in melted butter.
3. Then dip/coat with cinnamon & sugar mixture.
4. Twist each rope and place on baking pan.
5. Bake for 7 minutes at 425 degrees.

Leah's Chicken

INGREDIENTS:

2 eggs, beaten 1/2 cup crushed buttery round crackers 1/2 cup crushed pretzels 4 skinless, boneless chicken breast halves

1/2 cup butter, cut into pieces 4 garlic cloves 2 T olive oil

DIRECTIONS:

1 - Preheat oven to 375 degrees F.

2 - Melt butter, olive oil, smashed garlic cloves together over low heat.  Once the butter/oil is infused with the garlic, remove garlic and let the liquid cool to room temperature.

3 - Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.

4 - Arrange coated chicken in a 9x13 inch baking dish. Drizzle butter/oil over the chicken.

5 - Bake in the preheated oven for 30 minutes, or until chicken is no longer pink and juices run clear.

Chicken Pot Pie Cupcakes

2 cups of cooked chicken breasts diced (we used left over smoked chicken quarters)
1 can cream of chicken soup
1 cup frozen mixed veggies
1 cup shredded cheddar cheese
1/2 tablespoon of  dried thyme
1/2 tablespoon of dried basil
1 teaspoon onion powder
1 teaspoon garlic salt
2 (10 oz) cans Pillsbury biscuits

Directions

1. Preheat your oven to 400.
2. In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
3. Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
4. Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
5. Let rest for about 3 minutes and dig in!

Raising Cane's Sauce

1/2 cup mayonnaise
1/4 cup ketchup
1/2 teaspoon garlic salt
1/4 teaspoon Worcestershire sauce
1/2 teaspoon pepper, to taste

We like to add 1-2 Tablespoons of Zing Zang Bloody Mary mix to kick it up a notch.

Alton Brown Soft Pretzels

Recipe courtesy Alton Brown, 2007


Total Time: 1 hr 55 min

Prep: 30 min

Inactive: 1 hr

Cook: 25 min

Yield: 8 pretzels

Level:Intermediate

Ingredients
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt

Directions
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Chicken Potato & Spinach Soup

-Kristin Fornander (Lincoln Friend)


8 cups water
6 t chicken instant bouillon granules
3 lbs red potatoes
1/2 lb frozen spinach (more or less depending on your family's preference)
2 cooked and shredded chicken breasts
1/2 cup parmesan cheese
salt, pepper, onion powder to taste



- prepare chicken broth
- boil potatoes in the chicken broth
- when potatoes are cooked, slightly smash them in the broth so that they are various sized chunks
- add the remaining ingredients and simmer until ready to eat

Classic Muffin Pan Meatloaf

classic muffin pan meatloaf       49 Ratings Print Recipe | Full | 4x6 | 3x5 Share on facebookShare on twitterShare on emailMore Sharing Services49 50

Serves: 3 (2 muffins each)	Prep time: 5 minutes
Source: Hy-Vee weekly ad from the week of October 2, 2013.	Cook time: 30 minutes

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Ingredients: 

• 1 pound 85%-lean ground beef
• 1/2 c. chopped onion
• 1/2 c. Hy-Vee panko bread crumbs
• 1/4 c. chopped fresh parsley
• 9 tbsp Hy-Vee ketchup, divided
• 1 large egg white
• 1 tsp Hy-Vee Worcestershire sauce
• 3/4 tsp Hy-Vee dried Italian seasoning
• Hy-Vee salt and Hy-Vee pepper, to taste
• 6 tbsp Hy-Vee barbecue sauce

All you do

1. Preheat oven to 350 degrees.
2. In a medium bowl, combine ground beef, onion, panko, parsley, 3 tablespoons ketchup, egg white, Worcestershire sauce, Italian seasoning, salt and pepper. Divide mixture into six balls (about 1/3 cup each) and place each portion in a lightly greased muffin tin.
3. Bake for 25 minutes.
4. Meanwhile, in a small bowl, combine remaining 6 tablespoons ketchup and barbecue sauce. Spread mixture over tops of meatloaves and continue to cook 5 minutes or until meat reaches 160 degrees.

Daily nutritional values:

20% vitamin A	8% calcium
15% vitamin C	25% iron

Nutrition information per serving:

Calories: 480	Protein: 31g
Carbohydrate: 35g	Saturated Fat: 9g
Cholesterol: 105mg	Sodium: 980mg
Dietary Fiber: 1g	Sugar: 23g
Fat: 23g	Trans fats: 1.5g

Chocolate Chip Energy Balls (Body By Vi)

Ingredients

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 1/2 cup peanut butter
• 1/2 cup Body By Vi Shake Mix
• 1/2 cup mini chocolate chips
• 1/3 cup honey
• 1 tsp. vanilla extract

Method

Stir all ingredients together in a medium bowl until thoroughly mixed.

Roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls

Country Chicken Noodle Casserole

thecountrycook.net

Ingredients:

1 (12 oz.) package egg noodles, cooked & drained

2 (10 oz.) cans chunk chicken breast, drained

2 (10 oz.) cans cream of chicken soup, undiluted

1 cup mayonnaise

1 cup water (or milk)

1/2 onion, finely diced

2 cups shredded cheddar cheese

1 1/2 cups frozen peas and carrots

1 cup panko bread crumbs

1 stick butter, melted

Directions:

If you haven't done so already, cook egg noodles and drain well.

Preheat oven to 350F degrees.

Spray 9x13 baking dish with non-stick cooking spray.

In a large bowl, combine chicken, cream of chicken soup, mayonnaise, water, diced onion,

shredded cheese and frozen peas and carrots. Stir until combined.

Gently stir in cooked egg noodles.

Pour in baking dish.

Sprinkle top with Panko bread crumbs.

Pour melted butter evenly over top of bread crumbs.

Bake uncovered for about 30-35 minutes until bubbly and top is golden brown.

Serve warm.

Enjoy!

Pizza Pasta Bake

thecountrycook.net

Ingredients:

1 lb. ground beef

1/2 onion, diced

1 clove garlic, minced

1 tsp. Italian Seasoning

1 (14 oz.) jar pizza sauce

3/4 cup water

3 cups rotini pasta (measure before cooking)

2 cups mozzarella cheese, divided use

36 slices pepperoni, divided use

Directions:

Cook pasta according to package directions. Drain pasta well.

Brown ground beef with onion, garlic and Italian seasoning.

(Start preheating your oven to 350F degrees)

Drain excess grease from ground beef.

In a large bowl, mix together pizza sauce and water.

Add in cooked pasta, 1 1/2 cups mozarella cheese, and 20 slices of pepperoni (that have been sliced in half). Stir well.

Spray 8x8 baking dish with nonstick cooking spray. Pour in pasta mixture.

Sprinkle with remaining 1/2 cup of mozzarella cheese.

Place remaining pepperoni slices on top.

Cover with aluminum foil.

Note: I like to spray the inside of the aluminum foil with nonstick spray so the cheese doesn't stick to it while baking. Or you can use that new nonstick aluminum foil they have out now.

Bake at 350 for 20 minutes.

Remove aluminum foil and bake for another 5-10 minutes (until cheese is melted).

Cook's Notes: You can substitute the jar of pizza sauce & water for one jar of spaghetti sauce. Have fun with this dish and add more of your favorite pizza toppings like mushrooms & green peppers!

Rhubarb Cobbler

Ingredients

• 1 cup sugar
• 1/3 cup pancake mix
• 4 cups diced fresh or frozen rhubarb, thawed and drained
• TOPPING:
• 1 egg, beaten
• 1/4 cup vegetable oil
• 2/3 cup sugar
• 1/2 cup pancake mix

Directions

• In a bowl, combine sugar and pancake mix. Add the rhubarb and toss to coat. Transfer to a greased 8-in. square baking dish. Combine topping ingredients; spread over rhubarb mixture.
• Bake at 350° for 45 minutes or until filling is bubbly and top is golden brown. Yield: 6 servings.

Grandma Stueber’s Anise Candy

1 cup white Karo syrup

2 cups sugar

pinch of salt

4 T water

1/2 teaspoon Anise Oil

red or green food coloring

powdered sugar

Combine first 4 ingredients. Cook to hard brittle stage (300 degrees) stirring constantly. Add 1/2 teaspoon Anise Oil and red or green food coloring. Pour onto buttered metal pan.  Let cool. Dust with powdered sugar. Break into pieces.

Crock Pot Cube Steak

Cube steak   (I used a family size pack)
2 cans (10.75 ounce size) cream of mushroom soup
1 envelope onion soup mix
3/4  cup water

Salt and Pepper to taste

Directions:

Place all ingredients in a crock pot. Cook on low all day. Serve over rice or mashed potatoes or with your favorite side dishes

Chicken Pot Pie

Tammie Holle (via Noel Holle)

4 Cups cubed, cooked chicken
4 Cups frozen, southern-style hashbrowns
1 16oz pkg frozen mixed veggies
2 10 3/4oz cans of cream of mushroom soup, undiluted
1 Cup milk
8oz sour cream
2 T flour
½ tsp salt
½ tsp pepper
¼ tsp garlic powder
1 15oz pkg refrigerated pie pastry (2 crusts)


In large bowl, combine first 10 ingredients.
Divide between two 9 inch deep dish pie plates, or freeze half of mixture.
Top pie with pastry crust, cutting slits to allow venting, and seal edges.
Cover and bake at 400 degrees for 35-40 min or until hot and golden brown.

Crockpot Italian Chicken

Ingredients:

4 chicken breasts

1 packet dry Zesty Italian dressing (Regular is fine but I like zesty better. Sometimes I use a packet and a half.)

1 (8 oz) package cream cheese, softened
1-2 cans cream of chicken soup (depending how cream cheesy you want it)

Instructions:
Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low in the crockpot for at least 4 hours. You can leave it in there all day.  Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. I always cut the breasts into tenderloin size strips.

Once you have cut up the chicken, throw it back in the crockpot and stir into the sauce. If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over pasta or rice.

Sausage & Apple Herbed Stuffing

(Pampered Chef)

Ingredients:

1/2  lb bulk pork sausage

1/2  cup (1 stick) butter or margarine

1 1/2  cups sliced celery

1 1/2  cups chopped onion

1  package (14 ounces) herb seasoned cubed stuffing

1/2  cup sweetened dried cranberries

1/2  cup coarsely chopped apples

1  tbsp Rosemary Herb Seasoning Mix

2  cans (14.5 oz each) chicken broth

Directions:

1.  Preheat oven to 350ºF. Place sausage into (10-in.) Skillet; cook over medium heat 3-5 minutes or until no longer pink, breaking into crumbles. Remove Skillet from heat and transfer sausage to paper towel-lined plate. (Do not drain Skillet.) 

2.  Add butter to Skillet; heat over medium heat 1-3 minutes or until foamy. Add celery and onion; cook and stir 4-5 minutes or until vegetables are crisp-tender. 

3.  In Stainless (6-qt.) Mixing Bowl, combine stuffing, cranberries, apples, seasoning mix 
and sausage. Add vegetable mixture and broth; toss until moistened. 

4.  Spoon stuffing into Deep Covered Baker. Cover and bake 30 minutes. Carefully remove lid using Oven Mitts, lifting away from you; bake an additional 30 minutes or until stuffing is golden brown and heated through. 

Yield: 16 servings 
Nutrients per serving: Calories 210, Total Fat 10 g, Saturated Fat 4.5 g, Cholesterol 25mg, Carbohydrate 27 g, Protein 6 g, Sodium 720 mg, Fiber 3 g

Cinnamon Rolls

Kelli Reilly (Lincoln Friend)

Frozen Rhodes cinnamon rolls (or the frozen store brand) 

Option #1 

1 cup whipping cream (table cream, not "whipped topping") 

1 cup brown sugar

*mix both into bottom of a 9x13 pan. then once mixed together well enough that brown sugar is dissolved (blended into cream) then simply place frozen rolls on top, cover w/ saran wrap (I spray the saran wrap lightly w/ non-stick cooking spray), then let rolls rise overnight while you sleep!! :) EASY! Bake in oven per directions on bag (350 x 15-20min) in the morning & enjoy warm, fresh rolls!! 

 Option #2 

1 cup melted butter

1/2 cup brown sugar

1 TBSP milk

*mix all 3 ingredients into bottom of a 9x13 pan. Once mixed together well enough that brown sugar is dissolved (blended into butter) then simply place frozen rolls on top, cover w/ saran wrap (I spray the saran wrap lightly w/ non-stick cooking spray), then let rolls rise overnight while you sleep!! :) EASY! Bake in oven per directions on bag (350 x 15-20min) in the morning & enjoy warm, fresh rolls!! 

You can always throw a few chopped nuts (pecans or walnuts) into your topping too if you like!

Braided Spaghetti Bread

http://rhodesbread.com/blog/blog/braided-spaghetti-bread

Ingredients:

• 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature
• 6 oz spaghetti, cooked
• 1 cup thick spaghetti sauce
• 8 oz mozzarella cheese, cut into 1/2 –inch cubes
• 1 egg white
• Parmesan cheese
• Parsley flakes

Spray counter lightly with non-stick cooking spray (or use parchment paper).

Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest for 10-15 minutes.

Cook spaghetti according to package instructions. Drain and let cool slightly.

Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down the center of dough. Tip with sauce and cheese cubes. (I mixed my spaghetti and sauce together and added a ½ pound of cooked Italian Sausage)

Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling.

Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.

Lift braid with both hands and place on large sprayed baking sheet. (or transfer parchment paper to baking sheet). Brush with egg white and sprinkle with Parmesan cheese and parsley (I added garlic powder).

Bake at 350 for 30-35 minutes or until golden brown. Cool slightly and slice to serve.

Peanut Butter Sheet Cake

Colleen Aldridge - Webster City Family Member


Mix in pan and bring to boil
• ¼ cup creamy peanut butter
• 1 cup water
• ½ cup butter

Mix together the following and then add to above mixture
• 1 cup sugar
• 1 cup brown sugar
• 2 cups flour
• 1 tsp. salt
• 1 tsp. baking soda

Mix and add to above mixture
• 2 eggs
• ½ cup buttermilk
• 1 tsp. vanilla

Stir well and pour onto greased or parchment lined cookie sheet pan (Jellyroll pan. Bake for 15 minutes at 375 degrees.


Frosting:
Mix in pan and bring to boil
• ¾ cup butter
• 6 Tablespoons buttermilk
• ½ cup peanut butter 

Take off stove and add
• 3 ½ cups powdered sugar and 1 Tablespoon vanilla.

Pour over warm cake.

Mac N Cheese (Healthified)

Ingredients:
3 cups cubed peeled butternut squash (about 1 [1-pound] squash)
1 1/4 cups fat-free, lower-sodium chicken broth
1 1/2 cups fat-free milk
2 garlic cloves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fat-free Greek yogurt
1 1/4 cups (5 ounces) shredded Gruyère cheese
1 cup (4 ounces) grated pecorino Romano cheese
1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
1 pound uncooked cavatappi
Cooking spray
1 teaspoon olive oil
1/2 cup panko (Japanese breadcrumbs)
2 tablespoons chopped fresh parsley

Preparation
1. Preheat oven to 375°.
2. Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
3. Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.
4. Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
5. Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.
6. Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.
Nutritional Information
Amount per serving
Calories: 390
Fat: 10.9g
Saturated fat: 6.1g
Monounsaturated fat: 2.1g
Polyunsaturated fat: 0.4g
Protein: 19.1g
Carbohydrate: 53.9g
Fiber: 3.2g
Cholesterol: 31mg
Iron: 2.4mg
Sodium: 589mg
Calcium: 403mg

***Recipe from Cooking Light. I made it as directed and turned out great. Other comments on it though call for more milk, or shorter cooking time to prevent dry pasta dish and also suggest experimenting with the cheeses. The girls all loved it! Would make some without the bread crumbs as Hi Hi didn't care for that part.

Well Water

1 can frozen lemonade
1 can frozen limeade
2 liter Sprite
1/2 bottle Vodka

Pinapple Salsa

Ingredients:

1/4 c orange juice
2 T. lemon juice
1 T. honey
1/4 tsp salt
1/4 tsp ground pepper
2 c crushed pineapple
2 T. chopped cilantro
1/4 sm. red onion, finely chopped

Directions:
Whisk together 1/4 c. OJ & next 4 ingredients. Stir in pineapple, cilantro, and onion .

Pulled Pork Taco Recipe

Ingredients:
3 whole ancho chiles
3 whole pasilla chiles
4 cloves garlic
2-3 chipotles in adobo
1/2 medium white onion, chopped
3 T olive oil
2 T honey
1 T cider vinegar
Kosher salt
2 t. mexican oregano
3 3/4 cups low sodium chicken broth
4 lbs pork shoulder (Boston Butt)

Directions:
1. Put ancho and pasilla chiles and the garlic in a bowl and microwave on high until soft and pliable (2-3 min.) Stem and seed the chiles; peel garlic. Transfer to blender.
2. Add the chipotles, onion, 2 T olive oil, honey, vinegar, 1 T. salt and oregano to blender. Puree. Heat remaining oil in skilletand add sauce from blennder. Fry for about 8 minutes. Pour broth and reduce until slightly thickened.
3. Season pork with salt and pepper. Place in slow cooker and pour sauce over. Cook on high 5 hours. Shred.

This recipe is awesome with pineapple salsa.
!
2.

This recipe is awesome with the

Cinnamon Cran-Applesauce

(From Taste of Home)
Ingredients:
1/2 cup sugar
2 T. water
4 medium appples, peeled and chopped
1 1/2 cups fresh cranberries
1/2 t. cinnamon
1/2 t. ginger
1 t. lemon juice

Directions:
* In a large saucepan, heat sugar and water over medium heat until sugar dissolves, stirring occasionally. Stir in apples; cover and cook for 5 minutes, stirring several times. Stir in cranberries; cook and stir for about 89 minutes or until cranberries begin to pop. cover and cook 5 minutes longer or until apples are tender.
* Add cinnamon, ginger, and lemon juice. Cook and stir for about 5 minutes. Remove from heat and mash the mixture to desired consistency. ( I used the pampered chef mini whipper to do this.)

Enjoy! Yummy!

Caramel Corn

14 cups popped popcorn
2 cups dry-roasted salted cashews and/or whole almonds (optional)
1 1/2 cups packed brown sugar
3/4 cup butter
1/3 cup light-color corn syrup
1/2 teaspoon baking soda
1/2 teaspoon vanilla

1 Preheat oven to 300. Remove unpopped kernels from popped popcorn. In a 17 x 12 x 2 roasting pan combine popcorn and, if desired, nuts.  Keep warm in oven while preparing the caramel mixture.

2 For caramel mixture, spray a large sheet of foil with non-stick cooking spray; set aside.  In a medium saucepan combine brown sugar, butter, and corn syrup.  Cook and stir over medium heat until mixture is boiling.  Continue boiling at a moderate, steady rate, without stirring, for 5 minutes.  Remove saucepan from heat. Stir in baking soda and vanilla.  Pour caramel mixture over popcorn mixture; stir gently to coat.

3 Bake for 15 minutes. Stir mixture; bake for 5 minutes more.  Spread caramel corn on the prepared foil; cool.  Transfer to resealable plastic bags or storage containers; seal or cover tightly.  Let stand at room temperature overnight (can store up to 1 week at room temp.).

Simply Sensational Skillet Lasagna

Ingredients
6 ounces dry campanelle pasta, uncooked (I used egg noodles)
1 can (26.5 oz) Hunt's Meat Flavored Pasta Sauce
2 cups shredded part-skim mozzarella cheese (2 cups = 8 oz)
1 cup pureed zucchini

Directions

Cook pasta according to package directions, omitting salt. Meanwhile, combine pureed zucchini and pasta sauce and warm through. Drain pasta. Place half of cooked pasta in bottom of skillet. Pour half of sauce mixture over the pasta; sprinkle with half the cheese. Top with remaining pasta, sauce mixture and cheese. Cover and cook over medium heat 5 minutes or until hot and cheese melts. Remove from heat; let stand 1 minute.

Taco Seasoning Mix

INGREDIENTS:

6 teaspoons chili powder
4 1/2 teaspoons cumin
3 teaspoons onion powder
2 1/2 teaspoons garlic powder
1/8 teaspoon cayenne pepper
2 teaspoons salt

PREPARATION:

In storage container with tight-fitting lid, combine all ingredients; mix well. Seal tightly. Store in cool, dry place for up to 6 months.

Oat Meal Bars

Mrs. Thimijan (Leah's Pre-School teacher)

2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
2 cups brown sugar
1 1/2 cup unsalted butter, softened
2 tsp vanilla
1/2 cup milk
4 cups quick oats
2 cups semisweet chocolate chips

Heat oven to 375.  Coat 9 X 13 baking pan with nonstick cooking spray; set aside.

In a small bowl, whisk flour, baking powder, and salt together.  In a large bowl, beat sugar and butter on medium-high speed until fluffy.  Beat in vanilla.  Reduce speed to low and beat in milk, then flour mixture.  Stir in oats and chocolate chips.

Spread batter into prepared baking pan.  Bake for 35 minutes or until wooden toothpick inserted in center comes out clean.  Cool completely on wire rack.  Cut into squares.

French Toast Casserole

Jill Woodruff (Lincoln Friend)

(Best if made the night before.)
1 stick of butter
1 cup brown sugar
4 TBSP (1/4c) white corn syrup
Heat above ingredients on stove top to dissolve sugars (med-high
heat). Spray 9 x 13 baking dish with cooking spray.  Pour hot sugar
mixture into 9 x13 pan.  Layer 12 pieces of Texas Toast (2 layers of
6) onto sugar base.
 
In separate bowl, mix:
5 eggs
1 1/2 cup milk
1 tsp vanilla
Pour mixture over bread.  Cover and refrigerate overnight.
Uncover & Bake @ 350* x 20 min.  Take out and carefully flip the
stacks of bread in pan over and continue baking for another 25 min.
ENJOY!

Classic Hashbrown Casserole

Jill Woodruff (Lincoln Friend)

1 2lb bag frozen shredded hashbrowns (usually use about 2/3rds of the bag)
1 to 1 1/2lbs breakfast sausage (I brown 2lbs and reserve approx.
1/2lb for omelets.  The casserole seems better with just a little more
meat.)
2 cups shredded sharp cheddar cheese
12 eggs, beaten
1 can (10 3/4oz) can cream of chicken soup
1/2 cup melted butter
3/4 tsp salt
1/4 tsp pepper
*optional ingredients:  sauteed peppers, onions, mushrooms, garlic,
fresh Parmesan cheese...whatever you like!!
 
Grease 9x13 inch pan.  Pour in the shredded hashbrowns.  Pour meat and
cheese over hash browns.  In a large bowl, mix together eggs, soup,
butter, salt and pepper.  Pour over cheese, meat, and hash browns.
Let stand for at least 15 mins, up to 12 hours.  Bake at 350,
uncovered for 45-60 minutes, or until bubbly and browned (and not
jiggly in the middle).  Let cooked casserole set fro 10-15 mins before
cutting to serve.